The Pioneer Woman Cooks (54 page)

12. Add the garlic and cayenne…

13. Stir well to combine. Taste and adjust the seasonings, adding more salt or cayenne if necessary. You could also add more cheese if you think that will bring happiness to your life, but keep in mind that some cheeses increase the salt content more than others.

14. Pour the grits into a well-buttered baking dish. Bake for 30 to 35 minutes until the grits are hot and bubbly. Let stand for 10 minutes before serving. Grits will become firmer as they cool.

Serve with Perfect Pot Roast (Dinner), Roasted Beef Tenderloin (Supper), Braised Beef Brisket (Supper), or Fried Chicken (Supper). Absolutely, positively yummy.

RIB-EYE STEAK WITH WHISKEY CREAM SAUCE

Makes 2 servings

While Marlboro Man and the cowboys generally prefer their steaks unadorned, I love mine with flavorful sauces and savory toppings. I’m always searching for delicious new ways to decorate my steak, and this sauce—an extra rich combination of whiskey and cream—is one of my all-time favorites. With a side of simple roasted potato wedges, this is about as good as it gets.

5 tablespoons butter3 tablespoons diced onion¼ cup whiskey¼ cup beef stock or brothDash of saltFreshly ground black pepper¼ cup light cream2 rib-eye steaks

1. Begin by melting 2 tablespoons of the butter over medium heat in a small skillet. Add the onion and cook until brown, about 4 minutes.

2. When the onion is brown, turn off the burner temporarily so you won’t ignite your kitchen or yourself.

3. Pour in the whiskey.

4. As soon as the whiskey evaporates, turn the burner on medium and pour in the beef stock or broth.

5. Add salt and freshly ground black pepper.

6. Now, whisk in another tablespoon of butter.

7. Allow the mixture to bubble for 30 seconds, then reduce the heat to low.

8. Over low heat, pour in the cream.

9. Whisk, adding more cream if the mixture looks too brothy.

10. Allow to simmer on very low heat while you prepare the steaks. Stir occasionally.

11. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Generously salt and pepper the steak on both sides, then add it to the hot skillet.