This recipe is making my mouth water. It is soooo yummy.
- 4-6 Filet Mignon (6 – 8 oz. each)
- Sea salt and ground pepper to taste
Set the temperature on your barbeque to 450 F. Pat the steaks dry with a paper towel and season with salt and pepper on both sides. Cook the steaks, making sure to turn the to get grill marks, Cook only to the preferred doneness preferred by everyone at the table. A great lesson to tackle is using your finger to tell the doneness of the meat. The meat will get stiffer as they cook through. It really is a skill worth knowing.
Steak Butter
- 1/2 cup butter, softened
- 1 clove garlic, finely minced
- 1 tbsp. finely minced fresh thyme
- 2 tbsp. of your favourite vinegar
- A light sprinkle of salt and pepper
Stir all the ingredients together until well combined. Scoop the butter into a large resealable bag. Press the butter into the mixture and then roll into a log shape by tightly rolling up the bag. Place in the refrigerator to become firm enough to slice.
When ready to serve your steaks, cut a thick slice of the butter and set on the hot-off-the-grill meat. Serve with a baked potato, butter and sour cream and a chilled salad such as Caesar or a spinach strawberry salad.
Homemade Jerk Paste For Pork Chops
Let me be honest here, I am not a fan of jerk anything….it is far too spicy/hot for me but for the millions that do – this is just for you.
- 1 large onion, chopped coarsely
- 14 scallions, white parts, coarsely chopped, green part from one scallion
- 9 garlic cloves, coarsely chopped
- 3 habaneros chilies, seeds and veins removed (wear gloves when handling)
- 1/4 cup ground allspice
- 2 1/2 tbsp. salt
- 1 tbsp. smoked paprika (Hungarian is best)
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1 tsp. ground dried thyme
- 1/4 cup soy sauce
- 1/4 Crisco oil
- 1/4 cup white vinegar
- 1/4 cup water
- 6 bone-in pork chops, 3/4 to 1 inch thick
Place the onion, scallions, garlic and chilies in a bowl of a food processor fitted with a metal blade. Top with the allspice, salt, paprika, cinnamon, nutmeg and thyme.
Pour in the soy sauce, oil, vinegar and 1/4 cup water. Pulse to break everything up, then process for about 30 seconds and all the big chunks are gone. Put the paste in a glass or plastic bowl (something that won’t react to this mixture).
Put one pork chop at a time into the paste making sure to completely cover; leave them in the bowl when fully covered. Cover the bowl and refrigerate for up to 8 hours (OMG!!)
Set the BBQ to 400 degrees. Use gloves to handle the chops, pull the chops out, one at a time, and place on the grill, keeping as much of the paste on as possible.
Discard any remaining paste. Cook for about 4 1/2 – 5 minutes each side until they are golden brown and have an internal temperature of 150 degrees.
Transfer to a platter and tent loosely with foil. Rest for 5 minutes.
God Bless your lips. I suppose you serve this with a fire hydrant and a glass of Tequila.
Butter Rubbed Lamb Chops With Fig Aioli
This is a great combination and brings a new ‘zip’ to lamb.
- 4 lamb chops
- 4 oz. butter, room temperature
- Gourmet seasoning (1 tsp. each of oregano, garlic, thyme, basil) divided in two
- 1 tbsp. fig preserves
- pinch of fresh ginger, grated
- 1/2 tbsp. soy sauce
Set the barbecue temperature for 450 degrees. In a small bowl, mix all the ingredients, using 1/2 of the spice mix (except lamb chops) and, with the back of a ladle, generously rub half of it on one side of the lamb chops.
Place the lamb, butter side up on the grill for 2-3 minutes. This will depend on the thickness of the chops. Flip them over and run the remaining butter on the chops. Grill until internal temperature reaches 135 degrees F.
