The Gibson

This past Wednesday I went to the Gibson with some friends from DC.  IN case you haven’t heard of it, the Gibson is the much-raved-about “speakeasy” style bar that’s cleverly hidden behind a nondescript door in the middle of U Street Northwest.  It has no windows open to the street; in fact, many people walk without ever knowing that a temple of cocktails lies within.

Lobster Stir Fry / Szechuan Green Beans / Curry-Chili Beef Tenderloin

MMmmm Yummy.

(Recipes forthcoming)

Chinese-Style Pork Ribs

Ingredients:

2.5 lbs bone-in Pork Ribs
1 medium onion, loosely chopped
1 c white wine
1/4 c soy sauce
2 tbsp brown sugar
2 tbsp 5-spice powder
Chinese balsamic vinegar, to taste.
water
1 beef bouillon cube

Directions:

Heat up a skillet over high heat.  Generously salt all sides.  Brown all sides of the ribs with a little oil, if necessary.  Place finished ribs into rice cooker.  Reduce heat on the skillet to medium.  Add the chopped onions to the skillet.  Saute the onions so until the are translucent and slightly darkened, about 5 minutes.  Add the onions to the rice cooker.  Add the rest of the ingredients to the rice cooker and stir to combine.  Add just enough water so that the ribs are not quite covered.  Leave the rice cooker on high until it shuts itself off – this will take at least 2 hours, but then the ribs will be perfectly cooked with an amazing glaze.  Leave the ribs covered for the first 45 minutes, then uncover so that the glaze thickens.  Make sure to flip the ribs several times during cooking.

Steak Au Poivre

Steak Au Poivre

Adapted from www.foodnetwork.com, Alton Brown.

Steak Au Poivre
ingredients:

4 beef tenderloin steaks, 1.5 inches thick, room temperature
2 tbsp whole peppercorns
1/3 cup cognac/brandy/dark beer
1 cup half-and-half
2 tbsp butter
1 tsp olive oil
salt, to taste

Directions:

Crack the peppercorns with a mortar and pestle/ mallet and pie pan/ brute strength.  Pour decimated (not a technical term) pepper into flat plate.  Salt both sides of the steaks liberally.  “dip” the tops (and botooms, depending on your perspective) of each steak into the pepper.  Put a stainless steel skillet over medium-high heat.  Add the butter and olive oil.  Once the fat begins to just barely smoke, add the steaks.  Cook steaks for four minutes on either side for medium rare.  Keep in mind that the “finger” technique to check for steak doneness doesn’t work all that well with tenderloin since it is so… tender.  The steaks will feel like they are more rare than they actually are.

Once the steaks are done cooking, remove to a plate and cover with aluminum foil or a large bowl to keep warm and prevent condensation from falling back on the steaks.  Pour out excess fat from your skillet.  Return the skillet to high heat.  Deglaze the pan with your alcohol of choice.   (If using high-proof alcohol such as cognac or brandy, make sure to flame the gases that come off the liquid so you don’t start a fire unintentionally.) Scrape the yummy bits off the bottom of the pan with a fork.  Let the liquid boil for a minute or so, then slowly add the half-and-half or cream.  Cook on high heat until the sauce coats the back of a spoon.

You can now return the steaks to the sauce and coat, or, as I prefer, dip the bottoms of the steaks into the sauce, plate, and then spoon additional sauce on the tops.  This ensures that each steak gets plenty of sauce without ruining the crispy crust produced by the peppercorns.  It also makes the presentation nicer.

Apple Crisp

From www.foodnetwork.com.  Modified by me.

• 2/3 cup rolled oats
• 1/3 cup all-purpose flour
• 1/3 cup dark brown sugar
• 1/3 cup walnuts, toasted, chopped
• Pinch fine salt
• 6 tablespoons cold unsalted butter, cut into bits
• 4 medium baking apples
• Unsweetened whipped cream, optional

Directions

Preheat the oven to 375 degrees F. Lightly butter 6 (6-ounce) ramekins.

Whisk the oats, flour, brown sugar, pecans, and salt in a medium bowl. Rub in the butter with your fingertips until it is in even, pea-size pieces. Peel, core, and coarsely chop the apples and spread evenly along the bottom of a baking dish. Scatter the crisp topping evenly over the fruit.  Bake until the fruit bubbles around the sides and the top is golden, about 30 minutes.

Preheat a broiler. Place the crisps about 4 inches from the broiler and cook until golden brown, about 30 seconds. Let cool about 15 minutes before serving. Serve warm with whipped cream, if using.

Notes:

Next time, use less butter and sugar.  Also, add a little water or oil to the crisp topping so that none of the flour is simply sitting on its own – otherwise you end up with a powdery topping, instead of a nice crisp.