This is a sandwich you can take to work or make up for picnics at the beach….lunch on the patio…whatever and wherever you wish.
- 18 oz. cooked pork tenderloin, according to your favourite recipe
- 1 ripe avocado
- 1 large tomato, cored and sliced
- 4 slices provolone cheese
- Mississippi mustard
- mayonnaise
- 1 x 10 inch focaccia bread, quartered and cut in half
Hopefully you followed the recipe on the sticker of the tenderloin you purchased, because it has a sweet/tangy flavour. When cooked, slice thin and set aside.
Butter the bread . Broil for about 4-6 minutes until golden on the edges, set aside. Slice the tomatoes, then mash the avocado with a fork until smooth.
Spread the bottom layer of the bread with the avocado, add the pork, tomato and cheese on top. Brush the mustard and mayo on top bun. Put together. Makes 4 sandwiches.
For a little crunchy texture, put out the chips….after all, it is summer.
Roasted Garlic, Herb and Lemon Butter
When putting steaks on the ‘barbie’, just season all sides with salt and pepper. Then as they cook, baste with this butter and at the end, give it one final brush over.
- 1 bulb garlic
- 1 tbsp. thyme, chopped
- 1 tb sp. rosemary, chopped
- 1 tsp. oregano, chopped
- zest from 2 lemons,
- juice from 1 lemon
- pinch of pepper
Preheat oven to 35o degrees. Cut off the top of the garlic bulb exposing the tops of all the cloves. Drizzle the cut side with olive oil and season with salt and pepper.
Wrap the clove in tinfoil, tightly sealed and bake for up to 45 minutes. Remove from the oven when the clove is with caramelized in colour and soft to the touch. Set aside and allow to cool.
In a medium pot, melt the butter at medium heat. Once the garlic has cooled enough to handle, squeeze the cloves into a bowl and mash with a fork.
Add the herbs, juice, zest and stir. Believe me this make the steaks beyond awrsome. Again, thanks Chef Justin.
Marinated Leg Of Lamb With Gold Potatoes
This is a good recipe for those who love lamb. This one is marinated overnight so be sure to get started the day before you wish to feast. The Yukon gold potatoes are a perfect match. Then, of course, of a perfect Merlot.
- 4 garlic cloves, coarsely chopped
- 4 tsp. kosher salt, plus a little more for sprinkling
- 1/4 cup fresh rosemary, plus 2 tbsp. finely chopped
- 3/4 cup olive oil
- 2 tbsp. lime juice, fresh
- 1 tsp. black pepper
- 1 – 8 lb. bone in, leg of lamb, large pockets of fat trimmed off
- 8 x 7 oz. (approx.) yukon gold potatoes, halved lengthwise
Pound the garlic and 4 tsp. kosher salt with a mortar and pestle until a paste forms. Add 1/4 cup rosemary leaves and peel from one lime. Pound well for about a minute. Stir in one cup olive oil, lime juice and pepper into the paste.
Plac e lamb, fat side up, on work surface, Cut shallow slits into the fat about 1/2 inch apart. Spread 5 tbsp. of the paste into the slits. Turn the leg over and repeat the process. Wrap the leg in plastic and place in a roasting pan. Chill overnight.
Preheat the oven to 425 degrees. Remove the wrap from the lamb leg and brush the leg with oil. Roast for 15 minutes.
Place the potatoes in a large bowl. Add 1/4 cup of the oil and 2 tbsp. of the chopped rosemary. Sprinkle with salt and pepper and toss to coat.
Reduce the oven to 350 and arrange the potatoes, cut side down around the lamb. Roast 40 minutes. Using a spatula, carefully turn the potatoes over and b rush with the pan drippings. Roast a further 10-15 minutes, until the potatoes are tender.
Transfer the potatoes to a platter and continue to roast the lamb until an instant-read thermometer reads 130 – 133 degrees when inserted into the thickest part of the leg. Let rest for 20 minutes. While the meat is resting, return the potatoes to the pan and warm in the oven for 10 minutes to heat through.
Arrange the potatoes and lamb on a plattter and show off to all those sitting around the table. This makes 8 servings, so invite your friends to help you share n this.
Your only question should be “more wine???”
Steak And Onion Sandwich
With barbecue season upon us, this is a great way to use up any grilled steak (if ever) and put into a sumptuous sandwich.
- 1 tsp. Dijon mustard
- 1 tbsp. balsamic vinegar
- 2 tbsp. extra virgin olive oil
- pinch of salt and pepper
- 1 lb. steak
- 1 small red onion, sliced into rounds
In a large bowl, whisk together the mustard, vinegar and oil. Season with salt and ground pepper. Add about 16 oz. of steak and turn to coat all sides of the meat. Let this sit at room temperature for about 20 minutes.
Drizzle the onion with a tsp. of oil and let sit.
