Chateaubriand for Thanksgiving

November 27th, 2018

Chateaubriand

Our Thanksgiving dinner was a departure from the usual.  Our Son Michael loves to grill and decided to attempt a whole tenderloin cooked over indirect heat and then seared over the direct coals.  The inspiration came from Meathead Goldwyn in his iconic grilling book Meathead; The Science of Great Barbecue and Grilling.  The beef was outstanding.  Served with mashed potatoes and an updated green bean casserole, we never even missed a turkey.

IMG_8777

A whole tenderloin requires a breakdown to get to  a symmetrical log from the center.  The tenderloin tips are cut from each end.  The chain along the side needs to be trimmed away and the silverskin removed.  The trimmings can be used as a few filet mignon steaks, stew meat, and/or ground with some of the fat into upscale hamburgers.

IMG_8811

You will need to fold over the tapered end and tie it with string to ensure even cooking.  Once the chateaubriand is ready, dry brine it in the refrigerator for 4 to 6 hours.  The dry brine is just kosher salt.  Sprinkle about 1/2 teaspoon of salt per pound of meat all over the cylinder.  After the allotted time is up, remove the beef from the refrigerator and season it with a seasoning rub.

BEEF RUB
2 Tablespoons ground pepper
2 teaspoons chopped rosemary
2 teaspoons dried thyme
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon onion powder

IMG_8812

Set up the grill in a two-zone configuration and get the indirect zone up to about 225 degrees F.  Place the meat in the indirect-heat zone.  It will cook slowly for about 45 minutes.  Check temperature with a meat thermometer.

IMG_8819

When the meat reaches 110 degrees F, move it to direct heat to sear.  Leave the lid open and roll the roast a quarter turn every 5 minutes or so.  When it reaches 130 degrees F in the center, move it to a cutting board.  Cover with foil and let rest for 15 minutes or so.

IMG_8820

Slice into at least 1 inch steaks and serve.  Serves 6 to 8 easily.

Parsnip Soup

Earlier in the day Kristen made a delicious Parsnip and apple soup with smoked almonds and scallions.  I don’t have the recipe but anything you add to it is enhanced by using an immersion blender to meld it all together.  Here is a similar recipe.

Kale and Quinoa Salad

One of the most colorful dishes on our table was this fabulous Kale, roasted quinoa, purple sweet potato and apple salad.  It was such a seasonal delight that I would love to serve this every Autumn and Thanksgiving.  Kristen is so creative.  Remind me to get the recipe.  Will try to blog about this again or maybe Kristen will put it on her blog, Menubility.

IMG_8814

I made a Bourbon Pumpkin Pie from this recipe.  I add a Streusal Topping.  Recipe follows.

STREUSAL TOPPING

1 1/2 cups pecan pieces
1 cup light brown sugar
1/4 cup flour
1/4 cup melted butter
1/2 tsp. pumpkin pie spice

Mix all ingredients.  Place on a baking sheet and bake for about 15 minutes in a 350 degree oven.  Cool and sprinkle over cooked and cooled pie.  You will have extra for other purposes.

FAMILY CHRISTMAS 2018

We took some time over Thanksgiving to have photos taken for our Christmas cards.  We are lucky to have Christobal of Azul Photography as a family friend.  Let the Christmas Season begin.

Chicken Saltimbocca

May 23rd, 2018

Chicken Saltimbocca

In my previous post I mentioned the beautiful large sage leaves in my herb containers.  Some of the leaves were large enough to almost cover the tops of my chicken breasts.  They are hard to see in the above photo, but were a perfect layer to the prosciutto wrapped chicken breasts.  Saltimbocca is an Italian dish that is most often made with veal.  But it is easily adapted to thin chicken breasts.

Chicken Saltimbocca

The chicken saltimbocca makes an impressive company meal.  The lemony sauce adds moisture and a bright flavor to counterbalance the earthy sage and the salty prosciutto.

Happy Memorial Day Weekend to everyone.  Thinking of my Dad who was a Marine hero on Guadalcanal Island during World War II.

Dad

Never forgotten.

