Favorite Classy Dish

[Freak Out]

You need to rename this thread "Easy Cheesy Classy Cooking".

[easy cheesy]

You need to rename this thread "Easy Cheesy Classy Cooking".

Let's get more recipes people!!!!!

[easy cheesy]

Fillet of Beef Wellington

Ingredients...

A 3 1/2-pound fillet of beef tied with thin sheets of larding fat at room temperature

3/4 pound mushrooms, chopped fine

2 1/2 tablespoons unsalted butter

1/2 pound pâté de foie gras (available at specialty foods shops) at room temperature

1 pound puff pastry or thawed frozen puff pastry plus additional for garnish if desired

1 large egg white beaten

An egg wash made by beating 1 large egg yolk with 1 teaspoon of water

1/2 cup Sercial Madeira

2 teaspoons arrowroot dissolved in 1 teaspoon cold water

1/2 cup beef broth

2 tablespoons finely chopped black truffles (available at specialty food shops) if desired

watercress for garnish if desired

Preparation...

In a roasting pan roast the beef in the middle of a preheated 400°F oven for 25 to 30 minutes, or until the thermometer registers 120°F. Let the fillet cool completely and discard the larding fat and the strings. Skim the fat from the pan juices and reserve the pan juices.

In a heavy skillet cook the mushrooms in the butter over moderately low heat, stirring, until all the liquid they give off is evaporated and the mixture is dry, season them with salt and pepper, and let them cool completely.

Spread the fillet evenly with the pâté de foie gras, covering the top and sides, and spread the mushrooms evenly over the pâté de foie gras. On a floured surface roll 1 pound of the puff paste into a rectangle about 20- by 12- inches, or large enough to enclose the fillet completely, invert the coated fillet carefully under the middle of the dough, and fold up the long sides of the dough to enclose the fillet brushing the edges of the dough with some of the egg white to seal them.

Fold ends of the dough over the fillet and seal them with the remaining egg white. Transfer the fillet, seam side down to a jelly-roll pan or shallow roasting pan and brush the dough with some of the egg wash. Roll out the additional dough and cut the shapes with decorative cutters. Arrange the cutouts on the dough decoratively, brush them with the remaining egg wash, and chill the fillet for at least 1 hour and up to 2 hours. Bake the fillet in the middle of a preheated 400°F oven for 30 minutes, reduce the heat to 350°, and bake the fillet for 5 to 10 minutes more, or until the meat thermometer registers 130°F. for medium-rare meat and the pastry is cooked through.

Let the fillet stand for 15 minutes.
In a saucepan boil the reserved pan juices and the Madeira until the mixture is reduced by one fourth. Add the arrowroot mixture, the broth, the truffles, and salt and pepper to taste and cook the sauce over moderate heat, stirring, being careful not to let it boil, for 5 minutes, or until it is thickened. Loosen the fillet from the jelly-roll pan, transfer it with two spatulas to a heated platter, and garnish it with watercress. Serve the fillet, cut into 3/4-inch-thick slices, with the sauce.

Ingredients...

A 3 1/2-pound fillet of beef tied with thin sheets of larding fat at room temperature

3/4 pound mushrooms, chopped fine

2 1/2 tablespoons unsalted butter

1/2 pound pâté de foie gras (available at specialty foods shops) at room temperature

1 pound puff pastry or thawed frozen puff pastry plus additional for garnish if desired

1 large egg white beaten

An egg wash made by beating 1 large egg yolk with 1 teaspoon of water

1/2 cup Sercial Madeira

2 teaspoons arrowroot dissolved in 1 teaspoon cold water

1/2 cup beef broth

2 tablespoons finely chopped black truffles (available at specialty food shops) if desired

watercress for garnish if desired

Preparation...

In a roasting pan roast the beef in the middle of a preheated 400°F oven for 25 to 30 minutes, or until the thermometer registers 120°F. Let the fillet cool completely and discard the larding fat and the strings. Skim the fat from the pan juices and reserve the pan juices.

In a heavy skillet cook the mushrooms in the butter over moderately low heat, stirring, until all the liquid they give off is evaporated and the mixture is dry, season them with salt and pepper, and let them cool completely.

Spread the fillet evenly with the pâté de foie gras, covering the top and sides, and spread the mushrooms evenly over the pâté de foie gras. On a floured surface roll 1 pound of the puff paste into a rectangle about 20- by 12- inches, or large enough to enclose the fillet completely, invert the coated fillet carefully under the middle of the dough, and fold up the long sides of the dough to enclose the fillet brushing the edges of the dough with some of the egg white to seal them.

