Food Corner

Roasted Garlic Alfredo Tortellini with Rowsdower Seared Steak A recently made dish that I enjoyed serving to close family of mine in a visit out. This dish is composed of delicious mushrooms, tortellini (Cheese filled ring-shaped pasta), a wonderful cream sauce and of course well-seasoned steak. I make my own steak rub for this out of a mix of dried parsley, dried oregano, paprika, brown sugar, salt, garlic powder, onion powder, coriander, cumin, and just a touch of freshly grated nutmeg. I often mix this large batch and just keep it air tight to use with steak or any larger roasts. Rub in the mix fifteen minutes before planning to cook your steak for a beautiful crust and flavor. I've found this complements Cupigs and Rowsdower some of the best but even good Jabbit or Scrab work excellent with the seasonings. Want a spicy twist to the seasoning? Add in some dried Malgrave Hellpepper to really spice it up!

Another ingredient I use for this that requires planning ahead is roasted garlic puree. This is made by taking cloves of garlic, peel off, drizzling with olive oil and a pinch of kosher salt. Cover and let cook in a 300-degree oven until golden brown and soft. For the 4 lbs I usually do at a time this can take three to four hours, stirring every hour or so. Once done simply mash and smash to a puree and add to things like butter and pasta sauces for some amazing flavor!

1. 1 lbs. Frozen Tortellini 2. 8 oz. Baby Bella Mushrooms, sliced 3. 8 Tbsp. Garlic Butter 4. 4 Tbsp. All Purpose Flour 5. 1 Lbs. Grilling Steak (New york strip was used here, but Ribeyes or fillet works too) 6. 1 Tbsp. Grilling Seasoning (See above) 7. ½ Large Sweet Onion, sliced 8. ½ cup White Wine 9. 2 cups Half and Half. 10. ¼ cup Roasted Garlic Puree (See above) 11. 6 oz. Parmesan cheese 12. Salt and Pepper to taste

Start by bringing water to boil for the pasta and boil to package instructions. Tortellini are ready when they float. Drain, run under cold running water (To stop the cooking) and set aside for later. In a small saucepan melt 4 Tbsp. Garlic butter on medium heat until starting to brown then add in 4 Tbsp flour. Stir until a blond color, around 3 to 4 minutes, then slowly whisk in the Half and Half and Roasted

Garlic Puree. Bring to a simmer and sauce should quickly thicken. Add the Parmesan Cheese and a slight sprinkling of pepper. Set on low to keep warm while the rest of the meal is prepared as that is your Alfredo.

Season steak liberally on both sides and set aside, at room temperature, for at least fifteen minutes to half an hour. This will help develop a crust and reduce cooking time. Melt the remaining 4 Tbsp garlic butter in a large saute pan over medium heat until just melted then add in the Sliced Mushrooms. Cook until golden brown and delicious and set aside. If needed add a little more butter and turn the heat up to medium-high. Add in the steak and sliced onion. Cook about three to four minutes per side on the steak for a medium rare, depending on the thickness of the steak of course. Allow to rest for at least five minutes. Add the ½ cup White Wine to the pan with the onions, cooking and let the sauce reduce by at least half over two to three minutes. Mix into the pan the Alfredo Sauce and the cooked Mushrooms. Stir together then fold in the tortellini. Slice steak and serve over the tortellini along with a sprinkling of more Parmesan cheese. Enjoy!

For those wanting a healthy side, asparagus would be a nice addition as would a simple salad. Accompany the meal with a nice white wine and finish off with some of Noriack's Famous Cafe Cheesecake from the Shineyhill Cafe! Enjoy Enjoy!