"Wow!" Multitude roared as the flames danced over the food.
Imagine good friends, fabulous food and entertainment that magically transport you to a foreign country.
I always thought that the saganaki, flaming cheese appetizer, which dramatically doused with brandy and set ablaze in a show-stopping spectacular tableside show, which originated in Greece. However, while vacationing in Greece in the 1980s, I learned that Saganaki not originate in Greece at all. Instead, saganaki claimed to have originated in my hometown.
dining restaurants in Chicago during the Greek city of my youth left a searing impression on my sympathies for the theatrics of food and entertainment.
As spring approaches, my imagination was ignited visions of flaming appetizers lighting calm, moonlit dinner under a canopy of trees swaying back yard. With or without the reflected waves from the back yard swimming pool, garden Tallahassee spring setting is perfect for setting a great evening.
is present in my culinary archives, I dug up an old flame favorite recipe that I use frequently to prepare for a special dinner.
for a single source of dinner, the simplicity and elegance, steak Diane brings the excitement and romance that will leave your guests to sing for free "oohs" and "aahs" for you.
for a single source of dinner, the simplicity and elegance, steak Diane brings the excitement and romance that will leave your guests to sing for free "oohs" and "aahs" for you.
...Steak Diane is a fine vintage kitchen fare. I'm not exactly sure when it comes to eating. My research suggests that American invention from the late 1950's and early 1960's, when the French inspired menus are Julia Child and the Kennedy White House contribute to the rich and saucy awareness of our nation's culinary landscape. Before and during this same time, many of the nation's best restaurants were known for presenting food dazzling staging.
...Executive chef Michael Lomonaco, New York, the legendary "21" painted a delicious description of the restaurant food steak Diane and the glamorous era of the "21" Cookbook. Lomonaco writes: "In '21," a traditional steak Diane prepared tableside by the captain or Maître Walter Weiss. Sizzling beef in a large copper pan with flaming brandy sauce bubbles and makes a wonderful show recalls the days when Humphrey Bogart and friends would bound at midnight after the recent opening on Broadway ."
...If you do not mind burning the food, the dish is equally delicious without the dramatic flare.
Serve with a classic Caesar salad, bruschetta rustic, vintage aged red wines, desert stormy and dash of artistic expression for the timeless and a great-tasting dinner, with or without the pyrotechnics.
Flaming Steak Diane
beef tenderloin medallions, 1 per person pounded to 1-inch thin
1 tbsp. butter
Sea salt, if desired
Freshly ground black pepper, if desired
Greek seasoning blend, to taste
1 cup fresh mushrooms, sliced
garlic, if desired
shallots, to taste
lemon juice, if desired
1 cup cognac or brandy
2 tbsp. sherry
2 tsp. Dijon mustard
1 cup reduced beef or veal stock
1 cup sour cream
2 tbsp. green onions, chopped
1 tsp. each parsley and chives
1 Melt the butter in a heavy saucepan over medium heat.
2 Season beef with sea salt, pepper and Greek seasoning.
3 Add 2 steaks at a time and fired no more than two minutes per side.
4 Transfer the steaks to a heated platter in the oven.
Repeat steps 1-4 for additional steaks.
Meanwhile, saute mushrooms, garlic and onion for 2 minutes in butter, a dash of your favorite spices and a squeeze of lemon. Lower the heat, take the pan off the stove and add the cognac or brandy. Return to saucepan and cook over a low burner flame. Add sherry and Dijon mustard. Add beef or veal stock and cook for another minute.
Add the cream and bring to a boil in the vicinity. Remove from heat and add chopped onions, parsley and chives. Sauce Beef medallions. If you are comfortable fiery food, it can be done in the kitchen or tableside. Carefully tilt the pan with the sauce and the steak, pour a little brandy into the front edge of the container, a light with a match.
(c) Kathi Dameron, Kathi Dameron and Associates
This article is from "Entertaining with Kathi" newspaper column originally appeared on February 28.2007.
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