Category: Dinner Menu


Beef Stroganoff

Serves 8

Total Time: just about an hour…GET ORGANIZED!!!!

INGREDIENTS:

• 2 lb beef tenderloin or flat iron steak or sirloin steak
• Marinade of ¼ c red wine, 3 TBS Worcestershire, 1 TBS minced garlic
• 6 TBS butter
• 1 ½ cup finely chopped onion (about 1 large onion)
• 2- 8oz pkgs of mushrooms. Button or Bella or Cremini or whatever you want, SLICED
• 2 cans of 14.5 oz beef broth
• 2 TBS of Cognac or Brandy or red wine or Worcestershire
• 2 TBS (or more if you like) Paprika
• 1 TBS Nutmeg
• ¼ to ½ cup of Fresh or Dry DILL. THIS IS THE BEST PART OF IT!!
• 1 pint (16 0z) sour cream *** at room temperature***
• 2-3 TBS Dijon mustard (depending on your taste)
• 2-3 tsp sugar
• ¼ cup fresh parsley or dry if you don’t have fresh
• Cornstarch on hand, to thicken when needed
• 1 – 1 ½ packages of 16 oz wide egg noodles

NOW go get ALL ingredients and put on counter. Then chop, slice, mix, measure, take sour cream and leave on counter and have everything ready to go….THEN READ THE RECIPE SLOWLY!!!! Then start!!

DIRECTIONS:

1. Put large pot of water on to cook the egg noodles & follow directions to cook noodles
2. Slice the BEEF in 2” strips (I prefer thin slices)
3. Mix the marinade and put sliced beef into marinade and refrigerate for 15 mins to an hour

• Melt 3 TBS of butter in large skillet over med heat. Make sure not to burn the butter. Add marinated slices of BEEF into the pan, single layer. Do not crowd. You will do this in batches. Cook until browned (lightly) on both sides and then put in bowl and repeat process until done.
• In the same pan add the ONIONS and cook for a few minutes until soft and add to the bowl with the meat.
• In the same pan, add another 3 TBS of butter , increase the heat, and add the SLICED MUSHROOMS. Stirring occasionally, cook for 6-8 mins then add the NUTMEG & PAPRIKA, then the MUSTARD & SUGAR and continue stirring.
• Now add the BEEF BROTH, COGNAC or BRANDY whatever alcohol substitute you have on hand, stir and bring to a boil. ADD the DILL!! (to your taste!)
• Now add the room temperature SOUR CREAM and stir to mix

Take the cooked noodles, put on a plate and then top with the Stroganoff Mixture…top with chopped parsley…and then serve!!!

Advertisements

Enjoy the final days of fresh summer corn in this recipe

Spicy Shrimp/Corn & Potato Soup
• 5 slices bacon saving the grease OR use 1 TBS of oil
• 2 TBS butter
• 1 c chopped green onion
• ½ c chopped celery
• 1 red pepper, chopped
• 1 lg potato peeled and diced
• 1- 7oz can of mild green chilies
• 2 cups milk (I used skim milk & ½ & ½ because that’s what I had)
• 3 TBS flour
• 3 cups of chicken broth
• 2 cups of fresh corn kernels (I used 4 ears of white corn)
• 1 lb of thawed peeled and deveined “small” shrimp
• 1 tsp of cumin
• 1 tsp of Mexican seasoning
• ½ tsp of cayenne pepper
• ¼ c of fresh cilantro
• Salt & pepper to taste
DIRECTIONS:
1. GO GET ALL YOUR INGREDIENTS…and now open, measure, chop, and get everything all done and ready to go…
2. Now, in a large dutch oven or soup pot, take the slices of bacon and cook them. Once cooked remove the bacon, and chop and put aside…but keep the bacon grease in the pot! Now add 2 TBS of butter to the bacon grease (yes, you can leave the whole bacon process out if you wish) and sauté the onions, celery, red pepper for 2-3 minutes until tender.
3. Now add the canned green chilies and cook another minute.
4. Take the milk and put in a bowl & add the 3 TBS of flour and whisk the flour together with the milk and pour on top of the veggies.
5. Then add the Chicken broth, corn, potatoes and seasoning and bring to a boil.
6. Continue cooking for another 20 mins on medium heat, stirring intermittently.
7. As potatoes get soft, add the shrimp and continue to cook another 10 minutes.
8. Add Cilantro and then serve
9. Add cheese Quesadillas to make it a great meal!!! Enjoy!!!
***** thanks to Cooking Light for the recipes***

INGREDIENTS:

4 lobster tails

1/2 stick unsalted butter

1/4 c dry sherry divided into 1/8c

1/4 c brandy divided into 1/8 c

2 c half & half

1/4 teaspoon freshly grated nutmeg

cayenne to taste

4 large egg yolks, beaten well

1 package Pepperidge Farm Frozen Puff Pastry Shells (6 shells)

DIRECTIONS:

Bake the puff pastry shells according to package directions. Set aside.