Fold ends of the dough over the fillet and seal them with the remaining egg white. Transfer the fillet, seam side down to a jelly-roll pan or shallow roasting pan and brush the dough with some of the egg wash. Roll out the additional dough and cut the shapes with decorative cutters. Arrange the cutouts on the dough decoratively, brush them with the remaining egg wash, and chill the fillet for at least 1 hour and up to 2 hours. Bake the fillet in the middle of a preheated 400°F oven for 30 minutes, reduce the heat to 350°, and bake the fillet for 5 to 10 minutes more, or until the meat thermometer registers 130°F. for medium-rare meat and the pastry is cooked through.

Let the fillet stand for 15 minutes.
In a saucepan boil the reserved pan juices and the Madeira until the mixture is reduced by one fourth. Add the arrowroot mixture, the broth, the truffles, and salt and pepper to taste and cook the sauce over moderate heat, stirring, being careful not to let it boil, for 5 minutes, or until it is thickened. Loosen the fillet from the jelly-roll pan, transfer it with two spatulas to a heated platter, and garnish it with watercress. Serve the fillet, cut into 3/4-inch-thick slices, with the sauce.

[easy cheesy]

Grilled Pork Chops with Grilled Peach Salsa Recipe
For the grilled Peaches:
4 Southern Peaches (must be very ripe) halved and pitted
2 Tbsp Brown Sugar
2 Tbsp Pure Cane Syrup
2 tsp Creole Seasoning
1 tsp Kosher Salt

Additional grill prep for the salsa:
1 Roasted Red Pepper,
1/2 of a large Vidalia Onion, cut into 1/2″ slices and rubber with olive oil

Warm a gas or charcoal grill to 350-400 degrees F.
Toss all of the above ingredients together, making sure to coat the peaches well. Grill the peaches flat side down until they start to caramelize and get some grill marks, flip them over skin side down onto a cooler spot of the grill to finish warming through. At the same time, roast your pepper on the grill until the skin is black all over, and grill the Vidalia Onion slices.

When the peaches are warmed through and softened remove the skins and slice lengthwise, place into a medium sized bowl. Also peel, seed, and slice the roasted Red pepper into strips; Chop the grilled Vidalia Onion.

Grilled Southern Peach Salsa Recipe
4 Grilled Southern Peaches (see above)
1 Roasted Red Pepper, sliced (see above)
1/2 Grilled Vidalia Onion, chopped (see above)
2 tsp Pure Cane Syrup
3 Tbsp Fresh Basil, chopped
Kosher Salt and freshly ground black pepper to taste
Combine all ingredients while still hot, serve at room temperature.
Grilled Pork Chops with Grilled Peach Salsa Recipe

4 Bone in, thick cut Pork Chops
1 Recipe Seasoning Mix (see below)
1 Recipe Apricot Glaze (see below)
1 Recipe Grilled Peach Salsa
Seasoning mix:
1 Tbsp Creole Seasoning
1 Tbsp Kosher Salt (if using commercial creole seasoning omit)
1 Tbsp Brown Sugar
1 tsp Black Pepper
Combine.

Apricot Glaze:
3 Tbsp Apricot Preserves
1 Tbsp Pure Cane Syrup
1 Tbsp Creole Mustard

Combine all ingredients.

Season the pork chops liberally with some of the seasoning mix.
Preheat a Charcoal or Gas grill to 400 degrees F with a pan going with smoldering wood chips (This recipe uses Pecan chips). When hot, grill the Pork chops to desired degree of doneness, this recipe goes to medium- about 140 degrees. Brush the chops with the apricot glaze, let it warm a bit and remove the chops. This recipe calls for taking the chops off at about 132 degrees to allow for carryover cooking. They were a perfect medium at the table.

Top the glazed chops with a generous portion of the warm Peach Salsa, make sure to drizzle some of the liquid as well. Enjoy!

[easy cheesy]

Lobster Bisque

Ingredients

• 3 tablespoons butter
• 1/4 cup chopped fresh mushrooms
• 2 tablespoons chopped onion
• 2 tablespoons chopped celery
• 2 tablespoons chopped carrot
• 1 (14.5 ounce) can chicken broth
• 1/8 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1 1/2 cups half-and-half
• 1/2 cup dry white wine
• 1/2 pound cooked lump lobster meat

Directions

1. Melt the butter in a large saucepan over medium-low heat. Add the mushrooms, onion, celery, and carrot. Cook and stir until tender, about 10 minutes. Stir in the chicken broth, and season with salt and cayenne pepper. Bring to a boil, then simmer for 10 minutes.
2. Pour the vegetable and broth mixture into the container of a blender, and add 1/4 cup of the lobster meat. Cover, and process until smooth. Return to the saucepan, and stir in the half-and-half, white wine, and remaining lobster meat. Cook over low heat, stirring frequently until thickened, about 30 minutes.

