Salad Diane Food

SALAD DIANE

Steps:

• Mix up salad ingredients.
• Mix up vegetable oil, sugar, pork seasoning. Whisk in balsamic vinegar until thickens.
• Pour over coleslaw mixture and toss together. Serve (If not serving don't add dressing until ready to serve).

STEAK DIANE

Steps:

• Flatten the steaks with a meat mallet so they are about 1 1/2 inches thick. Season the steaks with salt and pepper on both sides.
• Heat the olive oil and butter in a large sauté pan over medium-high heat. When the oil is hot and the butter has melted, add the steaks and sear until well browned, 3 to 4 minutes per side. Set the steaks aside on a plate.
• To the same pan, add the garlic and shallot and cook, scraping the bottom of the pan to loosen any of the flavorsome steak residue into the mixture, for about 1 minute. Remove the pan from the heat and carefully add the brandy. (If the pan ignites, stand back and allow the flame to disappear, which it will in a few seconds.) Return the pan to the heat and bring to a simmer, scraping the bottom of the pan again. Simmer until the brandy is almost totally reduced, about 2 minutes. Add the broth, cream, mustard and Worcestershire sauce and stir to combine, then cook for a minute to thicken.
• Plate up the steak and pour over the sauce. Garnish with the parsley and chives and serve immediately.

SALMON DIANE

Steps:

• Melt butter in saucepan over medium heat. Add salmon fillets garlic rub side down and cook for approximately 2 minutes per side or until cooked. Set aside and keep warm.
• Place remaining butter into saucepan over medium low heat scraping up crumbly browned bits and add shallots stirring until desired tenderness is reached. Add lemon juice, Dijon mustard, dill, Worcestershire Sauce, and brandy. Stir between additions.
• Light sauce with barbecue lighter and flambe'. Shake and stir sauce after flame goes out.
• Add cream cheese and half and half. Add parsley and chives stirring between additions. Pour sauce over salmon fillets and enjoy. Serves two.