Filet with Blue Cheese Butter and Red Wine Sauce

Since it is ZERO degrees here in Chicago, there's no way I can grill my steaks. And everything I've stuck in the oven lately just seems so bland. I wanted to do just a blue cheese sauce for my little filets, but came across this mouthwatering recipe from The Weekend Griller. Today, unlike most of the rest of the week, I had a little time so I decided to give it a try.

Seared Filet Mignon Steaks with Maytag Blue Cheese Butter and Red Wine Sauce

Ingredients:
Maytag Blue Cheese Butter
½ cup Maytag blue cheese
8 tablespoons (1 stick) butter, at room temperature

Red Wine Sauce
2 tablespoons butter
½ cup finely diced onion
20 black peppercorns
½ cup Cabernet Sauvignon Wine
2 cups Veal Stock

Steaks
4 Omaha Steaks Filet Mignon steaks, about 8 ounces each, sliced crosswise into 2 medallions (The Weekend Grillers think that Filet Mignons are overrated and bland. We always choose Omaha Steaks Ribeyes, Sirloins or T-Bones. They work just fine.)
Salt and freshly ground black pepper

Directions:
Blue Cheese Butter
whisk together the cheese and butter in a mixing bowl and refrigerate until set.

Sauce
Heat the butter in a sauté pan.
Add the onion and sauté over medium-high heat for about 2 to 3 minutes, until the onion turns translucent.
Add the peppercorns and sauté 2 to 3 minutes longer.
Add the wine and reduce the mixture until almost dry.
Add the stock and reduce the liquid by half.
Remove the pan from the heat, strain the sauce through a fine-mesh sieve into a clean saucepan or double boiler, and keep warm.

Steaks and final Instructions
Dust the Filet Mignons (or better cuts - Mark) with salt and pepper then grill to the desired doneness.
Place the steaks on a plate and top immediately with a dollop of the blue cheese butter.
Spoon the sauce over the butter and meat and serve immediately.

MY CHANGES: Used merlot instead of cab. Probably used really cheap blue cheese. Couldn't get my pepper grinder open, so I cracked lots of pepper.

This is really rich and high in fat - perfect for a low carb diet or special occassion. It was really delicious and not that difficult - just a little time consuming to make the red wine sauce.

Rest of today's menu:

No breakfast, again!!

Lunch: Chicken salad from the deli.

Snack: Pecans

Weigh in tomorrow!

Stir Fry and Pizza

Well, this has been quite a week. I've hardly been home for a meal it seems. And I've conquered quite a few tempations (with special thanks to my old friend Tara). This morning my daughter and her friend wanted to make and decorate brownies - lots and lots of icing! Brownies are hard to resist. But I did it!

Then I went to the deli for a few hours to get some work done - and that means Challah bread and bagels. Again, no cheating!! Yea for me!

Then to my friend Lisa's for dinner with the kids - homemade pizza. Stop already! You're killing me!! Luckily I brought a salad and we added some sliced turkey to it, and I just ate the tops of a pizza - cheese, sauce, tomatoes and basil. Just enough to satisfy the craving.

I'm really trying to make it through this weekend with basically no carbs. I'm having a little Mardi Gras party on February 7 and I don't think I can pass up a slice of king cake.

Today for lunch I ate some left over stir fry with chicken, bamboo shoots, red and green pepper, water chestnuts, white and black sesame seeds and black bean and garlic sauce.

On to the weekend!

Two Sisters Gourmet Closing

If you've checked out some past entries of this blog, you'll see that I was promoting Two Sisters Gourmet products. It is a home party company, and I was a pretty good sales consultant if I must say so myself.

Well, the company has announced that it will be closing in the next few weeks. If you've ordered from me before, you can stock up on your favorites within the next week or so at http://www.gourmetwithme.com/. Blackberry Cherry Pepper Conserve, Flat Bread Mix, Island Ponzu Sauce, Sweet & Spicy Pepper Jelly, Hint of Mint Chocolate Sauce. I could go on and on. I still love the products, but I'll have to stock up just like everyone else.

I'll pick up with my low-carb menu tomorrow. Today I didn't even eat anything worth writing down.

And I think for now I'll keep the blog up even though I won't be talking about TSG anymore. Check me out on foodbuzz - http://www.foodbuzz.com/foodies/us/illinois/downers_grove/profile/gourmet+with+me

Low Carb Pizza

My friend cancelled dinner, and so I decided to make tomorrow's dinner tonight. I've been craving pizza and remembered reading a recipe that used sausage as the crust. Definitely not low fat, but low carb. I couldn't find that recipe tonight, so I just started putting things together with what I had around. Here's what I came up with.

