Happy National Filet Mignon Day!!! – August 13

7

fm082

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.

Filet-Mignon-with-Mushroom-Sauce

About these ads

What happens when you Dunk a McDonald’s Cheeseburger in Stomach Acid (Science is Awesome)

12

uyf

Researchers from The University of Nottingham filled a container with hydrochloric acid solution, a chemical  found in our stomachs that aids in the digestive process, and dipped a burger in it for 3 and 1/2 hours.

The results were grimy, as the burger turned into a black sludge. Hydrochloric acid breaks down food in the early stages of digestion, so that means one of the first things that McDonald’s cheeseburger does when hitting your stomach is turn into goop. Now, someone try this with a kale salad and get back to us.

Credit: Food Beast

Fast Food Nation: The Dark Side of the All-American Meal

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

2

br9

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

fried-banana-part2

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.

o

Fun Summer Recipes – Pork Kebabs with Orange and Thyme

orange-soy-grilled-pork-skewers-onions

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

pork-kebabs-orange-thyme-recipe-de

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)

4

OLYMPUS DIGITAL CAMERA

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

4640199076_5cdb3a3ee1

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

2

fugazzeta

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

fugazzeta-rellena

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

5

timthumb.php

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

NLfood2

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

3

Matambre-leshoward

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

picHxXjnR

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.

0808_Food_ClassicMatambre_full_600

Everyone can be MacGryver – Home Remedies that Work

macgyver

Nobody is saying the wonders of modern medicine—what would we do without a medication like penicillin to treat infections? But, as it turns out, everyday items have secret curing powers, too. Next time you don’t want to fork over money to get a common wart removed, consider using duct tape. Already popped two aspirin but can’t get rid of the headache? A pencil could do the trick. Below, get medical explanations behind a few bizarre—albeit brilliant—MacGyver-esque home remedies.

post-34502-evil-Flanders-duct-tape-gif-Im-PCi4

Duct Tape to Remove Warts

In 2002, a group of doctors compared duct tape’s effectiveness with liquid nitrogen in removing warts. After two months of wearing duct tape on a daily basis and using a pumice stone about once a week to exfoliate the dead skin, 85 percent of patients’ warts were gone, whereas freezing only removed 60 percent. “The question is whether there is something in the chemical adhesive itself, or if the occlusion (suffocation) causes the destruction of the wart,” says New York City–based dermatologist, Robin Blum, MD. “The other thinking is that the duct tape causes irritation, which stimulates our body’s immune cells to attack the wart.”

vapor-rub-uses

Vapor Rub to Cure Nail Fungus

While there are no studies to prove coating infected toenails with vapor rub once or twice a day is an effective treatment for nail fungus, a basic Internet search results in a number of personal testaments to the medicinal ointment’s fungus-killing powers. “I’ve heard many patients say that vapor rub does help, but I’m not exactly sure why,” Dr. Blum admits. While some argue it’s the menthol in the balm that kills the fungus and others say it’s the smothering effect of the thick gel, if used consistently, vapor rub has been shown to get rid of not just the fungus, but the infected toenail, too, which will turn black and eventually fall off. When the new nail grows in, it should be fungus-free.

 192q4if3i0eyyjpg

Oatmeal to Soothe Eczema

“This is absolutely true, as oats have anti-inflammatory properties,” Dr. Blum says. Whether it’s used as a paste or poured into a bath, most experts recommend choosing colloidal (finely ground) oatmeal and soaking the affected area for at least 15 minutes. In addition to reducing inflammation, oats are thought to have an antihistamine effect, Dr. Blum says. By lowering levels of histamine, which triggers inflammation as part of the immune system’s recovery response, she explains, oats prevent or reduce the redness.

Yogurt

Yogurt to Cure Bad Breath

Bad breath comes from a number of places, the two most common being the mouth and the stomach. The neutralizing powers of yogurt and other probiotics treat the latter cause. “Yogurt shouldn’t have any effect at all on the bacteria that live on the tongue because it’s not there long enough,” says Robert Meltzer, MD, a New York City–based gastroenterologist and attending physician at Lenox Hill Hospital. However, it likely has a neutralizing effect on the acid that resides anywhere between the mouth and the stomach, including the back of the throat and the esophagus, he explains. “I think almost any milk product or food that contains live cultures would have the same effect.” While yogurt can get rid of bad breath that results from gastrological conditions, like acid reflux, it won’t have any real effect on bad breath that is the product of gum, liver or lung disease, says Ohio-based dentist Matthew Messina, DDS.

Sugar

A Spoonful of Sugar to Cure Hiccups

In 1971, Edgar Engelman, MD, conducted a study to find out if a spoonful of sugar really is an effective cure for hiccups. He assembled a group of 20 patients who had been experiencing intractable hiccups for more than six hours, eight of whom had had them anywhere from a full day to six weeks. Each of the test subjects was given one teaspoon of white granulated sugar to swallow dry, and for 19 of the 20 hiccup patients, the cure was immediate. André Dubois, MD, a gastroenterologist in Bethesda, Maryland, noted in The Doctors Book of Home Remedies that “the sugar is probably acting in the mouth to modify the nervous impulses that would otherwise tell the muscles in the diaphragm to contract spasmodically.”

