TasteForCooking » Meat

Prosciutto-Wrapped Filet Mignon Recipe

Sue Lobo — Wed, 13 Apr 2011 21:26:28 +0000

Holland America Cruise Line’s Culinary Arts Center program, presented by Food & Wine Magazine, is a groundbreaking program that integrates guests’ love for fine food and wine with a unique and entertaining experience. Immerse yourself in the unique traditions and tastes of the ports of call you will visit. Sample fine wines from around the world or learn to make a new gourmet dish in a hands-on cooking class taught by our own Master Chefs or Culinary Guests.

(from A Taste of Excellence Cookbook, Rudi Sodamin)
Serves 4

Ingredients
2 to 3 tablespoons coarsely chopped fresh basil or rosemary leaves 2 medium cloves garlic, crushed 1/3 cup plus 1 tablespoon pure olive oil, divided	4 (6-ounce) filet mignon steaks (each about 1½ to 2 inches thick) ½ teaspoon freshly ground black pepper ¼ teaspoon salt 4 very thin slices prosciutto

Proscuitto wraps more easily around a filet than bacon slices, and it helps to protect the meat and add flavour in just the same way. If you like, substitute purchased or herb-infused oil for the olive oil, herbs and garlic. Serve with your favourite mashed potatoes and baby vegetables.

Preparation

Heat the oven to 500°F. In a food processor, combine the basil and garlic. With the motor running, stream in 1/3 cup of olive oil.

Place the steaks on a plate. Reserve 1 tablespoon of the herb and oil mixture in a small bowl and pour the remainder over the steaks and coat all surfaces. Set aside for 15 minutes.

Pat the steaks dry (it’s fine if some bits of garlic and herbs remain on them). Sprinkle the steaks with salt and pepper. Wrap each filet with a piece of prosciutto just around the sides or enveloping it completely.

In a large ovenproof skillet (such as cast iron), heat the remaining 1 tablespoon olive oil over medium-high heat. Add the steaks and cook on one side until browned, about 3 minutes. Flip the steaks and place the skillet in the oven. Cook for 3 to 4 minutes for medium rare, or to the doneness desired.

Transfer steaks to a plate and tent with foil; let rest for 5 minutes. To serve, top each steak with some of the reserved herb and oil mixture.

Prosciutto-Wrapped Filet Mignon Recipe is a post from: TasteForCooking

Holland America Rack of Veal Recipe

Sue Lobo — Tue, 15 Feb 2011 22:34:08 +0000

Holland America Line’s Culinary Arts Center program, presented by Food & Wine
Magazine, is a groundbreaking program that integrates guests’ love for fine food
and wine with a unique and entertaining experience. Immerse yourself in the
unique traditions and tastes of the ports of call you will visit. Sample fine wines
from around the world or learn to make a new gourmet dish in a hands-on cooking
class taught by our own Master Chefs or Culinary Guests.

Rack of Veal with Roasted Vegetables and Thyme Glaze

(from A Taste of Excellence, Rudi Sodamin)
Yield: 4 Servings

When you want to serve something special – really special – at home. It’s got to
be rack of veal. It’s such a fancy cut, you should order it in advance from a butcher.

Ingredients
1 (7-bone) rack of veal (about 5 pounds), frenched 2 tablespoons freshly ground black pepper, plus extra to taste 2 tablespoons freshly ground black pepper, plus extra to taste 2 tablespoons fresh thyme leaves, plus 1 cup chopped fresh thyme ¼ cup chopped fresh parsley 2 tablespoons finely minced garlic	¼ cup olive oil 2 cups white wine 2 tablespoons unsalted butter 3 large shallots (about ⅔ cup), chopped 2 tablespoons sherry vinegar 4 cups veal stock reduced by half with ½ tablespoon tomato paste 1 bay leaf Roasted vegetables, optional

For the Veal

Preheat oven to 500°F. Pat veal dry thoroughly with paper towers (veal is a very
moist meat and you want it to brown rather than steam). In a small bowl, combine
salt, pepper, 2 tablespoons thyme leaves, Parsley, garlic, and olive oil. Rub veal
thoroughly with this mixture, pressing herbs to adhere, and place it in a roasting
pan. Transfer to oven and roast for about 20 minutes, or until well browned.

