Cleveland Cooks: Butter Scotch Carrots, Truffle Macaroni & Chees - Cleveland 19 News Cleveland, OH

Cleveland Cooks: Butter Scotch Carrots, Truffle Macaroni & Cheese, Pepper Steak

Jen Picciano goes into some of Cleveland's best restaurants to bring you great recipes. (Source: WOIO) Jen Picciano goes into some of Cleveland's best restaurants to bring you great recipes. (Source: WOIO)
Butter Scotch Carrots

Ingredients:

Baby Carrots- Blanched

4 Oz whole butter

4 Oz Brown Sugar

4 Oz Scotch Whiskey

Salt & Pepper to taste!!!

Method: Slowly melt butter in small saucepan and add brown sugar and scotch.

Being careful because the scotch can be flammable. Mix together to create

butterscotch sauce, add carrots and simmer for 3-4 min. Add salt and pepper to

taste!!

Truffle Macaroni and Cheese

Ingredients:

8 Oz Shell Pasta

16 Oz Heavy whipping cream

6 Oz Mozzarella Cheese

4 Oz Cheddar Cheese

6 Oz Provolone Cheese

4 Oz Gryer Cheese

2 Oz Sweet Pea's

2 Oz Chopped thin and sliced Prosciutto Ham (or any type of ham)

1 Oz Truffle Oil

1 TBL Spoon shallots

1 TBL Spoon chopped garlic

2 TBL Spoon Olive Oil

¼ Cup Panko Breadcrumbs

Salt & Pepper to taste!!!

Method: Cook off the shell pasta, al- dente and set aside. In a sauce pot, add olive

oil, shallots and garlic, cook until translucent. Add heavy whipping cream. Have

half of the mozzarella, cheddar, and provolone cheese, and all of the gryer cheese

set aside. The remaining mozzarella, provolone and cheddar cheese then get

added with pea's and prosciutto, then add your truffle oil and pasta seasoning,

along with your salt and pepper. Bring to boil until cheese melts. Place in baking

dish and top off with the rest of your mozzarella provolone, cheddar cheese and

panko breadcrumbs. Bake at 375 degrees for 10-15 min, or until golden brown on

top.

Pepper Steak

Ingredients:

1 pc 12 Oz New York Strip Steak

2 Oz cracked black pepper

1 Shallot finely diced

1 Cup Demi Glaze or (Brown sauce)

2 TBL Spoon whole butter

1 Oz Olive Oil

1 Oz Cognac

Salt & Pepper to taste!!!

Method: In a medium sauté pan, heat on medium high to high, season strip steak

with salt & pepper. Roll steak in cracked black pepper, sear off on both sides. Place

in oven, 350 degree's cook until internal temperature reaches 125 degree's,

(medium rare). Then place back on stove-top over medium heat and add shallots

and cognac, also being careful of the cognac flaming. Then add demi- glaze and

finish with whole butter.

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