Grilled Caesar Salad

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Grilled Caesar Salad

1 can anchovies (crushed)

3 garlic cloves (crushed)

½ C. extra virgin olive oil

½ Fresh lemon (juice squeezed)

2 squirts of Worcestershire sauce

½ TSP white wine vinegar

½ TBSP grey poupon mustard

½ TSP fresh ground pepper

1 pinch ground white pepper

1 pinch ground red pepper

1 egg (room temperature)

¼ C. fresh grated parmesan cheese

 

Method:

1. Combine garlic and anchovies in a wooden salad bowl. Grind into the bowl until paste-like consistency.

2. Cut Italian bread in half, length-wise

3.  In microwave, combine all ingredients.

4.  Spoon onto Italian bread.

5.  Broil with oven door cracked until brown. (approx 3-5 min)

Posted in Salad

Meaty Doggy Birthday Cupcakes

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doggy celebration 9th b-day Madelyn & Lucas Max & Doggy 9th B-day Meat Cupcakes Max & Madelyn Doggy 9th B-day 2 Max & Madelyn Doggy 9th B-dayMeaty Doggy Birthday Cupcakes

1 pound ground beef

1 stalk of celery, finely chopped

1 C. oats or oat flour

2 TBSP tomato paste

2 TBSP water

2 TBSP Worcestershire sauce

2 eggs, beaten)

Soft cream cheese for frosting

 

Method:

  1. Preheat oven to 400 degrees
  2. Mix the dry ingredients and ground beef together in a large bowl.
  3. In a small bowl, combine tomato paste and water.
  4. Add to the dry ingredients, along with Worcestershire sauce, celery and beaten eggs.
  5. Prepare the muffin tins by either greasing them or filling with paper liners.
  6. Spoon the mixture into the cups.  Mold mixture, the meat will not rise!
  7. Bake for about 15 – 20 min.
  8. Then, frost with cream cheese!
Posted in For Fun

Nicole’s Special Horseradish Sauce

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Description:

Sometimes called “German mustard”, as a common accompaniment to steak and pork dishes.

This sauce accompanies my filet mignon crostini’s!

Serves 8 – 12 people

2 C. mayonnaise

¼ C. sour cream

6 TSP fresh medium or hot horseradish (found in the dairy section of your grocery store)

2 TSP worcestershire sauce

1 TSP fresh parsley or cilantro (finely chopped)

1 TSP dry mustard or spicy brown mustard

1 TSP fresh ground black pepper

Method:

  1. Mix all ingredients in a seal-proof bowl.
  2. Keep in your fridge and use at your convenience for up to 7 days.
Posted in Sauces

Nicole’s Remoulade Sauce

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Description:

Remoulade or rémoulade, invented in France, is a popular condiment in many countries. Very much like the tartar sauce of some English-speaking cultures, remoulade is often aioli- or mayonnaise-based

This sauce accompanies shrimp cocktail, crab cakes, and most of my fish dishes.

Serves 4  – 6 people

Ingredients:

1 C. ketchup

¼ C. mayonnaise

2 TSP worcestershire sauce

2 TSP fresh lemon juice

2 TSP fresh medium or hot horseradish (found in the dairy section of your grocery store)

1 TSP dry mustard or spicy brown mustard

1 TSP fresh ground black pepper

Method:

  1. Mix all ingredients in a seal-proof bowl.
  2. Keep in your fridge and use at your convenience for up to 7 days.
Posted in Sauces

Filet Mignon Crostino Appetizer

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Description:

Crostino is an Italian appetizer consisting of a small slice of grilled or toasted bread and toppings.

Add filet mignon and horseradish sauce, and you’ve got yourself a tantalizing appetizer the crowd will enjoy!

Serves 8 – 12 people

Filet Mignon- 12 oz size whole filet mignon, bake until med-rare (center temp = 170 degrees)

Crostino

1 french baguette bread (sliced into 1 in. thick pieces)

TIP:  Ask the grocery store to do this for you in their machine.  It will save you the time and keep each piece consistent!

