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Hot Tenderloin Sandwich

Hot Tenderloin Sandwich

Hot Tenderloin SandwichThin slices of supple grilled beef give this simple recipe most of its glory and glamour. The sour cream dressing, grated cheese, and peppery arugula add their own spectacular touches but remember, it’s still a sandwich. Plates are optional.

1 cup sour cream
2 tablespoons prepared horseradish
1 teaspoon Dijon mustard
1 center-cut beef tenderloin, 2 to 2-1/2 pounds
Extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 large French baguette, sliced in half lengthways
1 bunch arugula, washed and dried
1 cup grated Fontina cheese

In a small bowl, mix together the sour cream, horseradish, and mustard. Set aside.

Lightly brush or spray the tenderloin with the olive oil and season with salt and pepper. Allow the tenderloin to stand at room temperature for 20 to 30 minutes before grilling. Sear over Direct High heat until well marked, 8 to 10 minutes. Continue grilling over Indirect Medium heat until the internal temperature reaches 140° F for medium rare, about 20 minutes. Remove from the grill, and let rest for 3 to 5 minutes. The internal temperature will rise 5° F to 10° F during this time. Cut into 1/8-inch slices.

Lightly brush the cut side of the baguette with olive oil and grill, cut side down, over Direct Medium heat until lightly toasted, about 30 seconds.

Spread the baguette with the sour cream mixture, layer with arugula and sliced tenderloin, then top with the grated cheese. Cut crosswise into individual sandwiches.

Makes 6 servings.

 

 
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Posted by on March 29, 2011 in Barbecue, BBQ, Beef, Bread, Cheese, Meats

 

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Creamy Maharashtrian Chole

Small tomatoes in Korea

Image via Wikipedia

Chole is a classic Indian dish. However, not many people know that chole is made differently across different parts of India. For example there’s Gujurati style chole, which is served in a traditional ‘thali,’ South Indian Chole, which uses curry leaves, and Maharashtrian Chole, which is served in parts of Mumbai. Traditionally, Chole is made with Ghee (India clarified butter) and oil/butter, but that’s not very healthy or necessary to obtain an authentic taste. Plus the addition of reduced-fat sour cream adds a rich creamy taste without the excessive amount of fat!
We usually make 2 types of Chole at home- a creamy version and a more sauteed version. This is the Creamy Chole recipe, which I prefer, because it tastes so heavenly and you feel like you’re eating something that took hours to cook, but its so easy, you can make it every week!
  • 1 can chick peas (I use Goya)
  • 1 medium sized onion- diced
  • 1 beefsteak tomato- diced
  • 1 tbsp black mustard seeds
  • 1 tbsp garam masala
  • 3 cloves garlic– crushed and minced
  • 1/2-1 tbsp freshly grated ginger
  • 1/4 cup sour cream (I used reduced-fat Breakstones Brand or use Vegan Substitute)
  • 1 tbsp turmeric
  • 1 tbsp chili powder (or to taste)
  • couple tbsp water
  • salt- to taste
  • coarse black pepper- few grinds
  • half bunch cilantro– minced
  • 1 red onion- cut into thick rounds (for garnishing)
  • 3-4 sweet peppers- for garnishing (optional)
  • PAM- original
  • 1 tbsp vegetable oil

Tools: Medium/Large non-stick skillet, spatula

1. In the skillet over medium-high heat spray with PAM and pour oil. Add mustard seeds, and cook until they are fragrant and “pop” about 30 seconds to a minute. Add onions, garlic and ginger and saute for about 2-3 minutes until slightly brown/golden. Add the diced tomatoes and saute for a few more minutes. Add garam masala, turmeric, chili powder. Once the onions are caramelized and the tomatoes soft, add the chickpeas and combine with the onion-tomatoe mixture until well coated.

2. After about 2-3 minutes add the sour cream and cook until everything is well combined. Add salt and pepper, taste. Cook until chickpeas are soft and flavored well. Make sure to taste a few times for salt and masala. If it’s too thick, add a few tbsp of water (consistency should be creamy, gravy-like, not too thick).

3. Once the gravy has thickened, chickpeas are cooked well and you’ve tasted for salt/masala, remove from heat and mix in 3/4 of the reserved chopped cilantro. Clean the pan and set back on medium-high heat. Spray with PAM and the thick red onion slices and small sweet peppers. Saute on medium-high heat until onions are charred and soft (without breaking circular shape). Place chole in a nice serving dish and top with remaining cilantro, onions and peppers. Serve with Basmati rice, chapati or naan.

Serves 4-6

Nutrition:

The 2 ingredients in this Chole that contribute the fat/calories to this dish are: 1 tbsp oil (14 grams of fat/140 calories)

1/4 sour cream (3.5 grams of fat per 1 tbsp/40 calories)

Want to see more recipes using Garama Masala?

Indian Sloppy Joe (Pav Bhaji Recipe)- Vegan

 

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Creamy burrito casserole recipe

sam mason burrito

Image by chotda via Flickr

Creamy burrito casserolle recipe. Looking delicous!

 

Directions:

  1. 1 Brown ground meat/turkey and onion; drain.
  2. 2 Add taco seasoning and stir in refried beans.
  3. 3 Mix soup and sour cream in a separate bowl.
  4. 4 Spread 1/2 sour cream mixture in the bottom of a casserole dish.
  5. 5 Tear up 3 tortillas and spread over sour cream mixture.
  6. 6 Put 1/2 the meat bean mixture over that.
  7. 7 Add a layer of cheese.
  8. 8 You could put some hot sauce on this now.
  9. 9 Repeat the layers.
  10. 10 Sprinkle cheese over the top and bake, uncovered, at 350°F for 20-30 minutes.

Ingredients:

Read more: http://www.food.com/recipe/creamy-burrito-casserole-33919#ixzz1HXh9QIvs

 

 
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Posted by on March 24, 2011 in Mexican Cuisine

 

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Betty’s Simple Super Bowl Bean and Cheese Dip

In this video, Betty demonstrates how to make a Super Simple Bean and Cheese Dip. This dip is composed of refried beans, cheddar cheese soup, milk, and chopped green chiles. It is heated just to boiling, and then it’s ready to serve with chips!

Ingredients:

16-oz. can refried beans
10 ¾-oz. can condensed cheddar cheese soup
¼ cup milk
½ of a 4-oz. can chopped green chiles, undrained (You may use the full 4-oz. can, if you want the dip to be a little spicier!)
tortilla chips (I used Frito‘s Scoops)

In a medium-sized pot, combine a 16-oz. can of refried beans, a 10.75-oz. can of condensed cheddar cheese soup, ¼ cup milk, and 2 to 4 oz. chopped green chiles. Stir until combined. Heat slowly, stirring constantly, until smooth and bubbly. Transfer to a serving bowl, and serve with tortilla chips. This is a nice dip to put in a crock pot and keep warm during a party. (You may want to double the recipe if you’re taking it to a get-together. It’s great for holiday parties or sports games or just when you’re lounging on the sofa and feel like a spicy snack. I hope you enjoy this recipe! –Betty 

 

 

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