Friday, June 23, 2017

Recipes by Jacqueline Susann: Baked Bean Fix-Up; Steak Tartare

Jacqueline Susann's Baked Bean Fix-Up

4 links knockwurst, separated
1 pound can vegetarian-style baked beans
1/4 tsp. Dijon mustard
2 tbsps. sauce Diable
1 tbsp. catsup
Salt, freshly ground black pepper to taste
Garlic salt to taste (optional)

1. Place knockwurst on rack in roasting pan. Bake in preheated 400 degrees F. until skin pops (about 15 mins.) releasing excess fat.

2. Mix together the beans, mustard, sauce Diable, catsup and seasonings. Place in a lightly greased casserole or baking dish. Arrange knockwurst on top.

3. Reduce oven temperature to 375 degrees F. Bake beans uncovered 25 mins. (or until beans are bubbling hot.) Serves 4.

Jacqueline's Thoughts: For variations, top with grated sharp Cheddar or garnish with snipped fresh parsley.

Jacqueline Susann's Steak Tartare

1/2 tsp. dehydrated onion flakes
1 pound trimmed top sirloin, ground twice
1/4 tsp. Dijon mustard
2 egg yolks
2 tbsps. sauce Diable
1 tsp. salt
Freshly ground pepper to taste
Dash of garlic salt
2 tbsps. capers (or caviar), optional

1. Combine onion flakes with sirloin, one egg yolk, sauce Diable, salt, pepper and garlic salt.

2. Shape into mound, scoring with knife. Make indentation in center and place other egg yolk in center. Garnish with capers (or caviar). Serve with hot buttered toast. Serves 3.

Jacqueline's Thoughts: For exotic touches, mix both raw egg yolks with seasoned ground raw meat; form into mound; garnish with strips of smoked salmon (or tiny canned shrimp or smoked oysters) and sliced hard-cooked egg. Top with minced white onion (or shredded fresh horseradish). Serve with mustard pickles or pickled beets. 

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