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rojerono
Happiest.
Member since 8/06 13803 total posts
Name:
Jeannie
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Re: WEEKLY MENU - 1/30
Posted by InfinitiGal
Holy SMOKES! Everything looks sooo good! Your whole MENU is awesome.
Will you share your recipe for the Wellington? I've never tried to make it .. was it difficult?
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Posted 2/1/10 1:02 PM  |
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Long Island Weddings
Long Island's Largest Bridal Resource |
InfinitiGal
LIF Infant
Member since 5/09 153 total posts
Name:
Lisa
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Re: WEEKLY MENU - 1/30
It was actual a lot easier than I thought it was going to be!
Here is the recipe:
4 (6-ounce) thickly cut filet mignons
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
4 (1-ounce) slices goose or duck liver, or pork country-style pate
One-half (17 1/4-ounce package) frozen puff pastry (1 sheet), thawed
Mushroom Duxelles, recipe follows
1 large egg beaten with 2 teaspoons water to make an egg wash
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
Season both sides of each filet with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.
Heat the oil in a large heavy skillet over medium-high heat. Add the filets and sear for 1 minute on each side for medium-rare. Transfer to a plate to cool completely.
Roll out the puff pastry on a lightly floured surface to a 14-inch square, and cut into 4 (7-inch) squares.
Spread one-quarter of the mushroom duxelles on top of each filet and top each with 1 slice of the pate, pressing to flatten. Place one filet, mushroom side down, in the center of a puff pastry square. Using a pastry brush or your finger, paint the inside edges of the pastry with egg wash. Fold the pastry over the filet as though wrapping a package and press the edges to seal. Place the packages seam-side down on the prepared baking sheet. Brush the egg wash over the tops and sides of each package and bake until the pastry is golden brown and an instant-read thermometer registers 140 degrees F for medium-rare, about 20 minutes.
Remove from the oven and let rest for 10 minutes before serving.
Place the Beef Wellingtons in the center of 4 large plates, and accompany with the sauce and vegetables of choice.
Mushroom Duxelles:
1 tablespoon unsalted butter
2 tablespoons minced shallots
1/2 teaspoon minced garlic
10 ounces button mushrooms, wiped clean, stemmed, and finely chopped
1/4 teaspoon salt
1/8 teaspoon freshly ground white pepper
2 1/2 tablespoons dry white wine
Heat the butter in a medium skillet over medium-high heat. Add the shallots and garlic and cook, stirring, for 30 seconds. Add the mushrooms, salt, and white pepper, reduce the heat to medium, and cook, stirring, until all the liquid has evaporated and the mushrooms begin to caramelize, about 12 minutes. Add the wine and cook, stirring to deglaze the pan, until all the liquid has evaporated. Remove from the heat and let cool before using.
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| Posted 2/1/10 1:15 PM |
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jerrysgirl
I love my hot dog!!
Member since 6/06 5357 total posts
Name:
E & J
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Re: WEEKLY MENU - 1/30
Monday: pasta fagoli with sausage
Tuesday: pot roast with mashed potatoes and broccoli
Wednesday: lasagna
Thursday : pot roast sandwiches from leftover pot roast on tuesday
Friday : Chinese
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| Posted 2/1/10 1:43 PM |
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JenMarie
One day at a time
Member since 11/07 7397 total posts
Name:
Jennifer
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Re: WEEKLY MENU - 1/30
Sunday: Pasta Bolognese and garlic bread
Monday: Italian chicken and rice
Tuesday: Taco Junk
Wednesday: Buffalo Chicken Pasta
Thursday: DH has a meeting so I'm on my own
Friday: Cheeseburgers
Saturday: Out to dinner
Sunday: Superbowl
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| Posted 2/1/10 7:03 PM |
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Mommy2Boys
My Boys!!!!
Member since 6/06 14437 total posts
Name:
C
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Re: WEEKLY MENU - 1/30
So far I have:
Fusilli a la Caprese -(recipe from Everyday Italian) with breaded eggplant
Lemon chicken, white rice and spinach
Pork tenderloin, sweet potatoes, creamed spinach
Parmesan crusted tilapia, mashed potatoes, veggie
Message edited 2/5/2010 11:39:58 AM.
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| Posted 2/4/10 1:18 PM |
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diggity10
I love my little brother
Member since 6/07 1747 total posts
Name:
Danielle
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Re: WEEKLY MENU - 1/30
Posted by rojerono
Posted by diggity10
chicken souvlaki sounds so good! Do you have a recipe?
Well.. first a disclaimer. I am not Greek so this is not an 'authentic' recipe. It's just me trying to replicate a meal I enjoy!
