KENTUCKY CHICKEN WAFFLE SANWICH

DAY 2 IN PARIS.

So here we are still in Paris,thinking of what to eat,well i was thinking we could try out the french steak recipes.The French are all about a few things The first thing as i said before who can remember? yes butter,cheese,wine.With these few things coming first they don't joke with their steak too.So today we are going to be making the famous steak au poivre. The steak au poivre also known as the pepper steak consists of a steak usually a filet mignon coated with peppercorns.The sauce is usually deglazed with brandy and beef stock. I made a few adjustments to the dish. I left out the brandy so lets call my steak au poivre the non-alcoholic version.The ingredients are simple.I used the new york strip also known as the sirloin steak for this recipe. Heat up butter in a pan and season steak with salt to taste. Place steak in the pan and make sure you hear that sizzling sound that's when you know the steak is going to brown perfectly. 6-7 minuets should be enough to brown each side perfectly.Set aside and allow to rest.Melt butter in the same pan,about a tablespoon.Add minced onions and garlic,scrape off the goodies left behind from braising the steak and allow onions to brown a little.When you notice caramelization add the peppercorns.At this point the next steps is a dash pf brandy,white wine or any wine of your choice.So instead of the alcohol i added apple juice. Apple juice or grape juice is a perfect substitute for brandy or white wine.Add about half a cup.Then add about a quarter of a cup of beef stock and allow the sauce to reduce.About a minute or so should be enough for the sauce to thicken.Last but the not least a tablespoon of high quality cooking cream.Remove from the heat and drizzle over steak.This beauty can be severed with mashed potatoes,roasted vegetables or a sweet potato mash.So there we have it our second dish from France.See you guys next Tuesday.

NOTE: Make sure your steak is dry before throwing it in the pan,moisture does not allow the steak to brown perfectly.

An "eleganciamoderna" burger

Alright lets talk about these bad boys,so as you can vividly see from the pictures they don't look identical do they? nah. So the first one from your left is garnished with caramelized green bell peppers and onions and then the other brother has this mixed coleslaw made with an amazing ranch sauce oh my oh my. Scroll down to see how i created these gentlemen.

INGREDIENTS AND METHOD
So firstly cut beef into thin slices,heat olive oil and garlic in a pan. Add beef strips and allow them to shrink up a little bit just so make sure its cooking perfectly.Season with soy sauce,oyster sauce,paprika powder and black pepper.Keep this aside.Using the same pan add thinly sliced green peppers and onions.Scrape off all the goodies from the pan and add brown sugar to finish the caramelization process.Keep this aside too.Shred white and purple cabbage and rinse in a colander under the tap.Meanwhile whisk ranch sauce and mayo in a bowl.Add sauce to cabbage mix well and keep aside.Shred iceberg lettuce and keep aside too.Then on a griller melt cheddar cheese on the beef strips. Allow cheese to melt completely on beef.Now its time to build.For the "caramelized onions and peppers" burger,spread ketchup on bread then start with a dash of lettuce followed by the beef and cheese then finally the caramelized onions and peppers.Then for the other handsome in the group spread ketchup on the bread,add coleslaw then followed by the beef and cover.You can additionally grill these bad boys especially if you are making it in advance.Perfect for a summer barbecue party.

ICEBERG LETTUCE

RANCH SAUCE

Easy cheese cake recipe

INGREDIENTS AND DIRECTIONS
For the base,break the shortbread fingers into smaller pieces then grind pieces until you achieve a crumble (I used walkers shortbread but you can use any one of your choice) then add melted butter,a tea spoon of brown sugar and mix everything together.Pour mixture into your baking pan and spread the mixture making sure the whole pan is covered with enough crumble
Then for the cream whisk whipping cream,cream cheese,sugar,vanilla extract,until you achieve a thick consistency.Pour cream into the pan (on top of the crumble) then smoothen everything out occasionally dipping your spatula in warm water to avoid sticking.Keep it in the fridge for about 5 hours or more.The longer it cooks in the fridge the better.The amount of shortbread fingers you use depends on you,but to cover the whole pan with enough and to attain the above height of crumble use about 10 small sized shortbread fingers.


WALKERS SHORTBREAD 

THE BAKING PAN I USED

NOTE;the bottom of the pan is removable so you can remove that before you serve,also makes it easier to cut and remove slices.