Filet Mignon With Crab Cake Topping And Tawny Port Sauce

FILET MIGNON WITH CRAB CAKE 

TOPPING AND TAWNY PORT SAUCE

Filet:
2 T. grapeseed or vegetable oil, divided use
1/4 cup finely chopped onions
1/4 cup finely chopped celery
1/4 cup finely chopped red bell pepper 
1 T. finely chopped parsley
1 T. finely chopped green onions
1/2 lb. lump crabmeat, broken into small pieces

Crab cake topping, heat 1 tablespoon oil over
medium heat. Add the onions, celery and red bell peppers; season to taste with salt and pepper and cook until tender, about 5 minutes. Remove from heat and transfer to a bowl. Toss in parsley and the green onions and cool completely.

When cool toss crab with the vegetables. Add the mayonnaise, mustard, cayenne and panko crumbs; stir gently to combine adding more mayo if needed.

Preheat oven to 425 degrees. Season steaks well with thyme, salt and pepper and then brush with 1 tablespoon oil. Sear in a hot pan for 3 minutes per side. Transfer (save skillet to make the sauce) to a parchment-lined baking sheet pan.

Divide the crabcake mixture between the steaks. Pack the topping on top of each steak, gently molding to the steak’s shape to form a crust. Roast the steaks for 8 to 10 minutes for medium rare to medium.

Port Sauce:
3/4 cup tawny Port
3 cups beef broth
1 1/2 tsp. tomato paste

3 T. unsalted butter, divided use
1 T. flour
Directions:

Meanwhile, whisk together the Port, beef broth and tomato paste in a medium saucepan. Bring mixture to a boil and cook down by half. (This can be done the day before or earlier in the day.)

Add the reduced liquid to the hot steak skillet and bring to a boil, scraping up any browned bits from the bottom of the pan. Mash together 1 tablespoon butter with flour and add to the boiling liquid, whisking constantly. Simmer until sauce thickens, about 1 minute. 

When ready to serve, bring sauce to a simmer, remove from heat and swirl in the remaining 2 tablespoons butter.

Serves 6.
2 T. mayonnaise or as needed 
1 tsp. Dijon mustard
Pinch cayenne pepper
1/4 cup panko crumbs
6 (6 to 8 oz.) filet mignon steaks (1 inch thick)
1 1/2 tsp. dried thyme
Sea salt and pepper to taste

Heat oil in a large heavy skillet over medium-high heat until very hot. Sprinkle steaks with salt and pepper and add to skillet and brown well, 4 minutes per side

Filet Mignon With Caramelized Onion And Blue Cheese Sauce

Filet Mignon With Caramelized 

Onion And Blue Cheese Sauce

Ingredients:
1/2 cup unsalted butter, divided  
1 large onion, sliced
1 cup heavy whipping cream
3 to 4 T. Worcestershire sauce
3/4 cup crumbled blue cheese
4 (6 to 8 oz. each) filet mignon steaks 
Salt and pepper to taste
4 tsp. minced chives

Directions:
Sauce: melt 1/4 cup butter in a large skillet over medium high heat. Add onions and cook until golden brown, about 10 minutes. Add the cream and a bit of salt and pepper as well as the Worcestershire sauce. Simmer the sauce for a few minutes until it thickens.

Steaks, preheat grill or grill pan. Season steaks with salt and pepper; smear both sides of the steaks with remaining butter. Grill steaks 4 minutes per side or to desired doneness.

Reheat sauce and stir in the blue cheese. Place steaks on plates and spoon the sauce over the top; sprinkle with chives and serve.
Serves 4.

Turkey and Gravy

#1—HERB-RUBBED SPATCHCOCK 

(BUTTERFLIED FLAT) TURKEY

1 (12 to 14 lb.) turkey, neck and giblets removed and reserved for stock.  Serves 8 to 10
Ingredients:
6 cloves garlic, minced
1/4 cup minced green onions 
1/3 cup minced Italian parsley 
3 T. minced fresh oregano

3 T. minced fresh rosemary 
3 T. Dijon mustard
3 T. fresh lemon juice
3 T. olive oil
3 T. melted butter
Salt and pepper to taste

Directions:

1. Rinse turkey inside and out and pat dry with paper towels. Place the bird, breast side down, on a cutting board. Using poultry shears and/or a large knife or cleaver, cut along one side of the backbone until the bird is split open. Cut down the other side of the backbone to free it—reserve backbone for stock.