For the souvlaki, I just cube chicken breast and put it in a ziploc bag with Olive Oil, lemon, minced garlic, Greek Seasoning, Salt and pepper. You would use more or less depending on how much you made.. but for 4 cutlets I used the juice of 2.5 lemons, about 10 garlic cloves minced (I looove garlic) and maybe just shy of a half cup of EVOO. You can buy Greek Seasoning in the supermarket.. but if you can't find it or don't feel like getting it.. it's basically just dried oregano, dried mint and dried parsley. I think there may also be some hints of cinnamon and nutmeg. The oregano, mint and parsley are most up front though. Let that marinate for 30 - 60 minutes. Once it's good and soaked - I coat them and thread on wooden skewers and grill - or just broil them in the oven without the skewers until they are cooked through (maybe 10 minutes).
For the sauce.. I used a large container of 0% Fage (about 2 cups). You can use any plain Greek yogurt. I sliced a cucumber in half lengthwise and scooped out the seeds and tossed them. You can grate the cucumber - but I chose to chunk it up and throw it in the mini prep processor. You should have at least a half cup of cucumber. I do not peel the cucumbers. Throw the cucumber mess into the yogurt and stir.I add about 2 tablespoons of lemon - go by your own taste. I also added a teaspoon of olive oil and salt to taste. Garnish it with a little cucumber and lemon peel.
I also make a lemon rice pilaf to go with it if you are interested. Just saute a palmful of orzo and a small chopped onion with a Tablespoon of butter in a saucepan. Add 2 cups of chicken stock or broth. Bring to a boil and add 1 cup of white rice (not quick cooking). Bring back to a boil, reduce heat and cover. Simmer on low for 20 minutes. When cooked, add a tablespoon of lemon zest and a teaspoon of lemon. Stir it up. You can also throw in a cup of steamed peas and stir.
I finish the meal with a greek salad made of Romaine, Kalamata Olives, Red Onion, tomato and cucumber with a simple lemon, olive oil and Greek Seasoning dressing.
Good luck!
I'm sorry I never said thank you for this!!! Thank you!
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| Posted 2/9/10 11:06 AM |
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DoodleEsq
LIF Zygote
Member since 1/10 44 total posts
Name:
Tracy
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Re: WEEKLY MENU - 1/30
Posted by rojerono
Posted by diggity10
chicken souvlaki sounds so good! Do you have a recipe?
Well.. first a disclaimer. I am not Greek so this is not an 'authentic' recipe. It's just me trying to replicate a meal I enjoy!
For the souvlaki, I just cube chicken breast and put it in a ziploc bag with Olive Oil, lemon, minced garlic, Greek Seasoning, Salt and pepper. You would use more or less depending on how much you made.. but for 4 cutlets I used the juice of 2.5 lemons, about 10 garlic cloves minced (I looove garlic) and maybe just shy of a half cup of EVOO. You can buy Greek Seasoning in the supermarket.. but if you can't find it or don't feel like getting it.. it's basically just dried oregano, dried mint and dried parsley. I think there may also be some hints of cinnamon and nutmeg. The oregano, mint and parsley are most up front though. Let that marinate for 30 - 60 minutes. Once it's good and soaked - I coat them and thread on wooden skewers and grill - or just broil them in the oven without the skewers until they are cooked through (maybe 10 minutes).
For the sauce.. I used a large container of 0% Fage (about 2 cups). You can use any plain Greek yogurt. I sliced a cucumber in half lengthwise and scooped out the seeds and tossed them. You can grate the cucumber - but I chose to chunk it up and throw it in the mini prep processor. You should have at least a half cup of cucumber. I do not peel the cucumbers. Throw the cucumber mess into the yogurt and stir.I add about 2 tablespoons of lemon - go by your own taste. I also added a teaspoon of olive oil and salt to taste. Garnish it with a little cucumber and lemon peel.
I also make a lemon rice pilaf to go with it if you are interested. Just saute a palmful of orzo and a small chopped onion with a Tablespoon of butter in a saucepan. Add 2 cups of chicken stock or broth. Bring to a boil and add 1 cup of white rice (not quick cooking). Bring back to a boil, reduce heat and cover. Simmer on low for 20 minutes. When cooked, add a tablespoon of lemon zest and a teaspoon of lemon. Stir it up. You can also throw in a cup of steamed peas and stir.
I finish the meal with a greek salad made of Romaine, Kalamata Olives, Red Onion, tomato and cucumber with a simple lemon, olive oil and Greek Seasoning dressing.
Good luck!
Just wanted to say thanks for this chicken souvlaki recipe - I made it the other day and it was delicious!! And perfect for a 'chef' like me with absolutely no culinary skills whatsoever 
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| Posted 2/11/10 1:29 PM |
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| Pages: 1 [2] |
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