Best Beef Brochette With Taleggio And Spicy Chocolate Sauce Recipes

GRILLED BEEF BROCHETTES (ANTICUCHOS DE LOMO)

Steps:

• Toss steak with 1/4 teaspoon salt and 1/8 teaspoon pepper in a bowl.
• Mince and mash garlic to a paste with a pinch of salt, then stir together with remaining ingredients and toss well with beef. Marinate, chilled, at least 1 hour.
• Thread steak onto skewers, leaving a small space between each piece and transferring to a tray (discard marinade).
• Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure .
• Oil grill rack, then grill skewers, covered only if using a gas grill, turning once, 5 to 6 minutes total for medium-rare.
• What to drink:
• Concha y Toro Terrunyo Casablanca Valley Sauvignon Blanc '07

CREPES AND HOT CHOCOLATE SAUCE

Steps:

• In a large bowl, whisk together the flour, sugar, and salt, and set aside. In a small saucepan, warm the milk over low heat. Add the warmed milk and butter to the flour mixture, followed by the eggs and the rum. Use an immersion blender to mix the batter until thoroughly combined. Cover the bowl with plastic wrap and let rest at room temperature for at least 1 hour, or in the refrigerator overnight.
• To make the crepes, spray an 8-inch saute pan with grapeseed oil spray, wipe it clean, and turn the heat to high. (You'll know the pan is ready when it just begins to smoke.) Using a 2-ounce ladle, ladle out crepe batter into the hot pan and tilt the pan to spread the batter into an even circle. After 45 seconds, when the top is dry, flip the crepe over and cook on the other side for 20 seconds, until it just starts to brown at the edges. Fold the crepe in half and transfer it to a sheet pan lined with foil. Repeat this process with the remaining crepe batter.
• Place one crepe on a plate and top with Hot Chocolate Sauce. Fold the sides over and repeat with another crepe on the same plate (you will have two crepes for each serving.) Repeat with the remaining crepes and serve.
• Place the chocolate in a large bowl and set aside. Combine the water, sugar, cocoa powder, and cream in a medium saucepan and bring to a simmer over medium heat. Pour the hot cream mixture over the chocolate, setting the saucepan aside, and whisk until smooth. Pour the chocolate sauce into a sieve set over the reserved saucepan and keep warm until ready to use.

BOEUF EN BROCHETTE

Steps:

• Combine marinade ingredients in a large glass bowl.
• Add the meat and mix so that all the pieces are coated. Marinate for 1 hour.
• Melt butter in a skillet and add onion.
• Cook, stirring occasionally for about 7 minutes or until soft but not brown.
• Scrape the marinade off the meat and add to the onion.
• Add the wine, tomatoes and sugar and cook over medium heat for 10-15 minutes until slightly thickened.
• Purée the sauce in a blender until smooth. If it is too thin, reduce it over medium heat until it is the consistency of mayonnaise.
• Let the sauce cool slightly and stir in the Dijon, lemon juice, parsley, salt and pepper.
• Thread the beef cubes equally onto 6 12-inch skewers.
• Cook over very hot heat, about 8 minutes for rare.
• Allow one skewer per person and serve the sauce separately on the side.

CHEESEBURGER TARTARE

Steps:

• In a mixing bowl, combine the beef, shallots, and pickles, and mix well. Add the egg yolk, mustard, and season with salt, and pepper. After mixing, give the mixture a taste and adjust the seasonings, if needed. Stir in half the Asiago cheese. Keep the mixture chilled.
• Preheat the oven to 300 degrees F.
• Place the bread rounds on a large baking sheet. Brush the bread rounds with oil and season with salt, and pepper. Toast the bread in the oven for a few minutes, until light brown.
• Top each bread round with about 1 1/2 teaspoons beef mixture. Grate the cheese over the top and garnish with a sprig of mache.