Beef with Shiitake Mushroom Sauce
INGREDIENTS
2 (4 ounce) beef tenderloin steaks (1 inch thick)
1 1/2 tablespoons hoisin sauce
1 tablespoon dry white wine
1 teaspoon minced peeled fresh ginger
2 cloves garlic, minced and divided
1 1/2 cups water
1 (.5 ounce) package dried shiitake mushrooms (about 1/2 cup)
cooking spray
1 teaspoon dark sesame oil
2/3 cup sliced green onions
2 cups hot cooked long-grain rice
DIRECTIONS
Trim fat from steaks. Combine hoisin sauce, wine, ginger, and 1 garlic clove in a shallow dish. Add the steaks; cover and marinate in refrigerator 2 hours, turning steaks occasionally.
Combine water and mushrooms in a saucepan; bring to a boil. Remove from heat; cover and let stand 30 minutes. Remove mushrooms from pan with a slotted spoon, reserving liquid. Discard mushroom stems; cut caps into quarters, and set aside. Bring mushroom liquid to a boil; cook until reduced to 1/3 cup (about 5 minutes). Remove from heat. Remove steaks from marinade; add marinade to reduced mushroom liquid; set aside.
Prepare grill or broiler.
Place steaks on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Set aside and keep warm.
Heat the sesame oil in a nonstick skillet over medium-high heat. Add mushrooms, green onions, and 1 garlic clove; saute 2 minutes. Add marinade mixture, and cook 2 minutes.
Cut the steaks diagonally across grain into thin slices. Arrange steak on each of 2 plates, and top
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Creole Pizza
INGREDIENTS
1 can tomato sauce, (8 ounces)
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
4 drops red pepper sauce
2 cups baking mix
1/2 cup cold water
1/2 cup shredded Monterey Jack cheese
1/3 cup chopped green pepper
1/3 cup chopped onion
1 package frozen sliced okra, thawed, drained (10 ounces)
1 1/2 cups frozen peeled medium shrimp, thawed
1 tomato, seeded and chopped
1 cup shredded mozzarella cheese
DIRECTIONS
Heat oven to 425°. Combine tomato sauce with oregano, basil, salt, garlic powder, pepper, and hot pepper sauce. Mix baking mix and the cold water. Roll into 12-inch circle on cookie sheet; pinch edge, forming 1/2-inch rim.Sprinkle shredded cheese over crust; spread with pizza sauce. Top with pepper, onion, okra, shrimp and chopped tomato. Sprinkle with the shredded mozzarella cheese. Bake until crust is golden brown, 20 to 25 minutes.
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Greens With Goat Cheese Croutons
INGREDIENTS
Vinaigrette: 1 tablespoon freshly squeezed lemon juice 1 small shallot, minced 1 clove garlic, minced 2 teaspoons Dijon style mustard 1 tablespoon minced fresh parsley leaves Salt and freshly ground pepper to taste 1/4 cup walnut oil
Salad Ingredients: 2 small heads of Boston lettuce, wash well, spun dry, and shredded fine 1 small heat of radicchio, washed well, spun dry, and shredded fine
Goat Cheese Croutons: 2 (3-inch) soft goat cheese logs 1/4 cup extra-virgin olive oil 1/4 cup fine bread crumbs 1/4 cup nuts (walnuts, pecans, hazelnuts), ground
DIRECTIONS
Vinaigrette:In a small bowl, whisk together lemon juice, shallot, garlic, mustard, parsley, and salt and pepper. Add walnut oil in a stream, whisking until it is emulsified (I used my blender for this). Set aside or refrigerate until ready to use. If refrigerating, bring to room temperature before using.Salad:In a large bowl, toss the lettuce and the radicchio with the vinaigrette. Place salad mixture on individual salad plates. Top with Goat Cheese Croutons. Goat Cheese Croutons:Preheat oven to 400 degrees. Cut the goat cheese into 1/2-inch slices. (Tip: Use dental floss to slice the cheese logs cleanly.) Pour olive oil into a small bowl or saucer; dip goat cheese slices into olive oil and coat both sides of each cheese slice. In another small bowl or saucer, combine bread crumbs and nuts; dip the goat cheese slices into the crumb mixture.
Place the cheese croutons on a lightly oiled baking sheet. (NOTE: the croutons may be refrigerated at this point for several hours). Bake for approximately 6 minutes or until the cheese softens slightly and the crust turns deep golden. Remove from oven and transfer croutons to individual salads with a spatula. Serve immediately.
