Roasted Garlic New York Strip Loin with Creamy Horseradish Gravy

Ingredients

1, 4-5 LB. NY Strip Loin

1 head of Garlic

1 tbsp. extra virgin olive oil

2 tbsp. thyme leaves

4 tbsp. unsalted butter, melted

1 tbsp. kosher salt

¾ tbsp. Fresh Ground Black Pepper

Preparation

For roasting garlic, cut end of head of garlic, where cloves meet, barely exposing the flesh of the garlic, discarding end

Loosely wrap in aluminum foil and drizzle with olive oil and salt and pepper

Roast in over for 35-40 minutes, until garlic begins to brown

Squeeze garlic out, discarding the remainder

Combine with butter, salt, pepper and thyme and puree in food processor until its consistency of a paste

Allow to cool before rubbing meat with mixture

Preparation for New York Strip Loin:

A few hours before or even night before thoroughly dry Strip Loin, then rub with garlic paste

Preheat oven to 450 degrees

On a roasting rack, place meat fat side up

Roast meat 15-18 minutes, then reduce oven temperature to 350 and insert meat thermometer into middle of loin

Cook for another 35-40 minutes until thermometer reads 130 for medium-rare, 140 for medium

Remove from oven and let rest for 10-15 minutes and slice to serve

Creamy Horseradish Gravy

Ingredients

1 ½ cups beef broth

1/3 cup red wine

¼ cup heavy cream

2 tsp. prepared horseradish

1 tbsp onion, finely chopped

1 clove garlic, finely minced

¼ tsp. black pepper

Salt to taste

Cornstarch Slurry: Combine 1 tbsp. cornstarch with 2 tbsp. cold water and stir to incorporate

Preparation

Over medium-low heat, sweat onion and garlic until translucent, about 3-4 minutes, and add horseradish, stirring to incorporate

Add Beef broth and Red Wine and increase heat to medium and reduce until liquid is cut in half

Add heavy cream, and increase heat to medium-high to slowly bring to a near boil

When nearly boiling, add cornstarch slurry, and stir into liquid until it thickens, which will occur

once boiling

Serve Immediately

Asparagus Mushroom Casserole with Caramelized Shallots

Side Dish for 8-10

Ingredients

2 pounds asparagus, ends trimmed and discarded, cut into 1 inch pieces

1 pound mushrooms, sliced

6 shallots, thinly sliced, ⅔ for topping, ⅓ to go in casserole

6 cloves garlic, finely minced

1 tbsp. dried thyme

1½  cup heavy cream

¼ cup dry white wine

½ cup chicken stock

6 tsp. unsalted butter, divided into 3 piles

6 oz. grated parmesan cheese

3 tbsp. all purpose flour

Salt and pepper to taste

Preparation for Caramelized Shallots

In medium sauce pan, melt 2 tbsp. butter, and caramelized shallots for 30 minutes over medium to medium-low heat, stirring occasionally to avoid burning

When done, shallots should look nearly burnt

Preparation for Casserole

In large non-stick skillet over medium heat, melt 2 tbsp. butter

Add remaining shallots, garlic and thyme – cook for 4-5 minutes, until shallots are translucent

Add wine and chicken broth and reduce liquid in half

When mixture is reduced in half add asparagus and cover, steaming for 5 minutes

Add mushrooms, stir to incorporate into mixture and lower heat

Meanwhile, in same pan used for caramelizing shallots, melt remaining 2 tbsp. butter over medium-low heat and whisk in flour, and cook for 2-3 minutes and slowly add cream, whisking to incorporate, to avoid clumping

Slowly add ⅔ cup of parmesan cheese to finish sauce, stirring

Once thickened, combine with asparagus-mushroom mixture, and 2/3 of bread crumbs and bring contents to a boil

Remove from heat, and pour into greased casserole

Top with remaining bread crumbs, then remaining cheese and cook for 30-40 minutes, covered

For final 5 minutes, uncover, adding shallots, allowing top to brown

Southern Bourbon Bread Pudding

Makes dessert for 12

Ingredients for Bread Pudding

8 cups ciabatta or other airy rustic bread

4 cups half-and-half

½ cup bourbon

½ cup dark brown sugar

½ cup granulated sugar

1 cup pecans, chopped

1 tbsp. ground cinnamon

4 large eggs, plus 1 yolk, lightly beaten

3 peaches, peeled, seeded and sliced

½ tsp. kosher salt

Preparation for Pudding

Preheat oven to 350 degrees Lightly butter 4 inch deep baking dish

In a large bowl combine half and half with eggs, whisking to incorporate

Meanwhile in pan or in microwave safe bowl, melt butter, then whisk in both sugars, cinnamon and salt until incorporated

Pour mixture into egg-cream mixture and whisk

Add bread, peaches and pecans (reserving a few pecans for the top) and toss

Pour and spread mixture evenly into baking dish

Cover with aluminum foil for even cooking and so that top doesn’t dry out

Bake for 40 minutes, then remove foil and top with bourbon and pecans

Bake another 10-15 minutes until firm and golden brown

Ingredients for Glaze

4 oz. bourbon

2 oz. Peach Schnapps

½ cup heavy cream

½ cup brown sugar

½ tsp. Cinnamon

Pinch of ground cloves or 1 whole clove

Preparation of Glaze

In small sauce pot over medium heat reduce bourbon and and Peach Schnapps in half

Add dry ingredients, and stir to incorporate

Slowly whisk in pats of butter, one at a time, not adding the next until previous is completely melted

Reduce heat to low and simmer, whisking in heavy cream – cook until consistent throughout

Pour over individual servings of bread pudding

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