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November 05, 2006
Filet Mignon w/ Cognac Cream Sauce
Ingredients:
1/2 stick unsalted butter
1 tsp. grated lemon rind
1 tsp. grated orange rind
1/4 c. sweet paprika
1/4 c. olive oil
Bay leaves
4 (2 inch) filet mignon
3 tbsp. cognac
1/2 c. finely chopped onion
1/4 c. dark beer (optional)
1 tbsp. ketchup
1 tsp. Worcestershire
1/4 c. fresh minced parsley
1/4 c. heavy cream
Salt and pepper
Directions:
Blend butter, lemon rind, orange rind, paprika, salt and pepper. In a skillet, heat oil with bay leaf on high heat, discard bay leaf and saute the filets for 12-15 minutes, turning. Take out and keep warm.
Pour off oil and deglaze the skillet with cognac. Add butter mixture, onion and cook low until onion cooked. Stir in beer, ketchup, Worcestershire, parsley. Bring to a boil. Stir in cream. Season with salt and pepper and serve over filet mignon with rice. Serves 4.
Posted by Kelli Little at 07:44 PM
Mahi Mahi w/ Spicy Papaya Salsa
Ingredients:
Mahi Mahi, (2 steaks)
Salt
White Pepper
2 tsp Plum Sauce
1tsp Soy Sauce
1/3 cup Asian Pear, chopped
1 tsp Cilantro, minced
2 tsp jalapeno, minced
1 tbl red onion, diced
1 tbl lemon juice
1 tsp honey, to taste
1 tsp brown sugar, to taste
1 tbl red bell pepper, minced
Garnish:
Papaya, sliced pretty
Kiwi, sliced into circular shapes
Directions:
Mix everything but the mahi mahi, salt, and pepper together and adjust the flavor with honey or brown sugar. Place on the burner in a small sauce pan and bring to a very low simmer. Add water if it gets too thick.
Season the fish with a little salt and white pepper. Grill quickly on a non-stick surface. The fish is done when it turns opaque throughout and flakes to a fork.
Arrange the fan of papaya and the kiwi coins on a plate. Add a piece of the grilled fish, then spoon a serving of the salsa next to the fish.
Posted by Kelli Little at 07:32 PM
Roast Duck w/ Blackberry Sauce
Ingredients:
2 oz butter
3 tablespoons sugar
1 1/2 cups frozen blackberries, thawed
12 oz beef broth
6 oz red wine
3 oz orange juice
1 oz raspberry vinegar
1 oz Cognac or brandy
1 tablespoon maple syrup
4 6-oz duck breasts
salt and pepper
4 oz fresh blackberries, as garnish
Directions:
Sauce: Melt 1 oz butter in large pan. Add sugar, stir and simmer for 5 minutes until color darkens slightly. Add blackberries, broth, wine, orange juice and vinegar, and bring to a boil. Reduce to about 6 oz, perhaps 45-60 minutes. Add Cognac and maple syrup, and stir. Put sauce over low heat with remaining 1 oz of butter, stirring so butter melts.
Duck: Preheat oven to 400°F. Trim any excess fat from duck breasts. Cut three 4-inch-long by 1/16-inch-deep lengthwise slits in skin (not meat) of duck. Season duck with salt and pepper and olive oil. Heat heavy large ovenproof skillet over high heat until hot. Add duck, skin side down, and sear until brown, about 5 minutes. Turn over; cook 3 minutes. Transfer skillet to oven; continue cooking to desired doneness, about 3 minutes for medium.
Spoon half of the sauce onto the plates. Place the duck next, and then drizzle with the remaining sauce. Garnish with fresh blackberries and serve.
Serves 4.
Posted by Kelli Little at 07:22 PM