BEER CAN TURKEY

Ingredients


12 to 24 ounces beer (in a can if using a beer-can turkey stand)

2 teaspoons spicy mustard powder

1/2 teaspoon garlic powder

1 teaspoon dried chopped onion

1 teaspoon smoked Spanish paprika

1 teaspoon granulated garlic

1/2 teaspoon ground smoked cumin

Kosher salt and freshly ground pepper

1 9-to-10-pound turkey (thawed if frozen)

1/4 cup canola oil



Directions

Preheat a grill to medium (about 350 degrees F) on one side. Pour the beer into a turkey sitter (a ceramic stand that holds liquid). Or open the beer can, pour out a few tablespoons and place in a beer-can turkey stand.
Combine the mustard powder, garlic powder, dried onion, paprika, granulated garlic, cumin, and salt and pepper to taste in a small bowl.
Remove the neck, giblets and any excess fat from the turkey; discard. Rinse the turkey under cold water and pat dry with paper towels. Rub the cavity with 2 to 3 teaspoons of the spice mixture. Brush the outside of the turkey with the canola oil and place drumstick-end down on the sitter or stand. Rub the remaining spice mixture all over the turkey.
Place the turkey (on the sitter or stand) on the cooler side of the grill. Cover and cook until the juices run clear and a thermometer inserted into the thickest part of the thigh registers 185 degrees F and 170 degrees F in the breast, 2 to 3 hours. Carefully remove the turkey from the grill, remove from the sitter or stand, and discard the beer. Transfer the turkey to a cutting board and let rest at least 20 minutes before carving.

SCALLOPED ZUCCHINI

Scalloped Zucchini 

• 1/2 sweet onion sliced

• 4 zucchini or summer squash

• 2 cloves garlic minced

• 3 tablespoons butter divided

• 1 tablespoon flour

• 1 cup half & half cream

• 1 cup monterey jack cheese shredded

• 1/2 cup Parmesan Cheese grated, divided

• 1/4 teaspoon salt

• Fresh cracked pepper

Instructions

1 Preheat oven to 450 degrees F.

2 Melt 2 tablespoons butter in an oven proof skillet. Add onions and cook for 2 minutes until translucent. Add zucchini and garlic and cook for about 6 minutes, stirring occasionally, until almost tender. Season with salt and pepper and remove from pan onto a plate (or a 9x9 casserole dish if your pan isn't oven safe).

3 Melt remaining 1 tablespoon butter in pan over medium heat and mix in the flour. Cook for 30 seconds and then add in the cream a little at a time while stirring. Bring to a boil, reduce heat and simmer for 2 minutes while stirring or until it begins to thicken. Add Monterey cheese and 1/4 cup Parmesan a little at a time, continually stirring until melted and smooth. Turn off heat and mix in salt.

4 Add the veggies back, mixing until evenly coated (or pour sauce over veggies in the 9x9 pan). Sprinkle top with remaining Parmesan cheese and sprinkle with black pepper. Bake for 15 minutes or until it starts to brown on top. Let cool 10 minutes and then serve

CREAM OF MUSSELS SOUP

INGREDIENTS

• 2 pounds mussels
• 2 shallots, peeled and coarsely chopped
• 2 small white onions, peeled and quartered
• 2 sprigs parsley, plus chopped parsley for garnish
•  Kosher salt
•  Pepper, to taste
•  Pinch cayenne pepper
• 1 cup dry white wine, like pinot grigio or sauvignon blanc
• 2 tablespoons unsalted butter, cubed
• 1 bay leaf
• 2 sprigs fresh thyme
• 2 cups heavy cream
• 1 egg yolk, lightly beaten

