The Stonewood Flavors You Love…
From Your Very Own Kitchen
Perhaps you’re planning a dinner party for friends or you’re hosting the next holiday at your house and the whole family is invited…
Maybe you’re simply in the mood to cook a delicious romantic dinner for two.
Whatever the occasion, you don’t have to be a Master Chef or have a gourmet kitchen to create a mouthwatering meal that will have your guests begging for their next invitation.
Stonewood Grill and Tavern is now making it easier than ever for you to recreate your favorite steak and fresh seafood dinners in your very own home.
Chef Chuck Jaloski designed and perfected these recipes to deliver the tastiest entrees imaginable. And now he wants to share them with you.
And while each recipe may vary, you’ll find many will include:
- A list of ingredients for easy shopping
- Step-by-step instructions
- Presentation ideas
- Wine and cocktail pairing suggestions — see our drink recipes for your favorite Stonewood martini and cocktail specials.
Explore your inner chef — plan your next evening at home now… and bring a delicious touch of Stonewood to your table.
Filet Oscar (Serves 2)
Ingredients:
- 6 Tbsp. Pasteurized egg yolks
- 3 Tbsp. Lindeman’s Bin 65 Chardonnay
- 1 Tbsp. Lemon Juice
- ¼ tsp. Salt
- 1/8 tsp. Tabasco
- 1/8 tsp. White Pepper
- 1/8 tsp. Worcestershire Sauce
- 12 Tbsp. Warm drawn butter
- (two) 6 oz. Filet cut tenderloins
- Pinch Salt
- Pinch Pepper
- 4 Tbsp. Drawn Butter
- 1 lb. Asparagus
- 4 Tbsp. Canola Oil
- 1 can Lump Crab Meat
Hollandaise Directions:
Chef Chuck's Tip:
Do not place top piece of double boiler over boiling water until ready to make the hollandaise. This would cause the eggs to scramble. The temperature of the pot and eggs should slowly raise together.
Grilling A Medium Rare - Medium Steak With Diamond Grill Marks:
Chef Chuck's Tip:
Prior to service, brush the steak with butter and seasoning. The steak will glisten when placed on the plate.
Asparagus & Crab Directions:
To Build The Plate:
NUTRITIONAL INFORMATION:
Calories (kcal) 1428.44; Protein (g) 64.03; Carbohydates (g) 13.39 ; Total Sugars (g) 0.56 ; Fat (g) 127.17
- Set a double boiler on the stove over medium-high heat. Allow the bottom pot to boil.
- Place the egg yolks into the double boiler, whip continuously until the egg yolks change from a bright vibrant yellow to a pale yellow and mayonnaise-like consistency.
- Remove from heat.
- Add wine, lemon juice, salt, Tabasco, white pepper, and Worcestershire while continuing to whip the mixture.
- Very slowly, drizzle the butter into the mixture until emulsified (thickened) as not to break the hollandaise. (Adding the butter too quickly into the egg yolk mixture will cause the hollandaise to break).
Chef Chuck's Tip:
Do not place top piece of double boiler over boiling water until ready to make the hollandaise. This would cause the eggs to scramble. The temperature of the pot and eggs should slowly raise together.
Grilling A Medium Rare - Medium Steak With Diamond Grill Marks:
- Preheat grill to medium-high.
- Prior to grilling, season the steaks with seasoning, not butter.
- Place the steak, season side down pointing the steak at the ‘ten o’clock’ angle. Brush the top with butter and season liberally.
- Leave alone for 3 minutes.
- Turn the steak over and place back onto the grill facing the ‘two o’clock’ angle. Leave the steak alone for 3 minutes. Brush with butter and seasoning again.
- When it’s time to flip the steak over, start the ‘ten-to-two’ angle process again leaving the steak alone for 3 minutes per turn. Brush and season the steak when turning.
- Every time you flip or turn the steak, baste with clarified butter and re-season.
