Did you see our segment with Caroline Kraddick? Watch it here!
We’ve got a few of her recipes to share, below.
Caroline’s World Famous Steak
- 8 oz filet
- 2 tbs kerrygold butter
Preheat the oven to 450 degrees. Get the filet to room temperature and dry with paper towels to get all the moisture out. Get your cast iron on high high heat and sear the filet 2 minutes on each side. When nice and crispy, add to oven for 10 minutes for medium rare.
Roquefort sauce
- 1 cup heavy cream
- 4 oz blue cheese dressing
- 2 tbs kerrygold butter
- 1 tbs chives
Heat the heavy cream in a medium skillet with the butter. When slightly bubbling, add the blue cheese. Let the blue cheese melt into the cream, before serving, add the chives.
Uno’s Cauliflower Mash
- 1 whole cauliflower
- 1/4 white cabbage
- 1 tbsp olive oil
- 1/2 lb bacon (fried, reserve the bacon fat)
- 1 tbsp chives (sliced)
- 1/2 cup sour cream
- 1/2 cup whole cream
- 1/4 parmesan cheese (grated)
- 1/4 tsp nutmeg
- 1/4 tsp white pepper
- 1 tsp kosher salt
- 1 cup smoked cheddar (grated)
- End with: 4 tbsp bacon butter
Bring salted water to boil in stock pot and throw in cauliflower. Boil 7-10 min or until tender. Drain and place into food processor with cream, parmesan cheese, nutmeg, white pepper, salt and sour cream until pureed.
Pre-heat oven to 450 degrees. Place cabbage with olive oil and salt and roast for 10 min. Remove from oven, let cool, and slice into 1/2 inch slices.
Place cauliflower puree in bowl and fold in sliced cabbage.
Top with crumbled bacon, smoked cheddar and chives. Warm in microwave for two minutes to melt smoked cheddar before serving.
Bacon butter
- 1/2 lb butter (softened)
- 1/4 cup bacon fat
- 1 tsp kosher salt
- 2 tbsp parsley (chopped)
- 4 cloves garlic (chopped)
Place all ingredients into bowl and mix until blended. Set aside until ready to use. (Store leftovers in mason jar for later use!)
