Steak with Balsamic, Port & Fig Reduction Sauce

Ingredients

2 lbs. flank steak or London Broil

Marinade:

1/2 cup olive  oil
1/3 cup soy sauce
1/4 cup red wine
1 1/2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon ground black pepper

Reduction Sauce:

1/2 cup balsamic vinegar

1/2 cup fig preserves

1/4 cup port

salt & pepper to taste

1 -2 tablespoons cognac 

 Directions

1. In a large plastic bag, place meat and marinade ingredients.  
2. Massage marinade into meat and place bag in the refrigerator.  
3. Refrigerate at least 8 hours or overnight.
4. Prior to cooking, drain meat and pat dry.  Let it sit at room temperature at least 30 minutes prior to cooking.  This ensures a even internal temperature of the meat.  
5. Grill or cook the meat on medium high heat, searing both sides and turning several times throughout the cooking process to reach desired temperature and doneness:

Rare:120° - 125°
Medium-rare:130° - 135°
Medium:140° - 145°
Medium-well:150° - 155°
Well-done: 160° and above

 

Reduction 

1. In small saucepan, place all ingredients except cognac.  
2. Bring to boil.
3. Simmer, reducing by half.  
4. Remove from heat, adding cognac.

Serve with sauteed Portabello mushrooms and Tarragon Compound Butter.  

Steakhouse Dinner

Appetizer: Almond Stuffed Dates Wrapped in Bacon

London Broil
Sauteed  Portabello Mushrooms: Recipe Pending
Compound Butter with Tarragon & Honey
Vidalia Onion Fig Sauce Reduction

Chopped Salad

Buttermilk Ranch Dressing

Brussels Sprouts

Sweet Potato Fries (frozen from SCHWAANS...kids loved them)

Read more at http://sherryscafevita.blogspot.com/2013/03/gluten-free-er-cleaner-day-3.html#YHH8zYJMe6d2QtbQ.99

Saffron Cream Sauce

This photo I captured  from Food Network.  My own pictures are coming!

This is a saffron cream sauce with hints of VANILLA & lemon.  I made  it for a pasta dish in preparation for using it over a Seared Flank Steak for an upcoming Spanish Inspired TAPAS menu. I served it to my family  and some extra teenagers hanging around...and they all loved it! I used  a bow-tie pasta and some extra vanilla.   Interesting flavors kids don't usually find in a pasta dish.  So glad it was a success! 

Use it for pasta, steak, chicken or pork. 

I  have also seen it used with  ravioli and seafood: lobster, mussels and scallops.  I plan to try it with a Seared Flank Steak (recipe coming soon)  and some Lobster Ravioli....This would taste so good with a nice sweet Riesling or a Pinot Grigio. 

 

Ingredients:

• 2 tablespoon butter
• 1 small shallot, minced
• 2 pinches  of saffron threads 
• Optional: 1/2 cup white wine (dry)
• 1 1/2 cups heavy cream
• 1/2teaspoon fresh lemon juice
• 1 tsp. vanilla extract (you may add more if desired)

Directions:

1. Melt the butter in a medium skillet over medium heat. 
2. Add the shallot and saffron and cook, stirring occasionally, until the shallot is softened, about 2 minutes. 
3. Add wine if using.  Reduce. 
4. Add the cream, some salt, and pepper to taste.
5. Reduce to a thick sauce.  About 3 minutes.  Adjust thickness with more cream or vanilla. 
6. Stir in the lemon juice and vanilla.
7. Serve!

Variations:
 Pasta

• 8 ounces of pasta like bowtie,, penne or linguini
• 1/3 cup shaved parmesan cheese, plus more for topping
• 2 tablespoons chopped chive or  parsley
• 1 teaspoon grated lemon zest

1. Add the pasta to the boiling water and cook as the label directs. 
2. Remove 1/4 cup cooking water, then drain the pasta and transfer to the skillet with the sauce. 
3. Add the reserved cooking water, the parmesan and half of the chives and toss to coat. 
4. Serve topped with the lemon zest, remaining chives and more cheese.

 I added sliced roasted chicken to the pasta for a hearty meal alongside a Caesar salad and garlic bread.  Serve over pasta, grilled chicken, pork tenderloin, steak.  

Hollandaise Sauce

A few words to say to yourself before you make the best breakfast dish in the history of breakfast....