Chef Chuck's Tip:
Prior to service, brush the steak with butter and seasoning. The steak will glisten when placed on the plate.
Asparagus & Crab Directions:
- While the steaks are grilling, bring a medium sized saucepan of water to a boil.
- Using a sharp knife, cut approximately 2-3 inches off the bottom of the asparagus stalks.
- Place the asparagus into the boiling water for 3 minutes.
- Drain asparagus and place in an ice bath to stop the cooking process.
- Once chilled, drain and reserve for service.
- Just prior to serving, quickly sauté the asparagus in ½ oz. of canola oil over medium-high heat to reheat the vegetable.
- In same pan, place crab meat in the same pan to heat throughout.
To Build The Plate:
- Place the warmed asparagus on a serving plate.
- Place the Filet on the asparagus
- Add the crabmeat atop the filet
- Drizzle the hollandaise over the crabmeat.
- Enjoy!
NUTRITIONAL INFORMATION:
Calories (kcal) 1428.44; Protein (g) 64.03; Carbohydates (g) 13.39 ; Total Sugars (g) 0.56 ; Fat (g) 127.17
Chocolate Bread Pudding
Whiskey Sauce Ingredients:
Bread Pudding Ingredients:
- 1/4 cup water
- 1 cup sugar
- 1/8 tsp. vanilla extract
- 1 oz. Jim Beam Bourbon
- 1 egg
- 2.5 ounces butter
Bread Pudding Ingredients:
- 1 loaf French bread
- 3 tbsp. butter
- 1 & 3/4 cup heavy cream
- 4 tbsp. + 2 tsp. sugar
- pinch salt
- 2.5 ounces Myers Dark Rum
- 2 eggs (beat in one by one)
- 4 tbsp. + 2 tsp. sugar
- 2 tbsp. butter
- 2 tbsp cocoa
- 10 – 15 each chocolate chips
- Vanilla Ice Cream
Whiskey Sauce Directions:
Bring water to a boil. Add sugar and stir constantly until completely dissolved. Add vanilla and bourbon & bring back to a boil. Beat eggs in a stainless bowl, put half of the syrup into eggs and stir continuously. Pour eggs back into syrup. Cut butter into small pieces and stir until fully melted into sauce. Cool down in ice bath and store in proper container.
Bread Pudding Directions:
Cut French bread, into 1” x 1” squares. Pour melted butter over bread. Combine heavy cream, sugar, salt, rum and eggs together in mixing bowl. Melt butter, sugar and cocoa powder in a sauce pan. Stir until smooth. Temper in ½ cold mixture to hot mixture and stir until smooth. Combine liquid mixture with bread and mix thoroughly. Spray oven resistant serving bowls with non-stick aerosol spray and portion evenly into dishes. Sprinkle 10-15 chocolate chips on top and back at 350° for 12-15 minutes. Remove from oven, turn pudding mixture over onto serving bowl, drizzle with Whiskey Sauce and top with a scoop of vanilla ice cream.
Bring water to a boil. Add sugar and stir constantly until completely dissolved. Add vanilla and bourbon & bring back to a boil. Beat eggs in a stainless bowl, put half of the syrup into eggs and stir continuously. Pour eggs back into syrup. Cut butter into small pieces and stir until fully melted into sauce. Cool down in ice bath and store in proper container.
Bread Pudding Directions:
Cut French bread, into 1” x 1” squares. Pour melted butter over bread. Combine heavy cream, sugar, salt, rum and eggs together in mixing bowl. Melt butter, sugar and cocoa powder in a sauce pan. Stir until smooth. Temper in ½ cold mixture to hot mixture and stir until smooth. Combine liquid mixture with bread and mix thoroughly. Spray oven resistant serving bowls with non-stick aerosol spray and portion evenly into dishes. Sprinkle 10-15 chocolate chips on top and back at 350° for 12-15 minutes. Remove from oven, turn pudding mixture over onto serving bowl, drizzle with Whiskey Sauce and top with a scoop of vanilla ice cream.
