Stuffed Filet Mignon Oscar With crabmeat filling

For the filling, combine
1/3 cup mayonnaise
¼ cup oyster cracker crumbs
2 Tbsp. grated Parmesan
1 Tbsp. minced fresh parsley
1 tsp Old Bay seasoning
1 tsp Worcestershire sauce
1 tsp fresh lemon juice
8 oz. canned premium or pasteurized lump crabmeat

For the Beef, heat;
2 Tbsp. olive oil
4 center cut filet mignon steaks, tied with kitchen string and seasoned with salt & black pepper
Béarnaise Sauce

FOR THE FILLING, combine mayonnaise, oyster cracker crumbs, grated Parmesan, minced fresh parsley, Old Bay seasoning, Worcestershire sauce, lemon juice. Add crabmeat; toss gently with hands to combine.

FOR THE BEEF, heat oil in saute pan over medium high heat until it shimmers. Sear filets, 5-6 minutes per side. Transfer Filets to Rack to Cool, 15-20 minutes.

PREHEAT oven to 400’, Arrange a wire rack inside a baking sheet. CUT an “X” into top of each filet to create a pocket. Avoid cutting through side or bottoms of steaks. Lift each of the points of the “X” from the center and snip halfway down to increase pocket size.

STUFF 1-2 tbsp filling into each pocket, then top each fillet with about 1/3 cup more filling.

ARRANGE filets on prepared baking sheet and roast 20 minutes for rare. Transfer filets to cutting board, snip string, tent with foil, and let rest 5 minutes before serving with Bearnaise Sauce.

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And for Christmas

Melted Snowman Cookies
Sugar Cookie Mix (Store Bought)
Mini0- M&M’s orange for the nose
Betty Crocker Cookie Icing You’ll need Black, Red, Green, Blue and Red for eyes, arms and scarf


1 cup powdered sugar
4 tsp milk
1 tsp clear vanilla extract
1 TBLS Light Corn Syrup
Stir until smooth and ice your cookies!
Make cookies according to directions on package.melted-snowman-cookies-03
Ice cookies making sure icing drips over edge (remember melted snowmen) Spray a microwave safe with cooking spray, then place marshmallows on plate and microwave for 20 seconds. Spray one hand with cooking spray and then move marshmallows to iced cookies.








Start Decorating, it might be easier to do the eyes and arms first. Remember their melted, so mistakes just make them look better.




Manchego Potatoes Au Gratin

2 ½ cups heavy cream
4 lb. russet potatoes, peeled and thinly sliced (8 large)
¾ cup minced pimento-stuffed green olives
6 cups shredded, 1 year aged Manchego cheese (1 ¼ lb.)
Salt and black pepper

POUR ½ cup cream in the bottom of a 9×13 baking pan. Arrange one layer of potato slices in dish, overlapping like shingles. Press down on the potatoes. Pour ½ cup ream over potatoes, then sprinkle w 3 Tbsp. olives and 1 cup Manchego; season with salt & pepper.

REPEAT layering three more times, starting with the potatoes, rotating the dish 180-degrees after each layer so the potatoes lay the most evenly. Top the final layer with 2 cups Manchego. Refrigerate overnight (so starch can interact with the cream).

PREHEAT oven to 375 degrees. Remove plastic wrap and cover dish with foil; bake 45 minutes. Remove foil and bake about 45 minutes more, until fork-tender.

Let potatoes rest 30 minutes before serving, so the cream has time to setup.

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Shredded Brussels Sprouts with Bacon and Hazelnuts

½ cup chopped bacon
½ cup fat free, less sodium chicken stock
13 cups thinly sliced Brussels sprouts (about 2 pounds)
1 tsp. salt
½ Tsp. freshly ground black pepper
3 Tbsp. Chopped hazelnuts, toasted

Cook Bacon in large Dutch oven over medium high heat 4 minutes until crisp. Remove bacon from pan, reserving 1 ½ teaspoons drippings in pan; set bacon aside. Add Chicken broth to pan, bring to a simmer. Add sliced Brussels sprouts; cook 4 minutes or until crisp tender, stirring frequently. Sprinkle with salt and ground black pepper, tossing gently to combine. Sprinkle evenly with bacon and hazelnuts.
Serve immediately.

