Beef Tenderloin with Horseradish Cream

This classic dish requires only a few basic ingredients, but really packs in some great flavors. This meal can be dressed up or down and is great for most occasions, whether it's a Tuesday night or an Engagement Party, like it was for this particular event.

The meat is briefly seared to add color and flavor, then finished off in the oven. The bold flavor of the horseradish and the brightness of the lemon balance out the creaminess of the sauce, complementing the beef. A nice indulgence, from time to time.

Ingredients

• 1 1/2 lb. beef tenderloin, trimmed
• 2 tablespoons extra virgin olive oil
• kosher salt and fresh ground black pepper to taste

Horseradish Cream

• 1 cup mayonnaise
• 2-3 tablespoons prepared horseradish
• juice of 1/2 lemon

Directions

1. Season the beef with salt and pepper, then cover with plastic wrap.
2. Allow the meat to come to room temperature.
3. Preheat oven to 425 degrees F.
4. Heat the olive oil in a large, heavy skillet over medium to medium-high heat.
5. Sear the beef in the skillet until it is browned on all sides, about 2-3 minutes per side.
6. Transfer the skillet to the 425 degree oven.
7. Roast until an instant-read thermometer inserted into thickest end reads 125 degrees, about 10 minutes.
8. Let meat rest on a cutting board for 30 minutes. 
9. Meanwhile, combine mayonnaise, horseradish, and lemon juice in a small bowl. 
10. Thinly slice beef and serve with sauce.

Virginia Ham & Provolone Sammies

If you've ever been on Pinterest, you have probably already seen this recipe . . . and probably didn't pay much attention to it, like me. But, after I tried them at a party, I'm a convert. And, again, they are easy to throw together and great to have for just about any spread.

It's the comfort of a ham and cheese sandwich, but with a kick. The seemingly odd flavor combinations come together to make something special. Tangy, savory, a little sweet.

Ingredients

• 1 package of 12 Hawaiian Sweet Rolls
• 1 onion, minced
• 1/4 lb. unsalted butter
• 3 tablespoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• 3 teaspoons poppy seeds
• 1/2 lb. shaved Virginia ham
• 8 slices provolone cheese

Directions

1. Preheat oven to 350 degrees F.
2. In a small skillet, melt the butter.
3. Add the onions and sauté for 2 minutes.
4. Stir in the mustard, Worcestershire sauce, and poppy seeds into the mixture. Simmer for 5 minutes on medium-low heat. 
5. As a group, slice the rolls lengthwise and place bottoms on a baking sheet lined with aluminum foil.
6. Spread half of the butter mixture over the roll bottoms, followed by the ham and cheese slices.
7. Top with the other half of the rolls.
8. Spread the remaining butter mixture over the top of the rolls.
9. Cover with aluminum foil and refrigerate until ready to bake.
10. Bake at 350 degrees F for 25-30 minutes until the rolls brown and the cheese melts.

* This recipe is adapted from the Beyer Beware website.

Grilled PB & Banana Sandwich

Now that Lent is in full swing, I figure a meat-free Friday post is appropriate. This little twist on a classic is the perfect way to cap off my work week. Comfort food, book, bed. Looking forward to my quiet, relaxing evening.

Ingredients

Sandwich

• two slices of bread (I used a loaf of oatmeal-honey wheat)
• 1 tablespoon cinnamon honey butter
• 2 tablespoons of peanut butter
• 1 small banana, sliced
• 1 teaspoon good honey (optional)

Cinnamon Honey Butter

• 1/4 pound unsalted butter, at room temperature
• 3 tablespoons good honey
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon kosher salt

Directions

Sandwich

1. Heat a nonstick skillet over medium heat. 
2. Spread cinnamon honey butter on one side of each slice of bread.
3. On the other side of each slice of bread, spread the peanut better.
4. Drizzle with honey (optional).
5. Arrange the sliced bananas evenly on the peanut butter side of one slice of bread, then top with the other slice of bread (cinnamon honey butter side out).
6. Note: I prefer creamy PB with sliced banana, but crunch PB with mashed banana would work well too. I wouldn't go with creamy PB and mashed bananas, though. The sandwich would lack a bit in texture.
7. Grill the sandwich on medium heat until the peanut butter is slightly melted and gooey and the bread is golden brown, about 2 minutes per side.

