Christmas Menu
- Thread starter earnie
- Start date
How about individual Beef Wellington? Always meant to make but haven't. Recipe from Fine Cooking.
http://www.finecooking.com/recipes/beef_wellington_mushroom_blue_cheese.aspx
http://www.finecooking.com/recipes/beef_wellington_mushroom_blue_cheese.aspx
This sounds really good: Rec: Crab-Stuffed Filet Mignon with Whiskey-Peppercorn Sauce
Crab-Stuffed Filet Mignon with Whiskey-Peppercorn Sauce
Incredibly elegant and flavorful, this is the perfect meal to impress that special someone. Excellent for anniversaries, Valentine's Day or any day!
Ingredients
Crab Stuffing:
2 Tbs. olive oil
1 tsp. minced onion
1 tsp. minced green onion
1 tsp. minced garlic
1 tsp. minced celery
1 tsp. minced green bell pepper
2 Tbs. shrimp stock or water
1 6 oz. can crab meat, drained
2 Tbs. bread crumbs
1 tsp. Cajun seasoning
Peppercorn Sauce:
1 1/4 C. beef broth
1 tsp. cracked black pepper
1 oz. whiskey
1 C. heavy cream
Steaks:
4 6 oz. filet mignon steaks
4 slices bacon, cooked lightly
Salt and cracked black pepper to taste
1 Tbs. olive oil
1 clove garlic, minced
1 tsp. minced shallot
1 C. crimini mushrooms, sliced
1 oz. whiskey
1 tsp. Dijon mustard
Directions
To make crab stuffing, heat 2 Tbs. olive oil in a large skillet. Sauté onion, green onion, garlic, celery, and green pepper until tender. Stir in shrimp stock, crab meat, bread crumbs, and Cajun seasoning. Remove from heat, and set aside.
To prepare peppercorn sauce, in a small saucepan over medium heat, combine beef broth and cracked black pepper. Simmer until reduced to 1 C., stirring frequently. Add 1 oz. whiskey and 1 C. cream. Continue simmering until reduced to 1 C. Remove from heat, and set aside.
To prepare steaks, slice a pocket into the side of each steak, and stuff generously with crab stuffing. Wrap bacon around side, and secure with toothpicks. Season to taste with salt and pepper; set aside. Heat olive oil in a large cast iron skillet over medium heat.
Sauté garlic and shallot for 1 minute. Stir in mushrooms, and sauté until tender. Remove mushroom mixture, and set aside.
Place steaks in skillet, and cook to desired doneness. Remove from skillet, and keep warm. Deglaze skillet with 1 oz. whiskey. Reduce heat, and stir in peppercorn sauce and Dijon mustard. Add mushroom mixture, and reduce sauce until thickened. Remove toothpicks and bacon from steaks, and arrange steaks on a plate. Top with sauce.
Note: Partially cook the filets in the pan, and finish them on the grill. This recipe works well with roasted red potatoes and a nice glass of wine.
Yield: 4 servings
http://www.recipe4living.com/recipes/crab_stuffed_filet_mignon_with_whiskey_peppercorn_sauce.htm
Crab-Stuffed Filet Mignon with Whiskey-Peppercorn Sauce
Incredibly elegant and flavorful, this is the perfect meal to impress that special someone. Excellent for anniversaries, Valentine's Day or any day!
Ingredients
Crab Stuffing:
2 Tbs. olive oil
1 tsp. minced onion
1 tsp. minced green onion
1 tsp. minced garlic
1 tsp. minced celery
1 tsp. minced green bell pepper
2 Tbs. shrimp stock or water
1 6 oz. can crab meat, drained
2 Tbs. bread crumbs
1 tsp. Cajun seasoning
Peppercorn Sauce:
1 1/4 C. beef broth
1 tsp. cracked black pepper
1 oz. whiskey
1 C. heavy cream
Steaks:
4 6 oz. filet mignon steaks
4 slices bacon, cooked lightly
Salt and cracked black pepper to taste
1 Tbs. olive oil
1 clove garlic, minced
1 tsp. minced shallot
1 C. crimini mushrooms, sliced
1 oz. whiskey
1 tsp. Dijon mustard
Directions
To make crab stuffing, heat 2 Tbs. olive oil in a large skillet. Sauté onion, green onion, garlic, celery, and green pepper until tender. Stir in shrimp stock, crab meat, bread crumbs, and Cajun seasoning. Remove from heat, and set aside.
To prepare peppercorn sauce, in a small saucepan over medium heat, combine beef broth and cracked black pepper. Simmer until reduced to 1 C., stirring frequently. Add 1 oz. whiskey and 1 C. cream. Continue simmering until reduced to 1 C. Remove from heat, and set aside.
