Can I just mention again today about my lime tree? We picked up all the limes last night that had fell. Well.. look how many fell over night:
Today being Monday was extra busy, so I went for making Steak Dijionase. It isn't tough, it is pretty quick, but still gives the gourmet feel.
4 6oz Sirloin steaks
2 TB Dijon Mustard
4 TB diced onions
2 TB Clarified Butter
6 TB Heavy Cream
2 TB Unstalted Butter
Salt and Pepper TT
1/4 cup of white wine to deglaze pan
Pound the tarnation out of the steaks til they are 1/4 inch thin.
dijion mustard and then press half the onion on one side and press the other half of the onion on the other side.
Add the rest of the mustard. Stir in butter 1 TB at a time. Salt and pepper to taste. Serve each steak with sauce poured over them. This recipe is really good with a simple brown rice or potato recipe. I served it with Hawaiian rolls and garlic and buttered asparagus as well.
here is my plate:
My TIP OF THE DAY is more of an answer to a question. "Why do I have to use unsalted butter?" Butter was originally salted to help preserve it. However, with modern refrigeration and distribution, salt is now used mainly because many people like the flavor. The amount of salt in salted butter can vary among brands, from 1/4 teaspoon per stick to 1/2 teaspoon. The reason recipes call for unsalted butter is so you can control the amount of salt in a recipe. This can be important in baking, especially with delicate flavors such as vanilla, citrus, floral or herbs, which are more easily masked by too much salt. Salt also allows for a higher boiling temperature. Most of the time you CAN use salted, but you will need to adjust the salt to taste and be careful with cooking temperatures.