Shredded Brussel Sprouts

Laura Chenel’s Chevre Gougeres (Cheese Puffs)

7 ounces Laura Chenel’s fresh chevre (goat cheese)
1 ounce Laura Chenel’s Tome, finely grated (if unavailable substitute Asiago or Parmesan)
1 cup water
½ cup unsalted butter, cut into pieces
½ teaspoon kosher salt
1/8 teaspoon freshly ground pepper
1 cup all-purpose flour
4 eggs

Preheat oven to 375 degrees. In a heavy medium-sized saucepan over medium heat, heat the water , butter; salt and pepper. Stir the mixture until it comes to a boil.

Add the flour to the liquid all at once. Beat with a wooden spoon or spatula for one minute until the mixture begins to form a ball. Remove from the heat and allow to cool for 10-15 minutes.

If using a food processor; place the mixture into the food processor bowl and add the eggs one at a time, pulsing after each addition until the mixture is smooth and satiny. If making by hand; beat the mixture after each egg until it is smooth, satiny consistency. Add the fresh Chevre and process or mix until the mixture is well blended.

Drop the mixture by heaping tablespoons onto parchment-lined baking sheets Sprinkle with the Tome.

Bake until well browned, 25-30 minutes, rotating pans halfway through baking, Serve while warm or rewarm in oven for 3-5 minutes at 350 degrees just before serving.

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Broccoli, Grape and Pasta Salad

1 cup chopped pecans
½ (6-oz) package farfalle (bow-tie) Pasta
1 pound fresh broccoli
1 cup mayonnaise
1/3 cup sugar
1/3 cup diced red onion
1/3 Cup Red Wine Vinegar
1 tsp salt
2 cups seedless red grapes, halved
8 cook bacon slices, crumbled

1. Preheat oven to 350. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
2. Prepare pasta according to package directions.
3. Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of paring knife. Peel away tough outer layer of stems, and finely chop stems.
4. Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.

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Cacciatore Butter-Stuffed Chicken

1 cup diced cremini mushrooms
1/2 cup diced onion
1/2 cup diced red bell pepper
2 cloves garlic, minced
2 tsp. chopped fresh rosemary
1 Tbsp. unsalted butter
Salt and black pepper to taste
2 tsp. tomato paste
2 Tbsp. dry red wine
1 stick unsalted butter, cubed and softened (8 Tbsp.)
2 tsp. chopped fresh basil
1/4 tsp. minced lemon zest
4 boneless, skinless chicken breasts (6-7 oz. each)
1/4 cup flour
1 egg
1 1/2 cups panko breadcrumbs
Canola oil

Mince mushrooms, onion, bell pepper, garlic, and rosemary in a food processor.

Saute vegetable mixture in 1 Tbsp. butter in a saucepan over medium-high heat, season with salt and pepper, and cook until moisture evaporates, 15 minutes. Add tomato paste; cook until dry, 2 minutes. Deglaze pan with wine and cook until dry, 2 minutes. Transfer mixture to a bowl; cool to room temperature, 15 minutes.

Mash 1 stick butter, vegetable mixture, basil, and zest in a bowl; season with salt and pepper.

Spread filling onto plastic wrap into a 4-inch square; wrap, chill, until firm 30 minutes, and quarter.

Pound chicken breasts to 1/8- to 1/4-inch thick, one at a time, inside a resealable plastic bag with 1 tsp. water using the smooth side of a mallet. Place the bag on a kitchen towel to cushion the chicken during pounding. Avoid pounding breasts too thin to prevent holes or torn edges.

Stuff chicken breasts by placing a quarter of the filling in the center of each pounded breast. Fold the end of the breast over the filling, tuck in the sides, then continue rolling until the filling is covered. Tightly wrap the stuffed breast in plastic wrap, then repeat stuffing and wrapping with remaining breasts. Chill breasts at least one hour, as long as overnight, or freeze until just firm.

Bread the chicken by first dredging in 1/4 cup flour, then dipping into the beaten egg, and finally rolling in the panko breadcrumbs, pressing to coat. At this point, the crumbs need to adhere to the chicken. Wrap the breaded breasts in plastic wrap and chill to set the coating, at least one hour or up to 3 hours.

Fry all the stuffed breasts until browned on both sides in 1/2-inch of canola oil heated to 375 degrees, 5-7 minutes. After browning, transfer breasts to a rack set over a baking sheet and transfer to the oven preheated to 450 degrees. Roast stuffed breasts until an instant-read thermometer inserted into the chicken registers 165 degrees, 15-20 minutes.

Cuisine at Home, February 2012
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Serves 4