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Nick's pepper sauce (Sauce au poivre) recipe

Nick's pepper sauce (Sauce au poivre) recipe


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  • Recipes
  • Dish type
  • Side dish
  • Sauce
  • Peppercorn sauce

A cracked black peppercorn sauce with a generous splash of cognac, creme fraiche and extra butter creates a rich and smooth sauce for grilled sirloin steaks.

61 people made this

IngredientsServes: 6

  • 2 tablespoons butter
  • 40g finely minced shallot
  • 6 tablespoons finely chopped fresh parsley
  • 1 tablespoon crushed black peppercorns
  • 1/2 teaspoon salt
  • 235ml cognac
  • 350ml beef stock
  • 6 tablespoons creme fraiche
  • 2 tablespoons butter

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Melt 2 tablespoons butter in a saucepan over low heat. Cook and stir shallot in hot butter until translucent, about 5 minutes. Add parsley and saute for 5 minutes; season with crushed black peppercorns and salt to suit your taste.
  2. Carefully pour cognac over shallot mixture; cook and stir until flames have disappeared, 2 to 3 minutes. Add beef stock and bring to a boil; reduce heat, add creme fraiche and simmer until sauce is slightly reduced, about 5 minutes. Stir 2 tablespoons butter into sauce until melted.

Tip

The flames may get quite high when heating the cognac, so pay attention to anything flammable above and around the pan. When the initial large flame has died down, a small blue flame will continue to burn for several seconds.

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Reviews & ratingsAverage global rating:(8)

Reviews in English (5)

by Julie Perez

This was he perfect sauce for an herb-garlic pepper tenderloin on the grill. I tripled the recipe and there was nothing left for a party of 15!-16 Jan 2017

by Cinte Kimi

oh boy, this is good. i double the pepper since i love the heat and skip cognac since i dont have one in hand. i add 2 tbs black sweet soy sauce for coloring and add cornstarch to thicken. this is definitely a keeper. so so good!-28 Oct 2016

by dhisrael

This is my "go to" recipe with beef tenderloin, even Salisbury Steak, boneless pork chops...it's the bomb. I often make with heavy cream or even sour cream. I slightly prefer the sour cream. When I have it, I sometimes substitute Demi glace' for beef stock. A pinch of citic acid or a teaspoon of lemon juice will brighten the flavor. You need to try it! It saves pretty good if there are leftovers. I put it on my potato too. Good stuff.-18 Jul 2016

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Au Poivre Sauce recipe Epicurious.com

Epicurious.com DA: 18 PA: 42 MOZ Rank: 60

  • Heat a large nonstick sauté pan over medium heat
  • When the pan is hot, add the butter
  • When the butter has melted, add the shallots and sauté, stirring occasionally, until they are nearly

Nick's Pepper Sauce (Sauce au Poivre) Recipe Allrecipes

Allrecipes.com DA: 18 PA: 50 MOZ Rank: 69

  • Black pepper sauce with shallots, also known as 'sauce au poivre', is a quick and easy topping for steak
  • This recipe makes a LOT of sauce

Steak au Poivre Recipe Alton Brown Food Network

Foodnetwork.com DA: 19 PA: 50 MOZ Rank: 71

  • Return the pan to medium heat and add the cream
  • Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 …

*Recipe* Sauce au Poivre / Blog / La Cuisine Paris

  • Melt the butter, then add the crushed black peppercorns and cook for 2 minutes
  • In another pan, heat the Cognac, then flambé it
  • Pour the Cognac over the peppercorns and reduce by 1/3
  • Add the veal stock and let the mixture reduce by half.

Manny's--Au Poivre Sauce Better Homes & Gardens

Bhg.com DA: 11 PA: 38 MOZ Rank: 53

  • In a 10-inch skillet, combine brandy, pepper, and bouillon granules
  • Boil gently, uncovered, about 3 minutes or until brandy almost evaporates
  • Stir in cream until sauce is thickened, stirring occasionally

Sauce au poivre Alices Kitchen

Alices.kitchen DA: 18 PA: 32 MOZ Rank: 55

  • Steak au poivre is often served with a sauce consisting of reduced cognac, thick cream, and the fond from the bottom of the pan, often including other ingredients such as butter, shallots, and/or Dijon mustard
  • Common side dishes to steak au poivre are various forms of mashed potatoes and pommes frites (small fried shoestring potatoes).

