Category: Dinner

Olive Garden Steak Gorgonzola Alfredo

Ingredients:

For the Steak:

1 lb sirloin steak, cut into thin strips

2 tbsp olive oil

2 cloves garlic, minced

1 tsp salt

1/2 tsp black pepper

For the Alfredo Sauce:

1/2 cup unsalted butter

2 cups heavy cream

1 1/2 cups grated Parmesan cheese

1 cup Gorgonzola cheese, crumbled

1/4 tsp nutmeg

Salt and pepper to taste

For the Pasta:

1 lb fettuccine pasta

1/4 cup fresh spinach, chopped

1/4 cup sun-dried tomatoes, julienned

For Garnish:

2 tbsp fresh parsley, chopped

1/4 cup Gorgonzola cheese, crumbled

Directions:

Prepare the Steak: In a medium bowl, marinate the steak strips with olive oil, minced garlic, salt, and black pepper. Let sit for 20-30 minutes.

Cook the Steak: Heat a grill pan over medium-high heat. Cook the steak strips for about 3-4 minutes on each side, or until they reach your desired doneness. Remove from heat and set aside.

Make the Alfredo Sauce: In a large saucepan, melt the butter over medium heat. Add heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese, Gorgonzola cheese, and nutmeg. Cook, stirring constantly, until the cheeses are fully melted and the sauce is smooth. Season with salt and pepper to taste.

Cook the Pasta: While the sauce is simmering, cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.

Combine: Add the cooked pasta to the Alfredo sauce, tossing to coat evenly. Stir in the chopped spinach and sun-dried tomatoes.

Serve: Divide the pasta into plates and top with grilled steak strips. Garnish with crumbled Gorgonzola cheese and fresh parsley.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes

 

Kcal: 750 kcal per serving | Servings: 4 servings

Ingredients – Sauce

• 2 tblsp vegetable oil
• 1 piece mace
• 4 crushed green Cardamom pods
• 1 cinnamon stick
• 2 bay leaves
• 2 star anise
• 5 tbls butter
• 1 tsp paprika
• 1 Tsp chili powder
• 1 tbsp cumin powder
• 1 tsp coriander powder
• 1 Large Onion
• 5 garlic cloves
• Pinch of salt
• 2 (28 oz.) cans roasted tomatoes
• 2 cups water
• 1 jalapelo pepper, deseeded and chopped
• 1 1/2 Tbsp fresh minced ginger
• 1/4 cup unsalted cashews, soaked in milk
• 1/2 teaspoon cinnamon
• 1 tsp salt
• 1 tbsp White Vinegar
• 3 tbsp butter
• 1 tsp tumeric
• 1 tbsp fenugreek leaves, crushed into powder
• 1 tbsp garam masala
• 3 tbsp chopped cilatro
• 1/2 – 3/4 cups heavy cream to taste
• 2-4 tbsp honey as needed to balance acidity
• salt and pepper to taste

Marinade

• 5 Lbs Chicken Breast cut into large pieces
• 1.5 cup full fat greek yogurt
• 4 Tbsp Ginger Garlic paste
• 1 Tbsp Chili Powder
• 4 Tbsp juice from 4 limes
• 2 Tbsp ground cumin
• 1 Tbsp garam masala
• 2 Tbsp Paprika
• 1 tsp cayenne pepper
• 1 Tbsp salt
• 3 Tbsp Vegetable Oil

Rice

• 5 cups Basmati rice
• 3 tablespoons butter or ghee
• 2 tablespoon vegetable oil
• 5 cups water
• 1 1/2 teaspoon salt

For the Sauce

Soak cashews in milk.  Heat the oil in a large saucepan. When hot, toss in the cinnamon stick, mace, star anise, cloves, cinnamon stick, green cardamoms and the bay leaves and fry for about 30 seconds. Add the butter and chili powder, paprika, cumin, and coriander. After about 30 seconds, the butter will darken. Throw in the sliced onions and garlic and let them fry on low heat for about 30-45 minutes until caramelized, stirring occasionally. After 15 minutes or so, sprinkle a little salt over the top. This will help release some of the liquid from the onions. Then add tomatoes, water, ginger, chili, cinnamon, vinegar, cashews and 1 teaspoon salt. Cover and bring to a boil over high heat, then reduce heat to medium and cook uncovered at a hard simmer, stirring occasionally, until sauce thickens to about 2 1/2 quarts, about 25 minutes. Pick out the larger spices, then blend the sauce in batches until smooth. While the curry is simmering away, melt 3 tbsp butter in a small frying pan. When melted, add the turmeric and fenugreek leaves to the butter. After about 30 seconds, the butter will darken. Add butter and chicken to sauce, then simmer for 10 minutes. To finish the curry, add the garam masala, finely chopped cilantro and cream and simmer for a minute or so longer, taking care to keep the heat low so the sauce does not split. Season to taste with salt and pepper, then add the honey. Serve with 4 cups basmati rice.

For the chicken

• In a food processor, combine garlic, ginger, chili, lime juice, oil, salt, and spices. Process until a rough paste forms, then add yogurt and process until smooth. Transfer to a large zip top bag or leakproof container and add chicken. Marinate 4 to 6 hours, or overnight.
• Pre-heat oven to 450. Bake chicken for 15 minutes.
• Cut chicken into chunks.

For the Rice

Rinse the rice several times or put it in a bowl first, then swish it around to bring any impurities to the top. Drain the water out and rinse the rice a couple of times. In a deep bottom sauté pan, heat the butter and oil. Add the rice and sauté slightly, then add the water and salt. Bring to a boil then immediately lower the heat. Place the lid onto the pan. Keep heat on low and cook this way for 20 minutes without opening until the very end. Once opened, remove the lid and let the remaining steam out. Serve immediately, as desired.

Copy/Pasta from https://www.reddit.com/r/Cooking/comments/axmknw/ultimate_restaurant_quality_butter_chicken/

Ingredients

• 2 tsp honey
• 1/2 tbsp soy sauce
• 1/4 tbsp minced ginger root
• 1/6 tsp hot picante sauce
• 1/2 tsp minced garlic
• 1 tbsp chopped spring onion
• 4 oz raw salmon fillet
• 1/2 tbsp coriander
• 1 cup romaine lettuce
• 1/2 cup peeled sliced cucumber
• 4 cherry tomatoes
• 1 tbsp lime juice
• 1 1/2 tsp extra-virgin olive oil
• 1 tsp Progresso balsamic vinegar
• 1/4 tsp ground black pepper

Instructions

Whisk together honey, soy sauce, ginger, hot sauce, garlic, and onion in a bowl.  Coat salmon well with mixture and marinate for 1 hour.  Remove salmon from marinade and place in a steamer; reserve marinade.  Steam salmon for about 10 minutes or until fish flakes easily with a fork.  When fish is almost ready, boil marinade for 30 seconds.  Place salmon on a plate, drizzle with reserved marinade and sprinkle with coriander.  Prepare side salad.

• Calories: 400
• Protein: 27.35 grams
• Carbs: 41.8 grams
• Fat: 12.02 grams
• Sat Fat: 1 gram
• Total Prep Time: 20 minutes