Summer Blackerrry Red Wine Sangria

Summer Blackberry Red Wine Sangria

Ingredients:
4 cups fresh blackberries, divided use
3/4 cup sugar
1 1/2 cups water
2 bottles red wine (CA Zinfandel, Merlot...)
1 cup brandy
1/4 cup fresh lemon juice
1 cup sliced strawberries
1 cup sliced oranges, quartered
1/2 cup sliced lemons, quartered

Directions

1. To make the blackberry syrup, place 2 cups blackberries, sugar and water in a medium saucepan. Bring to a boil and then reduce heat and simmer for 10 minutes, stirring occasionally. Remove from heat and cool slightly. Pour through a strainer pressing gently on the berries. Chill the Blackberry Syrup.

2. In a large pitcher, combine the blackberry syrup, wine, brandy, lemon juice, remaining 2 cup blackberries, the strawberries, oranges and lemons. Cover and refrigerate 4 to 24 hours. Serve over ice.  Serves 12

Italian Sausage And Tomato Soup

 Phillis Carey’s Recipes of the Week November 6, 2020

ITALIAN SAUSAGE AND TOMATO SOUP

Serves 6 to 8.

2 slices bacon, diced
1 lb. Italian sausage, casings removed and crumbled
1 cup chopped red onion
3 cloves garlic, minced
1/2 tsp. dried oregano
1/4 tsp. crushed red pepper flakes
1 bay leaf
1-28 oz. can diced tomatoes in juice
6 cups low sodium chicken broth
1/4 cup orzo
1-15 oz. cannellini or other white beans, rinsed and drained Salt and pepper to taste
1/2 cup coarsely chopped fresh basil
1/2 cup freshly grated Parmesan

1. Cook bacon in a large pot over medium heat to render the fat and to cook until almost crispy. Add the crumbled sausage and continue cooking and stirring occasionally until sausage is browned. Add the onions and cook for 5 minutes. Add the garlic, oregano and red pepper flakes and toss 30 seconds.

2. Stir in bay leaf, tomatoes and chicken broth. Bring to a boil; simmer for 10 minutes. Add the orzo and cook 5 minutes. Add the beans and simmer until heated through and orzo is tender, about 5 minutes. Season to taste with salt and pepper. Stir in the fresh basil and serve sprinkled with Parmesan.

Pork Ragu On Creamy Parmesan Polenta

INSTA-POT PORK RAGU ON CREAMY PARMESAN POLENTA
Ingredients:
2 1/2 lbs. boneless pork shoulder or boneless country-style spareribs, excess fat removed, cut into 4-inch pieces
Kosher salt and freshly ground black pepper 
1 to 2 T. vegetable oil
1 small onion diced
4 garlic cloves chopped

Serves 6.

2 T. tomato paste
1 cup full-bodied red wine
1-14.5 oz. canned diced tomatoes
1/2 tsp. smoked paprika
Bouquet garni made of: 5 sprigs fresh thyme, 2 sprigs rosemary, 2 bay leaves

Directions:
1. For the Ragu, pat the pork shoulder pieces dry and liberally season on all sides with kosher salt and freshly ground black pepper. Heat the instant pot high heat in sauté mode and drizzle in 1 T. oil to coat the bottom. Brown the pork pieces on all sides, about 8 to 10 minutes total.

2. Transfer the pork shoulder to a plate and add remaining 1 T. oil in the cooker; leaving the brown bits and removing any burned pieces. Add the onions and a pinch of salt. Sauté until soft and starting to caramelize, then add the garlic and cook for another 2 minutes. Stir in the tomato paste and cook for 30 seconds.

3. Deglaze the pot with the wine, scraping all the bits off the bottom. Stir in the tomatoes with all the juices and the smoked paprika. Then return the pork shoulder and any accumulated juices back to the pot. Nestle bouquet of thyme, rosemary and bay leaves into the juices.

4. Cover the pot and cancel Saute. Choose the meat setting and slide the valve to “seal”. InstaPot will come up to pressure and then cook for 35 minutes. Use the natural pressure release method, then remove the lid. Use a ladle to scoop off and discard the top layer of fat and remove the bouquet garni. Transfer the cooked pork shoulder to a cutting board and shred it apart with two forks, then add it back to the pot with the sauce, stirring to combine. Rewarm sauce when ready to serve over Polenta.

CREAMY PARMESAN POLENTA
4 cups chicken broth
3 cups whole milk
Salt and pepper to taste

Serves 6.
1 1/2 cups yellow cornmeal
1/2 cup freshly grated Parmesan
2 T. unsalted butter

Bring broth, milk, salt and pepper to a boil in a large pot on the stove top. Gradually whisk in cornmeal. Reduce heat and simmer, stirring often, until very thick and creamy, about 8 minutes. Whisk in cheese and butter; serve immediately.

Creamy Reuben Soup With Corned Beef, Sauerkraut And Rye Crisps

CREAMY REUBEN SOUP WITH CORNED 

BEEf, SAUERKRAUTAND RYE CRISPS

Extra-virgin olive oil
6 slices rye bread, cut into 1" cubes 1 small onion, finely diced
1 carrot, peeled and finely chopped 1 clove garlic, minced
1 tsp. caraway seeds
Freshly ground black pepper to taste 5 cups low-sodium chicken broth

Serves 6 to 8
1/2 lb. sliced corned beef, cut into 1" cubes
8 oz. sauerkraut
1/2 cup heavy whipping cream 1/4 cup freshly chopped parsley Salt to taste
1/2 lb. shredded Gruyere cheese

1. Heat 2 T. olive oil in a large pot over medium-high heat. Cook bread cubes in batches until well coated and golden brown on all sides. Remove and set aside.
2. In the same pot, heat 2 T. olive oil over medium-low. Add onions and cook until softened, about 5 minutes. Add carrots, garlic, caraway seed and 1/2 tsp. pepper to the pot and cook, stirring often until softened, about 5 minutes. Add chicken broth and bring to a boil. Lower heat and simmer on low for 20 minutes.
3. Stir in corned beef, sauerkraut, and heavy cream; bring to a boil and then simmer for 5 minutes. Stir in parsley and add salt if needed. If soup is too salty adjust by adding small amounts of water and bring back to a boil.
4. Place oven proof soup bowls on a rimmed sheet pan. Divide soup into each bowl, top with croutons and top generously with shredded cheese. Broil 4 to 5 inches from heat until cheese is melted and bubbling, 1 to 2 minutes. Serve immediately.