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PREPARATION

1. Scrub mussels well to remove dirt and, if necessary, remove beards.
2. Place mussels in large saucepan or Dutch oven and add shallots, onions, parsley, salt, pepper, cayenne, wine, butter, bay leaf and thyme. Cover and bring to a boil over medium heat. Reduce heat and simmer 8 to 10 minutes, or until mussels have opened. Discard any that have not opened.
3. Strain liquid through a colander lined with cheesecloth and reserve; this is the base for the soup.
4. When cool enough to handle, remove mussels from shells and reserve. Discard shells and aromatics.
5. Bring reserved liquid to a low boil in a small saucepan. Add cream and return mixture almost to a boil, then remove from heat. Let cool slightly then add egg yolk and stir to combine. Return saucepan to heat and let thicken slightly. (Do not boil.)
6. Taste and adjust seasoning. To serve, arrange mussels in center of large soup dishes and spoon liquid over them. Sprinkle with chopped parsley.

PORTABELLA VEGGIE BURGERS

Chunky Portabella Veggie Burgers

Author: The Kitchen Whisperer


Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook

Ingredients
2 cups portabella mushrooms, cubed (smaller pieces); gills removed *see note about sauteing first.
2 cups cooked black beans, rinsed and divided
1 cup minced broccoli, fresh only
1/2 cup red onion, minced
3 XL eggs, beaten
1/2 cup plus 2 Tbl Panko or Gluten Free Panko
1 Tbl Montreal Steak Seasoning
1 Tbl Worcestershire *for full vegetarian style use one that does not contain anchovies
2 Tbl minced garlic
3/4 cup fresh grated Parmesan *Look for vegetarian or vegan Parmesan cheese if you do not eat animal products
Olive oil

Instructions
In a large bowl add 1 cup of black beans and mash with a masher (chunks are OK).
Next, add in the mushrooms (preferred sauteed), the rest of the beans, broccoli, garlic, onion, Worcestershire and steak seasoning.
Mix just until coated.
Add in the eggs, cheese and bread crumbs and mix gently with a large spoon until the mixture is combined.
Set aside while you place a medium non-stick pan over medium heat and add in 2 Tbl of oil.
Once the oil starts to shimmer (about a minute or two), using dampened hands (the mixture will stick to you if you don’t), scoop a 1/2 cup of mixture into the palm of your hand and gently shape into a burger all the while pressing together. The mixture should hold a burger shape. If it doesn’t add just a Tbl more of bread crumbs.
Place in the oil and cook for 3-5 minutes per side or until golden brown and a crust has formed on each side.
Serve with hummus, guacamole or steak sauce.

Notes
SAUTE FIRST

Mushrooms are high in water and it can vary from mushroom pack to mushroom pack how much water is in them. To alleviate the extra liquid/softness of the burger saute the mushrooms first in a little olive oil for about 5-7 minutes or until lightly browned and the liquid has been drawn out of the mushrooms. Allow to cool slightly before adding to mix.
VEGAN

I get asked this a lot – how to make it vegan. I’m not a vegan so I have to trust in the comments that you guys provide.

1. To not use eggs, most folks go with 1 tablespoon of flax seed meal and 3 tablespoons of water for each egg.
2. For the cheese, go with vegan cheese or even nutritional yeast.
MAKE AHEAD
It is NOT recommend to mix this up, shape the patties then hold to cook. You cannot do this as the mushrooms will start to seep water and the patties will turn mushy.
FREEZING INSTRUCTIONS
My recommendation is to form the patties, cook per the instructions, allow to cool then freeze. You must cook these fully prior to freezing.
To reheat just pop them into the oven at 350F for 10-12 minutes or even in a microwave

VEGGIE BURGER

Ultimate Veggie Burger Recipe

These make great do-ahead meals, and you can store shaped, ready-to-cook patties in the refrigerator for a week's worth of work lunches. I sometimes use sprouted chickpeas, and they are becoming more readily available. But if you can't find them, canned or cooked chickpeas will work great. Sprouting boosts their already fantastic nutritional value even more. Also, for any friends who avoid gluten, in place of the breadcrumbs called for in the recipe, replace with puffed quinoa cereal. And if you're grilling, you can cook these on a small griddle.

