SKILLET STEAK, TASSO MAQUE CHOUX, GRITS

SKILLET STEAK WITH TASSO MAQUE CHOUX

Ingredients for 12 servings:

4 cups Maque Choux (recipe below)

4 thick strip or rib eye steaks

2 tablespoons Creole Seasoning

2 tablespoon Canola oil

Directions:

• Prreheat the oven to 300 degrees.  Remove the steaks from the refrigerator 1 hour in advance.

• Have the Maque Choux prepared and keep it warm.

• Generrously season the steaks on both sides. Heat the oil in the skillet until it is very hot.  Add the steaks in a single layer and cook on medium high for 2 minutes on each side.  Place in the oven for 10 minutes or longer depending on the temperature desired:  10 minutes/125 degrees for medium rare; 15 minutes/130 degrees for medium.

• Serve, accompanied by Maque Choux and a vegetable with a steak, add a green vegetable and grits..

TASSO MAQUE CHOUX

Ingredients:

2 tablespoons olive oil

6 ounces (2/3 cup) diced tasso

Kernels scraped from 4 ears of corn

2/3 cup chopped yellow onions

2 tablespoons minced garlic

1-1/2 teaspoons kosher salt

3 turns freshly ground black pepper

2 cups whipping cream

2/3 cup minced red bell pepper

2/3 cup chopped green onions

Directions:

• Heat the oil in a deep skillet.  Saute the tasso for 30 seconds in the hot oil.  Add the corn, shake and stir it in the pan for 1 minute.  Add the onions and cook for 30 seconds.  Add the garlic, salt, and pepper and cook 1 minute more.  Stir in the cream, bell pepper and green onions and bring to a simmer.  Cook about 2 minutes more.

CHEESE GRITS

Igredients for 6 persons:

3 cups water

½ teaspoon kosher salt

1 cup Bob’s Red Mill corn grits

2 tablespoons unsalted butter, cut into pieces

¼ cup grated parmesan cheese

Directions:

• Bring water to a oil.  Add the salt and gradually stirin the grits.

• Cook slowly, stirring frequently for 5 minutes, until the corn pieces have softened.

• Off the heat stir in the butter.  When it is melted, stir in the cheese.  Serve immideiately.