Champagne Risotto With Asparagus And Crispy Proscuitto

Champagne Rissotto With Asparagus 

And Crispy Proscuitto

Serves 6.
Ingredients:
12 slices prosciutto
6 cups chicken broth
12 medium asparagus spears
2 T. olive oil
1/2 cup chopped shallots
1 1/2 cups Arborio rice
1 1/2 cups sparkling wine
3 T. unsalted butter
1/2 cup freshly grated Parmesan cheese 
2 T. chopped Italian parsley
Salt and pepper to taste

Directions:
1. Preheat oven to 450 degrees. Lay prosciutto slices on a parchment-line baking sheet and bake until almost completely crisp, about 6 to 8 minutes. The slices will crisp up even more as they cool. Transfer to a rack to cool.

2. Place chicken broth in a medium saucepan and bring to a boil. Bend the asparagus to break off the tough ends and then cut diagonally into 1 inch pieces. Drop the asparagus into the boiling chicken broth and cook 2 minutes. Remove asparagus with a slotted spoon and set aside. Keep the broth at a low simmer.

3. Heat oil in a Dutch oven over medium high heat. Add the shallots and cook until tender, about 3 minutes. Add the rice; cook, stirring constantly, until rice begins to turn white, about 3 minutes. Add the sparkling wine and simmer, stirring often, until completely absorbed.

4. Add 1 cup of the broth and cook at a low simmer, stirring constantly, until most of the broth is absorbed. Continue adding the broth 1/2 cup at a time until rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total.
Stir in the asparagus and warm through, about 1 minute. Remove from heat and stir in the butter, Parmesan and parsley. Season to taste with salt and pepper and serve immediately topped with crispy prosciutto slices that have been broken into slighter smaller pieces.

Thai Yellow Pineapple Curry With Chicken, Red Pepper, Snap Peas, And Mint

THAI YELLOW PINEAPPLE CURRY WITH CHICKEN, RED PEPPER,SNAP PEAS AND MINT

2 to 3 T. red curry paste
1 tsp. turmeric
1/4 cup coconut oil
1-15 oz. can coconut milk
3/4 cup vegetable or chicken broth 
1-8 oz. can crushed pineapple, lightly drained
3 T. fish sauce
1 T. golden brown sugar 4 Thai lime leaves

Serves 4.
2 to 3 cups shredded Rotisserie Chicken
 2 T. fresh lime juice
1/2 cup slivered snap peas
1/2 cup red bell pepper, in 2-inch thin strips
1-20 oz. can pineapple chunks, drained 
3 T. thinly sliced green onions
3 T. shredded fresh mint leaves 
Cooked Jasmine rice

1. Stir curry paste and turmeric together. 
Heat coconut oil in a 4-quart saucepan over medium heat. Stir in curry-turmeric paste and cook, stirring constantly, until very fragrant, about 1 minute.

2. Stir in coconut milk, broth and then the crushed pineapple, fish sauce, sugar and lime leaves. Bring to a simmer and cook for about 3 minutes.

3. Stir in chicken, lime juice, snap peas, red pepper and pineapple chunks about
2 T. each of the green onion and shredded mint and heat through. Continue to simmer over medium heat until curry is heated through, about 3 minutes. Ladle into serving bowl and sprinkle with remaining green onion and mint. to add to the curry.

Layered Black Bean And Salsa Dip

LAYERED BLACK BEAN AND SALSA DIP 
Serves 8 to 10.
1-15 oz. can black beans, rinsed and drained
1/3 cup chopped red onion
1-8 oz. pkg. cream cheese, softened
1-12 oz. jar any peach or raspberry salsa (or really any jarred salsa) 
1 cup grated Jack or Jalapeno Jack cheese
Blue Corn Tortilla Chips or crackers for serving 

Directions:
Preheat oven to 375 degrees.

Toss black beans and red onion in the bottom of a deep 9-inch pie plate and spread evenly in dish.

With your hands press out the cream cheese to flatten into a circle (or whatever shape that is sort of round) and set over the beans. Some people just chunk it up and others roll it out between two sheets of plastic wrap.

Spoon the Salsa over the cream cheese and top with grated cheese.

Bake for 20 to 30 minutes or until cheese is melted and dip is bubbly. I serve it with blue corn tortilla chips, but any chip or cracker is good. 

Fillet of Beef~ Ten Ways

Valentine Filet Mignon -- 

10 Ways Phillis Carey’s Recipes 

                        of the Week February 8, 2018

FILET MIGNON WITH CHERRY PORT SAUCE
4 T. unsalted butter, divided use 3 large cloves garlic, sliced
2 small shallots, sliced
1 1/2 cups low sodium beef broth 1 1/2 cups ruby Port
1/3 cup dried tart cherries
6 to 8 (6 to 8 oz.) beef tenderloin steaks (1 1/4 inches thick) 1/2 tsp. minced fresh rosemary
3 T. unsalted butter mashed with 1 T. flour

Serves 6 to 8.

