Top Drawer Dinner
Source of Recipe
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Recipe Introduction
check out the green onion fritters
List of Ingredients
=== FIERY SHRIMP COCKTAIL ===
1/4 cup hot pepper sauce
= (Tabasco recommended)
1/4 cup ketchup
1 lemon zested -- and
1/2 lemon juiced
2 celery ribs from the heart -- finely chopped
2 tablespoons chopped parsley leaves - (to 3)
1 pound small to medium deveined and peeled
cooked shrimp -- tails removed
4 pieces leaf lettuce
=== CREAMY PARMESAN SPINACH ===
3 boxes frozen spinach -- defrosted
2 bricks cream cheese - (3 oz ea)
1/2 small white onion -- finely chopped
2/3 cup grated Parmesan
1 teaspoon coarse black pepper
=== STEAK ===
2 large T-bone steaks, 1 3/4" thk - (abt 3 lbs)
Vegetable oil -- for drizzling
3 tablespoons Worcestershire sauce - (to 4)
Salt -- to taste
Freshly-ground black pepper -- to taste
4 slices white toast -- buttered, and
cut from corner to corner
=== GREEN ONION FRITTERS ===
Vegetable oil -- for frying
1 cup all-in-one pancake mix
1/2 cup water
7 scallions - (to 8) -- cleaned, dried,
trimmed of roots, and chopped
1 pinch cayenne pepper
Salt -- to taste
Freshly-ground black pepper -- to taste
Recipe
Preheat a large griddle pan or 14-inch skillet over high heat.
Combine hot pepper sauce, ketchup, lemon zest and juice, celery and
parsley in a small bowl. Add shrimp and coat evenly. Chill 20 minutes,
then line 4 cocktail glasses or small dishes with leaf lettuce and top
each with 1/4 of chilled shrimp.
Place spinach in microwave to defrost. Place boxes on a dish to
defrost the spinach because it will leek. While spinach defrosts, place
cream cheese and onions in a medium sauce pot over low heat. While cream
cheese is melting and spinach is defrosting, continue forward with meal
prep then return to spinach. When the cream cheese melts, add Parmesan
and black pepper to the cheese. Drain spinach in clean kitchen towel,
wringing it out until dry. Stir spinach into sauce, season with a
pinch of salt, to taste, if necessary and let the spinach sit over lowest
heat possible 10 minutes, stirring occasionally.
Drizzle the steaks with oil and add to screaming hot pan. Cook 8
minutes on each side for medium doneness. After you flip the steak, baste
it with Worcestershire sauce and season with salt and pepper. When you
remove steak to cutting board or serving platter, baste opposite side
and season it up. Let meat rest a few minutes before you cut into it to
let the juices redistribute. Cut meat from bones and portion into 4
servings. Push toast down in toaster, butter it and cut from corner to
corner.
Fill a medium saucepan with 2 to 3 inches of vegetable oil and heat to
medium-high heat. Arrange a paper towel lined plate on the counter to
place the fritters on when they come out of the hot oil.
In a bowl, make the batter by combining the all-in-one pancake mix with
the water (the batter will be on the thick side). Add the chopped
green onions and season with the cayenne, salt, and pepper. When the oil
is ready for frying, drop spoonfuls of the batter into the oil and fry
on all sides until golden brown and puffy. This should take no more
than 3 to 4 minutes. Remove and drain on the paper towel lined plate.
Season with salt while they are still hot.
Serve steaks on toast with green onion fritters and spinach alongside.
This recipe yields 4 servings.
Source:
"30 MINUTE MEALS with Rachael Ray - (Show # TM-1015) - from the TV
FOOD NETWORK"
S(Formatted for MC7):
"06-27-2005 by Joe Comiskey - Mad's Recipe Emporium"
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