Stuffed Pork Tenderloin/French Onion Baked Potato

Savory Beer Cheese Dip served with Pretzel Bites

Stuffed Beef Tenderloin

French Onion Baked Potato

Chocolate Chunk Caramel Gelato

Savory Beer Cheese Dip served with Pretzel Bites

Yield: 2

¼ cup butter

¼ cup flour

½ teaspoon onion powder

½ teaspoon garlic powder

⅛ teaspoon cayenne pepper

1 cup milk

⅔ cup beer

1 teaspoon dijon mustard

1 teaspoon Worcestershire sauce

2 cups sharp cheddar shredded

1 cup gruyere or swiss cheese, shredded

Pretzel bites for serving

Melt butter, flour, onion powder, garlic powder, and cayenne pepper over medium heat in a saucepan. Cook 1 minute.

Stir in milk and beer a bit at a time, whisking until smooth after each addition. Continue cooking over medium heat, add in mustard and Worcestershire, cooking sauce until thick and bubbly.

Reduce heat to low, add cheeses, and stir just until melted and smooth.

Serve warm with soft pretzels.

French Onion Baked Potato

Yield: 2

2 russet potatoes

Oil

Salt and pepper

FOR THE SOUP

2 tablespoons butter

2 medium onions, thinly sliced

2 sprigs thyme or 1 teaspoon dried

1/4 cup red wine

1 tablespoon flour

2 garlic cloves, minced

1/2 cup beef broth

½ cup shredded Gruyère

Preheat oven to 350° and line a small baking sheet with parchment paper. Pierce potatoes all over with a fork. Rub with oil and season generously with salt and pepper. Bake until potatoes are easily pierced with a fork, 1 hour to 1 hour 30 minutes.

Meanwhile, make onion soup filling: In a pot over medium heat, melt butter. When melted, add onions and thyme and season with salt and pepper. Cook, stirring occasionally, until onions are soft and caramelized.

Remove thyme (if using fresh) and add wine. Bring to a simmer and cook until wine is mostly evaporated. Add in flour and garlic and cook until garlic is fragrant. Add in broth and bring to a simmer. Let simmer until thickened slightly. Turn heat off, Season with more salt and pepper to taste.

When potatoes are tender, cut top off of potato and scoop potato filling out into a bowl. Leaving the potato skin intact. Mash potato and pour in half of soup mixture and ¼ cup cheese. Mix to combine. Place mashed potatoes back into potato skin and top with remaining soup and cheese. Place in oven and bake for 7-10 minutes or until cheese is melted. Serve.

Sautéed Green Beans with almonds and Parmesan

yield: 2 servings

½ pound fresh green beans, trimmed and blanched

1 tablespoon vegetable oil

1 tablespoon extra-virgin olive oil

½ teaspoon garlic, minced

¼ cup parmesan

¼ cup almonds slices

Sea salt and ground black pepper

Prepare small saucepan of lightly salted water to blanch beans

Prepare ice bath

To blanch beans:

  Bring a small saucepan of lightly salted water to a boil. Add beans and cook for 3-5 minutes until beans are bright green and tender but not mushy. Drain and transfer to ice bath until fully cooled and set aside.

To cook beans:

  Add 1 tablespoon oil to medium skillet and heat until oil shimmers. Add garlic and sauté for 1 minute, just until garlic is lightly browned and fragrant. Add beans and sauté stirring occasionally until fully cooked. Taste and adjust flavor with salt and pepper.

Garnish with shaved parmesan and almonds

Stuffed Pork Tenderloin

Yield: 2

1 Pork tenderloin, butterflied and pounded

oil

¼ onion, minced

4 mushrooms, minced

2-4 cloves garlic minced

¼ cup dried fruit

¼ cup panko

Fresh or dried Thyme to taste

Fresh or dried sage to taste

¼ cup sherry

Butchers twine

¼ cup Marsala

½ cup red wine

2 tablespoon butter

Salt and pepper to taste

Lay out pounded pork on parchment paper. Season with salt and pepper, set aside.

In a large skillet drizzle in some oil over medium high heat. Add onions and mushrooms. Cook until mushrooms have cooked down. Add garlic, dried fruit, panko, thyme and sage. Cook until fragrant. Add sherry and cook until all liquid has dissipated. Turn heat off. Spoon mixture onto both pieces of beef. Roll and tie with butcher’s twine. In the same large skillet over medium high heat add some more oil add beef to pan and sear until internal desired temperature is reached. and add Marsala and red wine. Deglaze pan and cook until liquid is half. Add butter, once melted season with salt and pepper then serve.

Mushroom “Salad” Saute

4T Butter

1 shallot- jullienned

1 clove garlic mined

1 C mushroom- quartered or 1/4” dice

S&P

1T fresh herbs- thyme, tarragon, sage, oregano, parsley [ not dill] + pinch for finish

Pinch of saffron

2 oz Brandy

2T lime or lemon juice

2T Water

1/2T fish sauce

In Pan over medium low heat melt butter and add shallots & garlic- season with S&P – saffron and herbs. When shallots start to show translucent on the edges add mushrooms and increase heat to medium – sprinkle w salt

Once mushrooms have released liquids and look somewhat dry add brandy, lemon juice, water and fish sauce. Increase heat so that liquid boils. Reduce liquid by half.

Taste and adjust seasonings [ probably needs some pepper] and finish with a pinch of some parsley, basil or tarragon.

Chocolate Chunk Caramel Gelato

  Yield: 10

 1 can sweetened condense milk

½ cup caramel

2 cups heavy cream, whipped

1 cup caramel chocolate, chopped

In a bowl combine condense milk, caramel and whipped cream. Mix to combine, add into ice cream machine. Turn until frozen and smooth. pour into a bowl and fold in chopped caramel chocolate. Eat now or store in freezer.