1. Melt 2 T. butter in a saucepan over medium high heat. Add garlic and shallots and toss 30 seconds. Add beef broth, Port and cherries. Boil liquid until reduced to 1 cup, about 10 minutes. Set sauce aside.
2. Preheat oven to 400 degrees. Melt remaining 2 T. butter in large skillet over medium high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook 4 minutes per side. Transfer steaks to a baking sheet and roast in the oven for 8 to 10 minutes for medium rare to medium doneness.
3. Add reserved sauce to steak skillet along with the rosemary. Boil 1 minute, scraping up browned bits. Mash 1 T. butter with flour and whisk into the sauce; bring to a simmer and cook 1 minute longer. Remove sauce from heat and swirl in the remaining 2 T., butter. Season with salt and pepper and serve sauce spooned over steaks.

Phillis Carey’s Valentine Filet Mignon 10 Ways 2/8/18 -- page 1

FILET MIGNON WITH CARAMELIZED MERLOT SAUCE Serves 6.

1/4 cup water
1/4 cup sugar
3 T. red wine vinegar
1/4 cup finely chopped shallots 2 T. unsalted butter
2 cups Merlot

2 cups rich veal stock or 1 cup chicken broth and 1 cup beef broth
6 (1 1⁄4 inch thick) filets
Salt and pepper
2 T. vegetable oil
3 T. unsalted butter mixed with 3 T. flour

1. In a small heavy saucepan bring water with sugar to a boil, stirring until sugar is dissolved. Boil syrup, without stirring, until golden caramel forms. Remove from heat and carefully add vinegar down side of pan—caramel will steam and harden. Cook caramel over medium heat, stirring, until dissolved, about 3 minutes. Remove from heat.
2. In a heavy saucepan cook shallots in 2 T. butter over medium heat, until golden, about 4 minutes. Stir in wine and boil until mixture is reduced to about 1 cup, about 15 minutes. Stir in stock or broths and boil until reduced to about 2 cups, about 10 minutes. Remove pan from heat and stir in caramel. Pour sauce through a strainer into a bowl and set aside. (Can be reheated later and served as is over grilled steak or lamb.)
3. Preheat oven to 425 degrees. For meat, pat filets dry and season with salt and pepper. Heat vegetable oil in a large heavy skillet over medium high heat until hot but not smoking. Brown filets on both sides, about 5 minutes total. Transfer filets to a baking pan and roast in oven for about 10 minutes or medium rare (if filets are thinner they will take less roasting time).
4. Pour all fat from skillet and add the sauce, scraping up any browned bits as the sauce comes to a simmer. Add butter flour mixture a bit at a time, whisking to combine. Simmer until thickened. Serve filets with some sauce drizzled over each and pass the remaining sauce.

Phillis Carey’s Valentine Filet Mignon 10 Ways -- page 2

INDIVIDUAL BEEF WELLINGTON WITH BACON CARAMELIZED

ONIONS AND BOURSIN CHEESE FILLING
3 thick slices bacon, diced
4 small but thick (5 to 6 oz.) beef tenderloin medallions
1 T. unsalted butter
2 large onions, cut in half and then thinly sliced lengthwise Salt and pepper to taste
1 sheet puff pastry
1-5 oz. pkg. Boursin Garlic and Herb Cheese
1 egg, beaten with 1 tsp. of water

Serves 4.

1. Cook the bacon in a large skillet over medium heat until crisp; remove to paper towels to drain. Raise heat in the skillet to medium high. Season beef with salt and pepper and add to the hot bacon fat in the pan. Sear beef, 1 to 2 minutes per side until very brown but beef is not cooked inside. Cool and then refrigerate until ready to assemble the beef wellingtons.
2. Add butter to the skillet used to brown the beef and heat over medium heat. Add the onions and season with salt and pepper. Continue to cook onions until caramelized, stirring often, about 25 minutes. Taste and season with salt and pepper. Stir in bacon and cool and then chill mixture until ready to assemble the wellingtons.
3. Unfold puff pastry and cut into 4 squares. Roll each square out on a floured surface until pastry is large enough to wrap around the steaks. Chill puff pastry until ready to assemble the wellingtons.
4. To assemble the wellingtons, lay the puff pastry squares on a work surface. Place 1/4 of the Boursin cheese in the center of each square. Top with 1/4 of the caramelized onions and finally the beef. Brush the edges of the pastry lightly with the egg wash. Fold two opposite corners of the pastry over the beef and then repeat with the other two corners to completely enclose the beef and filling. Chill at least 1 hour and up 4 hours before continuing.
5. Preheat oven to 425 degrees. Set the wellingtons seam side down on a parchment-lined baking sheet and brush with egg wash all over the top and sides. Bake for about 20 minutes or until puffed and brown and an instant thermometer inserted into the center of the beef reaches 125 degrees. Remove wellingtons immediately to serving plates or to a rack if not quite ready to serve. This keeps the bottom from becoming soggy.

Phillis Carey’s Valentine Filet Mignon 10 Ways 2/8/18 -- page 3

FILET MIGNON WITH MERLOT TRUFFLED MUSHROOM RAGOUT
Serves 4.
1/2 cup unsalted butter
2 cloves garlic, minced
1/2 tsp. dried thyme
1 1⁄2 lbs. button mushrooms, quartered 1/2 cup chicken broth
1/2 cup beef broth
1 cup Merlot
1/2 cup heavy cream
2 T. vegetable oil
4-6 oz. (1 1⁄4 inch thick) filet mignon steaks 1 tsp. white truffle oil
1. For mushroom Ragout, melt butter in large nonstick skillet over medium heat. Add garlic and thyme and sauté 30 seconds. Add mushrooms and toss to coat with butter. Sprinkle with salt and cover. Cook until mushrooms have released their juices, about 10 minutes. Add broths, wine and cream and bring to a boil. Cook, uncovered, until mushrooms are tender and sauce coats mushrooms, about 5 minutes. Season with salt and pepper.
2. Heat heavy skillet over high heat until hot. Add oil and coat well evenly. Sprinkle steaks with salt and pepper and add to skillet and cook to desired doneness, about 5 minutes per side for medium rare. Transfer steaks to plates. Spoon mushroom ragout partially over steaks and onto plates. Drizzle mushrooms on each plate with 1⁄4 tsp. truffle oil.

