HUSH PUPPIES CAST IRON SKILLET RECIPES

Steps:

• Clean mushrooms with damp cloth, stem and chop about ¼ inch
• For the duxelles, heat a large skillet over medium-high heat and melt butter to foam
• Add mushrooms and brown until fragrant and volume reduces by about half, then add shallots, garlic, thyme, salt and pepper, and stir until shallots are softened, 3 minutes
• Add sherry and let it absorb fully, then remove from heat and cool mixture in shallow bowl or on a tray
• Bring meat to room temp and pat dry
• Gently press down each steak to spread surface area a bit, leaving steaks 2 to 2¼ inches thick, and season with salt and pepper
• Heat a cast-iron skillet or griddle over high, add oil and brush or wipe it around the pan or spray with non-aerosol cooking spray)
• Add meat to pan, reduce heat to medium-high and cook to develop a crust on the meat, but not to cook through; it should remain very rare, 1½ to 2 minutes on first side, 1 on opposite
• Turn off heat, add brandy and let it absorb, turning meat in it
• Remove meat to a plate
• Let cool completely, 10 to 15 minutes, then add about 1 teaspoon mustard to each steak and spread to coat only the top side
• Preheat oven to 400˚F, with rack at center
• Roll out dough a bit on floured surface and cut into 4 portions
• Lightly roll out each puff pastry rectangle 3 to 4 times with a rolling pin until each rectangle is an even thickness (about 1/8 inch thick)
• Leave a border on each piece of dough and spread each piece with a centered layer of about 2 ounces mousse pate (do not press, just gently spread)
• Top with about one-fourth of cooled duxelles and center a steak, mustard-side down, on the mushrooms
• Wrap and trim the pastry, then use egg wash to seal; flip and brush with more egg wash
• Scraps can be used to make decorations to apply to crust if you have the patience for it
• Arrange Wellingtons on parchment-lined baking sheet and bake until golden

Steps:

• Clean mushrooms with damp cloth, stem and chop about ¼ inch
• For the duxelles, heat a large skillet over medium-high heat and melt butter to foam
• Add mushrooms and brown until fragrant and volume reduces by about half, then add shallots, garlic, thyme, salt and pepper, and stir until shallots are softened, 3 minutes
• Add sherry and let it absorb fully, then remove from heat and cool mixture in shallow bowl or on a tray
• Bring meat to room temp and pat dry
• Gently press down each steak to spread surface area a bit, leaving steaks 2 to 2¼ inches thick, and season with salt and pepper
• Heat a cast-iron skillet or griddle over high, add oil and brush or wipe it around the pan or spray with non-aerosol cooking spray)
• Add meat to pan, reduce heat to medium-high and cook to develop a crust on the meat, but not to cook through; it should remain very rare, 1½ to 2 minutes on first side, 1 on opposite
• Turn off heat, add brandy and let it absorb, turning meat in it
• Remove meat to a plate
• Let cool completely, 10 to 15 minutes, then add about 1 teaspoon mustard to each steak and spread to coat only the top side
• Preheat oven to 400˚F, with rack at center
• Roll out dough a bit on floured surface and cut into 4 portions
• Lightly roll out each puff pastry rectangle 3 to 4 times with a rolling pin until each rectangle is an even thickness (about 1/8 inch thick)
• Leave a border on each piece of dough and spread each piece with a centered layer of about 2 ounces mousse pate (do not press, just gently spread)
• Top with about one-fourth of cooled duxelles and center a steak, mustard-side down, on the mushrooms
• Wrap and trim the pastry, then use egg wash to seal; flip and brush with more egg wash
• Scraps can be used to make decorations to apply to crust if you have the patience for it
• Arrange Wellingtons on parchment-lined baking sheet and bake until golden