Melt In Your Mouth Filet with Herbed Butter and Creamy Potatoes Au Gratin

03 Monday Nov 2014

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Creamy Potatoes, Filet, Grilled Filets, Herbed Butter, Potatoes, Potatoes Au Gratin

I cook on Sundays because I enjoy it. My family enjoys it too. This week we had French Onion Soup, Spinach Salad, Grilled Filets, Creamy Potatoes Au Gratin and bakery French bread. It is immodest to rave about your own food but it was spectacular. I had a few recipe failures last weekend so I couldn’t be happier that all was well once again this weekend. I use to say to the children when they didn’t like what I had prepared for dinner “ I don’t cook for practice”. I guess that is not really true anymore……….

Grilled Filets

I have tips here, no recipe. Let the meat rest for at least 30 minutes on the counter to warm up. Pat completely dry with paper towels, rub with olive oil and season with your favorite blend. We like Montreal Steak Seasoning. You must season all over and both sides. Now sear to get color on your filets and then grill to your desired temperature. We like medium rare, so it doesn’t take long. The most important thing now it to let your meat rest for five minutes before cutting. This is imperative to a juicy filet. Top the warm filets with herbed butter.

Herbed Butter

6 T. butter-softened
2 t. fresh lemon juice
1 t. lemon zest
Salt and pepper
Assorted fresh herbs. (thyme, rosemary, parsley, chives) About 4 T. total.

Mix all together and form into log with plastic wrap. Put in fridge until ready to use.

Creamy Potatoes Au Gratin

2 ½ lbs. of red skinned potatoes peeled and sliced thin
1 ½ C milk
½ C heavy cream
1 clove minced garlic
1 C gruyere cheese-shredded
Salt and pepper
Nutmeg

Butter a baking dish, preheat oven to 375 degrees. Put all the ingredients except cheese in a large saucepan. Bring to a boil and then reduce heat, simmer for five minutes. You want the potatoes slightly cooked and the sauce thickened. Remove potatoes from sauce and ladle into buttered dish. Now pour sauce over. Sprinkle with cheese and bake for about 30 minutes. Potatoes should be tender and cheese melted and browned.

These may very well be my favorite potatoes on earth.

Enjoy!

Shuck Yeah CLE!

30 Thursday Oct 2014

Posted by Ciao in Uncategorized

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Baltimore, CLE, cleveland, foodie, oyster, oysters, scene magazine, seafood, shuck yeah, warehouse district

Tracie’s daughter here–with my first contribution to the blog!

I love Oysters. Like really, really love Oysters. The first time I had them was when I was in Baltimore for a few days prior to a wedding celebration. Like most people, I had my reservations about trying a slimy blob from the ocean, and I had no idea what to expect. What unfolded on that magical day in Baltimore was a serious love, and soon-to-be obsession with these little treasures of the sea! I distinctively remember sitting in Thames Street Oyster House gazing in awe at the plethora of different oysters! They give you a menu, similar to a wine menu, with each type of oyster, where it’s from, it’s size, and the “notes” that you will smell and taste. I believe that I ordered two of EACH type they had to offer and began slurping! There was no going back after that experience.

After that trip, every time I see oysters on a menu I have to try them, which unfortunately isn’t that often here in Northeast Ohio. So when Scene Magazine of Cleveland announced they were putting on their first annual oyster fest, Shuck Yeah CLE!, I immediately bought 4 tickets! Apparently this event was dreamed up by a group of friends that get together every year and have their own little mini fest, but they decided to go big and make it public. Boy were they surprised. All my fellow Ohio oyster lovers came out of the woodwork to attend the event. They rented out this warehouse space downtown Cleveland in Tyler Village to set up shop. While the space was definitely big enough, they still experienced a few hiccups. Luckily my mom, stepdad and I got there right at six and got our first drink and batch of oysters before it got crazy. Within the hour the place was swarmed! For our second go around we waited in line for over an hour (no exaggeration). I felt SO bad for the VOLUNTEER shuckers. They were working their butts off (from 6-10 mind you), but it just wasn’t quick enough. They had over 6,000 oysters!

Now, being a woman attempting (keyword there) to plan my wedding for next August, I know how freaking difficult it is to coordinate an event. I cannot imagine putting something together like this! However, I do have a few suggestions for the planners. I think they should have stopped selling tickets after noticing how out-of-control it was getting. I also think they should have had two bars on opposite sides of the room, as well as space out each oyster station around the room instead of a buffet line. I do believe, however, that the people who hosted this wonderful event (I don’t care that I had to wait in line…patience people!) recognized these issues and will be better prepared to handle the masses next year. Scene Magazine even went as far as sending an e-mail to all the people who came and offered them a free ticket to one of their future events. Now THAT’S customer service. Little touches like that show how much a company cares about their customers, respect their time, and appreciate their business.

Osso Bucco Meets Beef Bourguinon

28 Tuesday Oct 2014

Posted by Hola in Uncategorized

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Beef, Beef Bourguinon, Beef Roast, Dinner, Meat, Osso Bucco, Pappardelle

You might have guessed that we like beef in our family. I like to use an English beef roast for many recipes. One of those is a combination of my version of Osso Bucco and Beef Bourguignon. An English cut beef roast is economical and works well for braising. Our local grocer often has them bogo, and when that happens I buy a few and pop them in the freezer.

