Now we are in to Spring, asparagus is so new and fresh, use it in the best possible way. Try this…..
Serves 4
- 2 tbsp. butter
- 3/4 cup whipping cream
- 1 small round Brie, skin removed
- 1 cup flour
- 1-2 tbsp. butter
- 16 spears fresh asparagus
- 8 ounces fresh crab
- 2 lbs. Veal cutlets
Melt two tbsp. butter in a small saucepan over low heat. Add the whipping cream and as bubbles start to form on the edges, whisk in the Brie cheese and stir until completely melted. Cover and set aside to keep warm (or put in warming drawer).
If the veal has not been pounded out, take a mallet and, after covering the meat with saran wrap, pound out until it is thin and unison in size. Dredge in the flour and make sure the excess is knocked off. Melt the butter in a large fry pan. Cook in the butter for two-three minutes until browned, set aside and keep warm.
Bring your asparagus pot (or pot with a steamer bowl) to the boil. Snap off the asparagus where is does so naturally, and drop in the water for only a couple of minutes (keeping the bright green colour). Place the crab meat over the asparagus to steam and get hot, if using a steamer pot.
To assemble, plate the veal, top with a little crabmeat, place four asparagus spears on top and drizzle the cheese sauce over the top. Serve extra sauce on the side. It will be all used up it is so tasty. This doesn’t really need anything else except a nice crusty roll and fresh butter (never margarine) and a perfect glass of wine..
“Damn” you’re good!
Grape Meatballs
This is a wonderful dish to make, especially if serving Buffet style.
- 1 1/2 lbs. lean hamburger
- 1 egg, lightly beaten
- 1/2 cup panko crumbs
- 2 tbsp. fresh chopped parsley
- 1/2 minced onion
- 1 tsp Worcestershire sauce
- Salt and pepper to taste.
Mix together the above ingredients and form into two inch balls. Set aside
Sauce
- 12 oz. bottle of chili sauce
- 6 oz. bottle hot ketchup
- 10 oz. bottle of grape jelly (no kidding)
- 1 tsp lemon juice
- 2 tbsp. brown sugar
- 1 tbsp. soy sauce
Mix these all together in a large pot. Bring to a boil and add the uncooked meatballs. Simmer this for thirty-forty minutes.
These can be served with rice or noodles. ENJOY! This truly is an addictive sauce and you will all be wanting more.
Steak Au Poivre
A great steak…summer is on its way.
Serves 4
- 3 black whole peppercorns
- 2 tbsp white whole peppercorns
- 2 tbsp green dried peppercorns
- 4 Strip Loin (New York Cut ) steaks, 8-12 oz. each
- 8 tbsp unsalted butter
- 2 tbsp vegetable oil
- 2 shallots, minced
- 1 cup cognac
- 2 cups beef stock
- 2 tbsp green peppercorns in brine, drained and chopped
- 1 cup heavy cream
Place the peppercorns in a heavy sealable plastic bag and with a meat tenderizer, coarsely crush the peppercorns. Pat steak dry and coat both sides of the steaks with the peppercorn mixture.
Heat four tbsp. butter and vegetable oil in a large skillet over medium high heat until hot, but not smoking. Add steaks to the pan and sear on both sides (four-five minutes for medium rare). Transfer to a platter and cover with tin foil.
Drain fat from the skillet and reserve, melt remaining butter, add shallots and cook until soft, but not brown (about two minutes). Add cognac and bring to the boil, scraping up the brown bits from the bottom, add the stock,
peppercorns and liquid from around the steaks; boil about two minutes so
that it is reduced slightly. Stir in the cream and boil until sauce thickens.
Pour over steaks and serve immediately.
This is sooooooo tasty! Add garlic toast, nice cold, crisp salad and a bottle
of…oh my! wine.
My Mom’s Ribs
Truly a great dish and was one of my mom’s favourite meals. She would give you her recipe provided you didn’t change the ingredients and kept it as she gave it to you. Like most Moms.
