Tag Archives: entree

Short Ribs Braised in Red Wine over Polenta

Beef Short Ribs

Beef Short Ribs

Beef Short Ribs braised in Red Wine

Beef Short Ribs braised in Red Wine

Beef Short Ribs braised in Red Wine over Polenta

Beef Short Ribs braised in Red Wine over Polenta

Enjoying some short ribs

Enjoying some short ribs

Beef Short Ribs braised in Red Wine over Polenta Beef Short Ribs braised in Red Wine over Polenta

After a long absence, I needed to get back in the kitchen and prepare some home cooked meals.  My son PJ suggested that I make Gordon Ramsey’s short ribs. It was a collaborative effort with him and the result was a Grand Slam. Of course, he thought he was Gordon Ramsey and acted like him, but, I had to take control in Gina’s Kitchen. Let’s just say, we were each other’s sous chef! I was feeding 6 hungry people and I came up with the following measurements.  This recipe can easily be divided in half for a smaller crowd.

Serves: 6-8  Level of difficulty: Easy-Medium

Time: Allow a minimum of 3 hours from start to finish

Ingredients:

  • 8 lbs. beef short ribs
  • Olive oil as needed for searing the ribs
  • Salt and pepper to taste
  • 5 oz. of tomato paste
  • 2 heads of garlic, cut in halves (unpeeled)
  • 1 bottle of red wine, Chianti, Pinot Noir or Cabernet
  • 28 oz. of beef broth low-sodium
  • Italian parsley for garnish, optionalSide dish:

    1 cup Polenta for 4 cups of water, salt to taste

    Mushrooms topping: 

  • 8 oz baby Portobello mushrooms, sliced
  • 1 tbsp. salted butter
  • 1 tbsp.  olive oil

    Preparation:
    1) Season the ribs liberally with salt and pepper on both sides. Let it sit at room temperature for 20-30 minutes. ( I keep my house on 75 degrees F.)2)  Pre-heat the oven at 350 degrees F.
    3) In a very large and deep pan, over medium-high heat on the stove top, pour about 1/4 cup of olive oil. Sear the meat on both sides for about 3-4 minutes each side. Rotate the meat in the middle of the pan where the heat is, using a set of tongues.

    4) Place the garlic face-down randomly. Add  tomato paste and stir it in all over the bottom of the pan. Cook until it obtains a rust color. Deglaze with the wine. Cook until it reduces 3-4 minutes.

    5) Add the beef broth, and control the sodium if necessary. Bring to a quick boil. Turn stove top off.  Cover with aluminum foil and place in the oven for 2.5 hours. Just forget about it, figuratively speaking.  (please do not leave oven unattended)

    6)  In a small frying pan, over medium-high heat, melt the butter and the oil, and pan fry the mushrooms until they are golden brown. Set aside.

    7) Prepare the polenta 20 minutes before the ribs are done. If you do it too soon, it will clump up.  Follow cooking  instructions on package.  Keep on the lowest heat until you’re ready to serve.

    8) Remove the ribs out of the oven and place them in a large platter. Take all the garlic out.  Pass them through a sieve and put the garlic paste in the sauce.  Stir well. Now it’s time to serve. Either buffet style or  you can plate it, by placing some polenta on the bottom of a platter, put the ribs on top and garnish with the mushrooms and parsley.
    Wine pairing suggestions: A bold Cab, Chianti or any red wine of your choice.It’s good to be back in the kitchen after a long absence.This blogpost is in Memory of My Beloved Dad, John.  I will always remember him in the kitchen as my potato peeler, my pot scrubber and my right hand daddy’s little girl. I will miss savoring delicious pasta dishes with him, but his legacy will live in my heart forever.

    RIP DAD- 1936-2016

    Disclosure:

    This dish is an adaptation of Gordon Ramsey’s recipe on YouTube. These measurements are mine based on 8 lbs. of ribs.
    Photographed by Gina Martino Zarcadoolas for Foodiewinelover

    Happy Braising!
    Gina Martino Zarcadoolas
    My Food, Wine & Travel Lifestyles

Delicious Field Greens & Strawberry Salad

Field Green Salad, Rotisserie Chicken, Sourdough bread

Field Greens Salad, Rotisserie Chicken, Sourdough bread

imageNo one wants to cook during the hot days of summer. For this reason, I like to create different salads and pair them with a protein. Today, I picked up a rotisserie chicken and some sourdough baguette to go with my delicious salad. It’s easy and takes less than 10 minutes to prepare. Recently, I started using a nice wooden bowl.  I prepare the dressing right in it, and then, I toss the salad. This way, you avoid more cleaning and save time.   Follow me in the kitchen and watch me whip a quick meal.