Phillis Carey’s Valentine Filet Mignon 10 Ways 2/8/18 -- page 4

INDIVIDUAL BEEF WELLINGTONS WITH PROSCIUTTO AND

DUXELLES FILLING AND GREEN PEPPERCORN SAUCE
Duxelles:
1-10 oz. bag sliced white mushrooms 3 T. chopped shallots
2 cloves garlic, peeled
1 tsp. fresh thyme leaves
1 T. unsalted butter
1 T. olive oil
Salt and pepper to taste
Beef:
1 pkg. frozen puff pastry, thawed
6 (6 to 8 oz.) filet mignon steaks, 1 1/4 inches thick Salt and pepper to taste
Grapeseed oil for searing
6 thin slices prosciutto
1 T. Dijon mustard
2 eggs, whisked with a bit of water
Minced chives for garnish
Sauce:
2 T. unsalted butter
1/2 cup sliced or coarsely chopped shallots
2 cloves garlic, crushed
3 sprigs fresh thyme
1 cup brandy
4 cups beef stock or broth, low sodium
2 cups heavy whipping cream
2 T. country-style Dijon mustard
3 T. green peppercorns in brine, drained and smashed

Serves 6.

1. For Duxelles, place mushrooms, shallots, garlic and thyme in food processor and pulse until finely chopped. Melt butter with oil in a large nonstick skillet over medium heat. Add the mushroom mixture an cook for 8 to 10 minutes until most of the liquid ahs evaporated. Season with salt and pepper and set aside to cool completely.

Phillis Carey’s Valentine Filet Mignon 10 Ways 2/8/18 -- page 5

Wellingtons (continued)
2. Cut each thawed puff pastry sheet into 4 equal squares. Roll out 6 of the squares into larger squares, about 8 inches across. Cut out decorations from the other 2 squares of pastry. Cover and refrigerate pastry until ready to wrap filets.
3. Season beef well with pepper and lightly with salt. Heat oil in a large sauté pan over high heat; add the filets and brown well but do not cook the center, about 2 minutes per side. Reserve the browning skillet to make the sauce and refrigerate steaks until well chilled, about 2 hours and up to 24 hours. When cold wrap each filet in a slice of prosciutto.
4. To assemble Wellington, set puff pasty squares on a work surface; spread the center of each with 1/2 tablespoon mustard. Divide Duxelles evenly among the puff pastry, mounded in the center. Set one prosciutto wrapped filet, best side down, on each mound of Duxelles.
5. Brush all four sides of the pastry lightly with egg wash and fold two opposite corners up over the filling to overlap on top. Repeat with the other two corners, tucking in edges to completely enclose the filling. Turn pastry over onto a parchment-lined baking sheet. Brush the pastry lightly with egg wash. Arrange decorations on top and brush decorations with egg. Refrigerate the completed Wellingtons for at least one hour and up to 8 hours before cooking. (Wellingtons can be wrapped after chilling and then frozen for up to 2 months.)
6. Preheat oven to 425 degrees. Bake Wellingtons for about 20 minutes or until well browned and meat reaches 110 degrees internally. Serve immediately or within 10 minutes or the pastry will become soggy. (If frozen, cook frozen Wellingtons at 400 degrees for 20 minutes, then reduce heat to 350 degrees and cook another 30 minutes or until a thermometer inserted into the center of the meat reads 110 degrees.)
7. While beef is chilling after browning, make the sauce in the same skillet used for browning. Melt the butter over medium high heat. Add the shallots, garlic and thyme and cook 1 to 2 minutes to soften. Turn heat off, add brandy and ignite with a long match. Shake the pan until flames burn out. Add the beef broth and bring to a boil, scraping up any browned bits form the bottom of the pan. Boil until reduced by half and then strain out the solids. Return to the pan and add the cream and mustard. Bring to a boil and reduced again by half. Add the green peppercorns and serve. (Sauce can be made the day before and reheated before serving.)

Phillis Carey’s Valentine Filet Mignon 10 Ways 2/8/18 -- page 6

FILET MIGNON WITH SHIITAKE MUSHROOM PORT SAUCE
6 (6 to 8 oz.) filet mignon steaks, 1 1/2 inches thick Serves 6. Salt and pepper to taste
6 T. unsalted butter, divided use
12 fresh large shiitake mushrooms, stems removed and caps thinly sliced 3 cloves garlic, minced
1 1/2 cups chicken broth
1 1/2 cups beef broth
3/4 cup Tawny Port
2 T. low-sodium soy sauce
1 tsp. aged balsamic vinegar
1. Preheat oven to 400 degrees. Season filets with salt and pepper. Melt 2 T. butter in a large skillet over medium high heat. Sear the filets for about 4 minutes per side and transfer to a baking sheet. Roast filets in oven for 8 to 10 minutes longer for medium rare to medium.
2. Add remaining butter to skillet and sauté mushrooms with garlic, stirring until liquid mushrooms give off is evaporated. Add both broths, Port and soy sauce. Simmer sauce until slightly thickened and reduced to about 1 cup, about 20 minutes. Stir in vinegar and season to taste with salt and pepper. Serve sauce spooned over filets.

Phillis Carey’s Valentine Filet Mignon 10 Ways 2/8/18 -- page 7

ROAST BEEF TENDERLOIN WITH
BLACKBERRY BALSAMIC WINE SAUCE
1 (4 lb.) whole beef tenderloin, trimmed 1 T. dried thyme
Flaky salt and coarse ground pepper
2 T. grapeseed or vegetable oil
7 T. unsalted butter, divided use (dice and chill 6 T.) 1/4 cup shallots, minced
2 1/2 cups Merlot or a red wine blend
6 T. seedless blackberry jam
3/4 cup aged balsamic vinegar 2 T. chopped Italian parsley

Serves 8.