Heat a grill pan over medium high heat. Grill the steak and onions for 5-8 minutes. The steak should be medium and the onions tender.
Let this rest for 5 minutes and slice against the grain. In a food processor, finely chop the onions with 1 tsp. vinegar.
Spread the onion on 4 slices of crusty bread, top with the steak slices, add some spinach or baby greens. Add some provolone cheese and top with 4 slices of bread.
Now, doesn’t that make sense? You bet it does.
Edam Stuffed Tenderloin
- 1 lb. pork tenderloin
- ½ small onion, peeled, chopped finely
- 2 slices bacon, chopped
- 2 tsp. olive oil,
- 1 oz. pecans, chopped
- 3 tbsp. panko breadcrumbs
- 3 slices edam cheese, cut in strips
- 2 tsp. water
- 2 tsp. Crisco oil
- 2 tsp. Butter
- 1/4 cup honey
- 1 tbsp. cider vinegar
Preheat oven to 350 degrees.
Butterfly the tenderloin lengthwise, leaving 1/2 inch uncut on the bottom side. Flatten gently on both sides. Cover with plastic wrap and pound with a mallet to flatten slightly. Season with a pinch of salt and pepper and re-cover and set in the refrigerator.
In a frypan on medium heat, saute the onion and bacon in the oil for 6-7 minutes. Do not burn.
Transfer to a bowl, stir in the pecans and panko crumbs and cool slightly. Add the edam and moisten with a touch of water until the mixture holds together.
Place stuffing down the middle of the tenderloin, and pull the sides together. Tie together with butcher’s twine.
In a large oven proof pan, melt the oil and butter and add the tenderloin and brown for 3 minutes each side.
Place the pan in the oven and roast for 20 minutes until done to taste. In a small bowl combine the honey and vinegar and microwave 20 seconds to warm. Remove the twine, drizzle the warm honey over and slice. Place remaining honey in a bowl and let everyone add more (and they will).
Enjoy!
Guiness, Beef and Cabbage Stir Fry
This is a fabulous middle-of-the-week dinner in approximately 30 minutes from start to plating. It is tasty and is a spin on the Irish Stew we all probably grew up on. I know we did in our family.
- 1 can Guiness Beer
- 2-3 tbsp. honey
- 2 tbsp. tomato paste
- 1 tbsp. dry mustard
- 8 x 1 inch wedges of green cabbage (cored, outer leaves removed)
- 1 cup peeled carrots, cut in 1 inch pieces (baby carrots are best)
- 2 tbsp. coconut oil (looks like lard in a jar)
- 1 lb. top sirloin steak, cut in 1 inch pieces
- 1 small onion, peeled and thinly sliced
- 1 tbsp. flour
In a bowl, whisk together the beer, honey, tomato paste, mustard and a pinch of salt and cracked black pepper.
Place cabbage and carrots in a 2 quart baking dish and 2 tbsp. water. Microwave, covered on high for 9-10 minutes until tender-crisp, stir once and set aside, keeping it warm.
In a large skillet add the coconut oil and when melted, add the beef. Cook, stirring often for about 4 minutes until just slightly pink in the center. Remove from the skillet and keep warm.
Add the onion to the skillet and cook for 5 minutes until really tender. Pour the beer mixture into the skillet. In a small bowl add the flour and 2 tbsp. of water, mixing well. Add to the onion /beer mixture, and cook for 3 minutes.
Return the beef to the skillet, add the cabbage and arrots, cooking until it becomes bubbly. This should only take about 2 2 1/2 minutes.
All this needs is a slice (or two) of good old-fashioned soda bread and, of course, another Guiness…..for you.
*Note: Coconut oil does not make foods taste like coconuts.
Filet Mignon With Feta Corn
Time for a nice dinner for four and this can’t be beat..steak – fresh corn – cheese. Add a baked potato and salad along with, I might add, a glass of a lovely Merlot or Pinot Noir. Yum!
- 4 x 8 oz. filet mignon steaks
- 2 tbsp. olive oi l
- coarse salt and freshly ground pepper, to taste
- 1/2 red onion, finely chopped
- 1 garlic clove, minced
- 3 ears of corn, shucked and kernals removed from the cobs
- 1 tbsp. tarragon
- 1/2 cup beef stock
- 1/2 cup heavy cream
- 1 cup feta cheese, crumbled
- 1 tbsp. butter
Preheat grill…. Rub the steaks with 2 tsp. of oil and season with salt and pepper. Place on the grill for 8 – 10 minutes a side for medium rare. Transfer to a platter and tent with foil. Let rest for 5 minutes.
Cook the onion and garlic in the remaining oil until softened for 5 minutes. Add the corn and tarragon and stir well. Add the stock and simmer for 4-5 minutes until the corn is tender. Add the heavy cream, bring to a boil and reduce by 1/3.