 

Warning: If you are allergic to nuts  or any type of seeds, omit the pumpkin seeds.

Serves: 4-6 as a side dish
Level of difficulty: Easy

Ingredients:

  • 1  – 5-oz bag of mixed field greens
  •  1 tsp. Dijon mustard
  •  1 tsp. honey
  •  1 tbsp. balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 6 organic strawberries, sliced
  • 1 handful of pumpkin seeds
  • 4.5 oz. garlic and herbs goat cheese, broken into pieces

Preparation:  
In a medium-sized bowl, whisk mustard, honey and balsamic vinegar. Slowly, pour the olive oil and continue whisking until it emulsifies. Drop the greens, strawberries, pumpkin seeds and goat cheese. Toss well.

I served it with 2 store-bought rotisserie chicken, (only 1 in picture)  and some sourdough bread.  My family smeared the goat cheese on the bread and it was divine.

Cook’s note: You can substitute pumpkin seeds for pecans or walnuts.  If you don’t like goat cheese, use another soft cheese of your choice.

Happy Tossing from My Kitchen to Yours!

Gina Martino Zarcadoolas
My Food, Wine & Travel Lifestyles

Scrumptious Seafood Pasta Dish #2 With a Twist

Scrumptious Seafood Pasta Dish

There’s nothing like having a no-fail recipe in your repertoire, because you know you can always count on the result being the same.  However, having been in the kitchen for so long, I like to challenge myself,  play around, and experiment to change things up a little. This is a spin-off to a dish that I made called Scrumptious Seafood Pasta Dish. The method is very similar, but I added some roasted red bell peppers. The result was equally as delicious. Follow me in My Kitchen!

Roasted bell peppers

Serves: 4-6
Degree of difficulty: Easy – Medium

You will need a brown paper bag

Ingredients:  

  • 1.5 lb. sea scallops
  • 1/2 jug of clam juice – About 5-6 ounces
  • 1/2 cup of Chardonnay wine
  • 2-3 Tbsp. Olive oil
  • Salt & Pepper to taste
  • 1/2 cup chopped tomatoes
  • 2 red bell peppers, roasted/charred (the twist) rough chopped *
  • 3/4 cup heavy cream
  • 1/4 cup pasta water, if needed *
  • 2-3 Tbsp. butter
  • Grated Parmigiano Reggiano, (Parmesan cheese)
  • 3-4 garlic cloves, minced
  • 1/2 tsp. Oregano
  • Few leaves of basil, chopped in a chiffonade style
  • 1 lb. Linguine

Preparation:

1) Wash peppers, and broil them whole,  on high for about 10-15 minutes depending how close they are to the burner. Turn them occasionally, using a mitten. Once they are charred all around, remove them from the oven. Place them in a brown paper bag and close it. Let it sit in there for about 15 minutes. This step will make it easier to remove the skin. It should peel off easily. If not, use a knife to remove the skin. Set aside.

2) On Medium-high heat, drizzle the olive oil on the bottom of a 6-quart pan.  Sautee the garlic, as soon as it releases its aroma, drop the scallops and deglaze with the wine. This should take a couple of minutes.

3)   Add the tomatoes, bell peppers, clam juice and season with salt, pepper, oregano. Slowly add the heavy cream and stir.  Lower the heat and bring to a quick simmer. This does not take long as you do NOT want to overcook the scallops. They will become chewy. Remove from burner. 

4) Simultaneously,  bring water to a boil for the pasta and cook according to package directions. I like to cook it al dente, (to the bite).  Once pasta is cooked, drain it, and reserve 1/4 cup of the water. Drop pasta  into the scallop sauce, and add pasta water if necessary.  Put the pan back on the burner, swirl in the butter for some added richness, and give it a good stir. This is all done at very low heat to warm it up. Garnish with the basil at the end so they don’t wilt.  Now, it’s time to plate. Sprinkle with cheese and voilà, the result is a lip smacking delicious pasta dish.