1. Remove beef tenderloin from refrigerator. Fold end of roast under and tie roast in several place. Season beef with thyme and pepper; let stand 30 to 45 minutes. Preheat oven to 425 degrees. Season meat well with salt and heat oil in a large skillet over medium high heat. Brown beef on all sides, 8 to 10 minutes total. Transfer meat to a shallow roasting pan or baking sheet—reserve the skillet.
2. Roast tenderloin at 35 to 45 minutes or until a meat thermometer inserted in thickest portion registers 125° (medium-rare) to 135° (medium). Remove the roast from the oven when done and tent with foil; let stand 15 minutes before slicing across into 3/4-inch-thick slices.
3. Meanwhile, to make the sauce, melt 1 T. butter in the skillet used to sear the roast. Add the shallots and cook shallots until tender, about 2 minutes—do not brown. Add wine to the shallots and cook until only 1/2 cup remains. Add the jam and vinegar and continue cooking until 3/4 cup remains. Remove from heat and whisk in cold butter. Season to taste with salt and pepper and drizzle over the sliced beef.

Phillis Carey’s Valentine Filet Mignon 10 Ways 2/8/18 -- page 8

BEEF MEDALLIONS WITH COGNAC CREAM SAUCE
4 T. unsalted butter, divided use 1/2 cup chopped shallots
2 tsp. brown sugar
2 cups low-salt chicken broth
2 cups beef broth
1 cup Cognac or brandy
1/2 cup heavy whipping cream
4 (6 to 8 oz.) filet mignon (1 1/4 inches thick) 4 fluted mushrooms (see below)
Fresh chives for garnish
1. Melt 2 T. butter in a heavy saucepan over medium heat. Add shallots and cook until tender, about 4 minutes. Add brown sugar and cook 1 minute, stirring. Add chicken broth, beef broth and Cognac or brandy. Simmer until sauce is reduced to 1 cup, about 30 minutes. Add cream. (Can be made 1 day ahead; cover and chill.)
2. Season steaks with salt and pepper. Melt 2 T. butter in a large heavy skillet over medium high heat. Add steaks and cook to desired doneness, 5 to 7 minutes per side for medium rare to medium. (An alternate cooking method, especially if steaks are thick, is to sear steaks 4 minutes per side and then transfer to a 400 degree oven for 8 to 10 minutes to finish cooking.) Remove steaks to serving plates.
3. Add sauce to steak skillet and bring to a boil, scraping up browned bits from the bottom of the pan. Cook until sauce thickens slightly. Spoon over steaks, top with fluted mushroom and sprinkle with chives to serve.
BAKED FLUTED MUSHROOMS Makes 4.
4 portobellito mushrooms (extra large crimini) 2 T. olive oil
1 cloves garlic, minced
Preheat oven to 400 degrees. Trim mushrooms stems flat with cap. Flute mushroom cap and brush with a mixture of olive oil and garlic. Set on a pie plate and roast for 10 to 15 minutes or until tender. Set on top of steak and sauce to serve.

Phillis Carey’s Valentine Filet Mignon 10 Ways 2/8/18 -- page 9

Serves 4.

STEAK DIANE FLAMBÉ
2 lbs. New York Steaks (2 large- 1 1/2 inches thick)
Salt and pepper
4 T. unsalted butter, divided use 6 T. minced shallots
1/2 cup brandy

Serves 4.
1/4 cup dry white wine or vermouth 4 tsp. Dijon mustard
1/4 cup A-1 steak sauce
1 cup beef broth
1/4 cup heavy cream 2 T. minced chives

1. Trim all outside fat off the steaks. Cut steaks in half lengthwise and then pound each piece to flatten them to 1/4 inch thickness. Season liberally on both sides with salt and pepper.
2. Melt 2 T. butter in a large skillet over high heat. Add steaks in batches cook 1 minute per side. Remove to a plate.
3. Lower heat and remaining butter and shallots. Sauté shallots for 1 minute. Add brandy and ignite, shaking the pan until flames subside. Whisk in mustard and A-1 sauce and reduce to a syrup.
4. Add the broth and continue to boil until reduced to 1/2 cup. Add cream and boil to thicken. Taste and adjust seasoning. Add chives and return steaks with any accumulated juices to the skillet, turning to coat steaks a couple of minutes as sauce reduces a little more. Serve steaks with sauce.

Phillis Carey’s Valentine Filet Mignon 10 Ways 2/8/18 -- page 10

BOURBON FLAMBÉED FILET MIGNON WITH
SMOKY BACON SAUCE
1 1/2 cups dry red wine 3 cloves garlic, chopped 2 cups beef broth
1 cups chicken broth
1 1/2 T. tomato paste
1 bay leaf
1 large sprig fresh thyme
1/2 lb. thick cut smoky bacon, cut into 1/4 inch pieces 2 T. softened unsalted butter
2 T. flour
4 (6 to 8 oz.) filet mignon steaks (1 1/4 inches thick) 2 T. bourbon
2 T. chopped Italian parsley

Serves 4.

1. Boil wine and garlic in heavy medium saucepan, watching that it doesn’t scorch, until reduced to 1/4 cup, about 15 minutes. Add beef broth, chicken broth, tomato paste, bay leaves and thyme and boil until reduced by half, about 30 minutes. Set sauce aside or cover and refrigerate up to 1 day.
2. Preheat oven to 400 degrees. Cook bacon in large skillet over medium-high heat until crisp; remove to paper towels to drain. Season steaks with salt and pepper and add steaks to hot bacon fat in skillet and brown 3 minutes on each side. Spoon out any fat left in the pan and add Bourbon; tilt pan into gas flame or ignite with a long match. Shake pan until flames extinguish. Transfer steaks to a baking sheet and roast for 8 to 10 minutes for medium rare to medium.
5. Whisk reserved wine sauce into skillet drippings and bring to a boil, scraping up any browned bits from the bottom of the pan. Mash together the butter and flour and whisk into sauce in bits, boiling sauce to thicken.
4. When ready to serve, rewarm sauce and stir in bacon; adjust seasonings to taste. Spoon sauce over steaks and garnish with parsley. 

