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Pistachio's Bar & Grille Recipes |
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Pistachio's Bar & Grille stopped by the 69 News kitchen on Friday, April 4th. BISTRO STEAK CAPRESE Ingredients: 8 oz shoulder steak trimmed salt, pepper, and dried oregano mozzarella ball about 3" large ripe beefsteak tomato broccolini - 4 stalks extra virgin olive oil balsamic vinegar Prepare a grill until it is hot and the coals are gray. Coat the shoulder steak with olive oil, salt, pepper, and oregano. Grill steak until desired temperature (medium rare is best) and set aside for a few minutes. Cut tomato into 4 thick slices. Cut mozzarella into 3 or 4 thick slices. Slice steak into thin slices. Boil broccolini in salted water to al dente finish (do not overcook). Arrange tomato and mozzarella alternating each. Place sliced steak and broccolini on the plate arranging attractively. Sprinkle tomato and mozzarella with balsamic lightly. PISTACHIO'S SEAFOOD SKEWERS WITH PINEAPPLE VINAIGRETTE AND POBLANO MASHED POTATOES 1. Soak 2 skewers in water. 2. Devein four jumbo shrimp 3. four jumbo scallops 4. four pieces of salmon cut into 2" cubes 5. cut white onions into 2" chunks 6. cut red peppers (seeded and deveined) into 2" chunks 7. thread the above onto the 2 skewers alternating fish and vegetables 8. set aside. Make a Marinade: 1. One cup of dark rum 2. 1/2 cup of olive oil 3. 3 oz brown sugar 4. 1 tbsp cumin 5. 1 tbsp roasted coriander seeds Place the skewers in the marinade for no less than an hour and up to a day and put in regfrigerator. SAGE, VANILLA, AND PINEAPPLE VINAIGRETTE Ingredients: 1 tbsp pure vanilla extract 3 bunches fresh sage chopped 1 tbsp of extra virgin olive oil 1 tbsp white vinegar 2 tbsp brown sugar 1/4 of a sweet fresh pineapple (canned pineapple can be substituted but the sugar must be adjusted) Place all ingredients in a blender and mix to a course consistency. You don't want a soup or pure liquid; it should be chunky. POBLANO MASHED POTATOES 1. Boil peeled potatoes. Let cool and then mash the potatoes with salt, pepper, cream and butter. Add Poblano paste and mix thoroughly. Poblano is mildly hot so be careful. This should turn into a reddish color. Grill marinated skewers until not translucent. Plate 2 skewers and the pablano mashed attractively on th eplate. Put the vinaigrette on the skewers generously. FILET MIGNON WITH COGNAC CREAM SAUCE Ingredients: 1 center cut 2" thick filet mignon 1 tbsp paprika sweet 1 tbsp garlic raw 1 tbsp mustard, dry 1 tbsp rosemary dried salt & pepper 1 tsp butter unsalted 1/2 shallots minced 3/4 tbsp parlsey minced 3/4 tbsp cognac 1/4 tbsp mustard, dijon 3/4 tbsp tomato paste 3 oz stock chicken 1 oz cream heavy pinch cayenne pepper salt & pepper to taste Make a rub with paprika, garlic, mustard, rosemary, salt & pepper. Sprinkle the filet with the rub and let it stand for 15 minutes up to 24 hours in the fridge. Bring back to room temperature. Heat a tablespoon of olive oil in a pan over medium-high heat and cook steaks to desired temp. Transfer to a plate when done and cover with aluminum foil. Sauce: In the same frying pan, on medium heat melt the butter. Add shallots, parsley and sautee. Remove pan from the stove and add the cognac. Ignite the cognac but be careful not to burn yourself. Return the pan to the stove and put on high heat. Add and whisk in the mustard, tomato paste and some of the rub and stock. Reduce by half. Whisk in the cream and cayenne to taste with salt and pepper. Pour sauce over the filet and serve with either roasted brussel sprouts or brussel sprouts cut in half and sauteed in butter. |