Into a large kettle of boiling salted water plunge the lobsters tails, and boil them, covered, for 8 minutes from the time the water returns to a boil or steam them…choice is yours! Transfer the lobsters with tongs to a cutting board and let them cool until they can be handled. Halve the lobsters length-wise along the undersides, remove the meat from the tails, discarding the bodies, and cut it into 1/2″ pieces.

In a heavy saucepan cook the lobster meat in the butter over moderate heat, stirring occasionally, for 2 minutes, add 2 tablespoons of the Sherry and 3 tablespoons of the brandy, and cook the mixture, stirring, for 2 minutes. Transfer the lobster meat with a slotted spoon to a bowl. Add the cream to the Sherry mixture and boil the mixture until it is reduced to about 1 cup. Reduce the heat to low and stir in the remaining 1 teaspoon Sherry, the remaining 1 teaspoon brandy, the nutmeg, the cayenne, and salt to taste.

Whisk in the yolks, cook the mixture, whisking constantly, until it registers 140° on a deep-fat thermometer, and cook it, whisking, for 3 minutes more. Stir in the lobster meat and serve the lobster Newburg in, over and around the baked shells.

Peach-Mustard Pork Chops

Ingredients

  • 4 (1 1/2-inch thick) pork chops
  • Safflower or corn oil, for brushing
  • Kosher salt
  • Freshly ground black pepper

Directions

Peach-Mustard BBQ Sauce, recipe follows

Prepare an outdoor grill with a high heat for both direct and indirect grilling. Position a drip pan under the grate on the cooler side of the grill.

Brush the pork chops on both sides with oil and season with salt and black pepper to taste. Set aside for 15 minutes.

Grill the chops over the heat until brown on both sides, about 4 minutes per side. Move them to the cool side of the grill and brush with some of the Peach-Mustard BBQ Sauce. Cook the chops, covered, turning and basting with sauce every 5 minutes, until an instant-read thermometer inserted crosswise into the chops registers 140 degrees F, about 15 minutes more. Let rest for 10 minutes.

To serve: Drizzle the chops with more sauce and serve.

Peach-Mustard BBQ Sauce

3 tablespoons unsalted butter

2 tablespoons minced onion

2 cloves garlic, minced

3 tablespoons cider vinegar

1/2 cup whole-grain mustard

1/4 cup Dijon mustard

3/4 cup peach jam or preserves

1 tablespoon bourbon

1/2 teaspoon kosher salt

Melt the butter in a saucepan over medium heat. Add the onion and garlic and cook until translucent, about 3 minutes. Add the vinegar and boil until almost completely reduced and the mixture looks like wet sand, about 4 minutes. Whisk in both mustards and the jam or preserves. Simmer, whisking, until jam melts, about 1 minute. Remove the pan from the heat and stir in the bourbon and salt.

Cook’s Note: The bourbon is stirred in at the end–uncooked–to give a genuine jolt to the sauce. This Southern blend goes great with pork but is also a good finisher for chicken, duck, or veal.

Yield: about 1 1/4 cups

Adapted From Food Network Kitchens Get Grilling, Meredith, 2005

Rack of Lamb in Mustard Crust

* 2 racks of lamb (at least 7-8 ribs)
* Coarse salt & pepper
* 3 cups dried bread crumbs
* ¼ c minced fresh parsley
* 1 TBS chopped fresh rosemary
* 3 minced garlic cloves (or 2 TBS from the jar)
* 1 TBS paprika
* 1 tsp dried oregano
* 2TBS parmesan cheese
* 1-1 ½ cups grainy or Dijon-style mustard
* EVOO in a spray bottle

1. Set up grill for indirect grilling (light 2 of the 3 sides and preheat, leaving the middle one off)
2. Generously season the lamb racks on all sides with salt & pepper
3. Place bread crumbs, parmesan cheese, parsley, rosemary, garlic, paprika & oregano in a baking dish and stir to mix.  Spread the mustard ALL OVER the meaty parts of the racks, using a spatula.  Then, dredge the lamb into the crumb mixture to coat on all sides with the crumb mixture.  Make sure the meat is evenly covered and sprinkle some of the crumbs and pat them with your fingers.
4. SPRAY the lamb on all sides with the EVOO
5. When ready to cook, place the racks in the center or over the burner that is NOT on “meat side up” for 25-35 mins (for medium rare) and if using a meat thermometer, it should register about 145 degrees. *** Tent the ribs of the lamb with aluminum foil to keep them from burning***.
6. When done, transfer to a cutting board and let it rest for 3-4 mins then cut and serve.