INGREDIENTS

• 2 1/2 cups chickpeas, drained and rinsed
• 1 onion, quartered
• 4 large eggs
• 1/2 teaspoon fine-grain sea salt
• 1/3 cup chopped fresh cilantro
• Grated zest of one large lemon
• 1 cup micro sprouts, chopped (try broccoli, onion, or alfalfa sprouts), optional
• 1 cup toasted whole-grain bread crumbs
• 1 tablespoon extra-virgin olive oil (or clarified butter)

INSTRUCTIONS

MAKE THE VEGGIE BURGERS

1. If you are using sprouted garbanzos, steam them until just tender, about 10 minutes. Most of you will be using canned beans, so jump right in. Pulse the onions a few times in a food processor. Add the garbanzos, eggs, and salt. Puree until the mixture is the consistency of a very thick, slightly chunky hummus. Pour into a mixing bowl and stir in the cilantro, zest, and sprouts. Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture. At this point, you should have a moist mixture that you can easily form into twelve 1 1/2-inch-thick patties, or six larger patties. I err on the moist side here, because it makes for a nicely textured burger. You can always add more bread crumbs a bit at a time to firm up the dough if need be. Conversely, a bit of water or more egg can be used to moisten the batter.

COOK AND SERVE

1. Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes. Flip the patties and cook the second side for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Carefully cut each patty in half, insert your favorite fillings, and enjoy immediately.

MUSHROOM CASSEROLE

A Really Great Mushroom Casserole

Use any cooked grain you like. Feel free to use low-fat cottage cheese, sour cream, or yogurt if you prefer.

INGREDIENTS

• 1/2 pound (8 ounces) brown mushrooms, cleaned and chopped
• 1 large onion, well chopped
• 3 cloves garlic, finely chopped
• 3 cups cooked brown rice, room temperature
• 2 large eggs
• 1 cup cottage cheese
• 1/2 cup yogurt or sour cream
• 1/2 teaspoon fine grain sea salt
• 1/3 cup freshly grated Parmesan cheese
• toppings: toasted almonds, or a bit of fresh tarragon, chopped

INSTRUCTIONS

1. Preheat oven to 350F degrees. Rub a medium-large baking dish with a bit of olive oil or butter and set aside. The pan I use is slightly smaller than a classic 9x13 baking dish - just grab for something in this ballpark.
2. In a large skillet over medium-high heat saute the mushrooms in a glug of olive oil sprinkled with a couple pinches of salt. Stir every minute or so until the mushrooms have released their liquid and have browned a bit. Add the onions and cook for another 4 or 5 minutes or until they are translucent. Stir in the garlic, cook for another minute and remove from heat. Add the rice to the skillet and stir until combined.
3. In a medium bowl whisk together the eggs, cottage cheese, sour cream, and salt.
4. Combine the rice mixture and cottage cheese mixture in a large bowl, stir until well combined and then turn out into your prepared baking dish. Sprinkle with 2/3 of the Parmesan cheese, cover with foil and place in oven for 30 minutes. Remove foil and bake for another 20 or 30 minutes more or hot throughout and golden along the edges. Sprinkle with the remaining Parmesan, and toasted almonds (and/or tarragon

GRITS RECIPES

Southern Mississippi Grits Video Recipe

 6 cups water

1 3/4 Tbsp salt

1 1/2 sticks butter

1 3/4 cups grits

1 cup milk

Approximately 20 minutes cook time

Quaker Grits Recipe 

Ingredients

2 cups water

1 1/4 cups  milk

1 teaspoon salt

1 cup quick cooking grits, not instant (suggested: Quaker)

1/2 cup butter

Directions

• In a small pot, bring water, milk, and salt to a boil. Slowly stir grits into boiling mixture. Stir continuously and thoroughly until grits are well mixed. Let the pot return to a boil, cover pot with a lid, lower the temperature, and cook for approximately 30 minutes stirring occasionally. Add more water if necessary.
• Grits are done when they have the consistency of smooth cream of wheat. Stir in half the butter and serve with remaining butter divided equally on top of each portion, or serve with fruit or with a savory meal.