Reduce oven temperature to 300°F. Roast veal for 20 to 40 minutes more.
Inserting an instant-read thermometer in the thickest part of the meat to
determine the doneness you prefer (126°F for medium rare. 134°F for medium,
or 150°F for medium-well). Remove pan from oven. Transfer veal to a warm
platter, and allow to rest for 10 minutes, tented with foil.

For the Sauce

Tilt roasting pan and spoon off and discard any fat, leaving drippings behind.
Place pan over medium heat and add wine, stirring to dissolve any solids stuck
in the bottom of the pan. Scrape contents of pan into a large glass measuring
cup or a medium saucepan; reserve.

Heat butter in skillet over medium heat. Add shallots and cook, stirring, until
starting to turn brown, add 1 cup chopped thyme and cook, stirring, for 30
seconds. Add reserved pan drippings and vinegar, reduce liquid by half. Add
veal stock reduction and bay leaf. Simmer until sauce thickens and coats the
back of a spoon. Pour any collected juices from veal roast into sauce in skillet;
heat through, about 1 minute. Season with salt and pepper and strain into a
saucepan; keep warm.

To Serve

Cut veal into chops and divide among warmed plates. Spoon sauce over and
around chops and serve immediately with roasted vegetables, if desired.

Holland America Rack of Veal Recipe is a post from: TasteForCooking

Turkey Chili Recipe – perfect for cold weather !

TinaB — Wed, 08 Dec 2010 16:34:52 +0000

It’s cold here so that means it is time for Turkey Chili ! Here is my favorite recipe – it is very similar to the one in the Belly Off Diet book so it is high in fiber and low in sodium !

1 large onion, chopped
1 large red bell pepper, chopped
1 large green or yellow bell pepper, chopped
2 cloves garlic, minced
1 to 1 1/2 pounds lean ground turkey breast
1 can (28 ounces) diced tomatoes
1 can (15 ounces) no-salt-added tomato sauce
1 can (15 ounces) red kidney beans, rinsed and drained (buy organic to cut down on the sodium)
1 can (15 ounces) pinto beans, rinsed and drained (buy organic to cut down on the sodium)
1 1/2 to 2 tablespoons chili powder to taste
1 teaspoon ground cumin
1/4 teaspoon red pepper flakes
1 (12 oz) Mexican beer – such as Corona or Presidente – adds a great flavor

Optional toppings

1/2 cup reduced-fat sour cream
1/2 cup shredded reduced-fat Cheddar cheese
chopped red onions

Directions

1. Add olive oil to a large pot or Dutch oven, and saute the onion, bell pepper, and garlic over medium-high heat. Add in the turkey and break up with a wooden spoon while cooking for 5 minutes, or until all the turkey turns white (no longer pink). Stir in the tomatoes with their juice, tomato sauce, kidney beans, pinto beans, chili powder, cumin, and red pepper flakes. Bring to a boil on medium-high heat.

2. Cover, turn down the heat to medium-low, and cook on medium for 1 to 1 1/2 hours.

3. Ladle into bowls, our favorite topping is shredded cheese and chopped red onion and of course a few saltines.

Enjoy !

Turkey Chili Recipe – perfect for cold weather ! is a post from: TasteForCooking

Grape Jelly Meatballs Recipe – Crock pot Recipe classic

TinaB — Sun, 28 Nov 2010 21:27:47 +0000

This past Thanksgiving we went to a cousins’ house for a tapas party and I tried my first meatball cooked in grape jelly and chili sauce. I have to say it sounds gross but it was very good. She used a pack of turkey meatballs along with a large jar of grape jelly and chili sauce – you can’t get much easier then that. This recipe is a classic and sure to become an instant party hit.

Recipe for grape jelly meatballs

2 – 12 oz jars Heinz chili sauce
1 – 32 oz jar grape jelly
1 bag small meatballs (large bag of at least 60+ meatballs – can be beef or turkey)
1 pinch cayenne pepper (optional to add a kick)

Put the chili sauce and jelly in a large pot or crock pot. Heat these ingredients until until jelly is melted and sauce is smooth, stirring often. Add frozen meatballs; heat until meatballs are thawed and then simmer for at least 3 hours.

