Welcome to Wesley's kitchen....
and good food and you're here! You've just accidently stumbled into my kitchen where I'll share with you
a couple of my favorite recipes.
Steak au Poivre (Pepper Steak)
You'll probably have to go to a gourmet shop the get some 'green peppercorns' and to your liquor
store (or cabinet) for a good Courvoisier but the other ingredients you can get at your local grocer.
You'll need the following...
A couple (or more) nice filet mignon steaks about 1 1/2 to 2 inches thick.
Whipping cream
Green Pepper corns
Black Pepper corns
Butter and olive oil
..about 1 oz. Courvoisier Cognac.
Salt, garlic powder to taste...
Maybe not necessary, but I like to put on a little meat tenderizer on my steaks about 15-20 minutes before
hand. While they're 'tenderizing', crush about a heaping tablespoonful of black pepper corns on a chopping
board using the flat blade of a large kitchen knife or maybe even with a hammer between several layers of paper
towels. When steaks are ready to
go into the skillet cover both sides with as much of this crushed black pepper as you can and press it in firmly on
both sides of each steak. Throw the rest in the skillet.
In a large skillet cook your steaks to your liking, rare, med., etc., in olive oil and butter and then remove them
to the side. Whisk the droppings in the skillet and lower heat. Pour in about half of a half pint of pure whipping
cream and whisk some more. Add a few dozen green pepper corns (*and some of the liquid the usually come with)
and bring to a simmer. Add about 1/2 oz.
of Courvousier and let simmer very low for just a minute or so whisking continuously.
Drench steaks in this sauce. Serve with an asparagus
salad, fresh green beans( don't over cook 'em, please) , and a good Cabernet Savignon and let your mouth have a party.
* If you can only get the dry green pepper corns you must soak them in water (or white wine)
for about a half hour before using.
...and if you'd like to have a fantastic appetizer to go with the above, try my BBQ shrimp....They're also fantastic
as a main course but at least double the amount of shrimp.
Bar-B-Que Shrimp
...don't let the name throw you. It ain't BBQ at all.
A couple of lbs. of the largest fresh shrimp 'JUMBO' you can find (heads and all) and
about 3 sticks of butter and
a little olive oil .
And lots of black pepper, cayenne pepper and a little salt and garlic powder.
That's all ya need.
A couple (or more) nice filet mignon steaks about 1 1/2 to 2 inches thick.
Whipping cream
Green Pepper corns
Black Pepper corns
Butter and olive oil
..about 1 oz. Courvoisier Cognac.
Salt, garlic powder to taste...
...and if you'd like to have a fantastic appetizer to go with the above, try my BBQ shrimp....They're also fantastic
as a main course but at least double the amount of shrimp.
Bar-B-Que Shrimp
...don't let the name throw you. It ain't BBQ at all.
A couple of lbs. of the largest fresh shrimp 'JUMBO' you can find (heads and all) and
about 3 sticks of butter and a little olive oil .
And lots of black pepper, cayenne pepper and a little salt and garlic powder.
That's all ya need.
Melt down butter in a large skillet along with a little olive oil. Add 'lots' of cayenne (minimum of 1 teaspoonful), coarse
ground black pepper (heaping this time) and about a teaspoonful of salt and garlic powder each.
When butter is melted just throw in the shrimp, heads and all, and cook for about 3 to 5 minutes, turning constantly,
or just until the
shells have all turned a nice orange/pink color. Don't overcook since it makes 'em tough to peel. Dump it all into
a big serving bowl and rush to the table or serve in individual bowls making sure to add lots of the butter sauce
to each serving. Serve with fresh 'french bread' or whatever you can get locally of that type bread for dippin' into the sauce.
A good white wine with this appetizer will keep the mouth fresh between every bite. I like a good Vouvray personally.
Now get your lady, put on some good music, and learn to live like a good cajun... "laisse le bon temps rouler".
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Links to other recipe sites that I've found on the web.
TuBears has 50,000 recipes on line with all sorts of other great stuff. This is a serious area.
Al's Watercolors. Al is an old high school buddy and his wife is an excellent cajun cook. Check out some of her recipes. Tell 'em I sent you.
Angelika Mittelmann has a great page of international recipes and a trip to her page is well worth the visit to her kitchen in Austria. Tell her I sent you.
Tom Walls ain't a true cajun but he has some great cajun recipes as well as other ethnic foods. Tell him I sent you. Check 'em out.
If you have some good cajun recipes send me an email with your site and I'll post it. Thanks.
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