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Steak & Peppers "Frank Sinatra" Angel Hair Pomodori Frank Sinatra's Bananas Foster

BROADCAST DATE:  May 12 2002

Steak & Peppers "Frank Sinatra"
From the Kitchen of:
Chef Stanford Iyechad and General Manager Russell Druce of
Matteo's Italian Restaurant

    2 each 10/12 oz. New York steaks
    1/2 c. red bell peppers, jullienned
    1/2 c. green bell peppers, jullienned
    1/2 c. yellow bell peppers, jullienned
    1/4 c. sliced mushrooms
    1/4 c. red onion, sliced
    1 Tbs. garlic, minced
    1 Tbs. shallots, minced
    3/4 c. burgundy wine
    1 c. demi glaze sauce (recipe below)
    6 Tbs. olive oil
    4 each sweet cherry peppers
    salt & pepper to taste

    In a hot medium skillet, add half of the olive oil and sear the steaks on both sides until desired doneness.  Remove and keep warm.  Add rest of oil and sauté the garlic, shallots and then rest of the vegetables, deglazing the pan with the wine.  Reduce wine by half and add the demi glaze and season to taste with salt & pepper and cook for about a minute more.  For presentation, cut the steaks pupu style and top with sauce and serve.  Serves 2

    Brown Sauce (Demi Glaze)

    1/4 lb. unsalted butter (1 stick)
    2 shallots, roughly cut
    1 stalk celery, rinsed, trimmed and roughly cut
    1 carrot, peeled, top removed and sliced
    1 medium Spanish onion, peeled and roughly cut
    1 small leek, well rinsed and roughly cut
    1 clove garlic, crushed
    1 c. dry red wine
    1 1/2 gallons rich brown beef, veal or chicken stock, hot
    1 bunch parsley stems
    4 sprigs thyme, trimmed, rinsed and tied together with string
    2 bay leaves
    1 tsp. black peppercorns, crushed
    1 c. tomato puree
    1 c. toasted flour
    1/2 c. clarified butter

    In a 2-gallon heavy gauge saucepan, sauté the vegetables in the vegetable oil over medium flame for about 20 minutes, stirring frequently.  When the vegetables have caramelized lightly, add the red wine, then brown stock, and bring to a simmer

    In a large stainless steel bowl, blend the toasted flour and clarified butter until smooth.  Ladle in the simmering stock, and with a piano wire whip, work in about 2 qts. of the simmering stock and the tomato puree into the roux until it is smooth.  Return this mixture to the simmering stock (be sure to remove all of it by scraping the bowl with a rubber spatula), blending thoroughly.  Add the aromatics, and simmer for 2 hours, or until reduce by one-third. Skim the surface of the sauce periodically, removing impurities as they collect. 

    Strain, cool, cover, label and refrigerate. 

Angel Hair Pomodori
From the Kitchen of:
Chef Stanford Iyechad and General Manager Russell Druce of
Matteo's Italian Restaurant

    6 oz. angel hair pasta
    1 Tbs. garlic, minced
    3 Tbs. olive oil
    2 1/2 c. tomatoes, diced
    1/4 c. fresh basil, chopped
    2 sprigs basil for garnish
    4 Tbs. butter
    salt & fresh ground pepper to taste
    pot of boiling water

    In a medium hot skillet, add the olive oil and sauté the garlic until lightly brown, then add tomatoes and basil.  Meanwhile, add the pasta to boiling water and cook 3-4 minutes until al dente.  When pasta is ready, add butter, salt & pepper to the sauce.  Toss with pasta and serve with garnish on top.

Frank Sinatra's Bananas Foster
From the Kitchen of:
Chef Stanford Iyechad and General Manager Russell Druce of
Matteo's Italian Restaurant

    2 Tbs. unsalted butter
    2-3 Tbs. brown sugar
    juice of 1 orange
    3 Tbs. banana liqueur
    3 Tbs. orange curacao
    3 Tbs. rum
    2 bananas, sliced
    cinnamon
    4 scoops vanilla ice cream

    In a large skillet over medium heat, melt butter and sugar, stirring until sugar has dissolved.  Add orange juice and bananas.  Stir in banana liqueur and orange curacao.  Ignite rum and season with cinnamon.  Serve over ice cream.