Fig Aioli
- 3 tbsp. Dijon mustard
- 3 tbsp. mayonnaise
- 1 tsp. turmeric
- 2-3 tbsp. fig preserves
- small pinch of cayenne pepper
Combine all the ingredients and mix very well.
A nice Merlot or Pinot Noir would go well with these. Serve with smashed baby potatoes and a fresh salad. YUM!
Venison Fillets With a Shallot -Wine Sauce
If you are having a dinner for 6 – 8 people and are adventurous, this is the meal for you to make and serve. Everyone will be pleased.
- 1 1/2 tsp. fresh chopped rosemary
- 1 tsp. coriander seeds
- 1 large garlic clove
- 1 1/2 tsp. olive oil, divided
- freshly ground black pepper
- 1 lb. venison tenderloin
- 4 tbsp. unsalted butter
- 3 shallots, peeled, halved and thinly sliced (about 1 cup)
- 3/4 cup Merlot or Sangiovese red wine
- 1 sprig plus 1/2 tsp. fresh chopped rosemary
- 3/4 cup beef stock
- garlic mashed potatoes
- Asparagus and snow peas, sauted to serve with the Venison.
Grind 1 tsp. of the rosemary, coriander seeds and garlic with a mortar and pestle to make a paste then stir in 1/2 tsp. olive oil.
Pat the venison dry and place in a bowl then rub the paste all over. Season with pepper and cover. Place in the refrigerator for at least 20 minutes. During this time, prepare a salad (if serving) or make some garlic mashed potatoes.
Preheat oven to 450 degrees. Heat a well seasoned cast iron or heavy ovenproof pan over high heat until hot. Add the remaining oil, tilting the pan to coat evenly. Season the venison well with salt then brown, turning once. Cooking time 6 minutes in total. Transfer to the middle of the oven and roast until an instant meat thermometer registers 125 (7-10 minutes). When done, transfer to a plate and cover tightly with foil.
Saute the vegetables and prepare the sauce.
Sauce
Melt 2 tbsp. butter in a fry pan over a medium heat. Add the shallots and cook, stirring often until they soften and turn a golden brown (8-9 minutes). Add the wine and rosemary sprig and bring to a boil. Boil until the wine reduces to 1/2 cup. Reduce the heat to low and remove the rosemary sprig. Dice the remaining butter (cold), whisking until it melts. Unwrap the venison and add any juices to the sauce. Season the sauce with salt and pepper. Slice the meat and serve with the garlic mashed potatoes, asparagus and snow peas.
Serve with a cold salad and a glass of red wine (same as you used in the cooking of the meat)
Mint/Ginger Crusted Lamb
This is, perhaps, another way to serve lamb (especially for an Easter Feast) or simply to impress friends and family.
- 2 cups day old baguette
- 1/4 cup fresh mint leaves
- 1/4 cup fresh basil leaves
- 2 tbsp. fresh minced ginger root
- salt and pepper to taste
- 6 tbsp. butter, divided
- 2 boneless single lamb loin roasts (12 oz. each approx.)
- 10 oz. fresh peas, pea shoots and micro greens for garnish
Preheat oven to 450 degrees. In a food processor pulse together the baguette, mint, basil, ginger, a pinch of salt and pepper until finely chopped. Add 6 tbsp. butter and pulse until a paste forms.
Season the loins with salt and pepper and place on a parchment lined baking sheet. Pack the bread paste around the loin roasts so it adheres. Bake about 15-18 minutes. transfer to a cutting board and let rest for 10 minutes.
While these are cooking, add the peas in a saucepan with just enough water to cover. Boil for 2 minutes and drain well. Reserve the water. In a blender, add the peas and the remaining 2 tbsp. butter and some of the water so it becomes thick and smooth. Season with salt and pepper.
When ready to serve, slice the lamb across the grain and arrange on 4 plates, spoon the peas around the lamb and garnish with the shoots and micro greens.
Serve with a small salad and, of course, a glass of good Sav. Cabneret or Sangiovese wine. Then, toast the cook and then toast again.