Cinnamon Honey Butter

1. Combine the butter, honey, cinnamon, and salt in the bowl of an electric mixer fitted with the paddle attachment.
2. Refrigerate after initial use.

Cajun Shrimp Boil

Happy Mardi Gras everyone! Down in Louisiana, today is a major holiday filled with family, friends, parades, king cakes, beads, crawfish, and all sorts of other good food and good times. It's the last day of indulgence and celebrations before the ritual fasting during the penitential season of Lent.

Brad, Jared and the former Breaux Bridge Crawfish Queen

DC has its own brand of Mardi Gras festivities. The Mystick Krewe of Louisianians holds an annual ball during Carnival season in Washington to bring the pageantry and revelry up north for natives displaced in the area. The first ball was held in 1944 and the event has grown bigger and more popular ever since. Now, Festival Queens from every corner of the state are presented. 

Ally and I hangin' with Sen. John Breaux. No big deal.

And the Krewe consists of members from the Louisiana Congressional delegation, other individuals from around the state, and members of the Louisiana State Society here in DC. Since I have been on the LSS board for a few years, we've even gotten to dress out for the event.

Krewe Dat?!?

For the actual day, we plan to enjoy a good old fashioned Cajun shrimp boil alongside an Abita Mardi Gras Bock. It's a little taste of Louisiana during the chilly February weather, and a great way to cap off a fun Mardi Gras away from home.

Tonight, we're heading to a parade in the Arlington, Virginia neighborhoods of Courthouse and Clarendon. Thousands of people line up on the main drag to see local groups toss beads and marching bands play their own mix of Louisiana tunes. Jared's parents will be rolling in the parade this year in the Krewe de Poisson Mardi Gras Marching & Social Club. I've never been before, so I'm excited to partake in the spectacle. I'm sure it won't quite be the same as a Mardi Gras at home, but it's a perfectly wonderful substitute.

Ingredients

• 2 lbs. wild Gulf shrimp, shell on
• 1/2 lb. andouille sausage, cut into thirds
• 2-3 tablespoons salt
• 1/2 package Zatarain's Crab Boil spices
• 1 lemon, halved
• 1 teaspoon cayenne pepper
• 1 whole head of garlic, halved crosswise
• 1 small onion, halved
• 1 tablespoon canola oil
• 8 small red baby potatoes
• 2 ears of corn, husked and halved
• 1 pint cremini mushrooms
• Dipping sauce: mayonnaise, ketchup, hot sauce, Tony Chachere's Original Creole Seasoning

Directions 

1. Fill an 8-quart stock pot (with colander insert) with water until 2/3 of the way to the top, leaving plenty of room for other ingredients.
2. Add the salt, boiling spices, lemon, cayenne pepper, garlic, onion, celery, and oil. Bring the water to a boil.
3. Reduce to medium high heat and cook for 10 minutes.
4. Add the sausage, corn, and potatoes and continue to simmer for 15 minutes.
5. Next, add the shrimp and mushrooms to the pot and cook for an additional 10 minutes.
6. Remove from heat and let the shrimp sit in the boiling liquid for 5-10 minutes.
7. Strain everything from the pot (easily done if using a pot with a colander).
8. Dipping sauce: whisk together three parts mayo to one part ketchup. Add hot sauce and Tony's to taste.

Deep-Fried Turkey

Want to know if you've stumbled upon a southern family's Thanksgiving dinner? There are a few good indicators. Do you detect even the hint of an accent or drawl as loved ones argue about their preferred SEC football team? Is there are large pitcher of sweet tea? And, most importantly, are they deep frying their turkey?

