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!
Salmon With Rice and Asparagus
You just got home from work and you’re tired, cranky and you now have to figure out what to make for dinner that is fast, easy and, it goes without saying, tasty….go no further. Try this. It should take 30 minutes to make. What could be easier…oh., by the way, it takes one dish.
Am I good to you or what……damn I can do this!
- 1/4 cup fresh lime juice
- 2 tbsp. grated lime peel
- 2 tbsp. liquid honey
- 2 tbsp. flat leaf parsley, chopped
- 4 tsp. soy sauce
- 1 tbsp. olive oil
- 2 large shallots, sliced
- 1 1/2 cups basmati rice
- 3 1/4 cups chicken broth
- 4 x 5-6 oz. salmon fillets
- 1 bunch fresh asparagus, trimmed
Preheat oven to 450 degrees. Whisk together the lime juice, zest, honey, 2 tbsp. of the parsley and soy sauce in a small bowl and set aside.
Heat the oil in a large, deep skillet with a lid (oven proof) and saute the shallots until golden and starting to soften (5 minutes). Stir in the rice and add the broth. Cover with the lid and place in the oven and bake for 10 minutes. The rice will be almost cooked and most of the broth should be absorbed. If dry, add more broth 1/4 cupful at a time.
Remove from the oven and lightly sprinkle salt over the rice. Season the salmon fillets and arrange over the rice, pressing lightly . With a spoon, try to tuck the asparagus into the rice to be anchored. Drizzle the dressing over the fillets. Cover and return to the oven. Bake for another 8-10 minutes until the salmon is just opague in the center and the asparagus is crisp-tender.
Drizzle the remaining dressing over the fish and sprinkle with some chopped parsley.
Serve with warm rolls and butter. Did I mention a glass of Pinot Gris would be a perfect addition? I thought so…
Fettucine With Pancetta, Asparagus and Red Pepper
I love pasta of any kind and this is a really great tasting meal. This can be upgraded for company fare by adding salad or soup, or as is on a Friday night let’s-just-relax-night dinner.
- 12 ounces fettucine
- 3 ounces pancetta, chopped
- 1 1/4 lbs. asparagus, trimmed, cut into 1 inch diagonal cut pieces
- 1 red pepper, seeded, and chopped
- 2 garlic cloves, minced
- 1/2 cup grated Asiago cheese, plus more for serving
- 1/3-1/2 cup whipping cream
- 3 tbsp. olive oil
- 3 tbsp. lemon or lime juice
- 1 tbsp. grated, lemon or lime zest
- 1/4 cup chopped Italian parsley, divided
- 1/4 cup julienned fresh basil, divided
Cook pasta as per instructions and drain, reserving 1/2 cup of the cooking liquid. Return the pasta to the pot.
Cook the pancetta in a large skillet over medium heat until crisp. Remove from the pan and drain. Keep 1 tbsp of the drippings in the pan and add the asparagus and peppers and saute for about 3 minutes. Add the garlic and cook for a further two minutes, contstantly stirring so as not to burn the garlic.
Add the vegetables, about 1/4 of the cooking liquid, 1/2 cup of the cheese, cream, olive oil, juice, zest, and one half of the parsley and basil. You may need to add moe of the cooking liquid if it is needed. Add to the pot and stir gently to mix in. Transfer to a large bowl, sprinkle the pancetta over and also the remaining parsley and basil.
Add a slice of garlic toast, glass of wine and Oh My, Oh My….too yummy
Poached Egg Brunch Fare
Alright, you have company for the weekend and you want to make something a little simple but must have ‘punch’ so to speak. Here we go –
Set the table the night before (old habit from running B & B)
- 10 oz. potato (peeled and grated) I love sweet potato – choice is yours
- 6 large eggs
- pinch of salt and pepper
- Crisco oil
- 1 tbsp. white vinegar
- 16 spears asparagus, trimmed, peeled and blanched
In a bowl, place the grated potato, 2 eggs, salt and pepper, mixing to combine.
Heat a frypan using 1/2 inch of oil and make 1/4 cup size potato mounds until golden brown and crispy. Remove and drain on paper towels. Keep warm.
In a deep sided frypan, add water 2/3 full and heat until simmering. Add the vinegar and stir to combine. Crack the eggs in a small bowl and just slip the eggs into the water.
Poach for about 4 minutes and with a slotted spoon, remove from the water, snip off any ragged edges of egg white and drain well.
On four plates, put a potato mound in the center, top with 4 asparagus spears, add the egg on top and if you wish drizzle the horseradish sauce (below) or use a hollandaise sauce. Place a few slices of melon or a few berries and you have a breakfast feast.
Horseradish Sauce
2 tbsp. creamy horseradish
1/4 cup sour cream
2 tsp. lemon juice
pinch of salt and pepper
Put all the ingredients in a small bowl and whisk to combine and smooth.
Yum Yum Yum – more please!
Butter Poached Lobster
What could be better than lobster…..poached in butter? NOTHING.
- 4 cooked lobsters 1 1/2 lbs. each
- 1/2 cup unsalted buttter
- 4 sprigs tarragon
- sea salt to taste
- grilled asparagus for 4
Remove the lobster from each shell.
Melt the butter in saute pan over medium heat. Add the tarragon and meat and toss to coat. Turn heat to low and warm the lobster, covered, turning pieces as needed for 3 minutes or until completely warmed through.
Spoon a little cauliflower puree on each plate, add some grilled asparagus and place the lobster meat on top. Sprinkle just a little sea salt over the top and add a spoonful of the tarragon butter over all.
Serve with a lovely chilled Chardonnay and life is so good. Yum!