To prepare steaks, slice a pocket into the side of each steak, and stuff generously with crab stuffing. Wrap bacon around side, and secure with toothpicks. Season to taste with salt and pepper; set aside. Heat olive oil in a large cast iron skillet over medium heat.
Sauté garlic and shallot for 1 minute. Stir in mushrooms, and sauté until tender. Remove mushroom mixture, and set aside.
Place steaks in skillet, and cook to desired doneness. Remove from skillet, and keep warm. Deglaze skillet with 1 oz. whiskey. Reduce heat, and stir in peppercorn sauce and Dijon mustard. Add mushroom mixture, and reduce sauce until thickened. Remove toothpicks and bacon from steaks, and arrange steaks on a plate. Top with sauce.
Note: Partially cook the filets in the pan, and finish them on the grill. This recipe works well with roasted red potatoes and a nice glass of wine.
Yield: 4 servings
http://www.recipe4living.com/recipes/crab_stuffed_filet_mignon_with_whiskey_peppercorn_sauce.htm
steve2-in-la
Well-known member
I'd certainly be appreciative if you'd share THAT recipe, Marilyn.
Magnolia's Spicy Shrimp, Sausage & Tasso Gravy over Creamy White Grits
I have a hard copy of the original off the Magnolia website, which no longer seems to give out recipes. This one from Food Network is the duplicate...I checked line by line to make sure they didn't cop out anywhere.
I found tasso in a specialty meat store and once ended up making it by adding the spices to basic sausage. It wasn't cured, but when you're adding that much cream to the grits, a tad less authenticity seemed allowable.
I use coarse ground white grits from Hominy Grill in Charleston.
Spicy Shrimp, Sausage & Tasso Gravy over Creamy White Grits
(Serves smileys/bigeyes.gif
Ingredients
Creamy White Grits:
12 cups chicken broth
4 1/2 cups coarse stone ground white grits
1 cup heavy cream
Salt and white pepper
Directions
To make the grits, bring the chicken broth to a boil in a heavy-bottomed stockpot or large saucepan. Slowly pour in grits, stirring constantly.
Reduce the heat to low and continue to stir so that the grits do not settle to the bottom and scorch. In about 5 minutes, the grits will plump up and become a thick mass.
Continue to cook the grits for about 20 to 25 minutes, stirring frequently. The grits should have absorbed all of the stock and become soft. (Marilyn's Note: I don't think I've ever cooked grits this long. Mine are usually done 15-20 minutes tops.)
Stir in the heavy cream and cook for another 10 minutes, stirring frequently. The grits should have a thick consistency and be creamy, like oatmeal. Season, to taste, with salt and white pepper. Keep warm over low heat until ready to serve. If the grits become to thick, add warm chicken broth or water to thin them down.
Shrimp and Sausage:
1/2 pound spicy Italian sausage
1 tablespoon olive oil
2 pounds peeled & deveined shrimp. Large shrimp = allow 6 per person; Medium shrimp = 8 to 10 shrimp per person.
1 1/2 cups chicken broth
Tasso Gravy (see below)
Directions:
Preheat the oven to 400 degrees F.
Place the Italian sausage on a baking sheet with raised sides. Place on the top rack of the oven and bake for 10 to 15 minutes or until the sausage is firm and the juices run clear. Cool and cut into small bite size pieces.
Heat the olive oil in a heavy bottomed frying pan over medium heat. Add the sausage and saute for 2 minutes to brown slightly. Add the shrimp and saute until they begin to turn pink, no longer than 1 minute.
Add 1 cup of chicken broth to deglaze the pan. Add the Tasso Gravy and 1 tablespoon of the parsley. Bring up to a boil and simmer for 1 minute. The last 1/2 cup of the chicken stock is to be used to thin the gravy, if needed.
Tasso gravy
4 tablespoons butter
1/2 cup sliced tasso, cut into 1-inch strips
1/2 cup flour
4 cups chicken broth
2 tablespoons finely chopped parsley
Salt and white pepper
Directions:
Melt the butter in a heavy bottomed saucepan over low heat. Add the tasso. Saute for 1 minute, browning slightly. Make a roux by adding the flour and stirring until well combined.
Continue to cook over low heat for 5 minutes. Stirring frequently until the roux develops a nutty aroma. Turn the heat up to medium and gradually add 2 cups of the chicken broth, stirring vigorously. Keep stirring constantly until the broth begins to thicken and is smooth.