2. Turn turkey over, breast side up, opening it as flat as possible and cover with a sheet of plastic wrap. Using a rolling pin or your hands, press it firmly to break the breastbone and flatten the bird. You may want to wash and pat dry the turkey again.

3. For the herb rub, mix together the garlic, green onions, parsley, oregano, rosemary, mustard, lemon juice and olive oil. Use your fingers to push some of the herb mixture under the skin of the breast and legs. Rub the remaining herb mixture over the surface of the turkey. Place on a baking sheet, cover loosely with plastic wrap and refrigerate for 6 to 24 hours. Remove turkey 1 1/2 to 2 hours before cooking allowing it to come closer to room temperature.

4. Preheat oven to 425 degrees. Place turkey, skin side up, on a rack set in a roasting pan and tuck the legs in tightly close to the body. Brush with melted butter and season with salt and pepper. Roast Turkey for 30 minutes and then lower oven temperature to 350 degrees. Continue roasting until skin is crisp and deep brown and an instant thermometer inserted into the thickest part of the thigh, away from the bone registers 165 to 170 degrees, 1 1/4 to 2 1/4 hours. Transfer turkey to a warmed serving platter and tent with foil; let rest for 30 to 45 minutes. Pour any juices out of the roasting pan and into a fat separator. Let stand a few minutes and pour off juices to use as part of the liquid in the gravy. Carve and serve with gravy.

Phillis Carey’s Recipes of the Week—The Turkey Collection 11/16/16 -- page 1

TURKEY STOCK
2 T. vegetable oil
Neck, heart and gizzard reserved from turkey Backbone cut out of the turkey, cut in half
2 large onions, quartered with skins
4 carrots, peeled and cut in 1 inch pieces
4 stalks celery, cut in 1 inch pieces
6 cloves garlic, peeled
4 sprigs fresh thyme
2 small bay leaves
6 black peppercorns
7 cups turkey or chicken broth

Directions:
Heat oil in large pot over medium high heat. Add turkey parts and sauté until brown, about 10 minutes. Add onions, carrots, celery, garlic, thyme, and bay leaves and broth; bring to a boil. Skim the fat and foam from the top; reduce heat and partially cover pot and simmer until liquid is reduced to 6 cups, about 2 hours. Cool 1 hour, strain and remove all fat. Cover and refrigerate up to 2 days.

CARAMELIZED ONION HERB GRAVY

3/4 cup unsalted butter
3 cups chopped yellow onion
1/2 cup flour
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
Turkey Drippings and stock to make 4 cups, 
heated 
2 T. brandy
2 T. white wine, optional
2 T. heavy cream, optional

Makes about 5 cups.

Directions:
1. In a large sauté pan, cook the butter and onions over medium-low heat for 15 to 20 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked.

2. Sprinkle the flour into the pan, stirring to coat the onions; add the salt and pepper. Cook for 2 to 3 minutes. Add the hot stock mixture and Brandy; cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season to taste with more salt and some pepper. (It’s ok to make the gravy ahead if you have your stock ready, adding turkey drippings to thin gravy as you reheat it.)
Makes 6 cups.

Phillis Carey’s Recipes of the Week—The Turkey Collection 11/16/16 -- 

#2—BACON AND FRESH HERB ROASTED 

TURKEY WITH SWEET ONION GRAVY

Ingredients:
1/2 lb. bacon (not too lean), 
chopped 1/4 cup chopped Italian parsley
1 1/2 T. fresh thyme leaves,
plus 1 thyme sprig
Salt and freshly ground pepper 
One 16- to 18-pound turkey
6 celery ribs, coarsely chopped

Serves 8 to 10.
4 carrots, peeled and chopped
2 large onions, chopped
1 large sweet onion, thinly sliced
1 large garlic clove, smashed 
Unsalted butter, if needed
1/3 cup all-purpose flour
5 cups Turkey Stock or Chicken broth

Directions:

1. Preheat the oven to 350 degrees. In a food processor, combine the bacon, parsley, thyme leaves, 1/4 teaspoon of salt and 1/2 teaspoon of pepper; process to a paste.