[easy cheesy]

Steak Diane Recipe from "21" in New York

INGREDIENTS:

1 (16-ounce size) boneless shell steak (also called New York strip steak, short loin or sirloin strip)
Salt
Freshly ground black pepper
2 tablespoons unsalted butter, divided
3 tablespoons finely minced shallots
6 tablespoons cognac or other good brandy, divided
2 tablespoons dry white wine or dry vermouth
2 teaspoons Dijon mustard (preferably imported)
2 tablespoons A-1 steak sauce
1/2 cup beef broth
2 tablespoons heavy cream
2 tablespoons finely snipped chives

PREPARATION:

Trim all outside fat off the steak. The steak should now weigh about 12 ounces.

Cut the steak in half horizontally, creating 2 6-ounce steaks. Pound the steaks lightly to flatten them to 1/4-inch thick. Season them liberally on both sides with salt and freshly ground black pepper.

Heat a 12-inch skillet until a drop of water dances on the surface. Add 1 tablespoon of the butter. As soon as the foam subsides, add the seasoned meat. Cook on each side for 1 minute. Remove to a plate. Immediately adjust the heat under the pan to low.

Add the second tablespoon of butter and the shallots. Saute the shallots for 1 minute. Increase the heat to high. Add 3 tablespoons cognac and flambe, if desired. Add the wine, and with a wooden spoon, scrape up any browning in the pan (deglaze the pan). Stir in the mustard and A-1 sauce.

Cook for about a minute, or until the liquid is reduced to a syrup. Add the broth and continue to boil for about a minute, until reduced to a few tablespoons. Add the cream and stir well to incorporate. Boil a few seconds.

Taste for seasoning and add freshly ground pepper to taste. Add the remaining cognac and ignite. When the flames die down, stir in the chives, taste for salt and pepper, and adjust if necessary. Add the reserved steaks and their juices (that have accumulated on the plate) to the simmering sauce. Turn the steaks in the sauce a couple of times, as the sauce reduces a little more. Place the steaks on individual plates. Divide the sauce on the steaks. Serve with mashed potatoes or brown rice, and some bread to mop up the sauce.

[easy cheesy]

Freak Out's Mac and Cheese Recipe.... (I've tried it and it's nom, nom, nom!)

1. Macaroni and Cheese

When preparing the following pastas in advance (up to six hours), keep them covered and chilled and then let them come to room temperature before baking.
Yield: Serves 6 to 8 as entrée or 8 to 10 as a side dish

7 tablespoons unsalted butter
1/4 cup plus 2 tablespoons all-purpose flour
4 cups milk
1 1/2 teaspoons dry mustard
1/8 teaspoon cayenne, or to taste
1 pound elbow macaroni
3 cups coarsely grated extra-sharp Cheddar cheese (about 12 ounces)
1 1/3 cups freshly grated Parmesan cheese (about 4 ounces)
1 cup fresh bread crumbs

Preheat oven to 350°F. and butter a 3- to 4-quart gratin dish or other shallow baking dish.
In a heavy saucepan melt 6 tablespoons butter over moderately low heat. Add flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking, and bring to a boil, whisking. Add mustard, cayenne, and salt and pepper to taste and simmer sauce, whisking occasionally, until thickened, about 2 minutes.
In a kettle of salted boiling water cook macaroni until just al dente, about 7 minutes, and drain well. In a large bowl stir together macaroni, sauce, Cheddar, and 1 cup Parmesan and transfer to prepared dish.
In a small bowl stir together bread crumbs and remaining 1/3 cup Parmesan and sprinkle evenly over macaroni. Cut remaining 1 tablespoon butter into bits and scatter over topping.
Bake macaroni in middle of oven 25 to 30 minutes, or until golden and bubbling.

[easy cheesy]

Too lazy too look back and see if I posted this... don't think so... but it's NOM!

Lobster Thermidor


Ingredients

• 1 medium (1 1/2 pound) cooked lobster
• 2 tablespoons butter
• 1 shallot, finely chopped
• 1 3/8 cups fresh fish stock
• 1/4 cup white wine
• 1/4 cup double cream
• 1/2 teaspoon hot English mustard
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley
• salt and freshly ground black pepper to taste
• 1/4 cup freshly grated Parmesan cheese

Directions

1. Cut the lobster in half lengthwise, and remove the meat from the claws and tail. Leave to one side. Remove any meat from the head and set aside. Cut the meat up into pieces and place back into the shell.
2. Melt the butter in a large skillet over medium heat. Add the shallot; cook and stir until tender. Mix in the fish stock, white wine and double cream. Bring to a boil, and cook until reduced by half. Mix in the mustard, lemon juice, parsley, salt and pepper.
3. Preheat your oven's broiler.
4. Place the lobster halves on a broiling pan or baking sheet, and spoon the sauce over the lobster meat in the shell. Sprinkle Parmesan cheese over the top.
5. Broil for 3 to 4 minutes, just until golden brown. Serve immediately.

[SnakeLH2006]

I dunno about classy dishes, but a girl I worked with for the last 10 years had her son go into an epileptic seizure and is in a coma. Her husband lost his job. Really bad shit. I donated tons of cash and cards and cooked them Snake's Beer Chili (beer was the only liquid...brats..hamburger..celery...onions..etc.) and sent a nice card. Made her day.

Snake can cook anything. Used to be a sautee expert..still am. But am excited to fire up the grill summer. Fired up my crotchrocket today and my grill...Bratwurst mania.

My girl is so classy and loves to the top-notch expensive restuarants in my area. I still take her cuz I love her, but I cook anything and have a background in it.

Just made Lobster Bisque last night:

LOBSTER BISQUE 2 live chicken lobsters (1 lb. each)
1 onion, coarsely chopped
1 stalk celery, coarsely chopped
1 carrot, coarsely chopped
3 bay leaves
1/2 lb. butter
2 quarts water
1/4 cup flour
2 cups heavy cream
1/2 cup sherry
1/4 cup brandy
white pepper and salt, to taste
Place the lobsters in a large heavy pot. Cover with salted water. Bring to a boil and cook 5 minutes. Reduce heat and simmer 10 to 12 minutes more. Drain and plunge into cold water to arrest further cooking. Extract the meat, chop it and set it aside.Place the lobsters' remains in a roasting pan with the onion, celery, carrot, bay leaves and butter. Roast in a preheated 400°F oven for 45 minutes.
Remove from the oven and strain off the butter into a heavy saucepan. Place the remaining contents of the roasting pan into the 2 quarts water and boil until the liquid is reduced by half. Strain the stock.
Heat the butter in the saucepan. Add the flour and cook the roux for 4 minutes, stirring constantly. Add the stock and blend well. Then add the cream, Sherry and brandy.
Simmer slowly for 30 minutes. Season with white pepper and salt to taste.
Strain the bisque and add the lobster meat.

[SnakeLH2006]

Any Italian food never fails...Manicotti is awesome always:

CHEESE MANICOTTI WITH SPINACH Try this easy version of a popular Italian dish. It can be made in advance and refrigerated until baking - a plus if you are preparing it for a guest meal. Preparation time: 25 minutes. Baking time: 25 to 30 minutes. Oven temperature: 350 degrees.
FOR 4 SERVINGS YOU WILL NEED:
8 manicotti shells
2 c. sm. curd cottage cheese
1 pkg. (3 oz.) cream cheese, softened
1/2 c. grated Parmesan cheese
1/4 c. chopped parsley
1 egg, slightly beaten
1 green onion, sliced
1/8 tsp. salt
2 c. marinara sauce or 1 jar or can (15 oz.) marinara sauce
1 pkg. (10 oz.) frozen chopped spinach
Parsley sprigs
1. Cook manicotti shells in boiling, salted water until barely tender as directed on the package. Rinse with cold water. Drain.2. Combine cottage cheese, cream cheese, 1/4 cup of the Parmesan cheese, parsley, egg, onion and salt; mixing well.
3. Fill shells with cheese mixture. Arrange in lightly oiled baking dish or pan. Cover with marinara sauce. Sprinkle with remaining Parmesan cheese.
4. Bake at 350 degrees for 25 to 30 minutes.
5. Meanwhile, cook spinach as directed on package. Drain well. Spoon down center of manicotti just before serving. Garnish with parsley.
Good served with: A green salad with Italian dressing and Italian or French bread.

[easy cheesy]

This is a great recipe for Garlic Beef Stew and incorporates our local “Pike Place Brewery’s XXXXX Stout” into the mix. Sooooo good!

