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| ©2015 Henry McDaniel Photography |
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| Three hits that are simple to prepare, delicious to eat, and make great plate presentations. Let's start with Crispy Bleu Cheese Chips taken to the max! |
"THESE HOT, TASTY CHIPS ARE A HEARTY APPETIZER BUILT TO SUIT AN ICE COLD DRAFT BEER." |
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| Crispy Bleu Cheese Chips |
INGREDIENTS |
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2 russet potatoes 4 oz crumbled blue cheese 1/2 t fresh rosemary, chopped 1/2 t fresh thyme, chopped 1/2 c balsamic vinegar 1/3 c sour cream 1/4 c buttermilk 1/4 c mayo 1/2 t Worcestershire sauce 3 t white wine vinegar freshly ground black pepper kosher salt |
DIRECTIONS |
| Garnish: |
| Reduce balsamic vinegar over medium heat to 1/4 cup. |
| Chips: |
| Slice peeled potatoes paper-thin using mandoline. Deep fry in 350° oil. When golden brown, remove and drain on baking rack over sheet tray. Immediately salt and pepper and sprinkle generously with chopped herbs. |
| Dressing: |
| Combine sour cream, buttermilk, mayonnaise and Worcestershire sauce with whisk until well blended. Fold in 2 oz blue cheese. |
| Build the Plate: |
| Top plated chips with dressing and remaining blue cheese. Place under broiler just until cheese begins to soften. Drizzle with balsamic reduction and serve. |
"A CLASSIC GRILLED FILET AND CREAMY PORTOBELLO RAVIOLI IN A CABERNET PAN SAUCE, SERVED WITH LIGHTLY STEAMED ASPARAGUS, AND GARNISHED WITH CRISP ONION FRIZETTE." |
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| Grilled Filet Mignon with Portobello Ravioli and Asparagus |
INGREDIENTS |
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PAN SAUCE: 4 T butter 1 shallot, minced 1 clove garlic, smashed 1 c cabernet sauvignon 1 c beef stock 2 sprigs thyme 1 bay leaf 1 sprig rosemary kosher salt MAIN: 2 6 oz beef tenderloin filets 6 fresh portobello ravioli SIDES: 1 bunch asparagus, lightly steamed olive oil lemon zest Onion 1 medium Vidalia onion, very thinly sliced into rings 1 c flour kosher salt freshly ground pepper |
DIRECTIONS |
| Onion Frizette: |
| Generously season flour with salt and pepper. Lightly dust onion rings with flour and place gently in oil heated to 350°. Fry until golden brown, remove from oil and place on a tray with paper towels to drain. |
| Cabernet Pan Sauce: |
| In a medium saucepan, sauté shallot and garlic in 2 T butter. Add beef stock, wine, and herbs, and bring to simmer. Reduce liquid by half, remove herbs and garlic clove, whisk in 2 T cold butter. |
| Filet Mignons and Ravioli: |
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While filets grill, cook ravioli in lightly salted boiling water and drain. Remove filets from grill and rest.
Lightly steam asparagus. Dress with olive oil, lemon zest, salt and pepper. |
| Build the Plate: |
| Place filet on a bed of fried onion rings with 3 ravioli around the filet. Dress ravioli with cabernet pan sauce. Finally, place 2 asparagus stems between each ravioli and serve. |
"THE SPICY GINGER AND TANGY FRESH LIME BALANCE THE RICH FLAVOR OF THIS GREAT PORK DISH.." |
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| Ginger Lime Pork Tenderloin with Asian Slaw |
INGREDIENTS |
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MARINADE: 3 T grated ginger 2 T minced garlic 2 T brown sugar 1 T crushed red pepper flakes 2 T hoisin 2 T sesame oil 3/4 c rice wine vinegar 1/2 c low sodium soy sauce 3/4 lime juice 1/4 tomato paste 1/2 c fresh cilantro 3/4 lime juice fresh ground pepper kosher salt PORK TENDERLOIN: fresh, trimmed if possible ASIAN SLAW: 1/2 medium Napa cabbage, shredded 1/2 red onion, thinly sliced 2 carrots, grated 1 red bell pepper, julienned GINGER LIME DRESSING: 2 t sesame oil 1 T grated ginger 1 T rice wine vinegar 3 T lime juice 2 T honey fresh ground pepper GARNISH: deep-fried wonton wrappers |
DIRECTIONS |
| Marinade: |
| Whisk until well combined. |
| Tenderloin: |
| Tenderloins are normally sold with the silverskin still in tact. If you have a good butcher, they just might remove it for you. If not, follow these easy steps to prepare your tenderloins for cooking. |
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| Insert a boning knife between the meat and the silverskin, then slice at an angle as you peel off the skin. Remove just a bit of the fat, then cut across the grain into 1 1/2"-2"-thick medallions. |
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Sandwich each medallion between plastic wrap and pound gently into a shape about the size of the palm of your hand. Marinade bias-cut tenderloin slices 4 hours. Remove slices from marinade and pat dry. In olive oil over medium-high heat, brown tenderloin slices, about 2 minutes per side. Set aside. In same pan, reduce marinade, 10 minutes. Return slices to pan with any juices and glaze, 2 minutes. |
| Dressing: |
| In large bowl, whisk until well combined. |
| Asian Slaw: |
| Combine all ingredients in large bowl with dressing in bottom and toss until well combined. |
| Garnish: |
| Deep fry wonton wrappers in halved diagonally in 350° oil. When golden brown, remove and drain on paper towel-lined sheet tray. |
| Build the Plate: |
| Mound slaw in center of plate. Shingle the pork slices against slaw and garnish with fried wonton. |
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