New York Strip Bites with Prosciutto & Blue Cheese Crumble

Lights. Camera. ACTION!

This Superbowl Fiesta is ready to Rock ‘n Roll, as I share 3 of my favorite big game recipes.

Appetizer 1. Beef wellington-inspired, seared steak bites with gorgeous cuts of Omaha Steaks New York Strip, sautéed portobello pâté, torn prosciutto, blue cheese crumble & Founders Brewing Co. Stout balsamic reduction, all loaded into toasted mini phyllo dough cups. One word summary = Amazing!

This recipe is incredibly simplistic in preparation & execution, but absolutely dynamite & complex in terms of flavors & texture contrast.  As lengthy as the recipe appears… it’s just this easy:

1. Prep the veggies, crumble the blue cheese, tear prosciutto, & cube the steak, as advised.
2. Prepare the balsamic stout reduction & set aside to cool.
3. Saute the onion, garlic & mushroom with sherry wine until all liquid evaporated.
4. Meanwhile, in heavy-bottom pan season the steak cubes & sear over high heat for 3-5 minutes, then toss in with mushroom mixture.
5. Load the phyllo dough cups with the steak-mushroom mix & bake for 5 minutes, max.
6. Remove from oven, top with crumbled blue cheese, spring onion & a glazing of balsamic reduction!

Appetizer 2. Caprese Skewers with Stout Balsamic Reduction. Simple, but fantastic party app with sweet cherry tomatoes, fresh mozzarella & basil, & all drizzled with a balsamic reduction made with Founders Brewing Co – Tap Room craft beer!

Appetizer 3: If the kitchen goes up in smoke & all to Hell in a handbag – Pretzels & Brews are your next best alternative! But, be warned – Those arriving to my party with garbage domestic beers are NOT allowed! Buy local. Drink Grand Rapids craft beer! I’ll share 3 of my Favorites brews!

TUNE into A Bachelor & His Grill on NBC WOOD TV8‘s eightWest, with Rachael Ruiz & Terri DeBoer, this Friday for a bit of fun & slice of homemade culinary debauchery.

Stay hungry. Keep warm. Party on! -David

 

 

New York Strip Bites with Prosciutto and Blue Cheese Crumble

New York Strip Bites with Prosciutto and Blue Cheese Crumble

 

New York Strip Bites with Prosciutto & Blue Cheese Crumble

Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Servings: 24 -32 cups
Author: A Bachelor & His Grill

Ingredients

  • A Bachelor & His Grill's New York Strip Bites (see recipe below)
  • A Bachelor & His Grill's Mushroom and Onion Sherry Sauté (see recipe below)
  • A Bachelor & His Grill's "Balsamic Stout Reduction" (see recipe below)
  • 24-32 phyllo dough cups
  • Proscuitto torn
  • Aged blue cheese crumble
  • Fresh green onion thinly sliced

Instructions

  • Pre-heat oven to 350○F.
  • Prepare A Bachelor & His Grill's Mushroom and ONion Sherry Sauté," "New York Strip Bites," "Balsamic Stout Reduction," per recipes below.
  • Add 1 tablespoon steak-mushroom mixture into phyllo dough cups, filling 24-32 cups.
  • Over lined baking sheet, place filled cups & roast in oven for 5 minutes, max.
  • Remove & allow to cool for 5-10 minutes.
  • Crumble blue cheese, add torn slices of prosciutto, & drizzle balsamic reduction.

 

Mushroom and Onion Sherry Sauté

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Author: A Bachelor & His Grill

Ingredients

  • 2 tablespoons olive oil
  • 3/4 cup shallot petite diced
  • 4-6 cloves garlic minced
  • 3 cups portobello mushroom petite diced
  • 1/4 cup water
  • 1/2 cup sherry wine avoid "cooking sherry"
  • 1 teaspoon butter
  • salt and pepper to taste

Instructions

  • In heavy bottom pan over medium heat, bring olive oil to gentle simmer.
  • Toss in shallots & garlic, then cover & sauté 2-3 minutes or until fragrant.
  • Turn down heat to low-medium, add water & mushroom, stirring intermittently, cover & cook for 10-15 additional minutes, or until all liquid absorbed.
  • Remove cover, turn heat back up to medium-high & add sherry, stirring until all liquid absorbed.
  • Remove from heat, fold in butter, season to taste & set aside.

 

 

New York Strip Bites

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 14 -16oz steak bites
Author: A Bachelor & His Grill

Ingredients

  • 16 oz Omaha Steaks New York Strip Steak 1/4-inch cubes
  • 2 teaspoons extra virgin olive oil plus additional for basting
  • 2-4 cloves garlic minced
  • 1 tablespoon ground thyme leaves
  • Kosher salt and fresh ground peppercorn to taste

Instructions

  • In small bowl combine cubed steak, olive oil & herbs/seasonings.
  • Rub liberal amount of mixture over all portions of the steaks, cover in re-sealable container & refrigerate for 1hour, up to 4hours.
  • Remove from steak from refrigerator & rest at room temperature for 5 minutes, max.
  • Meanwhile, over high heat in a medium sautee pan, warm olive oil
  • Carefully pour steak cubes into pan & uncovered, sear meat 4-6 minutes, stirrnig intermittently.
  • Remove pan from heat & immediately stir steak into sauteed mushroom-onion.

 

Balsamic Stout Reduction

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Servings: 1 cup
Author: A Bachelor & His Grill

Ingredients

  • 12 ounces balsamic vinegar
  • 6 oz Founder's Brewery Imperial Stout Beer plus 1 additional bottle stout beer
  • 1 cup brown sugar

Instructions

  • Bring the balsamic vinegar, stout, & sugar to a low simmer in a heavy-bottom saucepan over medium-high heat.
  • Stir occasionally for 20-25 minutes, or until the mixture is reduced to 1 cup & syrup-like in consistency. Set aside & allow to cool, until needed.

 

Cheers to a super segment - Rachael, David and Terri on set @ NBC's EightWest

Cheers to a super segment – Rachael, David and Terri on set @ NBC’s EightWest

 

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Written by Live Fire Republic
David Olson is a nationally-recognized American Culinary Federation Chef, television personality and international social media influencer, award-winning recipe developer, live fire grill master, global adventurer-extraordinaire, and the creator behind, "Live Fire Republic." David has an organic and attentive audience of more than two million households weekly via countless television and event appearances, his blog, and various print, radio and social media channels. Meanwhile his recipes and creative content continue to be shared across the web and in print publications from sea to shining sea. For all media inquiries, please email PR agency, The Lisa Ekus Group; Boston, MA - Jaimee Constantine, 413.247.9325 or jaimee@lisaekus.com.