1.  Hollandaise should NOT come out of a package.  

2.  Fresh hollandaise sauce is NOT difficult.   

3.  Fresh hollandaise sauce is WORTH IT!

Follow the simple directions carefully in preparation for EGGS BENEDICT.  I promise, you will not regret it.

 Ingredients

• 4 egg yolks
• 1 tablespoon freshly squeezed lemon juice
• 1/2 cup unsalted butter, melted (1 stick)
• Pinch cayenne
• Pinch salt

Directions

1. Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume.  This will take some time.  BE PATIENT.
2. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. 
3. Continue to whisk rapidly. 
4. Be careful not to let the eggs get too hot or they will scramble. 
5. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. This will take some time.  BE PATIENT.
6. Remove from heat, whisk in cayenne and salt. 
7. Cover and place in a warm spot until ready to use for the EGGS BENEDICT (RECIPE).
8. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Island Pork Tenderloin

 

This recipe has been my most popular one since starting the blog.  It is loosely based on the P-90X recipe in their cookbook that comes with the workout kit.  I have modified it and added some other uses for it!  This sometimes gets served in my house at LEAST once a week.  The island flavors make it great for a summer time meal, but the warmth, texture and creaminess make it great as a winter comfort food as well.  Because I serve it with a touch of cream sauce, it goes well with pasta, rice and our favorite, cous-cous.

 Ingredients
16 oz lean pork tenderloin
1/2 teaspoon chile powder
1/2 teaspoon ground cumin
1/2 teaspoon cinnamon
Salt and pepper
2 tablespoons olive oil
1/4 brown sugar, packed
1/2 tablespoon fresh garlic, finely chopped
1/2 tablespoon hot sauce

1. Preheat oven to 350 degrees
2. Stir together salt, pepper, cumin, chile powder, and cinnamon, then coat pork with the spice rub.
3. Heat 1 tablespoon oil in a skillet over medium high heat and brown pork, turning, about 4 minutes.  Remove meat and place onto a baking sheet
4. Stir together brown sugar, garlic, and hot sauce and pat onto top of tenderloin.  
5. Bake for about 25 minutes or until internal temperature reaches 160 degrees.  Let rest before slicing. 

Make it a salad: For one salad:

• 2 cups fresh greens 
• 1/2 red bell pepper, cut lengthwise into THIN strips
• 1/2 cup Mandarin oranges, drained
• 1/4 cup slivered red onion
• 1 cup Napa cabbage, shredded
• 1/2 cup celery, thinly sliced on the diagonal
• 3 ounces Island Pork Tenderloin
• 2 tablespoons cumin vinaigrette (see below)
• Almonds for garnish

1. Toss all the salad ingredients EXCEPT oranges and pork, in a large serving bowl.
2. Prepare the dressing (below)
3. Prepare salad vegetables on large platter or bowl.   Arrange pork and orange slices on top and drizzle with dressing and almonds.

The Dressing:

• 2 tablespoons fresh lime juice
• 1/2 tablespoon orange juice
• 1/2 tablespoon Dijon mustard
• 1/2 teaspoon cumin powder
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon olive oil

Serves 2
Whisk together until emulsified.

Make it an appetizer:

I used this recipe to make pork tenderloin skewers for a cocktail party wedding reception.  After roasting, cut into bite sized pieces, place on a party pick and serve in appetizer cups with a white wine cream sauce (recipe below).

The Sauce: ( Not from P90X)
White Wine Cream Sauce

• 1 tablespoon butter
• 3 shallots, sliced thinly
• 1 clove garlic, chopped
• 1 1/2 cups white wine, divided
• ground white pepper to taste
• 1cup heavy cream at room temperature
• 1 lemon, juiced
• salt and pepper to taste
• Optional:  Add the pan juices from the tenderloin for added flavor.  

1. Melt butter in a medium saucepan over low heat. Cook and stir the shallots until they become translucent and tender; stir in garlic and cook until tender and aromatic.
2. Stir in 1 cup white wine, increase heat to high and bring to a boil. Once it boils, add the remaining 1/2 cup wine. Reduce to half.
3. Slowly stir in cream, lemon juice salt and pepper.   Simmer for 3 to 5 minutes. 