Serves 4
- 1 medium onion, peeled and chopped
- 1/4 cup vinegar
- 2 tbsp packed brown sugar
- 1/2 cup water
- 1 cup ketchup
- 1 tbsp Worcestershire sauce
- 1/2 cup chopped and peeled celery
- Pinch of salt and pepper to taste
- 3-4 lbs pork spareribs
Preparation: Preheat oven to 350 degrees.
Mix all the ingredients together in a bowl except for the meat. Cut the ribs into three rib sections, making sure any tough membranes are removed and place in a roasting pan. Cover with the sauce and bake covered for two hours. Remove the cover and bake another fifteen minutes until the sauce thickens up a bit and the meat is almost falling off the bone..
Serve with the Goat Cheese Potatoes and you have a wonderful meal.
Don’s Tuscany Spice Ribs
These are the ribs Don worked so hard to perfect. Try them, they are award winning, to say the least.
Serves 4
- 2 racks of baby pack ribs 1 1/2 lbs. each
Dry Rub
- 2 tsp. sea salt
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 tbsp. chili powder
- 1 tbsp. paprika
- 1 tbsp. dried thyme
- 1 tbsp. dried oregano
- 1 tsp. black pepper
- 1 tsp. ground coriander seeds
- * 2 tbsp. of this dry rub goes into the sauce.
Sauce
- 1 cup Diana Gourmet original sauce
- 1/8 cup light soy sauce
- 1/8 cup cider vinegar
- 2 tbsp. Tuscany spice rub (dry rub recipe above)
- 2 tbsp.Dijon mustard
Mix all ingredients and set aside. This can be stored in the fridge for up to three weeks.
Remove bottom membrane from bone side of ribs. Generously coat and rub the Tuscany spice on both sides of ribs and marinate, covered, in the fridge overnight.
Set one side of barbecue at 275 degrees. Place ribs on the non-fired half of the barbecue and cook for three to four hours. Be sure to check after two hours to ensure they are not cooking too fast. After four hours (this will depend on the thickness of the meat and the size of the rib rack) the meat will be done when about to fall of the bone, remove from the grill and tent with tin foil.
Prior to serving, put grill on medium-high and baste ribs with the sauce. Grill ribs until sauce becomes sticky and finger licking good. Serve and enjoy.
Again, this recipe can also be served with the goat cheese potatoes or the garlic mashed potatoes with attitude….both on this site.
Don made this one up while preparing for a rib contest. It is finger licking good.
Beef Wellington
One of my VERY favorite entrees is BEEF WELLINGTON.
You need:
- 1 2 1/4 lb. beef tenderloin
- 2 cups flour
- 1/4 tsp. salt
- 2/3 cup shortening
- 1/3 to 1/2 cup ice water
- 1 4 oz. can of liver pate
- 1 egg, beaten
- 1 1/2 cups water
- 2 tsp. instant beef bouillon granules
- 1/2 cup cold water
- 1/4 cup water
- 1/2 cup burgundy
- 1/2 tsp. dried basil and crushed parsley
Preparation:
Preheat oven to 425 degrees Place meat in a shallow roasting pan. Insert a meat thermometer and roast for about 40-45 minutes until the thermometer reads 130 degrees. Remove from pan and when cooled down a bit, cover and place in the fridge while you make the following pastry.
To make your pastry, combine flour and salt. Cut in the shortening until you have pieces the size of small peas. Add 1/3 cup of water , I tbsp at a time tossing with a fork until moistened and can form a ball. If more water is required, add 1 tbsp at a time.
Lightly flour a surface and roll the pastry to about 14 x 12 inch rectangle. Spread the pate on the pastry carefully so as not to tear the pastry and is within 1/2 inch of the edge. (or use Robin Hood pastry blend and roll out as above).
Center the meat on the pastry and wrap the pastry about the meat, cutting off the excess and saving. With the egg wash, brush the edges and seal Place seam side down on a baking sheet. Re-roll the excess pastry and make little cutouts such as leaves, or hearts, or whatever you wish and place on the top of the pastry covered meat. Brush the remaining egg wash over the entire pastry and bake for 35 minutes at 425 degrees.