Scarselletti Spaghetti Sauce

Feeds 6-8 hungry people

 

INGREDIENTS:

  • 1 -28 oz can diced peeled tomatoes & ½ can water
  • 1 -28 oz can tomato puree & ½ can water
  • 1 6 oz can tomato paste & ½ can of water
  • 1 onion to float to absorb grease
  • bacon grease if you have it on hand, otherwise Olive Oil
  • 3-4 lb bone in loin of pork cut up into large pieces or better yet, pork country ribs with NO bones
  • 1 lb of both hot sausage & mild sausage cut into pieces
  • 1 lb pepperoni cut into pieces
  • ½ lb ground beef (not lean because you want the fat for taste)
  • ½ lb ground pork (to mix with beef for the meatballs)
  • parsley, chopped and put aside
  • 2 garlic cloves, minced & put aside
  • garlic powder
  • kosher salt
  • 1 cup fresh Parmesan cheese ( grated and put aside)
  • 1 cup basil (fresh would be great) chopped and put aside
  • 1 cup of Italian bread crumbs
  • 1 cup of milk
  • 1 egg, scrambled

 

DIRECTIONS:

1.     Open all the cans of tomato products and put in a large pot or dutch oven.  For each can, add ½ of the can with water and swish around then add to pot.

2.     Add seasonings…garlic, garlic powder, ¼ c of basil, parsley…do this to taste and remember, you can ALWAYS add. Salt & pepper

3.     Take all the meats and brown them on all sides and then add to the sauce.  I use bacon grease but olive oil is just fine.

4.     Take a whole peeled onion and put it in the pot just to float around

5.     When everything is in the pot, turn it down to a low heat, cover and let the meat do its magic!!!! I let it cook for at least 4-5 hours.

MEATBALLS:

Take the 1 cup of bread crumbs & 1 cup of milk, mix together and put aside

1.     Take the ground beef & ground pork and put into bowl

2.     Season with some garlic powder, minced garlic, parsley, S & P, ¼ c Parmesan cheese & egg and mix thoroughly. ( I taste and season accordingly…and NO you will not die eating the raw meat mixture.

3.     Now, take some olive oil and rub on your hands and then take about a tablespoon of the meat mixture and roll it into a ball, and put aside.  Repeat this until you have finished with the meat mixture.

4.     Now, put 1-2 TBS of EVOO (extra virgin olive oil) into a pan and put the meatballs in and just brown them then put aside.  When you are about an hour out for dinner, put the meatballs in the slow simmering sauce and cook.  Do not put them in too soon as they will over cook.

5.     When you are ready to cook the pasta that goes with the sauce, take all the meat out, put on a platter, and cover with aluminum foil to keep warm…

6.     Then, put the meat on the table, mix the pasta with the sauce and voila.  And make sure you have gravy boats to put extra sauce on the table.  They will be lapping it up, I promise!!!

Take the spicy Mexican spices and “cool” it down with raisins & allspice!  I see you shaking your head, but trust me…you will love the flavor!!!!

INGREDIENTS:

  • 2- 6oz flat iron or 12 oz flank steak seasoned with S & P
  • 1/2 C bottled red peppers, sliced thinly
  • 1 cup of canned diced tomatoes w/green chilies
  • 1/2 c raisins
  • 2 TBS tomato paste
  • 1 tsp chipolte in adobo
  • 1 TBS ground cumin
  • 1 tsp allspice
  • 4 flour tortillas
  • Chopped fresh cilantro
  • Sour Cream

DIRECTIONS:

1.     Preheat grill, season steak

2.     Mix  diced tomatoes, raisins, tomato paste, cumin, allspice, chipotle in bowl, put aside

3.     Saute red peppers in skillet

4.     Add tomato mixture to skillet, mix and put on low

5.     Grill steak 2-3 minutes on each side for medium rare…

6.     Bring in steak, slice thinly across the grain and add to tomato mixture

7.     Grill or microwave the tortillas and then load them up with mixture

8.     Add feta or cheddar or whatever cheese you have lying around

9.     Put a dollop of sour cream and some fresh cilantro

And then “GO AT IT”!!!! Don’t forget the napkins!!!!!!!!

