Steak Dianne | Chocolate Pudding | Crab Cakes | Hogan's Peas

Keefer's Steak Dianne Appetizer (makes 4 servings)

INGREDIENTS
QUANTITY
  
     
Amount Unit  
8 2 oz. Medallions of Beef Tenderloin pounded out to 1/2 inch thickness
6 oz. Sliced Wild Mushrooms
1 oz. Shallots (minced)
2 Tbsp. Garlic (minced)
1/2 cup Brandy
1/4 cup Red Wine Vinegar
2 cups Demi glaze
2 Tbsp. Dijon Mustard
1 Tbsp. Fresh Parsley (chopped)
4 Tbsp. Butter
1 Tbsp. Worchestershire
1 Tbsp. Heavy Cream
     

METHOD

Heat pan to 400 degrees, sautee mushrooms, shallots, and garlic in 2 tbsp.butter. Add 2 - 2 ounce medallions, sautee to desired temperature. Remove tenderloin from heat & set aside on a warm plate. Deglaze pan with brandy and vinegar. Add Demi Glace, wisk in mustard, finish with parsley and 1 Tbsp. of butter. Reduce by 1/2 Arrange steak medallions on service plate. Spoon sauce over medallions . Garnish with sprig of watercress or parsley and serve.

 

Keefer's Chocolate Pudding (makes 4 servings)

INGREDIENTS
QUANTITY
  
     
Amount Unit  
3 1/4 oz. Bittersweet Chocolate
1 1/4 cup Scalded Milk
3/4 cup Cream
1/2 cup Sugar
6   egg yolks
1   egg
     

METHOD

Preheat oven to 350 degrees. Melt chocolate. Scald milk and cream. Add sugar to milk. Add chocolate. Heat for a few minutes while stirring. Combine yolks and egg. Add hot milk to eggs slowly, strain. Fill individual buttered ramekins or souffle bowl with pudding. Cover with foil, bake in a warm water bath until set, about 45 minutes.

Note: John Hogan likes to serve this dish with fresh whipped cream.

Nutrition facts per serving: 515 calories, 36 g fat, 20 g saturated fat, 444 mg cholesterol, 42 g carbohydrates, 11 g protein, 83 mg sodium, 2 g fiber

 

Keefer's Crab Cakes (makes 4 servings)

INGREDIENTS
QUANTITY
  
     
Amount Unit  
1 pound Crab Meat, cooked
1/3 cup Mayonnaise
1 Tbsp. Chives, chopped
1/2 Tbsp. Dill, chopped
1/2 Tbsp. Fresh Lemon Juice
1/3 cup Bread Crumbs, divided
    Salt, pepper and hot pepper sauce, such as Tabasco, to taste
    Butter
     

METHOD

In a small bowl combine the crab meat, mayonnaise, chives, dill, lemon juice, half the bread crumbs and seasonings. Mix well. Shape into four patties and roll in remaining bread crumbs. Melt a thin coating of butter in a saute pan. Cook the patties until golden brown; 2 to 3 minutes on each side.

 

Hogan’s Peas

INGREDIENTS
QUANTITY
  
     
Amount Unit  
1 pound Baby Peas
4 ounces Bacon Lardon
24   Pearl Onions
1/2 head Boston lettuce
1/2 quart Leek Cream (see below)
     

METHOD

Blanch peas in salted water. Sautee bacon lardon until brown. Cook onions in salt water until cooked through. Julienne Boston lettuce. Mix all ingredients with a ladle of hot leek cream.

 

Leek Cream for Hogan's Peas

INGREDIENTS
QUANTITY
  
     
Amount Unit  
1   Small Bunch of Leeks (split, rinsed and chopped; discard all but white part)
1   Small Spanish Onion (chopped)
1/2 cup Parsley (rinsed and chopped)
1 ounce Butter
1 cup Chicken Stock
2 cups Heavy Cream
    Salt, pepper, Tabasco and nutmeg to taste
     

METHOD

Melt butter in a 6-quart saucepan over low heat. Add leeks, onion and parsley and cook slowly until soft (approximately 10 minutes). Add chicken stock and heavy cream, simmer for 20 minutes. Season with nutmeg, salt and pepper. Use large blender until smooth. Store in 6 quart Cambro for up to 1 week in sauce cooler.