As I said in the Mother’s Day dinner post I made Bananas Foster for dessert. This is the first time I have attempted this dish and was pleasantly surprised with how easy and delicious this dish turned out. Now I must warn everyone this is far from healthy and the recipe turns out a very rich product. I would recommend saving this dessert for special occasions. The flambe step also adds a bit of excitement to the presentation. Enjoy!
On Mother’s Day I cooked dinner for my family. The menu was made up of Fillet Mignon with the Guinness reduction, double stuffed potatoes with cheese and bacon, sauteed mushrooms, and oven roasted asparagus. Putting the meal together turned into a family effort with everyone pitching in on various parts of the meal. I’m getting closer and closer to perfecting the Guiness reduction and should have the final version of it nailed down in the next few attempts. With this attempt I was focusing on getting the right consistency to allow the sauce to grab onto the steak better. For dessert I made bananas foster. Now I am not a huge fan of cooked fruit and was surprised with how well it turned out. The bananas foster will be getting a dedicated post in the very near future. I hope all of you also had enjoyable Mother’s Days.
With the nice weather we have been having I wanted to make use of the grill. This dinner combines one old favorite and one new favorite dish. My mom has made Summer Spaghetti my whole life and still makes it better than I have ever been able to. It is a great side dish to have throughout the summer. The honey bbq chicken wings have quickly become a summer favorite with my family. By cooking the wings over indirect heat they come out moist and tender and are healthier than frying chicken wings. The wings turn out best if you can marinate them overnight in hot sauce. Also cutting the wings into the drumstick and wing section can be time consuming. Get out there and grill and enjoy these two recipes!
Firstly Happy Mother’s Day! I’m cooking dinner for everyone tonight but that is for a future post. The other night we grilled up some burgers and I decided to have some fun with the bacon. I have never baked bacon before but after making this recipe I have been converted. It is nowhere near as messy as pan frying bacon and the bacon turns out just as crispy. The clean up after is also a big plus. Cooking the bacon is simple, you preheat the oven to 375 F then bake it for 8 minutes a side. The brown sugar chili rub is very good, not over overpoweringly sweet and the subtle heat compliments the sweetness of the sugar and the saltiness of the bacon. If you are looking to spice up your bacon a bit give this recipe a try. Enjoy!
It is currently halibut season and I decided to take full advantage. Using the butter roasting technique I learned in the cooking class I made butter roasted halibut. The best part about butter roasting is that it keeps the fish moist. To make this dish the first thing you need to do is season your fish. I used kosher salt, white pepper, cayenne pepper, paprika, and dill. After seasoning the fist lightly sprinkle with canola or peanut oil, you need to use an oil that has a high smoking point. Next preheat the pan over high heat, then place a small amount of oil in the pan, enough to coat the pan. Place fish in pan and sear over high heat for 1 minute. Then turn down heat to medium high and cook until half way up the fish turns white. Flip the fist then add 3-4 Tbs of unsalted butter to pan. As the butter melts take a spoon and baste fish with butter for 3-4 minutes. With fish the cooking times will vary depending on the thickness of the pieces, the ones I used were ~2 inches thick. Once fish is done remove from pan and place on plate, covering with tin foil. use leftover butter in pan to saute vegetables. Be sure to take full advantage of the halibut that is available now, it is a delicious fish. Enjoy!
So after eating the enchiladas I made on Cinco de Mayo for breakfast, lunch, and dinner the last few days I decided I needed a change for dinner tonight. I went to the grocery store after work and just wandered around until something struck me. I walked past the meat case and saw some beautiful looking New York Strip Steaks. I Then came up with the idea to pair the steaks with a simple green peppercorn sauce. The sauce itself is very simple and you make it like you would an other pan sauce. The recipe I came up with makes enough for roughly 3 steaks so if you are cooking for more people you may need to tweak the recipe a bit. you can find the recipe by following the link below. Enjoy!
For Cinco de Mayo I decided to whip up a few Mexican dishes. The guacamole recipe is quite simple and very delicious. Just remember to use a good amount of lime juice to prevent the avocados from turning brown. If you do not feel like chopping all the vegetables you can just mash up the avocados and add fresh salsa. When making the refried beans I used a mix of ancho and chipotle powder but you can used whatever type of chili powder you like most. The center piece of the meal was the chicken enchiladas. While they take a little bit of time to prepare they are well worth it. Depending on the size of your pan this recipe will make 5-8 wraps. you can also serve this dish with yellow rice, my favorite is Goya. You will find the recipes below, Enjoy!