Showing posts with label Holiday. Show all posts
Showing posts with label Holiday. Show all posts
Wednesday, July 4, 2012
Sunday, November 20, 2011
Thanksgiving!!
I couldn't be more excited for Thanksgiving It's not only my favorite holiday, it's a meal I wish would be replicated more than once a year, sans calories of course. Every year my mom and I cook the same meal and I can't get enough of it! She will take care of all the baking, two kinds of pies. I'll usually take care of the turkey, stuffing and side dishes to make it less work for her.
This past weekend we did a Friends Only Thanksgiving and had a great time. Everyone brings a dish and we all have this pot luck style Thanksgiving dinner with lots of wine, football and no stress that La Familia sometimes bring. I was responsible for the Turkey, a 23 pounder I aptly named Tessa. I rubbed the inside and outside of her with Sage, Lemon, Salt and Pepper while also basting every 20 minutes. She took about 3 hours but she was very tasty and juicy.
This Thanksgiving I will be celebrating with just my Parents. The Boy is going home to the east coast for a few days and will be missed but we will have plenty of leftovers when he comes back.
I'll post some recipes later this week, especially my favorite - Stuffing and Sweet Potatoes.
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| Sorry about the picture quality, only had my phone with me. |
Monday, February 14, 2011
St. Valentine's Filet Mignon
The boy and I are going to Sociale on actual Valentine's Day. However, all wouldn't be right in Whoville if I wasn't able to cook him a meal for Valentine's Day. I figured some steak would be a great jumping off point to start planning our menu. I created this marinade a log time ago and LOVE it! It makes the beef slightly sweet and tangy but always tender. Let marinade for at least 2 hours before cooking.
Since it is Valentine's Day, this post is dedicated to the boy. He puts up with me, my family, my lack of know right from left when driving, and my snoring at night.
Marinated Filet Mignon:
2 Filet mignons
1/3 cup soy sauce
1/3 cup dry white wine
splash Tabasco
zest and juice of 1 orange
zest and juice of 1 lime
1 tbsp. brown sugar or some honey
2 garlic cloves, smashed
1 shallot, roughly chopped into a few pieces
1 knob of ginger, roughly chopped
1 scallion, roughly chopped
1/2 jalapeno, roughly chopped
1 tsp. cracked black pepper
bunch of cilantro or parsley (optional)
1 tsp. - 1 tbsp. canola oil
Put all ingredients (minus the oil) in a zip lock bag and marinate for a few hours, or overnight. Let come to room temperature when ready to cook.
Preheat oven to 375 F. Heat a pan to medium high, add oil. When the oil is hot, sear the meat on both sides for about 4 minutes. Pop in the oven for 5-10 min. Take out when medium rare. Serve with a baked potato and some vegetables.
Since it is Valentine's Day, this post is dedicated to the boy. He puts up with me, my family, my lack of know right from left when driving, and my snoring at night.
Marinated Filet Mignon:
2 Filet mignons
1/3 cup soy sauce
1/3 cup dry white wine
splash Tabasco
zest and juice of 1 orange
zest and juice of 1 lime
1 tbsp. brown sugar or some honey
2 garlic cloves, smashed
1 shallot, roughly chopped into a few pieces
1 knob of ginger, roughly chopped
1 scallion, roughly chopped
1/2 jalapeno, roughly chopped
1 tsp. cracked black pepper
bunch of cilantro or parsley (optional)
1 tsp. - 1 tbsp. canola oil
Put all ingredients (minus the oil) in a zip lock bag and marinate for a few hours, or overnight. Let come to room temperature when ready to cook.
Preheat oven to 375 F. Heat a pan to medium high, add oil. When the oil is hot, sear the meat on both sides for about 4 minutes. Pop in the oven for 5-10 min. Take out when medium rare. Serve with a baked potato and some vegetables.
Thursday, January 13, 2011
Christmas Roast
Christmas this year was a little out of the ordinary, we had the boy, his roommate, my college roommate and her mother all over for Christmas Dinner. Every Christmas we either do a Duck or a Standing Rib Roast. This Christmas because we had so many people a Roast was not only requested but required. This year I decided to do something different and add a breadcrumb crust. It came out juicy on the inside, and crisp on the outside, most of all, everyone loved it.
Standing Rib Roast:
1 4-5 pound rib in roast
1/2 cup breadcrumbs
3 cloves of garlic, finely minced
zest of 1 lemon and 1 orange
1 tbsp. salt and pepper
1 tsp. sugar
few pinches of red pepper flakes
1/2 - 1 tsp. chili powder
1 tbsp. garlic powder
1 tbsp. freshly chopped thyme
1 tbsp. freshly chopped rosemary
1/4 - 1/2 cup olive oil
Take out the roast 1 hour before cooking, pat dry with paper towels, and let come up to room temperature. Preheat the oven to 425F.
Combine the breadcrumbs and all the herbs and spices together. Add the olive oil in till the breadcrumbs will "paste" together or so. Once combined thoroughly, press all over the roast firmly so it sticks to the meat.
Place on a rack in a roasting pan, fat side down, and put in the oven. Roast for 45 minutes, turn the pan around, and check temperature of the meat. Continue to roast the meat till it is medium rare (about 1.5 hours), you should take out the meat at 140 F. Let the meat rest for at least 20 minutes (it will still stay warm) and slice thinly after resting, then serve.
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| Photo courtesy of the boy's roommate... |
Standing Rib Roast:
1 4-5 pound rib in roast
1/2 cup breadcrumbs
3 cloves of garlic, finely minced
zest of 1 lemon and 1 orange
1 tbsp. salt and pepper
1 tsp. sugar
few pinches of red pepper flakes
1/2 - 1 tsp. chili powder
1 tbsp. garlic powder
1 tbsp. freshly chopped thyme
1 tbsp. freshly chopped rosemary
1/4 - 1/2 cup olive oil
Take out the roast 1 hour before cooking, pat dry with paper towels, and let come up to room temperature. Preheat the oven to 425F.
Combine the breadcrumbs and all the herbs and spices together. Add the olive oil in till the breadcrumbs will "paste" together or so. Once combined thoroughly, press all over the roast firmly so it sticks to the meat.
Place on a rack in a roasting pan, fat side down, and put in the oven. Roast for 45 minutes, turn the pan around, and check temperature of the meat. Continue to roast the meat till it is medium rare (about 1.5 hours), you should take out the meat at 140 F. Let the meat rest for at least 20 minutes (it will still stay warm) and slice thinly after resting, then serve.
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