“Yo-Yo” Whitaker tells us about her new aspireTV cooking show, “Downright Delicious with Yo-Yo” and shares one of her favorites dishes and cocktail recipes!
Oyster Sauce Glazed Bone in Rib-Eye Steaks w/ mashed potatoes & baby arugula salad
Recipe Courtesy of YoYo
Yield: 4-5 Servings
2 20-ounce Bone-In Ribeye Steaks
4 tablespoons Olive Oil
2 teaspoons your favorite Steak Seasoning
1⁄4 cup Oyster Sauce
2 tablespoons Water
1 teaspoon Sesame Oil
1 onion cut into 1⁄2-inch wedges
2 ribs celery, small diced, 1 medium carrot, peeled and diced into 1⁄2 inch rounds 1 sprig rosemary
5 sprigs thyme
Sea salt and black pepper to taste
1⁄2 cup beef broth Steak Sauce to taste
1. Preheat the oven to broil and pat steaks dry to remove access moisture.
2. Brush the steaks with 2 tablespoons of the olive oil and season with the steak seasoning.
3.In a small bowl combine the Oyster sauce, water and sesame oil. Whisk to combine and set aside.
4. In a casserole, combine the onion, celery, carrot, thyme and rosemary and the remaining 2 tablespoons of olive oil. Season with the salt and pepper and toss well to make sure all vegetables are coated with seasoning.
5. Add the beef broth to the pan and place the steaks on top of the vegetables and set under the broiler for 3 minutes. Remove the pan, stir the vegetables and turn the steaks over and cook for an additional 3 minutes.
6.Remove the pan from the oven again, stir up the vegetables and turn the steak over and brush with half of the Oyster sauce. Return to the oven and cook for 3 minutes.
7. Finally remove from the oven, stir the vegetables and turn the steak over and brush with the remainder of the Oyster sauce. Return to the oven and cook for an additional 3-4 minutes, or until the steak is well caramelized / brown in color and the vegetables are caramelized and softened.
Remove from the oven and serve.
Ingredients for Mashed Potatoes:
2 pounds Yukon Gold potatoes, peeled and rough chopped 1 stick butter
2 tablespoons minced garlic
1 tablespoon rough chopped rosemary leaves
2 cups heavy cream
1⁄2 cup cream cheese Salt and Pepper, to taste
1. Place the potatoes in a 4-quart saucepan covered with water by at least 2- inches. Add a 1⁄4 cup of salt and bring to a boil. Cook for 20 – 25 minutes until the potatoes are soft and tender.
2. While the potatoes cook, set a 1-quart saucepan over medium heat and add the butter, garlic and rosemary. Cook the garlic and rosemary in the butter, for 4-5 minute, stirring often until the garlic is lightly toasted. Add the heavy cream and let simmer gently until the potatoes are ready.
3. When the potatoes are tender, drain the water from the pan and return the potatoes to the fire, stirring often to help evaporate some of the water.
Continue to do this for about 4-5 minutes.
4. Next, add the hot cream and cream cheese to the potatoes and season with salt and pepper. Use a whisk or potato masher to mix the cream, cream cheese and potatoes to form mashed potatoes, and reduce the heat to low. Continue to stir or mash the potatoes until they are the texture that you want. Serve with the Broiled Steak and Baby Arugula Salad.
INGREDIENTS FOR BABY ARUGULA SALAD:
5-6 ounces very fresh baby arugula 3⁄4 cup toasted walnuts
8-ounces sliced pickled beets
1⁄4 cup pickled beet juice
1 tablespoon yellow mustard
2 teaspoons honey
1⁄2 cup extra virgin olive oil Salt & pepper to taste
1⁄2 cup shaved parmesan cheese
1. Place the baby arugula on a large platter and put the toasted walnuts all around the lettuce.
2. Spread the pickled beets over the lettuce and in a small bowl, add the yellow mustard, honey and pickling juice and stir well to combine.
3. Using a whisk and working just a few drops at a time, Whisk in the olive oil into the beet juice base. Season with salt and pepper and drizzle over the arugula.
4. Garnish with the shards of parmesan cheese and a touch of sea salt and fresh ground black pepper. Serve with the Broiled Oyster Sauce Ribeyes and the Garlic & Rosemary Mashed Potatoes.
BLOOD ORANGE MARGARITA
Recipe Courtesy of YoYo
Lime wedge for the rim
1 tablespoon Kosher Salt
1 tablespoon Demerara (light brown sugar) 2 tablespoons Tagin for the rim
4 ounces Reposado Tequila
1 ounce Simple Syrup
1 ounce Fresh Lime Juice
3 ounces fresh squeezed Blood Orange juice 3-4 thin slices Jalapeños
Sliced Blood Orange for garnish
Sliced jalapeno for garnish
1.Take 2 Margarita glasses and place the lime wedge over the rim and run it all the way around. In a small bowl, combine 1 tablespoon of Kosher salt, 1 tablespoon demerara sugar and 2 tablespoons of Tagin Spice. Mix well to combine and place on a shallow plate.
2. Dip the margarita glasses into the spice blend to coat the rim of the glass, being sure to get some of the spice inside the glass. Set aside as you prepare the cocktails.
3. Blood Orange Juice and thin sliced jalapeños. Add large pieces of ice, top with the lid and shake vigorously for about 30-45 seconds.
4. Strain the Margarita into the rimmed glasses and garnish with the sliced Blood Oranges and the Sliced Jalapeños.