SALISBURY STEAK SUPREME

Time for some real comfort food!  Here’s a recipe that will fit the bill!  A little splash of wine turns this gravy to something special and can easily be used at a Thanksgiving meal!  Go ahead, get comfortable!
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INGREDIENTS:

FOR THE SALISBURY STEAK:

  • 2 lb. 90% lean ground beef
  • 1/2 red onion, finely chopped
  • 2 garlic cloves minced
  • 1/3 cup Italian panko bread crumbs
  • 1 large egg
  • 1 1/2 tsp. Worcestershire sauce
  • 2 tsp. mayonnaise
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 1/2 tsp. Italian seasoning
  • 1 Tbsp. ketchup
  • 1 1/2 tsp. whole milk
  • 2 tsp. Dijon mustard
  • 2 Tbsp. oil to sauté

FOR THE MUSHROOM GRAVY:

  • 1/2 medium red onion, finely chopped
  • 1 Tbsp. butter
  • 8 oz. mushrooms sliced (1 package)
  • 2 garlic cloves minced
  • 2 Tbsp. flour
  • 1 1/2 cup beef broth
  • 1/2 cup watr
  • 1/2 tsp. Worcestershire sauce
  • 1/4 cup white wine (such as a Pino or Chardonnay)
  • 1/2 Tsp. Dijon mustard
  • 2 tsp. ketchup
  • 1/4 tsp. salt
  • 1/8 tsp. ground black pepper

INSTRUCTIONS:

In a bowl, combine all of the ingredients for the Salisbury Steak patties (EXCEPT THE OIL).  Mix until well incorporated (I use my clean hands).  Shape into 6 oval or round patties, flattening the center for even thickness throughout.

Heat 2 Tbsp. oil in a non-stick pan, once hot, add patties to the pan and fry approximately 5 minutes on each side until the patties are nice and brown.  Once cooked, remove from pan and set aside.

In the same pan, saute the onion (under the Mushroom Gravy ingredient list) for a few minutes, then add the garlic and butter and mix.

Add the mushrooms and saute until browned, mixing frequently.  Season with salt and pepper.

In another bowl, whisk together 2 Tbsp. flour, 1 1/2 Cups broth, 1/2 Cup water, 1/2 tsp. Worcestershire, 1/2 tsp. dijon, 2 tsp. ketchup, 1/4 tsp. salt, and 1/8 tsp. pepper and 1/4 cup white wine (all the remaining ingredients under the Mushroom Gravy ingredient list).  Pour into the mushrooms.  Cook on medium until the gravy thickens.

Add the patties back into the pan and completely cover with the gravy and mushrooms.  Cook on low medium just until the patties are heated through.

Serve over mash potatoes and a side of peas.  Serves 6.

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SMOKED SALMON AND CREAM CHEESE HORS D’OEUVRES

Want a simple, delicious, yet elegant appetizer, look no more!  Follow these simple directions and arrange your appetizer on a round tray.  I used single serving spoons for an extra nice presentation.

Ingredients:

  • 8-10 oz. smoked salmon
  • package of Boursin (garlic and herb) cream cheese
  • 2 tsp. finely chopped red onion
  • 2 tsp. finely chopped chives
  • 1 tsp. lemon zest
  • freshly ground black pepper
  • 1 English cucumber cut in 1/2 inch rounds
  • small cherry tomatoes
  • decorative toothpicks

Instructions:

Cut the smoked salmon into the number of pieces depending on how many spoons and cucumber rounds you want to fix.  Arrange the spoons on a round plate or tray, put a flat smaller plate in the center (to hold the cucumbers).  Place a piece of smoked salmon on the spoons and on the cucumber.

Divide the Boursin cheese between the smoked salmon spoons and cucumber.  Place approx. 1/2 tsp. of the Boursin cheese on top of the smoked salmon.  For the cucumbers only, use a decorative toothpick and a cherry tomato and place it on top of the salmon, cream cheese into the cucumber.

Sprinkle the chopped red onion, chives and lemon zest on top of the appetizers.  Garnish with a little cracked black pepper.  Serves 10 as an appetizer.

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CHARCUTERIE BOARD

This is my interpretation of a delicious and attractive charcuterie board.  It doesn’t need a lot of planning, but just some creativity.  You can use some items you may have in stock.  Several basics are 3 to 4 types of cheeses, I used a Wisconsin yellow cheddar, Brie, Manchego, and amish white cheddar.    It helps to cut up the cheeses (except the Brie),  in order to facilitate eating.

Select the appropriate size cheese board.  Set the cheese first on the board (spread them out in a creative way, yet keeping the same cheese together).  Then place two to three small containers on the board (I used 3).  In these containers I put gherkins (small pickles), mixed nuts, and roasted pecans.  You can put olives, or other snack foods as you prefer.

Next I used three types of Italian meets, prosciutto, sweet sopressata, and dry coppa.  You can use a variety of meets, such as pepperoni.  I purchased a package of Charcuterie meats at Sam’s Club.  Lay the prosciutto in a pile, no need to fold.  The round meats fold in half, then fold again to make it look like a triangle, then arrange the meets around the board tucked between the containers and cheeses.

