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Here you will discover new recipes, some from your kitchens and some of our favorites. I'm sure you will find something delicious.
- Ancho and Coffee Rubbed Filet Mignon with Ancho-Mushroom Sauce
By Bobby Flay (Mesa Grill, Las Vegas) as published by Bon Appetit Sept. 2005
2 tbsp ancho chili powder
2 tbsp instant espresso powder
1 tbsp ground coriander
1 1/2 tsp dried oregano
1 1/2 tsp salt
1 1/2 tsp ground black pepper
1/4 tsp cayenne pepper
Spice Rub Instructions
Mix all ingredients in small bowl. (Can be made 1 week ahead . Cover and store at room temperature)
3 dried ancho chilies
6 cups low salt chicken broth
3 tbsp olive oil
1 1/2 cups chopped red onion
4 garlic cloves, crushed
1 1/2 pounds assorted fresh wild mushrooms (such as stemmed shitake, baby bella and oyster) thickly sliced, if large
2 cups dry red wine
Mushroom Sauce Instructions
Place chilies in medium bowl. Pour enough boiling water over to cover. Let soak until chilies soften , turning occasionally, about 30 minutes. Transfer chilies to plate (reserve 1/2 cup soaking liquid . Blend until smooth. (Puree can be made 3 days ahead, chilled)
Boil broth in large saucepan over high heat until reduced to 2 cups, about 25 minutes. Set reduced broth aside.
Heat oil in heavy large skillet over medium-high heat. Add onions: sauce until beginning to soften, about 4 minutes. Add garlic and stir 1 minute. Add mushrooms. Saute until brown and tender and almost all juices have evaporated, about 9 minutes. Add wine and boil until almost all wine had evaporated. Mix in chili puree and 1 1/2 cups of reduced broth. Simmer 1 minute to blend flavors. Season sauce with cayenne, salt and pepper. (Can be made 1 day ahead. Cover, chill sauce and remaining reduced broth separately.)
4 filet mignon steaks (12 oz each) 1 1/2 to 2 inches thick
2 tbsp olive oil
6 tbsp chopped fresh cilantro, divided
Preheat oven to 375F. Sprinkle both sides of steaks generously with spice rub. Heat large ovenproof skillet over medium-high heat. Add 2 tbsp oil. Add steaks and sear until brown and crusty. 1 to 2 minutes per side. Roast until cooked to desired doneness, about 8 minutes for medium-rare. ( I do 11 minutes in my electric apartment oven)
Meanwhile, re-warm sauce. Mix in 4 tbsp cilantro. Thin sauce with remaining reduced broth by tablespoonfuls, if desired. Transfer steaks to plates. Spoon sauce over. Sprinkle with remaining 2 tbsp cilantro.
- New York Steak - Montreal Style
This recipe is simple and delicious.It is so easy it almost feels like cheating. A simple marinade and some quick grilling and you are ready to serve a great tasting steak. Serve it with grilled small red potatoes, assorted grilled peppers, a romaine lettuce and spinach salad. For drinks try a Moose head ale or a Zinger herbal iced tea. Finish your meal with a fresh peach pie.
- Chicken Kabobs
Chicken kabobs make an elegant presentation and are a wonderful summer time fare. As an hors d'oeuvre serve crab stuffed mushrooms and fresh vegetable platter. For a soup try a chilled cucumber soup. Serve an endive salad and for dessert fresh strawberries dipped in white chocolate. A dry Chablis or ginger ale would compliment this dinner.
- Chicken Kiev
Chicken Kiev is a dish of boneless chicken breast pounded and rolled around cold unsalted butter, then breaded and fried. It is also known as Chicken Supreme. As its popularity spread internationally, various seasonings have been added to the butter. Fresh peas and fried julienned potatoes are the traditional accompaniments to the dish in Ukraine.
- Beef Wellington
Beef Wellington is a classic dish that brings elegance to your table. It combines the most tender of Beef cuts, the rich taste of liver pate and fine French puff pastry. This recipe suggests using a frozen puff pastry but if you have time and inclination, making your own, can be a rewarding experience.
- Pennsylvania Dutch Pork Chops
Being their own butchers, in most instances, for several hundred years, the Dutch had every opportunity to make varied meat dishes. They never developed the "steak-chop complex" so common today, a complex which disdains to eat anything but steaks and chops. The Dutch, on the contrary, were the first in America to use the by-products of meat products with great ingenuity and skill. That is why Philadelphia Scrapple was born, and many sausages, aspics, etc. The Dutch cooked a wide variety of meat dishes and used all the techniques of appetizingly cooking the lesser cuts of meats, which every cookery expert knows to be the real test of a cook. The Dutch knew how to make meat products of the utmost savor and taste, and also how to cook it. True, a large number of the more illiterate and backward and poor subsisted monotonously on ham and a limited diet, but in all above-average households a remarkable variety of meat dishes were known and served-actually a wider variety than the household of today, with all its enlarged scope of foods available.
- ALL POULTRY
- Chicken Breasts
- Mustard Breasts
- Pepper Breasts
- Marinated Lemon Breasts
- Marinated Teriyaki Breasts
- Marinated BBQ Breasts
- Boneless Skinless Combo #1
- Boneless Skinless Combo#2
- Boneless Skinless Combo#3
- Boneless Skinless Combo#4
- Boneless Skinless Combo#5
- Boneless Marinated Lemon Herb Thigh Meat
- Boneless Marinated Lemon Herb Leg Meat
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