LOW CARB PIZZA

.75 lb bulk Italian Sausage
3 oz. tomato paste

1/2 green pepper, chopped

8 black olives cut in half

Cheese - lots of cheese - mozzarella, parmesan, white and yellow cheddar, pepper jack.

I made the sausage into one big pattie - to fit in my 8" springform pan. I pan fried both sides of the pattie and rested in on a paper towel. I placed the pattie in the springform pan and topped with tomato paste, then some cheese, then the green pepper and olives, then some more cheese. I gave it a sprinkle of oregano and popped it in a 350 oven for about 10 minutes. The "crust" was already cooked, so I really just needed to melt the cheese.

Lessons learned: The Italian sausage was pretty bland. Also make the giant patty very thin. It will shrink and bulk up when you cook it. More sauce.

Today's menu 1/21/09 (and yesterday, too)

I completely ran out of time yesterday to post my little diary. I spent the morning at the deli, the early afternoon watch inauguration stuff, then leading the brownie scout meeting and then playing bunco. I barely had enough time to post that picture of the big, huge corned beef sandwich, which by the way, I ate the insides of for lunch. Oh, not all of it - that was one huge sandwich.

Breakfast - nothing!! I've got to stop that.
Lunch - Corned beef from Schmaltz and broccoli slaw.
Dinner - Turkey and broccoli slaw.

I am now officially out of broccoli slaw - I love that stuff! It was bunco where I probably blew the day. I stayed away from all the snacks - even Molly's amazing blueberry white chocolate crumble bars, and snacked on red peppers and pepper jack cheese. Oh, plus had lots of red wine!! Haven't gotten on the new digital scale yet today, but will do in just bit.

As for today, I promise to eat breakfast. I'm going to a friend's for dinner tonight so I'm not sure what I'm having, but she promised to keep it low-carb friendly.

Schmaltz Delicatessen Corned Beef Sandwich

Today's menu - 1/19/09

Well, I didn't really do a great job on the diet today. The girls had off of school and I took them to the movies. So that means movie popcorn. And four - just four, I swear - M&Ms. I'm trying to drink a couple of big glasses of water tonight. And I bought that digital scale today. Uh-oh. More work to do than I thought.

Breakfast - None.

Lunch - Chicken caesar salad from Boagie's. Good chicken, bad dressing.

Snack - Lots of movie theatre popcorn.

Dinner - White meat pork chop seasoned with jerk seasoning. Artichoke hearts with olive oil, garlic, oregano and freshly grated parmesan cheese (baked for 10 min at 350).

Today's Low Carb Menu - 1/18/09

Well , I know you're only supposed to get on the scale once a week, but right now I'm too obsessed. As of this morning I've lost 7 lbs since January 5. I had to check anyway because I really should buy a digital scale. I'm sure it will tell me my current scale is wrong. Maybe that's why I haven't bought one yet.

A little about my diet - I've basically ruled out bread, rice, pasta, potatoes, flour and sugar. Whaaaaat? So, right now I'm not even doing whole grain bread, brown rice, and all those other good for you complex carbohydrates that still make you want to eat a big giant bagel or baked potato. I'm getting carbs from vegetables, nuts, beans, dairy - and whatever random carbs happen to be in some of the processed things I eat.\

So I long will I go on like this? Probably until I go to New Orleans at the end of February for Mardi Gras. You really don't expect me to pass up a fried shrimp po-boy, do you?


Breakfast - One and a half eggs with one slice of ham and some shredded cheddar cheese

Lunch - I think I just ate some of the leftover broccoli slaw and one slice of pepper jack cheese.

Snack - Some of yesterday's Buffalo Chicken Dip and celery sticks.

Dinner - Almond and Pecan encrusted boneless chicken breasts, pan fried. I know I had fish the same way yesterday, but I wanted to use of the rest of the coating.

Oh, and I had a very small piece of friendship bread before bed. No one else in my house is eating it, and it was just calling my name.

Today's menu - 1/17/09

Breakfast - One small egg and a slice and a half of bacon.

I guess I need to call that brunch for today because I didn't officially have anything for lunch. I did make a pretty substantial snack. I had been craving this dip that I had a party a couple of months ago - Buffalo Chicken Dip. The hard part on a low carb diet is what to dip in the dip. Since this was similar to buffalo chicken, I used celery. Not a bad option I guess. I ate a bunch.

Dinner - Almond and Pecan encrusted catfish, bacon wrapped shrimp and over-the-edge broccoli slaw.