GNUDI

GNUDI WITH CAVOLO NERO

These pillowy cheese dumplings taste great with a sauce of puréed Tuscan kale and porcini mushrooms

Gnudi:
3/4 cup goat cheese
3/4 cup ricotta impastata

3/4 cup grated Pecorino

2 large eggs

1 egg yolk

1 cup all purpose flour

1 pinch salt

Cavolo Nero Sauce:

1/4 cup dried porcini mushrooms

1 bunch cavolo nero, washed and ribs removed

6 tablespoons butter, divided
1/4 medium red onion, sliced
1/4 cup vegetable stock

To Serve:

Grated pecorino for garnish
Poppy seeds for garnish

Method

Place the dried mushrooms in a bowl of water to reconstitute them. Let soak for 30 minutes until plump.

To make the dough for the gnudi, combine the goat cheese, ricotta, Pecorino, eggs, and egg yolk in a large bowl. Add the flour and mix until the dough no longer sticks to the sides of the bowl. Season with salt and refrigerate for at least 2 hours.

To form the gnudi, roll out the dough to a 1/2-inch-thick rectangle on a floured surface. Cut the dough into 1-inch wide strips. Slice the strips into 1/2-inch by 1-inch pieces. Roll each strip of dough into a tapered cylinder. Spread out the gnudi on a parchment-lined baking sheet and dust with flour. Cover and refrigerate while you make the sauce.

To make the sauce, bring a large pot of water to a boil. Add the kale and boil for 10 minutes. Remove and let cool. Gently squeeze the kale to remove excess water and set aside. In a medium pot, melt 1 tablespoon of the butter. Add the reconstituted mushrooms and onions and sauté until the onions are translucent, about 5 minutes. Add the vegetable stock and bring to a boil. Reduce the stock by two thirds. Add the cooked kale and remaining butter. Purée with an immersion blender until smooth.

To cook the gnudi, bring a large pot of salted water to a boil. Add the gnudi and boil until they float, about 2 minutes. Remove with a slotted spoon and drain.

To serve, place the gnudi in a large bowl and toss with the cavolo nero sauce. Garnish with grated pecorino and poppy seeds.

Yield



5 servings

CAVOLO NERO AND WHITE BEAN SOUP

Cavolo Nero and Cannellini Bean Soup

A solid Tuscan-style soup includes an Italian variety of kale, cavolo nero, that has crinkly leaves and a near-spicy bite.

6

SERVINGS

1 1/2 pounds cavolo nero (also called Tuscan kale), stemmed and coarsely chopped

2 tablespoons extra-virgin olive oil 

1/3 cup finely chopped red onion

3 garlic cloves, thinly sliced 

1 dried red chile, crumbled

1/2 teaspoon fennel seeds

4 cups homemade or low-sodium store-bought chicken stock

8 ounces dried cannellini beans, soaked according to package instructions

1 medium tomato, seeded and finely chopped (about 3/4 cup)

1/4 teaspoon coarse salt 

Freshly ground pepper

1/4 loaf Tuscan bread (about 6 ounces), cut into 1/2-inch-thick slices and toasted

DIRECTIONS

1.
Prepare an ice bath; set aside. Bring a large saucepan of water to a boil. Add kale; cook until just tender, 3 to 5 minutes. Drain, reserving 1/4 cup cooking liquid. Plunge kale into ice bath. Drain.

2.
Heat oil in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until tender, about 5 minutes. Add garlic, chile, and fennel seeds; cook, stirring occasionally, 2 minutes.