I hope you will try this delectable recipe that will have your loved ones begging for seconds.  Have a fantastic new week!

Wine pairing suggestions: Chardonnay, Sauvignon Blanc. For a special occasion, pair this dish with a nice Viognier, and you will wow your guests.

Scrumptious Seafood Pasta Dish #2

Scrumptious Seafood Pasta Dish #2

Scrumptious Seafood Pasta Dish

Scrumptious Seafood Pasta Dish

*Cook’s tips:

1) You can grill, roast or broil the peppers. The broiler was the most convenient for me.

2) You probably won’t need the pasta water in this version. There should be plenty of sauce to coat the linguine. Use your judgment.

3) As you can see, I didn’t use all the seafood that I used in the original dish. You are more than welcome to use them, if you want.

Happy Cooking and Cheers from Gina’s Kitchen! 

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Aglio E Olio With Broccoli Rabe & Roasted Tomatoes

Aglio e Olio with Broccoli Rabe & Roasted Tomatoes
Aglio e Olio with Broccoli Rabe and Roasted Tomatoes

Aglio e Olio with Broccoli Rabe and Roasted Tomatoes

 

There are literally a thousand ways to make pasta, and I love to create dishes using different pasta shapes.  Sometimes, I plan ahead, but there are other times, I try to use whatever I have in the fridge and in the pantry. It’s a bit challenging but it can be fun.  I also get inspired while I am shopping, and I see the different ingredients. I start visualizing how I can combine them together in a dish.  Today’s recipe is a perfect example of that. I grabbed the ingredients at the grocery store and put them together very quickly.  I fed my family, and everyone was smiling while savoring the pasta.  Aglio e Olio in Italian means garlic and oil, and traditionally used with spaghetti. I developed this dish and take full credit for the recipe and the method of cooking.

Serves: 6-8 – Level of difficulty: Easy – Medium 

Time: from start to finish 35 minutes (fast paced) allow yourself 45 minutes in total. You will be juggling but you can do it, I promise you. You will have the oven and two burners going at one point. Just pay attention, and do not use your cell phone. (LOL) 

Ingredients: 

  • 1 – 16 oz pasta Gigli Flowers, (Flora’s Brand) *
  • 1 pint of cherry tomatoes
  • 1/2 lb. of pancetta, chopped *
  • 1/3 cup of garlic, chopped
  • 3/4 cup extra virgin olive oil, plus more to drizzle
  • sea salt to taste
  • Pinch of crushed red pepper
  • 1 head of broccoli rabe, rough chopped
  • 1/4 cup pasta water (reserved)
  • 1/2 -3/4 Grana Padano cheese for grating *
    Preparation:

    1) Place tomatoes on a tray, season with salt and pepper, drizzle with olive oil. Bake in a pre-heated 425-degree F. oven for 30 -35 minutes.  Give them one good stir, at the half-way point.

    2) In the meanwhile, bring the salted pasta water to a boil.

    3) On another burner, in a very large skillet, over medium-high heat, heat 3 tbsp. olive oil, sauté the pancetta for 2 minutes, add the garlic. Once you smell the aroma, set this pan aside. (Away from the burner)

    4) The pasta should be in the boiling water by now. 5-7 minutes prior to pasta being done, drop the broccoli rabe in there to avoid using another pot.  Check for doneness and drain the pasta and broccoli rabe. Be sure to reserve some pasta water.

    5) Place the large skillet with pancetta and garlic back on the burner on very low flame, drop the rest of the olive oil, the pasta, 1/4 cup pasta water, broccoli rabe, roasted tomatoes, grated cheese. Sprinkle with crushed red pepper. Season with more salt if necessary. Mix well and serve at once.

    Cook’s Tips:

    1) Use any short pasta you have in your pantry
    2) you can substitute pancetta with bacon
    3) Use as much or as little cheese as you want. You can also use a different cheese such as Parmigiano Reggiano, (parmesan)
    4) Always cook pasta according to package directions, unless you like it al dente. In that case, deduct 2 minutes from the cooking time.  The best way to know if the pasta is cooked to your liking is simply taste it.

    As you can see from my notes, pasta is very versatile and can be prepared according to your taste. You can use any meats, pasta shapes or veggies of your choice, and stamp your name on it!

