The Peppered Cow

The Peppered Cow

Serves 4-6

(4) 5-7 oz. filet mignon

2 T. Salt 

2 T. Pepper

4 T. Oil

12-18 Bacon Slices

Brown Sugar

1/2 c. Mayonaisse

2 T. Horseradish (or to taste)

3 c. Arugula

2 ripe tomatoes, sliced

Telera Rolls (or other large buns)

Mix salt and pepper in small bowl.  Coat both sides of filet and sear in a skillet with very hot oil.  Remove filets to a baking dish and bake at 425 degrees for 8-12 minutes, depending on thickness and desired  doneness. I recommend medium rare to rare.  Remove from oven and refrigerate.  Once filet is cold, slice it thinly.

Lay bacon strips on foil-lined pan, coat with about 1/4 inch of brown sugar.  Bake at 350 degrees for about 20-25 minutes.  Watch carefully toward the end to avoid burning...it can happen really quickly! Move slices to a plate in a single layer to cool.

Combine mayo and horseradish.  Spread generously inside rolls, then layer with filet, caramelized bacon, arugula, and tomato for a killer sandwich!!

Traditional Irish Soda Bread

Irish Soda Bread

3 1/2 c. flour

4 T. superfine sugar

1 t. baking soda

1 t. salt

1 1/2 c. milk + 2 T. vinegar

Combine dry ingredients in mixing bowl.  Make a well in the center and pour in the milk-vinegar mixture.  Using a fork, blend the ingredients.  Dough will be extremely wet and sticky. 

Turn out onto floured surface and "bring dough together" into a ball.  Do not knead or over blend or bread will be tough.  Even after "bringing dough together" with a little flour, it will remain very sticky.

Place on a cookie sheet.  Cut a deep X across the top and bake at 400 degrees for about 20-25 minutes.

Bread will be moderately crusty on the outside, but very soft and slightly sweet on the inside.   

Chipotle Lime Aioli

Chipotle Lime Aioli

 1/2 c. real mayonnaise

1 T. garlic, minced

1 1/2 t. lime juice

1 1/2 T. adobo sauce

 

Blend well, then chill.  Use as a garnish for crab cakes, as a spread on a burger, or as a veggie dip.

Almost-Martha's Crab Cakes

Almost-Martha's Crab Cakes

 

Yes...THAT Martha.  My usual practice is to read cookbooks and food magazines for inspiration and ideas, then run off and make a derivative creation.  However, some years ago, when I was making crab cakes for the very first time, I decided it was best to follow Martha Stewart's recipe exactly.  I made zero alterations and thought they were perfect.  Oh wait...I DID change the lemon juice to lime juice.  There was that.

 

Recently, I attempted a lower-carb version by eliminating the bread and adding a second egg.  The taste was perfectly good, but it required some effort to keep the cakes nicely formed without the consistency of the bread.  Here is the lower-carb version if you have the patience for it, or the need for fewer carbs (if not, eliminate 1 egg and add 2 slices of diced bread):

 

12 oz. lump crabmeat

2 md. jalapenos, minced

1/4 c. onion, minced

3 T. fresh cilantro, minced

1 T. spicy brown mustard

1 T. Worcestershire

2 t. Old Bay seasoning

2 large eggs

2-3 T. real mayonnaise

1 T. lime juice

 

Place all ingredients in medium size bowl and mix with a fork, or better yet, your hands.

 

Form into cakes, then fry over medium-high heat, using your favorite oil and your best skillet.  Cakes should be nicely browned on both sides.

 

Serve with Chipotle Lime Aoili.

Tres Leches

They tell me that's Spanish for Three Milks, but I don't believe them.  I think it's Universal for DIVINE.

 

Tres Leches

 

In a large mixing bowl, combine:

2 1/4 c. flour

1 1/2 c sugar

3 1/2 t. baking powder

1/2 t. salt

1/2 c. butter, softened

1 1/4 c. whole milk

1 t. 100% vanilla

3 eggs

 

Pour into greased and floured 9x13 pan and bake at 350 degrees for 30-40 minutes.  Knife inserted in center should come out completely clean.  The cake will seem dry and spongy.  That's OK!

 

Cool cake for about 10 minutes, then use a fork to poke holes all over the top of the cake.

 

Now...for the 3 milks, combine:

2 c. heavy cream

1 1/4 c. whole milk

1 can sweetened condensed milk

 

Pour slowly and evenly over top of cake.  Let cake sit for a few minutes to absorb all the liquid.

 

Icing:

2 c. heavy cream

3-4 T. sugar

 

Whip until firm and somewhat shiny.  Spread over cooled cake.

 

Refrigerate.  Serve cold.  And by all means...SHARE it.  You will make many friends, I promise!