Ingredients:

½ C. olive oil

1 C. fresh grated good quality parmesan cheese

Method:

  1. Bake filet mignon to med-rare temp. Once ready, take out of oven and set aside to ‘rest’ for about 15 minutes.  Then slice into 2 inch thick slices.
  2. In the meantime, make your crostinos.
  3. On non-stick baking sheet, lay out bread slices.
  4. Brush with olive oil.
  5. Generously add freshly ground parmesan cheese and black pepper to each piece.
  6. Broil (on hi) until they are light brown. *** Watch closely, this should only take approx. 3-5 min.
  7. Remove from oven.
  8. Allow to cool for a few minutes.
  9. Line each crostino with Nicole’s Horseradish Sauce.

10.Add filet mignon pieces on top.

11.Serve!

Posted in Appetizer

Garlic Bread

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Ingredients:  (Serves 6-8)

1 loaf Italian bread

6 TBSP butter (room temperature)

7 garlic cloves (crushed)

2 TBSP parsley (fresh, minced)

1 TSP ground pepper

1 TSP salt

Method:

1.  Preheat oven on Broil.

2.  Cut Italian bread in half, length-wise

3.  In microwave, combine all ingredients.

4.  Spoon onto Italian bread.

5.  Broil with oven door cracked until brown. (approx 3-5 min)

6.  Serve immediately.

 

Posted in Appetizer

Crab & Pancetta Creamed Spinach

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Ingredients: (Serves 4)

½ C. pancetta (chopped)

½ C. jalapeno (minced)

2 cloves garlic (minced)

½ C. heavy cream

½ – ¾ C. shredded mozz cheese

1 C. yellow onion (1 in. slivers)

1 pinch sweet/smoked paprika powder

1 C. crab meat (any style)

2 bags fresh spinach

Method:

  1. Brown pancetta in pan, reduce to low heat, add onion, jalapeno, crushed garlic, spinach.  Slowly cook down.  Drain access water. (about 10-15 min)
  2.  Increase heat to med, add ½ C. heavy cream, cook to boil, then simmer to right consistency.
  3. Turn off heat.
  4. Add mozz
  5. Add sweet, smoked paprika
  6. Serve.
Posted in Side Dish

Cheddar Blue Cheese Jalapeno Scalloped Sweet Potatoes

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Ingredients:

1 package (8-12oz.) of blue cheese (high quality)

1 long green pepper (sliced 2 in. thick length-wise, 2 in. pieces)

1 jalapeno (sliced ¼ in thick, remove seeds))

1 yam (sliced ¼ in thick)

2 sweet potatoes (sliced ¼ in thick)

2 TBL favorite OIL (for flash frying)

Method:

  1. Steam potatoes. 10-15 min. until soft.
  2. On high, flash fry with favorite oil (we used white truffle oil) jalapeno, long green peppers, for appprox. 4 min. with continuous stirring.
  3. Layer mixture into pam-sprayed 18 in. casserole dish:  potato, blue cheese, sautéed jalapeno mixture.
  4. Bake at 350 degrees for 45 min. Serve immediately.
Posted in Side Dish

Steak Butter

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Ingredients:

1 stick salted butter (room temperature)

2 TBSP white onion (minced)

1 jalapeno (seeded)

2 TBSP red onion (minced)

2 TBSP parsley or cilantro (finely chopped)

2 garlic cloves (crushed)

Method:

soften butter, add all ingredients together.  freeze and use as needed.

Posted in Condiment

Neil’s Baby Back Powder

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Neil’s Baby Back Powder

Ingredients:

½ C. sweet paprika

1 pinch smoked paprika

¼ C. chili powder

¼ C. garlic powder

¼ C. ground cumin

1/3 C. kosher salt

2 TBSP mustard powder

2 TBSP sugar

2 TBSP ground cayenne

1/4 C. ground black pepper

1/4 C. white peppe

Method:

Mix approx. 50/50 with light brown sugar when using on ribs for initial dusting.

 

 

 

 

Posted in Rub
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