Rye Witch (serves 2)

In keeping with out Halloween theme, our dinner of October 30th featured an all-spooky meal and wouldn’t you know it. Something spooky happened, because very rarely does the ‘adult beverage’ win the star at Chez, so when it does it is a monumental kinda day.

Here’s the recipe and I urge you to try it… if you dare!

- Chez

Ingredients:

• 3 jiggers Kentucky Rye Whiskey (no substitutions please)


• 2 jiggers Sherry (not cream sherry)


• 2 tbs Agave Syrup


• Dash Orange bitters


• 4 pieces Orange peel
  

Directions:

1. Mix rye, sherry and Agave syrup and set in freezer to get VERY COLD (20 minutes).


2. Right before serving, add bitters to mixture and mix well.


3. Pour into a fluted glass and take one of the orange peels and squeeze out some of the oils over the surface of the drink and rub the rim of the glass as well.


4. Serve with fresh orange twist.

Smoked Mozzarella Fonduta (serves 4)

The first time I had this at Olive Garden I knew that I would want to recreate it in my own kitchen. Here's the results, and they are pretty darn too, if you ask me.

- Chez

Ingredients:

• 1 loaf Italian bread, such as ciabatta or semolina, sliced into 1/4-inch slices



• 1/3 c. sour cream



• 1 tsp. thyme



• 1/2 tsp. crushed red pepper



• 1/4 tsp. cayenne pepper



• 1 c. shredde smoked mozzarella cheese



• 1 c. shredded provolone cheese



• 1 Tbsp. grated Parmesan cheese



• 1 Tbsp. grated Romano cheese



• 3 tsp. fresh diced tomatoes



• Fresh chopped parsley

Arrange sliced Italian bread flat on a baking sheet and cover with foil. Set aside until ready to use.

Preheat oven to 450 F.

Combine sour cream, thyme, red pepper, cayenne pepper and four cheeses in a large bowl and blend thoroughly.

Spray eight individual heat-resistant serving bowls, such as souffle cups, with pan spray and fill each with 1/2 c. of mixture. Place individual bowls on a baking sheet.

Using a large spoon, spread cheese mixture to create an even surface.

Place casserole dish or baking sheet with individual bowls on center rack in oven.

After five minutes, place baking sheet with bread, still covered, on top rack in oven. Bake for an additional five minutes.

Remove bread and fonduta from oven.

Garnish with diced tomatoes and parsley in center of fonduta among smaller bowls.

Arrange bread slices around bowls and serve immediately.

Entrecôte Béarnaise with Pommes Filigree (Serves 2)

Here is a ‘Full-Meal Deal’ that is guaranteed to wow the crowd and get you rave reviews each time you serve it. The sauce makes the dish, but the artistry of the potato and the sheer beefiness of the steak all play well and make this a great addition to your repertoire.
Add a side salad and your work is complete.

- Chez





For steaks:

• 2 (1 1/4-inch-thick) boneless rib-eye steaks (16 ounces each)


• 1 tablespoon vegetable oil
  

For béarnaise:

• 1/4 cup dry white wine


• 1/4 cup white-wine vinegar


• 1/4 cup finely chopped red onions


• 1 tablespoon chopped chives


• 2 tablespoons chopped fresh tarragon, divided


• 3 large egg yolks


• 1 stick unsalted butter, cut into 8 pieces


• 1teaspoon fresh lemon juice, or to taste
  

For potatoes:

• About 3 cups vegetable oil for frying


• 1 large russet (baking) potato


• Equipment: a deep-fat thermometer; a box grater
  

Make the potatoes:

Heat 2 inches oil to 375°F in a wide 2 quart heavy pot (at least 4 inches deep) over medium heat.
Meanwhile, wash and dry the potato and then grate the potato over the large holes of the box grater. Dab with paper towel to remove some of the excess moisture.

Place a portion of the potatoes (1/3 to 1/2 of the total) in the hot oil and fry potatoes until golden brown, about 2 minutes per batch. (DO NOT STIR. Potatoes will form a loose mesh/web. This is what you want.)

Drain potatoes on paper towels and season with salt and set aside.

Cook steaks:

Preheat oven to 400.

Pat dry and sprinkle all over with teaspoon salt and teaspoon pepper.

Heat a 12-inch heavy ovenproof skillet (cast iron is best) over high heat, then add oil, swirling skillet to coat bottom, and cook steaks 1 minute per side, turning once.

Transfer steaks to oven and bake for 5 minutes.

Remove steaks to a platter and let stand, loosely covered with foil, 5 minutes.

Make béarnaise while steaks stand:

Boil wine, vinegar, onion, and 1 tablespoon tarragon in a small heavy saucepan until liquid is reduced to 2 tablespoons.

Whisk yolks into vinegar mixture, then set bowl over a pan of barely simmering water and cook, whisking constantly, until yolks have thickened slightly (do not scramble).

Whisk in butter 1 piece at a time, adding each piece before previous one has melted completely.

Remove from heat and whisk in lemon juice, remaining tablespoon tarragon, chives, 1/2 teaspoon salt, and 1/2 teaspoon pepper (or to taste). Serve steaks with sauce and potatoes.

Spicy Cucumber and Red Onion Salad (serves 4)

Just for Evelyn…

• 1 large English Cucumber, cut into 1-inch rounds and the quartered
• 1/2 red onion, cut into slivers
• 1/4 cup rice wine vinegar
• 1 tbs Sriracha sauce
• 2 tbs brown sugar
• 2 cloves garlic, minced and mashed
• 1 tbs crushed red pepper flake
• Pinch salt


1. Slice cucumber and onion as noted above.
2. Mix together the rest of the ingredients and whisk to combine.
3. Pour dressing over cucumber/onion mixture, toss to combine and refrigerate at least 4 hours before serving (overnight is even better).