Pozole

This spicy Mexican stew inspired me to purchase a dutch oven...and there's no turning back. Overnight, it became my primary weapon in the kitchen.  Pozole is traditionally served with cabbage, avocados, radishes and other garnishes, but I kept it simple this time and served the dish all by its lonesome.  It was wonderful.

Pozole

 

2 1/2-3 lbs. pork butt, shoulder, or roast - cubed and coated in salt & pepper

 

In a dutch oven over med-high heat, brown pork cubes.

 

Add and sautee until caramelized:

1 med onion, sliced

2-3 t. garlic, minced

 

Add and simmer for a couple of minutes:

1 chipotle chili

2 T. adobo sauce

1 T. cumin

5-6 sprigs oregano

 

Stir in until contents are coated:

3 T. flour

 

Add:

2 c. beef broth

(1) 15 oz. can hominy

(1) 15 oz. can fire roasted tomatoes

 

Cover and bake at 300 degrees for 3-4 hours. 

 

Just before serving, stir in:

1/4 c. lime juice

1/4 c. brown sugar

1 t. salt

1 t. liquid smoke

 

Fill bowl with pozole.  Eat until bowl is empty. Repeat. 

But don't forget to save room for a cool and creamy serving of Tres Leches!

Creamy Cilantro Goat Cheese

Creamy Cilantro Goat Cheese

4 oz. goat cheese, softened

1/2 c. sour cream

2 t. fresh dill

2 T. fresh cilantro

2 T. lime juice

1/4 c. Splenda (or sugar)

2 T. heavy cream

 

Blend all ingredients in a mixing bowl, then cover and chill until ready to use.  This makes a great garnish or accompaniment for a variety of appetizers and soups!

Beet Soup

Beet Soup

3 XL beets

Wash. Remove leaves and root.  Slice in half, wrap in parchment paper and roast at 350 degrees for 2 hours.  Meanwhile...

Sautee in skillet:

3-4 T. coconut oil

1/4 c. butter

1 lg. leek, thinly sliced

1 lg. carrot, thinly sliced

1/4 lg. onion, sliced

Add to skillet and simmer until very tender:

(1) 15 oz. can mandarin oranges, with juice

1 T. lime juice

1 T. vinegar

2 heaping T. vegetable broth base

2 cubes chicken bouillon

Puree beets and sautéed veggies with broth in a food processor or blender. 

Gradually add:

1 1/2 c. water

Soup can be served warm or cold.  Take it up a notch by adding a generous dollop of Creamy Cilantro Goat Cheese.

Corn Pudding #1

Corn Pudding #1

I'm designating this as Corn Pudding #1 because A) it was pretty good,  B) a couple of my co-workers loved it, but C) I wasn't entirely satisfied, so I intend to try a couple more times til I get the result I was hoping for.  I hope to be posting a Corn Pudding #2 that I LOVE.  In the meantime...

Combine the following ingredients in a mixing bowl:

5 eggs
1/3 c. butter
5 T. sugar
3 T. whiskey
1/2 c. cream
4 T. cornstarch
(2) 15 oz. cans sweet white corn
(2) 14 oz. cans creamed corn
1 small jalepeno, minced
1/2 t. pepper
2 dashes nutmeg

Blend well.  Pour into buttered 2 qt. casserole dish and bake at 400 degrees for 1 hour, or until set in the middle.

Simple BBQ Sauce

Simple BBQ Sauce

1/2 c. ketchup

1 T. spicy mustard

3 T. Worcestershire

2-3 T. brown sugar

1 T. vinegar

 

In small saucepan, bring all ingredients to a boil for 1-3 minutes, stirring constantly.

 

Use as you would any BBQ sauce!

Fried Sweet Potato Medallions

Fried Sweet Potato Medallions

 

 

2 large sweet potatoes, sliced into 1" medallions

1/2 c. melted butter

 

Line 9x13 baking dish with foil.  Pour in 1/2 c. melted butter, then lay medallions on top.

 

Roast in oven at 350 degrees until tender...about 35 minutes.

 

Remove from oven.  Heat oil to 350 degrees in your favorite deep fryer.   

 

When ready, using a fryer basket, submerge medallions a couple at a time until crisp on the outside...approximately 3 minutes worked for me.

Southern Collard Greens

Southern Collard Greens

 

Pickled Onions:

1 c. apple cider vinegar

2 T. sugar

1 t. salt

1 t. pepper

1 med onion, sliced

 

Combine all ingredients in ziplock, seal, and let marinate for 3 hours to 2 days (refrigerate if marinating for longer than 3 hours).

 

In skillet, saute until soft:

4 T. bacon grease

6-7 c. chopped collard greens

 

Add to skillet:

1/2 c. pickled onions

1/2 c. onion marinade

 

Simmer for 10-15 minutes until collards are wilted and dark green.

 

Just before serving, top with 6 slices crumbled bacon.