FILET MIGNON AU POIVRE

FILET MIGNON AU POIVRE

 4 filet mignon
2-3 tsp. freshly cracked black pepper
3 tsp. virgin olive oil
6 tbsp. butter
6 whole shallots, sliced in half
1/2 c. beef bouillon
1/3 c. brandy
1 tbsp. Grand Marnier
Sliced green onions for garnish

Sprinkle each filet generously with 1/2 teaspoon pepper. Refrigerate 2-3 hours. In a skillet, heat olive oil and add 2 tablespoons butter, cook quickly 4-6 minutes per filet on each side. Keep meat warm on a platter. Pour pan drippings from skillet and add 3 tablespoons butter. Sauté shallots over medium heat, add beef bouillon. Scrape bottom of pan well, add brandy and increase heat to reduce pan juices. Add remaining butter and Grand Marnier, mix and pour over filets.

 

Tonight, I’m serving with oven roasted potatoes (seasoned), steamed broccolini, fresh salad and fruit compote.

Pair with your favorite wine!

 

SMOKY MAC ‘N CHEESE

SMOKY MAC ‘N CHEESE

3 cups uncooked elbow macaroni (12 oz)
1 1/2 cups whipping cream
1 teaspoon Dijon mustard
1 teaspoon prepared creamy horseradish
1/2 teaspoon coarse salt (kosher or sea salt)
1/4 teaspoon ground red pepper (cayenne)
8 oz smoked Cheddar cheese, shredded
1 cans fire roasted diced tomatoes, rinsed and well drained
1 can fire roasted diced red peppers, rinsed and well drained
1/4 cup sliced green onions (4 medium)
1/3 cup grated Parmesan cheese
1/3 cup plain dry bread crumbs (I’m using Ritz crackers crushed)
2 teaspoons olive oil

Cook and drain macaroni as directed on box. Return to saucepan; keep warm.
Meanwhile, heat oven to 375°F. Spray 13×9-inch glass baking dish with cooking spray. In 2-quart saucepan, heat cream, mustard, horseradish salt and red pepper to boiling. Reduce heat; stir in Cheddar cheese with wire whisk until smooth. Pour sauce over macaroni. Stir in tomatoes and onions. Pour into baking dish. In small bowl, stir together Parmesan cheese and bread crumbs; stir in oil. Sprinkle over top of macaroni mixture.
Bake 20 to 25 minutes or until edges are bubbly and top is golden brown.
Makes 8 servings (1 1/4 cups each).
Tip: Be sure to use whipping cream when making the sauce for this decadent Mac ‘n Cheese. Milk or half-and-half is more likely to curdle when combined with acidic ingredients like tomatoes.
Tonight I’m serving with grilled Smoked Turkey Kielbasa and a green salad.
Pair with your favorite wine.

MAPLE BAKED PORK CHOPS IN PEAR SAUERKRAUT

MAPLE BAKED PORK CHOPS IN PEAR SAUERKRAUT

6 loin chops, cut 3/4 inch thick
1 tsp. salt
1/4 tsp. sage
2 pears
2 tbsp. cornstarch
1 1/2 c. hot water
1/2 c. maple syrup
1 tbsp. cider vinegar
1 lb. sauerkraut, preferably bagged, not canned
1/2 tsp. caraway seeds
Cilantro

Rub pork chops with 1/4 teaspoon salt and sage.
Brown slowly in hot skillet.
Meanwhile, drain sauerkraut, rinse under cold water, drain again and squeeze dry with hands place in shallow baking dish.
Place pork on top of sauerkraut.
Core and slice pears but do not peel.
Arrange slices on top of pork chops.
Blend cornstarch and caraway seeds into fat drippings in skillet.
Gradually stir in hot water and cook until thickened.
Add syrup, vinegar and remaining 3/4 tsp. of salt.
Pour sauce over pork chops and pears.
Cover and bake at 350 degrees about 1 hour or until pork chops are tender. Garnish with cilantro.

Tonight I’m serving with Lima beans and a green garden salad.
Pair with your favorite wine.

BONES FILO BONELESS CHICKEN

BONES FILO BONELESS CHICKEN

Boneless breast chicken
Filo dough
1/2 c. melted butter
Lemon pepper
Tarragon
Cilantro
Sage
Salt
Pepper

Lay out filo dough. Butter the inside of dough. Sprinkle lemon pepper, tarragon, cilantro, sage, salt and pepper. Put boneless chicken breast in dough and roll up.

Bake at 375 degrees for 39 minutes. Make as many as you want, also you can freeze then bake at a later date.

Tonight I’m serving with roasted cubed potatoes seasoned with rosemary and sea salt and fresh cracked pepper, corn and a garden salad.

Pair with your favorite wine.

GREEK STYLE – PORK LOIN ROAST

GREEK STYLE – PORK LOIN ROAST
2 lb. boneless pork loin roast
1/4 c. olive oil
1/4 c. lemon juice
1 tsp. oregano
1 tsp. salt
1 tsp. pepper
6 garlic cloves, minced
Yogurt & onion sauce (see below)
Place pork loin in a large self-sealing bag. Combine olive oil, lemon juice, oregano, salt, pepper and minced garlic; pour over pork in bag. Seal bag and refrigerate a hour or so (the longer the better). Remove pork from marinade, discard marinade. Grill over indirect heat by placing pork over drip pan on grill.Insert meat thermometer. Cover grill and cook until meat thermometer reads 155 degrees, about 1 hours. Let rest 10 minutes (internal temperature will rise slightly upon standing) before slicing thinly to serve.

To serve, place thin slices of pork in pocket bread and top with yogurt and onion sauce top with black olives. Yield 4-6 servings.

Yogurt and Onion Sauce: Stir together well 2 cups plain yogurt, 1/2 of a thinly sliced green onion, 2 teaspoons lemon juice, 1/8 teaspoon ground coriander and 1/8 teaspoon ground black pepper.

Serving with garden salad and green beans wrapped in bacon.

Pair with your favorite wine.