    Wine suggestions: Vermentino, Verdicchio, or Sancerre – Sauvignon Blanc from the Loire Valley.

Recipe developed by Gina over at Foodiewinelover
Photos: By Gina for Foodiewinelover

Buon Appetito From My Kitchen to Yours!

Gina Martino Zarcadoolas
Foodiewinelover
My Food, Wine & Travel Lifestyles

 

Arayes, A Delicious Middle Eastern Meat-Stuffed Pita

Arayes
Prepping for Arayes

prepping for Arayes

Ground Sirloin

Ground sirloin

Arayes with side of hummus

Arayes with side of hummus

Arayes are a very popular street food in the Levant region, and a crowd pleaser. They are easy to make, and  very tasty.  The word Ara’yes in Arabic is the plural word for Arous, meaning bride.

If you are a meat lover, and looking for something quick and satisfying, look no further. I’ve got the perfect dish for you, it’s called Arayes.  It’s a meat-stuffed pita dish that can be made on a week night, if you are pressed for time.

Serves 6-8 with a side dish, based on your appetite
Level of difficulty: Easy This recipe can easily be divided in half.

Ingredients:

  • 4 lb ground beef sirloin *
  • 3 tbsp. extra virgin olive oil
  • 1 cup onion, chopped
  • 1 cup flat-leave parsley, chopped
  • 6 garlic, chopped
  • 1 tsp. sea salt
  • Freshly ground black pepper
  • 1/4 tsp. allspice  *
  • 1/4 tsp. coriander *
  • 1/4 tsp. nutmeg *
  • 1-2 tbsp. tomato paste
  • Pita Bread *
  • Lemon, juiced 


    Preparation:
    1) In a large frying pan, over medium-high heat, heat up olive oil. Saute the onions for 3 minutes. Add garlic, sauté an additional 2 minutes. Add meat, salt, pepper, allspice, coriander, nutmeg.  Pan fry for about 10 minutes on high, depending on what material you’re using. Be careful not to burn the bottom, stir occasionally. It will render some liquid, but will dry up.2) Add tomato paste, and more oil if necessary. Keep stirring, add fresh parsley. Adjust seasoning to your taste. Remove.

    3) In the meanwhile, warm up pita bread in the broiler, but you can also grill them for a more authentic version. Stuff the pita bread with meat,  garnish with parsley, and sprinkle lemon juice on top.  Hummus.Tabbouleh, or Fattoush Salad make wonderful side dishes for this lovely meal. The choice is yours! Visit the links to get the recipes.

Cook’s notes:

1)Traditionally, lamb meat is used in this dish, but ground beef or ground turkey work well also.

2) You can substitute the coriander, nutmeg and allspice for a spice called 7 Spices. It can be  found in Middle Eastern specialty stores.

3) Buy large pita bread and cut in half or use the small ones.

Have fun in your kitchen!

Gina,  Foodiewinelover 

My Food, Wine & Travel Lifestyles 

 

New York Strip Steaks Grilled To Perfection

New York Strip Steaks

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Grilled New York Strip Steaks

Grilled New York Strip Steaks, cooked medium-rare

It’s summertime,  that means, it’s the season for bathing suits, flip-flops, and splashing in the water to keep cool. It’s also time to enjoy the outdoors, with some burgers, an occasional hot dog, and some delicious steaks on the grill. Once in a while, I like to savor a nice juicy steak. It’s hard for me to pick one cut, since I like all of them. However, today, I will share with you, an easy way to grill some New York strips. When picking your steaks, make sure they have thin white streaks of fat throughout them, called marbling. They keep the meat nice and juicy. In addition, to that, the fat adds lots flavor.

Serves 3-6  depending on your appetite and diet restrictions.
Level of difficulty: Easy

Ingredients:  

  • 3 New York strip steaks, about 12 – 14 oz. each
  • Freshly ground pepper
  • Himalayan salt or sea salt *

Preparation: 

1) Always take out the meat from the fridge at least 30 – 45 minutes to bring it to room temperature. This step is vital in making sure the meat is cooked evenly.

2) In the meanwhile, season liberally with salt and pepper.  Let it marinate on a tray or dish, until it reaches room temperature.

3) Fire up the grill at high temperature.  MAKE SURE IT’S SUPER HOT!

