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Holiday Beef Tenderloin

Garlic Cloves This isn't garlic this is onion ...

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Holiday Beef Tenderloin

Holiday Beef TenderloinWrap a tender beef roast in garlic, rosemary, and pink peppercorns and you’ve got a dinner party. Hint: You can roast the garlic a day or two ahead of time while you are grilling something else.

 

For the paste:

1 whole head of garlic
3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
1 beef tenderloin, 3-1/2 to 4 pounds
3 tablespoons whole pink peppercorns
2 tablespoons chopped fresh rosemary
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

 

To make the paste: Remove the loose, papery outer skin from the head of garlic. Cut about 1/2 inch off the top to expose the cloves. Place the garlic head on an 8-inch square of aluminium foil and drizzle 1 teaspoon of the olive oil over the cloves. Fold up the foil sides and seal to make a packet, leaving a little room for the expansion of steam. Grill over Indirect Medium heat until the cloves are soft, 30 to 45 minutes. Remove from the grill and allow to cool. Squeeze the garlic from the individual cloves into a small bowl. Add the remaining 3 tablespoons of olive oil and mash the garlic and oil together with a fork to form a paste.

 

Trim the tenderloin of any excess fat and silver skin. Spread the paste on the tenderloin, rubbing it into the meat.

 

In a small bowl combine the peppercorns, rosemary, salt, and pepper. Mix well and press into the paste on the top and sides of the tenderloin.

 

Allow the tenderloin to stand at room temperature for 20 to 30 minutes before grilling. Grill over Indirect Medium heat until the internal temperature reaches 135°F for medium rare, 30 to 40 minutes.

 

Remove from the grill and allow to rest for 5 to 10 minutes. The temperature will rise 5°F to 10°F during this time. Cut into 3/4- to 1-inch slices and serve warm.

 

Makes 8 to 10 servings.

 

 
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Posted by on March 29, 2011 in Barbecue, Beef, Super Bowl

 

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Strawberry Rhubarb Cobbler Recipe

Rhubarb is the culinary equivalent of the groundhog. When its fuscia stalks emerge in the markets, you know that spring is nearly here. Luckily, rhubarb’s best friend, the strawberry, also make an early spring debut in California, jostling for attention with the well-established lemons and oranges crowding the supermarket shelves. Never one to look a gift horse in the mouth, I’ve combined all of these seasonal goodies in this dessert recipe. Strawberries, rhubarb and lemon muddle together in this impossibly bright cobbler, while a crumbly sweet dough flecked with lemon zest attempts to keep a lid on the bubbling fruit.

Strawberry Rhubarb Cobbler
Serves 6

For the filling:
2 cups diced rhubarb
1 pound strawberries, hulled, sliced 1/4 inch thick
1/2 cup granulated sugar
2 tablespoons freshly squeezed lemon juice
1 tablespoon cornstarch
2 teaspoons finely grated lemon zest
1/4 teaspoon ground cinnamon

For the topping:
1 cup all-purpose flour
1/3 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup unsalted butter
1/4 cup heavy cream
1 egg
1 teaspoon finely grated lemon zest

Make the filling:
Combine all of the filling ingredients together in a bowl and toss to combine. Let stand at room temperature for 20 minutes.

Make the topping:
Combine flour, sugar baking powder, salt and butter in bowl of a food processor. Pulse until dough resembles coarse meal. Add cream and egg; pulse until dough comes together. Pulse in lemon zest.

Spoon strawberries into a baking pan or individual ramekins. Drop spoonfuls of the topping over the fruit. Bake until the topping is golden and the filling is bubbly, 30-40 minutes. Remove from oven and cool slightly. Serve slightly warm or at room temperature. The flavors will develop as the cobbler cools. Serve with creme fraiche.