Ingredients:

3 tablespoons all purpose flour
2 tablespoons corn starch
Salt and freshly ground pepper to taste
6 tablespoons vegetable oil (more as needed)
2 large chopped onions
1 large head of garlic, separated into cloves (6 minced and the rest peeled- remaining whole)
2 ½ pounds stewing meat
3 large Russet’s cut into 1-inch chunks
3 carrots, peeled and cut diagonally into 1- inch chunks
1 small red bell pepper- stemmed, seeded, deribbed and diced
3 medium very ripe tomatoes- cored, seeded, chopped (or use POMI brand chopped tomatoes)
1 cup of veal stock or sub can of low sodium beef broth
½ cup Pike Place Brewery XXXXX Stout
½ Cup of Whidbey’s Port
3 tablespoons chopped Italian parsley
1 ½ chopped fresh thyme
1 tablespoon honey
½ teaspoon ground cumin
2 bay leaves

1. Position rack in lower third of oven and preheat to 325 degrees
2. Combine flour, cornstarch, salt and pepper in medium, shallow bowl until well blended- set aside
3. Heat 4 tablespoons oil in heavy large skillet over medium heat. Add onions with minced garlic. Cook until starting to brown and almost caramelized, stirring occasionally, about 25 minutes.
4. With slotted spoon, transfer mixture to medium Dutch oven, with tight fitting lid and set aside.
5. Increase heat and add remaining oil to the skillet.
6. Dredge beef in seasoned flour and shake off excess. Brown in fat (in batches, do not crowd), adding more oil if necessary. With slotted spoon, transfer beef to Dutch oven and place atop onions.
7. Arrange potatoes, carrots, red bell pepper ad remaining garlic cloves atop beef. Set aside
8. Add remaining seasoned flour, if any, to the skillet and stir to brown.
9. Stir in remaining ingredients, except parsley sprigs, and bring to boil over high heat. Immediately stir mixture into Dutch oven mix and season with salt and pepper.

10. Cover Dutch oven, place in oven and cook until meat is almost tender, about an hour and a half. Turn off heat and let stand in oven 30 minutes longer. Remove bay leaves and serve immediately. Garnish with fresh parsley sprigs.

This stew is even more awesome when re-heated the next day- 50 minutes at about 350 degrees.

http://www.pikebrewing.com/index_html.shtml

[easy cheesy]

Chicken Marsala

1 3/4 cups reduced-sodium chicken broth (14 fl oz)
2 tablespoons finely chopped shallot
5 tablespoons unsalted butter
10 oz mushrooms, trimmed and thinly sliced
1 1/2 teaspoons finely chopped fresh sage
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup all-purpose flour
4 skinless boneless chicken breast halves (2 lb total)
2 tablespoons extra-virgin olive oil
1/2 cup plus 2 tablespoons dry Marsala wine
2/3 cup heavy cream
1 teaspoon fresh lemon juice




Put oven rack in middle position and preheat oven to 200°F.
Bring broth to a boil in a 2-quart saucepan over high heat, then boil, uncovered, until reduced to about 3/4 cup, about 20 minutes.

Cook shallot in 3 tablespoons butter in an 8- to 10-inch heavy skillet over moderate heat, stirring, until shallot begins to turn golden, about 1 minute. Add mushrooms, 1 teaspoon sage, salt, and pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, 6 to 8 minutes. Remove from heat.

Put flour in a wide shallow bowl. Gently pound chicken to 1/4 inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder or a rolling pin.
Pat chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off excess. Transfer to sheets of wax paper, arranging chicken in 1 layer.

Heat 1 tablespoon each of oil and butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté half of chicken, turning over once, until golden and just cooked through, about 4 minutes total. Transfer cooked chicken to a large heatproof platter, arranging in 1 layer, then put platter in oven to keep warm. Wipe out skillet with paper towels and cook remaining chicken in same manner, then transfer to oven, arranging in 1 layer.

Add 1/2 cup wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds. Add reduced broth, cream, and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickened, 6 to 8 minutes. Add lemon juice and remaining 2 tablespoons wine and 1/2 teaspoon sage.
Serve chicken with sauce.

[easy cheesy]

Great Steak Marinade- Yield one cup

Ingredients

• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 1/4 cup Worcestershire sauce
• 1/4 cup soy sauce
• 2 teaspoons Dijon mustard
• 2 teaspoons minced garlic
• salt and pepper to taste

Directions

1. Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper. Marinate at least two hours for best flavor- broil or bbq.... of course I've pan fried these to the rare side of MR and it's nom too... I like the outer "crust" with the inner rareness of the meat! Caramelized Onions and Blue Cheese float my boat as well!

[easy cheesy]