How can you tell the warm weather has arrived…..everyone in the neighborhood is barbecuing.
- 8 strip loin steaks, at least 1 inch thick
- 2 tsp. kosher salt
- 2 tsp. brown sugar
- 2 tsp. chili powder
- 1 tsp. coarsely ground pepper
- 1 tsp. instant coffee espresso granules (instant coffee will do)
Preheat the barbecue to medium high. Trim excess fat from the steaks. With a sharp knife, make shallow slits 1 inch apart around the edges of the steak to prevent curling.
Mix together the dry ingredients in a small bowl.( Rub the espresso in your fingers to crush) then add to the dry ingredients. Season the steaks generously using about 3/4 tsp. per steak.
Barbecue steaks with the lid open about 5-6 minutes per side for a medium-rare doneness.
Transfer to a cutting board to rest 5 minutes, then serve with a crisp salad, corn on the cob, twice baked potato. What could be better than this meal? Oh yeah…add a beer or glass of wine and you have it.
Stir Fry Beef-Both Sweet And Spicy
In our busy lives, we need assistance sometimes to make a good and tasty meal, while trying to get to a hockey practice or ballet class in a hurry. This would be one way to accomplish all that and be a hero.
- 1 lb. boneless top sirloin, sliced into thin strips
- 1/4 cup hoisin sauce
- 2 tbsp. sesame oil
- 1 tsp. hot chili flakes
- 4 cups mixed fresh vegetables (snow peas, sliced carrots, broccoli and/or cauliflower florets)
- 2 tbsp. cornstarch
- 1 1/2 cup beef broth
- 1/2 cup whole roasted cashews, coarsely chopped
Combine the meat, hoisin sauce and chili flakes in a medium bowl, mixing to coat.
Heat a large frying pan over medium heat. Add the meat mixture. Cook, stirring often, about 3-4 minutes. Transfer to a plate and reserve.
Add oil to the pan then the vegetables. Cook until just tender-crisp.
Stir cornstarch with the beef broth in a small bowl until completely dissolved. Add broth mixture and beef to the fry pan , cooking until the sauce thickens, about 2 minutes.
Stir in the cashews. Serve over rice.
This is a great ‘need fast dinner’ meal on a busy sports night. Enjoy!
Tenderloin With Figs and Shallots
This recipe uses beef tenderloin and pairs beautifully with the figs.
- 1/4 cup olive oil
- 1 tbsp. pink peppercorns, coarsely cracked*
- 1 tbsp. green peppercorns, coarsely cracked*
- 1 tsp. salt
- 2 – 2 1/2 lbs. premium beef tenderloin, center cut, tied
- 6 whole fresh figs, cut in half
- 16-18 small shallots, peeled
- 1 cup ruby port
- 1/4 cup fig balsamic vinegar
- 1 tbsp. fresh thyme, minced
- 1/4 cup unsalted butter, cold, cubed
- salt and pepper (freshly ground)
Preheat oven to 325 degrees. Rub 1 tbsp. olive oil, cracked pepper and salt over the tenderloin.
Heat 1 tbsp. olive oil in an ovenproof medium sized skillet on high heat. Sear the meat on all sides for 1 minute per side. Transfer to a plate and cover loosely with foil.
Using the same skillet, add 1 tbsp. olive oil and sear the fig halves for 2 minutes per side until caramelized. Remove and reserve with the tenderloin.
Again, using the same skillet (one pan meal?) add 1 tbsp. olive oil and add the shallots, cooking for 8-10 minutes until soft. Add the port, balsamic vinegar, thyme and bring to a boil.
Place the tenderloin on top of the shallots and set the figs around the tenderloin. Place in the middle of the oven and cook for 50-65 minutes or until desired doneness. For medium-rare, bring the internal temperature to 140 F degrees or if to a medium doneness, 160F degrees.
