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Recipes
Flat-Iron Steaks with Blue Cheese Butter
By SandyC
Turn your house into a steakhouse tonight! Serve with Parmigianpo-Crusted Steak Fries and Beef-Steak Tomato Salad w
- 4 8-ounce flat-iron steaks
- 1 tablespoon garlic powder or grill seasoning
- Salt and ground black pepper
- 1 stick butter, softened
- 1/2 cup crumbled blue cheese
- 1/4 cup chopped chives
- 1/4 cup chopped flat-leaf parsley
- 2 tablespoons vegetable oil
Horseradish Sauce
By SandyC
In a medium sized bowl, mix together all ingredients and serve with Prime Rib or other foods
- 2 tablespoons freshly grated horseradish
- 8 ounces sour cream drained
- 1/4 cup fresh lemon juice
- 1 tablespoons Worcestershire sauce
- 1/2 teaspoon black pepper
- Salt
- Dash hot sauce
Smashed Potatoes and Cream Cheese
By SandyC
Boil potatoes until tender, 15 minutes
- 2 1/2 pounds small red potatoes or baby Yukon gold potatoes
- 1/2 cup half-and-half or whole milk
- 8 ounces plain cream cheese or veggie cream cheese, cut into pieces
- 10 chives or 2 scallions, chopped or snipped with kitchen scissors
- Salt and pepper
Creamed Spinach
By SandyC
Melt the butter in a saucepan over medium heat
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk, at room temperature
- Kosher salt
- 1/2 teaspoon freshly grated nutmeg
- 2 pounds spinach, tough stems removed
- 1 large egg plus 2 egg yolks
- Freshly ground pepper
The Ultimate Beef Wellington
By SandyC
To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped
- 3 pints (1 1/2 pounds) white button mushrooms
- 2 shallots, peeled and roughly chopped
- 4 cloves garlic, peeled and roughly chopped
- 2 sprigs fresh thyme, leaves only
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 (3-pound) center cut beef tenderloin (filet mignon), trimmed
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 12 thin slices prosciutto
- 6 sprigs of fresh thyme, leaves only
- 2 tablespoons Dijon mustard
- Flour, for rolling out puff pastry
- 1 pound puff pastry, thawed if using frozen
- 2 large eggs, lightly beaten
- 1/2 teaspoon coarse sea salt
- Minced chives, for garnish
- Green Peppercorn Sauce, recipe follows
- Roasted Fingerling Potatoes
- Warm Wilted Winter Greens, recipe follows
- 2 tablespoons olive oil
- 2 shallots, sliced
- 2 cloves garlic, peeled and smashed
- 3 sprigs fresh thyme, leaves only
- 1 cup brandy
- 1 box beef stock
- 2 cups cream
- 2 tablespoons grainy mustard
- 1/2 cup green peppercorns in brine, drained, brine reserved
- 2 pints fingerling potatoes
- 2 sprigs fresh rosemary
- 2 to 3 sprigs fresh sage
- 3 sprigs fresh thyme
- 6 cloves garlic, left unpeeled
- 3 tablespoons extra-virgin olive oil, plus for sheet pan
- Salt and pepper
- 1/4 cup honey
- 1/2 cup balsamic vinegar
- 1/2 pint walnuts, for garnish
- 3 bunches assorted winter greens (such as Swiss chard, radicchio, or escarole), washed, stemmed, and torn into pieces
- 1 tablespoon grainy mustard
- Extra-virgin olive oil
- 1/2 cup pomegranate seeds, for garnish
- Parmesan shavings, for garnish
- 1 shallot, chopped, for garnish
White Chocolate Holiday Bark
By SandyC
Tempering the chocolate for the bark requires a double boiler
- 1 pound finely chopped white chocolate
- 1 1/2 teaspoons nut or plain oil
- 1/2 cup dried cranberries
- 1 1/4 cups shelled pistachio nuts, toasted and papery coating peeled
- Equipment: Chocolate thermometer
Christmas Citrus Squares
By SandyC
Brighten up your Holidays with these sweet and tangy Christmas Citrus Squares!
- 1 1/2 cups all-purpose flour
- 3 tablespoons cornstarch
- 1/4 teaspoon fine salt
- 3/4 cup (1 1/2 sticks), unsalted butter, softened
- 1/3 cup sugar
- 6 tablespoons red currant jelly
- 2 large eggs
- 2 large egg yolks
- 1/2 cup sugar
- 1/2 cup sweetened condensed milk
- 1/3 cup all-purpose flour
- Pinch fine salt
- 1 cup freshly squeezed clementine juice, about 6 clementines
- 1 lemon juiced (4 to 5 tablespoons)
- 2 clementines (about 2 teaspoons) zest finely grated
- 1 lemon (about 2 teaspoons) zest finely grated
- 2 clementines or 2 blood oranges, sliced and cut into small triangular pieces, for serving, optional
Mulled Apple Cider Cocktail
By SandyC
In a medium pot, over medium heat, add the cider, cinnamon sticks, fresh ginger, cloves and nutmeg
- 1 quart apple cider
- 3 cinnamon sticks
- Knob of "bruised" fresh ginger
- 3 whole cloves Pinch nutmeg
- 1 firm red apple, such as Rome, Braeburn, Fuji or Royal Gala, washed, cored, skin-on and cut into small cubes
- 1 firm green apple, such as Granny Smith, washed, cored, skin-on and cut into small cubes
- 2 lemons, juiced
- 1/4 cup granulated sugar
- 1 bottle dry Cava or other dry sparkling wine
Confetti Shrimp with Greens and Grits
By SandyC
A new twist on traditional shrimp and grits
- 2 cups water
- 2 tablespoons EVOO – Extra Virgin Olive Oil, divided
- 1 bundle dinosaur, Tuscan or black kale or other dark, leafy green, stemmed and shredded
- Sea salt or kosher salt
- Black pepper
- Freshly grated nutmeg, to taste
- 1 small chili pepper, red Fresno or jalapeño, seeded and finely diced
- 1 small green bell pepper, seeded and finely diced
- 1 small red onion, finely diced
- 3 to 4 cloves garlic, finely chopped
- 1/4 cup drained sweet peppadew peppers (small pickled peppers), finely diced
- 1 1/2 pounds medium to large shrimp, peeled and deveined
- 1 tablespoon, a scant palmful, smoked sweet paprika
- 1 tablespoon, a scant palmful, ground coriander
- Hot sauce, to taste
- Juice of 1/2 orange or lemon
- 1 cup white or golden beer, such as Blue Moon
- 3 tablespoons butter, divided
- 1 cup milk
- 1 cup quick-cooking polenta
- 2 tablespoons honey
Daphne Oz's Baked Sweet Potato Fries
By SandyC
step 1 ingredients instructions Preheat the oven to 250 degress F
- 2 large Sweet Potatoes
- 1-2 teaspoons Cinnamon
- Salt
- Olive Oil