Research by Steven L. Brawley
Royal Beef Tenderloin
- 1 cup soy sauce
- 2/3 cup vegetable oil
- 3 tablespoons brown sugar
- 2 tablespoons Dijon mustard
- 1 tablespoon white vinegar
- 1 teaspoon garlic powder
- 1 green onion, chopped
- 5 lbs beef tenderloin
Royal Butter portion
- 1/2 cup butter
- 1 (8 ounce) package cream cheese
- 1/4 cup mayonnaise
- 1/4 cup prepared horseradish, drained
- Combine the first seven ingredients in a large zip lock bag, shake well, then add the tenderloin.
- Marinate the tenderloin in the refrigerator for 8 hours, turning occasionally.
- Remove the tenderloin from the bag and put the marinade in a saucepan.
- Bring to a boil (reduce) and set aside.
- Place the tenderloin in a roasting pan.
- Bake at 400 degrees for 45-55 minutes. Baste occasionally with marinade.
- In the last minute or so cover the tenderloin with the marinade and let baste on.
- Remove from oven and let stand for 10 minutes before slicing and serving.
- While the tenderloin is cooking, prepare the royal butter by combining all of the ingredients and beating at medium speed until well blended. Serve at room temperature. Makes 2 cups. You may want to adjust this recipe for the size of the tenderloin you are preparing. Top each serving of tenderloin with the royal butter.
Shepherd's Pie (Marta Squbin)
- 4 cups chopped lamb (the meat must be rare) or 4 cups roast beef ( the meat must be rare)
- 2 large garlic cloves, chopped
- 1 large onions, chopped
- 1 teaspoon fresh rosemary leaves
- 8 tablespoons kerry Irish gold butter, divided
- 3 tablespoons flour
- 1 cup beef stock or 1 cup bouillon
- 4 cups mashed potatoes
- Preheat oven to 350. Combine the lamb, garlic, onion and rosemary and put them through a meat grinder twice. If you don't have a meat grinder, don't use a food processor because that doesn't give the right texture. Use a knife to chop [or shred] the ingredients very fine, the way you would if you were making hash.
- Melt 6 tablespoons butter in a large skillet and stir in the flour.
- Stirring constantly with a wooden spoon, cook for 5 minutes or until completely blended. Slowly add the beef stock, stirring as you add, and cook until thickened - about 5 minutes.
- Add the chopped lamb mixture and stir to blend. Add salt and pepper to taste.
- Spoon this meat mixture into a 2-quart oval ovenproof casserole dish. Spread the mashed potatoes over the top. They should be as even as possible and touch the rim of the dish so that non of the meat mixture shows.
- Use a fork to rake a design along the top, drawing the tines over the sirface from one end to the other the long way. Dot with the remaining 2 tablespoons of butter. Bake for 40 minutes or until the filling is bubbling hot and the potatoes are lightly browned.
Baked Seafood Casserole
- 1 pound canned or frozen crabmeat
- 1 pound shrimp, cooked, shelled and deveined ( canned shrimp may be used)
- 1 cup mayonnaise
- 1/2 cup chopped green peppers
- 1/4 cup finely chopped onions
- 1 1/2 cups finely chopped celery
- 1/2 tsp salt
- 1 tbs Worcestershire sauce
- 2 cups coarsely crushed potato chips
- Heat oven to 400 degrees. Combine crabmeat, shrimp, mayonnaise, green peppers, onions, celery, salt, and Worcestershire sauce. Pour into a buttered 2 1/2 quart casserole.
- Top with cruched potato chips. Sprinkle with paprika. Bake for 20 to 25 minutes or until thoroughly heated. Makes about 8 servings. This can also be baked in individual dishes.
- 2 pounds boneless beef sirloin
- Salt and ground black pepper to taste
- 3 tablespoons all-purpose flour
- 4 tablespoons butter, divided
- 2 cups beef broth
- 1/2 cup sour cream
- 3 tablespoons tomato juice or paste
- -1/4 cup grated onion
- Rice or noodles
- Fresh sliced mushrooms. Ask butcher to cut beef into strips. Season beef generously with salt and pepper.
