Pepper-Crusted Filet Mignon

This recipe is from Cook’s Illustrated though I am no longer sure of which issue. It is the best pepper-crusted beef recipe I have ever made. If you follow the instructions as they are written, you will end with perfect, guest worthy fillets.

Pepper Crusted Filet Mignon
While heating the peppercorns in oil tempers their pungent heat, this recipe is still fairly spicy. If you prefer a very mild pepper flavor, drain the cooled peppercorns in a fine mesh strainer in step 2, toss them with 5 tablespoons of fresh oil, add the salt, and proceed.

5 tablespoons black peppercorns
5 tablespoons plus 2 teaspoons olive oil
1 tablespoon kosher salt
4 center-cut filet mignons, 1 1/2 to 2 inches thick

Spread half of the peppercorns on a cutting board. Place a skillet on top. Pressing down firmly with both hands, use a rocking motion to crush the peppercorns beneath the “heel” of the skillet. Move the skillet back and forth, redistributing the peppercorns as needed. Repeat with the remaining peppercorns.

Heat peppercorns and 5 tablespoons oil in small saucepan over low heat until faint bubbles appear. Continue to cook at bare simmer, swirling pan occasionally until pepper is fragrant, 7 to 10 minutes. Remove from heat and set aside to cool. When mixture is room temperature, add salt and stir to combine.

Rub steaks with pepper mixture, thoroughly coating top and bottom of each steak with peppercorns. Cover steaks with plastic wrap and press gently to make sure peppercorns adhere, let stand at room temperature for 1 hour.

Meanwhile, adjust oven rack to middle position, place rimmed baking sheet on oven rack and heat oven to 450 degrees. Heat remaining 2 teaspoons oil in a 12-inch heavy bottomed skillet over medium-high heat until faint smoke appears. Place steaks in skillet and cook, without moving steaks, until dark brown crust has formed, 3 to 4 minutes. Using tongs, turn steaks and cook until well browned on second side, about 3 minutes. Remove pan from heat and transfer steaks to hot baking sheet. Roast 3 to 5 minutes for rare, 5 to 7 minutes for medium-rare to medium. Transfer steaks to wire rack and let rest, loosely tented with foil, for 5 minutes before serving.

Black Bean Soup

I usually make black bean soup from a mix, but recently I tried this recipe and it was fantastic! It takes a little longer, but it is totally worth it. The source is Cook’s Illustrated – Soups and Stews 2008.

Black Bean Soup
Note: Dried beans tend to cook unevenly, so be sure to taste several beans to determine their doneness in the first step. Though you need not offer all the garnishes listed, do choose at least a couple. Garnishes are essential for this soup, as they add not only flavor but texture and color as well. Leftover soup can be refrigerated in an airtight container for 3 to 4 days; reheat it in a saucepan over medium heat until hot, stirring in additional chicken broth if it is thickened beyond your liking.

Beans
1 lb (2 cups) dried black beans, picked over and rinsed
4 ounces ham steak, trimmed of rind
2 bay leaves
5 cups of water
1/8 teaspoon baking soda
1 tablespoon salt

Soup
3 tablespoons olive oil
2 large onions, chopped fine (about 3 cups)
1 large carrot, peeled and chopped fine (about 1/2 cup)
3 medium celery ribs, chopped fine (about 1 cup)
1/2 teaspoon salt
5-6 medium garlic cloves, minced
1/2 teaspoon red pepper flakes
1 1/2 tablespoons ground cumin
6 cups low sodium chicken broth
2 tablespoons cornstarch
2 tablespoons water
2 tablespoons fresh lime juice

FOR THE BEANS: Place beans, ham, bay leaves, water and baking soda in a large saucepan in a tight fitting lid. Bring to boil over medium-high heat; using large spoon, skim foam as it rises to surface. Stir in salt, reduce heat to low, cover and simmer briskly until beans are tender, 1 1/4 to 1 1/2 hours (if necessary, add another cup of water and continue to simmer until beans are tender); do not drain beans. Discard bay leaves. Remove ham steak (ham steak darkens to the color of beans), cut into 1/4-inch cubes and set aside.

FOR THE SOUP: Heat oil in a 8 quart Dutch oven over medium high heat until shimmering but not smoking; add onions, carrots, celery, and salt and cook, stirring occasionally, until vegetables are soft and lightly browned, 12 to 15 minutes. Reduce heat to medium-low and add garlic, pepper flakes, and cumin, cook, stirring constantly, until fragrant, about 3 minutes. Stir in beans, bean coking liquid, and chicken broth. Increase heat to medium high and bring to boil, then reduce heat to low and simmer, uncovered, stirring occasionally, to blend flavors, about 30 minutes.

Ladle 1 1/2 cups beans and 2 cups liquid into food processor or blender, process until smooth and return to pot. Alternatively, leave soup in pot and purée with hand blender to desired thickness. Stir together cornstarch and water in small bowl until combined, then gradually stir about half the cornstarch mixture into soup, bring to boil over medium-high heat, stirring occasionally, to fully thicken. If soup is still thinner than desired once boiling, stir remaining cornstarch mixture to recombine and gradually stir mixture into soup; return to boil to fully thicken. Off heat, stir in lime juice and reserved ham, ladle soup into bowls and serve. Garnish with cilantro leaves, finely diced red onion and/or sour cream, if desired.

Greek Island Fish Packets

This recipe was included in a Pampered Chef catalog many years ago. It is easy to make and easy to clean up and the fish stays very moist.