Remove from heat and add 1 cup of the cheese and butter and stir until all has melted. Divide the corn mixture equally among the 4 plates and top with a steak. Add a chilled salad, glass of good wine and the evening begins……music anyone?
Lamb Or Veal Chops With Mushroom Butter
The best ones for me to use would be Veal…but if you love lamb….choose lamb. Easy!
- 1 tbsp. fresh tarragon, chopped (if using lamb)
- 1 tbsp. fresh sage, chopped (if using Veal)
- 2 tbsp. shallots, minced
- 1/2 cup unsalted butter, room temperature
- 3-4 tbsp. dried mushrooms
- 4 chops (your choice of which ones you use tonight)
- pinch of salt and pepper
Trim the bones back with a sharp knife until the chops look like large lollipops. Then, in a small saucepan, sweat the shallots and chopped herb in 2 tbsp. of butter for 3 minutes and then let cool down.
In another saucepan, rehydrate the mushrooms in 1/2 cup of boiling water. Cover with plastic wrap and let sit for 20 minutes. Drain well and finely chop.
Using the remaining room temperature butter, combine the shallot/herb mixture and the chopped mushrooms until well combined. Roll into a log shape, wrap in plastic wrap and refrigerate.
In a preheated barbecue, season the chops on both sides and grill to rare (lamb) and medium rare (veal). Transfer to a platter, tent with foil and let rest for 6-7 minutes.
Cut the butter into coins and place 2 coins on each chop, add a salad, buttered noodles and, of course, a glass of you-know-what. Awesome dinner.
Tostadas
Friday night and what to have for supper? Well, you could order in but….nah! This will wake up the taste buds and give you a new lift on the day. Let’s go.
Sauce
- 1 ancho chili
- 1 lb. ripe roma tomatoes, halved
- 1 jalapeno pepper, stem removed and halved
- 1 small onion, peeled and quartered
- 2 garlic cloves, peeled
- pinch of salt
- 1 tbsp. brown sugar
In a frypan. toast the chili for 2 minutes each side, pressing firmly with a wooden spatula as you cook until fragrant and softened. Place in a heatproof bowl and cover with boiling water. Soak for 20 minutes. Remove the seeds, stem and drain.
Place the tomatoes, onion, pepper, and garlic on a parchment lined cookie sheet and bake for 25 minutes until soft. Set aside to cool.
In a blender, puree the cooled baked vegetables, ancho pepper, salt and sugar to make the sauce. Set aside.
Preheat oven to 400 degrees.
Stuffing
- 4 chorizo sausages, casing removed
- 8 corn tortillas
- 1 tbsp. canola oil
- 2 1/4 cups fresh corn kernals
- 19 oz. can black beans, rinsed and drained
- 1 pkg. Monteray Jack Cheese
- 2-3 limes, quartered
In a frypan, cook the sausage meat for about 6 minutes, breaking up the lumps.
Brush the tortillas. brush both sides with oil and place on two parchment lined baking sheets and bake for 15 minutes until crisp. Remove from the oven.
Divide the corn, black beans and sausage meat equally among the tortillas, topping with a few spoonfuls of the sauce and a slice of cheese. Bake for 5 minutes until the cheese has melted. Serve warm with extra sauce on the side and a couple wedges of lime.
There….now you have already forgotten about the day….the week….pour a cold beer…..yum!
Steak and Mushrooms With Red Pepper Mayonnaise Panini
Wow, this is a sandwich any man (or woman) would love to sink their teeth into, especially since we are using Filet Mignon. Oh, my goodness! This is to die for. Get ready to make it again and again.
- 2 tbsp. olive oil, divided
- 2 cups of white mushrooms, finely chopped
- pinch of salt and pepper
- 1/2 lb. filet mignon, cut in 1/3 inch thick slices
- 2 Ciabatta rolls
- 3 tbsp. red pepper mayonnaise
- 1/2 cup baby spinach, washed, dried and stems removed
Heat 1 tbsp. olive oil in a skillet over medium heat. Add the mushrooms and stir occasionally until they become soft (6-7 minutes). Season with salt and pepper and set aside to cool down a little.
Heat the panini pan and now brush the filet pieces with the remaining oil and sprinkle with salt and pepper. Lay the meat on the panini press, lower the lid and grill until seared on the outside but rare on the inside (3-4 minutes). Let rest for a few minutes.
Red Pepper Mayonnaise
- 1/4 cup roasted red pepper
- 1 small garlic clove, pressed
- 1 tsp. fresh lime juice
- pinch of cayenne pepper
- 1/4 cup mayonnaise
Combine the peppers, garlic, lime juice and cayenne in a blender until smooth. Stir in the mayonnaise until well combined.
Continuing on….
