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!
Roasted Corn Chowder with Shrimp
This is tasty, tasty, tasty. I am sure it will become your new “favourite chowder” of all time.
- 4 tbsp. room temperature butter
- 2 tbsp. flour
- 1 medium onion, peeled and coarsely chopped
- 3 celery stalks, peeled and coarsely chopped
- 2 large red peppers, roasted, seeded and chopped
- 2 x 15 oz. cans creamed corn
- 3 corn on cob, roasted, kernals removed
- 2 x 14 oz. containers of chicken broth
- 1 – 1 1/2 cups whipping cream
- 2 tsp. sugar
- pinch of cayenne pepper
- 1 pound uncooked shrimp, peeled, deveined and coarsely chopped
- 5 tbsp. chopped fresh cilantro
- 4 slices of bacon, cooked crisp and chopped
Mix together the flour and butter in a small bowl and set aside.
Finely chop the onion and celery in a processor. Melt 2 tbsp. of butter in a large pot over medium heat. Add the onion-celery mixture and the peppers, saute until soft, about 5-6 minutes.
Add the creamed corn, freshly roasted corn kernals, broth, cream, sugar and cayenne pepper. Bring to a boil and reduce heat. Whisk in the flour-butter mixture and simmer for 12-15 minutes to blend all the flavours.
Add the shrimp and 3 tbsp. of the chopped cilantro and simmer until the shrimp are cooked through (about 5 minutes longer. Season lightly with salt and pepper.
Ladle into large soup bowls, sprinkle the remaining cilantro and chopped crisp bacon.
Only thing needed now is a glass of chilled white wine. YUM!
Red Pepper Soup With Sherry
Don made this soup last night and it is wonderful. I have made it before but “the boy” is a super soup maker. Maybe if I keep saying that he will make more. I wonder….
- 4 large red peppers (if you have a mix of yellow, orange and red, use them)
- 2 tbsp. butter
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken broth
- 1 tbsp. sherry
- 1 tbsp. fresh lemon juice
- pinch of salt and pepper
- sweet basil
Cut the peppers in half and remove the seeds and white ‘pith’. Place cut side down on a parchment lined cookie sheet and place under the broiler until the skins get blackened. Remove and place in a plastic bag to steam for about 5 minutes. Remove from bag and peel off the outer skin.
Saute the onions and garlic in butter until soft . Cut the peppers into chunks and add to the onion mix and cook for about 3-4 minutes. Add the broth and cover, cooking for about 20 minutes. Add the sherry and lemon juice and stir to combine..
Place in a blender (small bits at a time) and puree. Strain into another pot. When serving, make sure it is hot but not boiling. Garnish with a basil leaf and a few crackers.
I love this soup…..it is fresh, it is tasty and it gives you a “the world is a good place” feeling. Try it…
Oh yeah, it is also good as a chilled soup. True!
Red Pepper Jelly
This is good for appetizers, serve with cream cheese, crackers and, of course, a glass of wine…yummy!
- 2 cups ground red peppers with juice
- 5 1/2 cups white sugar
- 1/3 cup white wine vinegar
- 1/4 cup water
- 1/3 cup fresh lemon juice
- 1 bottle certo
- 6 8 oz. canning jars with lids
Combine peppers, sugar, vinegar and water in a large saucepan. Stir and bring to a boil. Remove from heat and let stand 15 minutes.
Return to heat and bring to a boil, add lemon juice and boil, stirring constantly for 2 minutes. Stir in certo and remove from heat. Stir for 5 minutes.
Pour into sterilized jars and seal. (Makes 6 cups)
Taste Rating: 8.5
Red Pepper and Crab Spread
This is wonderful way to welcome guests when you serve your signature drink . It is light and so yummy.
- 1 tub spreadable cream cheese (Philadelphia is best)
- 1 can of crabmeat (chunk)
- 1/2 cup Armstrong aged cheddar cheese
- 1/2 cup finely chopped red pepper
- 1 tbsp.Dijon mustard
- Crackers such as Raincoast Crisps
Mix all the ingredients together and refrigerate at least one hour.
Serve with Raincoast Crisps, crackers or toasted baguette slices. You want to be able to spread this on crackers, so you may have to add a tbsp or two of cream to make the right consistency.
You will need spreader knives for each guest.
Serving an elegant dinner doesn’t have to cost the earth, but with a different twist on things, it will be elevated to that level and you will see how easy it is to get into the groove.
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.
Red Snapper
We are always being told to eat more fish and this is a terrific way to add a new dimension to the fish recipes you now use (not frozen fish cakes/sticks)
This makes 4 servings
- 4 6-ounce red snapper fillets
- Pinch of salt
- 1 red bell pepper, seeded and julienned
- 1 yellow medium squash, julienned
- 1 small shallot, finely chopped
- 1 carrot, julienned
- 1 cup chardonnay wine
- 4 tsp. lemon juice, divided
Preparation: Preheat oven to 425 degrees. Lightly spray four twelve inch by eighteen inch sheets of tinfoil with non stick cooking spray such as Pam. Place the fillet in the center, top with the vegetables, evenly distributed and add the wine and lemon juice, also equally. Now make a package by folding the edges tightly so that liquid does not escape. Place on a cookie sheet to bake.
Bake the packages until the fish is opaque which should take about ten minutes. Carefully open to check for doneness and plate the fish and top with the vegetables. Spoon any juices in the packages over the fish.
All you need is a great salad, fresh dinner rolls, glass of wine and …….
Red Pepper Soup With Puff Pastry Bonnet
This soup has a look of WOW when you bring it the table. It is comfort food extraordinaire.
Serves 4
- 6 large red peppers, seeded
- 2 tbsp. butter
- 1 small shallot, chopped fine
- 3 1/2 cups chicken broth
- 1 tbsp. fresh lemon juice
- 2 garlic cloves, minced
- Salt and pepper to taste
- 1/2 cup whipping cream
- Fresh basil, julienned
- Puff pastry, thawed
Preparation:
Preheat oven to 350 degrees. Cut peppers in half, remove seeds and place on a cookie sheet. Broil until the skins are blackened and puffed. Place in a paper bag to steam for a few minutes to cool and then remove skins.
Melt butter and saute the shallot and garlic until soft (do not burn.) Cut the cooled peppers in chunks and add to the shallot mixture. Add the broth and simmer, covered for thirty minutes. Add the lemon juice and in very small batches, carefully put into a blender. Blend until smooth and strain. This can be done ahead to this point. Do it the day before to allow the flavours to marry well in the fridge. Just before serving, pour into a saucepan, add the whipping cream and heat to steaming but not boiling. Add a few strips of the fresh basil on top.
Roll out the thawed puff pastry and cut into four squares. Run your finger that you dipped in water around the top of the soup bowl (oven proof) and lightly press pastry to cover the bowl. Bake until done.
It is super showy and will definitely exude a few oohs and ahhs.