Fig-Cocoa Glazed Beef Tenderloin

Ingredients

From Robert Del Grande, RDG + Bar Annie, Houston TX

Fig-Cocoa Glaze

• 8 ounces dried California Mission figs; stemmed and quartered
• 6 cloves garlic, peeled
• 1 cup water
• 2 tablespoons sugar
• 2 tablespoons vinegar
• 1/2 cup extra virgin olive oil
• 1 tablespoon cocoa powder
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon balsamic vinegar
• 2 1/2 to 3 pounds fully-trimmed beef tenderloin

Mission Fig Steak Sauce

• 8 ounces dried California Mission figs; stemmed and quartered
• 2 guajillo, ancho or New Mexico chiles; stemmed and seeded
• 1/2 white onion; peeled and coarsely chopped
• 4 cloves garlic, peeled
• 1 bay leaf
• 1 quart water
• 1 chipotle chile canned in adobo or 1 tablespoon smoked chile sauce
• 1 1/2 teaspoons sherry vinegar
• 1 1/2 teaspoons salt
• 1 teaspoon freshly ground black pepper

50 Tea Sandwiches

I think this is a great idea for time with mom for mother's day.  Tea and some great sandwiches.  Courtesy of the Food Network. Some are pretty interesting too. Like mortadella.

1. Tomato-Cheddar Spread mayonnaise on white bread. Sandwich with sliced tomato, aged cheddar and watercress. Trim the crusts and cut into pieces.
2. Ham, Brie and Apple Spread softened butter and dijon mustard inside a split loaf of French bread. Fill with deli ham, sliced brie and sliced green apple. Cut into pieces.
3. Cucumber-Butter Mix 4 tablespoons softened butter, 1/2 teaspoon grated lemon zest and 1 tablespoon chopped fresh herbs. Spread on white bread and sandwich with sliced cucumber. Trim the crusts and cut into pieces.
4. Watercress-Butter Make Cucumber-Butter Sandwiches (No. 3) but fill with watercress instead of cucumber.
5. Grilled Shrimp–Ham Puree 1/4 cup jarred piquillo peppers with 3 tablespoons mayonnaise. Spread on white bread. Sandwich with grilled shrimp and sliced serrano ham. Trim the crusts and cut into pieces.
6. Steak au Poivre Mix 4 tablespoons each softened butter and chopped fresh herbs. Spread on baguette rounds. Top with thinly sliced steak and crushed peppercorns.
7. Pea-Prosciutto Puree 1/2 cup thawed frozen peas with 1 tablespoon each olive oil and water in a blender; season with salt and pepper. Spread inside a split loaf of focaccia and fill with prosciutto and shaved parmesan. Cut into squares.
8. Olive-Focaccia Mix 1 cup chopped olives and 3 tablespoons chopped parsley. Drizzle the inside of a split loaf of focaccia with olive oil; fill with the olive mixture and sliced provolone. Cut into squares.
9. Asparagus Mix 3 tablespoons softened butter with 1 tablespoon chopped fresh herbs. Spread on pumpernickel bread; cut into rectangles. Slice cooked asparagus tips in half lengthwise; lay on the bread and drizzle with lemon juice and olive oil. Top with chopped hard-boiled egg, salt and pepper.
10. Anchovy–Lemon Butter Mix 1 stick softened butter with 1 tablespoon grated lemon zest. Spread on white bread. Sandwich with anchovies, sliced tomato and Bibb lettuce. Trim the crusts and cut into pieces

Potatoe Kabobs and Lemon-Herb Drizzle

Ingredients

Lemon-Herb Drizzle

• 1/4 cup extra virgin olive oil
• 3 cloves garlic, minced
• 2 tablespoons chopped fresh herbs (such as basil, rosemary, marjoram and sage)
• 1/2 teaspoon sea salt, or to taste
• Juice of 1 fresh lemon
• Freshly ground black pepper to taste

Potato Kabobs

• 1 pound russet potatoes, scrubbed
• 1 (12 ounce) package precooked chicken sausage,
• sliced 1/4-inch-thick on the diagonal
• 2 ears fresh corn, cut into 1-inch pieces
• 1 zucchini, sliced 1/4-inch-thick on the diagonal

Sriracha Lemongrass Veggie soup

Ingredients

• 1 tablespoon olive oil
• 4 cups thinly sliced onions
• 3 garlic cloves, sliced
• 4 cups vegetable broth
• 1 4-inch piece lemongrass,* cut from bottom of stalk and smashed with back of knife
• 1 tablespoon sriracha sauce**
• 1 5-ounce package baby spinach
• 1 cup 1/2-inch cubes firm tofu
• 3 tablespoons fresh lime juice
• 1 tablespoon chopped fresh cilantro

• *Available in the produce section of some supermarkets and at Asian markets.
• **Available in the Asian foods section of many supermarkets and at Asian markets.

