Skirt Steak Bourbon Street Style with Marchand de Raisin Sauce and Hominy, Black-eyed Pea and Andouille Sausage Pilaf

Rich raisin-mushroom sauce over bourbon glazed steak and hominy, black-eyed peas with sausage pilaf on the side.



    Marchand de Raisin Sauce (3-1/2 cups)

    • 1 bottle (750 ml) dry red wine, reduced to 2 cups
    • 1 cup veal demi-glaze
    • 1 cup California raisin juice concentrate*
    • 1 ounce clarified butter
    • 1 tablespoon minced shallots
    • 1/4 cup mushrooms, minced
    • 1/4 cup California raisin paste*
    • 1/4 cup minced dry-cure ham
    • Lemon juice; to taste
    • Cayenne pepper; to taste
    • 1 tablespoon softened butter

    Hominy, Black-eyed Pea and Andouille Sausage Pilaf

    • 2 quarts canned hominy, drained and rinsed
    • 2 fluid ounce olive oil
    • Fresh ground black pepper; to taste
    • 2 ounce clarified butter
    • 2 cups andouille sausage, 1/4-inch dice
    • 1 quart frozen black-eyed peas, thawed and well drained
    • 1 cup roasted red pepper, 1/4-inch dice
    • Tabasco (brand) sauce; to taste
    • 1 cup green onions, sliced thinly
    • Salt and pepper; to taste

    Skirt Steak

    • 2 cups California raisin juice concentrate*
    • 1/2 cup chicory coffee, ground
    • 3/4 cup Southern Comfort (brand) whiskey
    • 2 tablespoons chopped garlic
    • 1/2 cup chopped rosemary leaves, only
    • Sea salt, to taste
    • Coarse ground black pepper; to taste
    • 8 skirt steaks (4 ounces each)


    Combine wine reduction, veal demi glaze and raisin juice concentrate in 3-quart saucepan; simmer over medium heat until reduced by 1/3. Heat butter in 12-inch nonstick sautépan over medium-high heat; add shallot and mushrooms. Sauté over low heat, stirring constantly, until mushrooms are tender. Stir in raisin paste; add minced ham and heat through. Remove from heat and add to wine sauce. Finish sauce with lemon juice, cayenne pepper and softened butter. Keep warm until ready to serve.

    Hominy, Black-eyed Pea and Andouille Sausage Pilaf

    Preheat oven to 350°F. Toss hominy with olive oil and season with pepper. Spread in single layer on sheet pan and bake 10 minutes, stirring frequently until lightly toasted. Season with pepper and set aside.

    In 2-gallon, thick-bottomed saucepot over medium heat, heat clarified butter with sausage and cook untill lightly browned. Add black-eyed peas and red peppers; stir over medium heat for 3 minutes. Stir in hominy and heat through. Season with Tabasco and fold in green onions. Adjust seasonings, if necessary. Keep warm.

    Skirt Steak

    Combine raisin juice concentrate, ground coffee, whiskey, garlic, rosemary, salt and pepper. Mix well. Brush on both sides of skirt steaks and let stand for 1 hour in refrigerator.

    Heat grill to medium-high and oil surface lightly. Grill steaks about 3 minutes on each side, turning 90 degrees after 1-1/2 minutes for criss-cross markings. Brush steak with raisin sauce as it cooks. Let rest 5 minutes in a warm place; then slice thin across the grain.

    To Serve
    Spoon approximately 1 cup hominy mixture in center of each of 8 heated dinner plates. Top each with 4 ounces sliced skirt steak; drizzle 1-1/2 ounces Marchand de Raisin Sauce over all.

    Note: Commercially prepared California raisin paste and raisin juice concentrate are available from foodservice and industrial suppliers. To make your own raisin paste, grind or process in a food processor whole California natural raisins (1/2 cup) equal to twice the amount of raisin paste required (1/4 cup) until very finely chopped and smooth.

    Nutrition Facts Per Serving

    Calories 640 (30% from fat); Total Fat 23g (sat 9g, mono 10g, poly 2g, trans 0g ); Cholesterol 60mg; Protein 25g; Carbohydrate 79g; (Dietary Fiber 6g; Sugars 48g; ); Iron 6mg; Sodium 1050mg; Calcium 80mg; Potassium 686mg

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