Sunday Dish: Steak and Chocolate

Sundays are always the time of week, where it’s more of a day for resting and enjoying fellowship with loved ones and friends.  This week, my boyfriend came over to the apartment and took the helms of the kitchen to cook some steaks, while I threw some fries on a baking sheet with garlic, rosemary, and olive oil.  For dessert, I made some brownies (using a recipe from “The Joy of Cooking“). These brownies were complimented by some vanilla ice cream, chocolate sauce, and a special sauce using Great Lakes Brewing Company’s (Ohio) Edmund Fitzgerald Porter. Now, before you talk about how porter is more of a winter beer, the chocolate hints definitely brought out the flavor of the brownies. This is one of my favorite Great Lakes beers, because it can be used in marinades, as well as a compliment to desserts.

Steak with Pan Sauce

2 Ribeye steaks, seasoned with salt and freshly cracked pepper

In a pan over medium heat, cook the steaks until medium.  Remove the steaks from heat.  Keep the juices in the pan, add 1/4 c. of half and half, 1 1/2 oz. of Makers Mark Whiskey, and some freshly cracked pepper.  Heat this mixture up and serve over steaks.

With the steaks, I served pommes frites.  Basically, I cheated and bought some already prepared with the garlic, olive oil, and rosemary.  However, you can make your own by buying red potatoes and slicing them up into wedges.  Toss the wedges with olive oil, minced garlic, and rosemary sprigs.  Bake at 425 degrees for 25 minutes.

Brownies Cockaigne (Adapted from “The Joy of Cooking“)

1 stick unsalted butter

4 oz. unsweetened chocolate

In a saucepan over low heat, melt the butter and chocolate.  Cool completely before using.

4 large eggs

1/4 tsp. salt

In a mixer, beat the eggs and salt until light and foamy.

2 c. sugar

1 tsp. pure vanilla extract

Add sugar and vanilla to the egg mixture.  Beat until mixture thickens significantly, then add cooled chocolate mixture.  Beat until thoroughly mixed.

Remove bowl from mixer.  Now add 1 c. of flour to the mixture, stir with wooden spoon until combined.   Add the mixture to a 13 x 9 pan lined with foil.  Make sure the foil is greased so the brownies are easy to remove.  Bake in a 350 degree oven for 20 minutes.

Edmund Fitzgerald Glaze

1 tsp. Milk

1/2 c. Powdered Sugar (10 X)

2 tsp. Great Lakes Brewing Company’s Edmund Fitzgerald Porter

In a small bowl, whisk all three ingredients together until a thick glaze is created.  Spoon glaze over warm brownies and vanilla ice cream for a brownie sundae.

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