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1
Preheat the fryer to 360 degrees F.
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2
In a small bowl, combine the oil and Creole seasoning.
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3
Mix well.
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4
Spread each side of the steaks completely with the Creole seasoning mixture.
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5
Place in a shallow pan, cover with plastic wrap and refrigerate for at least 4 hours.
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6
Remove and bring the room temperature before grilling, about 30 minutes.
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7
Preheat the grill.
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8
Place the steaks on the grill and cook for about 4 to 6 minutes on each side for medium-rare.
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9
***A saute pan or grill pan can be substituted for a grill**
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10
Fry the parsnips until golden brown.
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11
Remove the parsnips from the oil and drain on paper towels.
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12
Season with salt.
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13
Remove the steaks from the grill and cool for a couple of minutes before serving.
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14
Place the steaks and potatoes on each serving plate.
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15
Spoon 1/4 of the sauce over each steak.
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16
Pile the parsnips on top of the potatoes.
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17
Garnish with parsley.
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18
Combine all ingredients thoroughly.
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19
Combine the oil, onions, and jalapenos in a large heavy stockpot over high heat.
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20
Saute for 2 to 3 minutes, or until slightly soft.
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21
Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar, water, and horseradish and bring to a boil.
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22
Reduce the heat and simmer, stirring occasionally, for about 6 hours, or until the mixture barely coats a wooden spoon.
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23
Strain.
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24
Spoon the hot mixture into 3 hot sterilized pint-size jars, filling to within 1/2-inch of the top.
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25
With a clean damp towel, wipe the rim and fit with a hot lid.
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26
Tightly screw on the metal ring.
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27
Process in a hot-water bath for 15 minutes.
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28
Using tongs, remove the jars, place on a towel, and let cool.
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29
Test the seals.
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30
Tighten the rings.
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31
Store in a cool, dark place.
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32
Let age for at least 2 weeks before using.
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33
Can be stored in the refrigerator in a covered jar or bottle indefinitely.
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34
Refrigerate after opening.
