I mentioned these the other day and promised a post. So, voila! Backstory – a couple weeks ago was hubby’s birthday and he specifically requested this dish. For breakfast. Kidding. For dinner of course. That’s what I get for asking! I had neither eaten nor cooked this before so I knew I needed to do my homework to get it right.
Luckily, Chef Gordon Ramsey produced this snappy little 2 minute video on Beef Wellington that I found online! After a couple views, it didn’t seem all that hard. And honestly it wasn’t, but it does take longer to pull it off than it does watching Gordon Ramsey pull it off. And you have to provide your own peppy background music. I did some additional research (more youtube, thank you youtube you are wonderful for this sort of thing) and opted to go a more traditional duxelle (that’s the mushroom paste) route, reducing it down with white wine first and then cream. And is that stuff ever good! How had I never even heard of it before?! You could slather it on stale crackers and be in heaven.
continue reading ‘Individual Beef Wellingtons’
A very wise and very dear friend of mine told me that when caught in an unhappy situation, you have 3 options; change the situation, change your attitude about the situation, or change neither, recognizing this third option as a conscious choice to remain unhappy. In the spirit of a new year and all that, I am working on my attitude – staying positive – hoping hard that our efforts to change our situation do, in fact, change the situation.
Another tidbit about me – I’m an incredibly open and honest person. So for these past months while I’ve been in a bit of a funk of sorts, I haven’t blogged because I didn’t know how I could do so in a positive voice, whilst feeling the opposite. It seemed it would sound fake.
continue reading ‘Ropa Vieja’
Posted in Beef, Latin
Tagged Latin Beef
David was in London on business most of last week, so upon his homecoming I wanted to make a really fun, somewhat over-the-top welcome back dinner. Especially since every time I asked him how the food was over there, he’d say, rather less than enthusiastically, ‘eh.’ I guess beans on toast wasn’t cutting it. Can’t say I blame him. I went Mexican with the dinner theme, since we’ve been so much enjoying those flavors this summer, and did a tequila-citrus marinated flank steak over creamy black bean enchiladas. The combo is so spot-on.
continue reading ‘Margarita Flank Steak with Black Bean Enchiladas’
I just love fresh summer corn. I try to sneak it into food whenever I can, and when I can’t we’ll eat it right off the cob bbq-style. It’s sweet, tender, fun to eat, and oh so easy on the budget! The addition of fresh shucked corn to this polenta really summers it up, and drizzled with the cilantro pesto puts a fun southwest-y spin on a typically iconic Italian dish. These flavors just beg for red meat, and here I’ve used filet mignon but simply grilled flank, skirt or sirloin steak would do just as well.
continue reading ‘Filet Mignon with Fresh Corn Polenta and Cilantro Pesto’
Rick Bayless does not disappoint. The roasted tomato salsa I made last week was fantastic, as was this Mexican ancho-rubbed grilled flank steak, served with a smoky chipotle-tomatillo salsa. The earthy flavor of the ancho rub paired with the smoky-sweet-hot chipotle salsa is absolute perfection. And it’s so much fun to be grilling outside! I’m telling you, take a break from from the usual, seek out a few not-so-hard-find ingredients and you’ll soon realize you don’t have to go very far to feel like you’re on vacation.
continue reading ‘Ancho Chili Flank Steak with Chipotle-Tomatillo Salsa’
I have to give the spirit award for cheerleading our family’s Italian heritage to my cousin. She admiringly studied in Italy, can speak Italian, and was actively involved in the Italian-American club while in college. I lagged behind in this regard growing up, but in recent years I’ve come to embrace my heritage with pride, and it shows in my cooking. I taught myself how to make homemade gnocchi and fresh pasta. I had my cousin clarify that ‘capicola’ and ‘gabagoul’ are in fact the same thing. I watched every episode of ‘Molto Mario’ that my DVR could tape, and proceeded to re-create, as best I could, many of the iconic Italian and Italian-American dishes that would make Tony Soprano proud, like this one, Italian Braciole. (Pronounced ‘bra-zhul’).
continue reading ‘Italian Braciole’
Photo featured on Tastespotting and Tasteologie, 2/16/11
I’ll get straight to the point – you simply must try this dish. As if slow-braised meltingly tender beef short ribs in a silky port-red wine sauce aren’t enough, the feta salsa verde topping truly takes the dish to a whole new level. My husband and I enjoyed this on Valentine’s night this year with good red wine and big, no, huge smiles on our faces.
continue reading ‘Braised Short Ribs with Feta Salsa Verde’
Photo featured on Tasteologie, 2/12/11 & Photograzing 2/18/11
Here’s a deliciously simple stir-fry that’s sure to satisfy your next craving for takeout and wake up those taste buds. Finely ground peanuts, shallots and serrano chiles come together with thinly sliced lean flank steak marinated in soy and fish sauce. Over fluffy rice with your favorite steamed Asian vegetable, dinner is served.
continue reading ‘Spicy Beef with Peanuts and Chiles’
Here’s another real ‘dress to impress’ romantic dinner that’s easier to pull together than it looks. Beautiful center-cut filet mignon’s are doused with a balsamic vinegar reduction sauce and topped with tangy crumbled goat cheese which melts slightly from the heat of the meat. It’s utter bliss on a plate, terrific for entertaining or treating yourself to a restaurant-quality meal at home for a fraction of the price.
continue reading ‘Balsamic Filet Mignon …’
Similar to classics Beef Bourguignon or Daube a la Provencal, this luscious, hearty beef stew simmers low and slow yielding meat so tender you can cut it with a fork. Braised in red wine with onions, carrots, porcini mushrooms and topped off with a bit of cheese, it’s a wonderful wintertime dish.
continue reading ‘Provencal Beef Stew’
Posted in Beef, French
Tagged French, Stews