NEW YORK, March 25, 2008
Grilling Steaks, Cajun-Style
Brothers, Chefs Kent, Kevin Rathburn Share Recipes To Bring Bold Approach, Jazz Up Rib-Eyes
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Play CBS Video Video Cajun Tomahawk Steak Kent and Kevin Rathburn, winners of Iron Chef, have some steak ideas for your next meal.
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(CBS/The Early Show)
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News Tools Recipes Galore Searching for a new dish? Get cooking with recipes presented on "The Early Show"!
SIDE ITEMS:
CAJUN BOURBON CREAM CORN (Kent Rathburn)
Yields 8 servings
Ingredients:
2 ounces whole butter
4 each garlic cloves, minced
4 each shallots, minced
3 cups corn kernels, fresh
2 ounces red pepper, stem & seeds removed & diced
2 ounces bourbon
1 cup heavy cream
1/4 cup scallions, chopped
1 tablespoon Cajun seasoning
1 tablespoon cracked black pepper
1 tablespoon kosher salt
Directions:
In a large saute pan, add whole butter, and sauté garlic and shallots until translucent. Add in corn kernels and bell peppers and continue cooking for 2 minutes. Deglaze with bourbon and add cream. Reduce until cream starts to thicken. Finish with green onions, Cajun seasoning, cracked black pepper and kosher salt.
ROASTED CIPOLLINI ONOINS WITH GARLIC AND ROSEMARY (Kent Rathburn)
Yields 8 servings
Ingredients:
4 tablespoons olive oil
2 ounces whole butter
4 pounds cipollini onions, peeled and cleaned
16 ounces garlic cloves, peeled
2 tablespoons rosemary, chopped
2 tablespoons Cajun seasoning
1 tablespoon cracked black pepper
1 tablespoon kosher salt
2 each lemons, juiced
Directions:
1. In a large bowl, toss onions and garlic in olive oil, melted butter, and rosemary.
2. Season with creole seasoning, cracked pepper and kosher salt.
3. Roast onions in a 350 degree oven until onions start to brown and soften.
4. Finish with lemon juice and serve.
SWEET POTATO GRATIN (Kevin Rathburn)
Yields 8 servings
Ingredients:
2 ea russet potatoes
2 ea sweet potatoes
1Tbsp garlic (minced)
2 ea shallots (minced)
2-1/2 cups heavy cream
3/4 cup gruyere cheese (grated)
salt to taste
black pepper to taste
Directions:
Peel potatoes and reserve in water; in a small pot bring garlic, shallots and cream to a boil; season with salt and pepper. Turn off heat and with a mandolin, slice potatoes 1/8 inch thick. Lightly butter a small casserole dish, place a layer of the sweet potato on the bottom sprinkle with salt and pepper, pour 2 oz of the cream mixture over the potatoes, sprinkle with a small amount of the cheese. Place a layer of the russet potato on top and then add cream and cheese just like the other layer, continue the process until all potatoes, cream mixture and cheese have been used. Cover and place in a 325 degree oven until baked through (approximately 1 hour). Let cool, turn out on a sheet tray and cut into desired portion. Reheat in micro wave until hot.
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Best-selling author Mitch Albom on his first nonfiction work since "Tuesdays with Morrie."
These two sauces seem exciting, except a good steak can stand out in its own flavors. I cringe when I see a good piece of meat get buried in too much side flavors.
I''ve been to Kent''s restaurants in Dallas - Abacus and Jaspers are both terrific.
Does anyone know if Kent and Kevin are originally from the KC area?
Yields 3 cups
Ingredients:
2 oz A-1 sauce
2 oz ketchup
2 oz repared bbq sauce
What is repared bbq sauce. Cooks good but can''t spell or proof read I guess!
Yields 3 cups
Ingredients:
2 oz A-1 sauce
2 oz ketchup
2 oz repared bbq sauce
What is repared bbq sauce. Cooks good but can''t spell or proof read I guess!
Yields 3 cups
Ingredients:
2 oz A-1 sauce
2 oz ketchup
2 oz repared bbq sauce
What is repared bbq sauce. Cooks good but can''t spell or proof read I guess!
Yields 3 cups
Ingredients:
2 oz A-1 sauce
2 oz ketchup
2 oz repared bbq sauce
What is repared bbq sauce. Cooks good but can''t spell or proof read I guess!