3 lb. English Cut Beef Roast – Cut this into 4 or 5 thick slices to resemble short ribs- Let sit out for 30 minutes and make sure it is dry (blot with a paper towel)
3 T. Olive Oil
1 T. Butter
Salt and Pepper
2 Stalks celery-chopped
4 whole carrots-peeled and chopped
1 C onion- chopped
3 garlic cloves- minced
1 C white mushrooms
3/4 C red wine
1/4 C sherry
1 C beef broth
1 C crushed canned tomatoes
2 sprigs of thyme
2 bay leaves
Pappardelle Pasta
Fresh Parmesan Cheese

Using a dutch oven turn the heat up to med/high add olive oil and butter. Salt and pepper the beef and sear in the hot olive oil/butter on all sides. When browned, remove to plate.

Turn heat down a bit and add celery, carrots, onion. Saute for 5 minutes. Now add mushrooms, stir around until slightly browned. Add garlic stir for one minute, do not burn. Deglaze the pan with red wine and the sherry, let boil for a few minutes while scraping up all the browned bits.

Add beef broth, tomatoes, thyme, bay leave. Bring to boil, add beef back to pan. Cover and put in 325 degree oven for 2 ½ hours. The sauce should almost cover the meat, if you do not have enough, add water. The beef will melt in your mouth and the sauce is silky and rich.

I serve this over Pappardelle with grated fresh parmesan cheese. It was delicious!

Enjoy!

Grandma’s Deviled Eggs

27 Monday Oct 2014

Posted by Hola in Uncategorized

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Deviled Eggs, Eggs, Grandma's Recipe, Hardboiled Eggs

I love deviled eggs. I have changed my grandma’s recipe to give it some spice but I always use my grandma’s egg plate when I make them. Even with the sad photo I took you can see the little chip out of the plate. It made me think about how even though the plate is no longer perfect, it is useful and I love it. I know I am not perfect but I am useful and loved…..

6 hardboiled eggs- cooled-shells removed
2 T. Hellmann’s mayonnaise
2 T. Dijon mustard
1 chopped dill pickle (I use a baby kosher pickle)
½ t. Cayenne Pepper
½ t. dill weed
dill, curry powder, hot paprika

Cut the eggs in half and remove the yolk. Put in a bowl; add the mayo, mustard, pickle, cayenne pepper and dill. Mash with a fork until creamy and well combined. With 2 spoons, fill the eggs with mixture. Sprinkle the filled eggs with more dill, curry powder and hot paprika. Cover and let them chill for a little while for the flavors to combine.

Enjoy!

BBQ Beef Sandwiches with Spicy Coleslaw

23 Thursday Oct 2014

Posted by Hola in Uncategorized

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BBQ, Beef, Coleslaw, Recipe, Sandwich, Spicy

So you have half of a leftover beef roast in your fridge and no plans for dinner. BBQ is always good for leftovers but I have to cook this meat first. It took a bit of time on the stovetop but not much work. Served with quick coleslaw (bag of broccoli slaw, homemade sauce) we were thrilled even if we ate a bit later than usual.

BBQ Beef Sandwiches

1 lb of an English beef roast
½ bottle of Guy Fieri’s Root Beer BBQ Sauce
½ sweet onion sliced
Olive oil
Salt and Pepper

Salt and Pepper the roast liberally. Heat the oil in a pan with sides. Brown the roast on both sides, add the sliced onion and sauté until tender.

Add the BBQ sauce, bring to a slight simmer, cover and cook until done. This took 2 hours for me.

I flipped the roast over a few times in the sauce and stirred the sauce to make sure it was not sticking.

When it was tender I pulled the beef apart and mixed with the sauce. I served this on a Cheddar Cheese roll from the grocery store bakery with the spicy slaw on top.

Spicy Coleslaw

1 12oz bag of shredded broccoli slaw
1 C Hellmann’s mayo
1/4 C white sugar
1/4 C white vinegar
1T. dried cilantro
Crushed red pepper to taste ( I used about 1t.)
Salt and Pepper

Mix all ingredients except slaw in medium size bowl, add slaw, mix well and refrigerate for 1 hour.

Enjoy!

Down Home Bacon Gravy

20 Monday Oct 2014

Posted by Hola in Uncategorized

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Bacon, Bacon Gravy, down home, Gravy, Southern Cooking

Bacon Gravy is in no way considered a health food. However every once in a while it is fun to have something down home and decadent. Bacon gravy is prepared the same as sausage gravy, pretty easy. A tasty addition to your weekend brunch.

