olive oil

Beef Tenderloin for Christmas

Merry Christmas! Many of you are roasting a beef tenderloin for Christmas.  This has become a tradition in our house as well.  In addition to being delicious a Beef Tenderloin does not take a long time to cook.  

Roasted Beef Tenderloin

4 to 5 pounds of trimmed beef tenderloin (available at your local meat market)
4 Tablespoons Olive Oil 1 Tablespoon chopped Rosemary
2 teaspoons fresh Thyme
4 Garlic cloves minced (or 3 Tablespoons granulated Garlic)
1 teaspoon Paprika

Pre-heat oven to 425 degrees. Take a shallow roasting pan and put foil on the bottom of the pan. Place a rack inside the roasting pan. Set aside.

In a bowl combine 2 Tablespoons of Olive Oil with Rosemary, Thyme, Garlic and Paprika. Mix together to form a “paste”. Set aside.

For ease in cooking the 4 to 5 pound filet can be cut in two pieces prior to seasoning and searing.

In a large skillet heat the remaining 2 Tablespoons of Olive Oil over Medium-High heat. Salt and pepper the beef tenderloin and sear it on all sides and remove from the skillet.

Rub the “paste” on the outside of the tenderloin. Place on the rack in the roasting pan and place in the center rack of your oven. Bake for 30 to 45 minutes. Interior temperature should be between 145 and 160 degrees.

Remove from the oven and tent with foil for 15 minutes before serving.

Have a safe and blessed Christmas!  That’s all for this week.  Until next time…From our Butcher Block to your Table.

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Chicken Tikka Masala

Gourmet cooking can be so much fun especially when someone else has done the hard work for you.  I am sharing another recipe from Karen’s Spice Kitchen.  Her spice blends are now available at your local meat market.  Entertaining is super easy if you have Karen’s Spice blends on hand with a few staples.

Chicken Tikka Masala

1 large onion chopped
2 cloves garlic crushed (you can use 2 Tablespoons of granulated garlic)
1 Tablespoon Olive oil
2 1/2 pounds of chicken breast filet cut into 1″ cubes (available at your local butcher shop)
2 Tablespoons of lime or lemon juice
1 can of coconut milk
1 small can of tomato paste
1 cup of chicken broth

In a 4 or 5 quart pot cook the diced onions in the oil until transparent over medium heat. Add the garlic and cook for a minute more. Turn down the heat to low and add the contents of the larger spice packet. Cook for another few seconds, stirring constantly. Add the chicken pieces and mix until coated with the onion/garlic/spice mixture. Turn off the heat and add the lemon/lime juice, coconut milk, tomato paste and chicken broth. Mix together. Turn the heat on low and simmer while covered for 40 to 50 minutes. Stir in additional water if the sauce is too thick.

This is excellent served over rice or riced cauliflower.

Leftovers are amazing. Until next time…From Our Butcher Block to your Table.

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Flank Steak and Grilled peppers and onions”

For those of you who don’t know, I am a huge fan of onions–the Butcher not so much. They are so good for you. If I cook them the Butcher will eat them, but I have problems if I try to put them in salads. This recipe is easy and Mauri-1delicious. It gives you the flavor of Fajitas without the carbs in the tortillas.  Green and red peppers are still plentiful so take advantage of these great buys at local Farmers’ Markets.

Grilled Flank Steak

2 to 3 Pound Flank Steak (available at your local meat market)
2 Tablespoons of Olive Oil
2 Tablespoons of Sidney’s Steak Rub (available at your local butcher shop)

Add the Olive Oil and Sidney’s Steak Rub in a gallon ziplock bag. Mix them together and then put in the Flank Steak. Marinate 4 hours up to 24 hours.

Light the coals in your Weber grill and allow them to heat for 30 minutes. Remove the Flank Steak from the flank-steak-2marinade and place on the grill rack. Cook for 8 minutes, turn and cook an additional 8 minutes. If you want medium rare, decrease the cooking time to 6 minutes and 30 seconds per side.

Grilled Peppers and Onions

2 sweet onions, peeled and cut in wedges
1 1/2 green peppers, cored and cut in chunks
1 1/2 red peppers, cored and cut in chunks
2 Tablespoons of Olive Oil
1 1/2 Tablespoons of Weaver’s Salt Free Southwestern Dust (available at your local butcher shop)

In a gallon bag place the olive oil and Southwestern Dust. Mix it together. Place the peppers and onions in the bag with the marinade. Marinade 4 hours up to 24 hours.

Pre-heat oven to 425 degrees. Put the onions and peppers in an oven safe baking dish and bake for 20 to 25 minutes.flank-steak

Leftovers can be stored together and reheated for a quick lunch, dinner or snack.

Enjoy, and make sure you get out and enjoy these beautiful fall days. As for me, I’m heading off to the tennis courts. Until next time…From our Butcher Block to your Table.

 

 

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Shrimp Curry

I am a huge fan of Indian food. I had never attempted to make it at home before. I received a spice packet from karen’s spice kitchen. I make Chicken Tikka Masala and it was delicious. After that, I decided to make Shrimp Curry. I love International flavors. This is a Mauri-1gourmet meal you can make at home. The recipe can easily be doubled if you are entertaining.  Enjoy.

Shrimp Curry

1 pound uncooked shrimp (shell removed, sand vein cleaned and tail off)
2 Tablespoons Sunflower oil (Olive oil or peanut oil can also be used)
1/2 sweet onion, diced
2 Tablespoons minced garlic (or 3 cloves fresh garlic minced)
1 teaspoon ground ginger
1 teaspoon ground cumin
1 1/2 teaspoon ground turmeric
1 teaspoon paprika
1/2 teaspoon chili powder
14.5 oz. can of chopped tomatoes
14 oz. of half and half (coconut milk can be used)shrimp curry

In a 5 quart pan heat oil over medium heat and add onion. Cook for several minutes until the onion is translucent. Remove the pan from the heat and allow it to cool for 2 minutes. Add all of the spices to the pan with the onion. Put the burner on low and add the tomatoes and half and half. Cook at a simmer 10 to 12 minutes. Add the raw shrimp to the sauce and simmer about 5 minutes until the shrimp are thoroughly cooked. If you want you can use cooked shrimp, decrease cooking time to 1 minute. This can be served over rice with a fresh salad.

Enjoy the fresh produce at the area Farmers Markets. Until next time…From our Butcher Block to your Table.

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