Greek Island Fish Packets
1 medium onion, sliced
1 large green bell pepper, sliced
1 large zucchini, sliced (about 2 cups)
1 garlic clove, pressed
1 can (14.5 ounces) Italian seasoned diced tomatoes, undrained
4 firm, white fish fillets (about 4 ounces each) such as red snapper or tilapia
Olive oil
1/4 teaspoon salt
1/8 teaspoon ground black pepper
12 pimento-stuffed green olives, stuffed

Prepare grill for cooking at medium temperature. Slice onion, bell pepper, and zucchini. In a medium bowl, combine can of tomatoes and garlic.

Cut four pieces of heavy-duty aluminum foil. Place one fourth of the onion, bell pepper, and zucchini slices in the center of each piece of foil. Spoon 1/4 cup tomato mixture over vegetables; top with one fish fillet. Spray or brush fish fillets with olive oil. Sprinkle with salt and pepper.

Top each fillet with 1 tablespoon of the remaining tomato mixture and sliced olives. Fold foil over fish and vegetables; double fold edges to seal, leaving room for steam inside each packet.

Place packet directly on grid of grill. Grill 18-22 minutes or until fish flakes easily with fork. Remove from grill and open packets carefully to allow steam to escape.

Chinese-Style Spare Ribs

While BBQ ribs are good, I really prefer the ones you get as appetizers in Chinese restaurants. This recipe is as close to the restaurant style as I could find. I would recommend you make a double batch of the sauce for dipping. (from Everyday Food, May 2011)

Chinese-Style Spare Ribs
1/2 cup ketchup
1/2 cup hoisin sauce
1 tablespoon spicy chili sauce
2 tablespoons malt vinegar
4 scallions, cut into small pieces
2-inch piece of fresh ginger, peeled and cut into 1/4-inch slices
1 rack spare ribs, cut into single ribs
Coarse salt

Preheat oven to 325 degrees. Line a rimmed baking sheet with foil. In a food processor, pulse ketchup, hoisin, spicy chili sauce,vinegar, scallions, and ginger until smooth, scraping down sides as necessary. Season ribs with salt and coat both sides with sauce. Roast, bone side down, until ribs are tender but not falling off the bone. 1 1/2 to 2 hours.

Spinach Salad with Maple-Dijon Vinaigrette

Maple syrup provides body and a rich, sweet base to the dressing. Using a lighter syrup grade creates a more delicate vinaigrette. For a stronger maple punch, use maple-cured bacon, steering clear of products with imitation maple flavoring, which tends to taste artificial.

Spinach Salad with Maple Dijon Vinaigrette
1/4 cup maple syrup
3 tablespoons minced shallots (about one medium)
2 tablespoons red wine vinegar
1 tablespoon canola oil
1 tablespoon country-style Dijon mustard
1/4 teaspoon slat
1/4 teaspoon freshly ground pepper
1 garlic clove, minced
1 cup sliced mushrooms
1/2 cup sliced red onion
1/2 cup chopped Braeburn apple
4 bacon slices, cooked and crumbled
1 (10 ounce) package fresh spinach

Combine the first 8 ingredients in a large bowl, stirring with a whisk. Add mushrooms and remaining ingredients; toss well to coat. (Yield 8 servings)

Shrimp and Grits Casserole

This another dish where I am not terribly fond of one of the main ingredients (in this case, Grits), but somehow this works for me. And it is relatively easy to make, so that is a big plus! When shrimp is on sale, I like to make this. This is from Cooking Light – March 2008.

Shrimp and Grits Casserole
2 cups 2% reduced-fat milk
1/4 cup fat-free chicken broth
1 cup uncooked quick-cooking grits
1/4 teaspoon salt
1/2 cup shredded Parmesan Cheese
2 tablespoons butter
3 oz package cream cheese
3 tablespoons chopped, fresh flat-leaf parsley
1 tablespoon chopped chives
1 tablespoon fresh lemon juice
2 large egg whites
1 lb peeled and deveined shrimp very coarsely chopped
Cooking spray
Hot pepper sauce (optional)

Preheat the oven to 375 degrees.

Combine milk and broth in medium saucepan; bring to a boil. Gradually add grits and salt to the pan, stirring constantly with a whisk. Cook 5 minutes or until thick, stirring constantly. Remove from heat. Stir in Parmesan, butter and cream cheese. Stir in parsley and next 4 ingredients (through shrimp). Spoon mixture into 11×7-inch baking dish coated with cooking spray. Bake at 375 degrees for 25 minutes or until set. Serve with hot pepper sauce.

Black Bean Chili

This is my favorite chili recipe because it is fast, easy and inexpensive. It is from my well-worn The Frugal Gourmet Cooks American. This is also one of those recipes that get better the longer it sits, so you can make a day ahead and it will just get better!

Black Bean Chili
1 lb lean hamburger
2 tablespoons peanut oil
1 large yellow onion, peeled and chopped
3 cloves garlic, peeled and crushed
3 tablespoons chili powder (or to taste)
1 tablespoon whole cumin seeds
1 tablespoon Worcestershire sauce
28 oz can tomatoes, pureed in blender
1 large green pepper, seeded and chopped
2 14 oz cans black beans, drained and rinsed
Salt to taste

Brown the beef in oil, along with onion, garlic, and chili powder. When the meat is brown and the onion clear, drain the fat and add the remaining ingredients, including the beans. Simmer for at least 1 1/2 hours or until all is flavorful and blended. (It really is better the second day!)