Happy National Filet Mignon Day!!! – August 13

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Filet Mignon with Mushrooms

Ingredients

  • 6 ea. 6 oz. Filet Mignons, thawed
  • 3/4 lb. firm, fresh mushrooms, sliced
  • 9 Tbsp. butter
  • 2 Tbsp. cooking oil
  • 2 tsp. flour
  • Salt and pepper, to taste
  • 1 cup heavy cream, heated
  • 6 slices French bread
  • 6 Tbsp. butter
  • 1/2 cup scotch

Directions

  1. Remove filets from package and set aside.
  2. Heat 3 Tbsp. butter in large saute pan, over medium heat. Sauté the mushrooms for about 8-10 minutes.
  3. Add flour, blend well.
  4. Stir in warmed cream, reduce heat to keep warm. Add salt and pepper, to taste.
  5. In a separate pan, heat 2 Tbsp. of oil on medium high heat.
  6. Sauté the filets for 2-1/2 minutes per side for rare, 3-4 minutes per side for medium rare.
  7. Meanwhile in a separate pan, heat 6 Tbsp. butter over medium high heat. Add the bread slices, turning often until golden brown.
  8. Place one bread slice on each serving plate.
  9. Top each bread slice with a cooked filet.
  10. Add the scotch to filet pan juices and boil 1-2 minutes.
  11. Add mushroom sauce to pan with scotch and bring to a boil. Spoon sauce over filets and serve.

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Tre’s Kitchen – 2014 Long Beach Crawfish Festival Review

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WRITTEN BY TRE SAUNDERS (UNCLE DUDESFACEBOOK

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21st Annual Long Beach Festival for over 21 years the Crawfish Festival has become a tradition to over thousands of festival goers annually. We combine the best Cajun, Zydeco, and New Orleans sounds of music, tons of fresh crawfish prepared Louisiana style and served by authentic Cajun chefs, giant food court, children’s area, dance floor, two stages and beach bars to create the largest Crawfish Festival outside of Louisiana, right here in Southern California.

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Truly authentic Cajun style in Long Beach California. From frog legs, cat-fish, hush puppies and of course crawfish. These guys had it covered. The decorative umbrellas. Added just the right New Orleans flear, to this west-coast’s homage to the “Big Easy”

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These guys had it down packed. All the wonderful, mouth-watering culinary highlights will blow your mind…and taste buds.

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Can’t wait til next year!!!

UNCLE DUDES

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Tre’s Kitchen – Smoken Chicken Wings with sauteed peppered carrots & Dirty rice with Andouille sausages.

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WRITTEN BY TRE SAUNDERS (UNCLE DUDES) FACEBOOK

Smoken Chicken Wings with sauteed peppered carrots & Dirty rice with Andouille sausages.

  • 1 pound chicken wings

  • Half cup of Worcestershire
  • Half cup Brown Sugar, reduces, then add
  • Half cup of rum reduces this again until it is thick enough to coat the back of your spoon.

Smoke the wings until they reach 165 degrees.

Then drizzle with reduction.

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UNCLE DUDES

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Happy National Ice Cream Day!!! Fried Banana with Ice Cream

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Fried Banana with Ice Cream

Ingredients

2 oz Butter

1 Bananas, Peeled and cut into quarters, lengthways

1 Tablespoon Rum – Dark

1/4 Teaspoon Cinnamon

2 scoops per person Ice Cream – Vanilla

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Instructions

Melt the Butter in a Skillet.

Cut the Banana in Half and cut each half lengthways.

With the butter just bubbling fry the banana for about 20 seconds and turn over for a further 20 seconds.

with the Bananas still in the Skillet, sprinkle each Banana with Cinnamon and Turn each piece over again and again sprinkle with Cinnamon. It doesnt matter if the Cinnamon mixes with the butter.

Place two pieces of the Banana onto each Ice Cream Portion.

Remove the killet from the heat and add the Dark Rum to the Butter/Cinnamon sauce.

Pour sauce over each portion of Ice Cream aand Banana. Enjoy

You can substitute Brandy for the Rum or Omit the Spirit altogether.

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Fun Summer Recipes – Pork Kebabs with Orange and Thyme

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Pork Kebabs with Orange and Thyme

INGREDIENTS

1/4 cup fresh orange juice, plus 1 tablespoon freshly grated zest, and orange wedges for garnish

5 garlic cloves

2 tablespoons coarsely chopped fresh thyme, plus sprigs for garnish

1 tablespoon Dijon mustard

Coarse salt and freshly ground pepper

1/4 cup extra-virgin olive oil

1 1/4 pounds boneless pork loin, cut into 1 1/2-inch cubes

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DIRECTIONS

STEP 1

Whisk together orange juice and zest, garlic, thyme, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Add pork; toss to coat. Cover bowl with plastic wrap, and let pork marinate 20 minutes at room temperature

STEP 2

Heat a grill or grill pan until medium-hot. Thread 5 or 6 cubes of pork onto each of 4 skewers; season with salt and pepper. Discard marinade. Grill pork, turning occasionally, until cooked through and slightly charred, about 12 minutes. Garnish with thyme sprigs, and serve with orange wedges.