Remove the tenderloin and figs and tent with foil. Bring the remaining sauce to a boil and reduce to 1/2 cup. Whisk in the butter and lightly season with salt and pepper. Slice the tenderloin in 6 pieces and plate each one equally with figs and shallots and spoon the sauce over the tenderloin.
OMG! This is so tasty. You will want to run out and buy another tenderloin to repeat this.
* to coarsely crack the peppercorns, use a mortar and pestle or if you don’t have one, place in a plastic bag and use a rolling pin.
Oka Cheese and Peach Stuffed Pork Tenderloin
I wanted to post this yesterday but got planting our flower boxes instead so here we go today.
- 2 pork tenderloins
- pinch of salt and freshly ground pepper
- 2 tsp. chopped fresh thyme
- 1 garlic clove, peeled and minced
- 2/3 cup finely shredded Oka cheese
- 1/2 cup thinly slivered dried peaches
- 2 tbsp. melted butter
Preheat oven to 375 degrees. Trim fat and silver skin from the tenderloins. Cut in half, lengthwise almost but not clear through (just to butterfly). Open up and cover with plastic wrap. Pound out with a meat mallet to an even thickness – 1/2 inch.
Mix the seasonings together and sprinkle over the meat surface, then place the cheese along the long side of the tenderloin. Top with the cheese, and roll up on the long side (like a jellyroll) and tie off with butcher’s twice or skewer together. Set aside.
Heat a roasting pan in the oven for 10 minutes. Place the tenderloins, seam side down in the roasting pan. Brush with the melted butter and season the outside with a pinch of salt and pepper. Bake for 30 minutes, brushing twice with butter and drippings. A meat thermometer should read 160 degrees to be perfectly cooked (just a hint of pink). Remove from the oven and tent with foil, allowing to rest for about 5 minutes.
Slice on the diagonal and be sure to remove the string.
Mediterranean Lamb With Almond Saffron Sauce
If you want to try something different or are hosting a “country-themed dinner” then this is the one for you.
- 1/2 cup slivered blanched almonds
- 1 x 1 inch piece of fresh ginger, peeled, coarsely chopped
- 2 garlic cloves. chopped
- 3 tbsp. coconut oil
- 1 x 3 cinnamon stick pieces
- 7-8 cardamom pods
- 1 large bay leaf
- 1 1/2-2 lbs. boneless lamb shoulder, cut into 1 inch cubes
- 1 tsp. cayenne pepper
- 1/2 tsp. red chili flakes
- pinch of salt
- 1/2 tsp. saffron threads
- 1/2 cup whipping cream (but of course)
- chopped cilantro – just for garnish
Almond Saffron Rice
This will serve 6
- 2 pinches of saffron threads
- 3 1/4 cups chicken stock, divided
- 1 tbsp. coconut oil
- 1 small onion, finely chopped
- 2 cups basmati rice
In a small bowl, gently crush the saffron and pour 1/4 cup of stock over the saffron and set aside.
Wash rice until the water runs clear. Drain really well. In a large heavy casserole, heat the oil over a medium heat and add the onion and cook until golden in colour. Add the rice and stir until the moisture is absorbed. Stir in the saffron and remaining broth, Increase the heat to a medium high and just bring to the boil. Cover tightly and reduce to low. Cook for 20 minutes or until all the stock is absorbed and the rice is tender. Fluff with a fork. do not burn. Keep warm.
Lamb
Soak the almonds in a cup of boiling water for 2 hours Transfer nuts and water to a blender and add the ginger and garlic. Set aside. Process until smooth and set aside.
Heat a heavy casserole over medium heat and add the oil. When hot add the cinnamon, cardamom, cloves and bay leaf and fry for about 5 seconds or until it become fragrant. Add half the lamb and brown all sides. Remove with tongs and set in a bowl, brown remaining lamb and return all to the casserole and pour in the almond sauce. Add the cayenne, chili flakes, salt and saffron, Stir well and bring just to a simmer. Cover and reduce the het and cook gently for about 65 minutes or until the lamb is tender.