3.
Stir in stock, beans, and tomato. Bring to a boil. Reduce to a simmer, and cook, stirring occasionally, until beans are tender, 30 to 40 minutes.

4.
Add kale and reserved cooking liquid. Season with salt and pepper. Cook, stirring, until kale is tender, about 5 minutes. Divide bread and soup among 4 bowls.

CAVOLO NERO WITH SAUSAGE AND GORGONZOLA

La Pasta cavolo nero salsiccia e gorgonzola.è un piatto molto semplice da fare e ricco di sapore.Questi tre ingredienti insieme,possono sembrare forti di sapore ma vi garantisco,che sono molto delicati.Il cavolo nero,si sposa benissimo con la salsiccia e rende queso piatto molto sfizioso.Vi dico subito,cosa vi serve per fare la Pasta cavolo nero salsiccia e gorgonzola.

INGREDIENTI PER 4 PERSONE:

500 g di pasta

1 mazzetto di cavolo nero

1 salsicce(io macinate)

150 g di gorgonzola (io dolce)

olio

sale

40 g di noci

PROCEDIMENTO.

Per prima cosa,lavate,sfilacciate e lessate il cavolo nero.Una volta cotto,scolatelo e tenetelo da parte.In una padella capiente,fate cuocere la salsiccia fatta a pezzetti con un filo d’olio.Quando sarà ben cotta,aggiungeteci il cavolo nero ,taglizzatelo un pochino,regolate di sale e se gradite,potete aggiungeer anche del peperoncino.Mescolate bene e fate insaporire il tutto.Se risultasse tutto troppo asciutto,allora aggiungete mezzo bicchiere d’acqua poi la metà delle noci e il gorgonzola fatto a pezzetti,però mettetelo all’ultimo,quando tutto il condimento è bello insaporito.Nel frattempo,cuocete la pasta,tenete da parte un bicchiere d’acqua di cottura,una volta cotta,scolatela e ripassatela nella padella con il condimento,mescolatela bene e aggiungete l’acqua di cottura solo se fosse troopo asciutta.Togliete dal fuoco e spolverate con le noci rimaste e gustate la vostra pasta.

CAVOLO NERO WITH CILANTRO

INGREDIENTS

• 2 lb cavolo nero or kale, stems and center ribs discarded
• 1 cup finely chopped white onion
• 1 cup chopped fresh cilantro
• 2 tablespoons olive oil

PREPARATION

1. Put cavolo nero crosswise into 1/4-inch-wide strips and cook in a large pot of salted boiling water 3 minutes. Reserve 1/4 cup cooking liquid and drain cavolo nero in a colander.
2. Cook onion and 1/2 cup cilantro in oil in a deep 12-inch heavy skillet over moderate heat, stirring, until onion is softened. Add cavolo nero, salt to taste, and reserved cooking liquid and simmer, stirring, until cavolo nero is just tender, 3 to 5 minutes. Stir in remaining 1/2 cup cilantro and season with salt and pepper.

CAVOLO NERO SALAD WITH TOMATOES AND FRIED GARLIC OIL

12 cavolo nero leaves, removed from the stalk and washed
juice of ½ lemon
½ teaspoon sea salt
2 medium tomatoes, cut into small wedges
¼ cup olive oil
2 large cloves garlic, thinly sliced
another pinch of salt

Shake off excess water from the cavolo nero leaves and slice thinly on a chopping board. Drizzle all over with lemon juice and sprinkle with salt. Using your hands, massage the lemon and salt into the chopped leaves. This will help to soften the kale. Transfer to a platter or leave on a chopping board, whichever way you like to present it.
Scatter tomatoes over the top.
Heat a small frying pan over medium-high heat. Add the olive oil and thinly sliced garlic, sprinkle with a pinch of salt. Cook over medium heat, as to not burn the oil too much, and stir frequently, for about 1-2 minutes. As soon as the garlic start to change colour to golden yellow, remove from the heat. Scatter the fried garlic over the salad and then drizzle the hot, garlicky oil over the top.

