Trying a new recipe!

I had leftover steaks that needed to be cooked, so I tried a recipe I hadn't tried before.

Title: Steak Diane

Yield: 2 Servings
2 6 oz boneless rib eye steaks
1/3 c Beef broth
2 ts Worcestershire sauce
1 ts Fresh lemon juice
1 ts Dijon mustard
1 1/2 ts Cognac
1 1/2 ts Sherry
1/2 ts Cornstarch
1 tb Unsalted butter
1 tb Olive oil
1/2 c Shallot; thinly sliced
2 ts Fresh parsley; minced

Flatten steaks to 1/4 inch thickness between sheets of dampened waxed paper. In small bowl combine both, Worcestershire sauce, lemon juice, mustard, cognac, sherry and cornstarch. Mix well. In large heavy skillet heat butter and oil over moderately high heat until foam subsides. Saute steaks about 45 seconds on each side for medium rare. Transfer steaks to a plate. Saute shallots in drippings over moderately low heat, stirring, until soft. Stir broth mixture then add it to the skillet with any juices that have accumulated on plate. Boil sauce, stirring, 1 minute or until thickened. Pour over steaks. Sprinkle with parsley. Serves 2. From The Denver Post Food Section 10/2/96 - from Best of Gourmet 1990 edition.

I add minced portabella mushrooms to the sauce. I also make a vegetarian version with eggplant instead of steak, and vegetable broth instead of beef broth.

I also discovered pomegranate liqueur this week. It's so good. I've started looking for drink recipes to use it in.

Here's the website of a brand of the liqueur that includes recipes:

http://www.pamaliqueur.com/index.html?Section

Feeling crabby.

Yum!

My mother held the annual library staff crab feast last Sunday...and we had a ton of crabs left over. The best thing to do with them is make crab cakes! This recipe came from:

http://www.virtualcities.com/ons/md/gov/mdgov90.htm

Ingredients:

1 pound Maryland Crab meat (Blue crabs!)

1 cup seasoned bread crumbs

1 large egg

1/4 cup mayonnaise

1/2 teaspoon salt

1/4 teaspoon pepper

1 teaspoon Worcestershire sauce

1 teaspoon dry mustard

Margarine, butter, or oil for frying

1. Remove all cartilage from crabmeat
2. In a bowl, mix bread crumbs, eggs, mayonnaise and seasonings.
3. Add crab meat and mix gently by thoroughly. If mixture is too dry, add a little more mayonnaise. Shape into 6 cakes.
4. Cook cakes in a frying pan in just enough fat to prevent sticking until they are browned (about 5 minutes on each side).

*Note: If desired, crab cakes may be deep fried at 350 degrees for 2 to 3 minutes or until browned.

This is the simplest recipe I found. They can be served with tarter or remoulade sauce.