Well last night the WILD CARD was Tequila!
The Sauce:
I made a Tequila Blue Cheese with Shitake mushrooms in a red wine reduction sauce. (That's a mouthful LOL)
Added to the sauce was crushed peppercorns shallots fresh garlic and ginger. Just a hint of paprika and chili powder.
I used Kraft Blue cheese dressing for the sauce.
I needed something to thicken my sauce and it worked.
Also added incredible contrast to the wine and ginger.
And about an ounce of tequila.
The Rice:
Brown Rice cooked in Chicken broth with a hint of chili powder.
The Broccoli:
I seared it in the pan with ginger and olive oil. Then sprinkled with salt.
Tequila Steak:
Sirloin Baseball cut, rubbed with coarse sea salt cracked pepper and garlic powder.
Brought to room temp (very important).
Then seared in garlic oil.
Once the steak was done on the first side, I flipped it over and began searing it on the other.
A few minutes before I would normally take it off, I dowsed it with Tequila and flambe it for a couple minutes creating a very flavorful sauce.
I mopped it all up using both sides of the steak and then set it on the cutting board to allow it to rest.
As you can see I plated it up and garnished it with ginger and chives.
A few things I noticed while preparing and eating this meal.
Fried ginger takes on a similar flavor to rosemary.
Blue cheese goes very well with steak and searing the broccoli really enhances it's flavor.
I'm not a big Veggie fan, but when I do eat veggies.
I prefer them either seared in a pan, roasted in the oven or cooked on the BBQ.
Also Tequila makes a great "Rue" (Sauce) how do you spell it?
All in all it was a great night. My 13 year old son helped and created his own plating. He doesn't care for mushrooms or blue cheese. His is the first pic.