Gradually add the remaining 2 cups of broth, stirring constantly until the broth thickens into gravy.
Reduce the heat and simmer over low heat for 15 minutes to cook out the starchy flavor. Add one TBL of the parsley. Simmer for another 5 minutes. Season, to taste, with salt and white pepper.
Finished Presentation
Divide the hot grits between 8 warm bowls. Spoon the shrimp & sausage tasso gravy mixture over the grits. Sprinkle with the remaining tablespoon of parsley and serve immediately.
http://www.foodnetwork.com/recipes/magnolias-spicy-shrimp-sausage-and-tasso-gravy-over-creamy-white-grits-recipe/index.html
I have a hard copy of the original off the Magnolia website, which no longer seems to give out recipes. This one from Food Network is the duplicate...I checked line by line to make sure they didn't cop out anywhere.
I found tasso in a specialty meat store and once ended up making it by adding the spices to basic sausage. It wasn't cured, but when you're adding that much cream to the grits, a tad less authenticity seemed allowable.
I use coarse ground white grits from Hominy Grill in Charleston.
Spicy Shrimp, Sausage & Tasso Gravy over Creamy White Grits
(Serves smileys/bigeyes.gif
Ingredients
Creamy White Grits:
12 cups chicken broth
4 1/2 cups coarse stone ground white grits
1 cup heavy cream
Salt and white pepper
Directions
To make the grits, bring the chicken broth to a boil in a heavy-bottomed stockpot or large saucepan. Slowly pour in grits, stirring constantly.
Reduce the heat to low and continue to stir so that the grits do not settle to the bottom and scorch. In about 5 minutes, the grits will plump up and become a thick mass.
Continue to cook the grits for about 20 to 25 minutes, stirring frequently. The grits should have absorbed all of the stock and become soft. (Marilyn's Note: I don't think I've ever cooked grits this long. Mine are usually done 15-20 minutes tops.)
Stir in the heavy cream and cook for another 10 minutes, stirring frequently. The grits should have a thick consistency and be creamy, like oatmeal. Season, to taste, with salt and white pepper. Keep warm over low heat until ready to serve. If the grits become to thick, add warm chicken broth or water to thin them down.
Shrimp and Sausage:
1/2 pound spicy Italian sausage
1 tablespoon olive oil
2 pounds peeled & deveined shrimp. Large shrimp = allow 6 per person; Medium shrimp = 8 to 10 shrimp per person.
1 1/2 cups chicken broth
Tasso Gravy (see below)
Directions:
Preheat the oven to 400 degrees F.
Place the Italian sausage on a baking sheet with raised sides. Place on the top rack of the oven and bake for 10 to 15 minutes or until the sausage is firm and the juices run clear. Cool and cut into small bite size pieces.
Heat the olive oil in a heavy bottomed frying pan over medium heat. Add the sausage and saute for 2 minutes to brown slightly. Add the shrimp and saute until they begin to turn pink, no longer than 1 minute.
Add 1 cup of chicken broth to deglaze the pan. Add the Tasso Gravy and 1 tablespoon of the parsley. Bring up to a boil and simmer for 1 minute. The last 1/2 cup of the chicken stock is to be used to thin the gravy, if needed.
Tasso gravy
4 tablespoons butter
1/2 cup sliced tasso, cut into 1-inch strips
1/2 cup flour
4 cups chicken broth
2 tablespoons finely chopped parsley
Salt and white pepper
Directions:
Melt the butter in a heavy bottomed saucepan over low heat. Add the tasso. Saute for 1 minute, browning slightly. Make a roux by adding the flour and stirring until well combined.
Continue to cook over low heat for 5 minutes. Stirring frequently until the roux develops a nutty aroma. Turn the heat up to medium and gradually add 2 cups of the chicken broth, stirring vigorously. Keep stirring constantly until the broth begins to thicken and is smooth.
Gradually add the remaining 2 cups of broth, stirring constantly until the broth thickens into gravy.
Reduce the heat and simmer over low heat for 15 minutes to cook out the starchy flavor. Add one TBL of the parsley. Simmer for another 5 minutes. Season, to taste, with salt and white pepper.
Finished Presentation
Divide the hot grits between 8 warm bowls. Spoon the shrimp & sausage tasso gravy mixture over the grits. Sprinkle with the remaining tablespoon of parsley and serve immediately.
http://www.foodnetwork.com/recipes/magnolias-spicy-shrimp-sausage-and-tasso-gravy-over-creamy-white-grits-recipe/index.html
steve2-in-la
Well-known member
Hmm, I may actually have the Magnolia Grill book but thanks so much.
