Week of 11/1/1999

Sirloin Steaks with Potatoes and Spicy Chili Butter

1/2 cup butter, room temperature
1/4 cup minced shallots
2 Tbls. minced seeded jalapeno chilies
2 onions, thinly sliced
3 russet potatoes, peeled, cut into 1/2 inch thick rounds
1/4 cup chopped fresh Italian parsley
4 (12 oz.) sirloin strip steaks, trimmed
olive oil

Mix first 3 ingredients in small bowl. Season with salt and pepper. Spoon onto plastic wrap; roll into cylinder. Cover chili butter and refrigerate at least 3 hours or overnight.

Melt 2 Tbls. chili butter in heavy large pot over medium heat. Add onions; saute until deep golden brown, about 25 minutes. (Can be made 1 day ahead; cover and chill.)

Steam potatoes until tender, about 15 minutes. Cool. Melt 3 Tbls. chili butter in heavy medium skillet over medium heat. Add potatoes; saute until golden brown, about 8 minutes. Mix onions and parsley into potatoes. Season with salt and pepper.

Sprinkle steaks with salt and pepper. Brush 2 heavy large skillets with oil; heat over high heat. Add 2 steaks to each skillet; cook to desired doneness, about 6 minutes per side for medium-rare. Rewarm potato mixture. Spoon onto plates. Top with steaks. Slice remaining chili butter; arrange atop steaks. Serves 4.

Acorn Squash Stuffed with Wild Rice, Hazelnuts and Dried Cranberries
Serve this with a spinach salad and warm, crusty bread and you will have a wonderful vegetarian meal!

7 cups water
2 cups wild rice or wild rice blend (about 12 oz.)
3 small acorn squash (about 10-12 oz. each), cut in half and seeded
2 Tbls. butter
2 cups finely chopped onions
2 tsp. crumbled dried sage leaves
2 Tbls. fresh lemon juice
1/2 cup plus 3 Tbls. dried cranberries (about 3 1/2 oz.)
1/2 cup plus 3 Tbls. chopped toasted hazelnuts (about 3 oz.)
1/4 cup chopped fresh parsley

Bring 7 cups water and rice to boil in heavy large saucepan. Reduce heat; cover and simmer until rice is tender, about 1 hour. Drain. Transfer rice to large bowl.

Preheat oven to 375 degrees. Oil baking sheet. Place squash, cut side down, on sheet. Bake squash until tender, about 40 minutes. Cool. Using spoon, scoop out pulp from squash, leaving 1/4 inch thick shell; reserve shells. Transfer pulp to medium bowl; set aside. Reduce oven temperature to 350 degrees.

Melt butter in large nonstick skillet over medium heat. Add onions and saute until very tender, about 15 minutes. Add sage; stir 2 minutes. Add rice, squash pulp and lemon juice; stir until mixed, breaking up squash pulp into smaller pieces. Mix in 1/2 cup cranberries, 1/2 cup hazelnuts and parsley. Season with salt and pepper.

Divide rice mixture among reserved squash shells. Place in roasting pan. (Can be made 6 hours ahead. Cover and chill.)

Bake squash until filling is heated through, about 25 minutes. Sprinkle with 3 Tbls. cranberries and 3 Tbls. hazelnuts. Serves 6 as side dish and 3-4 as main dish.

Nancy’s Favorite Chocolate Pie
Don’t save just for special!

Pie:
2/3 cup sugar
1/4 cup cornstarch
2 Tbls. unsweetened cocoa powder
Pinch salt
6 large egg yolks
2 cups milk
1/2 cup chilled whipping cream
6 oz. bittersweet (not unsweetened) or semisweet chocolate, chopped
1 Tbls. dark rum
1 tsp. vanilla extract

Chocolate Crumb Crust
Topping: 1 cup chilled whipping cream, 2 Tbls. powdered sugar, 1 tsp. dark rum, chocolate curls.

For Filling: Whisk first 4 ingredients in heavy medium saucepan to blend. Whisk in egg yolks to form thick paste. Gradually whisk in milk, then cream.

Whisk over medium-high heat until mixture thickens and boils 1 minute. Remove from heat. Add chocolate and whisk until smooth. Whisk in rum and vanilla. Cool 5 minutes, whisking occasionally. Transfer filling to frozen crust. Chill until cold, at least for 2 hours and up to 1 day. For Topping: Beat first 3 ingredients in large bowl until firm peaks form. Spoon whipped cream into pastry bag fitted with large star tip. Pipe rosettes around edge of pie. Garnish with chocolate curls. (Can be made 4 hours ahead; chill.)

Chocolate Crumb Crust
Nonstick vegetable oil spray
6 Tbls. unsalted butter
1 oz. bittersweet (not unsweetened) or semisweet chocolate, chopped
30 chocolate wafer cookies

Spray 9 inch diameter glass pie dish with nonstick spray. Stir butter and chocolate in heavy small saucepan over low heat until melted. Finely grind cookies in processor. Add chocolate mixture. Process until crumbs are moistened. Press crumb mixture into prepared pie dish. Freeze until firm, about 30 minutes.