4) Place the steaks on the grill, cover, and forget about them for about 3 – 4  minutes. I recommend you use a timer until you master this method.

5) They should have nice grill marks on the cooked side, flip them, cover and cook the other sides, another 3 -4 minutes. This will take some practice, and you may need to lower the flame if necessary.  With this method, you will obtain a medium-rare temperature. If you want a medium temperature, lower the flame, and cook an additional 2-3 minutes on each side.

Removed the steaks from the grill and place them on a platter. Let them rest for a couple of minutes to retain the juices. DO NOT COVER! You will have the perfectly grilled New York Strip Steaks.

I served them with my delectable pasta salad, and my family had a feast. Grilled veggies and field green salads also make a nice accompaniment.

I recommend a full-bodied red wine to go with the steaks to cut through the fat. A Malbec from Argentina,  a California Cab, or a beautiful Italian Barolo. The choice is yours. If you like beer, then by all means, go for it.  I suggest freshly squeezed lemonade for the kids.

Keep hydrated, drink lots of water in between, and don’t forget the sunscreen.

Happy Grilling!

Gina, Foodiewinelover

Disclosure: There’s always a health risk involved when consuming red meat, unless it’s fully cooked. (Luckily for me, I never had an issue). For your safety, I recommend you follow the advice of your doctor or a nutritionist.

 

 

 

 

 

Shrimp Saganaki

Shrimp Saganaki

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Shrimp Saganaki

I love everything Greek! After all, I’m married to one, and to his Big Fat Greek family.  One of the things they enjoy doing, is eating, and they love celebrating everything with food. I do have some knowledge on the Greek culture, because I had the opportunity to visit some beautiful places in Greece. I’ve also made some wonderful Greek friends on Facebook. One of the biggest staples in Greek cooking is Feta cheese, and I love it on almost everything. There’s nothing more Greek than that in my opinion. I love it in salads, omelettes, recipes, with Pita bread, or by itself. Today, I will share with you a lovely recipe made with shrimp and feta cheese, and it’s a winner in my book. The name Saganaki is given to dishes that are cooked in this frying pan, with two handles. Traditionally, this pan is used in making shrimp dishes, and to flambe’ some delicious Greek cheeses. You don’t need this specific pan to make this recipe, but I wanted to share some of the Greek traditions with you. Some traditional recipes call for tomato paste which I love using, and they also leave the shell on the shrimp. It does make for a killer presentation.

Serves: 6-8 Level of difficulty: Easy

 Ingredients: 

  •  1.5 – 2 lb. large shrimp, peeled and deveined, tails on
  •  3 tbsp. olive oil + more
  • 6-8 garlic cloves, chopped
  • 1 pint roasted cherry tomatoes
  • 2 tsp. oregano
  • 1/2 – 3/4 ounce ouzo, Greek liqueur
  • Salt and black pepper to taste *
  • 4-6 oz. Feta cheese, crumbled *
  • Flat leave parsley, chopped for garnish

Preparation:

1) Place tomatoes on a tray, drizzle with olive oil and salt. Bake in a 375 degree oven for 20-30 minutes, or until caramelized.

2) In the meanwhile, In a “Saganaki” or a large frying pan, over medium-high heat, heat olive oil, sautee the garlic, 1 minute, add the shrimp. Cook for about 3 minutes. Deglaze with ouzo, turn the shrimp, add the tomatoes, oregano, black pepper, cook for 2 minutes. Lower the flame to medium-heat,  add the Feta cheese, and cook an additional 1-2 minutes, or until the shrimp are no longer translucent. Garnish with parsley. Drizzle with olive oil. Serve with orzo, potatoes or pasta. I served mine with whole-wheat angel hair. This dish makes a wonderful meze, which is Greek for snack or appetizers.

*Be careful with the salt, as the feta is already salty. I like to buy the feta in a container, and crumble it myself. It has a fresher taste than the already crumbled one.

If you don’t have ouzo readily available, use some dry white wine, it will be the next best thing. However, ouzo is the way to go in this dish, in my opinion.

I hope you have enjoyed this blogpost, and will attempt to make it soon for your loved ones. It will be the talk of the town, I promise you.

Happy Cooking from My Kitchen to Yours!