I went to grad school in NC, and was fortunate to go to Magnolias Many, Many times.... Such fun
memories. Great food. Classmates were amazed at my so called cooking knowledge. Was able to get a tour for my team of the kitchen. Amazing restaurant. The shrimp , sausage dish was amazing! (Although I am still not a fan of grits... I tried)
memories. Great food. Classmates were amazed at my so called cooking knowledge. Was able to get a tour for my team of the kitchen. Amazing restaurant. The shrimp , sausage dish was amazing! (Although I am still not a fan of grits... I tried)
earnie
Well-known member
Thanks. I think I've got it.
Joe, thanks for pointing me to the earlier post. I have checked out both posts and am thinking the Beef Wellington for Christmas Day would be perfect. Thanks Curious1. I have never made them so something to look forward to.
Barb_b, your seafood idea led me to see if I can pull off a raw oyster bar or fried oysters for Christmas Eve. Living in landlocked Tennessee presents some problems in finding the freshest of seafood, but I have high hopes.
All are great ideas. Thanks everyone.
Joe, thanks for pointing me to the earlier post. I have checked out both posts and am thinking the Beef Wellington for Christmas Day would be perfect. Thanks Curious1. I have never made them so something to look forward to.
Barb_b, your seafood idea led me to see if I can pull off a raw oyster bar or fried oysters for Christmas Eve. Living in landlocked Tennessee presents some problems in finding the freshest of seafood, but I have high hopes.
All are great ideas. Thanks everyone.
colleenmomof2
Well-known member
I found this 1985 Chicago Tribune article with Paul Prudhomme's tasso how-to
and white beans recipes, along with Romeo Nadeau's pork pickling recipe, for turning pork butt into tasso. Colleen
PAUL PRUDHOMME`S TASSO SEASONING
Makes Five pounds tasso
Preparation time: 30 minutes
Standing time: 3 days
Smoking time: 4 to 12 hours
1 tablespoon plus 1 teaspoon salt
1 tablespoon plus 2 teaspoons sugar
4 tablespoons black pepper
2 tablespoons plus 1 teaspoon white pepper
2 tablespoons plus 1 1/4 teaspoons ground red pepper (preferably cayenne)
3 tablespoons garlic powder
2 tablespoons plus 1 teaspoon onion powder
2 tablespoons plus 1 3/4 teaspoons cumin
2 tablespoons plus 2 1/2 teaspoons paprika
1 tablespoon plus 2 1/4 teaspoons gumbo file powder (optional)
5 pounds boneless pickled pork butt, see text below
1. Mix all ingredients, except pork butt, together.
2. Dry the pork butt off with a paper towel. Roll the pork in the seasoning mix, coating the meat completely, and pat it in well. Let the seasoned meat sit in the refrigerator covered for 3 days.
3. After the 3 days, smoke it to an internal temperature of 165 degrees. I smoked two pieces in my smoker with hickory chips for about 12 hours. Another two pieces I smoked in the oven of my electric range, using liquid smoke. They came out great both ways.
4. For the liquid smoke technique, I set my oven on warm (about 135 degrees), as Romeo does in his smokehouse, to dry the surface. Then I increased the temperature to 175 degrees and sprayed the meat with full-strength liquid hickory smoke from a plastic atomizer bottle. I gave it a fresh shot of liquid smoke every half hour until it was cooked to the recommended 165 degrees (about 4 hours).
WHITE BEANS AND TASSO
Six to eight servings
Preparation time: 30 minutes
Standing time: 30 minutes
Cooking time: 3 1/4 hours
1 pound white beans (navy or great northern)
1 pound tasso, cut in 1/2-inch cubes, see recipe
2 quarts water
2 large onions, coarsely chopped
3 cloves garlic, minced
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon red pepper
1 tablespoon Worcestershire sauce
1/4 teaspoon oregano
1/4 teaspoon thyme
1 bunch green onions, chopped
1 cup chopped parsley
1. Cover beans with water and soak overnight. Or pour beans into 2 quarts of boiling water, remove from heat and let stand 1 hour.
2. Heat beans to a boil, reduce heat to low and simmer 45 minutes. Add tasso and continue simmering another hour. Add onions, garlic, salt, black pepper, red pepper and Worcestershire sauce. Continue simmering another hour. 3. Remove from heat and let cool 30 minutes, then bring to a heat again.
(This rest period often is called for in Cajun recipes to let the flavors develop.) Reduce heat to simmer, add oregano, thyme, green onion and parsley and continue cooking 30 minutes. Add water if necessary. Serve over steamed rice.