Sir in the cream and cook on a medium heat for a few minutes to allow the sauce to thicken. Serve over the saffron rice.
This would be perfect with Sauv. Blanc
Maple Whiskey Glazed Ham
If you are like us and have ham for Easter dinner, try this one! Simple, super tasty and easy to prepare. Voila! Another masterpiece in the kitchen by….oh yeah! you!
- 3/4 cup maple syrup
- 1/2 cup brown sugar
- 1/4 cup whiskey*
- 1 tbsp. dry mustard
- 7-10 lb. ham with bone
- 8 cloves, whole
Preheat oven to 375 degrees. In a small saucepan on a medium heat, mix together the maple syrup, brown sugar, whiskey and mustard and cook until the sugar has dissolved to make a glaze. Remove from heat and set aside to cool to room temperature.
Score the fat surface in a diamond pattern about 1/2 inch deep and set the cloves into corners of the diamond pattern. Brush with the glaze. Cook for 2 1/2 – 3 hours until meat thermometer reaches 145 degrees, making sure to baste regularly.
Remove from the oven and tent with foil, allowing to rest for 15 minutes. Pour the pan juices into a degreasing cup or simply skim off the fat and discard. Transfer the juices to a saucepan and keep on low heat to keep warm. Remove the cloves (to avoid injury) and slice the ham.
Serve the ‘gravy’ in a bowl and set on the table. This teams so well with scalloped potatoes, vegetable of your choice and a chilled Riesling in your glass makes this a perfect meal. If having dessert – make it a light one.
*if you have maple whiskey, use it to enhance the maple flavour.
Crown Roast of Pork With Fig/Cranberry Stuffing
Get ready to makes your family and guests drop their jaws when you show them what they are about to consume. Get friendly with your local butcher, asking him to be sure to French the ribs and tie together. The roast should be no smaller than 12 – 16 ribs.
The dressing is perfect but should be cooked separately for two reasons: one is the roast would take much longer to cook and two; the stuffing and roast would suffer.
Read through first then plan the rest of it. Perhaps potato gratin served with roasted cauliflower and for a wine: serve a semi-dry Riesling. Wow
- 1 crown roast of pork
- 1 tbsp. fresh sage, chopped
- 1 tbsp. fresh tarragon, chopped
- 1 tbsp. fennel seeds, crushed
- 1 tbsp. cracked black pepper
- 1 tbsp. cracked coriander seeds
Preheat oven to 450 degrees. Stand the roast on a rack in a roasting pan. Combine the spices and rub all over the roast. Bake for 30 minutes then reduce the temperature to 350 degrees and roast for 1 1/2 – 2 hours or until a meat thermometer reaches 160F.
Stuffing
- 2 tbsp. butter
- 1 cup chopped onions
- 6 cups cubed bread
- 1/2 cup dried cranberries
- 1 cup dried figs, chopped
- 2 tbsp. fresh sage, chopped
- 2 tbsp. chopped fresh tarragon
- 1 tsp. grated fresh ginger
- 1 tsp. grated orange rind (zest)
- 1/2 cup chicken stock (maybe 1/4 cup more)
- beaten egg
Melt the butter in a large skillet and add the onion and saute until softened (2 minutes). Add the bread and remove from heat. Pour into a large bowl and stir in the rest of the ingredients.
Grease a 6 cup heatproof bowl and pack in the stuffing mixture, cover with greased tin foil and bake for 30 minutes. Remove the foil and bake a further 15 minutes or until the stuffing is browned.
Slice the roast into chops and serve with some of the dressing. Add the side dishes and serve with a chilled glass of wine. For those who do not consume alcohol, there are non-alcoholic wines (white, blush and red) available. The only person who will know the difference is you and who cares anyway? Yum!
Shitake And Spinach Stuffed Pork Tenderloin
Wow! I love pork tenderloin and this one is stuffed and served with an incredible yet elegant gravy. Read on!
