All posts by Foster Johnson

Beef

Filet Mignon with Mushroom Marsala Sauce

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This is one of my favorite Filet Mignon recipes. I don’t know where Mignon is, but I would like to live there when I retire.

INGREDIENTS:
Four (6 – ounce) filets mignon
Salt and freshly ground black pepper, to taste
2 Tablespoons butter
2 cups sliced mushrooms
3/4 cup Marsala wine
1/4 cup Balsamic vinegar
1/4 cup thinly sliced green onion
1 extra Tablespoon butter

DIRECTIONS:

Trim excess fat from steaks and season both sides with salt and pepper. In a large, heavy skillet melt 2 Tablespoons of butter over medium heat. Add the filets and cook for approximately 4 minutes on each side, or until desired doneness. Remove filets from skillet and keep warm.

Add the sliced mushrooms to the skillet and saute for approximately 1 minute. Deglaze the pan with the Marsala wine. After 30 seconds, add the Balsamic vinegar and heat until liquid is reduced by half.

Remove from heat and add the green onion slices. Ladle sauce over filet mignons and serve.

Poultry

Fried Turkey with Molasses Rub

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Get out the deep fryer, a fire extinguisher, goggles and fire-proof gloves. Always be careful first, when deep frying a turkey.

INGREDIENTS:
One 12 – 13 pound turkey
3 – 1/2 gallons of peanut oil
Two 16 ounce cans of chicken stock
Tabasco Sauce

FOR RUB:
3 cups packed light-brown sugar
6 Tablespoons molasses
4 – 1/2 teaspoons kosher salt
6 teaspoons fresh ground pepper
6 teaspoons dried thyme leaves
3 teaspoons garlic powder

DIRECTIONS:
Combine all the rub ingredients in the bowl of a food processor and process until well blended. Heat the fryer with peanut oil. Be safe, follow the manufacturer’s instructions.

Pour chicken stock and Tabasco sauce to taste into a bowl. Use an injector kit to inject the sauce into the legs, breast, and other meaty areas.

Slowly lower the turkey into the deep fryer. Cook for 2 – 1/2 to 3 minutes per pound, or roughly 30 minutes.

Remove. Coat in molasses rub and finish in a 400 degree F oven in a roasting pan for 30 more minutes. You know how to do the rest.

Desserts, Events and Fun Stuff, Side Dish

Chocolate Fondue

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This is an elegant treat for special occasions or to dress up an outdoor banquet table.

INGREDIENTS:
16 ounces chocolate (milk, dark or semisweet) broken into pieces
1/2 pint whipping cream
1/2 cup caramel topping
3 Tablespoons hazelnut syrup or favorite liqueur

DIRECTIONS:
Place all ingredients in a ceramic or stainless-steel fondue pot over low heat. Stir constantly until mixture is melted and smooth. Do not allow to bubble.

Arrange an assortment of bite-size dipping foods on a large tray near or around the fondue pot (not too close to the source of heat). Some great dipping suggestions include pound cake, marshmallows, strawberries, sliced bananas, apples, grapes, cherries, pineapples, and oranges.

Spear with fondue forks or wooden skewers, dip, swirl and eat.

Attributed to: Sharon Sacks

Poultry, Side Dish

Chicken BLT Underwood Spreads Style

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Spreadable meat? Not fancy enough for food snobs? If you grew up in the States, chances are you tasted an Underwood deviled ham or chicken spread. Chances are you still enjoy ’em.

INGREDIENTS:
1 can (4.25 ounce) Underwood(R) Chicken Spread
1 Tablespoon mayonnaise
1 Tablespoon grated Parmesan cheese
2 slices crumbled cooked bacon
4 slices of bread, toasted
1 tomato, sliced
lettuce leaves

DIRECTIONS:
In a small bowl, combine Chicken Spread, mayonnaise, grated Parmesan and bacon pieces. Chill, covered for about 30 minutes. Spread chicken mixture evenly over two slices of toasted bread. Arrange tomato slices and lettuce on top of chicken mixture and top with remaining slices of toasted bread.

Events and Fun Stuff, Pork

Sugar Crusted Smoked Picnic Ham

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Piggly Wiggly sells a Smoked Picnic Ham, usually around Easter. If you can’t find a local Piggly Wiggly any Smoked Picnic Ham will do.

INGREDIENTS:
Smoked picnic ham, (any size that will fit into a pot), note the weight for cooking time
1 cup molasses
3 Tablespoons whole cloves
3/4 cup prepared yellow mustard
1/2 cup dark brown sugar

DIRECTIONS:
Place ham in pot, cover with water, add molasses and whole cloves. Bring to a gentle boil, reduce heat and simmer. Cook for 1/2 hour per pound on low heat.

Make a paste of mustard and brown sugar while ham is cooking. The amount of sugar and mustard depends on the size of the ham.

Remove ham from water, trim off skin and fat, discard. Slightly score ham. Spread paste over ham. Place in oven and bake for 45 minutes. Allow to cool before cutting and serving.

Attributed to: Piggly Wiggly Carolina Stores. Reprinted by permission. For more great recipes visit http://www.thepig.net

Misc. Recipes, Sauces and Marinades

Crochet Family Barbecue Sauce

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This is a Cajun twist on a traditional red barbecue sauce.

INGREDIENTS:
1/2 cup vegetable oil
1 large finely chopped yellow onion
4 finely chopped peeled garlic cloves
2 – 1/2 cups ketchup
1/2 cup cider vinegar
1/2 cup Worcestershire sauce
1/4 cup yellow mustard
1/4 cup light brown sugar
1/2 to 1 teaspoon Tabasco sauce
1 teaspoon liquid smoke

DIRECTIONS:
Heat vegetable oil in a large saucepan over medium heat. When oil is about to sputter add the yellow onion and cook stirring with a wooden spoon until soft, about 8-10 minutes. Add the chopped garlic and cook for 1 minute.