ROMEO NADEAU'S PICKLED PORK BUTT
I don`t have a professional smokehouse--I`ve only got one of those little commercial smokers. And I have only one boneless pork butt--about 5 pounds, not 50. But, thanks to Nadeau, I had a start. I reduced his pickle recipe to just over 1 quart of water, 1/2 cup of salt, 2 tablespoons sugar and 2 tablespoons of cure (saltpeter)--you also could make a pickle using Morton`s Tender Quick or Heller`s Complete Cure with Sugar, following the instructions on the package.
Mix the water, salt, sugar and saltpeter in a glass or plastic container deep enough to hold the solution and pork butt. Completely emerge the pork butt in the pickling solution and store it covered in the refrigerator for two days.
https://www.chicagotribune.com/news/ct-xpm-1985-05-16-8501310009-story.html
and white beans recipes, along with Romeo Nadeau's pork pickling recipe, for turning pork butt into tasso. Colleen
PAUL PRUDHOMME`S TASSO SEASONING
Makes Five pounds tasso
Preparation time: 30 minutes
Standing time: 3 days
Smoking time: 4 to 12 hours
1 tablespoon plus 1 teaspoon salt
1 tablespoon plus 2 teaspoons sugar
4 tablespoons black pepper
2 tablespoons plus 1 teaspoon white pepper
2 tablespoons plus 1 1/4 teaspoons ground red pepper (preferably cayenne)
3 tablespoons garlic powder
2 tablespoons plus 1 teaspoon onion powder
2 tablespoons plus 1 3/4 teaspoons cumin
2 tablespoons plus 2 1/2 teaspoons paprika
1 tablespoon plus 2 1/4 teaspoons gumbo file powder (optional)
5 pounds boneless pickled pork butt, see text below
1. Mix all ingredients, except pork butt, together.
2. Dry the pork butt off with a paper towel. Roll the pork in the seasoning mix, coating the meat completely, and pat it in well. Let the seasoned meat sit in the refrigerator covered for 3 days.
3. After the 3 days, smoke it to an internal temperature of 165 degrees. I smoked two pieces in my smoker with hickory chips for about 12 hours. Another two pieces I smoked in the oven of my electric range, using liquid smoke. They came out great both ways.
4. For the liquid smoke technique, I set my oven on warm (about 135 degrees), as Romeo does in his smokehouse, to dry the surface. Then I increased the temperature to 175 degrees and sprayed the meat with full-strength liquid hickory smoke from a plastic atomizer bottle. I gave it a fresh shot of liquid smoke every half hour until it was cooked to the recommended 165 degrees (about 4 hours).
WHITE BEANS AND TASSO
Six to eight servings
Preparation time: 30 minutes
Standing time: 30 minutes
Cooking time: 3 1/4 hours
1 pound white beans (navy or great northern)
1 pound tasso, cut in 1/2-inch cubes, see recipe
2 quarts water
2 large onions, coarsely chopped
3 cloves garlic, minced
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon red pepper
1 tablespoon Worcestershire sauce
1/4 teaspoon oregano
1/4 teaspoon thyme
1 bunch green onions, chopped
1 cup chopped parsley
1. Cover beans with water and soak overnight. Or pour beans into 2 quarts of boiling water, remove from heat and let stand 1 hour.
2. Heat beans to a boil, reduce heat to low and simmer 45 minutes. Add tasso and continue simmering another hour. Add onions, garlic, salt, black pepper, red pepper and Worcestershire sauce. Continue simmering another hour. 3. Remove from heat and let cool 30 minutes, then bring to a heat again.
(This rest period often is called for in Cajun recipes to let the flavors develop.) Reduce heat to simmer, add oregano, thyme, green onion and parsley and continue cooking 30 minutes. Add water if necessary. Serve over steamed rice.
ROMEO NADEAU'S PICKLED PORK BUTT
I don`t have a professional smokehouse--I`ve only got one of those little commercial smokers. And I have only one boneless pork butt--about 5 pounds, not 50. But, thanks to Nadeau, I had a start. I reduced his pickle recipe to just over 1 quart of water, 1/2 cup of salt, 2 tablespoons sugar and 2 tablespoons of cure (saltpeter)--you also could make a pickle using Morton`s Tender Quick or Heller`s Complete Cure with Sugar, following the instructions on the package.
Mix the water, salt, sugar and saltpeter in a glass or plastic container deep enough to hold the solution and pork butt. Completely emerge the pork butt in the pickling solution and store it covered in the refrigerator for two days.
https://www.chicagotribune.com/news/ct-xpm-1985-05-16-8501310009-story.html