If you like this, you might enjoy these TasteFood recipes:
Pear and Prune Crumble with Armagnac Cream
Rhubarb Trifle with Vanilla Almond Cream
Strawberry Rhubarb Soup

or these rhubarb recipes from the food blogs:
Red Wine Poached Rhubarb from David Lebovitz
Rhubarb Fool from Real Epicurean
Rhubarb Apple Cake from Whipped

Source: http://tastefoodblog.com/2011/03/21/strawberry-rhubarb-cobbler-recipe/

 
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Posted by on March 23, 2011 in Baking, Fruit

 

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Bourbon Chicken Recipe

 

  • 2 lbs boneless chicken breasts, cut into bite-size pieces
  • 1 -2 tablespoon olive oil
  • garlic clove, crushed
  • 1/4 teaspoon ginger
  • 3/4 teaspoon crushed red pepper flakes
  • 1/4 cup apple juice
  • 1/3 cup light brown sugar
  • 2 tablespoons ketchup
  • 1 tablespoon cider vinegar
  • 1/2 cup water
  • 1/3 cup soy sauce
  •  

    Bourbon Chicken. Photo by Caroline Cooks

    Read more: http://www.food.com/recipe/bourbon-chicken-45809#ixzz1HPTXIQ6z

    Directions:

    Prep Time: 15 mins

    Total Time: 35 mins

    1. 1 Heat oil in a large skillet.
    2. 2 Add chicken pieces and cook until lightly browned.
    3. 3 Remove chicken.
    4. 4 Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
    5. 5 Add chicken and bring to a hard boil.
    6. 6 Reduce heat and simmer for 20 minutes.
    7. 7 Serve over hot rice and ENJOY.

    Read more: http://www.food.com/recipe/bourbon-chicken-45809#ixzz1HPTc01pq

     

     
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    Posted by on March 23, 2011 in Chicken

     

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    Betty’s Traditonal Sweet Potato Pie Recipe

    Sweet potatoes

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    In this video, Betty demonstrates how to make Traditional Sweet Potato Pie. This is great for the holiday season and a wonderful alternative to Pumpkin pie!

    Ingredients:

    1 ½ cups mashed cooked sweet potatoes (I used canned sweet potatoes, drained, and mashed them with a potato masher. You may cook fresh sweet potatoes in salted water until soft, and then drain, cool slightly, and mash, if you prefer.)
    ¾ cup brown sugar, firmly packed
    ¾ cup milk
    2 eggs, well-beaten
    1 tablespoon butter, melted
    ½ teaspoon salt
    ½ teaspoon ground cinnamon
    unbaked pie 9-inch pie crust (I used Sensational Sesame Seed Pie Crust, available in bettyskitchen.)
    whipped topping

    In a large mixing bowl, stir together 1 ½ cups mashed cooked sweet potatoes, ¾ cup light brown sugar, ¾ cup milk, 2 well-beaten eggs, ½ teaspoon salt, and ½ teaspoon ground cinnamon. Beat well, until completely blended. Pour into unbaked pie crust. Cover the top outer edge of the pie crust with strips of aluminum foil to protect it from burning. Bake at 400 degrees F for 10 minutes. Reduce heat to 350 degrees F, and bake 35 minutes, or until a knife inserted in the center comes out clean. Serve warm or cold. Place a dollop of whipped cream on top of each piece of pie, if desired. This is a gorgeous pie, and it tastes wonderful. It is a perfect addition to your holiday table! Enjoy! Love, Betty ♥

     
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    Posted by on March 22, 2011 in Baking, Betty's Kitchen, Sweets

     

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    Betty’s Sweet and Sour Spiced Carrots Recipe

    Carrot diversity

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    In this video, Betty demonstrates how to make Sweet and Sour Spiced Carrots. This is a great relish-type dish for a holiday table.

