Date Night, Crab & Filet

Crab Cakes

 Beef Tenderloin with Caramelized onions and Mushrooms

Cheesy Horseradish Mashed Potato

Stuessel Topped Cake

Southern style crab cakes

  yield: 2

1 tablespoon Dijon mustard

3oz crab meat

1/4 cup bread crumbs, divided

1/2 teaspoon old bay seasoning

1/2 teaspoon paprika

1 green onion, chopped

2 Tablespoons sour cream

½ cup frying oil

¼ cup egg white, beaten

Roasted red pepper aoli

½ roasted red pepper

1 cup mayonnaise

1 garlic clove

Pinch salt

1 tablespoon parsley

Place roasted red pepper, garlic, and mayonnaise in a blender. Blend until smooth and no chunks are present. Stir in salt, and parsley. Pour out into a bowl or squeeze bottle

Set aside.

In a medium bowl add crab meat,egg, mustard, green onion, paprika, old bay seasoning, sour cream, green onion, and salt and pepper to taste. On a clean plate add bread crumbs. Form a patty with the crab cake filling, place into bread crumbs and coat completely on both sides. Place into frying oil, fry until golden brown and serve with zesty mayo.

Beef Tenderloin

Yield 2:

½ cup sliced fresh mushrooms

½ cup sliced onions

4 garlic cloves, minced

2 5oz beef tenderloins, butterflied and pounded

1/2 teaspoon salt, divided

1/2 teaspoon pepper, divided

3T oil

PAN SAUCE

½ cup red wine

¼ cup beef stock

1 tablespoon butter

In skillet add enough oil to coat bottom of the pan. Turn heat on to medium. Thoroughly dry filet and salt and pepper both sides.  Once pan is up to temperature cook until desired doneness, then remove from the skillet and let it rest.

Add the rest of the oil to the pan, add onions and mushrooms, cook until caramelized.  Add the red wine and reduce by ½ scraping up all the brown bits.  Then add the beef stock and reduce.

Finally add the butter and just swirl to incorporate.  Add the filets back to the sauce and any juices the release.

Cheesy Horseradish Mashed Potatoes

  Yield: 2

2 Russet Potatoes

A handful of salt

1 Bay Leaves

½ cup Half & Half Cream or heavy cream

2 Sprigs of Fresh Thyme or 1 teaspoon dried

4 tablespoons Unsalted Butter

¼ cup Sour Cream

2 tsp Prepared Horseradish

1/2 cup Shredded White Aged Cheddar

¼ cup Swiss or Gruyere

Salt & Pepper, to taste

Place potato pieces and bay leaves into a large pot, and cover with enough water so that the water is 1 inch over the potatoes. Add enough salt to the water so that the water is similar to seawater. Place over medium-high heat and cook until potatoes are fork-tender. Remove bay leaf

Using a potato ricer or a masher, mash the potatoes back into the empty pot. Add butter, infused cream, sour cream, horseradish, and cheese to the pot, and mix well until completely combined. Season with salt and pepper, and serve

Crumb Cake

8×8 inch baking dish

Ingredients

For the Crumb Topping:

▢ 1¼ cups all-purpose flour divided (150g)

▢ ½ cup firmly packed light brown sugar (110g)

▢ ¼ cup granulated sugar (50g)

▢ 2 teaspoons ground cinnamon

▢ ½ teaspoon salt

▢ ½ cup unsalted butter melted (113g)

For the Cake:

▢ 1½ cups all-purpose flour (180g)

▢ ½ teaspoon baking powder

▢ ½ teaspoon baking soda

▢ ¼ teaspoon salt

▢ ½ cup unsalted butter softened (113g)

▢ ½ cup granulated sugar (100g)

▢ 1 large egg

▢ ⅓ cup sour cream

▢ ¼ cup milk (60mL)

▢ 2 teaspoons vanilla extract

▢ confectioners’ sugar

Instructions

Preheat the oven to 325F. Butter an 8×8-inch square baking pan or spray with baking spray. Line with parchment paper.

For the Crumb Topping:

In a large bowl, whisk together ¾ cup flour, sugars, cinnamon, and salt. Using a fork, stir in the melted butter until mostly combined but still crumbly. Stir in the remaining 1/2 cup flour until the mixture is very crumbly and still has large pieces.

For the Cake:

In a bowl, whisk together flour, baking powder, baking soda, and salt.

In a large mixing bowl, combine the butter and sugar and beat on medium speed until light and fluffy, about 3 minutes. (Use the paddle attachment if using a stand mixer.) Add the egg and beat until combined. Scrape down the bowl. Add the sour cream, milk, and vanilla, and beat on medium-low speed until combined. (The mixture will look runny and curdled.)

With the mixer on low speed, slowly add the flour mixture to the butter mixture. Beat just until all of the flour is incorporated, stopping to scrape down the bowl as needed. Transfer the batter to the prepared pan and spread it evenly. (Batter will be very thick.) Sprinkle the crumb topping all over the batter.

Bake for 40 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. If the cake is browning heavily before 40 minutes, loosely cover with foil. Let the cake cool completely in the pan. Sprinkle with confectioners’ sugar before slicing and serving.