Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, Cheese goes good with beef! Only one beef recipe today and a couple of other recipes that use cheese which would go nicely with a good steak dinner. Question: What should I use to flavor my beef? Marinades: A marinade is a seasoned liquid mixture that adds flavor and, in some cases, tenderizes. Marinades are commonly used with thin cuts, such as steaks. Rubs: A rub is a mixture of seasonings pressed onto the surface of meat before cooking. Rubs are commonly used on roasts, steaks and ground beef patties. For more information about using these two types of flavorings: http://www.beefitswhatsfordinner.com/aboutbeef/marinades.asp -------------------------------------------------- Beef Tenderloin Steaks with Blue Cheese Topping Ingredients: 4 beef tenderloin steaks, cut 1 inch thick 1 large clove garlic, halved 1/2 teaspoon salt 2 teaspoons chopped fresh parsley Topping: 2 tablespoons cream cheese 4 teaspoons crumbled blue cheese 4 teaspoons plain yogurt 2 teaspoons minced onion Dash ground white pepper Instructions: Combine topping ingredients in small bowl. Rub beef steaks with garlic. Place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare to medium doneness, turning once. ( Your oven may cook faster, watch closely) One to two minutes before steaks are done, top evenly with topping. Season with salt, sprinkle with parsley. Makes 4 servings. Beefitswhatsfordinner.com -------------------------------------------------- Food and Wine Subscribe to Food & Wine magazine - 8 issues for only $19.95! That's 37% off the cover price! In each issue of Food & Wine Magazine are recipes to please the most extravagant palate, plus how to set a table and serve with style and flair. You will enjoy restaurants and wine reviews, tips from top chefs and designers, and advice on comfortable and elegant entertaining. Subscribe now and you will also receive a FREE Green Food and Wine Apron with your paid subscription. http://html.chef2chef.net/goto.php?id=379 -------------------------------------------------- Boursin Twice Baked Potatoes Serves 4 These potatoes can be made ahead of time and reheated in the oven or microwave. 4 medium russet potatoes 1-5 ounce wheel of Boursin Garlic and Herb Cheese 3 tablespoons butter 1 cup milk Paprika Green peppercorns, cracked Wash the potatoes carefully and pierce each side with a fork to release steam while cooking. Bake for approximately 1 hour at 350 degrees or microwave approximately 13 minutes on high until they are soft on all sides. Once removed from the oven or microwave, allow them to rest for 5-10 minutes until you can easily handle them. Once they can be handled easily, slice off the flat side neatly and remove the potato carefully with a soupspoon, being careful not to rip the skin. Place the hot potato into a mixing bowl. Mash the potato with a hand masher, mixer or potato ricer and add the Boursin cheese and butter. Mix well. Add the milk slowly while mashing until the consistency is that of mashed potatoes. Season with salt and pepper to taste. Once the potato mix is perfect, stuff it back into the potato skins, making sure that the potato mix sits high above the skin. Sprinkle with paprika and cracked green peppercorns for flavor and color. Before serving, reheat in the oven or microwave. -------------------------------------------------- Request FREE information and kick-start your NEW career in 2004! Our TOP Rated Culinary Institutes will provide you with the hands-on experience you need for an exciting and rewarding career in the rapidly growing culinary field. Click here http://html.chef2chef.net/goto.php?id=348 and ask for information today from a culinary school near you. You will be glad you did in 2005! -------------------------------------------------- Roasted Beet & Spinach Salad with Toasted Walnuts & Goat Cheese Serves 6 3 bunches baby beets 1/2 cup walnut pieces 4 oz. baby spinach 3 oz. goat cheese, crumbled 1 TBS fresh dill, chopped Balsamic Vinaigrette: 1/2 cup Balsamic vinegar 1 large shallot, minced 1 cup olive oil salt and fresh ground pepper Preheat oven to 400 degrees F. Remove tops from beets, wash and wrap in foil. Place in the oven and roast for approximately one hour, until easily pierced with a knife. When done remove from the oven, unwrap foil and wait until cool enough to handle, then peel. Cut into thick slices and reserve. Place walnuts in a small saucepan and cover with cold water. Bring to a boil over high heat and drain. (Boiling the walnuts first helps to take away the bitter tannins.) Lower oven temperature to 350 degrees F. Spread walnuts out on a flat tray and bake until evenly brown, approximately 25 minutes. Clean the spinach, spin dry and reserve. In a stainless steel bowl place the Balsamic vinegar, minced shallots, a pinch of salt and freshly ground pepper. Slowly whisk in olive oil to emulsify. In two separate bowls, place spinach and beets with chopped dill. Toss both the spinach and beets with enough vinaigrette to coat. On chilled plates, make a bed of spinach, top with roasted beets and sprinkle with walnut pieces and crumbled goat cheese. Note: A combination of gold and red beets makes for a colorful presentation. Enjoy with a glass of Cakebread Cellars Sauvignon Blanc. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |
