January 23, 2010

Appetizers

  Crackers and Cream Cheese w/Pepper & Onion Relish

8 oz Package of Cream Cheese – room temperature Relish
8.75 oz Dickinsons PREMIUM Sweet ‘n’ Hot Pepper & Onion Crackers of your choice

Place cream cheese on serving dish.  Pour/spread relish over cream cheese.  Surround with the crackers.  

Then "Move out of the way!!"       ;-)

 

 

Caprese Pesto Margherita Stackers

 

 

 

 

Margarita Shot-Glass Shrimp

 

 

Salad/Soup

Caliente Fruit Salad

3 cups red, green or black seedless grapes, or a combination 1/2 teaspoon red pepper flakes
1 cup each clementine and navel orange segments, pith removed 1 to 2 tablespoons honey
1 cup peeled, halved and sliced kiwi 1/2 cup thinly sliced red onion

1 to 2 tablespoons chopped fresh cilantro

2 seeded and finely chopped jalapeno chiles

  

Cut grapes in half and place in a large bowl.  Add remaining ingredients to the bowl.

Mix all ingredients together and serve. Makes 4 to 6 servings.

Recipe developed by Linda Carey, culinary specialist.

DECEMBER 2009         The Costco Connection

 

  Main Course

Stuffed Beef Tenderloin

"Wisconsin products great beef," says Andy Coulson, innkeeper of the White Gull Inn in Fish Creek, Wisconsin.  "The only way to improve upon a broiled tenderloin is to stuff it with onions and Wisconsin cheddar."

Prep: 25 minutes. Broil: 20 minutes 

1 1/2 teaspoons butter 2 ounces smoked cheddar cheese, shredded (1/2 cup)
1 cup thinly sliced green onions Two 1 1/4-inch-thick beef tenderloin steaks (about 1 pound total)
1 1/2 cup thinly sliced fresh shiitake mushrooms* 4 slices bacon
1 teaspoon dried thyme, crushed  

*Note: Remove and discard stems before slicing shiitake mushrooms.

1. Preheat broiler. For stuffing, melt butter in skillet. Add onions, mushrooms and thyme. Cook, uncovered, 3 to 5 minutes, or until onions are tender, stirring occasionally. Remove from heat. Stir in cheese; set aside.

2. Cut a 3-inch-wide pocket in the side of each tenderloin filet, cutting to but not through the other side. Spoon stuffing into each pocket. Sprinkle meat lightly with salt and pepper. Wrap 2 slices of bacon around each filet; secure with wood toothpicks.

3. Place on unheated rack of broiler pan. Broil 4 to 5 inches from heat 20 to 24 minutes, or until an instant-read thermometer inserted in center of meat and stuffing registers 145° for medium-rare or 160° for medium, turning the beef tenderloins once halfway through cooking time. 

Makes 2 to 4 servings.

Nutrition facts per serving (2): 785 cal. 59 g fat, 211 mg chol, 1,231 mg sodium, 5 g carbo, 2 g fiber, 58 g pro.

 

Chipotle Smashed Potatoes

Prep: 20 minutes.  Cook: 15 minutes.  Bake: 30 minutes

3 large Yukon Gold potatoes or other yellow potatoes (6 to 8 ounces each), peeled and quartered 1/4 teaspoon ground black pepper 
3 large sweet potatoes (6 to 8 ounces each), peeled and quartered 112 cup dairy sour cream
1 3-ounce package cream cheese, softened 1 canned chipotle pepper in adobo sauce, finely chopped, plus 1 to 2 teaspoons adobo sauce
1/4 cup butter, softened 3 slices bacon, crisp-cooked, drained and crumbled
1/2 teaspoon salt Snipped fresh chives (optional)

1. In large saucepan, cook potatoes covered, in lightly salted boiling water for 15 to 20 minutes, or until tender; drain. Mash with a potato masher or electric mixer. Add cream cheese, butter, salt and black pepper. Mash the potato mixture until combined. Gently stir in the sour cream, chipotle chile pepper and adobo sauce.

2. Lightly grease a 2-quart casserole or an 8x8x2-inch baking dish; spoon in mixture. 

3. Bake, uncovered, in 350° oven for 30 to 35 minutes, or until heated through. Top with bacon. Garnish with chives, if you like.

Makes 6 to 8 servings.

Nutrition facts per serving: 276 cal, 18 g fat, 47 mg chol, 433 mg sodium, 25 g carbo, 3 g fiber, 5 g pro.

 

Wine

Red Wine

LOUIS BERNARD

CÔTES-DU-RHÔNE

Appellation CÔTES-DU-RHÔNE shows intense aromas of red berries, underscored by a touch of licorice.  An authentic wine, soft and well-balanced.

65% GRENACHE AND 35% SYRAH

 

Dessert

Roasted Pineapple with Raspberry Sauce

Serves 6

1 pineapple cored & sliced lengthwise 1/2 tsp. ground nutmeg
1/3 cup rum 6 mint sprigs
1/4 cup (packed) brown sugar  

Coat pineapple with the rum, brown sugar, & nutmeg.

Bake at 400° in glass pan (spray with Pam®).  Stir every 10 minutes, until pineapple is tender (for about 30 minutes).

 

Raspberry Sauce

2 1/2 cups sweetened frozen raspberries (thawed) 1 Tbsp. lemon juice
1/3 cup water 2 Tbsp. sugar

Process raspberries and water in food processor, strain using fine sieve to remove seeds.  Add lemon juice and sugar, then stir until dissolved.