Steak au Poivre Recipe Allrecipes

Allrecipes.com DA: 18 PA: 31 MOZ Rank: 55

  • Heat butter in a heavy skillet over medium-high heat
  • Add steaks cook, turning with tongs, until browned, about 2 minutes per side

Steak au Poivre recipe Epicurious.com

Epicurious.com DA: 18 PA: 42 MOZ Rank: 67

Heat a 12-inch heavy skillet (preferably cast-iron) over moderately high heat until hot, about 3 minutes, then add oil, swirling skillet, and sauté steaks in 2 …

How to Make Steak au Poivre Martha Stewart

  • Make the Pepper Sauce Wipe the skillet clean return to medium heat
  • Add two tablespoons unsalted butter and one finely chopped shallot

Porterhouse With Summer Au Poivre Sauce Recipe Bon Appétit

Bonappetit.com DA: 18 PA: 47 MOZ Rank: 74

  • Prepare a grill for high indirect heat (for a charcoal grill, bank coals on one side of grill for a gas grill, leave one or two burners off) oil grate with vegetable oil

Steak au Poivre Recipe Bon Appétit

Bonappetit.com DA: 18 PA: 29 MOZ Rank: 57

  • Heat oil in a large skillet, preferably cast iron, over medium-high
  • Cook steaks, undisturbed, until a deep golden brown crust forms underneath, about 3 …

Steak au Poivre Recipe or Steak With Peppercorn Sauce

  • Melt ¼ stick of butter in a sauce pan and sauté shallots (cooking quickly over high heat) until transparent for approximately 2-3 minutes
  • Add 1 tablespoon of cracked peppercorns
  • This is the hardest part to making this sauce.

Black Peppercorn Sauce, Sauce au Poivre Lovefoodies

Lovefoodies.com DA: 15 PA: 40 MOZ Rank: 67

  • In a saucepan over medium heat add the butter and melt
  • Then add the shallot and saute until soft
  • Add the brandy and bring to the boil.

Steak au Poivre with Cognac Sauce

Finecooking.com DA: 19 PA: 41 MOZ Rank: 73

  • Add the cream, tarragon, the remaining 1 tsp
  • Thyme, and any accumulated juices from the resting steaks
  • Bring to a boil, reduce to a simmer, and …

Steak au Poivre with Cognac Cream Sauce Recipe Alton Brown

Altonbrown.com DA: 14 PA: 25 MOZ Rank: 53

  • Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick
  • Gently shake pan until the flames die
  • Return the pan to medium heat and add the cream
  • Bring the mixture to a boil and whisk until the sauce

Peppercorn Cream Sauce – Sauce au Poivre Recipe

  • Au poivre, in French, means prepared or served with a generous amount of peppercorns or coarsely-ground pepper
  • Steak au Poivre in French, is literally steak with pepper
  • Traditionally it is a filet mignon steak that is sauteed and served with a quick sauce

Beef Tenderloin Au Poivre (Incredible Sauce) Recipe

Food.com DA: 12 PA: 50 MOZ Rank: 78

This recipe was adapted from Saveur magazine though it was actually Entocotes au Poivre Vert (Strip Steaks with Green Peppercorn Sauce.) The sauce is what this recipe is all about the silky rich taste of this sauce


Nick's pepper sauce (Sauce au poivre) recipe - Recipes

Directions

Brush the steaks with one tablespoon of olive oil, then coat with the crushed peppercorns on all sides.

In a large sauté pan big enough to hold all the steaks at once, heat the oil over medium high heat until it starts to sizzle.

For steaks cut 1 to 1 ½ inches thick, four minutes per side will give you a medium rare steak. If you prefer your steak medium, increase the cooking time to a total of six minutes per side.

Add the steaks to the hot oil and reduce the heat to medium.

When you cook the steaks do not move them around the pan. Let them sit on one side until it is time to turn them.