Bacon Gravy

½ lb bacon cut into about 1 inch slices
1 Can of evaporated milk
1 Can of water
3 Tbsp. Flour
2 Tbsp. Butter
Salt and Pepper

Put bacon in 12 inch saute pan with sides. Fry until almost crisp on medium heat. Add butter, when melted add flour, salt and pepper. Stir and cook for a few minutes, until the flour browns slightly. In a bowl mix together the evaporate milk and water. Pour a small amount into the pan and whisk to thicken. Continue to add milk/water to pan while whisking carefully and cook and whisk until desired consistency. If your gravy gets too thick add regular milk or water to thin. This shouldn’t take more than 10 minutes. You want an easy simmer, not full boil to make the gravy.

I cheat and serve over baked frozen biscuits. They are easy and not bad at all.

Enjoy!

Our Family’s Sunday Gravy

13 Monday Oct 2014

Posted by Hola in Uncategorized

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3 links of Italian sausage, casing removed
1 link of pepperoni, sliced
1 jar of prego mushroom sauce
16 oz tomato puree
1 onion diced
1 hot pepper diced
2 cloves of garlic minced
1 bay leaf
Handful of white mushrooms chopped
½ C red wine
½ C water
1T. sugar
Olive Oil
Salt and Pepper

Add olive oil to large saucepan, I use a dutch oven.

Over medium heat sauté onions and peppers until soft, salt and pepper.

Add garlic for a few seconds.

Add mushrooms.

Add Italian sausage and break up and brown.

Add pepperoni and stir around to lightly brown.

Now deglaze the pan with wine, bring to boil, and then reduce to simmer.

Add jar of sauce, tomato puree, water, bay leaf, and sugar. Simmer on low for one hour with lid.

We call in “spaghetti sauce” but I love how the Sopranos call it Sunday Gravy.

I think pasta sauce is so personal. My family prefers this recipe but I will be honest to say I now like many varieties and I never tire of trying new ones. However, if my family requests “spaghetti” this is what I make. Of course we use many types of pasta, I choose thin spaghetti, daughters choose penne or rigatoni. Husband does not care.

A nice glass of red wine pairs well with this. Lately we like 14 Hands Hot to Trot.

Enjoy!

Apple Crumble

09 Thursday Oct 2014

Posted by Hola in Uncategorized

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Apple, Apple Crumble, Fall

I cannot say I love fall. I mourn the end of summer every year and try to think about the highlights of fall such as apples, beautiful leaves, and sweaters. I go a bit crazy making apple recipes and here is an easy one to start with.

For the crisp fall weather an apple crumble.

Apple Crumble

6 medium baking apples, I used McIntosh
1 T lemon juice
2 T sugar
½ C walnuts tossed with 1t. olive oil – toasted and chopped
Pinch of cinnamon
Pinch of nutmeg
1 tsp vanilla
½ C brown sugar
½ C all-purpose flour
½ stick butter, I use unsalted for baking, room temperature

First toast your walnuts in a 350 degree oven for 15 minutes. Let cool and chop coarsely.

Butter a 1 ½-2 quart baking dish and raise oven to 375 degrees.

Peel, core, and slice apples, toss with lemon juice, sugar, cinnamon and nutmeg. Add to prepared baking dish.

In a separate bowl combine the brown sugar, flour, and butter. Mix this with your hands to get a coarse, sand like consistency.

Crumble this over your apples, add the toasted walnuts and bake until apples are done and topping is browned, about 35 minutes. (I always check about 5 minutes early to be safe)

I serve this warm with vanilla ice cream and whipped cream.

Adding a nice fresh cup of coffee doesn’t hurt either.

Enjoy!

Football Chili

07 Tuesday Oct 2014

Posted by Hola in Uncategorized

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Chili, Football, Football Chili

It may seem strange for the first recipe of HolaCiaoBonjour to feature football chili but food and cooking are really about family, friends and enjoying life. What better way to enjoy the weekend than to make a giant crock of chili, gather family and friends and watch your team actually win a game? For football chili, I blended a few ideas and came up with the best pot of chili we have had this year. Enjoy!

Football Chili

1.5 lbs. beef stew meat cut into smaller pieces
2 links of hot Italian sausage casing removed
2 packs of McCormick Hot Chili Seasoning Mix
1 ½ C Bush’s Grillin’ Beans ® (I used the steakhouse flavor)
1 green, red or yellow pepper diced
1 jalapeno diced
1 med. Onion diced
2 cloves of garlic minced
1 28 oz can of Italian crushed tomatoes
2 C beef broth
½ C water
2 T. Leftover bacon drippings
1 T Olive Oil
S & P
*garnish: tortilla chips, cheddar cheese, sour cream

Add bacon drippings and olive oil to a large dutch oven over medium heat. Add peppers and onions, saute for about 6 minutes until almost translucent. Salt and pepper vegetables.

Add garlic and sauté 30 seconds.

Add sausage to vegetables and break up and brown with wooden spoon.

Toss stew meat with one package of hot chili seasoning in a bowl. When coated add to pot. (I scoot the veggies to the side at this point to give the beef more space to brown).

Brown meat and mix all together. Add beef broth to deglaze pan and stir up the browned bits of meat and veggies.

Now add the tomatoes, beans, second packet of seasoning and water. Bring to a boil, reduce heat to simmer and let simmer for 1 ½ hours.

Garnish with crushed tortilla chips, cheddar cheese, and sour cream if you choose.

Touchdown!