PREP TIME 30 Min
COOK TIME 30 Min
READY IN 1 Hr
SERVINGS - 6
INGREDIENTS
* 2 1/2 pounds beef tenderloin
* 2 tablespoons butter, softened
* 2 tablespoons butter
* 1 onion, chopped
* 1/2 cup sliced fresh mushrooms
* 2 ounces liver pate
* 2 tablespoons butter, softened
* salt and pepper to taste
* 1 (17.5 ounce) package frozen puff pastry, thawed
* 1 egg yolk, beaten
* 1 (10.5 ounce) can beef broth
* 2 tablespoons red wine
DIRECTIONS
1. Preheat oven to 425 degrees F (220 degrees C). Place beef in a small baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices.
2. Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat, and let cool.
3. Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.
4. Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9×13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk.
5. Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce heat to 425 degrees F (220 degrees C) for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm.
6. Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef.
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Beef Wellington 
Tags: Beef
31.Aug.08 
Beef 
Comments (0)
PREP TIME 10 Min
COOK TIME 15 Min
READY IN 25 Min
SERVINGS - 1
INGREDIENTS
* 2 tablespoons butter
* 1/4 medium onion, sliced
* 4 large fresh mushrooms, sliced
* 1/4 green bell pepper, sliced into long strips
* 1 (1/2 pound) well-marbled beef steak of any type, sliced as thinly as possible
* 3 tablespoons chopped pickled hot peppers
* 1 teaspoon Hot pepper sauce
* 2 slices sharp Cheddar cheese
* salt and pepper to taste
* 1/3 French baguette, cut in half lengthwise
DIRECTIONS
1. Melt 1 tablespoon of butter in a large skillet over medium heat. Add the onion; cook and stir until tender. Push onion to the side of the pan, and add the mushrooms. Cook and stir until softened, then add the bell pepper and cook just until tender, about 3 minutes. Remove from the pan with a slotted spoon, and set aside.
2. Add the remaining butter to the skillet. No need to clean the pan, just let it heat up a little bit. Place the steak in the skillet along with the pickled peppers. Season with salt and pepper. The steak cooks really fast, just a couple of minutes. Once the steak is mostly browned, return the onion and pepper to the pan. Cook until heated through.
3. Turn off the heat, and place the slices of cheese over the top of the pile so they can melt. Scoop the whole pile into the awaiting bread, making sure to pour some of the juices onto that wonderful sandwich.
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Tasty Steak Sandwich
Tags: sandwich, steak
30.Aug.08 Beef, Sandwiches Comments (0)
PREP TIME 15 Min
COOK TIME 8 Min
READY IN 53 Min
SERVINGS - 12
INGREDIENTS
* 1 pound salmon filet without skin
* 1/4 cup soy sauce
* 1/4 cup honey
* 1 tablespoon rice vinegar
* 1 teaspoon minced fresh ginger root
* 1 clove fresh garlic, minced
* pinch of freshly ground black pepper
* 12 fresh lemon wedges
* 12 skewers
DIRECTIONS
1. Slice salmon lengthwise into 12 long strips, and thread each onto a soaked wooden skewer. Place in a shallow dish.
2. In a bowl, whisk together the soy sauce, honey, vinegar, ginger, garlic, and pepper. Pour over skewers, turning to coat. Let stand at room temperature for 30 minutes. When finished marinating, transfer marinade to a small saucepan, and simmer for several minutes.
3. Preheat an outdoor grill for medium-high heat.
4. Lightly oil grill grate. Thread 1 lemon wedge onto the end of each skewer. Cook skewers on the preheated grill for 4 minutes per side, brushing often with marinade, or until fish flakes easily with a fork.
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Grilled Salmon Skewers
Tags: salmon
29.Aug.08 Fish and Seafood Comments (0)
PREP TIME 30 Min
COOK TIME 15 Min
READY IN 45 Min
SERVINGS - 2
INGREDIENTS
* 1 (6 ounce) salmon fillet, frozen
* 1 teaspoon sea salt
* ground black pepper to taste
* 1 dash liquid smoke flavoring
* 2 tablespoons butter, divided
DIRECTIONS
1. Thaw the salmon slightly in cold water, and remove the skin. Use a very sharp knife to slice the fillet into thin slices. Place the slices in a bowl, and sprinkle with salt and pepper. Toss with enough liquid smoke to coat the fish, and refrigerate for 30 minutes.
2. Heat the butter in a large skillet over medium heat. Fry the salmon slices for a few minutes turning once. Fish should flake easily with a fork when done.
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Smokey Fried Salmon
Tags: salmon
28.Aug.08 Fish and Seafood Comments (0)
PREP TIME 20 Min
COOK TIME 20 Min
READY IN 40 Min
SERVINGS - 2
INGREDIENTS
* 2 cups uncooked basmati rice
* 2 eggs
* 4 ounces smoked haddock, or other white fish
* 1 bay leaf
* 1 cup milk, or as needed
* 1 tablespoon butter
* 1 teaspoon curry powder
* 4 green onions, chopped
* 1/4 cup frozen green peas
* salt and pepper to taste
* 1/2 cup low-fat plain yogurt
DIRECTIONS
1. Prepare rice according to package directions. Drain, and set aside to cool. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
2. Place the haddock in a small skillet with the bay leaf. Pour in enough milk just to cover the fish. Bring to a simmer over medium heat, and cook gently until fish flakes. Remove fish from the pan, flake with a fork, and set aside. Discard milk and bay leaf.
3. Melt butter in a skillet over medium-high heat. Stir in curry powder, then add the peas and onions. Fry for a couple of minutes, then add the cooked rice, eggs, and fish. Stir gently, and season with salt and pepper. Heat through, and serve with yogurt.
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Kedgeree
Tags: haddock, kedgeree
27.Aug.08 Fish and Seafood, Pasta and Rice Comments (0)