In the last two minutes of cooking, add the softened butter to the pan and using a spoon, braise the steaks with the melted butter by gently poring it over the steaks for the remaining cooking time.

Allow steak to rest for at least three minutes before you serve them this way the juices will redistribute inside the meat and the steak will be much juicier. If you serve it right away, the juices will come running out when you first cut into the steak.


Nick's pepper sauce (Sauce au poivre) recipe - Recipes

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Kids Cooking Class with The Saucy Broads and Chef Shayne “The Train”

The Saucy Broads, Purveyors of Culinary Rebellion, is the brainchild of a pair of friends brought together by their love of food and fun. These two incredibly talented ladies, Caroline Cobell of Caroline’s Creations and Chef Cassandra Kara Abercrombie Schultz of the The Bomb Noms, are bringing uniquely creative offerings onto the local food scene.

The Saucy Broads are full swing with Keto Meal Prep services, event planning catering, pop ups, and their recent “Kids Cookery Camp” featuring special guest Chef Shayne “The Train” who made it all the way to the MasterChef Junior semi-finals on Season 5.

Chefs Caroline, Shayne and Cassandra

Together, the three taught children ages 8 to 12 knife skills, mise en place, health and safety, sanitary education, and work space organization. Chef Shayne also taught a demonstration on safe cutting techniques using the “C Claw” method and general kitchen and cooking safety.During the class, each child had the opportunity to make a breakfast, lunch and dessert item. The three chefs were also assisted by Caroline’s children Jordan (21), Jacob (17) and Israel (19) who all worked side by side with the children at their stations.

Kids Cooking Class, Back row: Chef Caroline, Chef Shayne, Chef Cassandra 2nd row: Adrian P., AJ R. Front Row: Joss S., Zac R., McKenna B.

Each participant got a Cooking With Kids/Saucy Broads T-shirt, apron, chef hat, ceramic kids chef knife, and a culinary informative recipe book. Stuffed French toast with fresh fruit and cream cheese jam, Juicy Lucy Burgers and Chocolate Chip Stove Top cookies. The kids thoroughly enjoyed themselves and learned all about cooking in the two and half hour class.

Meet The Saucy Broads

The first of the duo is Caroline Cobell of Caroline’s Creations also known as Caroline’s Kitchen Home of #TamaleMagic. Caroline started cooking for her family when she was 12 when she found inspiration from the likes Emeril, Alton Brown and the original Japanese version of Iron Chef. She is a self taught chef who learned through a combination of her vast collection of cookbooks and by throwing as many parties as she could. Caroline now runs a successful business, recently placed third in The Texas Renaissance Festival Royal Chef Showdown, and is known for her support of other mom and pops businesses.

By day Caroline Cobell was an office manager and by night – and on weekends – she was a party planner extraordinaire and amateur chef cooking, catering for her friends’ parties or planning office events. Caroline became the go-to person if you needed food or something a little bit off the beaten path. She wanted to share her passion for cooking and started what would eventually become Caroline’s Kitchen at local area farmer’s markets by baking cupcakes, brownies, cookies, pies and jams and jellies. Caroline became the Tamale Queen of Tomball, all because her husband Chad suggested that she should sell her homemade tamales.

The Saucy Broads, Chef Cassandra Kara Abercrombie Schultz and Caroline Cobell

The other half of the duo is Chef Cassandra Kara Abercrombie Schultz, a self taught chef who worked in the food and hospitality industry in the since the 90’s. Cassandra is currently working as personal chef and food blogger under the name The Bomb Noms. She loves sharing her recipe development, meal prep ideas and hot sauces she finds. A self proclaimed “chili-head,” Cassandra shares the love of all things food, hot sauce, recipes, and anything saucy or spicy in her Facebook group she started several years ago called “Do you even sauce bro?” Cassandra also sells gourmet spicy foods such as limited edition hot sauces, jerky, seasonings and hopes to expand this company in the future.