St. Patricks Day Dinner

Corned Beef With A Brown Sugar Glaze 

Serves 6 to 8.
4 lbs. corned beef brisket Seasoning packet from corned beef 1 gallon water or as needed

1/2 cup light brown sugar, packed 
1/2 cup water
1/2 cup brown mustard

1. Rinse off the brisket under running water, and then trim off excess fat. Place the meat and enough water to cover it in a stock pot; add the seasonings from the package and bring to a boil. Lower the heat so the water simmers gently.
2. Cook until very tender but not falling apart, about 3 hours. About every half hour, skim the fat from the water's surface with a large spoon and discard. Add more water as needed to keep the brisket submerged.
3. Test the cooked meat for tenderness by piercing the meat with a meat fork. It should meet only slight resistance. Remove the meat and transfer to a parchment- lined baking sheet.
4. Preheat oven to 325 degrees. In a sauce pot, combine the sugar and water and bring to a simmer over medium-high heat. When the mixture has turned syrupy, after about 5 minutes, stir in the mustard. Continue simmering another
2 to 3 minutes. Paint a thin coating of glaze over the entire brisket. Put in the oven and bake for 30 minutes, reglazing every 10 minutes. Remove the brisket when the glaze is shiny, and let it rest for 15 minutes. Use a sharp slicing knife to carve thin slices and serve.

Colcannon
Serves 6
4 lbs. russet potatoes, peeled
12 T. unsalted butter, divided use
1/2 cup or more half and half
2 lbs. green cabbage, sliced in shreds

1 cup chopped onion
Salt and pepper to taste
1/2 cup chopped green onions

1. Quarter potatoes and place in a large pot of cold water. Bring to a boil, add 1 T. salt and then simmer until potatoes are tender. Put through a ricer and stir in 3 T. butter and enough hot half and half to make creamy potatoes.
2. Meanwhile, sauté the cabbage and onion in 3 T. butter until tender. Stir into hot potatoes. Stir in green onions and season to taste with salt and pepper. Serve hot, pressing an indentation in the center and adding a large dollop of butter. 

Blackened Shrimp With Cajun Tartar Sauce

Blackened Shrimp With Cajun Tartar Sauce

Ingredients: Serves 4 to 6.

Shrimp:
1 T. coarse salt
1 T. garlic powder
1 T. onion powder
1 T. sweet paprika
1 T. dried oregano
2 tsp. dried thyme
2 tsp. black pepper
1 tsp. white pepper
1/2 tsp. cayenne
2 lbs. extra-large shrimp,cleaned with tails left on
1/4 cup unsalted butter, melted 
Lemon wedges

Tartar Sauce:

3/4 cup mayonnaise

3 T. Creole or Dijon mustard

1 T. minced shallots

1 T. minced pimiento stuffed olives

1 T. minced pickled jalapenos

1 T. fresh lemon juice or more to taste

1 T. Cajun seasoning reserved from shrimp rub 

1 tsp. hot sauce or to taste

Directions:

1. Combine rub in a small bowl to make the rub. Remove 1 T. of the rub to a small bowl and whisk in remaining Tartar Sauce ingredients, adding more lemon juice and/or hot sauce to taste. (Tartar Sauce keeps refrigerated up to 1 week.)

2. Melt butter in a large nonstick skillet until very hot but not browned. Toss the shrimp well with the rub. Add to hot skillet in a single layer and cook for 3 minutes per side or until cooked through. Serve shrimp topped with a dollop of tartar sauce (passing the remaining sauce) and a lemon to squeeze over all. 

Hazelnut Chicken Breasts With Berry Cassis Sauce

Hazelnut Chicken Breasts 

With Berry Cassis Sauce

Serves 4

Ingredients
Chicken:
4 boneless skinless chicken breast halves 
4 tsp. Dijon mustard
2 tsp. chopped fresh thyme
Salt and pepper to taste
3/4 cup flour or cornstarch
2 eggs, lighten beaten with 1 T. water
1 cup coarsely ground lightly toasted hazelnuts
Sauce:
1 cup fresh or frozen blackberries 
1 cup fresh or frozen raspberries 
1/4 cup chopped shallots
1/2 cup water
3 T. raspberry vinegar (not balsamic) 
3 T Crème de Cassis
2 T. sugar
2 T. unsalted butter
Directions:
1. Trim chicken and pound to an even 1/2 inch thickness. Spread 1 tsp. mustard over both sides of each breast and then sprinkle with thyme, salt and pepper. Set aside for 30 minutes or cover and refrigerate 1 hour.

2. Preheat oven to 425 degrees. Spray a rack with nonstick spray and set over a baking sheet. Place flour or cornstarch in a shallow bowl. Whisk eggs and water in another bow and place hazelnuts in a third. Dredge chicken in flour, shaking off excess. Dip in egg and then coat well with hazelnuts. Transfer chicken to rack/baking sheet and bake for 15 to 18 minutes or until chicken is cooked through.

3. Meanwhile, for sauce, place both berries in a medium saucepan. Add the shallots, water, vinegar, Crème de Cassis and sugar. Bring to a boil, stirring to dissolve the sugar. Lower temperature and simmer, stirring often, until mixture thickens and reduces, 10 to 15 minutes. Pour mixture through strainer, pressing on solids. Return strained liquid to saucepan and bring to a simmer. Season sauce to taste with salt and pepper. Just before serve, reheat and then remove from heat and stir in butter. Serve sauce over chicken. 