- Cover and let stand 2 hours in cool place. In large skillet, whisk flour and 3 tablespoons butter over low heat until mixture bubbles and forms a smooth paste. Slowly add beef broth, stirring constantly until mixture thickens.
- Let boil 2 minutes. Reduce heat and add sour cream alternately with tomato juice, still whisking.
- Simmer slightly 1 minute; do not let boil. In separate skillet, quickly brown beef and onion in remaining 1 tablespoon butter over medium heat. Add contents of meat pan to sauce; season with salt and pepper.
- Simmer very gently or cook over hot water in double boiler 20 minutes. Serve over rice or noodles. 6 servings.
Poulet A' L'estragon
- 3 lbs chicken parts, can use whole chicken
- 2 tablespoons flour
- 3 tablespoons butter , for browning, may need more
- 2 -3 shallots , finely chopped
- 1/2 cup chicken stock
- 1/2 cup dry white wine
- bay leaf
- 1 pinch thyme
- 2 parsley sprigs
- 2 tablespoons dried tarragon or 1 bunch fresh tarragon
- 1 cup light cream
- 1/4 cup Parmesan cheese, grated
- Fresh tarragon leaves, to garnish (optional)
- Season the flour with salt and pepper to taste and coat the chicken; reserve the flour not used for sauce later. Brown the chicken in some butter and sprinkle the shallots over the chicken and simmer for a few minutes.
- Add the chicken stock, wine, bay leaf, thyme, parsley and tarragon; cover and simmer chicken parts for about 25 minutes, if using whole chicken, simmer about 45 minutes or until tender, turning frequently.
- Remove from pan and keep hot. To the pan juices add the cream and grated cheese, and any flour not used in coating the chicken. Simmer over low heat until sauce is thick. Strain sauce over the chicken and garnish with tarragon leaves.
Chicken in White Wine (Rene Verdon)
- 4 tablespoons margarine
- 1/4 lb bacon or salt pork
- 1 large onion, chopped
- 1 carrot, sliced
- 1 minced garlic cloves
- 2 minced shallots
- 8 boneless skinless chicken breasts
- 2 tablespoons flour
- 2 tablespoons chopped fresh parsley
- 1 teaspoon marjoram
- 1 bay leaf
- 1/2 teaspoon thyme
- 1 pinch salt
- 1 pinch pepper
- 2 cups dry white wine
- 3/4 lb sliced mushrooms
- Melt butter in a dutch oven, add bacon, onions, carrots, garlic, and shallots. Brown lightly.
- Remove veggies to a separate plate with a slotted spoon, and brown the chicken in the remaining juices.
- Remove the chicken to a separate plate, add the wine and seasonings, and stir to incorporate all the little brown bits in the pan.
- Put the chicken back in, turn to low, and simmer for 40 minutes with lid OFF. Lightly saute mushrooms to get rid of the moisture. Drain. Remove chicken from pan, whisk in flour until sauce is thickened and bubbly.
- For the last 10 minutes of the chicken cooking, add the mushrooms and the vegetable mixture to the chicken. Alternatively, if preparing ahead, once the sauce is thickened and bubbly, you can put the chicken, vegetables, and mushrooms in an oven safe serving dish, and pour the sauce over the top. Place in oven on "warm setting."Do not increase oven temp, so you don't dry out the chicken.
Hammersmith Farm's Spiced Chicken
- 5 ounces plain yogurt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cardamom
- 1 garlic clove , crushed
- 3 lbs chicken , quartered
- Mix yogurt and all the spices together.
- Add the chicken pieces and marinate, at room temperature, for 3 hours.
- Line grill with foil and put chicken pieces on rack.
- Grill for 20 minutes or until chicken is cooked.