INGREDIENTS
2 (4 ounce) beef tenderloin steaks (1 inch thick)
1 1/2 tablespoons hoisin sauce
1 tablespoon dry white wine
1 teaspoon minced peeled fresh ginger
2 cloves garlic, minced and divided
1 1/2 cups water
1 (.5 ounce) package dried shiitake mushrooms (about 1/2 cup)
cooking spray
1 teaspoon dark sesame oil
2/3 cup sliced green onions
2 cups hot cooked long-grain rice
DIRECTIONS
Trim fat from steaks. Combine hoisin sauce, wine, ginger, and 1 garlic clove in a shallow dish. Add the steaks; cover and marinate in refrigerator 2 hours, turning steaks occasionally.
Combine water and mushrooms in a saucepan; bring to a boil. Remove from heat; cover and let stand 30 minutes. Remove mushrooms from pan with a slotted spoon, reserving liquid. Discard mushroom stems; cut caps into quarters, and set aside. Bring mushroom liquid to a boil; cook until reduced to 1/3 cup (about 5 minutes). Remove from heat. Remove steaks from marinade; add marinade to reduced mushroom liquid; set aside.
Prepare grill or broiler.
Place steaks on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Set aside and keep warm.
Heat the sesame oil in a nonstick skillet over medium-high heat. Add mushrooms, green onions, and 1 garlic clove; saute 2 minutes. Add marinade mixture, and cook 2 minutes.
Cut the steaks diagonally across grain into thin slices. Arrange steak on each of 2 plates, and top
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Creole Pizza
INGREDIENTS
1 can tomato sauce, (8 ounces)
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
4 drops red pepper sauce
2 cups baking mix
1/2 cup cold water
1/2 cup shredded Monterey Jack cheese
1/3 cup chopped green pepper
1/3 cup chopped onion
1 package frozen sliced okra, thawed, drained (10 ounces)
1 1/2 cups frozen peeled medium shrimp, thawed
1 tomato, seeded and chopped
1 cup shredded mozzarella cheese
DIRECTIONS
Heat oven to 425°. Combine tomato sauce with oregano, basil, salt, garlic powder, pepper, and hot pepper sauce. Mix baking mix and the cold water. Roll into 12-inch circle on cookie sheet; pinch edge, forming 1/2-inch rim.Sprinkle shredded cheese over crust; spread with pizza sauce. Top with pepper, onion, okra, shrimp and chopped tomato. Sprinkle with the shredded mozzarella cheese. Bake until crust is golden brown, 20 to 25 minutes.
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Greens With Goat Cheese Croutons
INGREDIENTS
Vinaigrette: 1 tablespoon freshly squeezed lemon juice 1 small shallot, minced 1 clove garlic, minced 2 teaspoons Dijon style mustard 1 tablespoon minced fresh parsley leaves Salt and freshly ground pepper to taste 1/4 cup walnut oil
Salad Ingredients: 2 small heads of Boston lettuce, wash well, spun dry, and shredded fine 1 small heat of radicchio, washed well, spun dry, and shredded fine
Goat Cheese Croutons: 2 (3-inch) soft goat cheese logs 1/4 cup extra-virgin olive oil 1/4 cup fine bread crumbs 1/4 cup nuts (walnuts, pecans, hazelnuts), ground
DIRECTIONS
Vinaigrette:In a small bowl, whisk together lemon juice, shallot, garlic, mustard, parsley, and salt and pepper. Add walnut oil in a stream, whisking until it is emulsified (I used my blender for this). Set aside or refrigerate until ready to use. If refrigerating, bring to room temperature before using.Salad:In a large bowl, toss the lettuce and the radicchio with the vinaigrette. Place salad mixture on individual salad plates. Top with Goat Cheese Croutons. Goat Cheese Croutons:Preheat oven to 400 degrees. Cut the goat cheese into 1/2-inch slices. (Tip: Use dental floss to slice the cheese logs cleanly.) Pour olive oil into a small bowl or saucer; dip goat cheese slices into olive oil and coat both sides of each cheese slice. In another small bowl or saucer, combine bread crumbs and nuts; dip the goat cheese slices into the crumb mixture.
Place the cheese croutons on a lightly oiled baking sheet. (NOTE: the croutons may be refrigerated at this point for several hours). Bake for approximately 6 minutes or until the cheese softens slightly and the crust turns deep golden. Remove from oven and transfer croutons to individual salads with a spatula. Serve immediately.
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