- 2 tbsp. butter, divided
- 1 finely chopped onion
- 2 garlic cloves, minced
- pinch of dried thyme
- 2 cups shitake or white mushrooms, finely chopped
- 1/3 cup dry sherry, divided
- 2 cups chopped, fresh spinach
- 1 1/2 cups whipping cream
- 1 cup panko bread crumbs
- salt and pepper to taste
- 2 pork tenderloins, trimmed and butterflied
In a large skillet, , melt half the butter on a medium heat. Add the onion, garlic and thyme; cook, stirring for about 3 minutes until softened. Transfer half to a bowl and set aside.
Add the mushrooms to the skillet and cook for about 5 minutes until the mushrooms are browned. Add 2 tbsp. sherry (or you can use 1 tbsp. sherry vinegar) and boil, scraping the pan. Stir in the spinach until just wilted and transfer to a bowl, stir in 1/4 cup of the cream and bread crumbs. Lightly season with salt and pepper.
Preheat oven to 375 degrees. Working with one tenderloin at a time, press flat and pound until all is of equal thickness. Spread evenly with one half of the dressing. and using one long side, roll up (like a jelly roll) and tie up with twine to secure. Repeat with the second tenderloin. Season with salt and pepper.
In a clean skillet, brown the tenderloins on all sides. Place in a shallow baking dish, seam side down, and bake for about 25 minutes until there is only a hint of pink remains in the pork. Remove from the oven and let rest for 5 minutes, tented with tin foil.
Add the reserved onion mixture to the skillet to cook for about 3 minutes or until browned. Add the remaining cream and sherry. Boil gently for about 5 minutes until reduced and thickened. Keep warm. Using a serrated knife, cut into thick slices on the diagonal and serve with sauce over.
Slow Roasting Veal With Balsamic Vinegar
You can buy veal, usually, in 1 lb. pieces or whole loins at about 3 lbs. If you are serving company, buy two pieces. This way, those who prefer a veal better cooked can have end pieces. It is tasty and could be served with orzo and broccoli. Just suggesting…..
- 3 lbs. veal tenderloin
- pinch of salt and pepper
- 1 tbsp. chopped fresh rosemary
- 2 tbsp. olive oil
- 1 tbsp. butter
- 1 cup finely chopped onion
- 2 garlic cloves, sliced
- 1/2 cup balsamic vinegar
- 2 tbsp. red wine (Merlot or Pinot Noir))
- 1 1/2 cups chicken stock
- 2 tbsp. butter
- 1 tsp. finely chopped Italian parsley
Preheat oven to 325 degrees. Sprinkle the salt and pepper and 2 tsp. rosemary over the veal, reserve the remainder.
Heat the oil and butter over high heat in a large skillet. Brown the veal all over (3 minutes each side) and place in a shallow roasting pan.
Pour off all but 2 tbsp. of the fat and add the onion, garlic and remaining rosemary. Saute for 1 minute then scatter into the roasting pan. Sprinkle in 2 tbsp. of the balsamic vinegar.
Bake for 25 minutes or until the veal is pink. Remove meat from the pan and add in the onion, garlic and any pan juices into the skillet. Place on medium high heat and add the red wine. Reduce until the wine has evaporated and add the stock, making sure to scrape up any ‘bits’ on the bottom of the skillet. Boil until reduced by half. Add remaining balsamic vinegar and return to the boil. Strain into a bowl and after reducing the temperature to low, add the butter and whisk to melt.
Taste and season if necessary and add the parsley. Thinly slice and drizzle the sauce over . YUMMMMMY!
Pork Tenderloin/Apple Slaw Sandwiches
What a superb combination – apples and pork tenderloin. You will love this recipe.
- 2 red-skinned apples (Pink Lady or Honeycrisp), cored and julienned
- 2 tbsp. lemon juice
- 1 tbsp. olive oil
- 1/4 cup fresh tarragon, torn in pieces
- 1/2 cup Panko crumbs
- 12 oz. pork tenderloin, cut into 4 pieces
- pinch of salt and pepper
- 2 eggs, beaten
- Crisco oil
- 8 thin slices of rustic bread
- 2 tbsp. mayonnaise
- 2 tbsp. honey mustard
Apple Slaw
Toss the julienned apples with olive oil, tarragon and lemon juice. Set aside.