*****Thank you Bon Appetit for your recipe and the ability to “doctor” it!!!

The Creamiest Mac & Cheese

This feeds LOTS of people!!!!

READ THE DIRECTIONS…NOW READ AGAIN AND THEN GO GATHER EVERYTHING!!!! Measure, chop, mince, whatever and have that all done…then get started!!!

INGREDIENTS:

  • 16 oz bag of elbow macaroni
  • ½ lb sliced smoked bacon (you choose the flavor)
  • 5 slices white bread with crust removed
  • ½ c grated Parmesan cheese
  • 1 stick of butter (8 TBS)
  • ¼ c minced shallots
  • ½ tsp minced garlic
  • ½ c flour
  • 5 cups whole milk
  • 6 oz Gruyere cheese, grated (can use Swiss or Monterey Jack if you like)
  • 8 oz Extra-Sharp Cheddar cheese, grated
  • 1 ½ tsp powdered mustard
  • 1 tsp nutmeg
  • S & P to taste

DIRECTIONS:

  1. Cook the pasta according to directions and put aside
  2. Cook the bacon till crisp, drain on paper towel to cool. **Save 1-2 TBS of bacon fat** Once cooled, coarsely chop and put into food processor and give it 6-8 pulses and put into bowl.
  3. Take the bread and coarsely chop and put into food processor and give it 8-10 pulses and put in bowl with bacon.
  4. Take the Parmesan cheese and 2 TBS of the butter (melt the butter) and then mix that with the bacon & bread crumbs and put aside.  This is your topping for the dish!
  5. 5. PREHEAT THE OVEN to 350 degrees
  6. Sauté the minced shallots over a low heat in the pan that has the reserved bacon fat for about 1-2 mins, add the garlic and continue to stir.  Then, increase the heat & add the 6TBS of butter and stir with a whisk.  Next add the flour and it will form a “roux” which is a thickening agent. Stir constantly and slowly add the milk.
  7. Continue cooking until the sauce thickens and coats the back of a spoon.  Do not leave unattended, it could burn!
  8. Once the sauce coats the back of a spoon, TAKE IT OFF THE HEAT.  Add the seasonings and the cheeses and continue to stir with the whisk until creamy and smooth. Taste and season if necessary.
  9. Now add this cheese mixture to the pot with the pasta and stir until evenly coated then put into a baking dish. Sprinkle the bacon/breadcrumb mixture evenly on top and then cover with either a lid or aluminum foil and put into preheated oven and cook for about 15-20 mins (USE A TIMER!!)
  10. Finally, remove the lid/foil and continue cooking until the sauce is bubbling and the topping is browned.  Then remove and let sit for 5 minutes…and THEN DIG IN!!!!!

**** Thank you Laura Macek****

Mushroom Wellington

Shopping List or what you will need:

  • 2 large Portobello Mushrooms 5-6” wide
  • 1 leek/1 shallot
  • Minced garlic in jar
  • 1 pkg Button Mushrooms
  • 1 pkg Shiitake Mushrooms
  • 1 bag (4 oz) chopped walnuts
  • 4-5 oz blue cheese
  • Dijon Mustard
  • Fresh thyme/fresh chives (tho dry is fine too)
  • 1 pkg frozen puff pastry sheet (Pepperidge Farm) thawed
  • Parchment paper/baking sheet
  • 1 pkg baby spinach
  • 1 pkg Arugula
  • 1 ripe pear
  • 1 red grapefruit
  • Champagne or white wine vinegar
  • Shaved parmesan cheese
  • 1 egg scrambled with 1 TBS water.

*** And a good couple of hours to put this together…along with some nice music and maybe a nice glass of wine!!!!*** This will take time, but if you are organized and follow my lead, it will be EASY!!!

PREP

  • Toast ½ c chopped walnuts and put aside
  • Cover a baking sheet with parchment paper & put aside.

PORTOBELLO MUSHROOMS

  • 2 large Portobello mushrooms cleaned, stems & gills removed
  • 2 tsp Dijon mustard
  • 1 tsp chopped fresh thyme

FILLING/SAUTE

  • ½ c minced leeks
  • 2 TBS minced garlic from the jar
  • 1 ½ TBS olive oil
  • 1 cup  each stemmed &minced button mushrooms AND shiitake mushrooms
  • ½ c toasted  chopped walnuts
  • 2 TBS minced fresh chives
  • 1 tsp Dijon Mustard
  • 1 tsp fresh chopped thyme

WELLINGTON:

  • 4 TBS  Blue Cheese
  • 1 sheet  frozen puff pastry, thawed (8.65 oz)
  • 1 egg, beaten with 1 TBS water

DIRECTIONS:

1.         Gather EVERYTHING together and put on the counter

2.         READ THE DIRECTIONS….then read them again!!!!

3.         Preheat the oven to 425 degrees and line baking sheet with parchment paper

BRUSH: each Portobello, gill side UP, with the mixture of mustard, thyme, salt & pepper and roast in oven until slightly brown, about 20 mins and USE A TIMER!!!