Pot Roast, Don’s Way
I hope you have been catching up on Damnigottareadthis and you will see why the recipes have not been here. Well, today, I am ready to go again and I hope you will try this recipe. It is absolutely delicious.
- 1 – 3-4 lb. boneless chuck roast
- 1 tsp. seasoning salt
- 1 tsp. salt
- 1/2 tsp. freshly ground pepper
- 2 tbsp. vegetable oil
- 1 cup thinly sliced onion wedges
- 2 garlic cloves garlic, crushed
- 2 bay leaves
- 1 – 10 9z. can cream of mushroom soup
- 1/4 cup red wine
- 2 tbsp. worchestershire sauce
- 1 square beef bouillon
- 2 cups beef stock
Preheat oven to 350 degrees. Add the seasoning salt, salt and pepper to a small bowl. Rub the seasoning into the roast on both sides.
Heat oil in a Le Creuset dutch oven and brown the roast, browning on all sides. Place the meat in a roaster pan. Add onions and garlic to skillet and saute for 1 – 2 minutes to absorb the leftover roast juice. Place into the roaster pan with the meat and bay leaves.
Combine the mushroom soup, wine, Worchestershire sauce and beef bouillon into a bowl. Pour over the roast. Add the beef stock.
Cover pan with foil and bake for 3 – 3 1/2 hours or until tender. Remove and discard the bay leaves. During the last hour of baking time, add 10-12 baby potatoes and 3 coarsely chopped carrots. Re-cover pan and continue cooking.
This truly is a great meal. Add a crispy chilled salad, small dinner roll and, of course, the glass of Merlot.
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Barbecue Rib-Eye With a HOT Pepper Relish
Spring is almost here ( at least it has warmed up in most of our Country) and everyone is dusting off the barbecue. This will be a great start to the season. Oh yeah…keep the fire extinguisher handy for your mouth…it is a HOT relish.
Hot Pepper Relish
- 1 cup bell pepper (any colour), seeded and cut into strips
- 1 cup Banana pepper, seeded and cut into strips
- 1 cup Habanero peppers, seeded and cut into strips
- few drops Tabasco sauce
- 1 cup Vidalia onion, peeled and coarsely chopped
- 1 tbsp. mustard seeds
- 1 1/2 tsp. kosher salt
- 1 1/2 cups white vinegar
- 1/4 cup sugar
Combine all ingredients in a large heavy bottom saucepan and bring to a boil. Cook for about 15-20 minutes until desired consistency. Stir often so it doesn’t burn on the bottom. Remove from heat and cool down to room temperature. Pour into a sealable canning jar and refrigerate.
This will keep for about 3-4 weeks. Make this ahead of the day you want to barbecue.
Rib Eye Steaks
- 2 rib-eye steaks about 1 inch thick * Could have left-overs or cut in half and serve 4
- olive oil for brushing on the steaks
- Hot Pepper relish
- 1-2 avocados, peeled and cut into a small dice
- bowl of baby potatoes, cooked and kept warm
Remove steaks from the refrigerator at least 60 minutes before cooking. Lightly oil steaks and place on a medium-high barbecue. After 3-4 minutes, turn the steaks over (5 minutes if cooking to medium rare).
Transfer the meat to a cutting board to rest. Prepare the avocado. Place the steaks on 2 pre-warmed plates and top with the relish and avocado. Serve with the new potatoes. Optional”: Sour cream to cool down the heat on the relish.
Rack of Lamb With a Spiced-Rub
This recipe is going to come in two parts. The lamb today and the Moroccan Rice With Dates and Pomegranates tomorrow. Put them together and you have a special and different meal to showcase. Ready? Let’s start this.
