Cayenne Cherry Chocolate Steak Sauce A1 Recipes

CAYENNE CHERRY CHOCOLATE STEAK SAUCE #A1

Steps:

• Heat grill. Grease with non stick spray.
• In double boiler add chocolate and melt on low heat. Stir until completely melted.
• Add mayo. Stir to combine.
• Add beer. Stir to combine.
• Add all other ingredients, except cherries. Stir and heat for approximately 3-5 minutes Sauce should be semi thick.
• Take 1/2 of the sauce and brush both sides of steak. Grill for 4-5 minutes on both sides. Let rest for 5 mins before slicing.
• Add chopped cherries to remaining sauce. Stir. Serve with sliced meat.

CHEERY CHERRY CREAM PUFFS WITH A.1. GANACHE DRIZZLE #A1

Steps:

• Bake puff pastry shells at 425 degrees F. for 18 minutes according to package directions. Use a fork to remove the top halves and soft pastry underneath. Allow to cool.
• Bring 1 cup heavy cream to a simmer in a small saucepan over medium heat. Remove from heat. Stir in A.1. Origianal Sauce and chocolate chips. Stir until well blended and smooth. Set aside.
• To make the filling, place remaining 1/2 cup heavy cream in a medium bowl. Beat on high speed. Once cream begins to thicken, add cherry juice, vanilla and sugar. Continue to whip until cream is thick and stiff. Fold in Maraschino cherries.
• To assemble, spoon cream mixture onto pastry shell bottoms. Place pastry tops over cream. Drizzle with the A.1. ganache. Sprinkle with chopped walnuts. Serve immediately and enjoy!

STEAK SOUP #A1

Steps:

• In a 4-quart Dutch oven, cook beef, onion and celery over medium heat until meat is brown and vegetables are tender. Drain well; return to Dutch oven.
• Stir in half of the beef broth, undrained tomatoes, mixed vegetables, steak sauce, Worcestershire sauce, salt, and pepper. Bring to boiling; reduce heat. Add Pasta, cover and simmer 20 minutes.
• In a medium mixing bowl whisk together remaining beef broth and the flour. Stir into mixture in Dutch oven. Cook until thickened and bubbly. Cook and stir 1 minute more. Makes 6 main-dish servings.

A.1. SLOW ROASTED SHREDDED STEAK WITH POLENTA #A1

Steps:

• Preheat oven to 275 degrees.
• In an oven-proof dutch oven, with a tight fitting lid, heat vegetable oil over medium-high heat. Season steak with 1 teaspoon salt and 1 teaspoon black pepper. Place in dutch oven and cook on all sides until browned, approximately 2 - 3 minutes per side.
• In a medium bowl, mix together the A.1., jam, 3/4 cup water, garlic, mustard, brown sugar, lemon zest and lemon juice. Pour over steak, cover, and place in preheated oven. Bake for 2 hours, until steak is fork tender. Remove steak to a large plate, cover with foil and let rest. Place the dutch oven with juices on stovetop over medium heat. Remove approximately 1/2 cup of juice to heat-proof bowl, whisk in the potato starch, pour back into dutch oven; stir to combine. Heat sauce until thickened, approximately 2 minutes; keep warm.
• Using two forks, shred the steak into bite-sized pieces; keep warm.
• Bring milk and remaining 1 1/2 cups water to boiling in a large saucepan over high heat. Add in the garlic powder, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper. Gradually stir in the polenta and cook, stirring constantly, for approximately 3 minutes until thickened. Stir in the parmesan cheese and butter.
• To serve, spoon polenta into a serving bowl, top with shredded steak and gravy and enjoy!

A1 PASTA WITH STEAK WITH A1 SPINACH AIOLI SAUCE #A1

Steps:

• boil 16 ounces of water for pasta, add a pinch of salt.
• once water comes to a boil, add uncooked pasta for 7 to 8 minutes, a la dente.
• season your steaks with a tablespoon on each of A1 sauce.
• cook steak for five minutes on each side on a low to medium heat.
• take pasta off once done, drain water off from pasta into a colander.
• let your steak rest for about 5 minutes to seal in the juices, before slicing thinly into thin strips.
• plate your pasta, put your thin strips of steak on top.
• make your Aioli Sauce.
• blend 3 egg yolks, 1 pint of virgin olive oil, 1/4 teaspoon of minced garlic.
• Add 2-3 tablespoons of lemon juice at the end of the sauce if too thick, too unthicken (5 minutes).
• Warm your sauce with the spinach for about 5 minutes.
• Drizzle the sauce with the spinach over the plated pasta and steak.
• May grate some fresh parmesan on top of each plate.
• Enjoy your A1 Pasta with Steak with A1 Spinach Aioli Sauce A1.

CHRIS' STEAK SAUCE ( A1 COPYCAT )

Steps:

• Bring to a boil for 2 minutes stirring. Remove from heat.
• Allow to cool to lukewarm.
• Put mixture in a blender till it is pureed. Pour in bottle.
• Cap tightly and refrigerate to use within 90 days.