A magical glaze on perfectly grilled Swordfish, Catfish, Halibut or Salmon. Super simple and delicious beyond belief!
Ingredient:
Serves 2
Glaze:
- 1 Tbs of olive oil
- 2 garlic cloves, minced
- 1 Tbs of finely chopped green pepper
- 1 – 8 oz can of crushed pineapple with juices
- 1 Tbs of soy sauce
- 1 Tbs of brown sugar
- 1 tsp of fresh ginger, grated
Fish:
- 2 portions of Swordfish, may substitute, Catfish, Salmon or Halibut
- oil for grilling
- sliced green onion for garnish
Directions:
Combine all of the glaze ingredients. Simmer for about 10 minutes over medium heat, stir occasionally.
Prepare the grill for direct heat. Drizzle a little canola or vegetable oil on the fish.
Grill over direct heat 4 minutes on each side, baste both sides with the glaze while grilling.
Remove the fish from the grill, plate it up and spoon on more glaze, garnish with sliced green onion.
Bon Appetit!
Meaty short ribs simmered in a sea of Asian flavor until they fall off the bone! I don’t use a slow cooker very often, but for this recipe it’s perfect, just throw everything in the pot and forget about it. Your whole house smells heavenly while it simmers away for 8 hours!
Ingredients:
Serves 4-6
⦁ 1/2 cup of beef broth
⦁ 1/2 cup of soy sauce
⦁ 1/3 cup of brown sugar
⦁ 6 garlic cloves, minced
⦁ 1 Tbs of freshly grated ginger
⦁ zest of 1 orange
⦁ 2 tsp of sesame oil
⦁ 1 – 2 tsp of red pepper flakes
⦁ 5 pounds of bone-in, beef short ribs, cut crosswise into 2″ pieces
⦁ 2 Tbs of cornstarch mixed with 1/4 cup of water
⦁ 3- 4 green onions chopped (scallions)
⦁ 1 Tbs of toasted sesame seeds
Directions:
In a large bowl, whisk together the soy sauce, beef broth, brown sugar, garlic, ginger, orange zest, sesame oil and red pepper flakes.Place the short ribs in a 6 qt slow cooker, pour in the sauce and stir until well combined.Cook on high for 3-4 hours on on low for 7-8 hours until the ribs are fall off the bone tender. Mix the cornstarch and water, turn the crock pot to high heat and stir it in, cook until thickened, just a few minutes. Toast your sesame seeds, just add them to a dry skillet and cook for 3-4 minutes over medium/high heat, stir occasionally.I serve these ribs over a bed of rice and sprinkle on sesame seeds and chopped scallions for garnish. Super delish!
Savory, mouthwatering Meatballs! These are excellent served over egg noodles or mashed potatoes! I have no words to describe just how good they are, you’ll have to make them and see!
Ingredients:
Serves 4
Meatballs:
• 1 lb ground beef (chuck is good )
• 1/2 cup dry bread crumbs (fine and plain)
• 1/4 cup finely chopped onion
• 2 cloves minced garlic
• 1 heaping Tbs finely chopped bell pepper (any color)
• dash of ground allspice
• 1 egg, beaten
• 2 tsp Worcestershire sauce
• 1/4 C chili sauce
• 1/2 C evaporated milk
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 tsp fresh thyme
Sauce:
• 2 Tbs + 1 tsp cornstarch
• 1 cup beef stock or broth
• 3/4 C dry red wine
• 2 tsp Worcestershire
• salt & pepper to taste
• sprig of thyme, optional
Directions:
Preheat oven to 425°
Combine all meatball ingredients, mix well and shape into 1-inch balls. Place on a cookie sheet or shallow baking dish.
Bake for 15 to 20 minutes then turn off the oven and turn on the broiler and broil til nicely browned, about 8 minutes or so.
Prepare sauce, combine all sauce ingredients and cook over medium heat til thickened, stirring constantly. Discard thyme sprig.
Place the meatballs into a serving bowl, pour over the sauce and stir gently to combine. So easy and so delicious!
