Posted: Aug 27, 2012 12:30 PM
Updated: Aug 27, 2012 4:40 PM
TUCSON - Today on News 4 Cooks, Chef Michael Press from Cayton's Restaurant at The Ritz Carlton Golf Club Dove Mountain stopped by to make:
Grilled Buffalo Hanger Steak with Gujillo Chili Demi Glace and Macaroni and Cheese
Gujillo Demi Glace
Approximately 2 Cups
10 each dry gujillo chili peppers
2 cups of remoulage (second batch of veal stock)
2 cups of veal stock
Reconstitute dry chilis in remoulage for 24 hours.
Place entire mixture in a sauce pot and simmer for one 1 hour.
Puree mixture in blander and strain through a chinois; set to the side.
In another sauce pot reduce veal stock until the liquid coats the back of a spoon (au sec), skimming the impurities for the duration of the reducing time.
To finish the sauce, fold in chili puree and adjust seasoning with salt and pepper.
Macaroni, Bacon and Cheese
The Macaroni: serving size is ~1 ½ cups per casserole
3 cups béchamel (see recipe below)
2 cups grated gruyere cheese
2 cups cooked elbow macaroni
1/4 cup ground smoked bacon
heavy cream, as needed on pick up
The Béchamel :
Approximately 3 Cups
2 ½ ounces unsalted butter
2 ½ ounces AP flour
1 quart milk
fine sea salt and freshly ground pepper to taste
1. Melt the butter in an appropriate sized sauce pot. Add the flour to make a white roux; stir for 1 minute. Gradually add the milk to the pan, whisking to work away any lumps. Bring the sauce to a full boil; reduce to a simmer, stirring frequently. Simmer until the sauce is smooth. If it becomes too thick loosen with some more milk. Cook for approximately 20 minutes and season with salt, pepper and a pinch of nutmeg.
The Garnish (per serving/casserole):
¼ cup herbed bread crumbs (basic recipe)
¼ cup grated gruyere cheese
1. When ready to assemble the macaroni and cheese, warm the béchamel and add the gruyere - remove immediately from the heat. The cheese should just lightly melt into the béchamel. Place the macaroni, bacon and béchamel in a bowl and mix to combine. Cover with plastic wrap and reserve until pick up.
2. Preheat the oven to 500°F. On pick up, warm the macaroni mixture with a little heavy cream, just to loosen the mixture. The consistency should be fairly loose, but not soupy. Place the mixture in the casserole; lightly top with grated gruyere and herbed bread crumbs. Place the casserole in a 500°F oven and bake until the macaroni and cheese is bubbly and crisp (about 4-6 minutes). Do not overcook - it should still be quite moist. Serve immediately.
Buffalo Hanger Steak:
1 8 to 10 ounce buffalo hanger steak
Fresh ground pepper
Season the steak well with salt and pepper and grill till desired doneness.
To serve, slice rested steak (let meat stand for several minuets) into three sections and ladle 2 tablespoons of gujillo demi glace over the steak. The macaroni and cheese should accompany the meat
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