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Tuesday, January 23, 2018

Beef Wellington Bundles Recipe

by Taste of Home
Prep: 30 min. Bake: 20 min. + standing 
Yield: 6 Servings

5 tablespoons olive oil, divided 
1/2 cup loosely packed basil leaves and fresh parsley sprigs 
1/4 cup grated Parmesan cheese 
1/8 teaspoon salt 
6 beef tenderloin steaks (6 ounces/170g each) 
4 tablespoons butter, divided 
1/2 pound fresh mushrooms, chopped 
6 sheets refrigerated pie pastry 
1 egg, lightly beaten 
3 tablespoons all-purpose flour 
1-1/4 cups beef broth 
1/4 cup dry red wine or additional beef broth 
1/4 cup water 
1/2 teaspoon browning sauce, optional

For pesto, in a food processor, combine 3 tablespoons oil, basil, parsley, Parmesan cheese, and salt. Cover and process until smooth; set aside. 
In a large skillet, brown steaks in 2 tablespoons butter and remaining oil for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove and keep warm. In the same skillet, saute mushrooms until liquid is absorbed. 
Cut each pastry sheet into an 8-in. square (discard scraps or save for another use). Place a steak on each square. Spread steak with about 1 tablespoon of pesto; top with mushrooms. 
Bring opposite corners of pastry over steak and pinch seams to seal tightly. Place in a greased 15-in. x 10-in. x 1-in. baking pan. brush egg over pastry. 
Bake at 450° for 18-20 minutes or until golden brown. Let stand for 10 minutes before serving. 
For gravy, melt remaining butter in the same skillet; stir in flour until smooth. Gradually stir in the remaining ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the beef bundles. Yield: 6 servings.


Red Lobster Copycat Recipe

Makes 8 Fillets

2 quarts vegetable oil (for frying)
8 (4 oz/115g) cod fish fillets
salt and pepper
1 cup all-purpose flour
2 tablespoons garlic powder
2 tablespoons paprika
2 teaspoons salt
2 teaspoons ground black pepper
1 egg, beaten
1 (12 oz/340ml) bottle beer

Heat oil in a deep fryer to 365 degrees. Rinse fish, pat dry, and season with salt and pepper.

Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in one beer until a thin batter is formed. Dip fillets into the batter. You should be able to see the fish through the batter after it has been dipped.

Drop the fish one at a time into the hot oil. Fry each fish, turning once until both sides are golden brown. Drain on paper towels, and serve warm.

Tartar Sauce:
Red Lobster Copycat Recipe

1/2 cup Kraft's mayonnaise

1/4 cup sweet pickle relish
2 tablespoons
Miracle Whip salad dressing
1 tablespoon sugar
1/2 teaspoon dry minced parsley
1/4 teaspoon onion powder

Mix all and store in the fridge. This recipe yields about 1 cup.

Notes: Served with tartar sauce and malt vinegar at Red Lobster. This batter is also great for making chicken tenders, onion rings, fried pickles, and zucchini slices.

Beer Can Chicken

You can also roast a chicken this way in the oven. Just place it as directed on an open half-filled can of beer, sitting up, in a roasting pan on the lower rack of your oven. Roast at 350°F until done (about an hour fifteen to an hour and a half for a 4 lb chicken). For an alcohol-free version of this recipe, just fill a pint mason jar halfway with chicken stock and use it instead of the beer. You can also use an open can of baked beans (remove the label) instead of the beer. The chicken juices will run into and flavor the baked beans, which you can then use as a side dish for the chicken.

