Dad loves his sous vide and I can’t try enough different filet recipes!  I’ve made this Ina recipe before and it never disappoints.  Love it!

Source: Filet Mignon with Mustard and Mushrooms Recipe | Ina Garten | Food Network

Advertisements
 Twenty eight years ago we moved into a new house in a new neighborhood.  Our new neighbors invited us for dinner and if memory serves, which can be tricky, Lizanne made this recipe for the main course.  It was a fabulous and memorable meal and the start of a life long friendship!  Was the friendship meant to be or was it the hens?  You decide!
 4 servings
12 tbsp (1 1/2 sticks) unsalted butter, room temperature
1/2 cup minced fresh chives
2 tbsp plus 2 tsp Dijon mustard
4 1-to 1 1/2 pound Cornish game hens, halved lengthwise
      (I have found poultry shears to be the easiest way to half the hens)
2 cups dry white wine
Whole fresh chives
 Position rack in center of oven and preheat oven to 450.
Mix 12 tablespoons butter, 1/2 cup minced chives and Dijon mustard in medium bowl.  Use fingertips to loosen skin from breast portion of game hen halves.  Spread 1 tablespoon chive butter over entire breast
portion under loosened skin of each game hen half.  Chill remaining chive butter.  Season game hens lightly with salt and pepper.  Place game hens, skin side up, in large baking pan.  Roast until game hens are golden
brown and juices run clear when thighs are pierced, about 30 minutes.
Transfer hens to platter.  Tent loosely with foil to keep warm.  Place baking pan over medium-high heat.  Add wine to pan drippings and boil until sauce is reduced to 3/4 cup, scraping up browned bits, about
10 minutes.  Gradually whisk in remains chive butter.  Spoon sauce over hens garnish with whole fresh chives and serve.

Shrimp Salad

March 23, 2018

This was served over cold wild rice and a bed of lettuce.
Shrimp Salad
2 small jars of marinated artichoke hearts
Sliced grape tomatoes
1 red pepper, julienned
1 bunch of green onions,chopped
Sliced black olives
Feta cheese
1 pound shrimp,cut into small pieces
Garlic Expressions Bottled Dressing-to taste

 

Chicken Salad by Margie

March 23, 2018

Loved this at book club, thanks, Margie!

Chicken Salad

1 pound of BuBa’s grilled chicken tenders,chopped
Chopped Celery
Sliced red and green grapes
Chopped Toasted Pecans
Mayonnaise
Do this to taste.  The chicken can be made the night before.  Serve it on a bed of  lettuce, but a bowl is fine too.

West Texas Chili

February 23, 2018

Dad is always on the hunt for a killer chili recipe and he thinks he may have found it!  Being fairly new to Texas, we aren’t certain that this is a “west” “east or “other” Texas chili recipe but what we do know is that we like it!!!  Thanks Bill for your continued recipe hunt and for leaving the corn flour out for me! 😉

Source: West Texas Chili Recipe – Southern Living

Filets with spiced butter, yum!  Dad & I wanted a filet dinner for two and this new recipe rocked!  Finding the recipe on my phone while shopping was not the best way to prepare for attempting a new dish.  Subsequently, I did make some modifications but no worries, it was all good!  Dad wanted to use the sous vide so the modifications started there.  He used salt, pepper, olive oil and fresh rosemary for the beef.  After it reached the desired temp, he seared the filets in a pan and we took up the recipe from there using the pan’s  brown bits and continuing with deglazing etc.  I found a small size package of beef demi-glaze at Central Market which was convenient since it is sometimes expensive and hard to find.   As for the spiced butter and veggies I didn’t realize until I got home that there were two other recipes for those!  I didn’t have coriander seeds, cilantro or lemons!  Oh well, I had a grapefruit so used that for the citrus and minced up some fresh rosemary instead of the missing cilantro.  I actually used whole artichokes as the recipe called for with boiling salted water only, no flour etc.  When I read the reviews I saw others had used canned artichoke hearts.  Easy peasy!  Next time I’ll do that.  Even with some slight adjustments, to account for less than great planning, we loved this entire meal and will definitely make it again.  A delish Cab topped the whole evening off!!!

Source: Filets Mignons with Spiced Butter, Glazed Artichokes, and Haricots Verts recipe | Epicurious.com

Simple, tasty and healthy, Bill loved it!

Source: Broiled Halibut with Ricotta-Pea Puree Recipe | Food Network Kitchen | Food Network