easy recipes – Chris Bassett

I get so many requests for vegan and vegetarian food/recipes, which I dont mind, but I just dont really cook that way. I am for sure a meat and potatoes kinda guy. That being said, I love and appreciate all the support from EVERYONE so every now and then, I will suffer through a vegetarian meal lol.

I do have one question though…..why is it that vegetarians/vegans want all of their food to resemble or even taste like MEAT?!?! Just eat the meat, lol. I promise it is really good! To each their own I suppose.

Steak Diane is one of my favorite ways to do steak, so why not do it with a cauliflower steak.

Grocery Cart:

1 head of cauliflower

1 shallot

1/4 # mushrooms (sliced)

1 tbl olive oil

2 oz cognac

1tbl Bassetts Blends All Purpose Seasoning

2 tsp dijon mustard

1/2 bunch of thyme

2 garlic cloves

2 stalks of rosemary

2 tbl butter

1/2 cup heavy cream

1/2 cup vegetable stock

2 tsp worcestershire sauce

2 tbl chopped chives

salt & pepper to taste

Directions:

First, we are going to slice our cauliflower into 1/2 inch to 1 inch thick slices, whatever size you would like. Next drizzle on a little bit of oil, and then season generously with my Bassetts Blends All Purpose seasoning.

Using a saute pan, add in 1 tbl of oil and begin to heat. Once the pan is hot, add in the cauliflower and sear for 3 minutes, or until desired color and crust is formed. After it has been seared, flip the cauliflower and sear on the other side for the same amount of time.

Once the cauliflower has been seared thoroughly, add in the garlic, thyme, rosemary, and butter. As the butter begins to melt, baste the cauliflower for 30 seconds on one side, the n flip and do the other side. Repeat this process until the cauliflower reaches your desired tenderness, maybe 2-3 minutes

Remove the cauliflower from the pan and place on a wire rack. Dump the butter, garlic rosemary, thyme onto the “steak, and let rest while you make the sauce.

For the Sauce: Using the same pan, on medium high heat, add the shallots and mushrooms to the pan and saute until shallots become translucent (about 3 minutes).

Next, deglaze the pan with the cognac and reduce ton almost nothing.

Next, add in the mustard, worcestershire sauce, and vegetable stock and cook for 3 minutes.

Once the stock begins to reduce, add in the heavy cream and reduce until the sauce coats the back of a spoon. Finish the sauce with salt and pepper, and chives.

This has been a favorite salad of Candiace’s for quite dome time. The first time that she ever told that she wanted it, I was a little confused. The ingredients just weren’t working for me in my head. But, she asked for it….so she got it. To my surprise, I actually enjoyed it as well. It is really fresh, especially when the mangoes AND tomatoes are ripe!

Im not sure that this “qualifies” as a “craving” so much so as she just wanted me to make it! Either way, as we apporach the summer time, I’m sure you will enjoy this one as much as she does!

GROCERY CART:

1 ripe medium sized mango

2 large avocados

1/2 small red onion

1 cup grape tomatoes (sliced in half)

Fresh mozzarella

2 TBL Olive Oil

1 TBL Balsamic Glaze

2 TBL Cilantro (rough chop)

1 TBL Lemon Juice

Romaine Hearts

Salt & Pepper to taste

DIRECTIONS:

First we are going to need a large mixing bowl.

Next, we are going to dice up our mango, avocado, red onion, cilantro, and cut your grape tomatoes in half.

Add all of the above items to your mixing bowl, and then add in the juice of 1 lemon.

Next add in the olive oil

Season to taste with salt and pepper, then mix to combine thoroughly.

For plating, add some romaine leaves to your plate, add the salad on top, and fionally garnish with balsamic glaze

Tag: easy recipes

CAULIFLOWER DIANE

CANDIACE CRAVINGS PT II: MANGO AVOCADO SALAD