Credit: Martha Stewart

World Cup Food – German Schweinebraten (Bavarian Roast Pork)

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German Schweinebraten (Bavarian Roast Pork)

PREP 20 mins

COOK 3 hrs

READY IN 3 hrs
20 mins

Ingredients

Original recipe makes 6 servings


2 1/4 pounds boneless pork loin roast


1 teaspoon salt, or more to taste


1 teaspoon ground black pepper, or more to taste


1 teaspoon sweet paprika


1/2 teaspoon caraway seeds


2 teaspoons grainy mustard


1 tablespoon vegetable oil


1 large onion, quartered


2 carrots


1/8 celeriac (celery root), chopped


1 spring onion, chopped


2 cups water, or as needed – divided


2 tablespoons butter, or to taste


2 tablespoons cornstarch

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Directions

.                Preheat oven to 350 degrees F (175 degrees C).

.                Season pork loin with salt, black pepper, paprika, and caraway seeds; spread mustard over pork.

.                Heat vegetable oil in a large skillet over medium-high heat; fry pork until browned on all sides, about 15 minutes. Transfer pork to a large roasting pan. Add onion, carrots, celeriac, and spring onion to the same skillet used to fry pork; cook and stir until vegetables are tender, about 10 minutes. Spread vegetable mixture around pork in roasting pan.

.                Pour 1 cup hot water into the skillet used to cook the pork and vegetables; simmer and scrape up any browned bits from the bottom with a spatula. Pour water over pork.

.                Bake in preheated oven until pork is slightly pink in the center, 2 1/2 to 3 hours, basting often. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). If vegetables become dry, add 1 cup hot water, or as needed.

.                Transfer pork roast to a large platter and keep warm. Strain remaining liquid through a sieve into a saucepan; reserve vegetables.

.                Bring liquid to a boil and add butter and cornstarch; simmer until sauce is thickened, about 5 minutes. Slice pork and serve with sauce and vegetables.

World Cup Food – Fugazzeta – Stuffed Argentinian-style Pizza

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Fugazzeta – Stuffed Argentinian-style Pizza

Fugazzeta is a variation of the popular Argentinian treat called fugazza, which an onion-topped pizza that is very similar to Italian-style focaccia. Fugazzeta is a double crusted version of fugazza, stuffed with cheese and topped with the same sweet onions. Fugazzeta de verdura has all of this plus a layer of sautéed spinach and vegetables.

Yield: 1 12-inch pizza.

Ingredients:

2 3/4 cups bread flour

1/4 cup milk

3/4 cup water

2 1/2 teaspoons active dry yeast

2 teaspoons sugar

5 tablespoons olive oil

1 teaspoon salt

1 onion

6-8 ounces mozzarella cheese, thinly sliced

1/3 cup grated aged provolone cheese (optional)

1 teaspoon dried oregano

Parmesan cheese

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Preparation:

  1. Warm the milk to 100-105 degrees F, and place in a small bowl. Stir the sugar into the milk and sprinkle the yeast over. Set aside for 5-10 minutes, until mixture is bubbly. 

  2. Place the flour, 1 tablespoon olive oil, and salt in the bowl of a standing mixer and mix together briefly using the dough hook. Add the yeast/milk mixture and begin to knead, adding the water gradually. The mixture should come together as a soft, stretchy dough, pulling away from the sides of the bowl. Add a bit more flour if mixture is too wet, and add a bit more water if mixture seems dry, crumbly, or overly firm. Knead for 5-10 minutes, until dough is smooth, soft and elastic. 

  3. Oil a bowl with olive oil and place the dough in the bowl. Cover with plastic wrap and let dough rise until doubled in size. 

  4. While the dough is rising, peel and slice the onion into very thin strips. Place them in a bowl of cold salt water and soak for 30 minutes. Drain onions well and dry them with paper towels. 

  5. Once the dough has risen, punch it down and divide dough into two pieces. Roll each half into a smooth ball. Pour 3 tablespoons of olive oil into a 12-inch pizza pan or cast iron skillet. Place one ball of dough in the middle of the pan and flatten gently with your fingers. Let dough relax for 10 minutes. 

  6. Continue to flatten dough into the pan, flattening it and pushing it toward the sides of the pan, letting it relax in between, until dough covers the bottom of the pan. Oil the counter and roll the other piece of dough into a 12-inch circle, letting it relax in between until it holds its shape. 

  7. Preheat oven to 450 degrees. Place the slices of mozzarella cheese over the dough in the pan. Sprinkle the provolone over the mozzarella. Place the other round of dough over the cheese and seal the edges of the two dough circles together. 

  8. Top the pizza with the sliced onions. Drizzle a tablespoon of olive oil over the onions, and sprinkle with the dried oregano and some Parmesan cheese. 

