Taking orders for a living… That is, food and beverage orders.
I recently realized that orders for a glass of Cabernet Sauvignon has been shadowed by the ever so famous Merlot, not to mention the highly popular Pinot Noir (Thanks to Hollywood ) and the “Land from Down Under” has dominated with Shiraz.
Years in the industry has allowed me to taste many wonderful Cabs, especially if the bottle has had time to age peace-fully in a good cool cellar.
And many collectors have trusted me to complement their “Jewels” with dishes that would allow their wine to show the best on the palette.
Cabernet Sauvignon, matched with high quality meat, game or cheese, offers great pleasure and is often an exquisite partner on the table.
Because of the complexity of the varietal, especially has it been allowed to age for a while, it helps to match Cabernet Sauvignon to dishes with “Focused” flavors such as those suggested in recipes to follow.
I urge you to put on an apron, open a good bottle of Cabernet sauvignon, start slicing and dicing, take a sip or two, but more importantly let the bottle breathe while you cook.
New York strip steaks (off the grill) (cooked medium) with Gorgonzola &Walnut “butter.”
4 New York strip steaks (14 oz. each )
1/4 cup extra virgin olive oil
4 cloves of garlic (chopped )
A splash of balsamic vinegar
1 tbs of fresh chopped rosemary
Fresh cracked black pepper
Combine all ingredients and marinate the steaks for 4-5 hours in the refrigerator. Remove steaks from marinade and set aside in room temperature.
Gorgonzola & Walnut “butter”
8 oz. Gorgonzola, cut into small chunks
1 tbs white wine Worcestershire
2 tbs pickled green peppercorns
1/2 cup lightly toasted walnut halves 1 1/2 tbs minced chives
6 drops of Tabasco
Combine all ingredients in a food processor, and process for about a minute until mixed thoroughly (can be made ahead, but serve at room temperature )
Preheat your garden grill at high temperature, “season” your grill with an olive oil rub down. Place your steaks on the hottest spot (DO NOT TOUCH THEM ) let them sear for about 2 minutes, with a metal spatula lift the steaks and rotate 90’ degrees clock wise, and (DO NOT TOUCH THEM ) let them sear once again for about 2 minutes. With the spatula flip the steaks and repeat procedure on other side. Once seared on both sides (guiness beer brown ) move steaks to a lesser temperature on the grill, and flip them every 2 minutes back and forth, for another 6 – 8 minutes.
Season with salt and pepper. Flip over once again to the plate, and serve immediately with a generous dollop of Gorgonzola & Walnut “butter” on top.
Flipped Out Gorgonzola Souffle with a Splash of Cognac
1 stick of butter
1 cup of flour
2 cups of milk
10 egg yolks
10 egg whites
1 cup crumbled Gorgonzola Pinch of Cayenne pepper
Salt to taste
8 6oz ramekins
Generously buttered and dusted in finely ground graham cracker crumbs.
Bring milk to a boil, set aside. In a medium size sauce pot melt butter, add flour and mix until a smooth paste (Roux ) cook while stirring for 30 seconds, add the hot milk, mix and toast on the burner while stirring for another 30 second.
Set aside for 5 minutes to cool a little, add egg yolks one by one, (an electric mixer is best used) add Gorgonzola, season with cayenne pepper and salt.
In a separate bowl beat egg whites to stiff peak, by hand fold 1/3 of egg whites into Gorgonzola mixture, until fully mixed. Then gently fold in remaining egg whites.
Divide mixture into pre buttered and crumbed ramekins, bake @ 350 degrees for about 15 minutes. Once done, flip soufflé onto serving plate, serve immediately and gener-ously drizzle your best cognac on top (yes the one in the back of your bar ).
Jan Jorgensen is chef/owner of Two Chefs Restaurant, 8287 S. Dixie Hwy. Phone: 305-663 – 2100; <www.twochef-srestaurant.com>.