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Skirt Steak with Hawaiian Cowboy Marinade

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Serves 4

2 lb skirt steaks (8 oz each)

 

Soy Sauce                          1/2 cup

Oyster Sauce                      ½ tbsp

Sesame oil                          ½ tbsp

Brown Sugar                       3 ½ tbsp

Chopped Cilantro                ½ tbsp

Crushed Red Pepper           1 tsp

Chopped Garlic                    1 tsp

Chinese Five Spice              ¼ tsp

 

For Marinade:

  1. Combine all ingredients in a bowl and mix well until sugar is complexly dissolved.
  2. Marinate skirt steaks for 2 hours.

 

For steaks:

  1. Preheat your grill.
  2. Brush steaks with olive oil; sprinkle with salt and pepper.
  3. For medium-rare: Cook about 4 minutes per side, turning at 2 minutes for cross marks.

Las Vegas’ Restaurant Bar of the Year

Robert Wank and Sheryl Best

 

Echo & Rig wins Restaurant Bar of the Year from the Nightclub Bar and Media Group! Join us at our award-winning Bar for specialty cocktails like The Echo Gimlet, Apple & Pear Sangria or The Finale.

CHEF SAM MARVIN’S TRADITIONAL COLCANNON RECIPE

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Colcannon

INGREDIENTS

  • 1 1/2 pounds russet potatoes
  • 1 savoy cabbage, trimmed, pale-green leaves finely shredded (4 cups)
  • 1 leek, pale-green and white parts only, cut into 1/2-inch dice
  • 1 cup milk
  • 4 tablespoons unsalted butter
  • 1/4 teaspoon freshly grated nutmeg
  • Coarse salt

DIRECTIONS

  1. Preheat broiler. Peel and quarter potatoes, and place in a medium saucepan; add enough cold water to cover. Bring to a boil over high heat; reduce heat to a simmer, and cook until tender when pierced with a fork, about 15 minutes. Drain potatoes and return to saucepan. Mash with a potato masher or pass through a ricer; cover pan to keep warm.
  2. Meanwhile, in another saucepan, combine cabbage, leek, milk, 2 tablespoons butter, and nutmeg; season with salt. Cover, and cook over medium heat, stirring occasionally, until cabbage and leek is soft but not browned, about 15 minutes. Stir into potatoes.
  3. Spread mixture in an 8-inch square baking dish. Make a small well in the center, and place under the broiler until lightly browned on top, about 5 minutes.
  4. Remove from broiler. Place remaining 2 tablespoons butter in well. Serve immediately, spooning melted butter from well onto each serving, if desired

 

Irish Stew

INGREDIENTS

  • 4 pounds beef chuck, cut into 1 1/2-inch cubes
  • 1/4 cup all-purpose flour
  • 2 cans (6 ounces each) tomato paste
  • 2 1/2 pounds new potatoes, scrubbed
  • 2 medium onions, cut into 1-inch pieces
  • 28 ounces beef broth
  • 1 pint Irish stout beer (Guinness)
  • 10 garlic cloves, sliced
  • Kosher salt and ground pepper
  • 20 ounces frozen baby peas, thawed

DIRECTIONS

  1. Preheat oven to 350. In a 5-quart Dutch oven or heavy pot, toss beef with flour; stir in tomato paste. Add potatoes, onions, broth, beer, and garlic; season with salt and pepper. Cover, and bring to a boil over medium heat, stirring occasionally.
  2. Transfer pot to oven, and cook, covered, until meat is fork-tender, 2 1/2 to 3 hours. Stir in peas, and season with salt and pepper.

 

 

Lucky Charms Brownie

Ingredients

  • 4 ounces unsweetened chocolate
  • 1 cup margarine (softened)
  • 2 cups sugar
  • 3 eggs
  • 2 ½ teaspoons vanilla extract
  • 1 cup all-purpose flour
  • ½ cup butter (softened)
  • 4 cups powdered sugar
  • 2 tablespoons milk (as needed)
  • 1 ½ teaspoons peppermint extract
  • 6 drops green food coloring
  • 1 ½ cups milk chocolate chips
  • 6 tablespoons buter
  • 1 tablespoon vanilla extract
  • 1 cup lucky charms

 

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
  2. Melt the unsweetened chocolate in a cup or small bowl in the microwave. Stir at 15 second intervals until chocolate is smooth. Allow to cool slightly. Transfer to a large bowl, and stir in the margarine and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Stir in the flour just until blended. Pour the batter into the prepared dish and spread evenly.
  3. Bake in the preheated oven until the surface appears dry and the sides are beginning to pull away from the edges of the pan, 20 to 25 minutes. The brownies may look more like cake and may jiggle slightly in the center- this is normal. Remove from the oven and cool in the pan set over a wire rack.
  4. To make the middle layer, beat 1/2 cup of butter with confectioners’ sugar in a large bowl using an electric mixer. Add milk as needed to get a spreadable consistency. Stir in the peppermint extract and green food coloring. Spread this over the cooled pan of brownies. Refrigerate for 30 minutes
  5. In a microwave-safe bowl, microwave chocolate chips with the butter until melted. Stir every 20 seconds until chocolate is smooth. Stir in vanilla and then pour over the chilled brownies and quickly spread to cover the surface, sprinkle with Lucky Charms all over the top and cool again until firm, about 10 minutes, then cut into squares and serve.

