Saturday, May 30, 2015

Wild Mushroom Beef Filet Mignon- Canada 2014

  • 4 (8oz) filets
  • salt
  • pepper
  • olive oil
  • Truffle Buerre Blanc
  • 1 Tbsp olive oil
  • 1 shallot, sliced
  • 1 cup dry white wine
  • 1 cup heavy cream
  • 1/4 cup cold unsalted butter, cubed
  • 1 Tbsp truffle oil
  • 1/2 lemon, juiced
  • salt
  • pepper
  • Roasted Mushrooms
  • 1/2 lb sliced mushrooms
  • 1 shallot, sliced
  • 1/4 cup minced garlic
  • 1/4 olive oil
  • 2 Tbsp unsalted butter
  1. Preheat oven to 400.
  2. Toss mushrooms, shallots and garlic in olive oil.
  3. Place on baking sheet and bake for 20 minutes.
  4. Melt butter in a saute pan, add roasted mushrooms and sauté for 3-5 minutes.
  5. Truffle beurre blanc
  6. Heat oil in a medium saucepan; add shallots and cook until translucent.
  7. Add wine and simmer until reduced by 90% - about 10 minutes.
  8. Add cream and simmer until reduced by 75% - about 12 minutes.
  9. Remove from heat and whisk in butter, a few pieces at a time. Whisk in truffle oil.
  10. Stir in lemon juice, salt and pepper to taste.
  11. Keep warm until ready to serve.
  12. Steaks
  13. Grill steaks until desired temperature.
  14. Place steak on plate.
  15. Top with mushroom and drizzle with about 2 tablespoons of beurre blanc.

Nueske’s® Pepper Bacon Hash- Farm Fresh 2014

    Pickled Jalapeños and Onions
  • 3 cups white vinegar
  • 1 ½ cups water
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 1 tablespoon peppercorns
  • 1 tablespoon coriander seeds
  • 3 bay leaves
  • 5 garlic cloves
  • 1 cup sliced jalapeño
  • 1/2 cup sliced onion
  • Jalapeño Hollandaise
  • 1 1/2 cups (2 1/2 sticks) unsalted butter, cubed
  • 2 large egg yolks
  • 2 tablespoons fresh lemon juice
  • 1/4 cup onion and jalapeño pickling liquid
  • 1/4 teaspoon cayenne pepper
  • Coarse salt and freshly ground black pepper, to taste
  • Bacon Hash
  • 2 cups chopped bacon (about 1 pound)
  • 1 cup small diced white potatoes
  • 1/2 cup diced white onion
  • 1/4 cup diced celery
  • 1/4 cup diced poblano peppers
  • 1/4 cup diced red peppers
  • 1/4 cup fresh corn kernels
  • 2 tablespoons seeded and diced fresh jalapeño
  • Coarse salt and freshly ground black pepper, to taste
    Pickled Jalapeños and Onions
  1. Combine vinegar, water, sugar, salt, peppercorns, coriander seeds, bay leave, and garlic cloves in a large saucepan.
  2. Bring mixture to a boil, whisking to dissolve sugar and salt.
  3. Place jalapeños and onions in a large, heatproof jar with a resealable lid. Pour hot vinegar mixture over vegetables. Set aside to cool to room temperature.
  4. Refrigerate at least 24 hours before serving.
  5. Jalapeño Hollandaise
  6. Fill a blender with hot water; set aside.
  7. Melt butter in a small saucepan over medium heat until foaming. Remove from heat.
  8. Drain blender and dry well. Combine egg yolks and lemon juice in blender; cover and blend to combine.
  9. With blender running, remove lid insert and very slowly drizzle hot butter into blender in a very thin stream. (Discard any white milk solids in bottom of saucepan.) Blend until a creamy sauce forms.
  10. Transfer to a medium bowl. Whisk in pickling liquid and cayenne. Season to taste with salt and pepper.
  11. Bacon Hash
  12. Cook bacon in a large nonstick skillet over medium heat until brown and crisp, about 8 to 10 minutes. Remove with a slotted spoon and transfer to a plate lined with paper towels.
  13. Remove bacon grease from skillet. Add oil to skillet and increase heat to medium-high; cook potatoes until they start to brown, about 5 to 6 minutes.
  14. Add onion and celery and cook 2 to 3 minutes. Add peppers and corn and cook until vegetables are softened, 2 to 3 minutes more.
  15. Add cooked bacon and mix until well incorporated.
  16. Season to taste with salt and pepper.
  17. Serve hash topped with hollandaise and a few slices of pickled jalapeños and onions.