The Fry Masters: Jared, Seth and Tim

This method of preparation is a little tricky and dangerous, but is sure to result in an amazingly tender and juicy bird. Be sure that your turkey is completely thawed, but still refrigerated until just before cooking. Pat dry with paper towels to ensure that gorgeous golden brown and crispy exterior.

Ingredients

• 1 (13 lb.) whole natural turkey, neck and giblets removed
• 2 1/2-3 gallons peanut oil (approximately)**
• 8 tablespoons unsalted butter, melted
• 1/4 cup Pete's Good Stuff Seasoning Mix, plus 2-3 tablespoons
• special equipment: meat injector, outdoor propane burner, 28- to 30-quart pot, frying basket, and hook

** To determine the correct amount of oil, place your turkey in the pot that you intend to use for frying. Add cold water until the turkey is just covered, leaving 4 or 5 inches between the surface of the water and the top of the pot. Measure the water: this will be the amount of oil you use for frying.

Directions

1. In a small bowl, combine melted butter and 2-3 tablespoons of Pete's Good Stuff Seasoning Mix.
2. Load the mixture into a meat injector and poke into the thawed and dried turkey in several places to insert the marinade.
3. Using the remaining 1/4 cup of seasoning, apply a dry rub on the skin of the bird and all around the cavity. Refrigerate for at least one and up to 24 hours before cooking to allow the flavors to meld together.
4. Allow the bird to sit at room temperature for 30 minutes prior to cooking.
5. Pour the appropriate amount of peanut oil into a 28- to 30-quart pot and set over high heat on an outdoor propane burner with a sturdy structure.
6. Bring the temperature of the oil to 350 degrees F.
7. Place the turkey in the frying basket and, using the hook, slowly lower into the oil until completely covered.
8. Place a cover on the pot and cook the bird for about 45 minutes, or 3 1/2 minutes per pound. (Maintain an oil temperature of 350 degrees F while cooking).
9. Use the hook to secure the handle of the frying basket and gently remove the turkey from the oil. Allow it to rest for a minimum of 30 minutes prior to carving.

Quinoa-Stuffed Peppers

Looking for a tasty new addition to your Meatless Mondays repertoire? Or Tuesdays, as it were . . . this is a great vegetarian dish that is packed with protein and flavor. And, if you nix the bread crumbs, it's gluten free. This recipe is a spin off of the Quinoa Mac & Cheese recipe previously posted and works great as a hearty side dish or as a main course.

Ingredients

• 1 small onion, diced
• 1 pint cremini mushrooms, sliced
• 10 grape tomatoes, diced
• 1 tablespoon extra virgin olive oil
• 3 red bell peppers, halved and seeded
• 1/2 cup quinoa, rinsed and drained
• 1 large egg
• 1/2 cup skim milk
• 3/4 cup sharp cheddar cheese, grated
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon hot sauce
• 1/4 cup panko bread crumbs
• cooking spray

Directions

1. Preheat oven to 375 degrees F.
2. Prepare the quinoa according to the package instructions. Typically, you combine 1 part quinoa and 2 parts water to a sauce pan and bring that to a boil. Lower the heat to a simmer. Cover and cook for 10-15 minutes until the germ separates from the seed (which looks like a white thread curling around the seed).
3. In a separate pan, sauté the onions, mushrooms, and tomatoes in olive oil over medium heat until softened, about 10 minutes.
4. Whisk together the egg, milk, garlic powder, onion powder, black pepper, and hot sauce in a large bowl.
5. Fold in the cooked quinoa, vegetable mixture, and grated cheese. Mix well.
6. Apply a light coating of cooking spray to both sides of the bell pepper halves.
7. Spoon the quinoa mixture into each of the peppers, pressing the stuffing down firmly.
8. Place each of the filled peppers onto a greased cookie sheet.
9. Top with panko bread crumbs. Sprinkle on some red pepper flakes for a little more heat.
10. Bake at 375 degrees F for 20-30 minutes until are golden brown.

