Pizza with NY Strip, Blue Cheese and Balsamic Glaze

This is one of my most favorite recipes from Bobby Flay, adapted a bit!  Enjoy....

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Balsamic Glaze:

2 cups balsamic vinegar

1 tablespoon honey

Salt and freshly ground black pepper

Steak:

1 (12-ounce) NY strip steak

Canola oil

Salt and freshly ground black pepper

Pizza:

 2 store-bought pizza dough

Canola oil

Salt and freshly ground black pepper

1 cup grated Monterey Jack cheese

1/2 cup crumbled blue cheese (recommended: Cabrales)

Grilled steak

1 bunch watercress, coarsely chopped

Balsamic Glaze

Shaved Parmigiano-Reggiano

Directions For the glaze:

Bring vinegar to a boil in a small nonreactive saucepan and cook, stirring occasionally, until reduced to 1/2 cup. Stir in the honey and season with salt and pepper, to taste.

For the steak:

Heat grill to high. Brush steak on both sides with oil and season with salt and pepper. Grill until golden brown and slightly charred on both sides and cooked to medium-rare doneness, about 5 minutes per side. Remove from the grill to a cutting board, tent lightly with foil and let rest for 10 minutes. Slice into 1/4-inch thick slices.

For the pizza:

Heat the grill to high.

Brush both sides of the pizzas with oil and season with salt and pepper. Grill until golden brown on both sides, about 2 minutes per side. Remove from the grill, divide the Monterey Jack cheese over the top of each one and then sprinkle with the blue cheese. Place back on the grill, close the cover of the grill and grill until the cheese has melted, about 1 minute. Remove to a flat surface, divide the steak between each pizza, then top with the watercress Drizzle with some of the balsamic glaze and sprinkle with some of the shaved Parmigiano-Reggiano.

BACON CHOCOLATE CHIP COOKIES

INGREDIENTS

• 12 ounces bacon, cut into 1/4-inch dice*
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 cup unsalted butter, softened
• 1/2 cup reserved bacon fat, chilled

• 3/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/4 cup packed dark brown sugar
• 2 tablespoons bourbon liquor
• 1 teaspoon vanilla extract
• 2 large eggs
• 8 ounces dark chocolate 65-percent or higher cocoa content, chopped into small pieces**

DIRECTIONS

In a large saute pan, cook out the diced bacon until the bacon pieces are golden and crisp. Remove the bacon pieces from the fat and drain on a paper towel. Strain the fat through a fine sieve and measure out a 1/2 cup bacon fat and chill the bacon fat until it congeals and is set.

Preheat the oven to 375 degrees F.

Although I am not a huge fan of Valentine's Day my little guys always love treats.

Red Velvet Pugcakes

Red velvet is all the rage in the world of cupcakes these days. So why not try these crimson-hued beauties on your best friend? Beet juice gives them their color, an whole-wheat flour gives them fiber. The cottage cheese icing helps make these trendy treats a balanced meal.

Ingredients

• 1/4 cup canola oil
• 1 cup applesauce
• 1/3 cup beet puree or fresh beet juice
• 1 and 1/2 cups whole-wheat flour
• 2 teaspoons baking powder
• 1 cup low-fat cottage cheese

Cooking Instructions

1. Heat oven to 350 degrees F. Line a six-cup muffin tin with muffin cups.
2. In a large bowl whisk together oil, applesauce and beet puree.
3. In a separate bowl, combine flour and baking powder. Slowly stir flour mixture into the wet ingredients.
4. Spoon batter into muffin cups to three-quarters full and bake for 25 to 30 minutes, or until a toothpick inserted into a cupcake comes out clean. Remove cupcakes from the pan and cool on a rack.
5. In the bowl of a food processor, puree cottage cheese until smooth, about 30 seconds. Keep frosting refrigerated until cupcakes are completely cool. Frost and serve.

Polenta Eggs Benedict- A vacation for your pallet

Have you ever had something so special that whenever you think of it, or taste it again it takes you back to exactly where you were when you first experienced it?  This recipe will be one of those things... guaranteed!!!
Worth every minute preparing it!!

Polenta Benedict

First Step- Grilled Polenta

Ingredients

• 8 chicken broth
• 1 teaspoon sea salt
• 2 cups polenta/yellow cornmeal
• 1/3 cup heavy cream
• 2 tablespoons butter
• 1 cup grated Parmesan
• Fresh cracked black pepper, to taste
• Olive oil

Directions

Bring chicken broth and salt to a boil in a large saucepan. Gradually whisk in the cornmeal in a slow steady stream. Lower heat and continue to whisk until the polenta is thick and smooth, about 20 minutes. Add the cream and butter and continue to stir until incorporated. Remove from heat, fold in Parmesan and black pepper. Pour the polenta into a buttered 9 by 13-inch shallow baking dish and spread evenly with a spatula. Cover and chill a few hours. Cut the polenta into squares. Brush both sides with olive oil and transfer to a hot grill. Grill on both sides until golden brown.

Eggs Benedict-

Ingredients

• 1 lb bacon
• 4 tablespoons  lemon juice
• 1 Large sliced tomato
• 2 Cups arugula
• Kosher salt and freshly ground black pepper
• 12 eggs
• 2 tablespoons heavy cream
• 3 dashes hot pepper sauce (recommended: Tabasco)
• Hollandaise sauce, recipe follows
• 2 tablespoons chopped fresh chives, for garnish
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Directions

Place the bacon on lined cookie sheet.  Cook at 425 degrees for 12-15 minutes. 

Preheat a nonstick pan filled with water on stove ( for the eggs).  Add 1 tbs vinegar and salt and bring to simmer. Add eggs and cook for 3-4 minutes by dropping into water. Remove from water and pat dry.

Hollandaise Sauce:

3 egg yolks

1 tablespoon lemon juice

1 tablespoon golden sherry

Pinch cayenne pepper and hot sauce

1/2 cup melted butter

Pour yolks into a blender and add lemon juice, sherry, hot sauce, and cayenne. With the motor running, add the melted butter in a slow, steady stream, blending until the sauce is smooth and thickened.

Top polenta with eggs and bacon, add tomatoes.  Pour hollandaise on top, add arugula.  Garnish with chives. Serves four :)