Most Popular Recipes right now

Grape Jelly Meatballs Recipe – Crock pot Recipe classic is a post from: TasteForCooking

Pork Tenderloin with Cocoa Spice Rub Recipe from Princess Cruise Line

TinaB — Wed, 10 Nov 2010 15:26:43 +0000

Experience the delicious difference of Princess dining. At any given moment on any Princess voyage, there is a culinary production under way behind the scenes. In galleys throughout the ship, teams of chefs, bakers, prep cooks and other staff are hard at work making sauces, baking fresh breads, composing artful presentations on the plate. All so that when you sit for a meal, every sense will be dazzled by authentic tastes and visual magic. For more Cruise Line Recipes visit our special section. Other Popular Cruise Line Recipes are Seafood Bouillabaisse Recipe :: Cunard Cruise Line and Braised Beef Short Ribs Recipe from Cunard Cruise Line

Ingredients
2½ lbs pork tenderloin, trimmed and silver skin removed 2½ oz cracked black pepper 2½ oz salt 2½ oz caraway seeds 2½ oz coriander seeds 1 ea star anise ¾ lb flour	3 tbls olive oil 2 oz cold butter cubes 8 fl oz natural pork jus 2/3 lb Ratatouille, prepared 2/3 lb Truffled mashed potatoes, prepared 6 ea Thyme sprigs, picked, washed and on ice

Preparation:

Place the caraway seeds, mustard seeds, coriander seeds, and anise seed in a dry pan and dry roast until golden. Cool slightly and place in a blender and grind down to a powder. Add this mixture to the salt and cracked black pepper. Add all of this to the flour and mix well.

Lightly roll the pork tenderloin through the spiced flour. Dust off all excess flour.

Heat oil in a heavy based sauce pan and add the butter.

Sear the pork tenderloin until well browned on all sides basting well with the oil and butter. Remove from the pan. Place on a roasting tray and into the oven at 275F for about 35 to 40 minutes. Remove from the oven and allow to rest before carving.

Use a large spoon and place a quenelle of truffled mashed potatoes as shown in the picture. Using a plating ring or cookie cutter place ratatouille as shown in the picture.

Carve pork tenderloin, arrange as shown and add sufficient pork jus to accompany meat. Refer to the picture for guidance.

Garnish with thyme sprig.

Post is from Atlas Cruises and Tours – Travel Blog

http://blog.atlastravelweb.com/special-interests/recipes/princess-cruise-line-recipe-for-pork-tenderloin-with-cocoa-spice-rub/

Pork Tenderloin with Cocoa Spice Rub Recipe from Princess Cruise Line is a post from: TasteForCooking

Michael Chiarello Toasted Spice Rub Recipe

TinaB — Wed, 13 Oct 2010 04:38:24 +0000

Michael Chiarello’s wonderful Toasted Spice Rub was in a current issue of Wine Spectator and on quite a few sites online so I thought about trying it out this weekend! We are putting it as a dry rub onto a boneless 2″ thick boneless pork chop!

Recipe for the rub

1/4 cup fennel seeds
1 tablespoon coriander seeds
1 tablespoon black pepper corns
1 1/4 red pepper flakes
1/4 cup pure California (or other mild chili powder)
2 tablespoons of kosher salt
2 tablespoons of ground cinnamon

Directions

1. In a small skillet, toast the fennel, coriander and peppercorns over medium heat, tossing frequently until the fennel seeds turn light brown.
2. Turn your exhaust fan to high and add the red pepper flakes and toss the spices three times. Immediately remove the pan from the heat and empty the spices onto a plate to cool completely.
3. In a blender combine the cooled spices with chili powder, salt and cinnamon, (Don’t try to grind the spices before they’re at room temperature or they will gum up your blender’s blades.) Blend until finely and evenly ground (Alternately use a small spice mill or coffee grinder dedicated to spices to finely grind the fennel, coriander, peppercorns and red pepper flakes). Empty the ground spices into a bowl and stir in the chili powder, salt and cinnamon.
4. Store in an airtight container in a cool dark place for up to 4 months, or freeze for up to 1 year. Makes about a cup.Read more: http://www.foodandwine.com/recipes/toasted-spice-rub

