Birthday celebrations call for something special so we're serving up Spicy Stir Fried Mushroom Brushetta from Cooking Light, followed by Peppered Tenderloins in Whiskey Sauce with Hazelnut-Cranberry Sundaes for dessert...a little decadent for sure. But, birthdays only come around once a year!
Spring flowers are but lovely memories in July!
Spicy Stir Fried Mushroom Brushetta
1 tablespoon canola oil
1/2 teaspoon cumin seeds
1 whole dried red chile
1-1/2 teaspoons grated peeled fresh ginger
1 cup finely chopped red onion
2 tablespoons dried fenugreek leaves
1/4 teaspoon salt
1 minced seeded jalapeño pepper
1-1/2 teaspoons ground coriander
1/8 teaspoon ground red pepper
2 garlic cloves, minced
2 cups quartered mushrooms (we used a combination of reconstituted wild mushrooms)
1 cup (1/2 inch) cubed tomato
7 tablespoons no salt added tomato sauce
3 tablespoons chopped fresh cilantro, divided
1/8 teaspoon Garam Masala
8 (1 ounce) slices country bread, toasted
- Heat first 3 ingredients in a large skillet over medium high heat. Saute 1 minute or until cumin begins to darken. Add ginger to pan. Saute 30 seconds. Add red onion and fenugreek. Saute 2 minutes or until onion is tender. Add salt and jalapeño. Saute 2 minutes or until onion softens and begins to brown. Add coriander, red pepper, and minced garlic. Saute 30 seconds. Add mushrooms. Cook 7 minutes or until liquid evaporates. Stir in tomato, tomato sauce, 2 tablespoons cilantro, and Garam Masala. Bring to a simmer. Cook 15 minutes or until sauce thickens. Sprinkle with the remaining 1 tablespoon cilantro. Serve with slices of country bread.
Peppered Tenderloins with Whiskey Sauce
2 tablespoons minced white onion
1 tablespoon rice wine vinegar
3-1/2 teaspoons cracked black pepper
3 cups beef stock
2 8-ounce beef tenderloin steaks
1/4 cup olive oil
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon dried rosemary, crumbled
1/2 teaspoon dried marjoram, crumbled
1 tablespoon whiskey, such as Jack Daniel's
- In a medium sauce pan, boil onions, vinegar and 1-1/2 teaspoons black pepper until almost no liquid remains in the pan. Add stock and boil until reduced to 1/2 cup, about 20-30 minutes.
- Place tenderloins in baking dish. Rub both sides with olive oil and sprinkle with remaining 2 teaspoons black pepper, thyme, rosemary, and marjoram. Cover and let marinate for 1 hour.
- Remove meat from marinade. Heat cast iron pan over medium high heat. Add steaks and brown on both sides. Reduce heat and cook to desired doneness. Transfer steaks to plates.
- Add sauce to skillet and bring to boil. Mix in whiskey and spoon sauce over steaks.
Hazelnut-Cranberry Sundaes
3/4 cup pure maple syrup
1/3 cup dark Karo syrup
2 tablespoons butter
2 tablespoons bourbon
1 cup chopped, toasted hazelnuts
1/2 cup dried cranberries
vanilla ice cream
- Bring first 4 ingredients to a boil in a heavy saucepan and cook for 1 minute. Remove from heat and stir in hazelnuts and cranberries.
- Spoon slightly cooled sauce over vanilla ice cream.
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