Audra Lowe: Well you definitely won’t be suffering through this next recipe, suckatash. Its bad joke but how to do it, chef Bradley McGehee from the Ritz, Carlton in New Orleans is showing us hot to cook those little red beans with a twist that blew out goodies.

Bradley McGehee: Hello and welcome back to the Ritz, Carlton kitchen I'm Bradley McGehee the chef cuisine here in M Bistro, what we’ll be cooking here today, we have a New York strip, it’s going to be served with a red meat and toss it with suckatash, one red jalapeño dressing, and this is a mushroom cream sauce. Throw it in stroke with the red bean suckatash, what you’re going to do is take a hot pan here, a little bit of butter, and then add your taso, your red beans, some roasted corn, also a little bit of shallots, and some minced garlic. And add some cold heavy whipping cream, while that’s cooking I'm going to get the jalapeño corn red dressing and go on, and start with your vegetables. You have some shallots, roast the corn and dice the jalapeños. You want to cook it so the onions and the peppers are sweet. Until it turns into a little translucent, we’re going to go in with or nice corn red and it’s re-hydrating.

We’re going to use some chicken stock, and always going to remember to season it, that’s the most important part. Salt, pepper, a little bit of the three all spice.

We should pop this in the oven and let it cook, it takes about five or ten minutes at 375 degrees. While that’s cooking we got to get our steak rolling, we’re going to season that very simple. It’s got a little bit of olive oil on there, some salt, and some black pepper. Now it goes right into the pan a little bit of oil. That will take about let’s say four minutes on each side, and then we’re going to put it in the oven, let it continue cooking depending on how you want to cook; whether rare, mid rare, medium. I’d say a rare steak would be another three minutes in the oven, medium rare maybe five minutes.

When we go back to the red bean for suckatash, we’re going to season this up now. Salt and pepper, and we’re also going to add this, Steen’s cane vinegar, this is made from sugar cane, and this is our secret ingredient here.

For the sauce, a little bit of whole butter, this is the Mississippi mushroom as we got, a little bit of shallots, some minced garlic in there as well. Mushrooms take about three or four minutes to look nice and cook down, you got all the wonderful mushroom earthy flavor out of them.

So here is just a standard brandy, make sure you take it off of the flame before you add it in. A little bit of brandy in there as you glaze it, put it back on the fire, it should flame up a little bit.

Wait until the fire dies out, and we’re going to add a little bit of cream to it and now let’s put a cup of pepper for the seasoning. I got some white pepper corns, green pepper corns and pink pepper corns. See it’s not some salt and pepper. All you got to do is let this cook down for about two or three minutes, so I guess to the thickness you want and it’s very simple jalapeño sauce you can do at home.

Alright so to plaid it up, we’re going to take our red bean and toss a suckatash, we’re going to mount a little bit of butter in there, put some fresh chives to give this some color, and it’s just a nice way to finish a lot of your dishes off. It brings all the flavors together.

And we have our corn red dressing, it should be ready by now, I was going to pull that. And I also got some fresh vegetables we got at the farmer’s market, all I did was put that some boiling water, lots of salt in the water and make it taste like you the ocean. Now let’s put a little bit of whole butter in there, place the vegetables to the butter.

Here’s our New York strips steak, pans stirred has caramelization on the meat, if that’s what you want. You have our brandy, mushroom sauce. And that’s it right there, and start just to bits, New York strips steak with brandy mushroom sauce, jalapeño and corn red dressing, and bean taso suckatash, and farmer’s market vegetables.

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