Remove from oven and let rest 5 minutes before taking to the table to show those waiting, impatiently, just what they are being served for dinner.
Add a beautiful Merlot or Pinot Noir and you will be more than happy.
Our Christmas Favourite-Tourtiere
When I first met Don, he cooked Christmas dinner and this was served. Being a fuss-bucket, I didn’t care for it…WRONG. I loved it!
It wasn’t like anything I had ever had before. When, years later, we lived away from my mom, we sent her a pie for herself. She came back the next Spring for a visit and had a piece of paper inside the pie plate. She gave it to Don with a impish smile and said “more, please”.
This can be served with a mushroom gravy as an appetizer or a side dish to Christmas dinner. All our kids use ketchup. What can I say?
To make 3 pies (we (Don) make about 11)
- 2 onions, chopped
- 2 tbsp. butter
- 4 -5 potatoes
- lb. each ground pork and ground beef for each pie
Saute the onions in the butter until translucent and add the meat. Brown thoroughly eliminating any large lumps. Spoon off the fat when cooked.
To season, you will use:
- 3 tsp. cloves
- 1 tsp. ground ginger
- 1/2 tsp. each of ground nutmeg, savory and sage
- 1 tsp. cinnamon
- 1 tsp. Jamaican allspice
- 1 tsp. poultry seasoning
- 1 cup water
- salt and pepper to taste
Cook the potatoes and mash well. Add to the meat mixture and simmer for another 30 minutes. Cool completely. Then, go ahead and…..
Use your favourite pastry recipe (yours or a box)
You will not only love the smells emanating throughout the house, you will have to make sure you don’t eat them all at once.
My Perfectly Good Husband’s Ham Glaze
You gotta know my “PERFECTLY GOOD HUSBAND” is a great cook. This is his glaze for ham and everyone who has tasted this has wanted the recipe. Here goes:
- 1 cup apple jelly
- 1 tsp. ground cloves
- 1/2 tsp. ground ginger
- 1 tbsp. honey
- 2 tbsp. cornstarch mixed with 1/4 cup cold water
Put the ingredients, except the cornstarch and water, in a small saucepan and, stirring to combine, bring to a simmer and make sure it is smooth. Bake the ham according to instructions and remove from the oven. Score the fat on the ham. (yes, this is unusual)..Now pour the glaze over the ham and bake for 20-30 minutes longer at 325 degrees.
Thicken the sauce with the cornstarch and drizzle over the sliced ham and keep the remaining sauce in a gravy boat. EVERYONE will want more.
Best Ever Meatloaf
Every cook has their own recipe but I have never tasted one better than this. Probably because when I made it, I made a mistake and it became truly “the best”.
- 1/2 can tomato soup
- 3 lbs. lean hamburger
- 1 egg
- 1/2 cup panko bread crumbs
- 2 tbsp. of oil
- 1/2 onion
- 1 tsp. salt
- 1/2 cup mushrooms, cut up
- 1 clove minced garlic
- balance of tomato soup mixed with 1/3 cup of water
Mix together the first 9 ingredients and mold into a prepared loaf pan. Pour the soup/water mixture over the top.
Bake in a 350 degree oven for approximately 1 1/2 hours. Make a mushroom gravy to serve with this.
Colourful Veal With Demi Glace
A nice change from chicken or beef and is really ‘upscale’ fare.
You will need:
- 1 1/2 lbs. Veal Scallopini, lightly pounded
- 3-4 tbsp. flour
- 1/3 cup butter
- 1 minced garlic clove
- 1 small red onion, chopped fine
- 1 each of red and yellow peppers, seeded and chopped
- 1/2 small green pepper, seeded and chopped
- 1/2 cup dry Vermouth
Lightly dredge the veal in the flour, shaking off excess and brown in butter. Add garlic, onion and peppers. Add the Vermouth and cover, cooking on a low temperature for 20-25 minutes.
Demi Glace
- 3 cups espagnole sauce
- 1/4 cups brown beef stock
- 1/4 cup Sherry
Combine the two sauces and simmer until reduced by 2/3’s. Add Sherry and ladle about 2 tbsp. over the veal. Serve over white rice or wide, buttered noodles.