Sunday Supper - Mussels in White Wine

Here's another seafood-inspired Sunday Supper. This dish is simple and elegant. It's great for impressing guests or just for a weekday dinner for one. Make sure you serve these steamed beauties with a good, crusty baguette to soak up the sauce. Bon appétit!

Ingredients

• 2 lbs mussels, cleaned and debearded
• 2 tablespoons unsalted butter
• 1 shallot, minced
• 5 cloves of garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1/2 cup dry white wine
• kosher salt and freshly ground black pepper to taste

Directions

1. Clean the mussels by scrubbing them gently under cool running water. Discard any that are chipped, broken, or damaged. Also, the shells should be tightly closed. To test whether an open mussel is still alive, give their shells a tap to see if they close. Discard any that remain open. 
2. To debeard the mussels, use a paring knife to scrape and pull off the black threads clinging to the shells. Be sure to debeard just before cooking.
3. Melt the butter in a large cast iron pot.
4. Add the minced shallot and sauté over medium heat until softened, about 3-4 minutes.
5. Season gently with salt and pepper. Add the garlic and cook for an additional 1 minute.
6. Stir in the parsley.
7. Add the white wine and bring the mixture to a medium simmer.
8. Stir in the mussels. Cover and cook for 6-8 minutes, until all of the mussels have opened. Remove from heat.

Tex-Mex Lasagna

This odd, culturally commingled dish will confuse and delight your friends and family. It's got the cheesy, carb-y goodness of a traditional Italian lasagna combined with all of your favorite Tex-Mex flavors. It feels wrong, you say? But it is so, so right.

Now just crack open a cerveza or pour yourself a margarita and have your own little fiesta.

Ingredients

• 2 cloves of garlic, minced
• 1 large onion, chopped
• 4 medium tomatoes, chopped
• 1 jalapeño, seeded and diced (leave the seeds for extra heat)
• 1 lb ground turkey
• 8 oz can of tomato sauce (no salt added)
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon salt
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon dried oregano
• 1/4 teaspoon paprika
• 1/4 teaspoon black pepper
• 6 (8-inch) flour tortillas, cut in half
• 1/2 cup of cheddar cheese, shredded 
• 1/2 cup of Monterrey jack cheese, shredded 
• 1/2 cup asadero cheese, shredded

Directions

1. Preheat oven to 350 degrees F.
2. In a large non-stick skillet, heat 2 tablespoons of extra virgin olive oil over medium heat.
3. Add the onions and sauté until softened, about 5 minutes.
4. Season with 1/4 teaspoon salt.
5. Add garlic, cook until fragrant, about 1 minute.
6. Add tomatoes and jalapeño. Simmer for another 5 minutes.
7. Add ground turkey and season with the remaining 1/4 teaspoon of salt, chili powder, ground cumin, garlic powder, onion powder, red pepper flakes, dried oregano, paprika, and black pepper.
8. Brown the meat for about 5 minutes.
9. Add tomato sauce and simmer for an additional minutes. Reduce the heat to low.
10. Combine the cheeses together in a medium bowl.
11. Begin to assemble the lasagna in an 8x8 baking dish. Add a thin layer of the sauce. Top with cheese. Place 4 tortilla halves on top to cover. Repeat the process for two more layers.
12. Drizzle the top with the remaining sauce and sprinkle with the remaining cheese.
13. Bake for 10 minutes at 350 degrees F.
14. Increase the oven heat to 400 degrees F and bake for additional 5 minutes until the cheese is golden and bubbly.
15. Serve with chopped green onions, sour cream, or any of your other favorite toppings.

To layer the tortillas, place them in the baking dish
round side facing inward.

Add the final two halves to cover the top and bottom
edges of the baking dish.