2. Using your fingers, gently separate the turkey skin from the breast and legs. Season the turkey cavities with salt and pepper. Carefully spread the bacon paste under the loosened skin and press gently on the outside of the skin to evenly distribute. Season the outside of the turkey with salt and pepper and tie the legs together tightly with kitchen string. (Can be refrigerated at this point overnight. Bring to room temperature before roasting.)

3. Scatter the celery, carrots and white onions in a large roasting pan and set the turkey on top. Tightly cover the bird with 2 sheets of oiled foil and roast on the lowest rack of the oven for 2 1/2 hours. Remove the foil and continue to roast for 1 hour, or until the turkey is browned and an instant-read thermometer inserted in the inner thigh registers 170°. Transfer the turkey to a carving board, cover loosely with foil and let rest for 45 to 60 minutes before carving.

4. Meanwhile, strain the pan juices into a bowl; skim off the fat, reserving 1/3 cup (if not enough add butter to make up the difference). Place the roasting pan directly on the stove and add 2 cups of the Turkey stock or chicken broth and bring to a boil scraping up any browned bits from the bottom of the pan. Add broth to the Turkey Stock—you should have a total of 4 cups liquid plus the pan juices from the turkey.

5. Pour reserved fat into a large, deep skillet. Add the sweet onion and thyme sprig and cook over moderately high heat until the onion is browned, about 8 minutes. Add the garlic, then stir in the flour. Gradually add the Turkey stock, whisking constantly, until smooth. Whisk in the reserved pan juices and simmer the gravy over low heat, whisking often, until no floury taste remains, about 15 minutes.

Green Beans With Mustard And Thyme

Green Beans With Mustard And Thyme

Ingredients:
Serves 6.
1 1/2 lbs. slender green beans (haricot vert), trimmed 
2 T. unsalted butter
2 cloves garlic, minced
2 tsp. chopped fresh thyme
2 tsp. Dijon mustard 
3 T. toasted pine nuts

Directions:
1. Plunge green beans into a large pot of boiling salted water and cook until just tender but still very green in color, 3 to 4 minutes. Remove and rinse in cold water to stop the cooking. Set aside or refrigerate for up to 24 hours.

2. Heat olive oil or melt the butter in a large skillet or wok over medium high heat. Add the garlic and toss 30 seconds. Whisk in the thyme and mustard; then add the beans. Heat until beans are heated through, about 8 minutes, tossing several times. Season to taste with salt and pepper and served sprinkled with pine nuts. 

Chicken And Rice Soup With Spinach, Lemon, and Dill

CHICKEN AND RICE SOUP WITH 

SPINACH, LEMON AND DILL

Ingredients:
Serves 6 to 8.
1 1/2 T. olive oil
2 cups finely chopped onion
1 cup finely chopped or diced carrot
1 cup finely chopped or diced celery
Salt to taste
1 large bay leaf
12 cups low sodium chicken broth
3 1/2 to 4 cups shredded, cooked chicken
3 cups cooked-until-barely-tender white rice
10 oz. baby spinach
1/4 cup chopped fresh dill
1 to 4 T. fresh lemon juice to taste

Directions: Freshly ground black pepper
1/2 cup thinly sliced green onions for serving (optional)

1. Heat the oil over medium-high heat in a large (at least 8-quart), heavy-duty pot or Dutch oven. Add the onion, carrot, celery, and 1/2 T. salt. Cook, stirring occasionally, until the vegetables are softened and lightly browned in places, 4 to 6 minutes. Add the bay leaf and cook, stirring, about 30 seconds.

2. Add the broth and bring to a boil. Reduce to a simmer and cook, stirring, until the vegetables are completely tender, 20 to 30 minutes.

3. Stir in the shredded chicken, the cooked rice, and spinach. Simmer, stirring occasionally, until all are tender and the flavors meld, 5 to 10 minutes.

4. Stir in the dill and 1 T. of the lemon juice. Taste, and add more lemon juice, 1 T. at a time, if needed, up to 4 T. Season with salt and pepper to taste and garnish each bowl with 1 tablespoon green onion.