SAUTE: leeks, shallots & garlic in olive oil in skillet over med-high heat until softened, 2-3 minutes.  Add minced button & shiitake mushrooms; cook until liquid is evaporated and mixture is soft. About 6-7 mins.

STIR: in walnuts, chives & 1 tsp Dijon mustard, 1 tsp thyme, S&P..and YES, you can taste this!!!!

SPRINKLE: 2 TBS blue cheese on each roasted Portobello mushroom then divide the sauté filling and put on top of cheese.

CUT: two 5-inch rounds ( I used a bowl) from the puff pastry (be sure it is thawed) and roll out on floured surface to about 8-10 inches in diameter. Place the stuffed mushroom in center of each round then fold the pastry edges inward, leaving a small opening at the top.  Brush each wellington with the egg wash, put back on the parchment paper and put back in oven and cook at 350 degrees until pastry is golden and puffed.  About 15-20 mins…USE  A TIMER!

Take out, let cool and then cut with a serrated knife.  Drizzle some heated blue cheese on top and voila~!!!!!!! Serve with a nice spinach salad. (go to WWW.chefboyrd2.com) for the recipe and MANY more!!!

***Thank you Cuisine at Home for the recipe*****

Chili Rellanos for 6


Chili Rellanos for 6

What you Need:

  • 10 Pablamo chilies
  • 1 lb Monterey Jack Cheese
  • 6 eggs-separated
  • ½ cup flour
  • Toothpicks
  • GLOVES!!!!!!!!!!! Trust me on this one!!!
  • 1-2 c vegetable oil
  • Paper towels
  • Large frying pan
  • Mixer

DIRECTIONS:

1.      GLOVES!!!! Have I mentioned that it would be “real” nice to have throw away gloves??!!!!

2.      Preheat oven at 425 degrees.

3.      Put the chilies on baking sheets and put in oven for 25 minutes until nice and burnt on the outsides.

4.      Take out of oven and cool. GO PUT YOUR GLOVES ON!!!! Once cooled, peel off “burnt” parts and then cut open and take out seeds.  This does NOT have to be perfect!!! Then, rinse under water and put aside.

5.      Take Monterey Jack cheese and cut into pieces (check video)

6.      Now, put the chilies on flat surface, then put cheese in the middle, fold the sides over and weave a toothpick through the sides (not piercing the cheese) No more than 3 toothpicks!!!! Again, does NOT have to be perfect!!!

7.      Put some flour on a plate or pan and then take the chilies and coat them with flour. This is important because it help keep the batter stick to the chilies. Put aside.

8.      Now, take the 6 egg whites and whip it up until peaked.  Then, fold the egg yolks into the blender and keep whipping. Next add ¼-1/2 c of flour…and keep on whipping…whip it good!!

9.      In a large frying pan, add 1-2 cups of vegetable oil so that it is 1-2 inches and heat ‘er up.

10.   Now, “WHERE ARE THOSE GLOVES”???? Put them on!!!

11.   Take the floured chili and dip it in the batter, then put it in the hot oil and cook. About a minute. Then turn it over, and do the same.  You want them golden brown. Once done, take them out and put on a paper towel and do the process again. Don’t do more than 2 at a time.

***While they are cooking, go and take the tooth picks out of the ones on the paper towel***

Remember…you put 3 in each one of them…now count..1-2-3 and make sure!!!

Now, you are ready to serve and I strongly suggest using my Spanish Sauce.  Check my blog at www.chefboyrd2.com for that recipe!!!!!

SPANISH SAUCE FOR RELLENOS

2 TBS olive oil
½ medium onion, julienne
1 TBS chopped garlic
1 jalapeno, seeded & julienne
1 red pepper, seeded & julienne
1 yellow pepper, seeded & julienne
1 orange pepper, seeded & julienne
1 roma tomato, seeded & julienne
1 (4 oz) can tomato sauce
Use same amount of water as in tomato can

Heat olive oil in a skillet to the smoking point and then add onions, peppers and tomatoes and sauté for about 2 mins. Add the garlic and sauté another minute. Add tomato sauce, water and simmer for 10 minutes. Adjust the seasoning with salt & pepper and then serve on top of chili relleno servings.

This recipe makes 4 servings.