Serve with fresh homemade dinner rolls (for allowing guests to sop up the gravy). This is allowed at home, even with an elegant table.
Espagnole Sauce
- 1 cup diced white onion
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 2 tbsp. clarified butter
- 2 tbsp. flour
- 6 cups brown beef broth
- 1/4 cup tomato puree
- Bouquet Garni (1 bay leaf, 3 marjoram sprigs, 1/2 tsp. dried thyme, 6-8 pink peppercorns)
- tied in a cheesecloth packet.
In a heavy saucepan melt the butter over medium heat until it begins to foam. At this point add the onions, carrots and celery and saute for a few minutes until it starts to get brown. With a wooden spoon stir the flour in the vegetables a little at a time, until it become thick and is fully mixed. Cook for about a minute to cook off the raw flour.
Use a whisk and add the stock and tomato making sure to remove all lumps. Bring to a boil then lower the heat to a simmer; add the Bouqet Garni and cook for 45-50 minutes until it has reduced in volume by a third.
Remove from the heat, and take out the sachet. To use this sauce for serving purposes, be sure to strain it through a fine sieve. Serve hot.
Don’s Pulled Pork
I just had a request for this recipe so here it is. I have never wanted to try pulled pork because of all the fat, but Don trimmed a lot of it off. Try this and you totally melt.
You need:
Preheat oven to 290 degrees. This is not a mistake
- 1 3-4 lb. pork shoulder roast, bone in. If roast has string on it, cut it off before proceeding.
- Base: 2 carrots, roughly chopped
- 1 celery stick, roughly chopped
- 1 small white onion, roughly chopped
Place vegetables on bottom of roasting pan and roast on top. Now make the sauce.
Sauce:
- 1 bottle regular flavour BBQ sauce (or your own family recipe)
- 1/2 cup apple juice
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. cumin
- 1/4 cup water
Stir this together until well mixed and pour over roast. Tightly cover with tin foil and bake in the oven for 6 1/2 hours.
Pulling the pork:
Take roast out of the oven and place on a cookie sheet. Using two forks, shred the meat into stringy pieces. Strain the vegetables and bring the juice to a boil, simmering until thickened. Add the shredded pork and and stir to incorporate the sauce.
Take kaiser buns, cut in half and toast lightly. Pile the pork onto the bottom half of the bun and top with shredded coleslaw.
Coleslaw:
- 1/2 head of cabbage, shredded
- 1/2 tsp. sugar
- 1 tbsp. white vinegar
Sorry for the cheat here: Bottled coleslaw dressing. Top with the other half bun and thoroughly enjoy. You will want it again and again.
**we prefer to use Sweet Baby Ray’s Barbecue sauce
Tenderloin With Whiskey Brown Butter
There are times when something special cries for the absolute unique dish. This one should do the trick. It is easy to do and if you want kudos that will last for eons, try this one.
You will need:
- 1 1/2 lbs. Beef Tenderloin (whole)
- 2 tbsp. olive oil
- 3/4 cup whiskey
- 1 tbsp. fresh sage, chopped fine
- 1/4 cup unsalted butter
- 1/2 cup pecan pieces, toasted, roughly chopped
Preheat oven to 400 degrees. Heat the olive oil in a thick bottom saucepan. Season the meat with salt and pepper. Carefully set the meat in the hot oil and brown all sides well (about 8-10 minutes). Do not burn the bottom of the pan as it will be used to the sauce later.
Set the meat in a baking dish and continue cooking in the oven to desired doneness. (Medium is probably the best choice). Pour excesive oil out of the pan. Remove pan from heat and add the whiskey and sage, reducing in half. Should take about 2 minutes. Now add the butter and pecans and cook only until butter turns a golden brown. Remove immediately so it doesn’t burn but keep warm.
Remove tenderloin from the oven and rest for about 7 minutes. Slice in 4 pieces and drizzle the sauce over top.
Serve this with garlic mashed potatoes and broccoli and cooked carrot sticks. Yummy-yummy!