Pork Tenderloin
Crush the panko crumbs with a rolling pin for a couple of rolls and transfer to a shallow dish, Place each piece of pork between plastic wrap and pound to 1/4 inch thickness. Set aside.
Pour the flour, salt and pepper into a shallow dish. Place the beaten egg in another shallow bowl. Dip each piece of pork into the flour, then egg and finally panko crumbs.
Preheat skillet with about 1/4-1/3 inch of oil over medium heat. Cook for 3 minutes each side or until golden and no pink remains.
Put together the pork, apple slaw between two slices of bread where you have applied the mayo and mustard.
Now, how is that for a deluxe sandwich? Darn tooten….
Fig Balsamic Lamb Chops
Don loves lamb and this is a tasty way to prepare and serve it. This will serve 4 people and you can add fresh sliced peaches or papaya with spring mix greens as a base for the lamb.
- 1/4 cup fig balsamic vinegar
- 1/2 cup olive oil
- 8 bone-in lamb chops, frenched, about 1 inch thick
- coarse salt and freshly ground pepper
- 3 tbsp. toasted sunflower seeds
Whisk together the oil, vinegar together. Reserve 1/4 cup and pour the balance into a large sealable plastic bag. Season the lamb with the salt and pepper and place in the plastic bag, refrigerating up to 3 hours.
Let the chops warm to room temperature and place a large skillet on a medium heat. Cook the lamb in batches, using an instant read thermometer check to see that the internal temperature is 125 (about 8 minutes). Do not let it touch the bone. Transfer to a plate to allow it to rest for 10 minutes.
Whisk the remaining marinade to combine. Put a handful of greens in the center of the plate, add some of the fresh fruit, along with a sprinkle of sunflower seeds and drizzle with the marinade. Top with the lamb and serves.
Strip Steaks For New Years Eve Dinner
Now, thinking ahead, with the rush of Christmas, guests, wrappings and general unsettling of the nerves at an end, start thinking about New Years. You could make this an evening to celebrate with a few close friends OR, better yet, a nice intimate dinner with your mate.
It could be a wonderful evening for the two of you. Set a pretty table with candles and fresh flowers, cloth napkins, wine being chilled, coffee/or tea with dessert and you are the greatest in anyone’s eyes. If having friends over, make sure you all dress up (totally) have some party hats and whistles at the ready.
Serves 6
- 2 bell peppers, (1 red, 1 yellow), seeded and sliced thin
- 1 onion, sliced thin
- 2 cups cherry tomatoes, cut in half
- 1 tbsp. garlic flavoured olive oil
- 2 tbsp. chopped fresh oregano
- 6 bone-in strip steaks
- 2 tbsp. Dijon mustard
- 2 tbsp. Montreal Steak seasoning or Hy’s Steak seasoning
- 1/2 cup red wine, like a Merlot
- 1 pkg. peppercorn sauce mix (yes, you can cheat here)
In a skillet over medium heat, cook the peppers, onions and tomatoes in olive oil for about 3 mins. or until the vegetables are tender. Stir in the oregano and season with a pinch of salt and pepper. Remove from the skillet and set aside, keeping warm.
Brush steaks with mustard and sprinkle with the seasoning. Coat the grill on the barbecue with cooking spray and cook for about 6-7 minutes (turning to get nice grill marks) or until correct doneness is achieved. Transfer to a platter with tin foil tent and let rest for about 5 minutes.
Meanwhile, in the same skillet, add the wine, gravy pkg. and 1/2 cup of water. Let simmer for 1 minute (until thickened) and serve with the vegetables, warm rolls and butter. Pour a glass of wine and toast the New Year.
A nice dessert could be a cheese and fruit tray with olives and crackers. Have fun with it.