Split the rolls in half and spread 1-2 tbsp. of the mayonnaise on each bottom half. Arrange the mushrooms on top and then a layer of the spinach. Lay the steak slices on top and replace the bun top.
Place the sandwich in the press, lower the lid and cook until they are browned and crisp 3-6 minutes. YUMMY!
Tenderloins, Scallops And Asparagus With Lime
Want to impress? Mind you, all dinners should be to impress company, be it your children, friends or business associates. Read on, you will want to make this one right away, I’ll bet.
Tenderloin Ingredients
- 6 tenderloin filets (about 1 inch thick)
- olive oil
- pinch of salt and freshly ground pepper
- 2 finely chopped shallots
- 1/4 cup cognac
- 1/2 cup demi glace
- 2 tbsp. butter, chilled
- 2 tbsp. dijon mustard
Scallop Ingredients
- 2 tbsp. olive oil
- 12 scallops, medium size, muscle removed
- pinch of salt and freshly ground pepper
- 2 -3 tbsp. butter
- 2 Ataulfo mangos, peeled and chopped
- zest of 1 lime
Asparagus Spears With Lime
- 1 -2 lbs. thin asparagus spears, trimmed of woody ends
1/2 lime, juiced
Okay, now read this through before proceeding so you can get the timing right and allow you to serve the food hot.
Use an asparagus pot to steam the asparagus. While waiting for the water to come to a boil, heat a large skillet over medium heat. Season the steaks with a pinch of salt and pepper and coating the steaks with dijon mustard. Coat the pan with the olive oil and add the steaks, searing in the hot pan. Cook only 4 minutes each side for medium.
When you turn the steak over the first time, start the scallops in another skillet on medium-high heat. Add the butter and let it melt. Pat the scallops dry with a paper towel and add to the skillet. Sear them in a single layer, causing a carmelization. Cook only 2 minutes each side. Any more and they will be like eating an eraser.
The asparagus can now go down into the water and steam only for 3 minutes. .
After the steaks have been removed from the skillet and allowed to rest, return the skillet to the heat and add 1 tbsp. of oil, add the chopped shallots and cook for a minute. Add the cognac using a spoon to loosen the bits in the pan and flame the cognac. Add the demi glace and bring to a simmer. When ready to plate, add the cold butter to the sauce, stirring to melt and spoon over the filets of beef.
Sprinkle the scallops with the lime zest and add a tbsp. of chopped mango on top of each one. Arrange the scallops on the side of the steak.
Drain the asparagus, add to the skillet with the butter. Plate over the tops of the steaks.
Pour a glass of Pinot Noir or Merlot, sit down and enjoy. Only thing needed here is a small salad of your choice.
I have to tell you, when Don makes this, the line up of neighbors starts outside the patio door…..well, they could!
Valentine’s-To Pamper Or Not To Pamper?
In our home, we still go all out (if not actually going out to a restaurant) and pamper each other. If you have small children you have a choice: feed them first and put them to bed OR let them help you, and enjoy a later dinner.
Lay out a clean, crisp tablecloth, charger plate, dinner plate…having a homemade soup? Then a soup bowl….no soup but having a salad? then put out a pretty salad bowl or small salad plate….candles….fresh flowers (supermarket has them). Pretty card or funny one (depends on your significant other). No other gift is necessary. You care, you both care…let him barbecue, you make the salad or whatever works for you. But, just take the time to slow down and enjoy the day set aside for love.
You don’t have anyone? Set the table anyway…..for you. You matter, you love yourself- so….what’s stopping you? Go for it.
Here is a dinner that is yummy, costs about $3-4 per serving and only needs a salad or side dish of vegetables. Having wine? Use pretty wine glasses. Don’t drink? Pour a sparkling water or juice…in a pretty wine glass…why not? Who said you couldn’t?
Pecan Glazed Pork With Lime-Maple Glaze
- 1 pork tenderloin (silver skin removed) about 2 lbs.
- pinch of salt and freshly ground pepper
- 4 tbsp. maple syrup
- 1 cup finely chopped pecans
- 2 tbsp. vegetable oil
- 3 limes, juiced and 1 cut into thin wedges)
- pinch of cumin
- pinch of cayenne pepper
Trim pork and cut in 1/2 inch slices. Flatten with the palm of your hand and season with salt and pepper.
Place 3 tbsp. of syrup in a dish, place pecans in second dish. Heat the oil in a skillet and dip the slices in the syrup and then into the pecans. Pat to make sure it adheres and carefully set into skillet. Pour the balance of the syrup and pecans over the top and cook for 3-4 minutes each side (just pink in the center). remove from the skillet.
Stir in the lime juice, remaining syrup, cumin and cayenne and cook for 1-2 minutes (until thickened). Pour over the pork and add a slice or two of lime on top. Add a salad or side dish and enjoy.
P.S…..you don’t have to wait for Valentine’s to enjoy this scrumptuous dish.