Friday, January 25, 2019

Steak Oscar

By: The Food Hunter

Decadent Steak Oscar is what you make when you can't decide between a perfectly cooked piece of meat or a delicate cluster of buttery seafood. It's the ultimate surf and turf dish perfect for a special occasion or date night dinner. Though typically served with a Bearnaise Sauce, I prefer it without.

Steak Oscar

1 stick unsalted butter, at room temperature
1/4 cup minced fresh parsley
2 teaspoons freshly squeezed lemon juice
salt and black pepper
two14- to 16-ounce ribeyes, New York strip steaks, or T-bones, excess fat trimmed
2 tablespoons plus 1 teaspoon olive oil
6 ounces jumbo lump crabmeat, picked over for shells and cartilage
1 bunch asparagus, trimmed

Preheat the oven to 450°F.

Place the butter, parsley, lemon juice, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper, in a medium bowl and stir until combined. Set the butter aside while you cook the steaks.

Heat a large cast-iron skillet over medium-high heat. Rub both sides of the steaks with the olive oil, and season with the remaining salt & pepper. Place the steaks in the hot skillet and cook approximately 4 minutes on each side, or until nicely browned. Transfer the skillet to the oven and roast until, 6 to 8 minutes for medium-rare (depending on the thickness of the steak and whether your steak is bone-in or boneless). An instant-read thermometer inserted into the thickest part of the meat should register 130°F for medium-rare, 140°F for medium.

While the steaks are cooking, toss the asparagus with a tablespoon of olive oil and place on a large baking sheet. Season with salt and pepper, and roast until asparagus are crisp-tender and lightly golden, 8 to 10 minutes.

Remove the skillet and baking sheet from the oven; let the steaks stand for 5 minutes before serving.

In the meantime heat another  skillet over medium-high heat and add 2 to 3 tablespoons of the butter mixture. Add the crab-meat and cook, until the crab-meat is warmed through.

When ready to serve, top each steak with several spears of the asparagus and place the crab-meat on top of the steaks.

Wednesday, January 16, 2019

Orange Grove Cocktail

By: The Food Hunter

The Orange Grove Cocktail is a delicious tequila creation crafted by Tyler Strasser, mixologist at the Mix-Up Bar, inside the iconic T. Cooks restaurant.  This unique tequila cocktail uses the combination of cinnamon, orange and spice to make you thirsty for another sip.

Orange Grove

1.5 oz. jalapeno infused tequila
.5 oz. lemon juice
1 oz. orange juice
.5 oz. (2:1) demerara
2 dashes angostura
2 dashes Arizona Bitters Lab mi casa bitters

Shake and strain over ice in a rocks glass. Garnish with two jalapeno slices and an orange twist

Monday, January 14, 2019

Dark Chocolate Peppermint Cookies

By: The Food Hunter

Just because the holidays are over doesn't mean my craving for chocolate and cookies disappeared. If anything the need for rich chocolatey sweets in my life has intensified. And we all know nothing is more satisfying than a treat baked from scratch using only the finest ingredients.

That's where these dark chocolate peppermint cookies come in. They are loaded with dark chocolate chips and infused with Nielsen-Massey pure peppermint extract. You can't go wrong when using extracts from Nielsen-Massey.

Dark Chocolate Peppermint Cookies
1 stick unsalted butter
3/4 cup sugar
1 large egg
1/2 tsp Nielsen Massey pure peppermint extract
1 1/4 cup flour
1/3 cup cocoa powder
1/4 tsp salt
1/4 tsp baking powder
1/2 tsp baking soda
1/2 cup dark chocolate chips

Preheat oven to 350 degrees F.

In a large bowl, cream the butter and sugar together for 1-2 minutes. Add egg and beat until light and fluffy, scraping down the sides as you go to ensure even mixing. Add peppermint extract and beat again.

Sift together all of the dry ingredients and add to the creamed butter mixture. Beat until well blended.

Stir in chocolate chips with a spoon and chill the dough for about 2 hours in the refrigerator.

Form the dough into small balls and place 1.5 inches apart on a parchment-lined baking sheet.

Bake for 10-12 minutes, remove from oven and transfer to a cooling rack.

Monday, January 7, 2019

Los Angeles Culinary & Cocktail Tour

By: The Food Hunter

Imagine you are heading to Los Angeles for a quick trip and you want to experience some of what the city has to offer in the way of both food and drink. Would you know where to go? While there are plenty of restaurants and bars worth exploring, below are a few I find noteworthy.

A newcomer to the LA dining scene (and soon to be in Las Vegas) is sixth+mill.

A causal dining spot, in the arts district, known for their delicious Southern Italian food. sixth+mill offers unique hand craft pizzas, like this mortadella, buratta and pistachio thin crust pie.

Also on the menu are several hand-made pastas that should not be missed. We tried the orecchiette with rapini, anchovy and Italian chili.

Appetizers are plentiful and delicious! Simple items like mushrooms and provolone on toasted bread will blow your mind.

Two personal favorites under the "main plates" category were the wild boar sausage and the fava bean and escarole spread. 

I only wish sixth+mill were closer to home; so I could eat my way through the rest of the menu.

The Know Where Bar 
Following dinner with a classic cocktail at The Know Where Bar on Hollywood Blvd. is a must! Inspired by the clean, classy look of the 1930s, The Know Where pairs sophisticated cocktails with hand-picked classic music on vinyl.

After exploring the architecture in downtown LA, gems like the Bradbury Building, which is open to the public for viewing,

Union Station, the city's major transportation hub,

and the infamous Biltmore Hotel, which at one time hosted the Academy Awards, 

make reservations for dinner at Perch. Located on the 15th floor of an nondescript office building in DTLA. Perch offers delicious French inspired fare, live music, and unobstructed views of the city at night.

There are a lot of mouthwatering options on the menu, but if you are not opposed I would recommend the rabbit ravioli.

The Rendition Room
Step back to the 30's at this exclusive speak-easy in LA's Studio City neighborhood. Private booths, high-back chairs, classic cocktails and a cozy fireplace make this hard-to-find, dimly-lit back-room worth a visit.

No, trip to Los Angeles would be complete without a visit to the beach and Santa Monica Beach is as good as any to tool around. If your timing is right you can enjoy an early dinner/late lunch burger at Hillstone.

before heading down to catch amazing views of the sun setting over the ocean.

Porto's Bakery & Cafe 
As you are heading out of LA arrange to fly through Burbank airport. Not only is this a smaller, and much easier to navigate airport than LAX, it is also only a hop, skip and a jump to the famous Porto's Bakery & Cafe. Savory a Cuban sandwich before your flight home and take various authentic pastries to go.

This experience was provided complimentary, all opinions are my own.

Sunday, December 16, 2018

Amaretti Cookies

By: The Food Hunter

Amaretti are a classic Italian cookie from the Lombardy region of Italy. These almond forward treats are shaped into balls and rolled in sugar before baking: giving them a sweet, slightly crunchy exterior while the inside remains soft. Ameretti cookies are easy to make and utterly delicious.

Amaretti Cookies
Makes 3 dozen

2 1/2 cups Almond Flour
3/4 cups sugar (extra for rolling)
1 Tablespoon Almond Extract
2 egg whites

Preheat the oven to 325 and line a baking sheet with parchment paper.

Beat egg whites until they form stiff peaks. Fold in the rest of the ingredients by hand.

Wet your hands to keep the dough from sticking and roll the dough into small balls. You can re-wet your hands as needed. Roll the balls into the extra sugar. Place on the baking sheet and gently press down the top. Cook for 20-25 mins.