Winner of the 2017 Texas Taco, Tequila and Margarita Festival’s Best Margarita with her the “Button Hook” Margarita, Cassandra accepted her award with her dog “Solo.” Cassandra said it is usually made with mezcal and ancho Reyes, a type of triple sec alternative, but for this contest she wasn’t allowed to add extra booze. The winning combination is a blanco tequila plus a fresh orange and lime juice mix infused with buzz buttons and ghost pepper muddled with a mesquite smoked blue agave and paprika simple syrup, garnished with a triple smoked salt & a dehydrated bitters lime with a fresh picked buzz button for nibbling before drinking. It’s an interactive drink. Buzz buttons, also called Szechuan buttons, electric buttons, are an herb flower that awaken your taste buds with an electric like tingle. It’s like a punch in the mouth but your your tongue wants more. That’s why it’s called the “Button Hook”. It’s a “trick” play on a Rita that Cassandra created when she started growing these awesome plants in her garden. All of this with a full time job in the oil and gas industry and having a family to take care of.

Fast forward to February 2018 when the Saucy Broads debuted their skills at a charity pop-up. These two chefs are individually fantastic, but together, Chef Cassandra Kara Abercrombie Schultz and Chef Caroline Cobell are a force to be reckoned with. A seven course “A Tasting of Fare”dinner showed off their talent and creativity from the very first course to the last. All the proceeds were donated to The Renewal Center (also home of Re:Bar/Steampunk Juice), which is run Aaron Edwards and Kelly Stewart Hall.

Samples from “Tasting of Fare” – Smoked Burrata and Beet, Ravioli and Tomato Cream, Steak Au Poivre with Kale Chimichurri, Upside Down Polenta Cake – Clover Honey Polenta Cake with Huckleberry Compote.

Crowd favorites at the charity pop-up dinner included:

  • Ravioli and Tomato Cream made with handmade spinach and ricotta stuffed ravioli, roasted tomato cream sauce and truffle oil.
  • Smoked Burrata and Beet made with beet crisp, chipotle verde, garden arugula, pecan olive oil Bravado basil serrano pipette.
  • Steak Au Poivre made with pepper crusted. Prime tenderloin, with Kale Chimichurri, roasted baby potatoes, Harcourt verts and grated cured yolk.
  • Upside Down Polenta Cake made with Clover Honey Polenta Cake, Huckleberry Compote, Brittle, Lemon Zest.

The Saucy Broads, Caroline Cobell and Chef Cassandra Kara Abercrombie Schultz

The Interview

How did the Saucy Broads, Purveyors of Culinary Rebellion team up start?

Caroline: “I met Cassandra at a few events we were at together. We both seemed to have common interests so we decided to do a few things together. The Saucy Broads became the result.”

Who came up with the name?

Cassandra: “Anyone that knows me knows I have a knack for words and naming things, but we both collaborated this one. We both love all things pirate and saucy and flavorful. We are also both very “saucy” broads and we love to be bold, a lot creative and a little extra. ‘Sauce’ to us means ‘a little extra’ and it means we cook with love, so we both immediately knew that was our name.”

How do you shuffle between Caroline’s Kitchen: Home of #TamaleMagic, family and the Saucy Broads catering and events?

Caroline: “It’s very hard. Family is very important and I am so very blessed to have them work with me. Caroline’s Kitchen is growing rapidly and very organic. The Saucy Broads are quite busy too! I’m always running somewhere. (Laughs)”

How do you handle a day job, family and Saucy Broads?

Cassandra: “I have a very routine and strategic mindset. I prioritize pretty well so I (try to) plan my entire week on Sunday. I run my personal oil and gas businesses 3 days a week and do meal prep, catering and pop ups three days a week. I always put my family first and Caroline has always helped me with that. That’s what having a good partner is all about. We are there for each other.”

What were your favorite special events you have done so far?

Caroline: “We did an event for the bar association. It was like a prom for lawyers. It was awesome.”

Cassandra: “My favorite Saucy Broads Event so far has been our Spring Tea Social. We had a great time working together with Cypress family farm to kitchen & Rebar to make a beautiful tea coterie providing an upscale farm to table tea party with multiple tea paired dishes.”

Both of you are very active in the foodie community, what else do you do?

