Cherry Bacon Steak Sauce with Mushrooms for Grilled Steak, Chicken or Pork
Garlic Mashed Red Potatoes
with Roasted Corn on the Cob with melted Kerry Gold butter
I had some cherries and mushrooms in the veggie drawer that had to be used as well as some thick cut bacon. What doesn’t go well with bacon… I also had two beautiful 1” Prime New York Steaks to grill on a Friday night. A bag of small Red Potatoes, some mid-season corn on the cob plus a bottle of Coppola Vineyards 2017 Claret. Dinner for two with my wonderful wife, Lynn.
I’m not going to provide directions on how to cook/grill a meat. Everyone’s preference for doneness is different. We prefer medium rare to rare.
This recipe serves 2 (with some leftovers)
Cherry Bacon Steak Sauce with Mushrooms
10-15 Ripe cherries of any kind chopped. (I like sweet dark red Michigan Cherries)
1c Chopped Portabello mushrooms
6 slices of thick cut bacon cut into narrow slices across. Called lardons.
1 heaping Tsp ground coriander
1 TBL Worcestershire sauce
2 Tsp Corn starch
1-12oz can of beef consume
NOTE: No additional salt or pepper is needed because the Bacon Provides...The Bacon Provides.
Directions: Pan fry the bacon lardons until they are crisp. Remove from pan and drain on paper towel. Reserve 3 TBL of bacon grease and heat to near smoking Saute cherries and mushrooms until they begin to crisp. Add the coriander and stir. Add Worcestershire and stir. Saute until all moisture is absorbed. Dust with corn starch and stir to coat. Saute to cook the corn starch for a few minutes to get rid of the raw taste. Add the consume starting with 1/2 the can. Stir rapidly and add more to create the consistency of a sauce or light gravy. Don't use all the consume if the right consistency is reached.
Take off the heat, add bacon, toss to mix and set aside. This is not a make ahead item It should be served within 10 minutes. It takes about 15 minutes to make, so I like to let the meat rest while I prepare the sauce.
Garlic Mashed Red Potatoes
3c of small red potatoes diced.
1c whole peeled garlic cloves in a large dice. About ½" pieces.
6c of salted water, brought to boil. ¼ c sea salt of any kind
1c whole milk – This needs the fat
3TBLs of Kerry Gold Butter (I like Irish butter)
1/2c of chive/green onion top for garnish
Place the potatoes and garlic, with salt, into the water and bring it to a rolling boil. The extra salt is to reduce some of the garlic heat as well as flavor the spuds. Boil for 8-10 minutes or until the garlic is soft when pierced with a knife. Drain and immediately put the potatoes/garlic back in the pot off the heat. This is to remove any surface moisture. Start by adding 1/2c of milk and mash. Add more milk to cream the potato mixture up to the full 1c. Add the butter and blend it in. The finished product should have nice and creamy spuds with the bits of garlic. You want to not only taste the garlic, but to have the texture of a slight crunch.
Roasted Corn on the Cob with melted Kerry Gold butter
3-4 ears of corn, soaked in water for at least 1 hour
melted butter to taste
Leave the husk on the corn and roast/steam on the grill until tender. Peel back the husk and place corn on the grill to add some char. Remove and immediately brush with the melted butter
To Serve
I prefer to down sauce. That is to place the sauce under the meat. Lay a decent smudge of Cherry sauce on the plate so that the steak lays atop, but not covering the sauce. Let it peek around the edges. Place a large dollop of potatoes on the plate and one or two ears of corn. We’ll occasionally grill some onion as a side, but this sauce is the flavor of the plate. Some sliced green onion sprinkled fatop the spuds inishes them and adds a fresh taste.
Bon Appetit