Gina/Foodiewinelover
My Food, Wine & Travel Lifestyles

 

 

 

 

Finger Licking Chicken Wings

Chicken Wings

Chicken Wings

Chicken Wings

Most of the time we go out to eat chicken wings, and usually order it Buffalo style.  This time, I have created an Asian/Caribbean fusion version of this recipe that you will find absolutely delicious.

Serves: 6 – 8 as an appetizer – 4 as an entrée with a side dish.
Level of difficulty: Easy – medium

Ingredients:  

  • 4 lb. whole chicken wings
  • 3 tbsp. soy sauce, low sodium
  • 2 tbsp. olive oil
  • 6 garlic cloves
  • 2 handful of cilantro
  • 1 tbsp. red wine vinegar
  • 1 tsp. freshly grated ginger
  • 4 tbsp. honey
  • 2 scallions, chopped for garnish
  • Salt and ground pepper to taste
  • Pinch of red pepper flakes, optional


Preparation: 

1) In a blender, or food processor, combine soy sauce, olive oil, garlic, cilantro, vinegar, ginger. Blend together, but make sure there are bits and pieces of garlic to give it some texture. Set aside.

2) Place the chicken wings in a single layer on a large tray, season lightly with salt and black pepper to taste, (Soy sauce tend to be salty, please take it easy on the sodium) on both sides. Pour the mixture on the wings, drizzle the honey. Mix well with your hands, and make sure the wings are nicely coated with mixture. Cover with foil.

3) In a 350 degree oven, place the wings on bottom rack, bake for 30 minutes. Remove the tray from the oven.

4) Remove foil. Broil on the middle rack for 10 minutes. Turn them, broil other side for an additional 1o minutes.  The entire cooking process takes about 50 minutes.  (30 minutes baking, 20 minutes broiling) The wings should have a nice golden brown color, with a caramelized sauce. Please make sure, the chicken is cooked through before attempting to taste it.

Place the wings on a serving platter, with the sauce on the side. Garnish with scallions. Serve with a side dish of your choice, or as an appetizer. My family devoured all the wings in a blank of an eye. They thought it was a home run!

Happy Cooking! Keep Smiling at your food and your food will smile back at you.

 

Surprisingly Delicious Turkey Chili

 

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Every once in a while, I make a very good chili with ground sirloin. However this time, in keeping with my healthy eating theme (which lasted barely a week), I decided to make a Surprisingly Delicious Turkey Chili. It was so good that if I didn’t tell my family it was turkey, they could have easily been fooled.

Serves: 4 -6 as a main meal, or 8 – 10 as a side dish
Degree of difficulty: Easy –  This recipe can easily be divided in half.

Ingredients:

  • 2- 20 oz ground turkey
  • 2 cans pinto beans, rinsed and drained
  • 3 tsp. chili powder
  • 1.5 tsp. cumin
  • 1/4 tsp. cayenne pepper
  • Salt & black pepper to taste
  • 1.5 cup low-sodium chicken broth *
  • 2 cups chopped tomatoes
  • 1 medium onion, diced
  • 1 green pepper, diced
  • 1 tbsp. tomato paste
  • 4 tbsp. olive oil
  • Hot sauce to taste *
  • garlic powder, a sprinkle *
  • Grated cheddar cheese
  • Dollop of sour cream
  • flat-leave parsley for garnish

Preparation:

1)  In a medium size pot, over medium high heat, heat olive oil, sweat the onions and peppers, for 2-3 minutes. Add tomato paste, and brown it while stirring.  Add ground turkey, brown for 5-10 minutes by stirring occasionally. DO NOT TASTE IT YET!!  TURKEY IS STILL RAW AT THIS POINT.

2) Add all your seasonings, cumin, cayenne pepper, chili powder, salt, black pepper, stir well.

3) Add the beans, broth, tomatoes, bring to a boil, then, lower the heat to medium low. Cover and simmer for about 30-40 minutes. Stir occasionally to avoid sticking on the bottom of the pot. At this point, go ahead and give it a taste, and adjust seasonings if necessary. Toward the end, add your hot sauce. If chili is too thin, uncover, and simmer for an additional 10 minutes. This will allow the chili to evaporate a little and become thicker in consistency. The entire cooking time should take about 1 hour or so.

Place in a bowl, garnish with grated cheese, parsley and a dollop of sour cream.