Cassandra: “I try to stay active in supporting local businesses and actually any small business that I can contribute to. My Facebook group ‘Do you even sauce bro?’ is a pretty active Facebook group revolving around SAUCE! My motto is ‘All sauce matters.’ We predominately discuss and promote hot sauces but any recipes, food pics, white sauce, cold sauce, thin sauce or gravy is also shared! Booze is sauce too, so we promote mixology and infusions as well. I am a small batch, seasonal hot sauce maker so I use this group to share when my annual hot sauce, Dragons Blood Isle is made. My company that makes gourmet sauces, jerky and seasonings, “The Bomb Noms” is also my personal foodie hunting and taste bomb – food blog. I am a ‘for hire chef’ and I promote other local companies products with my recipe development and food photography on my Instagram @The_bomb_noms. I support all things local and all things spicy!”

Caroline: “I started The Food Connoisseur‘s Collective for those people wanting a more relaxed group. Not full of the pressures of reviews and all of the political drama. Post or don’t post. It’s quite freeing.”

How has the Keto Diet changed both of your businesses?

Caroline: “When I started thinking about opening a food establishment it was a bakery I wanted. Tamales were not the first option. Oddly enough I have come full circle and we bake daily. I have also lost about 45 lbs and it’s great to be able to also help others on their journey to be healthier.”

Why did you all decide to do a kids cooking camp class?

Cassandra: “We both love children and love to share information. We have always wanted to teach kids to cook and feed themselves and about kitchen safety. We’re all about being self reliant and sharing with others how to feel more confident about cooking.”

Why did you all make the decision to bring in special guest Chef Shayne The Train?

Caroline: “Shayne is a personal friend of mine. He is such an awesome kid and he loves what he does. It was a no brainer to also be able to show these kids what they can accomplish when following your dreams.”

Chef Shayne “The Train” presenting his Juicy Lucy Zac R. making stuffed French Toast.

What have you been doing since MasterChef Jr.?

Chef Shayne The Train: “I have had the chance to spend time in kitchens of a lot of different local restaurants like 5 Ate Café, Eva’s, Carolines, Q-Shi and even Hubble and Hudson. I have also got to speak to other kids about how I ended up on the show, which was because I didn’t make the basketball team. I got to share how one failure led to something much bigger. I also got to create a lunch item for Klein ISD, Shayne the Train Chicken Tacos. Speaking of school, I am still playing football and this year I joined FFA and raised a pig. That was a cool experience.”

What were the challenges of teaching younger kids how to cook?

Cassandra: “Kids are fun! Kids are also easily distracted…”

The Saucy Broads’ Kids Cooking Class

Were you nervous teaching younger kids knife skills?

Caroline: “I wasn’t nervous teaching at all. I’ve thought about it and I’ve shared skills with my own children and enjoy it. Learning is something I still do myself. I had a blast with them!”

Do you plan on doing more kids classes?

Caroline: “Yes I do. We are trying to get a handle on the growth we are currently experiencing and then we will schedule more classes. Some for adults too.”

Chef Shayne The Train, What are your plans for the future?

Chef Shayne The Train: “I know I want to end up somewhere in the culinary world, but I am not sure where yet. I do think it would be really cool to have my own show! Gotta dream big!”

How did it feel to be a mentor to the kids in the cooking class?

Chef Shayne The Train: “It was really fun. I love to see other kids doing things they love and it’s even better when I get to help them with it!”

Do people recognize you when you’re out and about? Ask for autographs or pictures?

Chef Shayne The Train: “Yes! It still surprises me when it happens, especially since the show seems like a long time ago. I do think it’s neat that I have so many fans still from all over the world!”

Any other events or classes planned right now for the Saucy Broads duo?

Cassandra: “Of course! We have more kids cookery camps coming up (to be announced) and we would like to host keto cookery classes.”


Nick's pepper sauce (Sauce au poivre) recipe - Recipes

Directions

In a sauce pan over medium heat add the oil and the pancetta. Cook stirring well until the pancetta starts to brown, about two minutes.

Next you will add the onion, carrot, celery and sugar, stirring well cook for two to three minutes.

Now add the tomato paste, rosemary, garlic and stir well for two more minutes.

Stir in the flour and cook for one more minute.

Lastly add the red wine, stock and bring to a boil. Once it is boiling , lower the heat and simmer for 1 to 1 ½ hours.

