**** Week of February 09, 2009 ****
* Exported from MasterCook *
Filet Mignon with Tomato-Mushroom Sauce
Recipe By : adapted from Everyday with Rachael Ray, Feb '09
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Meat
Amount Measure Ingredient -- Preparation Method
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4 filet mignon steaks -- 1" thick
Worcestershire Seasoning -- * see note
2 tb extra-virgin olive oil
8 oz dried mixed mushrooms
3 cloves garlic -- minced
1 28 oz can crushed tomatoes
1 ts crushed red pepper
1 tb balsamic vinegar
In a small bowl, pour some boiling water to cover the mushrooms. Cover with a small plate or something
to cover the mushrooms and make sure they are in the water. Let them sit for 30 minutes. Drain the
liquid off but reserve it. Set aside.
Season steaks with worcestershire seasoning (or salt and pepper). In a large skillet, heat 1 tbsp olive
oil over MED-HIGH heat. Add the steaks and cook for 3-4 minutes on each side; transfer to a plate.
In the same skillet, add the remaining olive oil, the mushrooms and garlic; cook, stirring, for 3 minutes.
Stir in the tomatoes, crushed red pepper and 1/2 cup water. Bring to a boil; lower the heat, cover and
simmer for 1/2 hour. Stir occasionally and cook for 15 minutes. Stir in the vinegar. Return steaks to the
skillet and cook until heated through.
Put the sauce mixture into a bowl and puree with a hand blender. Serve the sauce on top of the steak with
a dollop of mashed potatoes or rice and a vegetable.
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NOTES : Risa's notes:
* McCormick makes something called Worcestershire Ground Black Pepper Blend, it comes in a small tin in the
spice section of the supermarket. It is new. If you can't find it, then salt and pepper the steak or use your
favorite steak seasoning.
I buy a Gourmet Blend of dried mushrooms at Costco. The original recipe calls for 1-10 oz box of cremini mushrooms
from the supermarket. The Gourmet Blend has porcini, shiitake and other types of mushrooms, I find it gives a
richer and nicer taste.
In the original recipe, there is no pureeing of the sauce. I do that because we don't like big chunks of things
in our sauces around here.
* Exported from MasterCook *
Bison Meatloaf Patties
Recipe By : adapted from Tick Tock Diner, Clifton, NJ
Serving Size : 3 Preparation Time :0:00
Categories : Main Dishes Meat
Amount Measure Ingredient -- Preparation Method
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1 lb ground bison
1 cup Iron Chef Garlic Panko crumbs -- * see note
1 small onion -- finely chopped
1/2 small red bell pepper -- finely diced
1/2 small green bell pepper -- finely diced
1/4 cup heavy cream
2 tb parmesan cheese -- freshly grated
1 lg egg
1 1/2 tb dijon mustard
1 1/2 tb ketchup
1 tb worcestershire sauce
2 ts parsley -- chopped
1 ts herbes de provence
1 ts kosher salt
freshly ground black pepper
Mix all ingredients together in a large bowl until completely incorporated. Form into 4 small oval patties.
Spray a nonstick skillet with pan spray and put on MED-HIGH heat. Put the patties in the pan and cook for
6-8 minutes until browned on the bottom, flip over, turn down heat and cover. Cook for another 6-8 minutes
until browned on the bottom.
Preheat oven to 325 degrees F.
Place pan in the oven and bake for another few minutes. Remove from heat and let them sit for a few minutes.
Remove to platter, make a pan sauce, add some ketchup to it and drizzle the sauce over the patties.
Serve with potatoes and a veg.
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NOTES : Risa's notes:
* If you can't find Iron Chef brand flavored panko in your area, just use plain panko (or whole wheat) and mix
it with some dried garlic. I find it locally at Wegman's in a small plastic pail.
Original recipe was for a Veal Meatloaf from the Tick Tock Diner in Clifton, NJ - I got the recipe in the book
Diners, Drive-Ins & Dives by Guy Fieri, p. 40. The original does not call for Iron Chef panko, of course, it
calls for plain panko. Also, the recipe was for double the amount so if you are feeding 6-8 people, double all
the ingredients.
* Exported from MasterCook *
Tortilla Crusted Chicken Wings
Recipe By : adapted from Aaron McCargo Jr, Live w/Regis & Kelly
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Poultry
Amount Measure Ingredient -- Preparation Method
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10 chicken wing sections
Seasoning:
1/2 cup smoked paprika
1/4 cup granulated onion
1/4 cup granulated garlic
3 tb season salt
1/4 cup fresh black pepper
1/2 cup kosher salt
Crusting:
1 8 oz bag tortilla chips
1 egg -- beaten
1 cup all-purpose flour
Cooking:
1 cup grapeseed oil
1 tb seasoning
Hot Sauce Mixture:
1/2 cup hot sauce -- your favorite
1/4 cup grapeseed oil -- or melted butter
For crusting: In a shallow pan, beat the egg. In a ziptop bag, crush the tortilla chips, until they are in small
pieces but not powdered. Put them in another shallow pie pan. In a small bowl, combine the seasoning ingredients,
whisk until combined.