Potato Leek Waffle With Braised Beef Recipe- Belgium 2013

  • 1½ lbs beef stew meat
  • ½ tsp coarse salt
  • 1/8 tsp black pepper
  • 2 Tbs olive oil
  • ½ c diced white onion
  • ¼ c diced carrots
  • 2 celery ribs, diced
  • 3 Tbs tomato paste
  • 1½ Tbs flour
  • ½ c dry red wine
  • 1 ½ c low sodium beef broth
  • 2 tsp chopped fresh rosemary, plus a little more for garnish
  • 1 Tbs chopped fresh thyme
  • Waffle
  • 1 large russet potato
  • ½ Tbs vegetable oil
  • 1 large leek, white and light green parts sliced and rinsed
  • Salt and pepper to taste
  • ½ c whole milk
  • 2 Tbs sour cream
  • 2 large eggs
  • ¼ c shredded Gouda cheese
  • ¼ c flour
  • 2 ½ tsp baking powder
  1. Preheat oven to 325°F.
  2. Season beef with salt and pepper.
  3. Heat oil in a large Dutch oven over medium-high heat.
  4. Brown beef on all sides, about 10 minutes.
  5. Work in batches if the pot is not big enough to fit all the meat in one layer.
  6. Transfer browned meat to a plate, and cover loosely with foil.
  7. Add onions to the pot and cook until beginning to brown.
  8. Add carrots and celery and cook until vegetables have softened, about 5 minutes. Stir in the flour and cook another 2 minutes.
  9. Slowly whisk in the wine and beef broth to prevent lumps. Reduce heat to a simmer, and return the beef to the pot.
  10. Cover with lid, place in the oven, and cook until the beef is tender, about 2 hours.
  11. Add rosemary and thyme, cover, and continue to cook another 30 minutes.
  12. Remove pot from oven. If sauce looks too thick, add a bit more beef broth to thin it out. Keep pot covered so beef stays warm.
  13. Waffles
  14. While the beef cooks, wash the potato and pierce with a fork.
  15. Microwave until soft, about 7-10 minutes, turning once halfway through.
  16. Scoop cooked flesh out of the potato into a medium bowl and mash. Set aside.
  17. Heat vegetable oil in a small saute pan over medium heat.
  18. Add leeks and cook until softened but not browned, about 5 minutes.
  19. Season with salt and pepper. Remove pan from heat.
  20. Add leeks, milk, and sour cream to the potato; whisk together.
  21. Whisk in the eggs and Gouda cheese. Whisk in the flour and baking powder. Batter should be thicker than pancake batter.
  22. Heat a waffle iron and coat with non-stick spray.
  23. Pour batter into the waffle iron and cook until lightly browned.
  24. Remove waffles to a serving plate.
  25. Top each waffle with some beef and gravy. Garnish with rosemary leaves.


Wednesday, February 18, 2015

Guava Glazed Barbecue Ribs



1 onion (chopped)
3 tbsp. cilantro (chopped)
3 tbsp. oregano (chopped)
1 tsp. ground cumin
1 tsp. cracked black pepper
1/3 cup red wine vinegar
3 garlic cloves (crushed)
2 bay leaves
1⁄2 cup water
1 rack pork spareribs
Guava Barbecue Sauce

1 cup guava puree
1 cup barbecue sauce
3⁄4 cup clear honey
For the Rib Marinade

1. Place all the ingredients, except the water and bay leaves, in a blender.

2. Blend until smooth, place into a mixing bowl and add the bay leaves and water.

3. Pour the mixture over the ribs so both sides are covered and marinate for a minimum of 24 hours.

For the Guava Sauce

1. Mix ingredients together.

For the Ribs

1. Transfer the ribs and the marinade to a roasting pan*, cover and place into a preheated oven at 270 degrees. Roast for 1.5 hours.

2. Remove the ribs from the marinade and place onto another baking tray, brush with the guava barbecue sauce and place back into the oven. Roast for 25 minutes at 340 degrees until cooked through and glazed.

3. Remove and rest for 10 minutes, then carve.

*Can also be done in a covered barbecue grill.

Sweet Corn Cheesecake- Mexico 14


1 pound crushed graham crackers
1 stick (4 oz) unsalted butter
Cheesecake Filling:
1 8 oz package of cream cheese, at room temperature
1 can (14 oz) sweetened condensed milk
1 can (12oz) evaporated milk
2 cans (12 oz each) sweet corn, drained of excess liquid
6 tablespoons (3 oz) unsalted butter, at room temperature
3 eggs

Preheat oven to 335° F.
Spray an 8-inch springform pan with cooking spray.
Melt butter.
Mix with the graham crackers and press into the bottom of the pan, covering the bottom and sides.
Set aside.
Cheesecake Filling:
In the bowl of an electric mixer fitted with a paddle attachment, beat cream cheese and butter until fully combined and soft.
Add sweetened condensed milk, scraping down sides to make sure the mixture is fully blended.
Add eggs, one at a time, scraping down sides after each addition to make sure the mixture is fully blended.
Add in evaporated milk a little at a time, scraping the bowl down often.
Add corn to the mixture. Blend all ingredients and pour into the springform pan.
Bake for 45 minutes to 1 hour, or until just set.
Cool cheesecake until it reaches room temperature.
Chill for at least 2 hours before serving.