Ingredients
Cream Puffs
- 4 Egg Yolks
- 2 Cups Whole Milk
- 1/3 Cup of All Purpose Flour
- 1/2 tsp Salt
- 2 tsp Vanilla Flavoring
- Chocolate syrup
- Strawberries
- Whipped Cream
NY Strip Steak
- 2 New York Strip Steaks
- Salt
- Pepper
- 2 Sticks Salted Butter (softened)
- Chopped Parsley
- Lemon Zest
- Lemon Juice
Directions
Cream Puffs
Preheat oven to 400. Grease light colored tin muffin pans (do not use dark colored tin pans). In medium size sauce pot, on high heat, add water and one stick of butter. Once melted turn down heat to medium low and add flour, then stir in one egg at a time, stirring rapidly so that eggs do no scramble, then use wire whist to stir until mixture becomes smooth and creamy, spoon into tins and bake in oven.
In a separate sauce pan make custard filling by combining flour, salt and sugar and mixing well. Heat milk in another pot and slowly add to mixture, continue to stir until it becomes bubbly. In a glass bowl add egg yolks and then slowly add a little of the custard mixture to the eggs, combine well by stirring, then put back into pot, add vanilla flavoring, stir well and sit aside to cool. Take puffs from oven, cool, open and put custard in center, drizzle with chocolate and whipped cream and garnish with strawberries.
New York Strip Steak
Preheat oven to 225 degrees. Sprinkle steak with salt and pepper and place on baking pan. Bake for 3-5 minutes for medium Steak and 2-3 for medium rare steak. Cook longer for well done. Remove from oven when it reaches your desired temperature. Heat skillet on top of stove add olive oil and butter and bring to a nice hot heat. Take steaks out of oven and seer in skillet on both sides for about a minute.
Herb Butter Sauce
2 Sticks of butter mix with hand mixer until smooth, add two full hands of freshly minced parsley (Can substitute, oregano, basil, thyme, rosemary or any kind of herb you want to flavor butter with), zest of one lemon, then squeeze juice from half of lemon, don’t get seeds in mixture, continue to mix with hand mixture. Then take mixture and shape into long roll, wrap with saran wrap and tin foil. Place in refrigerator.