In a large bowl, put some hot sauce and some grapeseed oil. Mix well.
Heat the cup of grapeseed oil in a heavy pot or a deep fryer.
For chicken: Dry the chicken off with paper towels, dust with the flour, a sprinkle of the seasoning mixture, dunk
in the egg, and then into the tortilla chips. Put the wings in the oil and fry for a few minutes until browned all
over, put them immediately into the hot sauce combination and make sure to coat well.
Serve with some celery sticks, carrot sticks and some blue cheese dressing.
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NOTES : Risa's notes:
Original recipe was for tortilla crusted chicken fingers.
Another variation is to season the chicken, then dunk it in the hot sauce combination, cover with tortilla chip
mixture and then deep fry, and do not coat with sauce again. They come out more like the KFC Unsauced Wings.
Delicious either way.
* Exported from MasterCook *
Low Carb Pan-Fried Cod w/Garlic "Chips"
Recipe By : adapted from Suzanne Somers
Serving Size : 4 Preparation Time :0:00
Categories : Fish Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
1 lb Alaskan cod
1 cup soy flour
1 tb lemon pepper
4 cloves garlic -- sliced thin
vegetable oil -- for frying
Dry off the fish with paper towels. In a small bowl, combine soy flour and lemon pepper. Put a tiny sprinkle of
salt in it too. Mix well. Pour into a shallow pie pan. Dredge the fish in the soy mixture.
Put an inch or so of vegetable oil in a large skillet (one large enough to fit the fillets in without crowding)
and let it get hot, but not smoking. Add fish and cook until browned, about 3-4 minutes, turn over and cook the
other side. Drain well on paper towels. Add sliced garlic to hot oil and cook for 1-2 minutes, stirring frequently,
until the garlic slices are fried, nicely browned, and crisp. Drain well.
Serve the fish sprinkled with the garlic chips.
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NOTES : Risa's notes:
Use whatever fish you like. The original recipe called for Catfish. Also the original did not use soy flour as
soy is a "funky food" to Suzanne. I find that the fish doesn't fry as well without it. So, I use the soy flour
instead of wheat flour. If you aren't low carbing (or Somersizing), use regular all-purpose flour or white whole
wheat flour.
* Exported from MasterCook *
Seared Beef Temderloin w/White Wine & Herbs
Recipe By : adapted from january 2009 Gourmet Magazine
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Meat
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
1 1/2 lb beef tenderloin -- sliced thinly
1 tb all-purpose flour
4 tb olive oil -- divided
4 cloves garlic -- thinly sliced
1 1/2 ts Tuscan seasoning mix
2/3 cup dry white wine
Trim meat of excess fat and then thinly slice it. Toss with flour, 3/4 tsp salt, and 1/2 tsp pepper. Heat 1.5 tbsp
oil in a 12 inch skillet over MED-HIGH heat. Saute steak in 2-3 batches until no longer pink on the outside and
about 2 minutes per batch, adding a bit more of the oil as needed. Transfer to a plate.
Saute garlic and herbs together in remaining oil over MED-HIGH heat until golden brown, 1-2 minutes. Add wine and
1/2 tsp of salt and pepper and boil, deglazing the pan, until reduced by half. Return meat to skillet with its
juices and warm through.
Serve with Parmesan Orzo.
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NOTES : Risa's notes:
Original recipe called for sirloin steak 1" thick, preferably top butt. I used tenderloin and cooked it a bit less
so it wouldn't toughen.
* Exported from MasterCook *
Parmesan Orzo
Recipe By : adapted from January 2009 Gourmet Magazine
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ ---------------------------------
1 cup tri-color orzo
2 tb unsalted butter
1 tb olive oil
1/2 cup parmesan cheese -- freshly grated
1 ts sea salt
1/2 ts black pepper
Cook orzo in a small pot of boiling salted water (2 tsp per 3 quarts of water) until al dente. This should take
around 5 minutes. Reserve 1 cup of pasta water. Drain off the rest.
Melt butter in same pot with the oil. Remove from heat and stir in thte orzo, parmesan cheese, salt and pepper and
1/2 cup of reserved cooking water. Add more to moisten if necessary.
Serve with additional parmesan cheese on top.
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NOTES : Risa's notes:
Original recipe called for a pasta called Acini di pepe, which is a really tiny pasta. I had the orzo so that is
what I used. Use a tiny pasta, whatever you can find.
Original recipe called for some lemon zest too - 1 tbsp. I omitted it.
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