Various Dishes

Beef Curry

Maryland Crab Cakes

Grilled Chicken

Ham & Spinach Omelette & Cheese Grits

Chicken Broccoli Casserole

Meatball Sandwich

Broiled Salmon

Chicken Fettuccine Alfredo

Some various dishes.

Good Eats!!

Valentine's Dinner

Valentine's Day Food Friday

By Marguerite Henderson

GRILLED BEEF TENDERLOIN STEAKS WITH ROQUEFORT ROSEMARY SAUCE

Two 8 oz. beef tenderloins, cut 1 1/2 inches thick
2 T. olive oil
1 T. kosher salt
1 T. coarse ground black pepper

Place beef on work surface.  In a small bowl, combine the oil, salt, and pepper.  Rub both sides of beef tenderloins lightly with the mixture (you don’t have to use it all). (Can be done a few hours ahead.)

Heat a grill pan on high heat for 1 minute.  Add the beef tenderloins, and sear on high heat for 30 seconds, reduce the heat to medium, and cook 4-5 minutes per side, for medium-rare.  Remove from heat; place on serving platter and top with a small dollop of the Roquefort Rosemary Sauce. Serves 2.

ROQUEFORT ROSEMARY SAUCE

4 oz. Roquefort cheese (or other  crumbly blue cheese such as Gorgonzola or Stilton)
1/4 cup prepared horseradish
16 oz. sour cream
2 T. fresh rosemary leaves

 

Combine all ingredients in food processor or blender.  Puree until smooth.
 

Can be made a day ahead.  Makes about 2 cups.  Store any remaining sauce in refrigerator up to 1 week.

 

 BAKED CHEESE STUFFED TOMATO HALVES

2 large tomatoes
1 cup fresh breadcrumbs
1/2 cup grated Swiss or Emmenthaler cheese
2 T. grated Romano cheese
1 garlic clove, minced
salt and pepper to taste
1/2 cup finely chopped basil
2-3 T. olive oil

Cut the tomatoes in half horizontally.  Squeeze out the seeds and excess water.  In a bowl, combine the remaining ingredients. Stuff the tomatoes with mixture.  Place in a baking pan. (Can be done hours ahead.) Bake at 375o for 15-20 minutes until golden brown.  Serve at once.  

Serves 2.

OVEN ROASTED HERBED POTATOES

4-6 large red new potatoes, cut into 1” cubes
2-3 T. olive oil
2 T. chopped fresh rosemary
2 T. chopped fresh parsley
1 tsp. kosher salt
pinch of paprika
1 tsp. coarse black pepper

Combine all ingredients in a bowl and place in baking pan.  Roast in preheated 375o oven for 30-40 minutes until tender.  Serve at once.  

Serves 2-4.

WARM CHOCOLATE PUDDING CAKE WITH RASPBERRIES and VANILLA ICE CREAM 

(this is an upside pudding cake with frosting on bottom, then inverted so the frosting drizzles down the warm cake)

Frosting:
3 oz. bittersweet chocolate, coarsely chopped (not unsweetened)
1/2 cup seedless raspberry jam
1/2 cup heavy cream

Filling:
1/2 cup boiling water
heaping 1/3 cup unsweetened cocoa powder
1/4 cup whole milk
1/2 tsp. vanilla extract
1/3 cup seedless raspberry jam
1 stick butter, melted
1/3 cup light brown sugar
1/3 cup sugar
2 large eggs
1 cup flour
3/4 tsp. baking soda
1/4 tsp. kosher salt

1 pint fresh raspberries
vanilla ice cream

Butter a 9-inch round cake pan or use a heart shaped 2-inch deep cake pan about 8 inches in diameter.

For frosting:
Bring chocolate pieces, jam and cream to a simmer in small saucepan, stirring until smooth.  Pour into prepared cake pan.

For cake:
Whisk together boiling water and cocoa until smooth in a medium bowl.   Whisk in the milk, vanilla extract, and jam.  In a mixer bowl, beat the butter and sugars until light and fluffy.  Add eggs, one at a time, beating well. Sift the flour, baking soda and salt together.  Add to mixer bowl in batches along with the cocoa mixture.  Pour batter into cake pan with frosting on the bottom. Bake in preheated 350o oven for 30-35 minutes or until tester comes out clean.  Cool slightly for 10 minutes, run a sharp knife around edge of pan, and loosen cake by shaking back and forth lightly.  Invert onto a cake plate, allowing the frosting to run onto plate and over cake.  Serve with raspberries and vanilla ice cream.  

Serves 6-8. 

*Cake can be made hours in advance, then topped with ice cream and berries at the last minute.

Paired with a Rutherford Ranch 2009 Cabernet Sauvignon.  

I substituted peas and corn for the tomatoes.  

The steaks were prepared on a Himalayan Salt Plate pre-warmed for approximately 40 minutes.  I suggest leaving out the salt in the rub if you are cooking on the salt plate. 

For two people you can cut the steak sauce to a 1/4 receipe.  I made 1/2 and it was still quite a bit.

Cake was divine!  Used whipped cream instead of ice cream.

Good Eats!!