Easy Baked Chicken Cordon Blue

Easy Baked Chicken Cordon Blue

Ingredients:
4 boneless skinless chicken breasts 
Salt and pepper to taste
4 slices deli ham
1/2 cup mayonnaise

1 1/2 T. Dijon mustard
2 cups coarse fresh breadcrumbs 
3/4 cup grated Swiss cheese

Directions:
Preheat oven to 450 degrees. 

Trim chicken and pound between two sheets of plastic wrap to an even 1/2-inch thickness. Arrange chicken on a parchment-lined baking sheet. Season chicken with salt and pepper. Lay a slice of ham over each breast, tucking and folding to just cover the surface.

In a small bowl stir together the mayonnaise and mustard. Divide the mixture evenly among the chicken breasts and spread to cover the entire surface of each. Toss together the breadcrumbs and Swiss cheese. Mound on top of each breast, covering completely and patting down lightly. 

Bake for 12 to 15 minutes or until chicken is cooked through and breadcrumb topping is nicely browned.

Garlic And Basil Rubbed Grilled Chicken Breasts With Caprese Salsa

GARLIC AND BASIL RUBBED GRILLED 

CHICKEN BREASTS WITH CAPRESE SALSA

Ingredients:

Serves 6 

Chicken:
6 boneless skinless chicken breasts 
1 cup fresh basil leaves
6 garlic cloves
1/4 cup olive oil
1/2 tsp. salt
1/2 tsp. freshly ground pepper
Caprese Salsa:
3 cups mixed colors cherry and grape tomatoes, halved
1 1/2 cups (9 oz. drained) fresh mozzarella balls such as perlini
or small wedges of bocconcini
3/4 cup roughly chopped fresh basil leaves 
1/2 cup extra-virgin olive oil
1/4 cup white balsamic vinegar
1 large clove garlic, minced
Salt and pepper to taste

Directions:
1. Preheat grill. Trim chicken and pound between two sheets of plastic wrap to an even 1/2 inch thickness. Make a paste of the basil, garlic, olive oil, salt and pepper by grinding up in a food processor. Rub mixture all over the chicken.

2. To make the salsa, stir together tomatoes, mozzarella, basil, oil, vinegar, garlic, salt, and pepper in a medium bowl to combine; let stand at least 30 minutes and up to 2 hours.

3. Grill chicken for 3 to 5 minutes per side or until completely cooked through. Top grilled chicken with the Caprese Salsa. 

Chicken Breasts With Chianti Mushroom Sauce

Chicken Breasts With 
Chianti Mushroom Sauce

Serves 8.

3 cups Chianti wine
1 cup low sodium beef broth
1 T. tomato paste
8 boneless skinless chicken breasts 
Salt and pepper for seasoning
2 T. olive oil

4 T. unsalted butter, divided use 
2 shallots, sliced
3 cloves garlic, sliced
1 lb. sliced crimini mushrooms
2 tsp. chopped fresh thyme leaves 
2 T. flour

1. Place Chianti, beef broth and tomato paste in a sauce pan. Bring to a boil, stirring to dissolve tomato paste. Continue to cook down by half. Cover and set aside.

2. Trim chicken and pound to an even 1/2 inch thickness; season with salt and pepper. Heat olive oil in a large skillet over medium high heat. Add the chicken and brown 2 minutes per side. Remove chicken to a plate.

3. Melt 2 T. butter in the same skillet and then add the shallots and garlic and toss until softened, about 3 minutes. Add the mushrooms and thyme; sprinkle lightly with salt. Continue to cook, stirring often, until mushrooms cook off all the excess liquid and begin to brown, about 8 minutes. Stir in the flour. Add the reduced wine to the mushrooms and bring to a boil, stirring often.

4. Return chicken to the skillet, turning to coat in the sauce. Simmer chicken until cooked through, 6 to 8 minutes. Remove chicken to serving plates and stir the remaining 2 T. butter into the sauce. Serve sauce spooned over the chicken with a side of pasta or polenta.

Chicken Breasts With A Garlic Lemon Crust

CHICKEN BREASTS WITH A GARLIC LEMON CRUST
4 boneless skinless chicken breast halves 
Salt and pepper to taste
1 cup sour cream
2 cloves garlic, minced
1/4 cup freshly grated Parmesan cheese
1 1/2 T. fresh lemon juice
2 tsp. Dijon mustard
2 cups coarse fresh breadcrumbs made from French bread 
1 tsp. finely grated lemon zest

Serves 4.

1. Preheat oven to 450 degrees. Trim chicken and pound to an even 1⁄2 inch thickness between two sheets of plastic wrap. Arrange chicken on a parchment- lined baking sheet and season to taste with salt and pepper.

2. In a small bowl stir together the sour cream, garlic, Parmesan cheese, lemon juice and mustard. Spread sour cream mixture over the entire surface of the chicken breasts to make a nice thick layer.

3. Toss together the breadcrumbs and lemon zest. Mound breadcrumb mixture on top of chicken to completely cover, pressing lightly to mold to the breast. Bake for 12 to 15 minutes or until chicken is cooked through and breadcrumbs are well browned. 

Shrimp Stuffed Chicken Breasts With Tarragon Lemon Hollandaise Sauce

Shrimp Stuffed Chicken Breasts With
Tarragon Lemon Hollandaise Sauce

Ingredients:

Chicken breasts:
2 strips thick bacon, diced 
2 T. flour
1 T. tomato paste
1/4 cup diced celery
1/4 cup minced red bell pepper 
3 cloves garlic, minced
1 tsp. Worcestershire sauce 
1/4 tsp. dried thyme
2/3 cup beef or chicken broth
1/2 lb. raw shrimp, cleaned and diced 
Salt and Tabasco to taste
6 boneless skinless chicken breasts 
Salt and pepper to taste

Coating:

2 eggs whisked with 1 T. water,
3/4 cup plain dry breadcrumbs  

3/4 cup flour
1 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. dried thyme
3 T. melted unsalted butter

Sauce:
1 T. minced shallots
1/2 tsp. dried tarragon
2 T. white wine vinegar
3 large egg yolks
1 tsp. Dijon mustard
1 T. fresh lemon juice
3/4 cup unsalted butter, melted 
1 T. chopped fresh tarragon 
Salt and white pepper to taste

Directions:

1. To make the filling, cook bacon in a large skillet until fat is rendered but bacon is not yet crisp, about 3 minutes. Stir in flour and tomato paste and cook about 3 minutes more or until darkened. Add celery, red pepper, garlic, Worcestershire and thyme. Cook until vegetable are softened, 3 to 4 minutes. Stir in broth and shrimp; simmer until thickened, about 7 minutes. Season with salt and Tabasco. Cool filling completely.

