|on E! Wednesday nights|
This recipe calls for an overnight marinade, so it's perfect to make on a weekend. Enjoy!
created by David A. Florez (aka Mr. BMJ)
2 bone-in strip steaks
2 cups whiskey
3/4 cup dijon mustard
1 teaspoon cumin
1 teaspoon salt
1 teaspoon pepper
1/2 cup brown sugar
1/2 cup chopped green onion
splash of Worcestershire sauce
1/2 cup soy sauce
3 cloves garlic, minced
full sprig of rosemary
Mix all ingredients in a large bowl. Pour into a large ziploc bag, add steaks, seal, and refrigerate overnight.
Grill steaks to desired temperature. Heat marinade in small saucepan.
Make a paste out of cornstarch and water. Add to marinade and bring to a simmer. Stir occasionally until thick. Serve over steaks.
Grainy Mustard Mashed Potatoes
adapted from Tyler Florence/Food Network
4 yukon gold potatoes, quartered
2 cups heavy cream
2 cups milk
1 bay leaf
4 cloves garlic, whole but slightly crushed
4 sprigs fresh thyme, intact (I used a few shakes of dried thyme)
1 tbsp Extra Virgin Olive Oil
1 tbsp whole grain mustard
2 tbsp butter
salt and pepper
Combine cream, milk, bay leaf, garlic, and thyme in large pot. Add potatoes first, then bring to a boil.
Boil for about 15 minutes, or until the potatoes are tender but not mushy. Remove bay leaf and thyme (if fresh). Drain and reserve liquid. Mash potatoes, adding cooking liquid until smooth and creamy (I used about 1/3 of it). Fold in olive oil, mustard, butter and salt and pepper to taste.
I want to give one final thank you to everyone who came out to the Charleston Girl's Night Out event last Thursday.
A huge thanks to Lindsay and Kate who represented Cynthia Rowley, provided the refreshments, and stayed late just for us!
Finally, thanks to Andrew and Diedre for making us all look like movie stars with Laura Mercier products. They donated their time and talent for the event.