The Best Thing About Black Friday- Turkey, Stuffing, Cranberry Omelets.

November 25, 2011

What did you do with the image?

I don’t need to tell anyone here the merits of having leftovers, but Thanksgiving is one of those occasions where the leftovers are almost as good (if not better) than the original meal itself.

What you’re looking at here is a turkey omelet with stuffing, cranberry sauce and a little parmigiano reggiano; the first of many meals made from the enormous quantity of leftovers our Thanksgiving celebration created. The beauty of the omelet is that it can be filled with just about anything, so feel free supplement with whatever you’ve got in your refrigerator.

  1. Heat skillet on low.
  2. Combine egg in bowl, mix and add a small handful of parmesan.
  3. Position turkey, cranberry sauce and stuffing nearby for quick access.
  4. Pour egg on skillet, spread around for even coating if necessary.
  5. While eggs are soupy on top, add turkey and accompanying ingredients down the center one-third of your eggs.
  6. Sprinkle remaining cheese on top.
  7. When eggs are firm on the bottom (but not cooked completely through), fold the two sides up and over the fix’ins in the middle. Cook for another minute or so.
  8. Flip omelet to ensure cheese is melted. It will help keep the folds ‘glued’ down. Depending on how big your omelet is, I recommend using two spatulas.
  9. Remove from skillet, plate and enjoy.
  10. Calculate the number of hours before making another one of these would be appropriate.

Seared Beef Tenderloin Steaks with Porter Beer Reduction and Blue Cheese

January 13, 2010

Yes this was as delicious as it sounds.

Several months back Gill made beef bourguignon that was heavy on the wine, and the reduction of that wine. It got me thinking if there were similar application for beer in cooking and after a short search on the interwebs, I found a couple of good candidates. I used one from as a guide, and it was quick and easy. I’m paraphrasing their recipe with my changes here.

It also happened to be when Katie and Josh were visiting, so there was a lot of awesomeness going on that day.

Anyway, here’s what you need:

  • 2 -4  teaspoons of steak rub
  • 4  (4-6 ounce) beef tenderloin steaks, with fat trimmed
  • 1  teaspoon  olive oil
  • 2  (12-ounce) bottles of dark beer. I used a Porter, which I highly recommend.
  • 2  tablespoons  light brown sugar
  • Crumbled blue cheese- to taste.

1. Preheat oven to 450°.

2. Rub steak seasoning over both sides of steaks.

3. Heat olive oil in a large nonstick skillet over medium-high heat. Add steaks; cook 2 minutes on each side or until browned. If the steaks are large enough to sear the sides slightly, do so. Searing it will help keep all the juices in during the baking stage.

4.  Remove steaks from pan; place on aluminum foil on a baking sheet. Bake at 450° for 4 to 5 minutes or until desired degree of doneness. If you don’t have a food thermometer, I highly recommend one. We used to cut into the meat slightly to check if it was done, but this would dry the meat out if it require more cooking (see step 6).  Based on the internal temp, I cooked the steaks for about 10 minutes .

5. While steaks bake, combine beer and brown sugar in a skillet, cook on low heat and stir. Here in Hawaii, Kona makes an amazing beer called Pipeline Porter, which is made with Kona Coffee and was perfect for this. I recommend any porter, even if it is not your favorite kind of beer. It gives a darker richer flavor that goes well with the blue cheese.  In reality I didn’t use both bottles in the reduction, I used about 1 1/2 and drank the other half while cooking. Cook until mixture is slightly syrupy. The original recipe calls to cook it for 6 minutes, but I like a thicker sauce, so I did about 10 minutes.

6. Remove steaks from oven when they are finished cooking. If I have learned one thing from watching Top Chef, it’s that you always let meat set before cutting it. This prevents the meat from “bleeding out all over the plate” as Tom Colicchio would say.  SO, once the steaks are out of the oven, wrap them in the aluminum foil that you put on the baking sheet. This keeps them warm, while you let them set for 2-3 minutes.

7. Serve steaks with reduced sauce; sprinkle evenly with cheese. We do love the blue cheese, so I was heavy handed with its application. As you can see, we served this with couscous and salad.

This turned out amazingly well and only took 20 minutes.