Pork Wellington with Mustard Sauce
Roasted Vegetables (Carrots, Sweet Potatoes, Baby Potatoes)
Endive Salad
Cream Cheese with homemade pepper jelly
Recipes to follow. Here are some pictures from our lovely evening.
Friday, February 13, 2009
February Gourmet Night
Pork Wellington with Mustard Sauce
Cheese Bread
Ingredients:
1 - long loaf of french bread
1/3 - 1/2 red onion chopped small
1 small jar of Best Foods Mayo
2 bags of shredded (medium or sharp) cheddar cheese (I think it is the 16 oz. size which would equal 4 cups of cheese total).
Directions:
Add mayo as you go in case you don't need it all....it should be just wet enough to paste on the bread.Cut bread in half and paste both sides thickly with mixture.Bake at 375 for 15-20 minutes depending on how brown you like it. At one house I had to cook it for almost 30 minutes because it wasn't brown at all. Sometime cooking it first for 20 minutes and then broiling it for 2 minutes is an awesome idea!
1 - long loaf of french bread
1/3 - 1/2 red onion chopped small
1 small jar of Best Foods Mayo
2 bags of shredded (medium or sharp) cheddar cheese (I think it is the 16 oz. size which would equal 4 cups of cheese total).
Directions:
Add mayo as you go in case you don't need it all....it should be just wet enough to paste on the bread.Cut bread in half and paste both sides thickly with mixture.Bake at 375 for 15-20 minutes depending on how brown you like it. At one house I had to cook it for almost 30 minutes because it wasn't brown at all. Sometime cooking it first for 20 minutes and then broiling it for 2 minutes is an awesome idea!
Flank Steak Pinwheels
Ingredients
1 large flank steak, butterflied along the grain
Salt and freshly ground black pepper
6 ounces Asiago, shredded
8 ounces curly loose spinach leaves, washed, patted dry, stems removed
6 ounces Gorgonzola, crumbled
4 scallions, left whole
8 to 10 wooden skewers, soaked in water
Directions
Preheat grill or grill pan to high.
To butterfly the flank steak, start with the meat grain running up and down in front of you. With your knife, begin cutting the meat in half. Essentially, you want a thinner, larger flank steak. Continue cutting the flank steak in half until you reach about 1 inch from completely cutting through. Lay the cut flank steak open and even out the middle so there is not a thicker piece in the center. Or just ask the butcher!
Spread the flank steak out so that the grain is running left to right. Begin layering the flank steak with salt and pepper, the Asiago, then the spinach, the Gorgonzola and scallions. Begin rolling the flank steak tightly and away from you. Evenly insert the skewers 1 to 2 inches along the seam of the pinwheel to hold it together on the grill. Cut in between each skewer but not against the skewer; you want the same amount of meat on either side of each skewer. Grill the pinwheels on each side for about 3 to 4 minutes or until your desired doneness.
1 large flank steak, butterflied along the grain
Salt and freshly ground black pepper
6 ounces Asiago, shredded
8 ounces curly loose spinach leaves, washed, patted dry, stems removed
6 ounces Gorgonzola, crumbled
4 scallions, left whole
8 to 10 wooden skewers, soaked in water
Directions
Preheat grill or grill pan to high.
To butterfly the flank steak, start with the meat grain running up and down in front of you. With your knife, begin cutting the meat in half. Essentially, you want a thinner, larger flank steak. Continue cutting the flank steak in half until you reach about 1 inch from completely cutting through. Lay the cut flank steak open and even out the middle so there is not a thicker piece in the center. Or just ask the butcher!
Spread the flank steak out so that the grain is running left to right. Begin layering the flank steak with salt and pepper, the Asiago, then the spinach, the Gorgonzola and scallions. Begin rolling the flank steak tightly and away from you. Evenly insert the skewers 1 to 2 inches along the seam of the pinwheel to hold it together on the grill. Cut in between each skewer but not against the skewer; you want the same amount of meat on either side of each skewer. Grill the pinwheels on each side for about 3 to 4 minutes or until your desired doneness.
