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Recipes
Chcolate-Tofee-Dipped Shortbread Bars
By Heritage330
Dessert doesn’t get much easier than store-bought shortbread cookie bars dipped in melted bittersweet chocolate a...
- 4 ounces bittersweet chocolate, finely chopped
- 8 shortbread fingers (about 4 inches long)
- 1/4 cup chopped English toffee or Heath bars
- 1/4 cup chopped salted almonds
Jerk Marinade
By Heritage330
Purée 4 tablespoons oil and the next 10 ingredients in a food processor until smooth
- 6 tablespoons vegetable oil, divided
- 1/4 cup fresh lime juice
- 4 scallions, coarsely chopped
- 4 Scotch bonnet or habanero chiles, stemmed, seeded, coarsely chopped
- 3 garlic cloves, roughly chopped
- 2 tablespoons fresh thyme
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon (packed) dark brown sugar
- 2 teaspoons allspice berries
- 1 teaspoon kosher salt plus more
- 1/4 tablespoon freshly ground black pepper
- 2 tablespoons distilled white vinegar
Beef Tenderloin Steak with Port Reduction
By Heritage330
1. Heat a large cast-iron skillet over medium-high heat
- 2 2 2 (8-ounce) filet mignon steaks, trimmed
- 1/4 1/4 1/4 teaspoon salt
- 1/4 1/4 1/4 teaspoon black pepper
- Cooking spray
- 3/4 3/4 3/4 cup port or other sweet red wine
- 2 2 2 tablespoons jellied cranberry sauce
- 2 2 2 tablespoons fat-free, less-sodium beef broth
- 1/8 1/8 1/8 teaspoon salt
- 1/8 1/8 1/8 teaspoon black pepper
- 1 1 1 garlic clove, minced
- 2 2 2 tablespoons crumbled blue cheese
- 2 2. 1/8 1/8 to to to 1/4 4 teaspoon salt, 1/8 teaspoon pepper, and garlic to pan, scraping pan to loosen browned bits. Reduce heat, and cook until liquid is reduced to 1/4 cup (about 4 minutes). Serve steaks with sauce; top with cheese.
Seared Scallops with Cauliflower, Brown Butter, and Basil
By Heritage330
Heat 1 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot
- 3 Tbs. extra-virgin olive oil
- 1 small head cauliflower (1 lb.), trimmed and cut into bite-size florets (about 4 cups)
- 1 lb. all-natural (dry-packed) sea scallops
- 2 Tbs. unsalted butter
- 1 large shallot, minced
- 1/2 cup dry vermouth
- Kosher salt and freshly ground black pepper
- 8 large fresh basil leaves, thinly sliced