Pencil-Bite-Abstract

Bite a Pencil to Cure a Headache

While doctors aren’t sure why we do it, clenching our teeth is a common side effect of stress. According to Fred Sheftell, MD, director of the New England Center for Headache in Stamford, Connecticut, when we clench up, we strain the muscle that connects the jaw to the temples, which can trigger a tension headache. By placing a pencil between our teeth—but not biting down—we relax our jaw muscles, which eradicates tension and reduces pain. Just remember, the remedy really only applies to tension headaches—not migraines or headaches caused by sinus pressure, etc.

green_olives_trikala_peppers_498

Olives for Motion Sickness

According to the National Library of Medicine, there are a number of symptoms that present themselves as a result of motion sickness, including increased salivation, which is the body’s way of protecting the teeth from the high doses of acid accompanied by vomit. Enter olives, which contain tannins that, when released in the mouth, work to dry saliva—first eliminating the symptom and then the body’s instinct to follow suit. However, the treatment is only effective during the early stages of nausea, when the salivation changes first appear.

salt-water-gargle

Gargle Salt Water for a Sore Throat

When you were a kid and had a sore throat, your mom likely made you gargle warm water with salt in it…and she was definitely on to something. According to Douglas Hoffman MD, PhD, author of the website The Medical Consumer’s Advocate, a sore throat is an inflammatory response of the infected tissues, and the salt helps draw out the excess fluid to temporarily decrease swelling and the pain it causes. Most remedies call for a ratio of 1 tablespoon salt to 8 ounces of water, but it’s always better to opt for more salt rather than less. Just keep in mind that you are treating the symptoms—not the illness. As Dr. Hoffman notes on his website: “The relief is very real, but also tends to be short-lived, since the gargle has done nothing to remove the cause of the sore throat.”

Credit: Womans Day

World Cup Food – Coxinhas a Brazilian Treat (We Believe – Go USA Go!!!)

3

Coxinhas1

Coxinha are a Brazilian treat – delicious balls of chicken salad that have been shaped into a drumstick, battered and fried. I didn’t quite what to make of them the first time I tried them, but they really are an ingenious street food. They’re easy to eat on the go, they’re a meal unto themselves, they have a unique appearance (simulated drumstick), and most importantly, they are deep fried and delicious!

Coxinha are fun to make too, and economical. They are best if you start them the day before you fry them. If you’re lucky enough to find Brazilian catupiry cheese, use it in place of the cream cheese.

Prep Time: 1 hour, 20 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 50 minutes

Ingredients:

  • 1.5 pounds chicken breasts (about 4 halves)
  • 4-5 cups of chicken broth
  • 1 carrot
  • 2 onions
  • 2 bay leaves
  • 2 tablespoons butter
  • 2 cloves garlic
  • Juice of 1 lime
  • 1 8-ounce package of cream cheese, softened
  • 2-3 cups of flour
  • 2 eggs
  • 2-3 cups of very finely grated bread crumbs
  • Vegetable oil for frying
  • Salt and pepper to taste

 salgadinhos-4

Preparation:

  • Place the chicken breasts in a large shallow pot. Cover them with the chicken broth, adding water if necessary to make sure the chicken breasts are covered by at least 1/2″ of liquid. 

  • Add the carrot and one of the onions (peeled and halved) as well as the bay leaves. 

  • Bring liquid to a gentle simmer, and cook for 15-20 minutes, or until chicken is just cooked through (barely pink in the middle of the thickest part). It’s necessary to cut into the chicken to tell when it is done. If some of the breasts cook more quickly, you can remove them earlier.

  • Set chicken aside to cool, and strain the broth. Reserve broth. 

  • Shred the chicken into very small pieces. I use a food processor fitted with the plastic blade for this step, but you can also use your fingers. 

  • Stir the softened cream cheese and lime juice into the shredded chicken. 

  • Finely chop the second onion and the garlic. Sauté the onion and garlic in 2 tablespoons of butter until golden and soft. 

  • Add the hot onions and garlic to the chicken mixture and stir until everything is well mixed. 

  • Measure the chicken broth (you will probably have about 3 1/2 cups). If you have less than three cups, add more canned chicken broth to make 3 cups. Bring the chicken broth to a boil in a saucepan, and gradually stir in the same amount of flour as you have broth (so if you have 3 1/2 cups broth, add 3 1/2 cups flour). 

  • Stir vigorously and cook for 2-3 minutes. Mixture will become a stiff dough. Remove from heat and chill in the refrigerator for 1 hour. 

  • At this point, you can chill the chicken mixture and the dough for several hours or overnight. 

  • To shape the coxinhas, take a piece of the dough about the size of a golf ball with floured hands. Roll it into a ball, then hollow out the middle for the filling.

  • Press a golfball size (about 1 1/2 tablespoons) piece of the chicken filling inside the ball of dough, and press the dough closed around the filling. Shape into an approximate drumstick shape, flouring hands as necessary. Stand the coxinhas on a baking sheet, so that the pointed end sticks upwards. Continue until you run out of dough or filling.

  • Whisk the eggs together in a bowl. Place the bread crumbs in a shallow pan (like a cake pan) and season with salt and pepper. 

  • Dip the coxinhas in the egg, then in the breadcrumbs to coat. Chill the breaded coxinhas for 1 hour. 

  • Fill a heavy-bottomed pot with enough oil to cover the coxinhas. Heat the oil to 360 degrees. Fry the coxinhas in batches until deep golden brown.

  • Serve warm.

Makes about 24 3-4 inch tall coxinhas.