Lonna Merks Craisen Salad
1 large bowl European salad greens
1 package crumbled feta cheese
1 package "craisins" (dried, sweetened cranberries)
1 Cup peppered pecans:
1/4 cup sugar
1 tsp salt
1 tsp cracked or coarsely ground pepper
1 cup pecans
¼ cup of small cubed pears (top just before serving)
Dressing:
½ cup oil
3 Tablespoons raspberry vinegar
3 Tablespoons finely chopped onion
2 tsp sugar
1 tsp salt
To make peppered pecans, combine sugar, salt and pepper in a small bowl.
Heat empty skillet over high heat until a drop of water beads up on it. Put pecans in hot skillet and stir or shake about 1 min. until toasted. Slowly add ½ the sugar mixture to the pecans, stirring or shaking until mixture melts over pecans. Repeat with remaining sugar mixture. Immediately pour pecans onto foil to cool completely.
To serve, toss salad greens with feta cheese and craisins. Add dressing and allow salad to stand for 5 minutes. Toss in pecans and serve.
1 package crumbled feta cheese
1 package "craisins" (dried, sweetened cranberries)
1 Cup peppered pecans:
1/4 cup sugar
1 tsp salt
1 tsp cracked or coarsely ground pepper
1 cup pecans
¼ cup of small cubed pears (top just before serving)
Dressing:
½ cup oil
3 Tablespoons raspberry vinegar
3 Tablespoons finely chopped onion
2 tsp sugar
1 tsp salt
To make peppered pecans, combine sugar, salt and pepper in a small bowl.
Heat empty skillet over high heat until a drop of water beads up on it. Put pecans in hot skillet and stir or shake about 1 min. until toasted. Slowly add ½ the sugar mixture to the pecans, stirring or shaking until mixture melts over pecans. Repeat with remaining sugar mixture. Immediately pour pecans onto foil to cool completely.
To serve, toss salad greens with feta cheese and craisins. Add dressing and allow salad to stand for 5 minutes. Toss in pecans and serve.
Caprese Salad
Ingredients:
6 ripe Roma tomatoes (Sliced in 3-4 parts each)
18 large basil leaves
1-2 large mozzarella loaves
(from Costco or 2 containers of mini balls from Trader Joe’s or store)
Olive Oil
Kosher salt and pepper to taste
Directions:
Slice Roma tomatoes long ways in 3 to 4 slices.
Slice mozzarella loaves into round circle approximately ¼ inch thick.
Begin layering tomatoes, basil and mozzarella cheese on a plate.
Drizzle olive oil over the top and sprinkle with kosher salt and pepper to taste.
6 ripe Roma tomatoes (Sliced in 3-4 parts each)
18 large basil leaves
1-2 large mozzarella loaves
(from Costco or 2 containers of mini balls from Trader Joe’s or store)
Olive Oil
Kosher salt and pepper to taste
Directions:
Slice Roma tomatoes long ways in 3 to 4 slices.
Slice mozzarella loaves into round circle approximately ¼ inch thick.
Begin layering tomatoes, basil and mozzarella cheese on a plate.
Drizzle olive oil over the top and sprinkle with kosher salt and pepper to taste.
Create Your Own Italian Chicken
Ingredients:
6- Large chicken breasts (split by butcher or by you)
1 – container Goat Cheese
1 – container of per-made Olive Tapenade
1 – small jar of pesto sauce
Olive oil
Garlic salt
Directions:
Have all the breasts butterflied and coat with olive oil and garlic salt on the inside/outside.
Fill each breast with gorgonzola cheese (to bursting!)
Add pesto sauce or olive tapenade – whichever you prefer
Bake at 325 for 25 minutes or until done.
***Serve with pasta alfredo
6- Large chicken breasts (split by butcher or by you)
1 – container Goat Cheese
1 – container of per-made Olive Tapenade
1 – small jar of pesto sauce
Olive oil
Garlic salt
Directions:
Have all the breasts butterflied and coat with olive oil and garlic salt on the inside/outside.
Fill each breast with gorgonzola cheese (to bursting!)
Add pesto sauce or olive tapenade – whichever you prefer
Bake at 325 for 25 minutes or until done.
***Serve with pasta alfredo
Michele's Alfredo Sauce
INGREDIENTS
1/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups freshly grated Parmesan cheese
1/4 cup chopped fresh parsley
DIRECTIONS
Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.
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