November 2006
Mexican Bean Soup
Broadcast date 11/01/06
4 strips bacon, diced
3/4 c chopped onion
3/4 c chopped celery
1 4-oz can chopped green chilies
1/2 t minced garlic
1 16-oz can vegetarian-style refried beans
1/4 t freshly ground black pepper
1/4 t chili powder
2 c chicken broth
Hot red pepper sauce
Garnish with shredded cheddar cheese and crushed tortilla chips
In heavy saucepan, cook bacon until crisp. Drain all but 1 T drippings. Add onion, celery, chilies and garlic and cook 10 minutes. Add beans, pepper, chili powder and chicken broth. Season with hot red pepper sauce to taste. Stir until well blended and simmer 10 minutes or until thoroughly heated. Garnish with cheese and chips. Serves 4-6.
South of the Border Soup
Broadcast date 11/02/06
1/2 c chopped onion
1 T olive oil
2 c chicken or vegetable broth
2 c diced, unpeeled zucchini
1-1/2 c fresh or frozen corn kernels
1 4-oz can chopped green chilies
Salt & freshly-ground pepper
1 c milk
2 oz jalapeno pepper Monterey Jack cheese, cut into 1/4-in cubes
In large saucepan, cook onion in olive oil until tender, about 3 minutes. Stir in chicken broth, zucchini, corn and chilies. Season with salt and pepper to taste. Heat to boiling. Reduce heat, cover and simmer until zucchini is tender, about 5 minutes. Stir in milk. Heat thoroughly. Do not boil. Remove from heat and stir in cheese. Ladle into serving bowls and garnish with minced parsley. Serves 4-6.
Chile Cheesecake
Broadcast date 11/03/06
1 c tortilla chips, crushed
3 T butter, melted
2 8-oz pkg cream cheese, softened
2 eggs
1 4-oz can diced green chilies
1 fresh jalapeno pepper, cored, seeded, diced
4 oz Colby cheese, shredded
4 oz Monterey Jack cheese, shredded
1/4 c sour cream
chopped tomatoes
chopped green onions
diced black olives
Preheat oven to 325. In medium bowl, combine tortilla chips and butter. Press into bottom of 9-in springform pan. Bake 15 minutes, remove from oven. (Leave oven on.) In large bowl, blend cream cheese and eggs. Add green chilies, jalapeno, Colby and Jack. Pour over crust and bake 30 minutes. Do not overcook. Remove from oven and cool in pan for 5 minutes. Run knife around inside edge and remove sides from pan. Spread sour cream over top and decorate with tomatoes, green onions and olives. Serve with tortilla chips. Serves 10-12.
Sausage Rigatoni
Broadcast date 11/06/06
1 lb bulk Italian sausage
8 oz rigatoni, cooked al dente and drained
4 c tomato sauce, divided
1/2 lb provolone cheese, sliced
3/4 c sour cream
2 t dried basil
2 t dried oregano
2 t garlic powder
1/2 t black pepper, freshly ground
1/2 lb mozzarella cheese, sliced
1/2 lb Parmesan cheese, freshly grated
Preheat oven to 350. Butter 13x9x2 baking pan. In large skillet, brown sausage, drain and discard drippings. Place rigatoni in prepared pan. Top with 2 cups of tomato sauce, provolone, sour cream and sausage. Sprinkle with basil, oregano, garlic powder and pepper. Top with mozzarella and remaining 2 cups of tomato sauce. Sprinkle with Parmesan and bake about 30 minutes or until thoroughly heated.
Caramelized Onion Pasta
Broadcast date 11/07/06
1 T butter
1 T olive oil
3 medium onions, peeled and thinly sliced
8 oz wide egg noodles, cooked al dente and drained
2 eggs, lightly beaten
1/3 c raisins
1/2 t salt
1/2 t black pepper, freshly ground
Preheat oven to 375. Butter 10-inch pie pan. In large, heavy skillet, heat butter and olive oil over med-high heat. Add onions and cook, stirring frequently, until golden brown, about 15 minutes. Remove from heat. In large bowl, combine onions, noodles, eggs, raisins, salt and pepper. Toss gently and transfer to prepared pan. (May be prepared to this point up to 24 hours in advance. Cover and chill.) Bake 20 minutes (30 minutes if chilled) or until set and golden brown. Cut into wedges and serve.