Arugula with Simple Lemon Vinaigrette

For those days when you are pressed for time and lack creativity, here's a great simple salad that you can throw together. It's perfect as a starter or as a side to basically anything. Or, throw in some grilled chicken or shrimp to make it a meal on its own. In that case, add cherry tomatoes and toasted pine nuts for an extra punch of flavor and texture.

Ingredients

• 4 cups arugula, washed and dried
• 1 clove of garlic, minced
• 3-4 tablespoons extra virgin olive oil
• 1/2 teaspoon lemon zest
• juice of one lemon
• kosher salt and freshly ground black pepper to taste
• 1/4 cup freshly grated Parmesan cheese

Directions

1. In a small bowl, whisk together the garlic, olive oil, lemon zest, lemon juice, with a pinch of salt and pepper.
2. Combine the arugula and Parmesan cheese in a larger separate bowl.
3. Toss with enough dressing to coat.

Sunday Supper - Grilled Heirloom Tomato Caprese Sandwich

The first heirloom tomatoes of the season have arrived! After a gorgeous afternoon at Eastern Market with a good friend, I returned home with a batch of beauties.

Now the dilemma . . . make a simple and fresh caprese salad? Or a good ole tomato sandwich? Then it came to me: turn the salad into a sandwich. And then grill it until the cheese melts to creamy perfection. Yes indeed. Don't mind if I do.  

Ingredients

Grilled Cheese Heaven

• 2 slices Italian bread
• 1 large slice heirloom tomato
• fresh mozzarella, cut into 1/4 inch thick slices
• 4 sprigs fresh basil
• basil mayonnaise

Basil Mayonnaise

• 1/4 cup mayonnaise
• 1/4-1/2 teaspoon dried basil
• juice of 1/4 lemon

Directions

1. Heat a non-stick pan to medium heat.
2. Spread the basil mayonnaise on the outside of each slice of bread. (Feel free to spread on both sides of the bread for extra flavor.)
3. Place two or three slices of mozzarella on one slice of bread. Add the tomato slice. Top with sprigs of basil and another two or three slices of mozzarella.
4. Top with the second slice of bread, basil mayonnaise side out.
5. Grill the sandwich on medium heat until the cheese melts and the bread is golden brown, 2-4 minutes per side.

Basil Mayonnaise

1. Mix the ingredients in a small bowl until combined.
2. Use immediately or refrigerate for later use.

Fig and Prosciutto Flatbread

I don't know if I love figs because they are so stinking delicious, or if it's the memory of picking them with my grandmother in her backyard. Probably a little of both. 

Every year, the family still goes out to pick figs to enjoy fresh and to preserve for year-round tastiness. I managed to score a few jars of preserves last year and break into them our from time to time (not too often for fear of running out before I have a chance to replenish the stock).

This recipe features figs in a fun and rustic way, pairing it with savory prosciutto. Hope you enjoy it as much as I do.

Ingredients

• 3/4 to 1 cup Granny's Fig Preserves
• 1 large onion, sliced
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon salt
• 4-5 strips of prosciutto, cut into smaller strips
• 3/4 cup (6 oz) crumbled goat cheese
• 1 (16 oz) fresh pizza dough (I recommend Trader Joe's plain pizza dough)

Directions

1. Preheat the oven to 450 degrees F. 
2. Let the pizza dough come to room temperature and rest on the counter for at least 20 minutes.
3. Flour the dough ball and set aside.
4. In a small saucepan, heat the olive oil on medium. Add the onions and sprinkle with salt. Sauté for 15-20 minutes until the onions are a golden, caramel color. Remove from heat.
5. Using a food processor, pulse the fig preserves until smooth, if needed.
6. Roll the pizza dough out to 1/4 to 1/8 inch thickness on a floured surface. Do not worry about it being a perfect circle.
7. Place the dough on a greased baking sheet or pizza stone.
8. Spread the fig preserves evenly on the dough. Top with the onions, prosciutto strips and crumbled goat cheese.
9. Bake for 15-20 minutes until crust is firm and golden brown. 