ALMOND AND PECAN ENCRUSTED CATFISH
--2 catfish filets
--1/2 cup ground almonds and pecans
--salt, pepper, TSG Chipotle Chili Seasoning

Filets were pan-fried in a little butter. Lesson - Don't bother trying to season the pecans and almonds before cooking. Might as well sprinkle a little seasoning on after the fish cooks.





OVER THE EDGE BROCCOLI SLAW
--1 bag chopped broccoli slaw
--1 - 2 Tbls. TSG Over The Edge Herbed Spinach Seasoning
--4 - 6 slices of bacon, cooked and chopped
--1/8 - 1/4 cup of mayo (use light if you'd like) I never measure.
Combine everything and refrigerate for about an hour before eating.

If it were really Friendship Bread . . .

It seems to go around every year or so. Some love to get it, other dread it. You might have heard it called Friendship Bread or Amish Friendship Bread. But let me tell you right now that a true friend would tell you up front that you need a large box of vanilla instant pudding mix at the end.

I'm probably one of those people who doesn't mind getting the friendship bread chain letter and starter - but it's pretty rough when you're on a low carb diet. So I did what every good friend would do - mixed it all up, divided up the starter, baked muffins instead of a loaf, and divided it all up among four friends. Plus, I bought four boxes of vanilla instant pudding to put with the package.

I'll admit, though, I cheated. I had about a two inch square of the friendship bread - it was really really good.

If you're unfamiliar with Friendship Bread, a friend gives you a plastic bag with about a cup of batter in it. This batter comes from a batch of the bread she made. Your batter comes with a page of instructions that tells you what to do with the batter for a week and a half, like mush the bag, or add flour and sugar. Eventually you add items and then divide some of the mixture up to give to four of your friends. Then you bake the rest into a tasty cinnamon bread with a streusel topping.
Friendship Bread Starter Recipe

Here's the recipe from the sheet that comes with the starter batter:

Day 1: You receive the fermented batter in a 1 gallon ziploc bag. Do Nothing. Just place the bag on the kitchen counter.

Day 1: Do nothing. This is the day you receive your batter. Place it on the kitchen counter.
Day 2: Mush the bag.
Day 3: Mush the bag.
Day 4: Mush the bag.
Day 5: Mush the bag.
Day 6: Add to the bag 1 cup each of flour, sugar and milk. Mush the bag.
Day 7: Mush the bag.
Day 8: Mush the bag.
Day 9: Mush the bag.

Day 10: In a large, non-metal bowl, combine batter with 1 c. each flour, sugar, and milk. Mix with a wooden spoon. Pour four 1-cup starters into individual gallon ziploc bags. Give away starters to friends with this set of directions. It is important to follow this sequence exactly.

To the remaining batter add:

1 c. canola oil
1 c. sugar
1 t. vanilla
3 eggs
1 1/2 t. baking powder
1 t. salt
2 c. flour
1/2 c. milk
1/2 t. baking soda
1 large box of instant vanilla pudding
2 t. cinnamon
In separate bowl, mix 1 t. cinnamon and 3 T. sugar. Sprinkle into well-greased loaf pans and coat the sides with sugar mixture. Do not use Pam or other non-stick spray. Bake at 350° for 1 hour or until done.

Today's menu - 1/16/09

Well, the kids are home from school today because of extreme cold- -23 to be exact, and that's without wind chill. Brrrrrrr. So, on lazy mornings they always want pancakes, which are just one giant carb circle. But being the good mom I am, I made the pancakes and didn't even taste one.

I haven't even really been craving carbs. Yesterday at the girls' gym class it seemed everyone (my girls included) had a bag of Doritos. Really! Even two of the parents.

So what am I going to eat today?

Breakfast - One egg with ham and some cheese.

Lunch - If I'm at the deli I'll have a salad, if I'm home, leftover stir-fry.

Dinner - Burgers - no bun for me. I think I'll make some sort of rich, fancy cheese sauce to go on top. I have gorgonzola, parmesan and mozzarella handy. Will report tomorrow.

Here's the simple pancake recipe I use:
1 cup of flour
2 tbl. of sugar
2 tsp. of baking powder
1/4 tsp. of salt
1 egg
3/4 cup milk
1 tsp. vanilla

A little sweet - almost like cake - perfect for little girls!

Today's menu - 1/15/09

Breakfast - Egg White Scramble with one slice of ham, a sprinkle of Tony Chachere's and a little bit of cheese.

Lunch - The other half of my favorite Schmaltz salad. I must have eaten most of the veggies out of it yesterday. Added 1/4 lb. turkey to beef it up.