Some of you have asked about making it without wine.  The Sauce: ( Not from P90X)
Without Wine

• 1 tablespoon butter
• 1 clove of garlic, minced
• 1 shallot, thinly sliced
• Pan juices from tenderloin and/or 1/2 cup chicken broth
• 1cup heavy cream at room temperature
• salt and pepper to taste
• Large pinch of tarragon

1. Melt butter in a medium saucepan over low heat.
2.  Cook and stir the shallots until they become translucent and tender; add garlic.
3. Pour in pan juices and or chicken broth  
4. Stir in 1 cup heavy cream. 
5. Simmer for 5 minutes to reduce and thicken.  
6.  Serve with tenderloin and garnish with tarragon

Grilled Lamb Porterhouse with Fig-Cascabel Sauce

Can also be used to make Lamb Skewers for a cocktail party (recipe follows)

Recipe courtesy Bobby Flay

Ingredients

• 8 lamb porterhouse chops, 4 to 5 ounces each
• 2 tablespoons pure olive oil
• Salt and freshly ground black pepper
• Fig-Cascabel Sauce, recipe follows
• Flat-leaf parsley leaves, for garnish

Directions

Heat grill to high or heat a grill pan over high heat. 

Brush chops on both sides with the oil and season with salt and pepper. Place the chops on the grill or grill pan and cook until golden brown and slightly charred, 3 to 4 minutes. Turn over the chops and continue grilling to medium doneness, about 2 to 3 minutes longer.

Ladle some of the sauce into the center of each dinner plate. Place 2 chops per order in the center of the sauce and drizzle the edges of the meat with some more of the sauce. Garnish with parsley leaves.

Fig-Cascabel Sauce: (many steps but worth every minute)

• 1 cup chopped dried figs
• 1 1/2 cups red wine vinegar
• 1/2 cup port wine
• 1 cup sugar
• 1 cup orange juice
• 1/4 cup cascabel chile puree (make just like the fig puree)

(IF  cascabel is NOT AVAILABLE, USE CHILE GUAJILLO OR OTHER HOT DRIED RED CHILES

• 4 cups chicken stock
• Touch of honey

1. Place figs in a bowl, cover with boiling water and let sit until softened, approximately 30 minutes. Place the softened figs in a food processor with 1/2 cup of the soaking liquid and process until smooth.
2. Combine the vinegar and port wine in a medium nonreactive saucepan and reduce by half over high heat. Add the sugar, orange juice, and fig puree and reduce by half again, stirring occasionally.
3. Combine the chile puree and chicken stock in another saucepan and reduce by half over high heat. 
4. Add the reduced vinegar-fig mixture to the chicken stock mixture along with a touch of honey and reduce by half again, stirring occasionally. 
5. Strain the mixture into a clean medium saucepan and reduce to a sauce consistency. 

Lamb Skewers

4 pounds top round lamb 2 tablespoons minced garlic (4 to 5 cloves) 2 tablespoons minced fresh rosemary leaves 4 teaspoons minced fresh thyme leaves ½ cup mild olive oil ½ cup dry red wine 4 tablespoons red wine vinegar Kosher salt 1 large red pepper small wooden skewers (soak in water for 20 minutes)

1. Cut the lamb in 1½-inch cubes. You should have about 40 cubes. Combine the garlic, rosemary, thyme, olive oil, red wine, vinegar, and 1 teaspoon of salt in a medium bowl. 
2. Add the lamb cubes, cover with plastic wrap, and refrigerate overnight or for up to 2 days. Toss occasionally.
3. Heat a charcoal grill with coals. Spread the coals in one tight layer on the grill.
4. Cut the red peppers in small squares Loosely thread a piece of lamb and a slice of pepper on skewers. Sprinkle both sides of the lamb with salt and pepper. 
5. Place the lamb skewers on the hot grill and cook for 5 minutes, turning once, until the lamb is medium rare. 
6. Place a dollop of fig cascabel sauce on the bottom of appetizer cup, place skewer on top.  may garnish with a sprig of mint.  

