Black Pepper New York Strip Steaks with Horseradish Sauce

Sauce:

3/4 c. sour cream

2 Tbsp. prepared horseradish

2 Tbsp. finely chopped fresh Italian parsley

2 tsp. Dijon mustard

2 tsp. Worcestershire sauce

1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

Mix all the above ingredients and refrigerate while you grill your steaks.

*This sauce goes well with any red meat, pork and on potatoes. My husband loves this sauce!

Steaks:

4 New York strip steaks, 10 to 12 oz. each and about an inch thick.

2 Tbsp. extra virgin olive oil

2 Tbsp. Dijon mustard

3/4 tsp. kosher salt

3/4 tsp. freshly ground black pepper

Brush steaks on both sides with the olive oil and then smear the mustard on both sides of the steaks. Season evenly with salt and pepper. Let steaks sit at room temp. for about 20 minutes before grilling. Grill and enjoy.

This tasty recipe is from Weber's Charcoal Grilling book that I have.

*I made the sauce recipe with a pork tenderloin, so I don't have a picture of the steak just yet (maybe over father's day weekend).

Chicago-Style Pizza Sauce

2 Tbsp. olive oil

1/2 small onion, chopped

2 cloves garlic, minced

1 (16 oz.) can crushed tomatoes

1 tsp. sugar

1 tsp. oregano

1/2 tsp. basil

1/2 tsp. salt

1/4 tsp. pepper

Saute onion and garlic in olive oil until soft, about 5 minutes. Add tomatoes, stir in seasonings and simmer about 10 minutes. Makes enough for 1 large or 2 small pizzas.

This recipe is from Ivory Home favorites cook book.

Lemon Dessert Sauce

2 eggs
3/4 cups sugar
2 Tbsp. butter
1/2 cup lemon juice
1 Tbsp. grated lemon peel
*You can pour over Angel food cake cheesecake or pound cake

In the top of a double boiler, beat eggs and sugar.
Stir in butter, lemon juice and lemon peel. Cook over simmering water for 10-12 minutes or until mixture reaches 160 degrees and is thick enough to coat the back of a metal spoon. Refrigerate for up to 1 week. Serve chilled over the cake. Yields 1 cup

Strawberry Sauce

2/3 cup sugar
1/3 cup water
1 pint strawberries
1 Tbsp. lemon juice

Mix sugar and water into a pot and bring to a boil. Simmer until the sugar is completely dissolved. Allow syrup to cool completely. Place half of berries in a blender; add lemon juice and all the cooled syrup. Puree until smooth. Coarsely chop the remaining strawberries and add to puree. Serve with Pound cake, angel food cake or strawberry shortcake.

White sauce

One batch:

1 cup of scolded milk
2 Tbsp of butter
2 Tbsp flour
salt to taste

Melt butter and whisk in flour. Add scolded milk until mixed and smooth and add salt to taste.