In her new book, "The Comfort Table: Recipes for Everyday Occasions," "Early Show" contributor Katie Lee shows that a steakhouse dinner is perfect for any occasion. And on "The Early Show" she shared how you can transform your own house into a steakhouse.
I love a good shrimp cocktail. When I was a kid and I'd see the grown-ups eating shrimp cocktail, I thought it looked so adult. Even though it's a really simple appetizer, there's something about it that just says "special."
1 tablespoon old bay seasoning
Juice of 1 lemon
16 large shrimp, peeled and deveined
1 cup ketchup
2 tablespoons creamed horseradish sauce
1/4 teaspoon Worcestershire sauce
Hot sauce (optional)
Lemon wedges, for garnish
Bring a large pot of water to a boil over high heat. Add the Old Bay and lemon juice. Add the shrimp and cook, uncovered, just until pink, about 2 minutes. Remove the shrimp and immediately place in a bowl of ice water until cool, about 2 minutes. Drain well.
In a small bowl, stir together the ketchup, horseradish, Worcestershire, and hot sauce (if using).
To serve, place the sauce in a bowl and arrange shrimp and lemon wedges alongside.
Iceberg Wedge with Bacon and Blue Cheese Dressing
Oh yeah, bring on the iceberg wedge. I don't care that iceberg lettuce doesn't have as much nutritional value as other leafy greens -- it's still my favorite part of a steakhouse dinner. It's so crunchy and crisp, and pairs perfectly with smoky bacon and creamy blue cheese dressing.
8 slices thick-cut bacon, diced
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup crumbled blue cheese
2 heads iceberg lettuce, outer leaves removed, cut into quarters
1 cup grape or cherry tomatoes, cut in half
2 tablespoons minced fresh chives
Cook the bacon in a skillet over medium heat until crispy. Drain on paper towels.
In a bowl, stir together the mayonnaise, sour cream, lemon juice, salt, and pepper until well blended. Stir in the blue cheese.
Arrange the iceberg wedges on a platter and scatter around the tomatoes. Spoon the blue cheese dressing over the lettuce. Top with bacon and chives.
The mere thought of these steaks makes my mouth water. And they are super simple to prepare-you only need four ingredients. Buy good-quality meat and there's no need to dress it up with anything. My dogs get so excited when we have porterhouse steaks because they know there's a bone coming their way.
4 porterhouse steaks
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
4 tablespoons canola oil
Preheat a gas or charcoal grill or place a grill pan over medium-high heat.
Combine the salt and pepper and sprinkle on both sides of each steak. Drizzle each side of steaks with canola oil.
Grill for 4 to 6 minutes on each side for medium-rare. Let the steaks rest a few minutes before slicing and serving.
A good old-fashioned baked potato is worth its weight in gold, in my opinion. I eat mine almost ritualistically. First: butter, sour cream, salt, and pepper. Then, when I get to the skins- my favorite part- I spread them with a thick layer of butter and more salt and pepper.
8 baking potatoes
1 tablespoon canola oil
2 teaspoons coarse sea salt
Toppings: butter, sour cream, chopped chives, crumbled cooked bacon, grated cheese
Preheat the oven to 400 degrees. Use a fork to poke holes in each potato. Brush each potato with oil and sprinkle with salt. Place directly on oven rack and bake for about 1 hour, or until tender. Serve with a choice of toppings.
Creamed spinach is a great way to make a really healthy food taste good! A little butter and cream never hurt anybody, right? If you have any leftovers, make an omelet the next day and fill it with creamed spinach and cheese.
2 tablespoons (1/4 stick) unsalted butter
1 shallot, minced
2 pounds baby spinach
1 tablespoon fresh lemon juice
1 cup heavy cream
1/2 teaspoons ground nutmeg
1/4 cup grated parmesan cheese
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
In a large skillet, melt the butter. Add the shallot and cook until translucent, 3 to 4 minutes. Add the spinach and lemon juice. Cover and let steam for 3 to 4 minutes. Remove the cover and use tongs to toss the spinach until all of it is wilted. Place the spinach in a colander and let any liquid drain.
Meanwhile, in the same skillet, heat the cream and nutmeg until the cream has thickened and reduced a bit, about 5 minutes. Stir in the Parmesan until melted. Add the spinach, salt, and pepper. Cook until heated through, 3 to 4 minutes.
For Martini and Cheesecake with Cherry Sauce recipes, go to Page 2.