Homemade Meatballs and Spaghetti Sauce

 

Ingredients

For the meatballs:

• 1 pound ground pork
• 1 pound ground beef
• 1 cup fresh white bread crumbs (4 slices, crusts removed)
• 1/4 cup seasoned dry bread crumbs
• 2 tablespoons chopped fresh flat-leaf parsley 
• 2 cloves garlic, minced
• 1/2 cup freshly grated Parmesan cheese
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg
• 1 extra-large egg, beaten
• Vegetable oil
• Olive oil

For the sauce:

• 1 Tablespoon good olive oil
• 1 cup chopped  onion
• 1 clove  minced garlic
• 1/2 cup good red wine, such as Chianti
• 1 (28-ounce) can crushed tomatoes, San Marzano are best.
• 1 Tablespoon chopped fresh flat-leaf parsley
• 1 Tabslepoon oregano
• Salt & Pepper to taste
• 1 Tablespoon sugar or agave nectar

For serving:

• 1 1/2 pounds spaghetti, cooked according to package directions
• Freshly grated Parmesan
• Chopped fresh basil

Directions

1. Preheat oven to 350.
2. Place the ground meats, both bread crumbs, parsley, garlic, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. 
3. Combine very lightly with a fork. 
4. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
5. Place meatballs on a baking sheet and bake about  8-10 minutes.  They will continue to cook in the sauce. 
6. For the sauce, heat the olive oil in the same pan. 
7. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. 
8. Add the garlic and cook for 1 more minute. Add spices.
9. Add the wine and cook on high heat,  until almost all the liquid evaporates, about 3 minutes. 
10. Stir in the tomatoes. Add sugar.
11. Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through and the sauce thickens.  Use  a tomato paste if you want a thicker sauce. 
12. Serve with cooked spaghetti 
13. Garnish with chopped basil  grated Parmesan.

Tzatziki

INGREDIENTS

• 1/2 English cucumber
• 2 cloves garlic, smashed and minced
• Kosher salt
• 2 cups Greek yogurt
• Juice of 1 lemon
• Freshly ground black pepper
• 1 small bunch mint, leaves picked and chiffonade (about 1 cup)

1. Grate the cucumber over a wire mesh strainer placed over a bowl. 
2. Add the garlic and salt. Set aside to drain for 15 minutes.
3. To another bowl, combine 2 cups Greek yogurt, juice of 1 lemon, freshly ground black pepper, pinch salt, and mint. Set aside.
4. Squeeze out the excess moisture of the cucumbers and add to the Greek yogurt mixture. Stir to combine.

White Wine & Garlic Cream Sauce

This is a recipe for a simple cream sauce that is so versatile.  Use it for pasta, rice, chicken and seafood. I even serve it with my Island Pork Tenderloin.  I double and triple the recipe for later uses and because I like a lot of sauce!
 

• 2 TBSP. butter
• 1 clove of garlic, crushed and minced
• 1 1/2 cup white wine
• 1 cup of heavy cream
• Salt and fresh ground pepper
• Tarragon or other herbs of choice

1. Melt butter in a saute pan. 
2. Add garlic. Saute 1 minute. 
3. Add wine and reduce to about half. 
4. Add cream, salt and pepper, HERBS.

Fresh Basil Pesto

Every year we plant basil and every year the plants do so well that we can't use it up fast enough. What to do? Basil pesto, of course! Here is a simple recipe. Note that pesto is always made to taste, based on the ingredients at hand. So adjust the ingredients to your taste. Most pesto recipes call for Parmesan cheese, we often use Romano which has a stronger flavor. Most basil pesto recipes call for pine nuts but you can easily substitute walnuts.
If you want to freeze the pesto you make, omit the cheese (it doesn't freeze well). Line an ice cube tray with plastic wrap, and fill each pocket with the pesto. Freeze and then remove from the ice tray and store in a freezer bag. When you want to use, defrost and add in grated Parmesan or Romano.
Fresh Basil Pesto Recipe

Ingredients

• 2 cups fresh basil leaves, packed
• 1/2 cup freshly grated Parmesan Cheese
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts or walnuts
• 3 medium sized garlic cloves, minced
• 1 squeeze of a fresh lemon
  Salt and freshly ground black pepper to taste 
  
  

• Special equipment needed: A food processor

Directions

1. Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) 
2. Add the garlic, pulse a few times more. 
3. Slowly add the olive oil in a constant stream while the food processor is on. 
4. Stop to scrape down the sides of the food processor with a rubber spatula. 
5. Add the grated cheese and pulse again until blended. 
6. Add a pinch of salt and freshly ground black pepper to taste. 
7. Squeeze the lemon, pulse to finish

Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.