Dinner - I haven't decided yet - The kids have gym class and we have dentist appointments after that, so I'll probably be picking something up for them. I think I'll have the left over stir fry from the other night - boneless chicken thighs, peppers, water chestnuts and bamboo shoots in black bean and garlic sauce.

Today's menu - 1/14/09

Breakfast - 1/8 or so lb. of turkey. Yes plain turkey. I just couldn't look at another egg this morning.

Lunch - 1/2 Stilton salad from Schmaltz. (Lettuce, cucumber, tomato, artichoke hearts, almonds, bleu cheese, balsamic vinaigrette)

Dinner - Pork tenderloin basted with TSG Porcini Mushroom Balsamic Vinaigrette, and whatever vegetable my friend Michelle brings over for dinner.

Must look for good snacks. Pecans are getting old. Maybe a little bit of pepper jack cheese today.

Today's menu - 1/13/09

Breakfast:
Egg Beaters 100% Egg Whites with Two Sisters Gourmet Black Bean and Corn Salsa

Lunch:
Schmaltz Deli, 1/2 Overstuffed Herald Square on tortilla, minus tortilla, and 1/4 of Stilton Specialty Salad

Dinner:
Stir fry of Boneless chicken thighs, red and green bell pepper, water chestnuts and bamboo shoots with black bean and garlic sauce. I also attempted to make MooShoo Wrappers (crepes) with egg whites, a little flour, stevia and some milk. Probably not any where near low carb so I will probably not eat any.

Low carb livin'

So, this is a little different than my regular posts. Me, along with most of the free world, decided to go on a diet at the New Year. Technically, mine didn't start until January 5th, becuase there was no way I was going on a diet while I was still in New Orleans.

Well, its been a week. I'm trying to drink lots more water and I'm limiting myself to one diet soda a day. (Diet Cherry Coke is my poison.)

Here is my attempt to hold myself a little accountable for following this diet. I've decided to try low-carb. I have no idea if I'm following Atkins, Sugar Busters, South Beach or whatever. But for the time being, I've given up my beloved Schmaltz's bagels, sugar, flour - the really nasty carbs. So far, so good. Three pounds down the first week.

I've been eating a meat and vegetable for dinner, a salad or some turkey for lunch, and an egg white or egg beaters mini-omelet for breakfast. I've been snacking on raw pecans, a little bit of cheese, turkey and green veggies.

I'll be posting some low carb recipes as I go along. My goal is to lose 10 pounds by the time I go to Mardi Gras at the end of February - I guess so I can gain it all back while I'm in New Orleans -LOL. Here we go!

Homemade Chocolate Covered Peppermint Marshmallows

Seems like there are two theories on homemade marshmallows - one with egg whites, the other without. After trying both, I'd say that the ones without egg whites come close to the kind you buy at the grocery and the ones with egg whites come close to the kind you might find in pinwheel cookies. I guess it's up to you which one you like best.

I chose the ones with egg whites (this one is from MarthaStewart.com - Momma Reiner's). I added peppermint extract and, after a couple of experiments, changed the order of when the gelatin was added.

Nonstick cooking spray
2 tablespoons plus 1/2 teaspoon unflavored gelatin (3 packets)
2 cups sugar
1/2 cup light corn syrup
1/2 cup hot water
1/4 teaspoon salt
2 large egg whites
1 teaspoon pure vanilla extract
1 teaspoon peppermint extract
Powdered Sugar for dusting

1. Lightly spray a 9-by-13-inch dish or pan with nonstick cooking spray.
2. Sprinkle gelatin over a small bowl filled with 1/2 cup cold water; let stand to soften.
3. In a heavy bottomed saucepan, mix together sugar, corn syrup, hot water, and salt. Place over medium heat and cook, stirring, until sugar has dissolved. Continue cooking, without stirring, until mixture reaches the soft-ball stage, about 240 degrees on a candy thermometer. Remove from heat.
4. While that is heating, in the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on high speed until stiff peaks form.
5. Add gelatin mixture to egg whites.
6. With the mixer running, slowly add sugar mixture.
7. Add vanilla and peppermint and continue beating for 10-12 minutes until the mixture is not runny and looks like marshmallow.
8. Transfer marshmallow mixture to prepared baking dish and spread evenly. Spray a piece of parchment paper with nonstick cooking spray and cover marshmallow. Let stand overnight.
9. Remove parchment paper and invert marshmallow onto work surface. Trim 1/4-inch from edges of marshmallow. Cut marshmallows into 1 1/2-inch squares. Put marshmallows in a bowl and lightly sprinkly with powdered sugar to coat.
10. Dip in melted chocolate. (And I sprinkled them with Christmas non pariels.

