Date Night
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@mclaincausey Do you live in Atlanta now? Or are you just visiting?
Sounds really good! The Demi and horseradish are right up my alley.
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@seawolf no sir still Denver. Trip to see my mom and aunt.
Plan A was to go to Bones, which is a traditional steakhouse. Truly excellent, what the likes of Ruth’s Chris attempt to impersonate. I wanted to show it to my wife and will do so one day.
This wound up being a really special meal and occasion though. It’s a bit more modern and Italian. Next time want to try the pasta, all of which is fresh and looks fantastic. Really looking forward to recreating the dish and ChatGPT helped with a Demi recipe:
Here’s a simple and delicious Espresso Demi-Glace recipe, perfect for enhancing steaks or roasts:
Ingredients:
• 1 cup beef stock (or veal stock for a richer flavor)
• 1 cup red wine (optional, but adds depth)
• 1 small shallot, finely minced
• 1 clove garlic, minced
• 1 tbsp butter
• 1 tbsp flour
• 1 tbsp espresso (freshly brewed, or use 1 tsp espresso powder dissolved in 1 tbsp hot water)
• 1 tsp soy sauce (adds umami)
• 1 tsp balsamic vinegar (for slight acidity)
• Salt and black pepper to tasteInstructions:
1. Sauté aromatics:
In a saucepan over medium heat, melt the butter. Add the minced shallot and garlic, sautéing until softened and aromatic (about 2-3 minutes).
2. Make a roux:
Sprinkle the flour over the mixture and stir constantly for about 1 minute to create a light roux. This will thicken your sauce.
3. Deglaze with wine (if using):
Slowly add the red wine, stirring to dissolve any browned bits from the pan. Let it simmer until reduced by half.
4. Add stock:
Pour in the beef (or veal) stock, whisking continuously to avoid lumps. Reduce the heat to low and simmer gently for 10-15 minutes until it thickens slightly.
5. Incorporate espresso:
Stir in the brewed espresso, soy sauce, and balsamic vinegar. Simmer for another 3-5 minutes to meld the flavors.
6. Season and strain:
Taste and adjust with salt and pepper. For a silky texture, strain the sauce through a fine sieve or cheesecloth before serving.This sauce pairs beautifully with beef, lamb, or even roasted vegetables. Let me know if you’d like suggestions for what to serve it with!
Think it, be it.
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@mclaincausey The steakhouse sounds amazing. The AI generated recipe for demi, does not. Fear not chefs, AI isn't coming for your jobs yet, unless you're in Pasadena and want a robot-made burger.
Demi is much more complex than merely being a stock/wine reduction with roux. I'm a little insulted, Chat GPT.
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@seawolf how both this one?
https://gustotv.com/mains/winter-spice-brisket-with-espresso-demi/
I don’t usually mess with cornstarch though as I’ve had weird mouthfeel when making slurries with it.
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@mclaincausey That one is a little better, but it calls for prepared Demi. It will probably be pretty decent though.
Demi is a difficult sauce to make, but if you make a recipe like the one you shared above and used something like this as your prepared demi, you're probably off to a good start. Many of the prepared demis on the market aren't very good, and making it at home from scratch is excessive. And if cornstarch bothers you, absolutely use roux instead. I can spot a sauce thickened with cornstarch a mile away, and nothing pisses me off more than a high-end restaurant leaning on cornstarch as a thickening agent when roux exists.
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@seawolf yeah, I have some pre-made dark roux I could use to make things easier. I have made all sorts of them doing Cajun and creole dishes but with a toddler it’s really difficult to find that kind of time.
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@mclaincausey I keep a hunk of roux in my fridge at all times for exactly this sort of thing. I would caution you about using dark roux for demi though. Maybe a blonde or brown roux instead so it compliments the flavors rather than dominating. In cajun/creole cuisines, it's part of the flavor profile of finished dish like etouffe or gumbo.
My favorite way to make a roux with as little effort as possible, is to mix one pound of melted butter and one pound of flour, and put it in a 350F oven for about an hour. Stir occasionally and remove from the oven to cool whenever you start getting a blond color and a nutty aroma. You can take it a little further if you want, but keep in mind that the longer a roux cooks, the less thickening power it has. It keeps in the fridge forever, so it's there when you need it.
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@seawolf Roger that, though you’d never use a dark roux in an etouffee at least in the Cajun/creole traditions. Cajun gumbo absolutely! I got it for chicken and andouille gumbo.
Gotta try this oven trick thank you!!
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@mclaincausey Fair point! I love a good gumbo.
You bet!
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@CosmoSix5 greatest Christmas movie of all time.
A friend of mine sent this to me earlier. Maybe you can find some errors??
WTB
IHSH 301 large -
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@Mizmazzle said in Date Night:
@CosmoSix5 greatest Christmas movie of all time.
You meant to say Die Hard didn’t you
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Home Alone(s) he meant to say...
Just not in this photo