Add ketchup, cider vinegar, Worcestershire sauce, yellow mustard, light brown sugar, Tabasco and liquid smoke. Stir until well combined. Reduce heat to medium-low and gently simmer, stirring occasionally, until sauce thickens, about 30 minutes.

Slather this sauce on chops, ribs, chicken or brisket towards the end of the grilling.

Pork, Side Dish

Cheese & Bacon Potato Cake

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Cheese and bacon is up there with steak and potato. But wait, there’s potatoes in this recipe as well.

INGREDIENTS:
1 Tablespoon butter
6 oz slab bacon, rind removed, fat trimmed, thinly sliced
2.5 pounds of baking potatoes, Idaho russets work well
1/2 cup grated Gruyere cheese
Pepper to taste

DIRECTIONS:
Butter bottom and sides of pan, arrange 1/3 of bacon slices in a spiral, drape over edge, set aside.

Peel potatoes, rinse under cold water, pat dry. Slice thinly into rounds, rinse and dry on paper towels. Add 1/3 cheese, 1/3 of potatoes and 1/3 of the remaining bacon slices in a layer. Repeat for the last 1/3 (layers) of cheese, potato slices and bacon slices. Fold overhanging bacon on top of the cake.

Bake uncovered until potatoes offer no resistance when pierced, about 40 – 50 minutes. Remove pan, transfer to a cooling rack. Cool for 15 minutes and serve.

I found this recipe on a plain piece of letterhead. The author actually used a typewriter. So it goes way back. Could have been me.

Poultry

Weber Style Chicken Breasts

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Try this grilling method for perfect chicken pieces. Brown directly above coals, then add a drip pan to finish off.

INGREDIENTS:
2 whole chicken breasts, halved, and boned
1/4 teaspoon salt
1/8 teaspoon pepper

DIRECTIONS:
Remove skin from chicken breasts, if desired. Rinse chicken and pat dry. Season with salt and pepper. Place in center of cooking grate. Brown by turning frequently for 8 minutes.

Add a drip pan above the coals, under the grate. Finish the chicken pieces off. Turn and continue cooking for about 5-8 minutes or until chicken is no longer pink and the juices run clear when pierced with fork.

Fish and Seafood

Skate Wings with Cabbage and Leeks

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I’ll bet you thought, “you can’t eat skate wings”. You just never had the right recipe.

INGREDIENTS:
4 skate wings
2 large yellow onions, halved
1 bunch fresh thyme or 2 Tablespoons dried thyme, crumbled
1 head garlic, separated into cloves, peeled and crushed
Salt and freshly ground pepper
1/2 small head of savoy cabbage, cut lengthwise into eighths
1/3 cup good quality sherry wine vinegar
6 Tablespoons unsalted butter, chilled and cut into small pieces
2 medium leeks, white and pale green parts only julienned, sauteed in butter

DIRECTIONS:
Rinse fish and pat dry. Combine yellow onions, thyme, garlic, salt and pepper in a large, deep skillet. Add the skate wings and cover with cold water. Cover skillet and bring to a boil over high heat. As soon as water boils, remove pan from heat. Remove 1 cup of the liquid into a small non-reactive saucepan and set aside. Cover the skillet and set aside until the fish is cooked through, about 10 minutes.

Steam cabbage until cooked, about 10 minutes. Bring the reserved cup of liquid to a boil over high heat. Boil until reduced by half, about 5 minutes. Add the vinegar and boil for another minute. Swirl in the butter a few pieces at a time, and keep the sauce warm over very low heat.

To serve, drain the skate on a towel. Remove the skin from both sides. Place 2 wedges of cabbage on each of 4 warmed dinner plates. Place skate on top of cabbage. Spoon sauce over the fish, sprinkle with leeks and serve immediately.

Fish and Seafood, Side Dish

Barbecued Oysters

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Oysters on the grill? Just don’t let them slip through the grate. I’m kidding, these BBQ oysters are made great in a pan.

INGREDIENTS:
Two dozen large shucked oysters, reserve the liquid
2 Tablespoons Extra Virgin Olive Oil
1 Tablespoon minced garlic
2 Tablespoons minced sallots
1/4 cup chopped yellow onions
3 bay leaves
3 lemons, peeled and sectioned
2 cups shrimp stock
1/2 cup Worcestershire sauce
1/4 cup dry white wine
2 cups heavy cream
2 Tablespoons butter
Salt and pepper, freshly ground

DIRECTIONS:
In a large saucepan, heat olive oil. When the oil is cracking hot, saute the shallots, garlic and onions. Saute for 1 minute. Add the bay leaves, lemons, shrimp stock, Worcestershire, wine, and the reserved oyster liquid.

Season with salt and freshly ground black pepper. Bring to a boil and reduce to a simmer. Simmer for 30 minutes. Allow the liquid to cool for 15 minutes before straining. strain the liquid into a saucepan to fill about 1 – 1/2 cups. Bring the sauce to a boil and reduce heat to a simmer. Simmer for 15 minutes, 4 to 5 Tablespoons of the liquid should be left.

In a saute skillet, bring the cream to a boil and reduce to a simmer. Stir in the barbecue base, Add the oysters and simmer for 2 to 3 minutes. Stir in butter. Season to taste if required.

Remove from heat and pile the oysters in the center of a serving plate. Spoon the sauce over the oyster. Serve with fresh French bread or slices of Sourdough.