 

Chef Sam’s Romantic Recipe

Vday 2015 artwork

Serves 2

EROTIC SAUCE

4 cups good-quality chicken stock

1/2 cup organic pesticide-free rose petals, lightly crushed

2 drops rose water

1 star anise

1 teaspoon crushed Lover’s Rose Tea

1 tablespoon brown sugar

Salt and pepper to taste

In a heavy-bottomed saucepan, combine all of the ingredients, except the salt and pepper, over medium heat and reduce by half. Strain into another saucepan. Season with salt and pepper. Set aside.

WILD MUSHROOM STUFFING

2 tablespoons unsalted butter

1 cup mixed wild mushrooms, washed, dried and torn into bite-size pieces

1 tablespoon olive oil

1 cup diced white onion

1 cup diced celery

1 tablespoon finely chopped thyme

1 tablespoon finely chopped parsley

1 tablespoon finely chopped sage

2 cloves garlic, peeled and finely chopped

2 cups day-old white bread, cut into 1-inch cubes (about 3 slices bread)

1 egg cup

chicken stock

teaspoon salt
1/8 teaspoon black pepper

In a pan over medium heat, melt the butter and sauté the mushrooms until they start to turn golden brown and all moisture has evaporated. Remove them to a large mixing bowl. Add the olive oil and sauté the onions and celery until tender, about 4 to 5 minutes. Place in mixing bowl. Add the thyme, parsley, sage, garlic and bread cubes to the sautéed vegetables. Mix together until well-combined. In a small bowl, whisk together the egg and stock. Pour over stuffing and combine. Season with salt and pepper.

Place the stuffing in a buttered 8-inch-square glass baking dish. Bake at 375 degrees for 20 minutes, until hot in the center. Let cool to room temperature before using to stuff the chickens.

*
CORNISH HENS
2 Cornish hens, each weighing 13 to16 ounces

2 tablespoons olive oil

Salt and pepper to taste

Reserved 2 cups sauce

1 tablespoon butter

Preheat the oven to 375 degrees. Rinse the hens and pat dry. Fill each cavity with the wild mushroom stuffing. Place the hens in a roasting pan. Brush with olive oil and season with salt and pepper. Roast for about 1 hour, until the temperature of the inner thigh reaches 165 degrees. Remove hens from the roasting pan, cover and keep warm.

Pour out fat from roasting pan and place pan on the stove top over medium heat. Add the reserved sauce and stir to loosen pan drippings. Cook for a few minutes, then strain sauce into another saucepan. Bring the sauce to a simmer. Just before serving, swirl in butter until melted.

To serve, place each hen on a plate. Drizzle with sauce and surround with rose petals.

 

 

Butternut Squash Soup with Apples

Butternut Squash soup with Apples

Ingredients

  • 6 oz butter
  • 5 pounds butternut squash ( peeled, seeded, cut into 1/2-inch pieces) (about 6 cups)
  • 3 cups chopped leeks (white and pale green parts only)
  • 1 cup carrot (chopped)
  • 1 cup yellow onion (chopped)
  • 1 cup celery (chopped)
  • 4 oz muscavado sugar (brown sugar)
  • 1 each Granny Smith apple ( peeled, cored, chopped)
  • 1 tbl thyme
  • 1 tbl sage (chopped)
  • 10 cups chicken stock
  • 2 cups apple cider
  • 1 cups sour cream
  • 10 sage leaves, sliced thin
  • ¼ cup toasted pumpkin seeds
  • 1 cup manufactures cream

 

Preparation Procedure:

  • Melt butter in heavy large saucepan over medium-high heat. Add squash, leeks, carrot and celery; sauté until slightly softened, about 15 minutes. Mix in apples, thyme and sage. Add stock and cider and bring to boil. Reduce heat to medium-low. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.
  • Working in batches, purée soup in blender, place in storage container and cool properly. This is the base of your soup.
  • When soup is cool, place into covered airtight container or simple deli style cups and freeze.

 

To Serve:

  • Remove soup from freezer and place into refrigerator the night before use.
  • Bring soup to simmer. Mix in manufacturer’s cream.
  • Serve soup and drizzle with sour cream, sprinkle of sliced sage leaves and toasted pumpkin seeds.

Yield: 108 fluid oz

Butcher’s Cuts: $26.2

Skirt Steak: Cowboy Marinade “AkaUshi Cattle”
Tri-Tip: Santa Maria Rub “AkaUshi Cattle”
Flank: Garlic & Lemon Snake River Farms “Black Wagyu”
Hanger: Fresh Herbs “USDA Natural Prime”


 

CUT TO ORDER “AKA USHI BEEF” By the oz. Price

Bone-in New York Strip
Tomahawk Rib-Eye
Porterhouse

SPENCER STEAK
“Double RR Ranch”
Made Famous by Jocco’s since 1917! This old school cut of beef is an all-time favorite!

RIB EYE CAP

“Double RR Ranch” (Limited Quantities)
The absolute best part of the rib eye.

BOHEMIAN STEAK

“Snake River Farms American Kobe”
Another old-school Chicago stockyard cut