CHICKEN SALTIMBOCCA

  • 4 (4 oz.) chicken cutlets
  • ⅛ tsp salt
  • 4 to 8 fresh sage leaves, depending on size
  • 4 very thinly slices of prosciutto.  I bought a 3 oz pkg. in the Deli
  • 4 tsp extra-virgin olive oil, divided
  • ⅓ cup reduced sodium chicken broth
  • ¼ cup fresh lemon juice (juice of approx.1 large lemon)
  • ½ tsp cornstarch
  • 4 lemon wedges (optional)
  1. Sprinkle salt on each chicken cutlet evenly. Place sage leaves on top of each cutlet. Wrap each cutlet with prosciutto slices to keep sage leaves in place.
  2. In a small bowl combine chicken broth, lemon juice and ½ tsp cornstarch. Whisk until smooth.
  3. Over medium heat heat a large skillet. Add 1 Tbsp olive oil to pan and swirl to coat. Place chicken in skillet and cook for 2 minutes. Flip chicken and cook for an additional 2 minutes. Remove chicken from pan and place on a platter (keep warm).
  4. Re-whisk cornstarch mixture and add to remaining 1 Tsp. oil in a pan, bring to a boil, stirring constantly. Cook until sauce is slightly thickened (approx. 1 min.) stirring constantly. Spoon sauce over chicken. Serve with lemon wedges ,if desired.

Printable Recipe

Country Captain

April 7th, 2018

Country Captain

This wonderful chicken casserole has been in my wheel house for a long time.  I first blogged about it here.  This version came from Sam Sifton at the New York Times.  I love the addition of lots of tomatoes. But the basics of the dish are still here: chicken,curry, dried fruit, almonds, and bacon.  It is perfect for a crowd.

Country Captain

The port of Charleston saw many products from the Orient in the 18th and 19th century.  Curry powder was one of them and this dish became popular with hostesses all over the south.  FDR was very fond of Country Captain and had it served to him often in Warm Springs, Georgia.  It is best served over rice.

Country Captain

We are back in beautiful Lake Lure enjoying our home and especially my kitchen, although David was the one responsible for this delicious meal.  So glad that he loves to cook as much as I do.

COUNTRY CAPTAIN

1/4 cup flour
Kosher salt
Freshly ground black pepper
1 tsp dried thyme
2 Tbls butter
3 pounds chicken pieces (We used thighs and legs)
4 slices bacon
1 medium onion, diced
1 medium green pepper, seeded and diced
2 tsps celery, diced
1 Tbls minced garlic
2 Tbls curry powder
3 Tbls dried cranberries or currants
1 28-ounce can chopped tomatoes and their juices
3 Tbls slivered almonds, toasted
Cooked white rice

Heat the oven to 325 degrees.  Combine the flour, 2 teaspoons kosher salt, 1 teaspoon pepper and the thyme in a bowl.  In a large skillet, melt the butter over medium-high heat until it foams.  Dredge the chicken in the flour mixture, shaking off excess, and fry, in batches if needed, until browned on all sides, about 8 minutes.  Transfer the chicken to a plate and drain off all but 1 tablespoon of the fat in the skillet.

Return the skillet to medium heat, add the bacon and fry until crispy.  Transfer to a plate.  Once cool, crumble and set aside.

Add the onion, pepper, celery, garlic, curry powder and 1 tablespoon of the cranberries or currants to the skillet and sauté over medium-high heat until soft and fragrant, about 7 minutes.  Stir in the tomatoes and their juices, bring to a boil and simmer over medium-low heat for 10 minutes.  Season to taste with salt and pepper.

Spread 1 cup of the tomato sauce in the bottom of an ovenproof casserole large enough to hold the chicken snugly in one layer.  Arrange the chicken on top.  Pour the remaining sauce over and around the chicken.  Cover tightly with foil and bake for 35 minutes.  Remove the foil and cook for 15 minutes more.

Top with the crumbled bacon, remaining cranberries or currants and slivered almonds.  Serve with cooked rice and any condiments you wish.

Printable Recipe

Shredded Potato Salmon Cakes

January 26th, 2018

Shredded Potato Salmon Cakes

I’m embracing the Florida warmth, in spite of a string of several cool days.  We always gravitate toward seafood when we are here.  We have had fish soup, sautéed shrimp and salmon on the grill.  David found a recipe for these salmon cakes using canned salmon and Simply Potatoes Shredded Potatoes.  It is any easy recipe and made a delicious lunch one day.

Sea Gull

We had two gloriously warm days this week while our Daughter-In-Law’s Mother, Darla, was visiting.  She shot this picture of a sea gull on the beach.  We soaked up several hours of beach time.

