À la Sandy

Today, I’m posting a recipe from actor/singer/musician, Christian Kane.  I’ve known Chris for several years now and I can tell you that he’s a passionate artist and cook.

The first time I met Chris, he arrived at my son’s Cinco de Mayo party with a homemade dessert in hand. The girls just loved that and before I knew it, one of MY girlfriends began flirting with him – I had to gently reprimand her, with a punch to the arm – Oy….cougars!!!

A few weeks ago, we hosted “Taco and Perudo night,” here at the house and my son and several friends came, including Chris.  I was telling him about my new blog and he started telling me about his recipe for “Rattlesnake Steak with Rattlesnake Chips” – one of his favorites!  He described it in detail and it sounded so good, I wanted to make it right then.  I asked him for permission to post it on my blog and he graciously said – “absolutely”!

I made the steaks and chips for dinner last weekend and they were unbelievably delicious.  The chips were so good, my husband asked me to make more!

I don’t know if any of you remember my previous writings, but my husband doesn’t like blue cheese at all so I stuffed his filet with only the bacon and onions.  Mine, however, was stuffed with as much Roquefort as I could fit in – It was divine – and the “Rattlesnake Chips” are soooooo good – “bet you can’t eat just one.”

I improvised a bit here, but if you want to see Christian’s recipe in Country Weekly, here’s the link:

http://www.countryweekly.com/steak/cooking/86

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Thanks, Chris!

Rattlesnake Steak for 2

2 beef tenderloin filets (filet mignon) (Chris uses large filets – I used petite filet mignons)
3-4 ounces blue cheese or Roquefort, crumbled
4 scallions (green onions) sliced
2 jalapeño peppers, chopped
5-6 slices bacon, fried and crumbled
garlic salt
1 tbsp. soy sauce
2 tbsp. balsamic vinegar
2 tbsp. Worcestershire sauce

Olive oil for searing the meat

Preheat oven to 400 degrees

Cut a deep pocket, lengthwise, on the side of each filet mignon, careful not to cut through the filet.   Stuff equal amounts of the Roquefort cheese, onion slices, jalapeño and bacon inside each filet.  Season with Kosher salt, garlic salt and freshly ground black pepper.  Heat a heavy, oven-proof skillet over high heat.  When the pan is very hot, add the olive oil and swirl around to coat the pan.  Place the filets in and sear each side for about 2 minutes.  When each side is seared, place the skillet in the preheated oven and cook for approximately 6-8 minutes – depending how rare you prefer the meat.

Remove from the oven and let the filets rest for 3-4 minutes – at this point, some of the cheese may have melted out of the “pockets,” if you want more, now’s the time to stuff a little back in.  It will melt from the heat, but not entirely. Add soy sauce, vinegar and Worcestershire to the hot pan and render until thick. Remove from heat. Chop some additional green  onions for garnishing.

Place filets on a plate, add the bites to the side. Drizzle reduction sauce over the steaks, and sprinkle green onions and a hint of blue cheese crumbles over the plate

Rattlesnake Chips

2 Russet Potatoes, sliced “paper-thin” on a “bias” – preferably with the thinnest setting of a mandolin
2 jalapeño peppers, thinly sliced
Salt
Canola oil for frying

Set the temperature of the Deep Fryer to 375 degrees.

Slice the potatoes and jalapeño peppers.  Place a slice of potato on a clean working surface and put a slice of jalapeño on it.  Place the second slice on top and press the edges.  The starch from the thinly sliced potato will create a stickiness that will bind them.  Assemble several at a time.  When the oil reaches 375 degrees, drop 3-4 of the “chips” in at once – don’t overcrowd.  Fry the chips, turning occasionally for about 2-3 minutes – or until golden brown.  Remove them and drain on paper towels.  Season to taste with salt.   Cheers!