DelmarvaLife Live Cooking: Espresso and Cracked Pepper Filet, Four Cheese Potato Gratin, and Bacon Braised Brussels Sprouts – May 9, 2018
Many people love coffee and steak, right?
Well, we recently paired the two in the Kirby and Holloway Kitchen. Chef Tom Kramer with Lefty’s Alley & Eats joins us to make Espresso and Cracked Pepper Filet, Four Cheese Potato Gratin, and Bacon Braised Brussels Sprouts.
Lefty’s Alley and Eats is not just a bowling alley. There’s laser tag, an arcade, and of course a full service restaurant as well. Check out Lefty’s Alley and Eats on Facebook here.
Espresso and Cracked Pepper Rub
- 4oz espresso
- 3oz whole peppercorns
- 1oz table salt
Mix all together in a blender on high till the peppercorns are a quarter the original size. Place in a bowl and save for later.
Bacon Braised Brussels Sprouts
- 1# Brussel sprouts (washed and cut in half)
- 1/3# butter
- 4 strips of bacon (chopped)
- 1 cup water
- salt and pepper to taste
In a medium sauce pot render cut bacon till fully cooked, add butter and cook until butter just starts to brown. Next remove pot from burner then add cleaned and halved Brussels sprouts to butter bacon mixture along with one cup of water slowly. Return to heat and stir occasionally till cooked to desired texture.
Four Cheese Potato Gratin
- 6 potatoes
- ¼# swiss cheese (sliced)
- ¼# smoked gouda (sliced)
- ¼# crumbled blue cheese (sliced)
- ¼# shredded cheddar jack cheese
- 2 cups heavy cream
- 2 cups ½ and 1/2
- ½ a shallot (julienned)
- 2 cups panko bread crumbs
Using a mandolin, slice potatoes to about 3/16 thick, place in water to soak. First in a medium sauce pot sauté the ½ shallot until translucent then add the ½ and ½ and heavy cream and heat to a simmer for approximately 10 minutes. While that is simmering grease a 9×13 baking dish and place a doubled up layer of drained and dry potatoes, layer Swiss, smoked Gouda, crumbled blue cheese and cheddar jack. Next repeat step one with potatoes and then cheeses. Repeat this for 3 steps finishing with cheese. Pour steeped cream over evenly till it just about reaches the top (should not be covered with cream). Sprinkle the panko bread crumbs, cover with plastic wrap and aluminum foil and bake for roughly an hour and a half or until you can take a toothpick and it easily goes through the center. Remove plastic wrap and aluminum foil and let cool for an hour.