Cauliflower Puree
1 head of cauliflower, cut into florets
pot of boiling water
Cook the califlower until tender. Place in a blender and puree. Add a pat of butter and a pinch of salt. Turn machine on for a couple of seconds. Easy.
Father’s Day Weekend
I always tell Don when he has this golf weekend with his boys, this is also MY weekend. Well, let’s see…..
Yesterday, I had the remote in MY hand and I could watch whatever I wanted to….okay, who can find anything but re-runs? That’s okay, they were good the first time. Oh yeah, I rearranged the patio furniture, changing the kitchen area and then the seating/conversation side (reversed them actually).
Day 2…bake for Don’s special dinner and make the special muffins Maurice said he really liked (back Sunday morning), do the laundry, plan the dinner, wrap his present, set the table and try to catch a few friends to have a girl-chat…okay,so it’s Saturday and no one is home. Scratch that idea.
Dinner is going to be:
- 8 oz. Filet Mignon with Bernaise sauce,
- Lobster tail with an Orange-Tarragon sauce,
- mashed sweet potato,
- fresh baked buns,
- baked asparagus,
- individual strawberry/blueberry shortcake. WHEW!
I also volunteered a couple of hours at the Arena for the racers picking up their packages for two races tomorrow. We must be the race town for all of B.C. Last month it was the Half Ironman and in August the Ironman race comes through here.
As a Father/Step-dad and Husband, he is the best so with each sinful bite. we will talk about all the fun he had…yup he’s worth it.
Okay, now where is the wine?…..later.
HAPPY FATHER’S DAY
Veal and Brie with Asparagus
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!
Judith’s Tomato Stuffed Peppers/Asparagus with Proscuitto
Before we moved to our new home, my dear friend served these at dinner. It was super yummy-yummy and I am sharing it with you. She also served asparagus with procuitto (recipe below).
- 4 large red bell peppers
- 2 cloves garlic, chopped
- 3 tbsp. olive tapenade
- 4 medium tomatoes
- 2 tbsp. good olive oil
- pepper
Preheat oven to 375 degrees.
Cut the peppers in half lengthwise, but not completely through, removing the seeds but keeping the stem. Although the stem is not edible, it looks good in this dish and helps the peppers stay in shape. Place the peppers cut side up in the baking dish.
Divide the garlic and olives evenly among the peppers. Cut each tomato into 8 wedges and put 4 wedges into each pepper half. Drizzle each pepper with a little oil and pepper.
Roast the peppers until they are tender and beginning to brown around the edges (about 50 minutes).
Asparagus
Wrap the asparagus spear with procuitto and put it on the barbecue until the procuitto is a little crisp. Serve with reduced Fig Balsamic Vinegar.
Asparagus and Brie Soup
This is a great tasting soup and your family and guests will really love this one.
- 1/3 cup butter
- 1/2 lb. asparagus, pared and blanched
- 1/4 cup flour
- 3 cups chicken broth
- 3/4 cups Piesporter white wine
- 1 1/2 cups whipping cream
- 3/4 cup Brie, rind removed.
In a saucepan heat the butter and add the asparagus, cooking just until tender. Stir in the flour and cook for a couple of minutes. Now add the broth, wine and cream. Bring to just boiling and immediately turn to simmer for 10 minutes.
Transfer to a food processor and puree until smooth. Return to the pot and reheat, but do NOT boil. Stir in the cheese and simmer for about 5 minutes. If this is not thick enough for your taste, just add more brie.
To bring this up a notch, add a square of puff pastry that would overhang the soup dish and bake until the pastry is golden. This is so classy and fun.
Veal and Brie With Asparagus
This is a lovely dinner to present to….your friends, partner/spouse, guests…whomever you wish. It is not complicated. It serves 4
- 2 tbsp. butter
- 3/4 cup whipping cream
- 1 small round of Brie, skin removed
- 1 cup flour
- 1-2 tbsp. butter
- 16 spears fresh asparagus, peeled
- 8 ounces fresh crab
- 2 lbs. Veal cutlets
Preparation:
Melt 2 tbsp. of butter in a small saucepan over slow 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 oven).
If the veal has not been pounded out, take a mallet and, after covering with eaxed paper, pound it out until it is thin and unison in size. Dredge in the flour and make sure to knock off the excess. Melt the butter in a large fry pan. Cook in the butter for 2-3 minutes until browned . Set aside and keep warm.
Add enough water to your pot with a steamer bowl and bring to the boil. Snap off the asparagus where it 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.
To assemble, plate the veal, top with a little crabmeat. Place 4 asparagus spears on top and drizzle the cheese sauce over the top. Serve extra sauce on the side. It will be all used up as it is soooo tasty. The only thing this needs is a crisp , warm dinner roll and fresh butter.
Never use margarine for this recipe. Actually, never use margarine. Butter is better for sure.
Parmesan Baked Asparagus
Now we need to eat our veggies and I fell in love with fresh asparagus over 20 years ago when we first moved here and found it really wasn’t that slimy goo in a can. Ever since then it really has become my favourite veggie to serve.
You will need:
- 1 bunch of asparagus, thin stalks if possible
- 2 tsp. olive oil
- Pinch of salt and ground pepepr
- 1/2 cup grated parmesan cheese
Preparation:
Preheat oven to 425. Place the asparagus on a nonstick baking sheet. Drizzle with oil, sprinkle the salt and pepper over and toss to coat. Bake for ten minutes. Sprinkle with cheese and bake another two to three minutes.
Doesn’t get any easier, I promise you but it looks and tastes like it was much more. Enjoy!