Sunday Supper - Claudia's Roast Beast

While my mother would much rather be out sketching the beautiful Louisiana wildlife and landscapes, she has been known to take over the kitchen with her tasty recipes from time to time. (Side note: for the simple protection of their sanity, Pete and Claudia rarely try to cook at the same time . . . 
"Too many butts in the kitchen!")

On certain Sunday mornings, my mom would get up early to throw this slow-cooked masterpiece in the oven before we left for mass. By the time we got back, you could smell the savory goodness before we even opened the door.

Ingredients

• 3 lb beef chuck roast
• 8 cloves of garlic, minced
• 1 tablespoon salt
• 2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• Worcestershire sauce
• 2-3 tablespoons olive oil
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 3 stalks of celery, chopped
• 1 lb carrots, sliced
• 1/2 lb fingerling potatoes

Directions

1. Mix the salt, black pepper, cayenne pepper and garlic in a small bowl.
2. Using a sharp knife, cut a number of small incisions in the meat.
3. Fill each hole with the mixture. Rub the remaining seasoning onto the surface of the roast.
4. Place the meat in a large resealable storage bag and add enough Worcestershire sauce to coat. Marinate in the refrigerator for 1-2 hours.
5. Allow the roast come to room temperature.
6. Preheat oven to 275 degrees F. 
7. In a large cast iron pot, brown the roast on all sides in a small amount of olive oil.
8. Remove the roast from the pot and set aside.
9. Sauté the onions, celery and bell peppers in 1 tablespoon of oil until tender (5-7 minutes). Remove from heat.
10. Place the roast back in the pot with the sautéed vegetables. Add the carrots, potatoes and three cups of water.
11. Cook in the oven, uncovered, at 275 degrees F for 1 1/2-2 hours.

My mom and sister at an art show displaying some of my mom's work.

Roasted Garlic and Cauliflower Soup

Here's a delicious homage to roasted vegetables. The caramelized garlic and cauliflower form the base of this creamy and hearty soup. Perfect comfort food for a rainy day.

Ingredients

• 1 small head cauliflower, cut into florets
• 1 whole head of garlic
• 2-3 tablespoons olive oil
• salt and pepper to taste
• 1-2 teaspoons olive oil
• 1 medium onion, diced
• 1 tablespoon thyme, chopped (or 1 teaspoon dried thyme)
• 1 teaspoon garlic powder
• 3 cups low sodium chicken broth (or vegetable broth)
• 1 1/2 cups aged gruyère or swiss cheese, shredded 
• 1 cup milk or heavy cream
• salt and black pepper to taste

Directions

1. Preheat the oven to 400 degrees F.
2. Arrange the cauliflower florets on a baking sheet and drizzle with 1-2 tablespoons of olive oil. Season with salt and pepper and toss to coat the vegetables.

3. Prepare the head of garlic by peeling away the outer layers of the garlic bulb skin. Leave the skins of the individual cloves intact. Using a knife, chop off 1/4 to 1/2 inch off the top of the garlic head exposing a bit of each clove.
4. Place the head of garlic in a ramekin and coat with 1-2 teaspoons of olive oil. Sprinkle with salt and cover the dish tightly with aluminum foil.
5. Roast the vegetables in the oven for 25-35 minutes, or until lightly golden brown.
6. Allow the garlic and cauliflower to cool slightly after roasting.
7. Remove each clove with a sharp paring knife, or squeeze the whole head until the cloves pop out. Put the garlic in a bowl and set it aside. 
8. Heat 1 tablespoon of olive oil in a stock pot over medium heat.
9. Add the onion and saute until tender, about 5-7 minutes.
10. Stir in the roasted garlic, thyme and garlic powder. Cook until fragrant, about one minute.
11. Add the broth and cauliflower, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
12. Using a hand blender, puree the soup until it reaches your desired consistency.
13. Mix in the cheese, let it melt. Season with salt and pepper.
14. Stir in the milk (or cream) and remove from heat.