Author Archives: diningwithdinks

Beef Tenderloin Steaks with Horseradish, Rhubarb & Red Wine

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The roasted rhubarb would also be spectacular with pork

Ingredients:

3 TBSP whole grain Dijon mustard

2 TBSP cream-style prepared horseradish (or more if you prefer a bit more kick)

1 1/2 pounds slender fresh rhubarb, stalks trimmed and cut crosswise into 3-inch long pieces. Halve any pieces length-wise that are thicker than 3/4 inch

1/2 cup dry red wine (such as Pinot Noir)

1/2 cup of sugar

2 to 4 individual filet mignon steaks

Preparation:

Make the sauce: mix mustard and horseradish in a small bowl and set aside.

Preheat oven to 375 degrees. Arrange rhubarb pieces in a single layer in a 13x9x2-inch metal baking pan. Pour wine over rhubarb then sprinkle with sugar. Roast rhubarb in the oven until pieces are tender but still intact — about 5 to 8 minutes. Watch carefully or you will end up with pink mush. When done, use a slotted spoon to transfer rhubarb to plates, dividing equally. Pour juices from rhubarb baking pan into small sauce pan and boil until slightly thickened, about 3 minutes. Pour syrup over rhubarb on each plate.

Meanwhile, rub steaks with olive oil and sprinkle with salt and pepper. Cook them as you wish – grill, sear in a cast iron skillet, etc.

Slice steak crosswise and arrange over rhubarb slices on each plate. Spoon mustard sauce over beef and serve.

Recipe adapted from Bon Appetit Magazine

Sunday Night Supper

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Trini Chinese Chicken: this will definitely go into my grilling recipe rotation. It’s so easy and the flavors are smashing — lime juice, habanero-based hot sauce and Chinese 5 spice powder. Finger lickin’ good without all the fatty fried grease and calories. I sucked off every bit of meat from my bones and then went to town on my husband’s leftovers, too.

Trini Chinese Chicken

Trini Chinese Chicken

The flaming heat of the chicken and dipping sauce was nicely tempered by a simple chopped salad and roasted piquillo peppers. Certainly you can decrease the spice factor by backing off on the habanero sauce, or you can double or even triple the amount, as I did. Oooooh it was good!

Weekly Menu — 5/11/2013

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Week of May 11th

Saturday:
  • Boogie nights! We are going to a dinner/dance fundraising event, so no cooking this evening. We hope to dance our pants off, so to speak. 

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Sunday:

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Monday:
  • Chicken tortilla soup with all the fixings (freshly made guacamole, corn tortillas, salsas, etc.)
  • Simple green salad or roasted vegetables

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Tuesday:

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Wednesday:
  • Leftover Chinese chicken and salad

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Thursday:
  • Leftover tortilla soup

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Friday:
  • Date Night! This is also pre-Preakness night as we are gearing up to attend the races tomorrow — Black Eyed Susans or mint juleps anyone? 

Roasted Piquillo Peppers

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Easy appetizer on slices of bread or great as a side dish to grilled meats or fish.

 Heat oven to 275 degrees. Drain a jar of piquillo peppers (reserving juices). Saute peppers in a bit of olive oil in a hot pan until browned on both sides. Arrange in a single layer in a baking dish. Bring pepper juices to a boil with 1 and 1/2 tablespoons of sugar and 4 tablespoons of water. Pour over peppers and cover with foil, bake 25 minutes. Remove foil and bake 10 to 15 minutes longer, until most of the liquid has evaporated. Drizzle peppers with olive oil and serve. (Recipe courtesy of the New York Times)