BEETROOT, ORANGE AND CAVOLO NERO SALAD

BEETROOT, ORANGE AND CAVOLO NERO SALAD

• 8 small cooked beetroot peeled and sliced thinly
• 4 small oranges peeled and segmented
• 4-6 Cavalo Nero leaves finely chopped
• 1 onion finely chopped
• 2-3 tablespoons of olive oil
• Pinch of chilli flakes
• Salt to taste

Instructions

Combine all the ingredients in a big mixing bowl and serve fresh!

CAVOLO NERO PESTO

CAVOLO NERO PESTO
This vegan cavolo nero pesto takes fresh kale and combines it with cashew nuts. It is lighter and healthier than it's full fat Italian counterpart.

Serves: 3-4 portions
INGREDIENTS
45 g (1 cup very tightly packed) cavolo nero, washed and chopped
90g (2/3 cup) cashews
5 tbsp olive oil
2 tbsp freshly chopped basil
2 cloves garlic
2 tsp nutritional yeast
½ tsp salt
½ tsp black pepper


3 tbsp hot water, ideally from your boiling pasta or potatoes

INSTRUCTIONS
Wash the kale, remove the stems from the leaves and chop it roughly.
Add it with the remaining ingredients to a food processor - except the hot water.
Process until it is a smooth mass with a few cashew chunks. Add the hot water and process for a few more seconds.
Serve immediately with pasta, potatoes, zucchini noodles or whatever you prefer.

CAVOLO NERO WITH ANCHOVIES, CHILIES AND GARLIC

SERVES 4-6


about 550g / 1¼ lb cavolo nero
5 tbsp good olive oil
4 garlic cloves peeled and finely chopped
1 tbsp finely chopped medium-hot red chilli (seeds discarded)
12 salted anchovy fillets sliced across
2 tbsp lemon juice

● Bring a large pan two-thirds full with salted water to the boil. Carefully cut the cavolo nero leaves off the thin central stalk (even the finest sections at the tip will be tough if left on) and then thickly slice the leaves across.
● Add the leaves to the pan and cook for 3 minutes, pushing them down now and again so they cook evenly. At the same time, heat a tablespoon of oil in a nonstick frying pan over a medium heat, add the garlic and chilli and cook briefly until the garlic is sizzling and just starting to colour, stirring frequently, then remove from the heat and stir in the anchovies to warm through, and then the lemon juice and 2 tablespoons of oil.
● Drain the cavolo nero in a colander and press out the excess water using a wooden spoon or the back of a potato masher, return to the pan and toss with a couple of tablespoons of oil. Transfer this to a serving plate and drizzle over the contents of the frying pan.

COOK’S TIP Unlike many other cabbage leaves, cavolo nero holds its shape after brief cooking, retaining a delicious texture. A plate of this will suffice as a light supper for many veg-ophiles. And it’s so good for us!

BRAISED SHORT RIBS AND POLENTA

Braised Short Ribs and Polenta

• 3 Tbs. olive oil 
• 6 lbs. meaty, bone-in, individual-cut short ribs 
• 4 tsp. kosher salt 
• 1 tsp. freshly ground pepper 
• 1 yellow onion, chopped 
• 2 carrots, diced 
• 6 cloves garlic, chopped  
• 1/3 cup all-purpose flour  
• 2 cups hearty red wine  
• 3 cups beef stock or broth  
• 2 Tbs. tomato paste 
• 1 Tbs. minced fresh rosemary   
• 1 bay leaf 
• 1 cup whole milk 
• 1 1/3 cups quick-cooking polenta 
• 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving  

Directions:

Preheat an oven to 325°F. In a Dutch oven, heat 2 Tbs. of the oil over medium-high heat. Season the short ribs with 2 tsp. salt and the pepper. In batches to avoid crowding, add the short ribs to the pot and cook, turning occasionally, until browned on all sides, 5 to 6 minutes per batch. Transfer to a plate. 