- 2 tsp. each of whole cumin seeds and whole coriander seeds
- 1 8-10 rib rack of lamb
- coarse salt and ground pepper
- 1 tbsp. olive oil
Preheat oven to 400 degrees. Toast the seeds in a small pan over high heat until they become fragrant (probably 60 seconds). Let cool and transfer to a Ziploc bag and crush with a rolling pin (or use your mortar and pestle).
Season the lamb with salt and pepper. In a large oven-proof skillet, swirling in the butter. Sear the lamb until golden brown on all sides. (About 10-11 minutes). Transfer to a platter.
Pour off the fat from the lamb in the pan and wipe it clean. Pat the toasted seeds all over the lamb and return this to the pan. Roast to a medium rare (19-20 minutes). The internal temperature should read 140 degrees).
Transfer to a cutting board and let it all rest for about 10 minutes. Slice between the bones and serve with the Rice With Pomegranates and Dates (rather Moroccan in flavour). This recipe will be posted tomorrow. Sorry to make you wait.
Individual Mini Beef Wellington
I LOVE Beef Wellington and, while I am trying to get one certain couple to come for dinner in the near future, I mentioned having these to Don. How special can this be? You should see the menu devised so far…never mind. Read on.
- 1 – 5 lbs. beef wellington, trimmed and halved crosswise
- coarse salt and freshly ground pepper
- 2 tbsp. olive oil
- 1 clove of garlic, peeled
- 2 full pkgs. buttery puff pastry
- 8 oz. pate
- 2 large eggs
Season the beef with salt and pepper and rub the surface of the meat with the garlic. Heat 2 tbsp. of oil in a heavy skillet over a high heat and add half of the beef, turning over until all sides are browned (about 2-3 minutes) Transfer to a cutting board and cook the other piece of beef the same as the first. Cut each half into 4 equal pieces.
Roll out one pkg. of puff pastry to a larger than 16 x 12 size. Trim off the edges and now cut into four 8 x 6 (approx.) squares. Place one piece of meat on each square and top with about 2 tbsp. of the pate, making sure to spread it evenly.
Lightly beat the egg and brush over the edges and fold up the corners to enclose the filling and press gently to seal. With some of the pastry scraps, make a design addition to the top of the wellingtons.
- If not using same day, Place these, seam side up, on a parchment lined baking sheet, wrap well in plastic and then foil. These can now be frozen for up to 2 weeks. *
Preheat oven to 425 degrees.
Lightly beat the second egg and brush over the wellingtons. Divide these between 2 parchment lined baking sheets. Bake for 35 minutes until pastry (medium rare) or longer to a medium and is puffed and golden and remove to rest for 15 minutes.
These would be absolutely delicious with sautéed mushrooms (in butter of course, perhaps also a drop or two of a good cognac). The alcohol will cook off but will impart a lovely flavour to the mushrooms. Also, garlic mashed potatoes. YUM! Oh, before I forget, make sure you have a bottle of a lovely red…a Malbec would be perfect or even a beautiful Pinot Noir.
OR
Plate with the Wellington in the center, spoon some mushrooms on the side and spoon the salad on the plate with a drizzle of fresh lime juice and olive oil. (This takes the place of potatoes and makes the meal a little lighter). Make sure you have some wonderful red wine to complement the meal. A lovely Pinot Noir or a Sangiovese is perfect.
Grilled Meatloaf Burgers
This month is going to be hard on the calorie counters and those trying to be good. With that in mind, this quick meal will help you in that regard.
- 1 large egg, lightly beaten
- 1/4 cup grated onion
- 1/4 cup panko bread crumbs
- 1/4 cup peach or apricot reserves
- 1 tbsp. Worchestershire sauce
- 1/2 tsp. dried oregano
- 8 oz. ground beef
- 8 oz. ground veal or pork
- 4 hamburger buns, split and lightly toasted
- Cheddar cheese
- Barbecue sauce – homemade or bottled
In a large bowl combine the egg, onion, panko, 2 tbsp. of the preserves, Worchestershire sauce, oregano and a pinch of pepper. Add the ground meat and mix really well. Shape into 4 equal patties.