Next add the fruits and give it some color.  I used red grapes (cut the grapes in batches of 5 or 6 grapes), cherry tomatoes, medjool dates, mission figs (cut in half), and small strawberries. (Of course wash and dry all fruit).  Place these fruits around the board where there is still openings.

I also used a small honey jar just above the brie which contained a honey stick, just incase someone wanted honey drizzled on their Brie.

Put some crackers along side the honey jar, above the Brie.

Now fill in any empty spots with some sort of nuts.  The object is to fill the entire board with edible food.  A little parsley or fresh rosemary tucked in at the edges gives it a fresh look.

Use the picture above to actually see the placement of the foods.  By now you should have an impressive and delicious Charcuterie board that you will be proud to serve your friends or take to a party!  Enjoy!

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BEEF AND BROCCOLI STIR FRY

This is an easy and simple dish that comes together quickly.  It will delight Chinese food lovers and is great for leftovers too.  Hope you enjoy!
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INGREDIENTS:

  • 1 LB. flank or skirt steak:  Sliced very thin into bite-sized strips
  • 4 T olive oil (divided)
  • 1 lb. broccoli florets (about 6 cups):  cut up into smaller pieces
  • 2 T sesame seeds

(Stir-Fry Sauce ingredients:)

  • 1 tsp. fresh ginger: grated
  • 2 tsp. garlic: grated (approx. 3 cloves)
  • 1/2 Cup hot water
  • 6 T soy sauce
  • 3 T packed light brown sugar
  • 1  1/2 T corn starch
  • 1/4 tsp. black pepper
  • 2 T sesame oil

INSTRUCTIONS:

NOTE:  Start cooking white rice first so it’s ready when the stir fry is done.  Cover and freeze steak 30 minutes for easier slicing.

Combine all stir fry sauce ingredients in a bowl, whisk well to dissolve the sugar and set aside.

Place a large skillet over medium heat and add 2 T oil.  Add broccoli florets and saute 4-5 minutes, partially covered with lid, stirring several times until broccoli is bright green and crisp-tender then remove from pan and set aside. (If you prefer softer broccoli, add 2 T water before covering with the lid and it will steam cook the broccoli.)

Increase heat to medium hight head and add 2 T oil.  Add beef in a single layer and saute 2 minutes per side, just until cooked through.  Cook in two patches in order not to crowd the pan.

Put all meat back into the pan, reduce heat to medium low and add the sauce.  Simmer 3-4 minutes, it will thicken.  Add broccoli and stir to combine.  Stir in 1-2 T water to thin the sauce if desired.  Add the sesame seeds and stir to blend.    Serve over white rice.  Delicious!  Serves 4

 

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CHICKEN SALTIMBOCCA

This recipe is one of my family’s favorite and is a special dish for any occasion.  Tender chicken breast, salty prosciutto and flavorful sage make a mouth watering combination.  I enjoy it served with fettuccini , but you can just serve it along side a salad, you’ll love the flavors! (Serves 4)
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INGREDIENTS:

  • 2 skinless, boneless large chicken breast (cut each breast in half long way, seasoned with salt and pepper and pounded)
  • 4 oz. Prosciutto (thinly sliced)
  • 1 shallot (diced)                                                                      
  • 1 cup chicken stock
  • 1/2 cup Pino Grigio (or other dry white wine)
  • 4 tbsp. butter
  • 2 cups flour (seasoned with salt and pepper)
  • 2 oz. olive oil for frying
  • toothpicks for securing sage and prosciutto for chicken
  • parsley for garnish (optional)

DIRECTIONS:

Preheat oven to 400 degrees.

Begin with slicing the two chicken breast (long way) in half, making four separate pieces.  Place each piece, one at a time, into a plastic bag and pound with a mallet to tenderize and flatten them to the same thickness so they cook evenly and in a shorter time.

Salt and pepper both sides of the chicken breast.  Layer each chicken breast with two to three slices of prosciutto.  Top off with four sage leaves.  Use toothpicks to sew in the sage leaves and to hold in the prosciutto so that they don’t fall off when cooking.  You can use two toothpicks per chicken breast (two sage leaves per toothpick)

Coat each side of the chicken breasts with flour.  (The easiest way is to put the flour in a paper plate or bowl, add some salt and pepper, and dredge the chicken in the flour).  Set aside.

Drizzle about four tablespoons of olive oil into a large, oven safe frying pan, set temperature to medium low.  Add in the diced shallot and fry for about a minute.   Begin to add in the chicken breast, starting with sage side down.  Add the remaining three pieces of chicken breast.   Raise the heat to medium setting and add in four tablespoons of butter.  Cook for about 3 minutes or until the sage side is golden in color.

Flip onto the other side and add the wine.  Cook for about two minutes to allow the alcohol to evaporate and to allow the wine flavor to infuse into the chicken.  Pour in the chicken stock and bring to a boil over medium/low flame.  Once boiling, place the pan into the oven and cook for about eight to ten minutes.

Remove from the oven.  Serve over your favorite spaghetti or along side your preferred side dish.  MAKE SURE TO REMOVE THE TOOTHPICKS!  Pour some of the saltimbocca gravy over the chicken and spaghetti (sprinkle with parsley for garnish-Optional)  and enjoy!

 

 

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