Pan-Fried Porterhouse Steaks with Lynchburg Pan Sauce

Dave DeWitt Recipes Leave a Comment

If the weather is lousy outside, then pan-frying a thick porterhouse steak right in the kitchen is a great way to go. The key to success is a big cast-iron skillet. It’ll cause a good bit of smoke in the kitchen, but it&rquo;s worth it. Let the cooked steaks rest on a board while you make the special Lynchburg pan sauce.

Ingredients

  • 2 porterhouse steaks (1 to 1 1/4 pounds each), cut 1 to 1 1/4 inches thick

  • Salt and pepper

  • 1 tablespoon vegetable oil

  • 2 tablespoons butter or margarine

  • 2 teaspoons Worcestershire sauce

  • 1/4 cup Jack Daniel&rquo;s Tennessee Whiskey

Instructions

Dry the steaks and sprinkle with salt and pepper. Heat a 12-inch cast-iron skillet over medium heat for ten minutes. Coat with oil. Place steaks in pan; cook, until seared and brown on one side, about 5 minutes.

Turn and cook 5 minutes on the other side for medium-rare; 6 minutes for medium. Remove from skillet. Melt butter in skillet; stir in Worcestershire sauce and whiskey. Bring to a boil; cook 1 to 2 minutes. Slice steaks, if desired. Pour sauce over steaks and serve.

 

Jack Daniel’s Stillhouse BBQ Sauce

Dave DeWitt Recipes Leave a Comment

Slather this sauce on during the last five minutes of cooking—just long enough for the sugar to caramelize and brown.

Ingredients

  • 1 cup Jack Daniel&rquo;s Tennessee Whiskey

  • 1 cup ketchup

  • 1 cup cider vinegar

  • 1 cup brown sugar

  • 1/2 cup finely chopped onion

  • 2 tablespoons Worcestershire® sauce

  • 2 tablespoons hot pepper sauce

Instructions

Combine all ingredients in a large saucepan. Bring to a boil and simmer about 30 minutes, or until slightly thickened.

 

Wilted Spinach with Bacon and Balsamic Dressing

Dave DeWitt Leave a Comment

This is a simple, hearty salad that is often served as an entree at our house. With a cup of chilled soup and a piece of hearty bread, it makes a great summer meal on a hot day. Use only the freshest of spinach—be sure the leaves are chilled before pouring the dressing hot over the top. This is a salad I finish at the table for a dramatic effect when it crackles and wilts.

Ingredients

  • 6 cups fresh spinach, washed, dried, and chilled

  • 1 small red onion, thinly sliced and separated into rings

  • 2 hard-cooked eggs, peeled and coarsely chopped

  • 2 to 3 slices bacon

  • 3 tablespoons red wine vinegar

  • 1 tablespoon balsamic vinegar

  • 2 teaspoons crushed red chile

  • Freshly ground black pepper

Instructions

Arrange the spinach in a large salad bowl, add the onions, and top with the eggs. Place the salad in the refrigerator and chill thoroughly.

Heat a skillet until medium hot, add the bacon and fry until crisp. Remove the bacon and drain on paper towels. Crumble the bacon and reserve.

In a bowl, whisk the two vinegars together to combine.

Pour off all but 3 to 3 ½ tablespoons of the bacon fat from the skillet. Heat the fat and add the crushed chile, being very careful that the chile doesn’t burn.

Toss the salad with the vinegar mixture, pour the hot oil over the top and toss gently to coat and wilt. The spinach edges should be slightly softened and the remainder of the leaf still crisp. Garnish with freshly ground black pepper and the reserved crumbled bacon and serve on chilled salad plates.

 

Hot and Spicy Pickled Eggs

Dave DeWitt Recipes Leave a Comment

I was first introduced to pickled eggs in college, where a group of us would hang out in an old wood-paneled bar, drink beer, shoot pool, and eat pickled eggs and pretzel sticks. Even after all these years, I still like pickled eggs and pretzels. When making them, I add a little juice from pickled beets to color them just like the original eggs, but you can color them yellow with ground turmeric or leave them natural. To prevent the dark green line that sometimes forms around the yolk, immediately plunge the egg in cold water to cool them down. The ring forms because of a reaction with the iron in the yolk and the sulfur in the whites. Over the years, I began adding chiles to “jack-up” the heat level. Note: This recipe requires advance preparation.

Ingredients

  • 12 hard-cooked eggs, peeled

  • 4 jalapeño chiles, cut in half, stem and seeds removed or substitute habanero chiles

  • 1 tablespoon kosher or pickling salt

  • 1½ cups white vinegar

  • ½ cup water

  • 1 tablespoon commercial pickling spice

  • 1 tablespoon pickled beet liquid, optional

  • 1 teaspoon white peppercorns, crushed

  • 1 bay leaf

  • ½ teaspoons allspice, crushed

Instructions

Put the eggs and chiles in a clean glass jar.

Combine the remaining ingredients in a non-reactive saucepan and bring the mixture to a boil. Reduce the heat, cover, and simmer for mixture for 10 minutes. Let the pickling liquid cool for 15 minutes and then pour over the eggs.

Cover the jar and refrigerate for a week to allow the eggs to absorb the flavors. The eggs will keep for several weeks under refrigeration.

To serve, place an egg on a square of waxed butchers wrapping paper, add some pretzel sticks, and pop the top off a cold one.

Egg Curry in Coconut Gravy

Dave DeWitt Leave a Comment

The area of Madras has one of the hottest cuisines in India, which is known for spicy food. In fact it is one of the biggest exporters of Indian spices. This very simple dish is a favorite there in the south where the use of coconut milk in curries is popular. The sweetness of the milk compliments the pungency of their curries. Egg curry is served at any time and is a great spicy addition to brunch or for a light supper. Serve Mottai Kolambu with white rice and an Indian relish or salad.

Ingredients

  • 6 hard cooked eggs, peeled

  • 1 large onion, finely chopped

  • 2 ripe tomatoes, halved

  • 2 tablespoons vegetable oil

  • 2 teaspoons ground cayenne chile

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • ½ teaspoon ground turmeric

  • 1 cup roasted cashew nuts

  • 14 ounces unsweetened coconut milk

  • ½ cup chopped fresh cilantro or mint leaves

  • Salt to taste

Instructions

Cut the eggs in half and arrange them in a serving dish.

In a heavy skillet, heat the oil and saute the onions over a medium low heat until they are soft. Add the tomatoes, cayenne, cumin, coriander, and turmeric, and raise the heat. Simmer, stirring occasionally, until the tomatoes break down and the mixture thickens.

Add the cashews and cook for an additional couple of minutes.

Stir in the coconut milk and fresh cilantro or mint, reserving some for a garnish. Simmer the sauce for an additional 2 to 3 minutes. Taste and adjust the seasonings.

To serve, pour the curry sauce over the eggs and garnish with the reserved herbs.