  9. Place the fugazzeta in the oven. Bake for 20-25 minutes, or until the edges are golden brown and crispy. Brown the onions under the broiler for the last 3 minutes of cooking if desired. 

  10. Remove from the oven. Let cool for 5-10 minutes before cutting into slices to serve.

 

World Cup Food – Dutch Dish Pannenkoeken

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Dutch Dish Pannenkoeken

Ingredients

1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 Granny smith apple, peeled, cored and thinly sliced
1/2 cup whole milk
1 tablespoon vanilla extract
3 eggs
1/2 cup all-purpose flour
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 cup brown sugar
4 tablespoons cold butter
Powdered sugar, for serving
Whipped cream, for serving

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Directions

Preheat the oven to 400 degrees F.

Add the cinnamon, nutmeg and apples to a pan. Saute the apples over medium-low heat until slightly soft, 3 to 5 minutes.

Meanwhile, prepare the batter. Mix the milk, vanilla and eggs in a bowl. Add the flour, granulated sugar and salt and whisk lightly (some lumps are ok but not too many).

Increase the heat under the apples to medium and add the brown sugar and butter. Cook until a syrup forms, about 3 minutes, then add the batter all at once to the center of the pan. Swirl the apple syrup mix through the batter, using a heatproof spatula, to form ribbons (you do not want to fully combine the apple-sugar syrup into the batter). Cook until small bubbles form around the edge.

Finish cooking the pannekoeken in the oven, 12 minutes. To serve, invert a 12-inch plate over the pan and flip the pan to turn out the pannekoeken. Sprinkle with powdered sugar, top with whipped cream and enjoy!

 

World Cup Food- Argentine Stuffed Flank Steak: Matambre

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Argentine Stuffed Flank Steak: Matambre

Total Time:

2 hr 25 min

Prep:

30 min

Inactive:

15 min 

Cook:

1 hr 40 min

Ingredients 

- 1 (2 1/2 pound) flank steak, trimmed

- Extra-virgin olive oil

- Kosher salt and freshly ground black pepper

- 1/4 pound fresh spinach, washed and drained, stems trimmed

- 4 small thin carrots

- 4 large hard boiled eggs, peeled and quartered lengthwise

- 1 cup large pitted green Spanish olives, halved lengthwise

- 1 large onion, sliced into rings

- 1/4 cup freshly grated Parmesan

- 1 teaspoon red pepper flakes

- 1 (750 ml) bottle dry red wine (recommended: Argentine Malbec)

- 1 head garlic, halved

- 1 large onion, halved

- 1 handful fresh thyme sprigs

- 1 handful fresh oregano sprigs

- 2 bay leaves

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Directions

Butterfly the steak by slicing lengthwise and opening it up like a book. Pound the meat gently with a mallet to flatten and even out the thickness; rub all sides with olive oil and generously season with salt and pepper. 

With the steak lying lengthwise, scatter the spinach leaves evenly over the surface of the meat, leaving a 1-inch border all around. Arrange the carrots in long rows across the steak, about 2 inches apart. Put the egg strips and olives between the carrot rows. Scatter the onion rings and cheese over the filling, sprinkle with salt and red pepper flakes. Carefully roll the meat up over the filling, from bottom to top, into a long thick cylinder (jellyroll-style.) Tie with butcher’s twine to hold it together, as you would a roast.

Coat a large Dutch oven or pan with olive oil and put over moderate heat. Lay the stuffed steak in the hot oil and sear until browned on all sides, 5 to 7 minutes. Pour in the wine and enough water to come up almost to the top of the meat. Toss in the head of garlic, onion, and herbs to flavor the broth. Cover, and slowly simmer on medium-low heat until the meat is fork-tender, about 1 1/2 hours, turning the meat over once halfway through cooking. Taste the broth before serving and adjust spices, if necessary.

Transfer the matambre to a cutting board and let rest for 15 minutes. Remove the kitchen strings and cut crosswise into 1-inch slices – the colors of the filling will look absolutely gorgeous spiraled in the steak. Spoon some of the sauce over the meat and serve. Matambre is good hot, room temperature, or cold.

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Happy 4th of July – Rib-eye Steak off the Grill

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 Rib-eye Steak 

Total Time:

17 min

Prep:

5 min

Cook:

12 min

Ingredients: 

4 choice rib-eye steaks

Rib-eye rub, recipe follows

Rib-eye Rub: 

Salt and ground black pepper

Chili powder 

Cayenne pepper

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Directions 

Preheat a grill to high heat.

Place rib-eye steaks on a large platter and season with rub on all sides. Transfer seasoned steaks to the hot grill, and cook for 4 to 6 minutes on each side for medium-rare, longer if desired. Remove steaks and let rest for 5 to 10 minutes before serving.

Rib-eye Rub:

In a small bowl, combine all ingredients, to taste. Adjust the ratio of spices to your preference.

Total Time:

17 mi 

Prep:

5 min

Cook:

12 min