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Rania's Red Zone Recipes: 10/5

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Oct 5, 2007 9:15 am US/Eastern

Rania's Red Zone Recipes: 10/5

PITTSBURGH (KDKA) ― For this week's tailgate party, Rania Harris is cooking up some Saucy Mushroom Strip Steaks and -- for dessert -- New York Cheesecake with Strawberry Sauce!

Saucy Mushroom Strip Steaks

Sauce:
2 ounces extra-virgin olive oil
1 ½ pounds fresh mushrooms, thinly sliced
6 large shallots, finely diced
4 cloves garlic, crushed
12 ounce bottle Lea and Perrins Worcestershire Sauce
1 ½ cups water + 1 ½ teaspoons Wyler's Beef Bouillon granules

Steaks:
6 New York Strip Steaks (about 1 ½ inches thick)
½ cup Heinz 57 Steak Sauce

For the sauce:
In a large skillet, heat the olive oil on high heat, and sauté the mushrooms, shallots, and garlic until softened and starting to brown. Deglaze the pan with the Worcestershire sauce, scraping up any browned bits from the bottom of the pan. Then add the beef bouillon. Cook the mixture, uncovered over medium high heat, for about 15 minutes or until the sauce reduces and becomes slightly thickened.

For the steaks:
Prepare barbecue to medium-high heat. Grill steaks to desired doneness, about 5 minutes per side for medium-rare, brushing generously with the Heinz 57 Steak Sauce during the last few minutes of grilling. Transfer steaks to platter and let stand for 5 minutes. Top each steak with a generous serving of the mushroom sauce and serve immediately.

Serves: 6

Prep Time: 15 minutes
Cook Time: 15 – 20 minutes for sauce
Grill Time: 10 - 15 minutes for steaks
Yield: 4 to 6 servings



New York Cheesecake with Strawberry Sauce

2 cups graham cracker crumbs
4 tablespoons unsalted butter, at room temperature
2 tablespoons sugar, plus 1 1/2 cups
2 ½ pounds cream cheese, softened
1 lemon, zested
1 orange, zested
1 teaspoon vanilla extract
3 tablespoons all-purpose flour
5 eggs
2 egg yolks
½ cup sour cream
Strawberry Sauce (recipe below)


Preheat oven to 375 degrees.

Butter the bottom of a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, butter, and 1½ tablespoons sugar and mix well. Press onto bottom of springform pan and bake until golden, about 8 minutes. Set aside to cool. When completely cooled, butter the sides of the pan.

Lower oven temperature to 350 degrees.

In a large mixing bowl with an electric mixer, combine cream cheese, 1½ cups sugar, zests, and vanilla and beat until light and creamy. Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add the sour cream and mix until smooth. Pour mixture into prepared pan. Place the pan in a roasting pan. Fill the roasting pan with enough hot water to come half way up the sides of the pan. Bake for 1½ hours.

Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving. Cut into wedges and top with strawberry sauce.

Strawberry Sauce:
2 pints fresh strawberries
1/2 cup sugar
1 cup water
1 teaspoon finely grated lemon zest
2 tablespoons Grande Marnier

Combine berries, sugar, water and zest and cook until berries are soft and the liquid is thick, about 10 minutes. Stir in the Grande Marnier and cook for 1 minute.

Remove from the heat and let cool. Spoon on top of the cheesecake and serve.

(© MMVII, CBS Broadcasting Inc. All Rights Reserved.)

© MMIX, CBS Broadcasting Inc. All Rights Reserved.