Gourmet List

Ashtol:

Try Beef Bourginon. or beef burgandy it’s really delicious and everyone will like it. It’s the French version of beef stew.

libbyami:

I saw this on Emril’s show the noght before last and it looked amazing
Crab and Shiitake-Stuffed Filet Mignon with Diver Scallops Wrapped in Peruvian Purple Potato Nets and Bearnaise Sauce Recipe courtesy Brandon Hernandez
See this recipe on air Friday Dec. 14 at 7:00 PM ET/PT.

Show: Emeril Live
Episode: Emeril’s Holiday Contest

1 tablespoon olive oil
1 1/2 cups cleaned and sliced shiitake mushrooms
1/2 cup diced shallot
2 tablespoons diced celery
Salt and fresh ground black pepper
1 teaspoon minced garlic
2 teaspoons freshly chopped marjoram leaves
1/2 teaspoon freshly chopped oregano leaves
1/2 teaspoon finely chopped fresh parsley leaves
1/4 pound crabmeat
2 tablespoons unseasoned bread crumbs
4 (6-ounce) 2-inch thick filet mignon steaks
1 cup coarse ground black pepper
8 strips hickory smoked bacon
1/4 cup unsalted butter
4 diver scallops
1 cup Bearnaise Sauce, recipe follows
4 Peruvian Purple Potato Nets, recipe follows
1 tablespoon finely chopped chives

Heat the oil in a saute pan over medium-high heat. Add the mushrooms, shallot and celery, season with salt and pepper and saute until soft and tender, about 8 minutes.
Add the garlic, marjoram, oregano and parsley and cook, stirring, for 1 minute. Remove from heat and let cool. Fold the crabmeat and bread crumbs into the cooled mushroom mixture and transfer to the bowl of a food processor. Pulse until the ingredients are finely chopped and fully incorporated, about 30 seconds. Set aside.
Heat broiler.

Cut a 2-inch horizontal incision in the center of each filet, being careful not to slice the steaks in half, to form a pocket for stuffing. Stuff equal parts of the mushroom dressing into each steak. Pour the coarse pepper onto a flat surface and roll the edges of the steaks on them to coat. Wrap 2 slices of bacon around each steak and fasten them with a toothpick to prevent them from slipping during cooking.

Melt the butter in a cast iron skillet over medium-high heat.

Place the steaks in the skillet and sear until browned, about 1 minute on each side. Transfer the skillet to the broiler and cook until medium-well, 2 to 4 minutes. Remove steaks from skillet and let stand for 5 minutes. Return the skillet to a stovetop burner over medium heat. Place the scallops in the skillet and sear until cooked through, about 2 minutes on each side. Remove from heat and set aside.

To serve, place 2 tablespoons of the Bearnaise Sauce in the center of a round plate.
Place a steak in the center of the plate and place 2 more tablespoons of Bearnaise Sauce on top. Place a scallop atop the steak and cover with a Purple Potato Nest. Sprinkle with chives and serve.

Bearnaise Sauce:
1/4 cup freshly chopped tarragon leaves
1/4 cup chopped shallot
1/2 cup champagne vinegar
3 egg yolks
1/4 cup unsalted butter, melted
Salt and fresh ground white pepper
Combine the tarragon, shallot and vinegar together in a small saucepan over high heat. Bring the mixture to a boil and cook until liquid reduces by 50 percent. Remove from heat and set aside. Whisk the egg yolks together in a double boiler over medium heat until they become pale and double in volume, 3 to 4 minutes. Whisk in the butter, 1 tablespoon at a time, until all of the butter is incorporated. Strain the liquid from the shallot mixture into the sauce and whisk until all of the ingredients are fully incorporated. Season with salt and pepper and serve immediately.

Purple Potato Nest:
Canola oil, for frying
4 Peruvian purple potatoes, peeled
1/2 teaspoon salt
Purple Potato Nest:
Heat the oil at 350 degrees F in a fryer or large pot.