Add the remaining 1 Tbs. oil to the pot and heat. Add the onion and carrots and cook, stirring occasionally, until the onion softens, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Sprinkle in the flour and stir well. Slowly stir in the wine, then the stock. Stir in the tomato paste, rosemary and bay leaf. Return the short ribs to the pot. The short ribs should be barely covered with liquid. If not, add hot water as needed. Bring the liquid to a boil. Cover the pot, place in the oven, and cook, moving the position of the ribs every 45 minutes or so to be sure that they are covered with liquid and are cooking evenly, until very tender, about 2 1/2 hours. Transfer the ribs to a deep serving platter (don’t worry if the meat separates from the bones), and tent with aluminum foil to keep warm. 

Let the cooking liquid stand for 5 minutes. Skim off the fat from the surface and discard. Bring to a boil over high heat. Cook, stirring, until reduced by about one-fourth, about 10 minutes. Discard the bay leaf. Return the short ribs to the pot. 

Just before serving, make the polenta: In a heavy saucepan, bring 3 cups water, the milk, and the remaining 2 tsp. salt to a boil over high heat. Slowly whisk in the polenta and reduce the heat to medium-low. Cook, whisking often, until the polenta is thick, about 2 minutes. Stir in the 1/2 cup Parmigiano-Reggiano. Divide the polenta among warmed deep serving bowls, top with the ribs and sauce and serve at once. Serves 6. 

Variation: If you have leftover short ribs, you can easily turn them into a divine ragù. Simply remove the bones, shred the meat, stir it back into the sauce and reheat until warm. Toss with freshly cooked pappardelle. 

HERB CRUSTED BEEF TENDERLOIN WITH RATATOUILLE

Herb-Crusted Beef Tenderloin with Ratatouille



Ingredients


1 beef tenderloin (about 2 lb./1 kg), trimmed
Kosher salt and freshly ground pepper
1 1/4 cups (2 1/2 oz./75 g) fresh bread crumbs
1/3 cup (1/3 oz./10 g) fresh flat-leaf parsley leaves, finely chopped
2 1/2 Tbs. Dijon mustard

For the ratatouille:
2 small yellow squash, cut into 3/4-inch (2-cm) pieces
2 small zucchini, cut into 3/4-inch (2-cm) pieces
1/2 eggplant, cut into 3/4-inch (2-cm) pieces
1 cup (6 oz./185 g) cherry tomatoes
1/3 cup (80 ml) olive oil, plus more for drizzling
2 Tbs. red wine vinegar
Kosher salt and freshly ground pepper
2 Tbs. chopped fresh basil
3 oz. (90 g) goat cheese, at room temperature

Directions



1. Let the beef tenderloin stand at room temperature for 45 minutes.



2. Preheat an oven to 450°F (230°C). Line a baking sheet with aluminum foil.



3. Place the tenderloin on one end of the prepared pan and season with salt and pepper. In a small bowl, stir together the bread crumbs and parsley, and season with salt and pepper. Using a rubber spatula, spread the mustard all over the top and sides of the tenderloin. Using your hands, pat the bread crumb mixture evenly over the mustard.



4. To prepare the ratatouille, in a large bowl, stir together the squash, zucchini, eggplant, cherry tomatoes, oil and vinegar. Place the vegetables in a single layer on the other end of the pan and season generously with salt and pepper.



5. Roast, stirring the vegetables halfway through cooking, until an instant-read thermometer inserted into the center of the meat registers 130°F (54°C) for medium-rare, and the vegetables are fork-tender, 35 to 40 minutes. Remove the pan from the oven, tent with foil, and let the tenderloin rest for 10 minutes.