NSB Side yard

We are enjoying our side yard which is very large.  I’m looking forward to relaxing on the chaise with a good book.  Our rental property is perfect for us.  It is nice to be able to stroll into town for a meal at one of the fabulous restaurants, ride bicycles on our quiet streets or walk to the beach for some time in the sun.

Shredded Potato Salmon Cakes

The recipe makes quite a few salmon cakes (12) so you can enjoy them for several days or halve the recipe.  We will be going to the New Smyrna Beach farmers’ market this weekend so will be looking forward to local produce and fruit.  Strawberries will be coming out of Plant City soon, if the frost didn’t interfere.

 

SHREDDED POTATO SALMON CAKES (All Recipes)

  • 2 cups Simply Potatoes Shredded Potatoes
  • 2 eggs
  • salt and pepper to taste
  • 1 teaspoon Italian seasoning
  • 1/2 pound cooked flaked salmon or a large can of salmon
  • 3 green onions, chopped

 

  • 2 tablespoons capers, drained
  • 1 red bell pepper, seeded and chopped
  • 3/4 cup chopped canned banana peppers
  • 3/4 cup sliced fresh mushrooms (I left this out)
  • 3/4 cup dry bread crumbs
  • 1 cup oil for frying, or as needed

Directions

  1. Place the potatoes in a large bowl. Beat the eggs with salt, pepper, and Italian seasoning, and mix with the potatoes. Mix in salmon, green onions, capers, red bell pepper, banana peppers, mushrooms and bread crumbs. Form into about 12 patties about 3/4 inch thick.
  2. Heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Fry the patties for about 3 minutes per side, or until golden brown. Drain on paper towels quickly before serving. Try to fry all the patties at one time, otherwise the mixture becomes stiff.

Printable Recipe

Marmalade Meatballs

August 4th, 2017

Marmalade Meatballs

Melissa Clark, staff food writer for The New York Times has a new cookbook out called Dinner; Changing the Game.  I do not own the book yet, but it is one that I will probably purchase.  The premise is to make dinner interesting with a spin on traditional dishes. It also tries to make those meals doable in a reasonable amount of time.   Many of the recipes can serve as an entire meal.  Sheet pan meals have become very popular; all of the components cooked on one pan.  I made one on the blog last year.  But the chapter that had me interested was one called The Grind.  All of the recipes used ground meat.  These Marmalade Meatballs were delicious.

Marmalade MeatballsThe orange marmalade glaze was sweet and sour and added a nice punch to the meatballs.  Once the meatballs are formed it only takes 15 minutes to have them on the table.  So if you mix and form the meatballs ahead of time, dinner is quicker than calling for take-out.   I don’t know why I have never broiled my meatballs before.

Marmalade Meatballs

You can serve these slightly sweet meatballs over mashed potatoes, polenta or coconut rice.  There is a recipe in the book for the coconut rice that sounds very good. Melissa Clark has done a great job of making weeknight dinners inventive and exciting.

MARMALADE MEATBALLS

1 lb. ground chuck
1/2 cup panko crumbs
4 oil Packed anchovy fillets (optional)
2 scallions, chopped
1 egg, beaten
1 tsp Kosher salt
1 garlic clove, minced
1 tsp grated fresh ginger
1/4 tsp pepper
1/4 tsp allspice
1/2 cup orange marmalade
1 tbls cider vinegar
1 tbls soy sauce
1/4 tsp red chili flakes
Fresh chives, for garnish

Set an oven rack at least 4″ from the heat source and heat the broiler.

In a large bowl combine the beef, panko, anchovies, scallions, egg, salt, garlic, ginger, pepper, and allspice and mix gently but thoroughly.

Form the mixture into 1 1/4″ balls.  At this point you can cover and refrigerate them overnight before cooking.

Arrange meatballs an inch apart on a rimmed baking sheet.  Broil until meatballs are golden all over and cooked through; 5 to 7 minutes.

Meanwhile, in a small saucepan, combine the marmalade, vinegar, soy sauce and red chili flakes and bring to a simmer.

When meatballs are cooked through, brush them with the marmalade glaze and return them to the broiler.  Broil until glaze is bubbling, 1 to 2 minutes.  Serve with the chives scattered on top if desired.

Printable Recipe

 

 

© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.