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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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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Oven Fried Potatoes

When I was young it was a big deal to go to the Dairy Queen and get a burger, fries Mauri-1and a shake. Some of you know what I am talking about. Now, it is pretty much taken for granted, but back in the day it was something special. I still like my fries, but now I try to be a little healthier. Last night we grilled burgers and I made oven fries. It was a very special dinner. Next time, I will have to make a milkshake!


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Buffalo Chicken/Loaded Potato Casserole

This dish has a big name to live up to and believe me, it does!  I made this for the Butcher last week.  Those of you who know the Butcher know he doesMauri-1 not do “hot” very well.  He got a little whiny when I told him “Frank’s Hot Sauce” was a part of the recipe.  Note to self, “NEVER tell the Butcher what is in a dish you want him to try”.  Well, let me tell you, the Butcher fell in love with this dish.  It’s a good thing too, because it is going to be on our menu often.

Buffalo Chicken Loaded Potato Casserole

1 1/2 pounds of boneless skinless chicken breasts cut into 1/2 inch cubes
7 to 8 red-skinned potatoes washed and cut into 1 inch cubes
1/3 cup extra virgin olive oil
1 1/2 teaspoons salt
1 teaspoon black pepperChicken and Potatoes for casserole
1 Tablespoon Paprika
2 Tablespoons Garlic Powder
2 Tablespoons Frank’s Hot sauce (add more to taste)

2 cups shredded Mexican Cheese
1 cup crumbled cooked bacon (approximately 1/2 pound of uncooked bacon)
1 cup diced green onion

Preheat the oven to 400 degrees. Spray a 9″ X 13″ pan with cooking spray. In a large bowl mix the olive oil through the hot sauce (above).  Add the cubed chicken and potatoes. Stir to coat. Carefully scoop the chicken and potatoes into the baking dish. Bake 55 to 60 minutes stirring every 20 minutes. (I had mine on an automatic cooking setting while I was away from home. I was not able to stir the mixture and it turned out fine.) When cooked remove from the oven and top with cheese bacon and green onion. Bake another 5 minutes until the cheese is melted.Buffalo Chicken Loaded Potato Casserole

This is such a fun, easy and delicious meal. I put additional hot sauce over my portion and it was delicious. This reheats for a great lunch or an easy dinner.

Enjoy! Until next time…From our Butcher Block to your Table.

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