Sunday, May 10, 2009
The Mother Load Mother's Day Dinner
My wonderful husband made me the most delicious meal for Mother's Day this year. It would have cost over $200 for the 4 of us to eat this meal in a restaurant, but it cost a mere $25 for this meal for the four of us to prepare. I call it the "Mother Load" because I must honestly say, I've NEVER had a more delicious meal in my life, homemade with TONS of love! Thanks honey!
Filet Mignon Steaks with Mushroom Shallot Sauce
4 - 1" thick steaks -- seasoned with lots of black pepper (grilled about 4 minutes on a side on HIGH heat)
Melt 2 Tbsp. butter in a medium frying pan. Saute' 1 thinly-sliced shallot and 1 cup of sliced baby portebella (crimini) mushrooms until just tender. Add 1/4 c. of dry red wine (Cabernet) and 1/4 beef broth mixed with 1/2 Tbsp. corn starch. Poor over the mushroom-shallot mixture and heat til boiling and thickened. Serve over steaks.
Aparagus with Balsamic Vinegar, Walnuts and Bleu Cheese
1 1/2- 2 pounds of asparagus
1 shallot, thinly sliced
1/4 c. walnuts
2 Tbsp. melted butter
2 Tbsp. dark balsamic vinegar
2-3 Tbsp. Danish Bleu Cheese
Wash and trim 1 1/2- 2 pounds of fresh asparagus, steam for 5 minutes (until crisp tender) in shallow amount of salt water
Melt the butter in a frying pan and add the walnuts. Toast lightly and remove walnuts from pan.
To the butter, add the balsamic vinegar. Drizzle over asparagus which is heaped on a platter. Sprinkle with bleu cheese and toasted walnuts.
Loaded Twice-Baked Potatoes
Bake 3-4 large Idaho Potatoes in a 350 degree oven for 1 hour. Cool and scoop out potato, leaving a nice shell for re-stuffing.
Mix scooped out potatoes, 4 Tbsp. butter, 8 oz. cream cheese, salt & pepper to taste and enough milk to make it creamy. Heat on low until it is smooth, creamy (mash with a potato masher to mix).
Then scoop mixture back into the shells and heat in 300 degree oven for about 30-45 minutes until heated and a little crispy. During the last 10 minutes, add a small handful of shredded sharp cheddar cheese on top. Sprinkle with paprika and fresh chopped chives.