BRANDIED TOMATO SAUCE (FLAMBE')
This is a wonderful and elegant sauce for gnocchi or pasta that infuses the flavors by flambe'ing the sauce during cooking. Suggested Recipe #255452
Provided by 2Bleu
Categories Sauces
Time 30m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 15
Steps:
- Melt 2 tablespoons butter in a medium skillet over medium heat. Cook onion, mushrooms, shallot, leek, and salt until soft, about 7 minutes.
- Add brandy and 1/4 cup Madeira. Turn heat to high and CAREFULLY ignite the alcohol using a match or bbq lighter (be sure your stove fan is turned off). Cook over high heat until flames die out. Reduce temperature to medium-high and cook until liquid is reduced by half.
- Add chicken stock, tomatoes, thyme, and bay leaf. Reduce the heat to low and simmer, uncovered, for 20 minutes.
- Puree in a food processor or blender. Strain if desired. Return to pan and place over medium heat. Whisk in remaining tablespoon butter, broken in small pieces, and remaining tablespoon Madeira. Season with salt and pepper to taste. spoon over cooked gnocchi or pasta.
Nutrition Facts : Calories 156.3, Fat 9.3, SaturatedFat 5.6, Cholesterol 22.9, Sodium 636.2, Carbohydrate 10.6, Fiber 1.9, Sugar 4.3, Protein 3.3
BANANA FLAMBE
Steps:
- In a large saucepan over medium heat, melt the sugar until it becomes liquid. Add the butter and the sliced banana. Cook for about 6 minutes. Remove the pan from the heat and then add the banana liqueur.
- Continue to cook for about 2 minutes. Remove from the heat once again, then add the brandy. Once you put the pan back in the heat, it should flambe. Remove the pan from the heat and start spooning the flambeed banana into the ice cream glass. Add the chocolate syrup and the whipped cream. On top of the whipped cream, right in the center, place the cleaned strawberry, then place the sugar cube in the center of the strawberry. Pour a little bit of the brandy on top of the sugar and carefully ignite it with a match.
FILET FLAMBE'
I found this recipe in an old Sunset BBQ cookbook and have made it numerous times. It has always been a winner. Easy and elegant!
Provided by Normaone
Categories Steak
Time 11m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Season the filets with salt& pepper.
- Grill to your liking.
- Meanwhile place pate and madeira in a nonstick skillet over low heat, mixing together with a fork until blended.
- When the filets are done roll around in the warm pate/madeira mixture.
- Briefly warm the cognac and pour over the filets.
- Carefully ignite, spooning the mixture over the filets until the flames have subsided.
- Serve, spooning the sauce over the filets.
Nutrition Facts : Calories 12.4, Sodium 0.7, Carbohydrate 0.4, Sugar 0.1
BRANDY FLAMED PEPPERCORN STEAK
A five-star recipe for sirloin steak cooked in butter, garlic and wine, and then set on fire! Crushed peppercorns, brandy, and a cream sauce give this an extra classy taste.
Provided by TFRIESEN
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Press crushed peppercorns into both sides of each steak. Sprinkle with lemon pepper and salt.
- Melt butter in a large skillet over medium-high heat. Stir in garlic and wine, and cook for 1 minute. Arrange steaks in pan, and cook until desired doneness, about 5 minutes per side. Reduce heat to low.
- Pour brandy onto steaks, and carefully light with a match. Let the flames burn off. Sprinkle green onion and shallot around the steaks, and circle the steaks with cream. Cook, stirring sauce, until hot. Transfer steaks to plates. Stir sugar into sauce, and then spoon over meat.
Nutrition Facts : Calories 490 calories, Carbohydrate 9.1 g, Cholesterol 138.5 mg, Fat 35.8 g, Fiber 1.6 g, Protein 20.3 g, SaturatedFat 20.1 g, Sodium 1089.1 mg, Sugar 2 g
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