    Ingredients:

    4 to 6 medium carrots, peeled and cut into about 3-inch lengths
    ¾ cup sugar
    ¾ cup white vinegar
    ¾ cup water
    1 teaspoon mustard seed
    2 sticks of cinnamon, broken
    3 whole cloves

    Cook 4 to 6 prepared carrots for 5 minutes. Drain and cut into thin pieces. (Cut into a style that is attractive.) Combine ¾ cup sugar, ¾ cup white vinegar, ¾ cup water, 1 teaspoon mustard seed, 2 sticks cinnamon (broken), and 3 whole cloves. Simmer 10 minutes. Pour over carrots. Cool. Cover with plastic wrap and refrigerate 8 hours or overnight. Drain well and place in a nice serving bowl to accompany a holiday (or other) dinner. We really enjoy Sweet and Sour Spiced Carrots with turkey, chicken, or ham. The carrots are very tasty! Enjoy!!! –Betty 

     
     

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    Betty’s Celestial Cheese Rice Strata

    In this video, Betty demonstrates how to make her Celestial Cheese-Rice Strata. This is a beautiful and tasty casserole that goes with almost any entrée. I hope you can use it over the holidays!

    Ingredients:

    3 cups cooked regular rice (Use 1 ½ cups rice, 1 ½ cups water, 1 teaspoon salt. Cook, covered, for 14 minutes.)
    2 cups shredded sharp cheddar cheese
    2 oz. diced pimiento, drained
    2 ½ cups milk
    4 eggs, well-beaten
    ½ teaspoon seasoned pepper
    ½ teaspoon dry mustard
    ¼ to ½ teaspoon hot sauce (Use more, if you like it hot!)
    ½ teaspoon salt, optional (I omitted the salt, but the casserole will be better with ½ to ¾ teaspoons salt.)

    Place half of the cooked rice into a lightly greased 13-inch by 9-inch by 2-inch Pyrex baking dish. Top with half of the cheese and half of the pimiento. Repeat layers. Combine remaining ingredients and mix well. Pour mixture over rice layers. Bake at 325 for approximately 45 minutes, or until a knife inserted into the center comes out clean. Serve immediately! This is a great addition to any table, and it is wonderful at holiday and potluck dinners! I hope you enjoy it! Have a Very Merry Christmas! Love, Betty & Rick ♥♥♥♥♥ ( This was made at Christmas 2010 lol)

     
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    Posted by on March 16, 2011 in Betty's Kitchen, Cheese

     

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    Betty’s Pecan Pralines

    New Year's Eve fireworks in Paris

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    In this video, Betty demonstrates how to make Pecan Pralines. This is a recipe that is composed of buttermilk, soda, sugar, butter, salt, vanilla, and pecans. The pralines are “soft,” as opposed to traditional sugary pralines. This has been one of my family’s favorite confections for many years, and we usually have these pralines during the holiday season. However, they are delicious any time of the year!


    Ingredients:

    1 cup buttermilk
    1 teaspoon baking soda
    3 cups sugar
    1 cup butter, melted and cooled to lukewarm
    2 tablespoons light corn syrup
    pinch of salt
    1 teaspoon vanilla extract
    3 cups chopped pecans

    In a large pot, combine 1 cup buttermilk with 1 teaspoon soda, stirring until the soda is dissolved. Add 3 cups sugar, 1 cup melted butter, 2 tablespoons corn syrup, and a pinch of salt. Bring mixture to a boil over medium heat. Reduce heat and cook, stirring constantly, until mixture reaches soft ball stage (236 degrees F). Remove from heat and let stand until lukewarm (110 degrees F). Add 1 teaspoon vanilla and 3 cups chopped pecans. Beat until mixture begins to thicken and loses its gloss. Drop by tablespoonfuls (or size of your choice) onto waxed paper. Let stand until firm. Serve on a nice platter or in a candy bowl. You may store these in an airtight container. Or, you may freeze these and thaw when ready to serve. If you are having guests for New Year’s Eve or New Year’s Day, this is a gorgeous and luscious addition to your party. I hope you enjoy the pralines! Have a Happy New Year! –Love, Betty ♥

     

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