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BEEF
BURGUNDY FILET
Prep Time: 40 Minutes
Cook Time: 20 Minutes
Ready In: 6 Hours and
40 Minutes
Makes 8 servings
Ingredients:
4 cups Burgundy wine
1 1/2 cups canola oil
1 1/2 cups soy sauce
2 cups oyster sauce
1 tablespoon garlic, minced
1 1/2 teaspoons dried oregano
8 (6 ounce) filets filet mignon
1/2 cup butter, softened
1 teaspoon Burgundy wine
1 tablespoon minced shallots
1 tablespoon minced green onions
1 teaspoon ground white pepper
Directions:
1. In a medium saucepan,
mix together Burgundy wine, canola oil, soy sauce, oyster sauce,
garlic and oregano. Bring to a boil, and then remove from heat.
Place in the refrigerator 1 hour, or until chilled.
2. Place filet mignon filets in a 9x13 inch baking dish, and
pour the chilled marinade over them. Cover tightly with foil,
and refrigerate for a minimum of 5 hours.
3. In a medium bowl, cream butter and 1 teaspoon of Burgundy
wine with a hand mixer. Mix in shallots, green onions and white
pepper by hand; cover tightly, and refrigerate.
4. Preheat an outdoor grill for high heat, and lightly oil grate.
Preheat oven to 200 degrees F (95 degrees C).
5. Grill marinated filets to desired doneness, turning once.
Place filets in a clean 9x13 inch baking dish. Dollop with the
Burgundy butter mixture, and place in the preheated oven for
a minute, or until butter is melted.
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FIESTA
CHICKEN BREASTS
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Ready in: 20 Minutes
Makes 4 servings
Ingredients:
2 pounds skinless boneless
chicken breasts
2 teaspoons chili powder
2 tablespoons canola oil
2 tablespoons lime juice
1 tablespoon hot pepper sauce
1 can (14 1/2 ounces) Mexican style tomatoes
1 can (4 ounces) mild chopped green chilies
Serve with:
- shredded Monterey Jack cheese
- shredded lettuce
- cilantro sprigs
- lime wedges
- warm corn tortillas (optional)
Directions:
1. Rub chicken breasts
with chili powder.
2. In large, nonstick skillet
over medium heat, heat oil.
3. Add chicken; cook 4 to 5 minutes
on each side or until browned.
4. Add tomatoes, chilies, lime
juice and pepper sauce to skillet.
5. Reduce heat to medium-low;
cover and simmer 12 to 15 minutes, or until chicken is cooked
through.
Serving suggestion: On each plate,
place a cooked chicken breast on bed of shredded lettuce; top
with sauce from skillet. Sprinkle with cheese and garnish with
lime and cilantro. Accompany with a basket of warm tortillas.
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COUNTRY
STYLE BBQ PORK SPARERIBS
Prep Time: 10 Minutes
Cook Time: 1 to 1 1/2
Hours
Ready In: about 1 1/2
Hours
Makes 4 to 6 servings
Ingredients:
4 lbs. pork ribs
1/2 cup molasses
1/2 cup soy sauce
1/2 cup ground mustard
1/3 cup lemon juice
1 tablespoon flour
3 tablespoons Worcestershire sauce
4 drops hot pepper sauce
Directions:
1. Place pork ribs in
a large shallow baking dish.
2. In medium bowl stir lemon
juice into flour until smooth, stir in molasses, soy sauce, mustard,
Worcestershire and hot pepper sauce.
3. Pour over pork ribs, turning
to coat.
4. Preheat grill to medium heat.
5. Using the INDIRECT HEAT METHOD,
grill pork ribs over heat for about 1 to 1 1/2 hours or until
tender.
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for this recipe page.
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HERB-STUFFED
PORK TENDERLOIN
Prep Time: 25 Minutes
Cook Time: 50 to 60 Minutes
Ready In: 75 to 85 Minutes
Makes 6 servings
Ingredients:
2 tablespoons Dijon-style
mustard
18 ounces pork tenderloin
1-1/2 cups shredded romaine
1/2 cup assorted snipped fresh herbs (such as sage, thyme, rosemary,
dill, and/or basil)
3 tablespoons fine dry bread crumbs
1 slightly beaten egg white
2 teaspoons olive oil or cooking oil
Coarsely ground black pepper
Snipped fresh chives (optional)
1 recipe Mustard Sauce (see below)
Directions:
1. Trim any fat from
meat. Using a sharp knife, make a lengthwise cut down the center
of roast, cutting to, but not through, the other side. Spread
the meat flat. Place tenderloin between 2 sheets of plastic wrap
and pound meat lightly with the flat side of a meat mallet to
about a 13x8-inch rectangle. (If necessary, use a portion of
a second tenderloin to make 18 ounces. Overlap and pound the
pieces to make a single rectangle.) Fold in the narrow ends as
necessary to make an even rectangle. Spread mustard evenly over
tenderloin.
2. Stir together romaine, herbs, bread crumbs, and egg white
in a medium bowl. Spoon evenly over pork. Roll tenderloin up
jelly-roll style, beginning at narrow end. Tie meat with string,
first at center, then at 1-inch intervals.
3. Place meat on rack in a shallow roasting pan. Brush oil over
meat. Sprinkle with pepper. Roast, uncovered, in a 375 degree
F oven for 50 to 60 minutes or until meat is tender and slightly
pink (160 degrees F) and juices run clear. Transfer to a warm
platter. Remove strings; keep warm while preparing sauce. To
serve, cut tenderloin into 12 slices. Spoon Mustard Sauce over
each serving.
Mustard Sauce: In small saucepan combine 1/3 cup plain
fat-free yogurt, 2 tablespoons fat-free mayonnaise or salad dressing,
1-1/2 to 2 teaspoons Dijon style mustard, and 1 teaspoon honey.
Cook over low heat for 2 to 3 minutes or just until heated through.
Do not boil. Serve immediately with pork slices.
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for this recipe page. |
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