Thai Peanut Sauce

 Ingredients 

▢1/2 cup peanut butter natural, unsweetened

▢2 tablespoons low sodium soy sauce

▢1 tablespoon rice vinegar

▢2 tablespoons brown sugar

▢2 teaspoons chili garlic sauce more or less to taste

▢1 tablespoon fresh lime juice

▢3 garlic cloves pressed or grated

▢1 tablespoon ginger root grated

▢2-4 tablespoons warm water

Instructions 

Combine all ingredients except water.  Whisk to fully combine.

Add water, 1 tablespoon at a time, until desired consistency is reached. I normally use 2 tablespoons for a sauce and up to four if using it for a dressing. 

Dede's Chili

3 Packages Jimmy Dean Sausage

28-32 ounces of Diced Tomatoes

3 cans Kidney Beans

2 Tbsp Chili Powder

Champagne Margarita's

 12 lime (juiced)

8 ounces tequila

8 ounces triple sec

Bottle of champage

Stir together and serve over ice (shaken)

Beef Wellington

 

Start with center cut beef tenderloin about 8-9 inches, often referred to Chateaubriand.

A day or two ahead of time, salt and pepper, wrap and leave in fridge.

Sear beef in hot pan.  Brush on dijon mustard. Horsradish as alternative.  Let sit and cool.

Duxelle:

This is essentially a mushroom paste that will wrap the beef.

Hot dry pan on low-medium heat

Mushrooms (700g or around 24oz package from Costco)

Few garlic cloves, chopped or minced

Handful of Chestnuts (or walnuts)

Salt/Pepper

Blitz in food processor until its a fine minced paste, but don't liquefy.  

Move mixture to pan and stir every few minutes.  The goal here is to dry out the paste so do not cover.  Let it bubble on the store allow the moisture to escape. It's ok that it's dry, this mixture will absorb some of the moisture from the beef. Add fresh Thyme to kick it up a notch.

Assemble:

Lay out cling wrap and moisten with a rag.  Lay out parma ham, enough that will wrap completely around tenderloin.  Next, smear paste on top of ham in what should about cover all of the beef when you roll it over.

Put beef in middle, roll ham and mixture over beef letting cling wrap do the work. Make it tight as possible, slowly rolling and tucking the mixture around the beef.  Tie up ends as tight as possible.  Trim any access off the ends or your first slice from each end will be all pastry.

Put in fridge until ready

Egg yolk wash 

425 until internal temp reaches desired temp 130 for me.

Alternative, consider Sous Vide for next time.

Bread Pudding

 INGREDIENTS

 

Yeast rolls, cut into 1 inch cubes (16 oz.)

4 cups milk

3 large eggs, beaten

1 cup sugar

1 cup raisins

3 tablespoons butter

2 tablespoons pure vanilla extract

2 tablespoons Bourbon

 

BOURBON SAUCE

1⁄2 cup butter, softened

1 cup sugar

1 large egg, well beaten

2 tablespoons Bourbon

 

DIRECTIONS

Combine bread and milk in a large mixing bowl; set aside for 5 minutes.

Add eggs, sugar, raisins, butter and vanilla; stir well.

Spoon mixture into a greased 3 quart casserole.

Bake, uncovered, at 325°F for 1 hour or until firm.

Cool in pan at least 20 minutes before serving.

Spoon into individual serving bowls; serve with Bourbon Sauce.

Bourbon Sauce: Combine butter and sugar in a small saucepan; cook over medium, stirring frequently, until sugar dissolves.

Add egg, stirring briskly with a wire whisk until well blended.

Cook over medium heat 1 minute.

Remove from heat, cool slightly; stir in bourbon.

Authentic Carne Asada Sous Vide Flank Steak

 INGREDIENTS

2 pounds skirt steak trimmed of excess fat (recipe note #2)

Carne Asada Marinade

1 jalapeño seeded and minced

4 cloves garlic minced

½ cup fresh cilantro leaves chopped

juice of 1 orange

juice of 1 lime

juice of 1 lemon

2 tablespoons apple cider vinegar

⅓ cup olive oil

1 teaspoon ground cumin

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Added: Brown Sugar, Onion Powder and Paprika to taste as optional ingredients

INSTRUCTIONS

 In a large glass baking dish whisk together Carne Asada marinade ingredients (jalapeño through black pepper) until combined. Add skirt steak in a single layer, turning to coat with marinade. Cover and refrigerate for at least 1 hour, but no longer than 8 hours (longer will begin to break down the meat - recipe note #3).

When you're ready to grill: preheat an outdoor grill to medium-high heat. Grill steaks for 7 to 10 minutes per side, turning once for medium-rare. Remove steaks and allow to rest for 5 minutes.

Slice thinly across the grain and serve.

EDIT: Sous Vide at 130 for 3-5 hours.

Homemade Waffles

 Ingredients  

▢2 cups all purpose flour

▢1 tablespoon baking powder

▢½ teaspoon salt

▢2 tablespoons sugar

▢2 large eggs divided

▢1 ⅔ cups milk

▢⅓ cup melted butter or oil

▢1 teaspoon vanilla extract

Instructions 

Preheat the waffle iron according to the manufacturer's directions (or to 400°F if your waffle maker has a temperature gauge).

Place flour, baking powder, sugar, and salt in a large bowl. Whisk to combine.

In a small bowl, mix egg yolks, milk, butter, and vanilla extract. Set aside.

In a separate medium bowl, beat egg whites with a mixer on medium high speed until stiff peaks form. *see note

Add the egg yolk mixture to the dry ingredients and stir to combine. Gently fold in the egg whites.

Drop by large spoonfuls onto greased waffle iron until most of the wells are covered. Close the lid and cook for about 3-5 minutes or until golden brown