Strain the sauce and pour it into a degreasing cup. Pour the degreased sauce into a clean saucepan, bring to a boil and then reduce heat and simmer for 30 to 45 minutes.

One last taste, add salt and pepper to your liking. The sauce is ready to be served.

If you want the sauce to be thicker, mix two tablespoons of softened butter and tablespoons of white flour until it makes a smooth paste. Bring the sauce to a boil and add the flour mixture one teaspoon at the time, stirring with a whisk, until it reaches the desired thickness. You do not have to use the whole amount of the butter-flour mixture. Strain the sauce once more and serve.


Harry Lyons’ Bill of Fare: Arthur’s

It is with great honor to present to you Harry Lyons’ Bill of Fare: a guide to Hawaii’s finest restaurants, including dining tips, cartoons and recipes. Most of the restaurants of which are no longer in business, being this out-of-print book was published in 1972.

For those of you too young to remember or know, the late Harry Lyons was most famous as the editorial cartoonist for the Honolulu Advertiser from 1959 to 1979.

Of whom to note, if you remember Harry Lyons, then you probably also remember the late Corky Trinidad (I work with his son), who was the editorial cartoonist for the Honolulu Star Bulletin from 1969, all the way up to his passing in 2009. You can view Corky’s work at his tribute website here.

Harry eventually got into sports writing with his own column titled “Lyons Through His Teeth”. After Harry left the Honolulu Advertiser, he moved to Kona where he worked for West Hawaii Today, Kona’s daily “rag”. His section in that paper was titled “Lyons on the Loose”.

He would eventually have a falling out with West Hawaii Today, moving on to start his own monthly jocular magazine called Harry Lyons’ Kona Coast, which he ran alongside his wife Vonnie. Regular columns in this magazine included topics on local art, fishing and travel, written by Kona’s best experts in the field.

Kona Coast magazine at the time also served as the town “tattler”, meaning any gossip Harry found out about while “wala’au’ing” (talking story) with the locals in the bars, would end up being published. So, say he found out a local politician was having an affair with the hot cocktail waitress in the bar he was at, then yup, it would wind up depicted as a cartoon in his magazine. “Hey, hey, HEY! that’s me!” lol

Harry passed away in 1989 at the age of 59.

Being he never had children of his own, Harry Lyons’ work is difficult to find in one collective place. I had the good fortune to be given a copy of this absolutely fantastic book from Tasty Island reader Wally C. of Kona, who was a dear, personal friend of Mr. Lyons, and whom to this day is a huge fan and collector of his work. Other notable people to collect Harry’s work included President Lyndon B. Johnson and Peirre Salinger, former Press Secretary for John F. Kennedy.


A note from the chubby author, Harry Lyons

Without further ado, let’s check out what’s in the book.

Harry Lyons’ Bill of Fare table of contents:

    Arthur’s
  • Buzz’ Original Steak House
  • Buzz’ Steak N’ Lobster
  • Byron II
  • Canlis
  • Chaco’s
  • Chart House
  • Chuck’s Steak House
  • Club Jetty
  • Coconut Palace
  • Columbia Inn
  • Comito’s
  • Coral Reef
  • Crown Room
  • Ferdinand’s
  • Golden Cape
  • Halekulani
  • Hanohano Room
  • Huggo’s
  • Hula Town
  • J.J.s Broiler
  • K.K. Tei
  • Kemo’o Farm
  • Kobe Steak House
  • Kona Steak House
  • Lahaina Fishmarket
  • Landing, The
  • Maile Restaurant
  • Martin’s Mexican Dining
  • Michel’s
  • Mister Christian’s
  • Momoyama
  • Monarch Room
  • Nick’s Fishmarket
  • Outrigger Spaghetti House
  • Pat’s at Punalu’u
  • Pieces of Eight
  • Pineapple Hill
  • Pinky’s Broiler
  • Polynesian Room
  • Quee Queg
  • Red Vest
  • Rudy’s Italian Restaurant
  • Ryu Teriyaki
  • S.S. James Makee
  • Ship’s Tavern
  • Shores, The
  • Spaniolo
  • Sugar Cane Inn
  • Sunset Lanai
  • Sun Sun Lau
  • Third Floor, The
  • Top of the Ilikai
  • Volcano House
  • Waimea Village Inn
  • Whale’s Tale
  • Willows, The
  • Winter Garden
  • Wo Fat
  • Everything you always wanted to know about wine
  • Royal welcome
  • Tips for tipplers
  • Guess who’s coming to dinner?
  • Recipes

I bet right now many of you old enough are probably saying, “I remember those places!” and “I proposed there!”. Or “That’s where I met my wife!”