Sweeet & Spicy Pepper Torta

Now's the time of year where we all have to bring a little something to share to a holiday party or family dinner. Are you bringing brownies again? Ugh. Bring something that looks a little fancy, but is so easy to make.

Finally! A chance to use that springform pan I bought oh so many years ago. This has a great little kick to it, but the cream cheese really cools down the spice. I also tried this recipe with TSG's Pear Fig Preserves and it was fabulous. You could also try TSG's Blackberry Cherry Pepper Conserve for a sweet treat.

SWEET & SPICY PEPPER TORTA
8 oz cream cheese
1 jar TSG Sweet & Spicy Pepper Jelly, divided
5 oz grated sharp cheddar cheese
1 egg

1. Preheat oven to 350°F.
2. Mix all ingredients together using just ½ jar of the Sweet & Spicy Pepper Jelly. Pour into greased 6” springform pan.
3. Bake for 35 – 40 minutes. Torta will be slightly soft in the middle and browning around edges. Cool completely and remove from pan.
4. Spread remaining Jelly over top of cooled Torta. Serve with your favorite crackers.

junior's skyscraper chocolate layer cheesecake

junior's skyscraper chocolate layer cheesecake
Originally uploaded by mccann98@sbcglobal.net

OMG. Look at the size of this slice of cheesecake. Get it at www.schmaltzdeli.com .

Sprinkler Refreshment

August2007 395
Originally uploaded by mccann98@sbcglobal.net

Water from the hose always tastes the best!

Mardi Gras Party Food

It's been 11 years since I've lived in New Orleans, but I get back at least 4 times a year. I just love it - the people, the food, the weather (even the humidity). Now's when I miss it the most. It's Mardi Gras time. This year, Mardi Gras is Tuesday, February 2 - pretty early.

I have a Mardi Gras party every year - and my friends are always amazed at the food! I tell everyone to come hungry! This is the second year I've incorporated Two Sisters Gourmet into my recipes - so check them out! They all have rave reviews.

And if you need Two Sisters Gourmet products, it is free shipping in January with a $50 order. Click here for my shopping cart.

Artichoke Pesto Crab Dip
2 jars TSG Artichoke Pesto
1 block cream cheese
3- 6 oz. cans of lump crab meat
1 can of quartered artichoke hearts, chopped

Combine all ingredients in medium sauce pan and heat thoroughly. Serve warm. (I kept mine in a small crock pot.)

New Orleans Style BBQ Shrimp
1 stick butter
1 bottle beer
2 tbls Worcestershire sauce
1 tbls hot sauce
3 tbls TSG Outrageously Garlic
3 tbls TSG Tearless Onion and Chive
1 tsp TSG Sea Salt and Pepper
1 – 2 lbs. raw shrimp, peeled and deveined, tails on or off

Preheat oven to 350. Place stick of butter in 9x13 pan and put in oven for 3-5 minutes to melt butter. Remove pan from oven. Put next 6 ingredients in pan and stir. Place shrimp in pan, and put in refrigerator for 1 – 2 hours to marinate. After marinating, bake for 10 – 15 minutes, or until shrimp have turned pink. Serve shrimp and sauce in a large bowl or covered dish. Serve with French bread for dipping in the sauce.

Crawfish Tartelettes
1 stick butter
¼ cup onion, chopped
¼ cup green pepper, chopped
¼ cup celery, chopped
2 cans Campbell’s Cream of Shrimp Soup
¼ cup water
12 – 16 oz. crawfish tails, out of shells, chopped
¾ cup - 1 cup Italian-style bread crumbs
2 teaspoon Cajun seasoning – separated
2 boxes (60 count) TSG Tartelettes

In large pot, melt butter over medium heat. Add onion, green pepper and celery. Saute until vegetables are translucent. Add 1 teaspoon of Cajun seasoning. Add 2 cans of soup. Add water. Stir well. Add crawfish tails. Simmer for about 15 minutes. Slowly add bread crumbs. If necessary, add more to reach desired consistency (should be similar to a turkey stuffing).

Preheat oven to 350. Place crawfish mixture in tartellettes. Place tartelettes on cookie sheet and bake for 5 – 7 minutes, until crawfish is well heated. Serve warm.

Crawfish Beer Bread
1 pkg. Two Sisters Gourmet Beer Bread
1 bottle of beer (I like Harp)
12 oz. peeled crawfish tails
1 cup shredded cheddar cheese
Preheat oven to 350. Mix all ingredients together in bowl. Place in loaf pan. Bake for about one hour.