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Great steak sauce.

Sauce, Beef, Steak, Ramp, Morel, Cognac Cream Sauce, Hoss's BBQ

Well at the request of Woodoggies I have typed up the recipe for the sauce from my Woosday pic. It is also in the new recipe section under sauces rubs marinades. Hoss Ramp Cognac Cream Sauce This is a recipe for a ramp cognac cream sauce I made for peppercorn crusted ribeye. You can substitiute the ramps with, mushrooms (really good with morels!) to make a mushroom cognac cream sauce. Cayenne in small amounts (a pinch) gives a cream sauce more depth.


INGREDIENTS:
1/4 cup Chopped Ramps, Wild Leeks
1 Clove Garlic Minced
1 Clove Shallot Minced
1 pint Heavy Cream
1 Tbs Butter
1/2 cup Cognac or Brandy
1 Tsp Kosher Salt
1 Tsp White Pepper
1 Tsp Cayenne




Preparation Directions:
1 Have everything chopped and near by when you start.
Cooking Directions:
1 Melt butter in a hot saute pan.
2 Saute the garlic,shallots and ramps till soft.
3 Deglaze with Cognac.(carefully this will ignite!)
4 Reduce the Cognac by half.
5 Add the heavy cream and reduce till desired thickness.
6 Season with salt, pepper, and cayenne.
7 Serve over steak or any other grilled or sauted meats.
Special Instructions:
1 If using mushrooms add the mushrooms first let them cook for a while then add your garlic and shallots or else they will burn.


Recipe Type
Sauce

Recipe Source
Source: BGE Forum, Hoss's BBQ, 2007/06/06

Ramps are an early spring/wild onion type of veggie.

Forgot to mention they have a broad flat leaf that sets it apart from the typical spring onion.

2010/04/22---Hoss's BBQ Hey everyone first off let me say I am sorry I have been closing at work the last week and I have not been very dillegent on my forum lurking!!! Thanks so much to Loco _Engr about his requests for my fresh morel cream sauce!! Also so much thanks to Wessb and Crimsongator (Gene ) for sending you to my site. My recipe is in the BGE Cookbook thanks to Ray Dr BBQ for giving me the word they wanted a recipe from me. In the original published form on my site it is a ramp cognac cream sauce. Ramps are a pungent! yet wonderful wild green oinion found in the appalachain (sp) mountains. Often when I worked at The Greenbrier resort friends and co workers would bring me wild edibles that they had foraged. Hence fresh Morels at Waldorf and ramps plus fresh Chanterals (sp). The sauce In the book and the website can be interchanged in terms of the use of ramps, morels, chantarels, crimini mushrooms etc. I am so glad to see everyone has enjoyed this recipe and all its variations. Thanks Hoss