1 4-pound whole chicken 
2 Tbsp olive oil or other vegetable oil 
1 opened, half-full can of beer, room temperature 
1 Tbsp kosher salt 
2 Tbsp chopped fresh thyme leaves or 1 Tbsp dried thyme 
1 Tbsp black pepper 

1 Prepare your grill for indirect heat. If you are using charcoal, put the coals on one side of the grill, leaving another side free of coals. If you are using a gas grill, fire up only half of the burners.
2 Remove neck and giblets from cavity of chicken, if the chicken came with them. Rub the chicken all over with olive oil. Mix the salt, pepper, and thyme in a little bowl, then sprinkle it all over the chicken. 
3 Make sure the beer can is open, and only half-filled with beer (drink the other half!) If you want, you can put a sprig of thyme (or another herb like rosemary or sage) in the beer can. Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity. Place the chicken on the cool side of the grill, using the legs and beer can as a tripod to support the chicken on the grill and keep it stable.
4 Cover the grill and walk away. Do not even check the chicken for at least an hour. After an hour, check the chicken and refresh the coals if needed (if you are using a charcoal grill). Keep checking the chicken every 15 minutes or so, until a meat thermometer inserted into the thickest part of the thigh reads 160°F - 165°F. The total cooking time will vary depending on the size of your chicken, and the internal temperature of the grill. A 4 lb chicken will usually take around 1 1/2 hours. If you don't have a meat thermometer, a way to tell if the chicken is done is to poke it deeply with a knife (the thigh is a good place to do this), if the juices run clear, not pink, the chicken is done.
5 Carefully transfer the chicken to a tray or pan. I say "carefully" because the beer can, and the beer inside of it, is quite hot. One way to do this is to slide a metal spatula under the bottom of the beer can. Use tongs to hold the top of the chicken. Lift the chicken, beer can still inside, and move it to a tray. Let the chicken rest for 10 minutes. Carefully lift the chicken off of the can. If it gets stuck, lay the chicken on its side, and pull out the can with tongs.
Yield: Serves 4.

Beer-Braised Chicken Thighs

October 2011
Makes: 4 servings 
Prep: 15 mins 
Cook: 40 mins

2 tablespoons flour
Salt and pepper
1/4 teaspoon ground allspice
8 bone-in chicken thighs (about 3 lbs.)
4 tablespoons butter
1 red onion, half finely chopped and half thinly sliced
1 cup pilsner-style beer
2 tablespoons chopped fresh parsley
2 carrots, cut into 2-inch matchsticks
1/2 pound green beans, cut into 2-inch pieces

In a small bowl, combine the flour, 1 tsp. salt, 1/2 tsp. pepper and the allspice. Coat the chicken with the flour mixture. In a large, heavy skillet, heat 1 tbsp. butter over medium-high heat. Add the chicken skin side down and cook until browned, about 5 minutes. Flip and cook until browned on the other side, 3 to 5 minutes; transfer to a plate. Discard all but 1 tbsp. fat from the skillet. Add the chopped onion to the skillet and cook until softened, 3 minutes. Stir in the beer, scraping up any browned bits. 
Return the chicken to the skillet, lower the heat, cover and simmer until cooked through about 20 minutes. Transfer to a platter; tent with foil. Boil the liquid in the skillet for 2 minutes to reduce slightly. Whisk in 2 tbsp. butter and the parsley. 
Meanwhile, in another large skillet, heat the remaining 1 tbsp. butter over medium heat. Add the sliced onion and cook until softened, about 3 minutes. Stir in the carrots, cover and cook for 5 minutes. Add the green beans and 3 tbsp. water, cover and cook until crisp-tender, about 5 minutes; season with salt and pepper. Divide the vegetables among 4 plates and top with the chicken and sauce. 

AN EXTRA BUCK WILL BUY YOU...enough egg noodles to sop up the sauce.
Lose the Booze...Want the same rich flavor without the alcohol? Sub chicken or beef broth for the beer.

Beer-braised Lamb Shanks with Carrots and Onions

Slowly braised lamb shanks are almost impossible to beat on a cold wintry day. Savory and richly-flavored, this dish will almost make you glad the weather is bad. And although there's some prep up front, most of the cooking process is trying to ignore the marvelous odors that permeate your home, treading softly on cat feet into each corner until your stomach is grumbling and rumbling with hunger. A little snack about halfway through the cooking might be a good idea. (Larger image.)Serves 2.

Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours, 30 minutes

1 lamb shank, closely trimmed of fat 
1 1/2 Tbsp. olive oil 
1 md. onion, cut into eighths 
2 md. carrots, peeled and cut into 1" chunks 
1 parsnip, peeled and cut into 1/4" slices 
1 clove garlic, chopped 
1 Tbsp. tomato paste 
2 tsp. fresh thyme leaves 
1 Tbsp. finely chopped fresh rosemary 
1 cup India Pale Ale 
Salt and pepper to taste
1 -2 cups beef broth

1. Heat oven to 300F. 
2. Generously season lamb shanks with salt and pepper. 
3. Heat olive oil in a small dutch oven over medium-high heat. Add lamb shanks and brown on all sides, including the end. Remove to a plate. 
4. Reduce heat to medium and add onions, carrots, and celery to pot. Cook, stirring occasionally until ingredients begin to brown. 
5. Add tomato paste, thyme, rosemary, and garlic. Add salt and pepper to taste. 
6. Cook an additional 1 1/2 minutes, stirring frequently. 
7. Add beer and deglaze the pan. Continue cooking until wine is reduced by half. 
8. Return shanks to the pot and add enough beef stock to come halfway up the sides of the shanks. 
9. Cover and place in the center of the oven, and cook for 3 hours, turning shanks over about halfway through the cooking time.

Monday, January 22, 2018

Beef and Potato Nacho Casserole Recipe

TOTAL TIME: Prep: 20 min. Bake: 1-1/4 hours + standing 
MAKES: 8 servings 

2 pounds lean ground beef (90% lean) 
3/4 cup chopped onion, divided 
1 envelope taco seasoning 
1 can (8 ounces/225ml) tomato sauce 
3/4 cup water 
1 can (4 ounces/115ml) chopped green chilies, drained 
1 can (16 ounces/450ml) kidney beans, rinsed and drained 
1 package (24 ounces/675g) frozen O'Brien potatoes, thawed 
1 can (10-3/4 ounces/300ml) condensed nacho cheese soup, undiluted 
1/2 cup milk 
1/4 cup chopped green pepper 
1 teaspoon Worcestershire sauce 
1/4 teaspoon sugar 

In a large skillet, cook beef and 1/2 cup onion over medium heat until meat is no longer pink; drain. Stir in the taco seasoning, tomato sauce, and water. Bring to boil; reduce heat and simmer for 1 minute. 
Spread into a greased 13-in. x 9-in. baking dish. Top with the green chilies, beans, and potatoes. In a large bowl, combine the soup, milk, green pepper, Worcestershire sauce, sugar and remaining onion; pour over potatoes. Sprinkle with paprika. 
Cover and bake at 350° for 1 hour. Uncover and bake for 15 minutes or until lightly browned. Let stand for 10 minutes before cutting. Yield: 8 servings. 

Originally published as Beef and Potato Nacho Casserole in Country Extra September 1990, p47 

Nutritional Facts
1 serving (1 each) equals 365 calories, 11 g fat (5 g saturated fat), 62 mg cholesterol, 1,042 mg sodium, 34 g carbohydrate, 6 g fiber, 29 g protein.

Beef Barley Stew

TOTAL TIME: Prep: 15 min. Cook: 1-1/2 hours 

1-1/2 pounds beef stew meat, cut into 1/2-inch cubes 
1 tablespoon canola oil 
1 medium onion, chopped 
3 cans (14-1/2 ounces/410ml each) beef broth 
1 cup medium pearl barley 
1 teaspoon dried thyme 
1/2 teaspoon dried marjoram 
1/4 teaspoon dried rosemary, crushed 
1/4 teaspoon pepper 
4 medium carrots, sliced 
2 tablespoons chopped fresh parsley 

In a large saucepan or Dutch oven, brown meat in oil in batches. Remove and set aside. In the same pan, saute onion until crisp-tender. Add the broth, barley, seasonings, and beef; bring to a boil. Reduce heat; cover and simmer for 1 hour. 
Add carrots; bring to a boil. Reduce heat; cover and simmer 30-40 minutes or until meat and carrots are tender. Add parsley just before serving. Yield: 8 servings.

Originally published as Beef Barley Stew in Taste of Home October/November 1995, p40 

Nutritional Facts
One 1-cup serving equals 266 calories, 8 g fat (0 saturated fat), 40 mg cholesterol, 618 mg sodium, 24 g carbohydrate, 0 fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.