Strawberry Shortcake Biscuit

YIELD 6ea

Ingredients:

3 cups all-purpose flour
1 ½ Tbs. Granulated sugar
1 ½ Tbs. Baking powder
1 ½ tsp. Kosher salt
3 oz. Unsalted butter (cut into small cubes)
1 ½ cup Heavy whipping cream
¾ cup Whole milk

Directions:

1. Combine the flour, sugar, baking powder and salt in an electric mixing bowl.
2. With the paddle attachment mix in the cubes of butter little by little.
3. Add the milk and then the cream just until combined. DO NOT OVERMIX
4. Place a thin layer of flour out onto the table to put the dough on.
5. Kneed the dough until it is completely mixed.
6. Roll out to about 1 ½ inches thick, then cut with a cookie cutter into the round of your choice.
7. Bake at 350 degrees for 15-20 minutes or until light and fluffy.

Assembly:

Choose your favorite fresh fruit or berry to serve with the shortcakes. Slice the shortcakes into three pieces and layer with fruit and whipped cream.

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Snake River Farms Ribeye with Bourbon Braised Onions and roasted Garlic

4 portions


3 lb- Snake River Farms rib eye steaks or New York steaks. (Both are available at high end markets like the Metropolitan market or Whole Foods) Have the butcher cut them into ¾ lb steaks or about1”-1 ½ “ thick.

3 Tbsp- Kosher salt
1 tsp- Black pepper, from pepper grinder
1 tsp- Granulated garlic
1 tsp- Granulated onion.
2 lbs- Makers Mark bourbon braised onions and roasted garlic- recipe follows


1. Pre heat the BBQ to medium high heat. Clean the BBQ and spray with a non-stick cooking spray. Pre mix the granulated garlic, onion, salt and black pepper.
2. Season the steaks evenly on all sides. Place on the grill. Each side of the steaks should cook for approximately 5-6 minutes, turning 45 degrees half way through. (This is for a medium rare steak, Always check with a bio thermometer to make sure they do not overcook.) Remove from the grill at 115 degree and allow to rest for 5 minutes, the steaks will continue to cook while resting and should be about 120 when ready to serve.
3. Serve with the Makers Mark bourbon braised onions and roasted garlic and your favorite starch or vegetable.


Makers Mark Bourbon Braised Onions and Roasted Garlic
Yield: 2 lbs

3 pounds of Walla Walla sweet onions (julienne)
½ cube- butter, unsalted
1 Tbsp Salt
½ tsp black pepper
1 cup- brown sugar, packed
½ cup- Makers Mark bourbon
½ cup- Au Jus
1 cup- garlic cloves- roasted

1. In a heavy gauge rondue, heat the butter until melted. Add the onion and salt. Sauté until the onions are caramelized. Add the garlic and brown sugar and toss to combine. Add the bourbon. Burn off the alcohol and reduce by 75%. Add the Au Jus. Cook to blend flavors. Transfer to a serving dish. Serve.

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Southwestern Skirt Steak
3-4 portions


2 lb- Outside Skirt Steak, peeled, trimmed, cut into ½ lb pieces. Marinated for 4-6 hours. At high-end markets such as Whole Foods and The Metropolitan Markets the butcher will peel and trim the skirt steak for you, just ask.
2 cups- Southwestern Skirt Steak Marinade- recipe follows
2 lb- Southwestern Mashed Potatoes- recipe follows
1 ½ lb- Avocado-Tomatillo Salsa- recipe follows
½ cup- Lime Sour Cream
1 each- Lime- cut into quarters, for garnish.



1. Pre heat the BBQ to medium, clean and spray with a non-stick vegetable spray such as Pam. Remove the skirt steak from the marinade, remove any excess marinade as this will lead to flare ups on the BBQ. Place the skirt steak on the grill and cook for 2-3 minutes, turn the steaks 90 degrees and cook for 2-3 more minutes. Turn the steak over and cook until desired temperature. For medium about 125 degree with a meat thermometer. Allow to rest.
2. Scoop the mashed potatoes onto the center of the plates. After the steak has rested for 3-4 minutes, Cut into ½” slices, cutting with the grain and on a bias.
3. Place the sliced steak leaning up against the mashed potatoes. Top the steak and potatoes with the avocado-tomatillo salsa.
4. Drizzle the plate with the lime sour cream in a zig zag pattern and garnish with the lime wedges.



Southwestern Skirt Steak Marinade
2 each- Limes, fresh squeezed.
1 cup- Red wine vinegar
½ lb- Light brown sugar
1 cup- BBQ spice- you can find in higher end markets.
1 Tbsp + 1 tsp- Cayenne Pepper
4 Tbsp- Cumin
2 Tbsp- Dried sweet Basil
2 Tbsp- Dried Greek Oregano
4 Tbsp- Cracked Black pepper.

1. In a saucepot over medium heat, warm the brown sugar in the vinegar until melted. Remove from heat and stir in the remaining ingredients. Transfer and refrigerate to cool.

Southwestern Mashed Potatoes
1.5 lb- mashed potatoes- how you like to make them
½ each- Small red onion- diced ½”
½ each- Small red bell pepper, cored, diced ½”
½ each- Small green bell pepper, cored, diced ½”
1 cup- Frozen corn kernels- thawed
¼ Stick- butter, salted
2 Tbsp- BBQ spice

1. In a sauté pan over medium high heat, add the butter, when the butter is melted and starts to foam add the onions and the peppers, sauté until sweated, add the corn to warm through. When the vegetables are cooked, add in the BBQ spice and cook to incorporate. Stir the vegetables into the mashed potatoes until fully incorporated. Hold hot.


Avocado-Tomatillo Salsa
½ lb- Tomatillos- husked, washed and diced ½”
½ pint- Red Tear Drop or Grape Tomatoes, cut in half
½ pint- Yellow Tear Drop Tomatoes, cut in half
½ each- small, sweet onion, peeled- diced ¼”
½ bunch- Cilantro, washed, stems removed, chopped fine
1 each- Lime- Fresh squeezed
2 Tbsp- Extra Virgin Olive oil
1 each- Jalapeno- seeds removed, minced. (Depending on your taste)
½ tsp- Kosher Salt
3 each- Avocado-pit removed. Diced ½”

1.Combine all ingredients together except for the avocado. Store refrigerated until needed. Just prior to serving, mix in the avocado.

Lime Sour Cream
½ cup- Sour Cream
½ each- lime, fresh squeezed.

1. Whisk the lime juice into sour cream. Hold until needed.