INGREDIENTS:Worcestershire Sauce:
2 Tbsp. olive oil
6 oz. coarsely chopped onion
4 oz. coarsely chopped fresh horseradish
4 oz. coarsely chopped whole lemon
2 oz. coarsely chopped anchovies
2 oz. coarsely chopped garlic
1 oz. coarsely chopped jalapeño
1 cup molasses
1 cup distilled white vinegar
½ cup dark corn syrup
½ cup water
3 Tbsp. whole cloves
as needed, salt
as needed, cracked black pepper
Prime Beef and Gulf Shrimp Brochettes:
9 lbs. beef loin, strip loin steak, special (1179B), fat trimmed, cut into 1-oz. pieces
144 Gulf shrimp, 16/20 count, peeled and deveined
48 green bell pepper pieces, 1 inch x 1 inch
48 red bell pepper pieces, 1inch x 1 inch
48 yellow bell pepper pieces, 1 inch x 1 inch
48 red onion pieces, 1 inch x 1 inch
48 cremini or button mushroom caps
48 cherry tomatoes
Pontalba Potatoes:
as needed, vegetable oil for frying
4 lbs. diced potatoes
4 oz. butter
1 lb., 6 oz. julienne onions
2 oz. chopped garlic
1 lb. sliced mixed wild mushrooms (shiitake, oyster, cremini and portobello)
1 lb., 12 oz. diced tasso or andouille sausage
8 oz. sliced green onions
as needed, Creole seasoning
Bearnaise Sauce:
1 cup red wine vinegar
2 oz. chopped fresh tarragon
1 Tbsp. chopped shallot
as needed, cracked black pepper
1 lb. butter
5 egg yolks
¼ cup water
as needed, salt
as needed, vegetable oil
as needed, Creole seasoning
as needed, chopped parsley DIRECTIONS:For Worcestershire sauce: In large saucepan, heat oil over medium heat, saute onion, horseradish, lemon, anchovies, garlic and jalapenos 10 minutes or until onion is golden. Add remaining ingredients; stir well. Bring to a boil, reduce heat and simmer 30 minutes. Strain; season to taste with salt and pepper. Cover and refrigerate. Yields 2 ½ cups.
For brochettes: Alternately thread 3 pieces beef; 3 shrimp; and 1 each green red and yellow pepper; onion; mushroom and cherry tomato onto each of 48 bamboo skewers (soaked in water 10 minutes to prevent charring). Cover and refrigerate until service. Yields 48 brochettes.
For Pontalba potatoes: In deep skillet or rondo, heat ½ inch oil until hot. Fry potatoes 7-10 minutes or until golden brown. Drain on paper towels. Pour off remaining oil. In same pan, saute onions in butter over medium heat 10 minutes, or until caramelized. Add garlic, mushrooms and tasso; saute 5 minutes. Stir in fried potatoes and green onions. Season to taste with Creole seasoning; keep warm until service. Yields about 12 cups.
To make Bearnaise sauce: In non-reactive saucepan, combine vinegar, tarragon, shallot and 1 tsp. pepper. Bring to a boil. Reduce heat and simmer until vinegar is evaporated. Cool to room temperature. In saucepan, melt butter over low heat. Skim off foam. Ladle clear butter away from milk solids, which settle to bottom; keep clarified butter warm. In double boiler or metal bowl placed over saucepan of boiling water, combine egg yolks, water and ½ tsp. salt. Cook, whisking constantly, until light, frothy and tripled in volume. Remove from heat; gradually add clarified butter in a slow, steady stream, whisking constantly until thick and creamy. Fold in vinegar mixture. Season to taste with additional salt and pepper. Keep warm in bain marie until service. Yields about 3 cups.
For each serving to order: Brush brochettes with oil as needed; evenly sprinkle all sides with Creole seasoning, covering well. Grill brochettes on preheated grill until beef is medium rare to medium, and shrimp are cooked through. Spoon ½ cup Pontalba potatoes onto serving plates; lean 2 brochettes against potatoes. Drizzle 2 tsp. Worcestershire sauce around perimeter of plate. Spoon 1 oz. Bearnaise sauce over brochettes. Garnish with parsley. SERVINGS:24 servings From:Dickie Brennan’s Steakhouse, New Orleans PHOTO CREDIT:Photo Credit: CATTLEMEN’S BEEF BOARD AND NATIONAL CATTL
