GOLDEN VALLEY, Minn. – If you don't have plans for New Year's Eve yet, FireLake Grill House & Cocktail Bar is cooking up a special menu to ring in the New Year.
Sous Chef Junior Santiago and General Manager Jay Rankin stopped by KARE Saturday to share a recipe from their NYE menu.
Flat Iron Steak and Prawns
4 ounces Filet
2 ounces Pinot-Mushroom Sauce
6 ounces White Cheddar Mashed Potatoes
6-8 fresh water prawns, grilled
2 ounces Meyer Lemon Butter sauce
1/8 wedge lemon
Grill steak choice to desired doneness. Spoon cheddar mash to left rear of plate. Place steak in front of mash to left and prawns to right. Spoon Meyer lemon butter sauce over prawns. Serve with steak sauce in ramekin behind steak. Garnish with lemon and chive mix over prawns.
White Cheddar Mashed Potatoes
1 pound peeled potatoes, diced 2"
1 5/8 ounces butter
¼ tablespoon Thyme, minced
2 fluid ounces heavy cream, warmed
2 fluid ounces sour cream
¼ teaspoon white pepper
1/3 tablespoon salt
2 ounces White Cheddar cheese, shredded
2 tablespoons green onions, sliced thin
Steam potatoes. When cooked tender (approximately 50 minutes). Check with skewer for doneness. When potatoes are just about done, Put cream, sour cream and butter in sauce pot, bring to simmer, reduce heat to low and hold while potatoes are cooking. Rice potatoes.
Mix Thyme, salt and pepper to warm cream blend. Then add cream mix, cheddar and scallions into riced potatoes. (Do not add all liquids at once, add to achieve desired consistency).
Candy Cane Martini
1 oz. Crème de Menthe
1 oz. Crème de Cacao
½ oz. Fresh Cream
Shaken and served up in a glass rimmed with crushed candy cane.
1 ½ oz. Stoli Bluberi vodka
1 oz. Kinky Blue
½ oz. blueberry juice
Shaken and served with a blueberry garnish.
FireLake Grill House & Cocktail Bar is located at Radisson Blu Mall of America. For more information visit FireLake Restaurant.