Saturday, March 17, 2012

New York Strip Steak with Kentucky Sour Mash Bourbon Pepper Glace Viande










A nice Kentucky Derby Day steak!  Delicious!

     I posted a Kentucky Bourbon Steak recipe a few months ago in this blog.  That steak looked really nice on a plate and the clear glace viande brown sauce with sweet vidalia onion had a nice appealing sheen.  The higher you go in the Michelin Star rating system, the more reduction sauces you will find on menus.  Glace viande is a translucent brown meat glaze that really looks nice on a plate and it has a very rich flavor.
     Kentucky sour mash bourbon whiskey cocktails are a classic with a dinner at a steakhouse restaurant.  Good bourbon goes nicely with beef!  Many people do prefer good Kentucky or Tennessee bourbon whisky over Irish or Scottish whiskey.  There is a major difference in flavor.  Bourbon has a richer whiskey flavor and no Irish moss is used to clarify the brew.
     Some people rave about the flavor of certain brands of imported Scotch and Irish whiskey.  Many times, after tasting Irish and Scotch whisky, I noticed that the flavor that those people rave about is actually Irish moss.  Irish moss tastes like peat moss!  Irish moss has a natural harsh whiskey like flavor, that I really do not care for.  I've never really sat down and tasted peat moss, but planting trees on a windy day is a sure way to get an unwanted mouthful of wind blown peat.  I have tasted Irish moss.  Irish moss is used to clarify the brew.  Bourbon is usually filtered, so there is no need for Irish moss.
     Peppers and bourbon go well together.  A mixture of red bell pepper and jalapeno was used to make the Kentucky sour mash bourbon glace viande.  This created a nice balance of mildly spicy chile pepper and sweet pepper.  This sauce is genuinely great with steak!

     Glace Viande Recipe:
     Place 4 pounds of veal bones, lamb bones, beef bones, pork bones and meat scraps into a roasting pan.
     Add 5 ounces of tomato paste.
     Add 8 to 10 ounces of rustic un-peeled mirepoix of carrot, celery and onion.
     Stir the mixture together.
     Roast the mixture in a 350 degree oven, till the bones and vegetables caramelize to a deep brown color.  (Stir the ingredients occasionally.)
     Place the roasted bones and mirepoix into a stock pot.
     Deglaze the roast pan with water and add the jus to the stock pot.
     Cover the bones with water and bring to a boil over high heat.
     Turn the temperature to medium low heat and simmer for 4 hours.
     Add water occasionally to cover the bones.
     Strain the stock through a fine sieve.
     Discard the bones and vegetables.
     Skim off the grease.
     Reduce the meat stock by a little more than half.
     This is a very rich unseasoned stock that can be frozen in portions for later use.
     The glace should be able to thinly coat and glaze the back of a spoon.
     When the glace viande is used in recipes, it will be reduced to a slightly thicker glaze to order.

     Kentucky Sour Mash Bourbon Pepper Glace Viande:
     Heat a saute pan over medium heat.
     Add 3 pats of unsalted butter.
     Add 1 minced garlic clove.
     Saute till the garlic starts to turn a golden color.
     Add 1/2 tablespoon of minced onion.
     Add 1 finely diced seeded jalapeno pepper.
     Add 3 tablespoons of finely diced red bell pepper.
     Saute till the vegetables become tender, but not browned.
     Add 1/2 cup of Kentucky sour mash bourbon whiskey.
     Add 1 small pinch of ground sage.
     Add sea salt and black pepper.
     Add 1 tiny pinch of cayenne pepper.
     Add 1 tiny pinch of paprika.
     Reduce the bourbon, till it is nearly a glaze.
     Add 1/2 cup of glace viande.
     Simmer and reduce, till a thin meat glaze sauce is formed.  The sauce should be able to glaze the back of a spoon.
     Set the sauce aside and keep it warm over very low heat.  Add more glace viande, if the sauce gets too thick.  Do not add water to thin this glace or it will look runny!

     New York Strip Steak with Kentucky Sour Mash Bourbon Pepper Glace Viande:
     Heat a char grill or cast iron grill to medium/medium high heat.
     Brush a 10 to 14 ounce New York Strip Steak with a small amount of vegetable oil.
     Season the steak with sea salt and black pepper.
     Grill and mark the steak with a cross check pattern, so the steak looks nice.
     Grill the steak to your desired temperature.
     Set the steak on a cutting board to rest for about 1 minute.

     Presentation:
     Place the char grilled NY strip steak on a plate.
     Place vegetables and a potato of your choice on the plate.  I chose simple vegetables that would not compete with the flavor of the entree.  Boiled buttered purple potato and carrots seasoned with white pepper and sea salt.  A baked tomato that was seasoned with olive oil, bread crumbs oregano, black pepper and sea salt was also placed on the plate.
     Always sauce a plate last!  Traditional French cooking rules state that a sauce should not be poured over an item that was cooked with a dry cooking method like sauteed, char grilled or broiled food.  It is okay to cascade the sauce along the edge of the item being sauced.  Some recipes are designed for the sauce to smother the item being sauce.
     Spoon and cascade the Kentucky Sour Mash Bourbon Pepper Glace Viande over the front edge of the steak and onto the plate.
     Place an Italian parsley sprig by the red baked tomato for a contrast in color.

     Beyond the normal taste bud zone!  This sauce tastes like the best pepper steak entree sauce that you never had!  Very mildly spicy and full of pepper flavor with the good Kentucky bourbon adding depth and accents of flavor is a good description of this sauce.  This sauce is great with a good steak!  Yum!  ...  Shawna   

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