Blue Cheese-Buttered Sirloin with Haricots Verts and Roasted Fingerling Potatoes

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Who wouldn’t want a juicy steak topped with butter… a blue cheese compound butter no less! Compound butters are flavorful dish enhancers made from mixing different ingredients into a butter base. Blue cheese lends its deliciously distinctive aroma and flavor to this compound butter, and green onion punches it up another notch. Tip: Line ’em up! The best way to remove the ends of green beans is to line them up evenly, then remove them with one cut.

Adapted From
Chef Justin Paruszkiewicz
Home Chef
March 2021

Serves 2

Ingredients
5 teaspoons olive oil, divided
Salt, to taste
Ground black pepper, to taste
1 pound fingerling potatoes
2- 3 tablespoons Blue Cheese Crumbles
1-2 tablespoons unsalted butter, softened
2 scallions, thinly sliced
2 garlic  cloves, minced
Two Sirloin Steaks, 6 ounces each
1/2 pound green beans, ends trimmed
1/4 cup water

Directions:
Preheat the over to 400°F.

Line a baking sheet with parchment paper. Set aside.

Halve potatoes lengthwise. Place potatoes on prepared baking sheet and toss with olive oil, about 1/2 teaspoon salt, and a pinch of pepper. Massage oil and seasoning into potatoes. Spread into a single layer and roast in hot oven until golden brown and fork-tender, 18-20 minutes. While potatoes roast, make blue cheese butter.

In a mixing bowl, combine softened butter, blue cheese (to taste), half the garlic (use less if desired; reserve remaining for green beans), half the scallions (reserve remaining for garnish), and a pinch of pepper. Form mixture into two equally-sized mounds and place on a plate. Refrigerate until ready to use.

Pat steaks dry, and season both sides with a pinch of salt and pepper. Place a medium non-stick skillet over medium heat and add 1 teaspoons olive oil. Add steaks to hot pan and cook until steaks are browned and reach a minimum internal temperature of 145 °F, 5-7 minutes per side. Remove steaks to a plate and tent with foil. Rest at least 5 minutes. Wipe pan clean and reserve.

Return skillet used to cook steaks to medium-high heat and add 2 teaspoons olive oil. Add remaining garlic to hot skillet and cook until fragrant, 30-45 seconds. Add green beans and water. Cover, and stir occasionally until beans are bright green and water has mostly evaporated, 6-8 minutes. If green beans need more time, add 2 tablespoons water and stir occasionally, 1-3 minutes. Remove from burner and season with salt and pepper to taste

To serve, place the steak on the plate, topping steaks with blue cheese butter. Garnish dish with remaining green onions. Add green beans and fingerling potatoes on the side.

Bon appétit!

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Sesame Chicken and Green Beans

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This dish is version of the classic Chinese dish Mala jiding where crispy chunks of deep-fried battered chicken in a sweet, sour, and savory glaze packed with sesame flavor.

Sesame chicken , also called Chinese Sesame Seed chicken ,is a syncretic dish, commonly found in Chinese restaurants throughout the English-speaking world. Traditionally made with green bell peppers. It is sometimes, but not always, served with vegetables such as broccoli and Chinese baby corn.The dish is also similar to General Tso’s Chicken and Orange Chicken, but the taste of the Chinese-based sesame chicken is sweet and savory flavor rather than a hot and spicy, like General Tso’s Chicken and Orange Chicken.

Whatever the case may be, this Chinese take-out classic can be made in your own kitchen and can be enjoyed by all.

Serves 4 to 6

Ingredients:
1 1/2 pound boneless, skinless chicken thighs

For the Marinade/Batter:
1 egg white
6 Tablespoons low-sodium soy sauce
2 teaspoons toasted sesame oil
2 Tablespoons Shaoxing wine, or sherry vinegar, or dry sherry
1 teaspoon kosher salt
4 Tablespoons all-purpose flour
4 Tablespoons cornstarch
4 Tablespoons water
1 teaspoon baking powder

For the Sauce:
3 Tablespoons toasted sesame oil
1 teaspoon ginger, minced
1 clove garlic, minced
1 teaspoon chile sauce, or Sambal Oelek, or Sirracha
2 cups low-sodium chicken broth
1/4 cup cornstarch
2 Tablespoons Shaoxing wine, or sherry vinegar,or dry sherry
1/2 cup sugar
2 Tablespoons low-sodium soy sauce
Peanut oil, for deep-frying
Salt, to taste
3 Tablespoons toasted sesame seeds, for garnish
2 to 3 Tablespoons finely chopped scallions, for garnish

Cooked green beans, for serving

Directions:
Wash the chicken under cold running water, pat dry and trim off any excess fat. Cut the chicken into 1-inch cubes and put into a large mixing bowl. Add the marinade ingredients to the bowl and stir to combine. Set aside to marinate while you prepare the sauce.