I hope you will make this wonderful chili for your family, because it is very hearty and healthy.  They will enjoy it, I promise you.  You can eat it by itself, or as a side dish. Of course, my family was looking for the hot dog, and I kindly responded, not this time!

*Chicken broth, hot sauce, garlic powder are NOT featured in the picture, but they are part of the recipe.

Your meal will always taste better if you cook with passion. Don’t look at it as a chore, I know it’s not easy, especially after a long day’s work.  If you’re not up to cooking, stay away from the kitchen and order out. (It doesn’t have to be expensive)  Another option, is to make the chili ahead of time, it will taste better the next day.

Happy Cooking from My Kitchen To Yours!

Filet Mignon with a Sherry Cream Sauce

If you are celebrating a special occasion and want to make a nice impression, this is the dish. I recommend to do this on the weekend since it is time-consuming, but worth every effort. First, start with the sauce and set aside.  Decide what side/starch you’re making and start prepping, next, sauté the mushrooms. Lastly, prepare the meat.

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Serves: 4
Degree of difficulty: Medium – Difficult
(It’s time-consuming but easy-to-follow.  Allow a minimum of 1. 1/2 hours from start to finish)

I will start with the method of cooking for the meat first, since it is the featured dish. Otherwise, follow my directions in the introduction to make things easier in the kitchen.

Filet Mignon

INGREDIENTS:

  • 2. 1/2 lbs pre-cut Filet Mignon, 4 pieces*
  • 2 tbsp. olive oil
  • Salt & Pepper to taste

PREPARATION:

1) Season the meat with salt & pepper and let it sit at room temperature for at least 30 minutes.  Pre-heat oven to 350 degrees.

2) Meanwhile, in a large pan, (that can withstand the oven temperature) over medium-high heat, heat oil, sear the meat, 3 minutes on one side, then 2 minutes on the other side. There will be a nice sizzling sound, and the meat will get a nice brownish color as pictured.

3) Finish cooking in the oven for 15 minutes, for a  medium-rare to medium temperature based on your oven.  Remove, cover with foil and let it sit for 5 minutes to retain the juices.

Sherry in a Cream Sauce

INGREDIENTS:

  • 1 shallot, chopped
  • 1/2 cup Sherry
  • 1 cup low sodium beef stock (or broth)
  • 1/2 cup of heavy cream
  • 1 tbsp. salted butter (unsalted if on low-sodium diet)
  • 2 tbsp. olive oil
  • 1 tsp. corn starch, 3 tsp. water, optional

PREPARATION:

1) In a large pan, over medium high heat,  heat the oil and the butter, then sweat the shallots for about 2 minutes.

2) Deglaze with the sherry and lower the heat,  about 1 minute.

3) Add the stock, bring to a boil and simmer for about 1 minute.

4) Whisk in the cream, let it reduce on low heat for about 15 minutes. Add salt and pepper to taste. Stir occasionally.

To obtain a thicker sauce, dilute the corn starch in the water and
pour in the sauce. Stir and simmer an extra 2 minutes, and set aside. It will thicken upon sitting while you’re busy preparing the other dishes. Before serving, just warm it up on very low heat and stir. 

Sautéed Mushrooms

INGREDIENTS:

  • 1 lb portabella or cremini mushrooms, sliced
  • 2 tbsp. olive oil
  • 1 tbsp. salted butter

PREPARATION:

1) In a medium size pan, over medium-high heat, heat oil and butter, add the mushrooms and sauté them for about 10 minutes while stirring occasionally.

I also served a salad, and potatoes as a side dish, not featured.

*You can substitute the Filet with a Sirloin cut, to make it a more affordable dish. Just be sure not to overcook it, as it can get tough.

I suggest you cook and clean as you go along, otherwise, the kitchen will be a big mess. You will have to do some juggling, but in the end, you and your family will be very happy with the amazing results. Now it’s time to plate the Filet Mignon.

Swirl some Sherry Cream Sauce on the bottom of the plate, place the Filet on top, drizzle more sauce, then garnish with mushrooms and parsley. Bon Appetit!

Wine pairing suggestions for this dish:  Valpolicella, Amarone, Chianti Classico, Primitivo or a California Zin

I hope you have enjoyed reading this post and will find the time to make this exquisite dish.  Always live life to the fullest, and celebrate with good food and wine. Happy Cooking from Gina’s Kitchen!

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