Poulet Chasseur (Rene Verdon)
- Salt and pepper to taste
- 1 3-lb fryer, cut into 8 pieces
- 1/4 lb butter
- 2 T olive oil
- 1/2 lb raw mushrooms, sliced
- 3 shallots, finely chopped
- 1 cup chicken consomme
- 1 cup dry white wine
- 2 T brandy
- 1/4 cup tomato paste
- 1/2 tsp chopped tarragon
- Salt and pepper the pieces of fowl and saute in butter and olive oil until golden brown.
- Take meat out of fat and saute mushrooms and shallots in same hot oil.
- When they begin to turn a golden color, pour in consomme, white wine and brandy.
- Let simmer, uncovered, to reduce liquid to about one third. Add tomato paste and tarragon and return
- chicken to the pan. Simmer, covered, until tender, about 30 minutes. Add salt and pepper to taste.
- Serve the fowl with its own sauce. Sprinkle with parsley.
Oeufs Toupinel (Marta Sgubin)
- 6 large baking potatoes, scrubbed
- 6 eggs, poached
- Diced cooked ham
- Salt and pepper to taste
- Bechamel Sauce (see below)
- Grated Parmesan or Swiss cheese
- Preheat oven to 350 Fahrenheit. Pierce potatoes and bake for 2 hours or until the flesh can be pierced easily with the point of a knife. While the potatoes are baking, make Bechamel Sauce. Add diced cooked ham to the sauce and set aside. Poach the eggs and set aside.
- When the potatoes are baked, cut a slice off one of the long sides on each potato and scoop out the flesh, being careful to keep the skins whole. Put the flesh in a bowl and mash. Set aside a half-cup. Spoon equal portions of the sauce into each potato skin, then equal portions of the mashed potatoes.
- Top each with a poached egg and season with salt and pepper to taste. Cover each with a little of the reserved mashed potatoes and use a spoon to spread them out over the skins a little.
- Make a crosshatch pattern with a fork and sprinkle with grated Parmesan or Swiss cheese. Return the potatoes to the oven to reheat for a few minutes. Just before serving, put them under the broiler so the tops get brown and crisp.
Bechamel Sauce portion
- 2 tablespoons butter
- 3 tablespoons flour
- 2 cups milk, heated just at the boil
- In a heavy 2-quart saucepan, melt the butter over low heat, then sprinkle the flour over it and slowly stir it in with a whisk. Don't let this roux brown or take on any color, but cook slowly, stirring, for about 3 minutes.
- Turn the heat down until it is as low as you can get it and begin to add the hot milk a little at a time. Immediately begin stirring with a whisk.
- When the ingredients are blended and none of the roux is left unincorporated and you think the sauce is the right consistency, stop adding the milk and cook for another 4 or 5 minutes to get rid of the raw flour taste, stirring and scraping the bottom of the pan all the time. As the sauce cooks, it may thicken; if it does, add more milk. You may not need the whole 2 cups.
Roast Rack of Lamb
- 1 ½ cups dry breadcrumbs, fine
- ¾ cup parsley, chopped
- 1 garlic clove, finely minced
- 1 tablespoon fresh rosemary, chopped
- ¼ cup olive oil, divided
- 2 double racks of lamb, trimmed
- Kosher salt
- Preheat the oven to 450 degrees F. In a small bowl, mix bread crumbs with parsley, garlic, rosemary and all but a few tablespoons of olive oil. Use the reserved tablespoons of oil to brush over the lamb and then season the lamb with salt and pepper.
- Place the rack, meat side up, in a roasting pan, and spread the bread crumb mixture evenly over the meaty parts of the racks. Roast for 15 minutes at 450 degrees F. and then reduce the heat to 400 and roast for another 10 minutes.
- Remove the racks from the oven and place them under the broiler just to give the crust some extra color. Let the meat rest for 8-10 minutes before carving. Note: You can use more garlic, parsley or rosemary.
