March 1st, 2009 by alice
Tags: Chili, Sauce, Spicy, Steak
INGREDIENTS
- 1/2cupred wine vinegar
- 3tablespoons packedlight brown sugar
- 2shallots, minced
- 1tablespoon thaired chili paste
- 1garlic clove, minced
- 1 1/2teaspoonsvegetable oil
- 3/4teaspoonsalt
- 4 (4 ounce)beef tenderloin steaks(1-inch thick)
DIRECTIONS
- In a bowl, combine the vinegar, brown sugar, shallots, chili paste, garlic, 1 teaspoon oil, and ¼ teaspoon salt in a bowl.
- Add the steaks, turning to coat evenly.
- Remove the steaks, reserving the sauce; pat the steaks lightly with paper towels and sprinkle with remaining ½ teaspoon salt.
- Heat the remaining ½ teaspoon oil in a large nonstick skillet over high heat until almost smoking.
- Arrange steaks in a single layer so that they don’t touch.
- Cook until done to taste, 4 minutes on each side for med-rare; transfer steaks to a plate and cover to keep warm.
- Add the reserved sauce to the pan; bring to a boil over med-high heat and cook, stirring often, until thick and syrupy; about 3 minutes; spoon sauce over steaks.
Posted in Recipes | No Comments »
March 1st, 2009 by alice
Tags: Creatuna, Sandwiches
INGREDIENTS
- 1 (6 ounce)cantuna, drained
- 1 (10 3/4 ounce)cancream of mushroom soup
- 1/4cupmilk
- 1cupfrozen peas, cooked and drained
- 6English muffins, split and toasted
DIRECTIONS
- In a saucepan, combine the tuna, soup, milk, and peas; bring to a boil.
- Spoon mixture over bottom halves of English muffins; cover with top halves.
- Serve warm.
Posted in Recipes | No Comments »
March 1st, 2009 by alice
Tags: Loaf, Mousse, Pink, Seafood
INGREDIENTS
- 1lb medium peeled and deveinedshrimp
- 2/3lbboneless skinless salmon fillets, cut into chunks
- 2eggs
- 1/2cup firmwhite breadcrumbs
- 2tablespoonstomato paste
- 1tablespoonlemon juice
- 1teaspoonpaprika
- 1teaspoonsalt
- 1/2teaspoonwhite pepper
- 1cup chilledwhipping cream
- 1cup choppedscallions
DIRECTIONS
- Preheat oven to 350°; butter a 9×5 inch loaf pan.
- Coarse chop ½ lb of the shrimp and reserve.
- In a food processor, add the salmon and remaining ½ lb shrimp; process to finely chop.
- Add in the eggs, bread crumbs, tomato paste, lemon juice, paprika, salt, and pepper; briefly process to blend.
- With the motor running, pour the cream through the feed tube and process just until blended and thick, about 10 seconds.
- Add in scallions and chopped shrimp; pulse the machine 4 or 5 times just until evenly distributed.
- Scrape mixture into the prepared pan; set pan in a larger pan half-filled with hot water.
- Bake until the mousse is firm to the touch and an instant read thermometer inserted in the center reads 155°, 1 to 1 ½ hours.
- Let loaf stand in the pan for at least 20 minutes before slicing to serve.
Posted in Recipes | No Comments »
March 1st, 2009 by alice
Tags: Chicken, Patch, Salad, Vegetable
INGREDIENTS
- 3cups choppedcooked chicken
- 1/2cupcucumber ranch salad dressing
- 1/2cup frozen tiny greensweet peas, thawed
- 1/4cup seeded choppedcucumbers
- 2tablespoons mincedonions
- 2tablespoons mincedred bell peppers
- 2tablespoons mincedfresh parsley
- 1tablespoonfresh lemon juice
DIRECTIONS
- In a large bowl, combine all the ingredients; season to taste with salt and pepper.
- Cover and chill 2 hours before serving.
Posted in Recipes | No Comments »
March 1st, 2009 by alice
Tags: Deviled, Eggs, Provenale
INGREDIENTS
- 6hard-boiled eggs
- 2tablespoonshomemade mayonnaise
- 1/2teaspoonherbes de provence
- 1tablespoon choppedcapersor cornichons, drained
-
Garnish
- 6-12 frenchtarragon leaves(NOT dried tarragon)
- cracked black pepper
DIRECTIONS
- Peel the eggs, cut in half and remove egg yolks.
- Mash the eggs yolks in a small bowl and combine with the mayonnaise, herbes de Provence and capers.
- Divide mixture and stuff the cooked egg halves.
- Garnish with the tarragon leaves and black pepper.
- Cover eggs and refrigerate until ready to serve.
Posted in Recipes | No Comments »