2. Preheat oven to 350 degrees. Place the egg and water in a bowl.  Combine the breadcrumbs, flour, paprika, garlic and onion powders and thyme in another bowl.

3. Trim chicken and pound to an even 1/4 inch thickness. Divide the shrimp filling among the chicken breasts, fold in the sides and roll up. Carefully roll the chicken breasts in first the egg and then the coating mixture and arrange seam side down in a shallow baking dish. Drizzle with melted butter and bake for 30 to 35 minutes or until chicken is cooked through.

4. For the sauce, simmer shallots, dried tarragon and vinegar until most of the liquid evaporates. Whisk egg yolks, cooked shallot mixture, mustard and lemon juice in a double boiler or stainless bowl that will fit over a saucepan. Heat 3 inches water in a saucepan to boiling; reduce heat and simmer the water. Set the bowl over the simmering water and whisking constantly add the melted butter in   a slow thin stream. As the sauce thickens you may add the butter faster. Stir in the fresh tarragon; season to taste with salt and pepper. Drizzle a bit of sauce over the chicken and pass remaining sauce.

BBQ Chicken Pizza Soup

BBQ CHICKEN PIZZA SOUP

Ingredients:

2 T. olive oil
1 cup chopped red onion
1 T. minced garlic
2 cups low sodium chicken broth 
1/2 cup BBQ sauce
2 cups shredded cooked chicken 
1/4 tsp. garlic salt
Pinch cayenne
8 T. chopped cilantro, divided use
1 cup grated smoked Gouda cheese

Serves 4.

Directions:

1. Heat oil in a medium pot over medium heat. Add the onion and garlic and cook stirring, for 7 minutes or until onion is tender. Pour in chicken broth, BBQ sauce, garlic salt and cayenne; bring to a boil, stirring occasionally. Reduce heat to low and simmer for 10 minutes.

2. Stir the chicken into the soup and continue simmering until warmed through, 4 to 5 minutes. Stir in 6 tablespoons of the cilantro into the serve and then ladle soup into bowls. Serve topped with the grated cheese and the remaining cilantro. 

San Francisco Seafood Chowder With Shrimp And Scallops

San Francisco Seafood Chowder
With Clams, Shrimp, And Scallops

Serves six to eight people.

Ingredients:
2 thick slices bacon,  
1/2 cup chopped onion, diced 
1/2 cup chopped celery 
1/8 tsp. dried thyme

1-7 1/2 oz. can chopped clams
2 medium russet potatoes, peeled and cubed
1 cup milk
1 cup half and half
3 T. unsalted butter
1/2 lb. large shrimp, peeled, deveined and sliced in half through the back 
1/2 lb. sea scallops, halved or quartered depending on size
1 1/2 tsp. salt
1/2 tsp. freshly ground pepper
2 T. pale dry sherry
Chives for garnish

Directions:
1. Cook the bacon in a 5-qt. Dutch oven or saucepan until crispy. Remove bacon with a slotted spoon and drain on paper towels.

2. Add the onion and celery to the pot and sauté for about 5 minutes or until tender. Stir in the thyme. Drain the clams into a measuring cup and add enough water to make 1 1/2 cups liquid, add to the pot, stirring constantly. Add the potatoes. Bring to a boil and then simmer until potatoes are tender, 8 to 10 minutes. With a potato masher, slightly mash some of the potatoes to thicken the soup.

3. Add the reserved clams, milk and half and half. Bring to a simmer. Add the shrimp and scallops and simmer until seafood is just done, about 4 minutes. Season with salt and pepper. Stir in the sherry. Serve sprinkled with bacon and chives.

Tip: For a thicker soup, stir 3 T. flour into the onions and celery with the thyme. Cook and stir a minute before adding the clam liquid.

Tip: This chowder is great served with sourdough bread for dipping! 
Recipe from Phillis Carey

Chocolate Dream Crackle Cookie

  

Always a favorite cookie!  

Try substituting crushed candy canes for 1/2 cup of the chocolate chips. Also, try freezing the cookie balls before baking.  Thaw and then roll in powdered sugar before baking.

CHOCOLATE DREAM CRACKLE COOKIES                   

Makes 48.

1/2 cup unsalted butter

1 1/3 cups sugar

4 large eggs 

2 tsp. vanilla

4 oz. unsweetened chocolate, melted

2 cups flour

2 tsp. baking powder

1/4 tsp. salt

1 1/2 cups semisweet chocolate chips

1 cup sifted powdered sugar

1. Beat butter and sugar with mixer until fluffy.  Add eggs, one at a time, beating well after each addition; add the vanilla.  Add melted, cooled chocolate and beat until well blended.  

2. Whisk together flour, baking powder and salt and add to batter, beating to mix well.  Stir in chocolate chips.  Cover and refrigerate 1 hour or longer to firm up dough.

3. Preheat oven to 350°F.  Shape dough into 48 (1 1/4 inch) balls.  Roll balls in powered sugar to coat.  Place balls 2 inches apart on parchment-lined baking sheets and bake 9 minutes.  

Do not over bake.  Cookies will be soft, but will firm up as they cool.  Cool 2 minutes on pans, then remove to rack to cool completely.