What’s as notable in this fantastic dining guide of Hawaii eateries of yesteryear, aren’t just the fun-to-read, very thorough, well-written reviews by Harry himself, but also the cartoons he drew that depicts each restaurant in a whimsical light.

In this ongoing chronicle series of Harry Lyons Bill of Fare, I’ll share each review.

We start in alphabetical order today with the first review on Arthur’s, which to note is no longer in business. Foster Tower Hotel is now a residential property, with Cheeseburger Waikiki and several other retailers on the ground floor.

Enjoy the beginning of this long journey down memory lane with Hawaii’s beloved editorial cartoonist, Harry Lyons!

ARTHUR’S
Foster Tower Hotel
2500 Kalakaua Avenue
Waikiki
Tel. 923-8355*

The great dining room is almost hidden in the fast, noisy setting of one of the world’s busiest resort areas.

Its neighbor across Kalakaua Avenue is famed Waikiki Beach, where bikini’d bodies (instead of gourmet dishes) are roasted to golden perfection. ARTHUR’S massive rich wooden doors open into a world of quiet elegance, a fine restaurant completely insulated from the bustle outside.

It’s a haven of rich burgundy-wine red tones, glove-soft tufted leather banquettes and expensive woods. You walk through a little archway, past the more informal dining and cocktail lounge area, into the main dining room. Settle into your comfortable booth, order a cocktail from your black-jacketed waiter and study one of Hawaii’s truly outstanding bill of fare.

Take a moment to savor the atmosphere: ARTHUR’S has a Continental relaxed aura to it. Namesake Arthur Stuman has contributed many ornaments and artistic treasures from his travels. A magnificent chandelier of crystal and burnished gold is a focal point of the room. Beneath it an intricate hand-crafted glazed china bower of flowers perches at the apex of four velvet booths. Softly lit oil paintings in gilt frames reflect the rich wall coverings.

The red, gold-lettered menu has obviously been put together with care, impeccable taste and imagination.

A fabulous selection of hot and cold hors d’oeuvres starts you off in the right direction on a culinary trip to be remembered. If you fancy a cold appetizer, try the sliced smoked king salmon, Iranian Beluga caviar or a palate-refreshing dish like prosciutto and papaya. The hors d’oeuvres include escargots, marvelous crepes stuffed with ham and gruyere cheese and sauce Bechamel, Couquille St. Jacques or my most recent discovery, Bouchee a la Nantua. This one is listed as “a patty shell filled with bay shrimps in a savory grayfish (don’t they mean crayfish?) sauce,” but I can only call it a delicious array of seafoods in a rich cream sauce.

ARTHUR’S is one of a very select few Hawaii restaurants to earn Holiday Magazine’s top award for culinary excellence, and I’m sure they’ll continue to deserve it. One of the reasons is their soup and salad list, too often glossed over by other dining spots. Choose from ARTHUR’S salad maison, a special house plate that is perfectly presented in color and texture, hearts of palm or artichoke or Caesar salad.

I’m a soup buff, and I usually sate myself here with their silk-textured chilled vichyssoise, the green turtle soup with sherry or the creamy rich seafood bisque of shrimp and lobster.

There are a couple of dozen entrees of extraordinary beef, fish, fowl and lamb. You can’t go wrong with any of them, but my very personal choice is usually between ARTHUR’S fantastic steak Diane (I have the recipe here.) poulet au champagne, chicken in a sauce of champagne, cream and mushrooms lobster thermidor or frog legs, Provencale or a delectable selection for two (if I’m lucky that night) like entrecote of prime rib or chateaubriand.

Please don’t ask me about the desserts. They’ll put me on a scale. Ask that skinny waiter over there.