On your grill, place the patties over a medium heat and cook until you have the correct doneness (internal temp. should be 165 degrees). Turn over and brush with the remaining preserves hallway through the cooking time.
Remove and place each pattie on a bun bottom and top with the cheese, any barbecue sauce you wish and other condiments as you would love. For me, it would be fried mushrooms.
Now, that was easy and certainly tasty. Enjoy!
Stuffed Bell Peppers With Ground Beef and Leftover Rice
Okay, Thanksgiving is over and you have had three days of leftovers – be it soup, sandwiches or more turkey dinner. There is an alternative to make. In fact, you can make it and have a couple of meals as well to latch on to. It is SOOOO tasty.
- 6 bell peppers (all colours)
- 2 1/2 cups chunky tomato sauce
- 1 small onion, diced
- 1 cup beef broth
- 1/4 tsp. red pepper flakes
- 1 1/2 lbs. ground beef (lean)
- 1 1/2 cups cooked rice
- 1/2 cup shredded Asiago cheese
- 1/4 cup chopped flat leaf parsley
- 1/2 cup chunky tomato sauce, divided
- 2 cloves garlic, minced
- pinch of salt
- pinch of pepper
- 1 tbsp. chopped flat leaf parsley, divided
Preheat oven to 375 degrees. Slice 1/2 inch from the tops of the peppers. Cut the core from the inside and remove any and all seeds. Cut away a very thin slice of the peppers from the bottom so they can stand upright. With the tines of a fork poke 4 tiny holes in the bottom of the peppers to allow the juices to run out.
Pour 2 1/2 cups of the tomato sauce into a 9 x 13 inch baking dish. Add the broth, pepper flakes and spread evenly over the bottom. Set the peppers upright in the dish.
Combine the beef, onion, cooked rice and cheese, 1/4 cup parsley, 3 tbsps. tomato sauce, garlic, salt and pepper into a large bowl. Mix really well to ensure equal distribution.
Stuff the peppers, adding 1 tbsp. of the remaining tomato sauce on the tops of each one. Lay a piece of parchment paper loosely over the top and now cover with tin foil. Lay this on a baking tray .
Bake in the over for about 55-60 minutes. Remove the foil and parchment paper and continue baking until the meat filling is cooked through and the peppers are tender. Sprinkle each pepper with some of the chopped parsley, drizzle the pan juices over the top.
This is best served with a crisp salad.
Meatball Tomato Casserole
This would work just as well as a make ahead-freeze for another time dinner.
- 1 lb. ground pork
- 1 lb. ground LEAN beef
- 1 cup panko crumbs
- 1/2 cup grated Asiago cheese
- generous pinch of salt
- 2 large eggs
- 1 garlic clove, minced
- 2 tbsp. coconut oil
- 1 shallot, finely chopped
- 2-3 drops hot sauce
- 1 can whole peeled tomatoes (28 oz.), pureed
- Optional: 3 fresh Basil leaves
- 8 oz. Mozzarella cheese, thinly sliced
Mix together the pork, beef, panko crumbs, Asiago cheese, salt, eggs and garlic in a large bowl. When completely mixed together, form into 2 inch balls.
Heat the coconut oil in a large ovenproof skillet over a medium heat. Add the meatballs, turning over to brown surfaces (8-9 minutes). Remove with a slotted spoon to a plate.
Now reduce the heat and add the shallot and hot sauce. Cook until the shallot has softened. Add the tomato puree and basil. Simmer until the sauce begins to thicken. (7-8 minutes).
Return the meatballs to the skillet along with any of the juices to the pan. Cook on a simmer for 20 minutes being sure to turn the meatballs only once.
Heat the broiler and arrange the mozzarella slices over the top of the meatballs. Broil for about 3 minutes until the cheese has melted. Serve with an ice cold salad.
Yum!
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