There was also this recipe on the food network for his Pork Chops with Toasted Spice Rub Apple Dressing

Michael Chiarello Toasted Spice Rub Recipe is a post from: TasteForCooking

Seasoned Beef & Chicken Skewers recipe from Holland America Cruise Line

TinaB — Wed, 11 Aug 2010 14:34:02 +0000

Seasoned Beef and Chicken Skewers Recipe from Holland America Cruise line.
For more cruise line recipes visit blog.atlastravelweb.com

Seasoned Beef & Chicken Skewers

You can create your own skewer by adding your own ingredients – such as tomatoes or other vegetables, or choosing your own meat or fish. All combinations work!….

Ingredients

Skewers

1 pound tender beef (preferable strip loin)
1 pound chicken breast
1 red bell pepper
1 green bell pepper
1 sweet onion
12 pieces mushrooms
8 (10-inch) metal skewers

Marinade

2 tablespoons fresh lemon juice
2 tablespoons chopped Italian parsley
1 teaspoon minced garlic
¼ cup extra virgin olive oil
1 teaspoon onion powder
½ teaspoon ground ginger
½ teaspoon chili powder
½ teaspoon red paprika powder
½ teaspoon Tabasco pepper sauce
Kosher salt and fresh ground pepper

Preparation

Cut beef and chicken into 1 inch cubes and each bell pepper and onion into 16 pieces.
Combine all marinade ingredients. In a large bowl, combine beef, chicken, bell peppers, onion and mushrooms. Gently toss all ingredients with marinade, coating well.
Carefully thread onions, peppers, mushrooms, chicken and beef alternately onto skewers until you have an assortment of pieces on the skewer. Let skewers marinate for at least 15 minutes, or up to overnight, covered and refrigerated. Preheat oven to 425 degrees or cook on a barbecue grill 6-10 minutes, turning occasionally so they don’t burn.

Publish Date: 08/05/2010 10:00

Holland America Recipes | Atlas Cruises and Tours Blog

This entry was posted on Thursday, August 5th, 2010 at 10:00 am and is filed under Holland America, Recipes.

http://blog.atlastravelweb.com/cruises/holland-america-cruises/recipe-corner-holland-america-seasoned-beef-chicken-skewers/

Seasoned Beef & Chicken Skewers recipe from Holland America Cruise Line is a post from: TasteForCooking

Veal Chops in Shitake Mushroom Cream Sauce

Sue Lobo — Fri, 14 May 2010 19:26:58 +0000

Ingredients:

6 veal chops
2-3 tablespoon butter
1-2 teaspoons fresh lemon juice
1 1/2 to 2 pounds shitake mushrooms
Olive oil
1 cup cream
Fresh parsley

Season chops with salt & pepper. Sauté veal chops in olive oil over medium-high heat for 5 minutes on each side. Remove from heat. Do not clean out the pan. Deglaze with 1 cup cream. Add butter, parsley and lemon. Cook for 2 minutes. Add mushrooms and stir for 2 to 3 minutes until cooked through. Serve veal chops and mushroom cream sauce with your favorite side dish.

Veal Chops in Shitake Mushroom Cream Sauce is a post from: TasteForCooking

P.F. Changs Monoglian Beef Recipe

Sue Lobo — Tue, 09 Mar 2010 16:12:34 +0000

There are several copycat recipes for P.F. Changs Mongolian Beef, but we found this one to be the closest to the original. Enjoy!

Ingredients for the sauce:

2 Tsp vegetable oil
1/2 tsp minced ginger
2 tablespoons chopped garlic
1/2 c soy sauce
1/2 c water
3/4 c dark brown sugar

Ingredients for the Meat:

1/2 cup vegetable oil
1 pound flank steak
1/4 c corn strach
1 scallion

Slice the flank steak against the grain into 1/4 inch thick slices. Coat the pieces of steak with a think coating of cornstarch on both sides of the meat. Let the beef sit for about 10 minutes so the cornstarch sticks. Chop the green onions and set aside. While you wait, work on your sauce.

