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Take a 24-hour trip through Waikiki, from sunrise at Queen's Beach to Waikiki after dark with established local, pro beach volleyball player Stein Metzger. |
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» Kids Stay, Eat and |
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Holland America Line's Culinary Arts Center program, presented by Food & Wine Magazine, is a groundbreaking program that integrates guests' love for fine food and wine with a unique and entertaining experience. Immerse yourself in the unique traditions and tastes of the ports of call you will visit. Sample fine wines from around the world or learn to make a new gourmet dish in a hands-on cooking class taught by our own Master Chefs or Culinary Guests.  
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Pepper Steaks with Green Peppercorn SauceThis recipe, created by Holland America Line Master Chef Rudi Sodamin, was the winner of the Bacardi Bartender & Chef Cruise Competition for best meat/poultry entrée. |
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Method of Preparations for Pepper Steaks with Green Peppercorn Sauce:Wipe steaks with damp cloth. In mortar and pestle, coarsely crush 2 tablespoons dried green peppercorns and all the black peppercorns, or place them in a cloth and crush with a rolling pin. Rub one side of each steak with mustard. Press mustard-side of steaks firmly into peppercorn mixture. Cover steaks with plastic wrap and let marinate for 30 minutes. Meanwhile, soak the remaining 2 tablespoons of green peppercorns in warm water until plump; drain and set aside. Melt butter in skillet over medium-high heat. Add onions and soaked green peppercorns and sauté for 2 minutes. Add cognac and cook, stirring until almost evaporated. Add demiglace and cream and simmer until mixture thickens to sauce consistency and coats the back of a spoon, about 6 minutes. Season sauce with salt; reserve (keep warm). (Sauce can be prepared one day ahead. Cover and refrigerate. Bring to a simmer before using.) Prepare grill (medium-high heat) or preheat broiler. Season steaks generously with salt. Starting peppercorn-side down, grill or broil steaks to desired doneness, about 3 to 4 minutes per side for medium-rare. Transfer steaks to plates. Spoon green peppercorn around steaks. Serve with creamed spinach and potatoes gratinée, if desired. †Dried green peppercorns are available at specialty food shops or from mail-order spice houses. If you cannot find them, rub steaks with crushed black peppercorns only. For the sauce, you may use canned green peppercorns packed in brine; drain before using and store any unused portion for up to a month, well covered, in the refrigerator. ††Demi-glace is a thick glaze made from reducing brown sauce with beef or veal stock and Madeira or sherry. It can take a home cook up to two days to make from scratch. Demi-glace is available online from several manufacturers or in specialty food shops. The strength of purchased demi-glace can vary; follow manufacturer's instructions when using. |
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IMPORTANT: When booking, ask us for the appropriate supplier brochure for complete details and terms and conditions for your vacations and as well inquire about any possible past guest savings. Offers are space available and may be withdrawn at anytime without prior notice and are not combinable with other offers (unless stated otherwise). All prices, details and offers are subject to change. We are not responsible for errors or omissions. Articles by Susan Milne |
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