Days 292 & 293: Whiskey Cream Rib-Eye & Rosemary Cream Scalloped Potatoes

I am happy to say that the wallpaper has all been removed from that awful "wallpaper room!"  I returned the rented steamer just this morning (Monday).  We completed the wallpaper removal on Saturday and as a reward for ourselves, Randy and I had an in-home date night.  What was on the menu?  Well we started our night with some good, old-fashioned whiskey sours accompanied by veggie sticks and homemade herb dip.  I grilled up some rib-eye steaks on my grill pan and whisked some whiskey cream sauce to smother them with.  In the oven, I had rosemary cream scalloped potatoes making the house smell absolutely glorious.  And the movie?  DJango Unchained.  We never saw it when it hit theaters and shortly thereafter.  Lucky for us, Randy's brother, Eric, allows us access to his Netflix account!  It was a great couch date!  Here are the recipes:

Whiskey Sours
Using fresh lemons and lime and homemade simple syrup really does make a difference in how cocktails taste!

3/4 cup whiskey
1/2 cup fresh lemon juice (3 lemons)
1/2 cup fresh lime juice (4 limes)
2/3 cup simple syrup
maraschino cherries

To make the simple syrup, simply boil 1 cup of sugar and 1 cup of water together on the stove until the sugar dissolves.  Chill before using.
Combine the ingredients in a cocktail shaker with ice and shake for about 30 seconds.  Pour into glasses with ice and garnish with 1-2 cherries.

Herb Dip
Once you've made 1 creamy herb dip, you've made them all.  Have fun playing with different herbs and flavors and just keep your base the same!
 

8 oz cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
3/4 cup chopped scallions
1/4 cup chopped parsley
1 TB chopped dill
salt, pepper

Combine all ingredients in a bowl and mix thoroughly.  You may also use a food processor if you prefer.  You may serve the dip at room temperature or chilled.

Rib-Eye Steaks with Whiskey Cream Sauce

This is how we stir the cream sauce.

This recipe, along with the potatoes, are more from my kindred cooking spirit, Ree Drummond: aka, the Pioneer Woman.  They were both super scrumptious!  Investing in a good quality steak is well worth it, too!

2 rib-eye steaks
1 small onion, diced
5 TB butter
1/4 cup of whiskey
1/4 cup beef stock
salt, pepper
1/4 cup cream

Cook the onions in a couple tablespoons of butter over medium-high heat.  When they are brown, turn off the heat and add the whiskey.  Turn the heat back on once the whiskey evaporates and set it to medium.  Pour in the beef stock and season with salt and pepper.  Whisk in another tablespoon of butter.  Let the mixtrue bubble for about 30 seconds, then reduce the heat to low.  Pour in the cream.  Whisk and add more cream if necessary.  Let the sauce simmer on low while the steaks are cooked.
Melt the last of the butter in another skillet on medium-high and season the steaks liberally with salt and pepper.  Add the steaks to the skillet and cook them for about 2 minutes on each side for a medium-rare steak.  Pour the sauce of the cooked steaks and serve.

Creamy Rosemary Potatoes
Umm... YUM!!!

1/2 stick of butter
1 cup half-and-half
1 cup heavy cream
5-6 medium potatoes, thinly sliced
4 garlic cloves, finely chopped
1 onion, chopped
8 oz cream cheese, room temperature
salt, pepper
2 TB minced fresh rosemary
3 scallions, chopped
1 cup grated parmesan cheese
3 TB minced chives

Preheat the oven to 350*.  Butter a 9 x 13 baking dish.  In a bowl, let the potatoes soak in half a cup of both the half-and-half and heavy cream.
In a large skillet, cook the onion and garlic over low heat.  Add the cream cheese and stir while cooking until smooth.   Add the rest of the half-and-half and cream.  Season with salt, pepper, and rosemary.  Add 1/2 cup of the parmesan cheese and stir.
Pour the potatoes into the baking dish and pour the cream cheese mixture on top.  Sprinkle with the remaining cheese and bake for about 1 hour.  Garnish with the chopped chives.

We are ready!