Heat 2 teaspoons of oil in a saucepan over medium low heat. Add garlic and ginger. Cook for about a minute – stirring once. Add soy sauce and water. Make sure you were cooking over medium low heat…if the oil is too hot it will splatter once you add the water so be careful. Add the brown sugar into the sauce and bring up heat to medium. Bring to a boil for 2 to 3 minutes until he sauce thickens. Remove from heat.

Heat 1/2 cup of oil in a wok or skillet over medium heat until it’s hot. Add the beef to the oil and sauté for two minutes, or until the beef just begins to darken on the edges. Stir the meat so that it cooks evenly. After a couple minutes, use a large slotted spoon to take the meat out and place onto paper towels.

Pour the oil out of the wok or skillet. Put the pan back over the heat, add the meat back into the wok or skillet and simmer for one minute. Add the sauce, and cook for an additional minute while stirring. Add the chopped green onions. Cook for one more minute, then remove the beef and onions with a spoon to a serving plate. Leave the excess sauce behind in the pan.

Tips: Chicken also works. If you are out of dark brown sugar, light brown sugar can also be substituted for a similar taste.

P.F. Changs Monoglian Beef Recipe is a post from: TasteForCooking

Braised Beef Short Ribs Recipe

Sue Lobo — Mon, 28 Dec 2009 12:47:36 +0000

Princess Cruise Line’s passion for culinary arts is best expressed in C.H.E.F.S., or Culinary Heritage of Excellence in Food — a Princess tradition of world-class chefs creating exceptional dishes with the finest ingredients. In galleys throughout the ship, teams of chefs, bakers, prep cooks and other staff are hard at work making sauces, baking fresh breads, composing artful presentations on the plate. All so that when you sit for a meal, every sense will be dazzled by authentic tastes and visual magic.

Here is the recipe for Princess Cruise Line’s Braised Beef Short ribs.

Ingredients:

Braised Beef Short Ribs

•8 lb. beef short ribs
•3 ½ oz. mushrooms
•2 oz. garlic cloves, halved
•3 ½ oz. leeks, sliced
•4 onions, sliced
•2 stalks celery, sliced
•1 ½ oz. thyme
•1 ½ oz. rosemary
•2 bay leaves
•6 c. beef stock
•Salt and pepper
•2 T. vegetable oil
•3 c. red wine
•½ c. kalamata olives, pitted
•½ c. roasted red pepper strips

Shiitake Glaze

•1 T. olive oil
•1 lb. shiitake mushrooms, sliced
•1 lb. white onions, sliced
•1 oz. sherry vinegar
•¼ c. brown sugar
•1 ½ c. chicken stock
•1 ½ c. veal or beef stock

Method of Preparations for Braised Beef Short Ribs:

Place short ribs in a large container with lid.

Mix together mushrooms, garlic, leeks, onions, celery, thyme, rosemary and bay leaves. Combine the beef stock with the vegetable mixture. Add to container with short ribs. Make sure everything is evenly mixed and marinate for one day in the refrigerator.

Remove the short ribs from the marinade (reserve marinade) and season with salt and pepper. Add vegetable oil to a large, heavy skillet. Sear short ribs in the skillet over medium high heat. Meanwhile, strain reserved marinade through the sieve and reserve liquid.

Remove the seared short ribs from the skillet. Add the vegetables that were strained from the marinade into the skillet to brown for several minutes. Add the red wine to the skillet. Pour reserved marinade liquid into the pan and bring to the boil. Skim the surface. Reduce heat and return the short ribs to the pan. Cover and simmer until tender, about 1 ½ hours.

Remove short ribs from the skillet and keep warm. Measure 2 c. of the sauce from the skillet and place in a separate saucepan. Add olives and bring to the boil. Add red pepper strips.

Method of Preparations for Shiitake Glaze:

Add 1 T. olive oil to a heavy bottomed saucepan. Add mushrooms and brown over medium heat. Remove the mushrooms from the pan and set aside. Add onions to the pan and cook until browned and caramelized.

Add sherry vinegar and brown sugar. Return mushrooms to pan and add the chicken and veal stock. Continue to cook until sauce is reduced to desired consistency.

To serve:

Place short ribs on serving plate. Spoon shiitake glaze over the ribs and garnish with the olive/red pepper sauce.

Braised Beef Short Ribs Recipe is a post from: TasteForCooking