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RECIPES
STEAK AU POIVRE
2 teaspoons black peppercorns or mixture 1 tablespoon butter or margarine
of black, green and pink peppercorns 1 green onion, sliced
1
⁄
2
to
3
⁄
4
-lb. boneless steak, (1 strip or sirloin steak) 3 tablespoons bourbon or beef broth
3 tablespoons water
Place peppercorns in plastic bag. Crack peppercorns with rolling pin or mallet.
Press cracked peppercorns evenly over both sides of steak. Set aside. Set skillet
temperature to 300° F. Add steak and cook, 7 minutes per side for medium-rare,
or until desired doneness. Remove steak from skillet and keep warm.
Add butter and green onion. Saute, stirring for 1 minute. Combine bourbon/beef
broth and water; pour over green onions. Allow to cook, stirring constantly, about
2 minutes or until sauce has thickened slightly. Cut steak into serving portions.
Return steak to skillet and spoon sauce over meat. Heat 1 minutes. Serve steaks
with sauce spooned over meat.
BANANA STUFFED FRENCH TOAST
1 loaf of country style bread un-sliced (16oz) 1/2 cup of milk
5 eggs 4 bananas
2 TB of pure vanilla extract 2 TB of butter
2 TB of Brown sugar
Preheat skillet to 300ºF and add 1 TB of butter. Slice bread into 2” thick slices;
discard the ends of the bread. Carefully cut each slice in half but do not cut
completely through middle, this will create a pocket for the bananas. In a bowl
beat eggs, milk, vanilla, and 1 TB of sugar. Slice bananas in long vertical slices,
add to skillet and sprinkle with remaining brown sugar. Allow bananas to cook for
1 minute and turn to cook for an additional minute. Remove and allow bananas
to completely cool. When bananas are cooled fill the bread slices with the
bananas. Then allow bread to soak in the egg mixture. Repeat procedure for the
remaining slices. Heat skillet to 350ºF and add remaining butter. Add the bread
cook 1-2 pieces at a time and cook for 5 minutes on each side, being careful
not to burn them. Serve with warm maple syrup or fresh banana slices and
brown sugar.
RECIPES
ORANGE FRENCH TOAST
4 ea. French bread, thick slices 1 ea. Zest grated from an orange
1⁄2 c. Silvered Almonds 1⁄4 tsp. Vanilla extract
2 ea. Eggs 1⁄2 c. Fresh orange Juice
1⁄8 tsp. Salt
Orange Syrup
1⁄2 c. Maple syrup 1⁄4 c. Fresh orange juice
Preheat skillet to 350ºF and add 2 tablespoons of vegetable oil. Wisk together the
eggs, salt, orange zest, vanilla, and orange juice. Place each slice of bread in the
egg mixture until thoroughly soaked. Transfer to the Skillet and cook 1-2 pieces at
a time until each side is golden brown. Combine the syrup and remaining
1/4
cup
orange juice in a small bowl and stir until completely mixed. Place toast on
serving platter and pour syrup over. Sprinkle with silvered almonds.
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