To make the sauce: In a saucepan, add the sesame oil and set over low heat. Add the ginger and garlic and fry gently until fragrant, about 2 to 3 minutes. Meanwhile, combine the remaining sauce ingredients in a mixing bowl and stir well to dissolve the cornstarch.

Gently pour into the saucepan with the fried ginger and garlic. Stir as you pour because the cornstarch will thicken up pretty quickly. Keep warm over low heat.

In a heavy-bottomed pot or deep-fryer heat enough oil to come halfway up the sides of the pot, to 375 ºF. Fry the chicken, in small batches, until golden and crispy, about 5 to 6 minutes. Remove the chicken using a wire mesh strainer and drain on paper towels. Season with a little salt, to taste.

To serve, arrange the fried chicken on a platter and pour drizzle with the sauce. Sprinkle with a generous amount of toasted sesame seeds and serve over the green beans.

All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

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Piccadilly Pretzel Crusted Tilapia

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Growing up down South, one would encounter Piccadilly Restaurants, at one point in their lives. Piccadilly was first opened in Baton Rouge, Louisiana in 1944. Their  cafeteria style menu  still features a wide range of items with a focus on homestyle meals. As a kid, my family and I would often eat at Piccadilly after Sunday church services and  my favorite meal was the fried fish and green beans with tartar sauce.  Forget fish sticks, it was real fish.  This recipe actually brings back a taste of my childhood, with this pretzel-crusted fish dish. The technique of breading fish in pretzels is derived from a French method called paner à l’anglaise, which refers to coating proteins with breadcrumbs. Once you try this variation with your favorite brand of pretzels, you probably wouldn’t want to have pan fried fish any other way. And the bonus, kids will love the crunchiness of pretzel coated fish.

Serves 2


Ingredients:
1 Tablespoon + 2 teaspoons olive oil
1 lemon, divided
2 cloves garlic
1/2 bunch fresh parsley, divided
3 scallions
10 ounces green beans
10 ounces tilapia
½ cup flour
1½ cups pretzels
2 Tablespoons butter
1 egg
Kosher salt, to taste
Ground black pepper, to taste
3 Tablespoons mayonnaise
½ Tablespoon horseradish
Lemon zest, for garnish
Directions:
Prepare Ingredients.Halve lemon. Mince garlic. Rinse remaining produce. Finely chop parsley leaves, discarding stems. Trim and discard scallion roots and cut on a diagonal into ¼-inch slices. Trim ends of green beans. Rinse tilapia and pat dry with paper towel.

Heat 1 tablespoon olive oil in a large nonstick pan over medium-high heat. When oil is shimmering, add scallions and green beans and sauté, stirring, until bright green and tender, 4 to 5 minutes. Add garlic and ½ of parsley and sauté until fragrant, 1-2 minutes. Stir in juice of ½ lemon. Taste and add salt and pepper as needed. Transfer to a plate and set aside.

Pour flour onto a large plate. Season with kosher salt and pepper as desired. In a large shallow bowl, beat 1 egg. Place the pretzels in a ziploc bag and seal.Using a mallet or rolling pin, crush the pretzels and pour onto a separate large plate. Dredge tilapia in flour, shaking off excess. Dredge in egg, allowing excess to drip off. Dredge in the pretzel crumbs, pressing to adhere.

Wipe pan from green beans clean and add butter and 1 teaspoon olive oil over medium heat. When butter is foamy, add tilapia in a single layer and sear without moving until crust is golden on bottom, 2 to 3 minutes. Flip, add another 1 teaspoon olive oil to pan, and sear until opaque, about 3 minutes more. Remove from pan and set aside.

While tilapia sears, make the horseradish sauce.Stir together mayonnaise, horseradish, juice of remaining ½ lemon, and remaining parsley in a medium bowl. Taste and add salt and pepper as needed.

To serve, place the tilapia on the plate and place the green beans alongside.  Sprinkle a little of the lemon zest over the green beans for a nice garnish.Enjoy with horseradish sauce for dipping.

Cook’s Notes:
Crushing the pretzel as finely as possible will help them adhere to the fish. Your fish is finished cooking when it flakes easily with a fork.