Fillets with Horseradish Dijon Crumbs
Broadcast date 11/08/06
1 T butter
1/3 c dry bread crumbs
3 T drained, prepared horseradish
2 t Dijon mustard
1 t chopped fresh parsley
1/2 t salt
1 t coarsely ground fresh black pepper
4 6-8 oz beef tenderloin fillets, about 1-1/2 inches thick
3 T vegetable oil
1 medium onion, peeled and thinly sliced
1/2 c dry red wine
In medium skillet, melt butter over medium heat. Add bread crumbs, horseradish, mustard, parsley, salt and pepper. Cook, stirring constantly, until break crumbs are golden brown. Transfer to bowl. Wipe skillet clean.
Pat fillets dry and season with salt and pepper to taste. In same skillet, heat oil over med-high heat until hot, but not smoking. Brown fillets, 1 minute per side. Reduce heat to med-low and cook 5-6 minutes per side for med-rare. Transfer to platter and cover with foil to keep warm.
Discard drippings from skillet. Add onion and cook over medium heat, stirring frequently until golden. Add wine and heat to boiling, scraping up brown bits. Boil until reduced to a glaze. Spoon over fillets and top with reserved horseradish mixture.
Peppered Steak with Bacon and Onions
Broadcast date 11/09/06
2 cloves garlic, flattened with side of knife
4 12-14 oz New York strip steaks, about 1-1/2 inches thick
1/4 c (approx) coarsely ground (or cracked) fresh black pepper
12 oz bacon, cut into 1-inch slices
2 large red onions, peeled and cut into 1-inch chunks (about 2 cups)
1/3 c red wine vinegar
Rub garlic over all surfaces of steaks. Cover steaks with pepper, pressing into meat. In large skillet, cook bacon until just crisp. Remove from skillet and discard drippings, leaving brown bits in skillet. Add onion and vinegar and cook over medium heat until tender, about 3 minutes. Return bacon to skillet and cook until liquid evaporates, about 2 minutes.
Preheat grill to high. Grill steaks about 6 minutes per side for rare, or to desired degree of doneness. Place steaks on individual serving plates and top evenly with onion mixture.
Stuffed Tuscany Tenderloin
Broadcast date 11/10/09
2 T vegetable oil
1 med onion, peeled and minced
1/2 lb fresh spinach, rinsed, stemmed, chopped
1/2 t salt
1/2 t freshly ground black pepper
1/4 c freshly grated Parmesan cheese
1/4 c finely chopped oil-packed sun-dried tomatoes
1 3-4 lb beef tenderloin, cut from center of tenderloin
1 beef bouillon cube
1/4 c dry sherry
1-1/2 c water
In large skillet, heat oil over medium heat. Add onion and cook until tender and golden, stirring occasionally. Add spinach, salt and pepper. Cook just until spinach wilts, stirring constantly, about 1 minute. Remove from heat and stir in Parmesan and sun-dried tomatoes.
Preheat oven to 425. Make a lengthwise cut along center of tenderloin, cutting almost in half, but not all the way through. Lay open, spread with spinach mixture and fold to enclose filling. Tie securely with string. Place, cut-side-up, on rack in roasting pan. Cover stuffing with foil to prevent drying out. Cook 35-40 minutes or until meat thermometer registers 135-140 degrees for med-rare or to desired degree of doneness.
Place on cutting board and cover with foil to keep warm. Remove rack from roasting pan. Skim and discard fat from drippings, add bouillon cube, sherry and water. Heat to boiling over med-high heat, stirring to loosen brown bits. Remove from heat. Slice tenderloin 1-inch thick and arrange on warmed platter. Garnish with parsley sprigs and serve with reserved sauce.
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