Page 12 - Leisure Living Magazine May 2018

Chef Kenn Petersen
Continued from page 11
Kenn began his career as a corporate caterer and event coordinator, eventually working for food and service suppliers: Breckenridge Company and Sysco Foods. A stint at the Darden Restaurant Group led to a seven year ownership of Milan’s Invention Restaurant prior to Angry Bull.
Angry Bull Steak House
3317 Cleveland Road East,
Huron, OH 419.433.2933 www.angrybullsteakhouse.com
Prep:
Take steaks out of cooler for at least 30 minutes before cooking and loosely salt on all sides.
Trim fat from steaks in large pieces.
Place peppercorns in bag (use meat mallet) or mortar (with pestle) or food processor and coarsely break them up into medium chunks. (size depending on your taste for pepper).
Use same method for dried Szechuan peppers.
Place cast iron pan on medium/high heat.
Method:
Place fat chunks in hot pan to render fat from them. Careful when placing them in pan, it will “spit” at you. They will get nice and crispy and are quite tasty if you dare.
Once fat is rendered and you have a nice coating on bottom of pan reduce heat to medium and add butter.
Mix both crushed pepper pieces and place on flat plate then smoosh mixture onto top, bottom and all sides of steaks.
Place steaks into hot pan gently and let them sear.
Cook to medium rare (about 4 minutes or less each side) do not flip during cooking each side, remove from pan (you will want to set steaks on sides a little to sear edges).
Remove pan from heat and add brandy, return to heat and ignite, swirl pan so brandy will release bits from pan keeping pan on medium heat, and when flame goes out add heavy cream to pan and whisk until it can coat the back of a spoon (about 5 minutes).
Place steaks back in pan and spoon sauce over them until nicely coated.
Plate steaks and spoon a little more of the sauce over them and garnish with cut scallions.
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FUN FACTS Chef Kenn Petersen
• Sports: All Cleveland teams
• Music: Rock and Roll oldies, Motown
• Casual food: Tacos and anything made
with masa-Mexican corn dough
• Dish: Anything slow roasted
• Pass Time: Area beaches
• Passion: Working with programs
feeding children
BULL Au Poivre
Courtesy of Chef Kenn Petersen
This is our take on the simple, however somewhat pricey, French dish Steak au Poivre. The current trend toward the fusion of older dishes with a spicy modern add has led us to develop this dish as so.
Ingredients:
2 - 12ounce strip steaks (1 1⁄4 “) (to keep the cost in check)
1/3 + cup of napoleon brandy
1 cup whole black peppercorns
2 Tablespoons butter
4 dried Szechuan peppers
Kosher salt
1 cup heavy cream
2 each scallion’s cut on the bias in course pieces Cast iron frying pan
12 |LeisureLiving May 2018
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Sharon Sweda - Owner 419.433.1003 Sharon@AmericanPatriotTitle.com www.americanpatriottitle.com