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Archive for September, 2010

Filet Mignon with Horseradish Sauce

Instead of overpaying at a restaurant, try cooking filet mignon yourself.  It is very easy to make well at home.  I like the beef itself to be unadulterated, just salt and pepper for seasoning.  The beef is enhanced by a simple 3 ingrediant horseradish sauce.  I thought the applesauce in the sauce sounded strange too, but its really good, you just have to trust me.  Serve with a baked potato and Oven Roasted Broccoli and you’ll have a fantastic restaurant quality meal for a fraction of the price.

Seared Filet Mignon with Horseradish Sauce

  • 4 to 6 –  1 ½ inch thick filet mignon
  • Salt and pepper
  • 1 tablespoon canola oil

Heat oven to 425°F. 

Heat a large sauté pan over medium high heat until really really hot (but not smoking).  Season filet on both sides with salt and pepper.   Add oil to pan.  Sear filet on both sides for about 2.5 minutes per side until nicely browned.  Do not crowd the pan.  Do this in 2 batches if necessary.  Remove filets to baking sheet lined with foil.  Bake in preheated oven for about 10 minutes for medium rare to medium.  Serve with horseradish sauce.

Horseradish Sauce

  • ½ cup well drained prepared horseradish
  • 1 ¼ cup sour cream
  • ½ cup unsweetened applesauce
  • Salt and pepper

Whisk together horseradish, sour cream and applesauce.  Season with salt and pepper.  Refrigerate until ready to use.  Makes about 2 cups.

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Oven roasted broccoli?  That sounds weird.  Don’t you roast things like beef, pork and wild boar?  Why would I roast broccoli?  Because its delicious!  Roasting the broccoli brings out a nutty sweetness that is different and delicious.  Don’t be scared when it gets a little brown on the edges, this is a good thing.  If you buy the whole crown of broccoli with the stalk like I do, (its cheaper), don’t throw the stalk away!  That was too dramatic, but the stalk is yummy.  Be sure to cut about an inch or so off the end and peel the remaining stalk with a veggie peeler and slice.

Oven Roasted Broccoli

  • 2 – 3 crowns fresh broccoli, separated into florets, and stalk peeled and sliced if using
  • 1 – 2 tablespoons extra virgin olive oil
  • Salt and pepper

Heat oven to 375°F.  Line a baking sheet (with sides) with foil and spray with cooking spray.  Spread broccoli out on pan.  Drizzle with olive oil and sprinkle with salt and pepper.  Bake for about 45 minutes or until edges of broccoli are browned.

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I’ve been making this salmon dish for years.   It’s quick, fresh and delicious.  Serve with rice, (spoon the juices from the baking pan on top), and a vegetable and dinner is ready in 30 minutes.

Orange Brown Sugar Salmon

  • 1 24-oz (approx.) salmon, steelhead, or arctic char filet with or without skin
  • 1 tablespoon softened butter
  • Salt and pepper
  • ½ cup orange juice
  • 2 tablespoons brown sugar

Pre-heat oven to 375°.  Place fish in a baking dish coated with cooking spray skin side down.  Brush fish with butter and sprinkle with salt and pepper.  Pour orange juice over fish and sprinkle all over with brown sugar.  Bake about 25 minutes, or until just done.

If your fish has skin, it will come right off when you cut and serve.

Makes about 6 servings.

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If you ever want to impress with  dessert this is the dessert to make.   My Grandma Marjorie cut this recipe out of the Columbus Dispatch for me sometime in the late 90’s and I really haven’t found a need to try any other cheesecake recipes (other than pumpkin) since.  Its really rich, really high calorie, and really, really yummy.  It’s best if you chill it overnight before serving, and be sure to let it cool to room temp before putting in the fridge to avoid unsightly crackage.  At the very end be careful when you reset your oven to 500 degrees, this always sets my smoke alarm off.  So either have a designated fanner (like a husband), or set your oven to 450 degrees and bake for 1o minutes instead of 5.  Enjoy!

Chocolate Amaretto Cheesecake

Graham Cracker Crust

  • 1 2/3 cups graham cracker crumbs
  • 1/4  cup sugar
  • 6 tablespoons melted butter

Mix together and press into the bottom and up sides of 10-inch springform pan.  Set aside.

Cheesecake Filling

  • 4 8-oz. packages of cream cheese, softened
  • 1 1/3 cups sugar
  • 5 eggs
  • 1/3 cup amaretto liqueur
  • 2 tablespoons corn starch
  • 1 teaspoon vanilla
  • 1 1/3 cups semi sweet chocolate chips (mini or regular)

Beat cream cheese on high speed until fluffy.  Add sugar and beat well.  Add eggs, one at a time, beating well after each addition.  Add vanilla, cornstarch, and amaretto.  Beat well.  Fold in chocolate chips.  Pour into crust.  Bake at 375° for 40 – 50 minutes, or until set, (usually 50 minutes).  Remove from oven.  Reset oven to 500°.

Topping

  • 1 16-oz. container of sour cream
  • 2 tablespoons sugar
  • 2 tablespoons amaretto liqueur

Mix and spread over cheesecake and return to oven for five minutes.  Garnish with almonds, chocolate chips, or grated chocolate.

Serves 10 -12

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