6. Transfer the tenderloin to a cutting board and cut into 1-inch (2.5-cm) slices. Stir the basil into the ratatouille, drizzle with oil and adjust the seasoning with salt and pepper. Dollop pieces of the cheese over the ratatouille and serve alongside the beef.

STEAK AND ALE SOUP

Steak and Ale Soup

Ingredients:

• 2 rib eye steaks (about 1 pound each), trimmed of excess fat and cubed

• Salt

• Black pepper

• 4 tablespoons flour, divided use

• 2 tablespoons butter

• 2 tablespoons avocado (or olive) oil

• 2 small white onions, quartered and sliced

• 16 ounces (1 pound) sliced mushrooms

• 4 cloves garlic, pressed through garlic press

• 1 teaspoon Italian seasoning

• 1 cup ale

• 6 cups beef stock, hot

• 1 tablespoon chopped flat-leaf parsley

• 1 teaspoon fresh thyme leaves

Preparation:

-Add the cubed steak to a large bowl, sprinkle with a couple of good pinches of salt and black pepper, as well as 2 tablespoons of the flour, and toss to coat.

-Place a large soup pot over medium-high heat, add in the butter and the oil, and once melted together and super hot, add in the steak cubes and brown on all sides, about 3 minutes or so (steak should be rare on the inside, you only want color on the outside); remove from pot and set aside.

-Add into the pot a drizzle more oil if needed, and add in the onions and the mushrooms, along with a pinch or two of salt and pepper, and saute those together for about 10-12 minutes or so, until slightly golden.

-Stir in the garlic, and once aromatic, stir in the Italian seasoning, and add in the cup of ale; allow the ale to simmer vigorously for about 5 minutes or so, until it reduces and thickens slightly.

-Sprinkle in the remaining 2 tablespoons of the flour and whisk to blend, followed by the hot beef stock; stir together and then bring to a simmer over medium heat, allowing the soup to simmer uncovered for about 20-22 minutes so that it slightly reduces.

-Turn off the heat and return the browned steak back into the pot with it’s juices; allow the soup to sit for about 5 minutes or so before serving, just to allow the steak to cook through a bit more in the heat of the soup (you want it to remain tender—medium-rare to medium—and not become overcooked).

-Finish with the parsley and the thyme, ladle into bowls, and enjoy with some crusty bread and a cold ale!

SMOKED SALT

Smoked Salt

2 c. Coarse Salt, Kosher or Sea

3 Tbsp. Liquid Smoke – any flavor you desire (OR 1 c. Hardwood Chips – found on charcoal isle at most grocery stores)

Directions

There are two methods of creating smoked salt here. Choose your desired method (I used the oven method for this tutorial).

Oven Method

Preheat oven to 225 degrees.

In small bowl, combine salt and liquid smoke.

Spread mixture evenly on a sheet pan (easier if you DO NOT use aluminum foil) and put in oven. Let cook 30 minutes; stir and let sit 10 minutes. Check to ensure mix is completely dry.

If mix is not completely dry, return to oven and cook another 5-10 minutes. Let cool completely.

Store in an airtight container.

Grill Method

Soak hardwood chips in water 45 minutes; drain well.

Light the grill (charcoal or gas) on one side and let heat to about 350 degrees.

Place wet wood chips in a smoke box or on an aluminum foil pan and set on coals or bottom rack.

Place salt on a small cookie sheet and place on grill over indirect heat and close grill lid and k hardwood chips in water 45 minutes; drain well.

Light the grill (charcoal or gas) on one side and let heat to about 350 degrees.

Place wet wood chips in a smoke box or on an aluminum foil pan and set on coals or bottom rack.

Place salt on a small cookie sheet and place on grill over indirect heat and close grill lid and open the top vent a small amount (if applicable).

When smoke begins to escape grill, begin timing. Allow smoking for about 45 minutes, but DO NOT open lid.

Remove salt from grill and let cool completely. 

Store in an airtight container.