Instant Pancakes thank you Alton Brown

Ingredients

• 6 cups all-purpose flour
• 1 1/2 teaspoons baking soda (check expiration date first)
• 3 teaspoons baking powder
• 1 tablespoon kosher salt
• 2 tablespoons sugar

Egg rolled leftovers.

So I found eggroll wrappers in the grocery  and thought what a great way to put a new spin on left overs.  One is BBQ pork and the other filled with stir fry.  Pretty easy to make. Put filling in the center and then wrap it up and bake for ten minutes.  More about eggroll wrappers.

Poached eggs with tomato sauce, chickpeas, and feta.

• 1/4 cup olive oil
• 1 medium onion, finely chopped
• 4 garlic cloves, coarsely chopped
• 2 jalapeños, seeded, finely chopped
• 1 15-ounce can chickpeas, drained
• 2 teaspoons Hungarian sweet paprika
• 1 teaspoon ground cumin
• 1 28-ounce can whole peeled tomatoes, crushed by hand, juices reserved
• Kosher salt and freshly ground black pepper
• 1 cup coarsely crumbled feta
• 8 large eggs
• 1 tablespoon chopped flat-leaf parsley
• 1 tablespoon chopped fresh cilantro
• Warm pita bread

Chicken Margherita

Ingredients

• 4 boneless, skinless chicken breast halves (about 1 pound)
• 1 tablespoon olive oil
• 2 cups Ragú Old World Style Margherita Smooth Pasta Sauce
• 4 slices fresh or packaged mozzarella cheese (about 4 ounces)
• 2 tablespoons thinly sliced fresh basil leaves

Smoky apple pork chops

If you love that smoked flavor but don't have a smoker here is an easy delicious way to make smokey apple pork chops.

• 8 pork chops
• 2 cups brewed Lapsang Souchong(smoked tea)
• half teaspoon fennel 
• teaspoon black pepper
• 1 apple chopped 

Thyme-Basted Ham with Roasted Grapes

Ingredients

• 6 to 8 pound cooked bone-in ham, trimmed
• Pepper
• 1/2 cup grape jelly
• 4 tablespoons unsalted butter (1/2 stick), cut into 4 to 6 pieces
• 2 tablespoons chopped fresh thyme
• 3 cups whole grapes, red, green, or a combination
• 4 shallots, halved lengthwise and cut into 1/4-inch slices

Deviled Eggs courtesy of Paula Dean

Ingredients

• 7 large eggs, hard boiled and peeled
• 1/4 cup mayonnaise
• 1 1/2 tablespoons sweet pickle relish
• 1 teaspoon prepared mustard
• Salt and pepper, for taste
• Paprika, for garnishing
• Sweet gherkin pickles sliced, for garnishing
• Pimentos, for garnishing

Scalloped Potatoes via Martha Stewart

Ingredients

• 3 pounds Yukon gold potatoes, peeled, and sliced paper thin
• 3 cups milk
• 1 clove garlic
• 3 tablespoons unsalted butter, softened
• Coarse salt and freshly ground black pepper
• 1 cup heavy cream
• 5 ounces Gruyere cheese, grated

Slow Cooker Marmalade Pork Tenderloin

Ingredients

• 2 tablespoons olive oil
• 3 pounds pork tenderloin
• 1/2 cup teriyaki sauce
• 1 cup chicken broth
• 1 10-ounce jar Smucker's® Sweet Orange Marmalade
• 2 teaspoons fresh ginger, grated
• 1/4 cup brown sugar
• 3 cloves garlic
• 1 large onion, sliced
• 1 package fresh mushroom caps
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1 teaspoon red pepper flakes

Preparation

1. Heat olive oil in skillet over medium-high heat. Brown tenderloin on all sides.
2. In blender, mix teriyaki sauce, chicken broth, orange marmalade, fresh ginger, brown sugar and garlic. Blend until a smooth sauce.
3. Put browned tenderloin into slow cooker. Slice onion and add to slow cooker. Add mushrooms, pepper, salt and pepper flakes. Cover with the teriyaki sauce mixture. Cook on high for about 4 hours.
4. Turn tenderloin a couple of times while cooking.
5. When done, remove the tenderloin and let rest for about 10 minutes. To serve, slice diagonally and pour sauce, mushrooms and onions over top.

Serves

Yield 8 servings