Use a roto-slicer to cut the potatoes into 4 continuous noodle-like strands. Place the potato strands in the oil, 1 strand at a time and fry until crispy, using a spider to keep the potatoes in a bunch, 1 to 2 minutes. Remove from oil and drain on paper towels. Season with salt and serve.

Yield: 4 purple potato nests

gale s:

What about Bejing chicken(thighs and small legs or wings)Recipe–soys sauce, ginger,onion,garlic,ketchup,honey for marinade.can do the day ahead, Put chicken in bag with marinade in refrigerator (turn over every 2 hours)till time to cook.Put in oven at 350 for 1 hour.Meat balls in sweet and sour sauce in microwave or slow cooker (no work)
Imitation crab meat salad.(either cabbage or lettuce)celery,
light mayonaisse dressing.Polynesian Rice–3 cups of Minute Rice, 3 cups of water,frozen peas,schrimp ring from store,
2 cups of celery,2 cups of green onions–.Dressing.–1 cup of salad oil,2 tsp. of celery seeds or celery salt.,4 tsp of curry,1 tsp of accent,2 tsp. of soya sauce,6 tsp of vinegar, 1 tsp sugar.This can be made at the last minute to serve hot or made the day ahead if you want to serve cold.Boil rice per instructions(You can make more if you have big gang.Add dressing and cooked frozen peas.Fresh buns with herbed or garlic butter.
Fresh green beans (add almonds if desired for crunch)Jello salad (make the day before)(red or green, pineapple and lime is good with above food)Dessert can be whatever you desire,Hope this helps, I have had many a party were I used this combination and always had compliments.NOTE–WORD NOT COMING OUT IS HONEY

Iris R:

Have you ever made Goose? Goose is a very traditional Christmas dish in Europe. Pork Loin can be prepared many ways. Stuffed pork loin with dried fruit for instant. Rolled veal roast etc. They make great presentations. I also like to take lean bacon and onion make a slits in the pork lion stuff the onion and bacon in it. Then I spice with salt,pepper, garlic, Worcester sauce and rub it in with a stone ground mustard. Serve with a cream sauce.

One of my other favorites can be done with pork chops or chicken ******. You take your meat of choice brown it on each site to seal in the juices. Then you take goat cheese and some butter. Melt it spice it with some pepper. I spread the goat cheese mix on the meat put a piece of fresh rosemary on top and return the whole thing in the oven for about 20-30 minutes.

papaw9446:

Try Roast duck with Stir fry veggies with plenty of color & flavor (broccoli, red yellow & green peppers, zuccini, sweet onions, carrot strips, water chesnuts, mushrooms) baked sweet potatoes, Wild Rice,”duck” sauce, sourdough yeast rolls, mince meat pie

RECIPE:
Roast Duck with Apple Dressing

PREP TIME 10 Min
COOK TIME 1 Hr 20 Min (Longer if more than 1 bird)
READY IN 1 Hr 30 Min
SERVINGS & SCALING
Original recipe yield: 4 servings( You may need 2-3 ducks , depending on the crowd. They can all be baked at once

INGREDIENTS
1- 3 (4 pound) whole duck(s)
salt and pepper to taste
1 teaspoon poultry seasoning
1/2 tablespoon butter
3 tablespoons chopped onion
5 stalks celery, chopped
3 cups peeled, cored and chopped apple
3 cups cornbread crumbs
1 tablespoon olive oil
(Double or triple recipe, depending on # of birds)

DIRECTIONS
Rinse duck(s) and pat dry; rub with salt, pepper, and poultry seasoning.

Stuffing (per bird)
Melt butter in a small skillet over medium heat. Saute onion and celery in butter until tender. In a medium bowl, combine with apple and cornbread crumbs. Mix together to make dressing (if necessary, add a little water to moisten).
Preheat oven to 350 degrees F (175 degrees C).
Fill the duck’s cavity with dressing, and sew shut with kitchen twine. Rub outside of bird lightly with olive oil, and place in a shallow roasting pan or 9×13 inch baking dish.
Bake in preheated oven for 60 to 80 minutes, or until internal temperature reaches 180 degrees F (80 degrees C.)