PRICE RANGES:
Ala Carte Entrees: $4.75 – $9.00
Coat and tie recommended.
___________________________________________

STEAK DIANE
1 oz. butter
1 8-oz. filet (butterflied)
1 oz. brandy
2 shallots, finely chopped
1 tbsp. Worcestershire sauce
1 tbsp. French Dijon mustard
2 oz. dry sherry wine
1/3 c. bordelaise sauce
salt and pepper to taste

Salt and pepper slightly your filet. Saute in hot skillet both sides to your liking.

Flame with brandy, and remove filet from skillet. Add shallots, Worcestershire sauce and mustard. Deglaze with sherry wine. Stir thoroughly and simmer until reduced to one-half. Add bordelaise sauce. Stir firmly to obtain a smooth sauce. Pour over filet and serve with your favorite vegetable. Serves one.
___________________________________________

*Arthur’s is NO LONGER IN BUSINESS.

Pomai’s notes

Did you take notice of the price ranges?! “$4.75 – $9.00. Coat and tie recommended.” Ha ha ha!

It sounds like many of Arthur’s dishes were prepared with alcohol of some sort. I’m guessing Arthur’s was in the spot that is now occupied by Cheeseburger Waikiki, which just reopened this weekend after a major renovation. It’s really nice! Big screen TVs cover an entire wall near the front on Kalakaua Avenue.

I’m so making Arthur’s Steak Diane recipe. I love tableside dishes. I make a pretty kick @ss Steak Au Poivre! The secret is the Brandy (or Cognac if you can afford it). No scade ’em! The fiyah!

Beethoven’s Fifth

In the next installment, Harry Lyons reviews Beethoven’s Fifth restaurant, also a bygone Honolulu eatery formerly located on North King Street….


Beethoven’s Fifth restaurant – cartoon by Harry Lyons


Barbecued T&ndashBone Steak with Chargrilled Potatoes

Overview

Meat cooked on the bone is simply the best. For even better results try having your T&ndashbones cut twice as think as you normally would.

Ingredient list

6 T&ndashbone steaks, approx 450 g (15 oz) each
2 tbsp cracked black pepper
Salt
2 tbsp light olive oil

Chargrilled Potatoes

500 g (1 lb) new potatoes, boiled in their skins
4 tbsp light olive oil
1 tsp chilli powder
1 tbsp chopped fresh thyme (or 1 tsp dried thyme))
Salt and freshly ground pepper

Barbecue Sauce

3 tbsp light olive oil
2 onions, roughly chopped
1 X 400 g (13 oz) tin plum tomatoes
100 ml (3½ oz) ketchup
1 tbsp garlic, chopped
100 g (3½ oz) brown sugar
100 ml (3½ oz) cider vinegar
200 ml (17 fl oz) water
3 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1 tbsp chilli powder
½ tbsp cumin powder

Method

Light the barbecue and let it get hot. If you do not have a barbecue, use your grill instead. While you are waiting, allow the T&ndashBone steaks to come to room temperature, and then season with salt and pepper and brush with olive oil.

To make the barbecue sauce, simply put all the ingredients into a heavy casserole and bring to a simmer over a medium heat. Turn the heat down to low, cover and cook gently for 1½ hours, stirring frequently. Remove from the heat and purée in a food processor. This keeps well in the refrigerator in airtight container.

When the coals are hot, grill the steaks for approximately 5 minutes on each side for a rare steak, or 8 minutes each side for medium to well done steaks. Near the end of the cooking time, paint the steaks with a little of the barbecue sauce to give them a beautiful glaze.

While the steaks are cooking, cut the potatoes in half lengthwise. Toss them in the olive oil with some salt, pepper, chilli powder and thyme. (It is important that the potatoes are a little undercooked or they will end up sticking to the barbecue.) Place them on the grill, cut side down, and let them become well marked and nicely brown before turning them (this takes approximately 5 minutes).

Cook on the other side (skin side down) for 2 minutes and then remove them to a warm serving dish. Set aside.

When the steaks are cooked to the stage you desire, remove them and serve them with the grilled potatoes, and plenty of the barbecue sauce on the side.