Home Page Catalog Order Form Customer Comments
Retail Stores Recipes Char Crust Story Contact Us
DELICIOUS RECIPES...
made easy with our fabulously unique dry-rub seasoning blends!
Click here to download a PDF of our Recipe Booklet.
Note: PDF document is 6 MB. Recipe booklet contains 7 fabulous recipes that are easy and fast!
Or for a special steak night at your house, try either of the 2 delicious recipes below:
Steak Dunigan*
1 to 2 Tablespoons of Char Crust®Rub
2 14- to 15-ounce New York sirloin strip steaks
Sauce
2 Tablespoons olive oil
1 Medium onion, chopped fine
1 cup chopped roasted green chile, preferably New Mexican, fresh or frozen
1/4 teaspoon dried oregano
1/4 teaspoon minced cilantro
1/4 teaspoon salt
1 teaspoon minced jalapeño, optional
4 tablespoons unsalted butter
4 large mushrooms, sliced thin
About 30-40 minutes before cooking time, rub the Char Crust into
the steaks, and let them come to room temperature. Cut the steaks in half
to satisfy four non-Texas appetites.
Prepare the sauce: Heat the oil in a small saucepan, and add the onion.
Sauté it briefly, until it is soft. Add the remaining ingredients,
including the jalapeño if you want the extra heat, and cook for 5
minutes. Keep the sauce warm.
Heat the butter in a small skillet, and add the mushrooms. Sauté
them until they are soft, about 5 minutes. Keep them warm, too.
Grill or pan fry the steaks to the desired doneness, turning them once.
Transfer the steaks to a platter. Spread the mushrooms over the tops of
the steaks. Cover each steak equally with the green chile sauce. Serve the
steak immediately.
(* reprinted from Texas Home Cooking, ©1993, Cheryl Alters Jamison
and Bill Jamison, published by Harvard Common Press, Boston, Massachusetts.
Originally printed in The Pink Adobe Cookbook, © 1988, Rosalea
Murphy.)
Steak Peggy Sue*
French chefs had a good idea with Steak Diane, but this variation is more
true to a Texan's heart.
1 pound Beef tenderloin, cut into 8 medallions
2 to 3 teaspoons Char Crust®Rub
4 tablespoons unsalted butter
2 tablespoons minced onion
2 tablespoons brandy
1 tablespoon Worcestershire sauce
1 teaspoon brown mustard
1 teaspoon fresh lemon juice
2 tablespoons minced parsley
About 20 to 30 minutes before cooking time, rub the tenderloin medallions
with Char Crust Rub.
Warm 1 to 2 tablespoons of the butter over medium-high heat. Pan-fry the
medallions to the desired doneness, turning once. This only takes a few
minutes.
Remove the medallions from the pan and arrange them on a serving platter.
Keep them warm while you make the sauce.
Add the remaining butter to the pan drippings, and reduce the heat to medium.
Stir in the onion and cook it until it is well softened. Pour the brandy
into the pan and ignite it. After the flame has died, add the Worcestershire,
mustard, and lemon juice, and heat them through. Sprinle in the parsley,
and stir.
Spoon the sauce over the steaks, put on a Buddy Holly record, and serve
immediately.
(* reprinted from Texas Home Cooking, ©1993, Cheryl Alters Jamison
and Bill Jamison, published by Harvard Common Press)
Home Page Catalog Order Form Customer Comments
Retail Stores Recipes Char Crust Story Contact Us