• Girls' Night In at Ginny's

by Ginny McCormack November 04, 2016

Here are the recipes we talked about on the "Best Friends" edition of the Southern Sisters Radio Show on Saturday, November 5, 2016.  Sometimes steak, chocolate, and hanging with your girlfriends are all you really need!  

Pittsburgh-Style New York Strip Steaks

New York Strip Steaks, 1" - 1 1/2" thick
"Awesome Steak Rub" (recipe below)
Granulated Sugar
Cooking Oil

Heat 2-3 T. cooking oil in skillet (cast iron works well but smokes more) over high heat until smoking. Generously coat both sides of steak with steak rub. Sprinkle 2 T. sugar on top of steak and pat down. Carefully drop steak, sugar side down, into hot skillet. Sizzling, spattering and smoking will occur (this is normal but use of the stove's ventilation fan is recommended). Cook 2-3 minutes until steak is dark and caramelized on one side. Sprinkle other side with sugar and turn steak. Cook another 2-3 minutes. Reduce heat to medium high and continue to cook another 5-6 minutes on each side (depending on the thickness) for medium-rare.

Awesome Steak Rub (Yield: 1 cup)
Keep this around. It's great on chicken, too.

In food processor combine:
1 oz. (about 1 cup) dried porcini mushrooms
1/2 cup kosher salt
2 T. garlic powder
2 T. dried rosemary
2 T. dried thyme
2 T. dried sage


Chopped Harvest Salad with Cherry Vinaigrette    

2 heads romaine lettuce, coarsely chopped

1 large cucumber, chopped

1 large vine ripe tomato, chopped

1 medium red onion, chopped

½ cup dried cherries

½ cup chopped walnuts

1 (4 oz.) pkg. crumbled blue cheese

 In a large bowl, combine all ingredients and toss with Cherry Vinaigrette.  Serve immediately.

Makes 4-6 servings

 Cherry Vinaigrette

½ cup cherry preserves

¾ cup canola oil

¼ cup red wine vinegar

1 Tbsp. sugar

2 cloves garlic, minced

½ tsp. salt

 In a bowl, whisk all ingredients until well blended.  Store unused dressing in an airtight container.

Makes 1 ½ cups


Chocolate Creme Brulee

1 1/4 cups heavy cream

1 vanilla bean

4 oz. dark chocolate

4 egg yolks

1 T. sugar

4-6 T. sugar for topping

Preheat the oven to 300 degrees.

Mix the cream and vanilla bean together in a double boiler. Heat the mixture for 10 to 15 minutes and stir in the chocolate. Remove the vanilla bean.

Whisk the egg yolks and sugar together in a mixing bowl. Slowly pour the chocolate cream into the egg mix, continuously whisking. Place the bowl over simmering water until the cream mix thickens and coats the back of a spoon, about 6 to 8 minutes. Pour into 4 (4-ounce) custard dishes or ramekins. Place in a large baking pan and add enough water to come up halfway up the sides of the cups. Bake until the custard is set, about 1 hour. Remove from the water and cool. Cover and refrigerate. Sprinkle 1 tablespoon of sugar on top of each one and with a kitchen torch, caramelize the top (or place under broiler for a minute or two until caramelized) and serve.


Ginny McCormack
Ginny McCormack


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