Tomato and Ricotta Tart (Marta Sgubin)
Pastry Shell portion
- 2 cups flour
- Pinch of salt
- 3 tablespoons shortening
- 8 tablespoons unsalted butter, chilled and diced
- 4 tablespoons cold water
- 1 egg, lightly beaten
- Sift the flour and salt together in a bowl. Add the shortening and the butter and begin cutting them into the dry ingredients with a pastry blender. Finish making the mixture uniform with your fingertips, but try not to handle too much. The end product should resemble coarse cornmeal.
- Add up to 4 tablespoons cold water and mix to a rough dough. Shape the dough into a ball and then remove it from the bowl and place on a floured surface. Use the heel of your hand to smear out the dough, one small piece at a time.
- Reshape the dough into a ball, wrap in waxed paper, and refrigerate for at least 2 hours. When you are ready to bake, heat the oven at 450 degrees and have an 8-inch flan ring on a cookie sheet. Roll the chilled dough out on a floured surface to the right size to line the flan ring, and 1/8 -inch thick. Roll it up over the rolling pin and unroll it onto the ring. Let some dough hang over the sides of the ring, but carefully press around the inside. Prick the dough with a fork, cover with a piece of parchment paper, and weight it down with raw rice or dried beans over the paper.
- Bake for 10 minutes at 450 degrees, then lower it to 250 degrees for 10 minutes. Remove from oven, lift out the paper and the weights, and paint the inside of the shell with beaten egg. Then run a sharp knife around the rim of the ring to cut off any excess pastry. Return to oven and bake for a final 10 minutes. Lift the flan from the ring and let the pastry cool before filling.
- 5 tablespoons olive oil
- 1 medium onion, chopped
- -3 pounds ripe tomatoes, peeled, seeded, and diced
- 1/4 cup chopped fresh basil
- Salt and pepper
Preparation: Heat the oil in a heavy skillet. Add the onion pieces and cook slowly until they are golden and soft. Add the tomato pulp and cook slowly for 1 hour or more, stirring from time to time, until all the moisture has evaporated and the mixture has reduced to a paste. Stir in the chopped basil and season with salt and pepper.
- 4 ripe tomatoes, about 3 inches at the widest diameter, peeled and sliced into 1/4-inch rounds
- 8 slices Ricotta, sliced thin and in the same shape as the tomato slices
- 2 tablespoons butter, melted
- Salt and pepper
To slice Ricotta, slide it from its container onto a piece of waxed paper. Wrap in 2 pieces of waxed paper and squeeze gently to make a log the same diameter as the tomatoes. Use a sharp knife to cut the cheese into 1/4-inch thick slices. (You may substitute mozzarella.)
To assemble: Preheat broiler. Spread the filling evenly over the cooked pastry, then starting at the outside rim, arrange alternating slices of tomato and cheese slices in concentric rings over the top. Use a spatula to pick up the cheese slices. Fill any gap left in the center with end slices of the tomatoes or a cherry tomato. Brush the surface with the melted butter and season with salt and pepper.
Final: Place the tart under the boiler for 5 minutes or until cheese bubbles gently. Run a long, sharp knife under the pastry to make sure it comes loose from the cookie sheet. Then slice the tart onto a heated serving platter. Serve hot or at room temperature.
Fettuccine (Rene Verdon)
- 1 pound fettuccine
- Salt, to taste, water
- 1 tablespoon butter
- 1/4 cup fine-chopped shallots or onions
- 1 cup chicken stock or fat-free, reduced sodium chicken broth
- 1/2 cup heavy cream
- 1 cup sour cream
- -Fresh-ground black pepper, to taste
- 2 tablespoons chopped chives
- 1/4 cup fresh-grated Parmesan cheese
Cook fettuccine in large pot of boiling salted water, cook fettuccine for 8 to 10 minutes or until tender but firm; drain well. Meanwhile, in heavy saucepan, melt butter over medium heat. Add shallots; cook, stirring often, for 5 minutes or until softened. Stir in stock or broth and bring to boil. Reduce heat and simmer 5 minutes or until reduced slightly. Whisk in cream; cook 30 seconds. Remove from heat. Add cooked pasta and sour cream; toss to combine well. Season with salt and pepper.