Filet Mignon with Mustard Brandy Sauce
Author: Ruth Guerri
Recipe type: Beef
- 4 (6-ounce) filets mignons
- 1 tablespoon of olive oil plus more for brushing
- kosher salt and freshly ground black pepper
- 10 oz of mushrooms, sliced (cremini or button)
- 2 shallots, finely chopped
- ½ cup of brandy
- ½ cup of beef broth
- 2 tablespoons of Dijon mustard
- 3 fresh thyme sprigs
- ½ cup of heavy cream
- salt to taste
- 2 tsp of chives, sliced
- Start by making a medium-hot fire in your bbq pit or heat a gas grill to high. Brush the filets with a little olive oil and season with salt and pepper.
- Grill the steaks for 5 – 6 minutes per side for medium-rare. Remove them from the grill and let rest.
- Now, heat 1 Tbs of oil over medium/high heat in a large heavy skillet, cast iron if you have one, add the shallots and mushrooms and cook for 4 - 5 minutes. Remove the skillet from the heat and stir in the brandy, careful, it may flame up briefly. Return the skillet to the stove and add the beef broth, Dijon, and the thyme sprigs, stir to blend.
- Pour in the cream and simmer until the sauce thickens, 4 – 5 minutes. Taste and add salt if needed and remove the thyme sprigs
- To serve, Plate the filets, spoon on some of the luscious sauce and sprinkle on the chives. Bon Appetit!
3.5.3226
A beautifully cooked Filet Mignon is topped with a magical Madeira sauce! It is over the top delicious! There are a few steps to the sauce, but easy enough and so worth it!
Ingredients:
Serves 2
• 2 filet mignons
• 1/2 tsp of kosher salt
• 1/2 tsp of freshly ground black pepper
• 1 Tbs of vegetable or canola oil
• 2 Tbs of butter
• 1 fresh thyme sprig
• 1 fresh rosemary sprig
• 1 garlic clove, crushed
• 1 Tbs of minced shallot
• 2 Tbs of Madeira wine
• 1 cup of chicken stock
• 1 heaping tsp of Dijon mustard
Directions:
Let the filets rest at room temperature at least 30 minutes before cooking.
Season them on both sides with salt and pepper.
Heat the oil in a heavy skillet over high heat. Place the filets in the skillet and sear on all sides until nicely browned
Reduce the heat to low, add in the butter, rosemary, thyme sprigs, and the garlic clove.
Spoon the melted butter over the filets every few minutes and stir often so the butter doesn’t burn.
This will take about 10 minutes for medium-rare. Transfer the filets to a plate and tent with foil.
In the same skillet, add in the shallots and cook for 2-3 minutes.
Pour in the Madeira, scrape up the bits and cook for 1 minute. Add in the chicken stock and increase the heat to high. Cook for about 15 minutes until reduced by half to three quarters.
Strain the liquid into a bowl, then return to the skillet.
Add in the Dijon and the butter and whisk until combined, season with salt and pepper.
To serve, plate the filets and spoon on that luscious sauce! Amazing on a bed of polenta or mashed potatoes.
Be careful friends! Whomever you serve this to may never leave your house! These filets are just over the top delicious and very easy to make!
Ingredients:
Serves 2
Marinade:
• 1 cup Burgundy wine
• 1/2 cup canola oil
• 1/2 cup soy sauce
• 3/4 cup oyster sauce
• 1 Tbs minced garlic
• 1 tsp dried oregano
Burgundy butter:
• 2 Tbs softened butter
• splash of Burgundy wine
• 2 tsp minced shallots
• 2 tsp minced green onions
• ground black pepper to taste
Directions:
Start with the marinade, mix all marinade ingredients together in a small saucepan and bring to a boil. Remove from the heat, let cool slightly then refrigerate til completely chilled, about 1 hour.
Place filets in a glass baking dish and pour the marinade over them, cover with plastic wrap and refrigerate for at least 5 hours. Turn several times.
With a hand mixer, cream together the butter and a splash of burgundy wine. Stir in shallots, green onions and black pepper.
Remove the filets from the marinade and pat dry, bring to room temperature before grilling.
Prepare your grill and preheat your oven to 200°. Grill the filets to medium rare, about 3- 4 minutes on each side.
Place the filets in a baking dish and top each with the burgundy butter and place in the oven just until the butter is melted.
Be prepared to be amazed! Bon Appetit!