tipsyculinaryqueen

Beef Fillet With Spicy Eggplant Tomato Salsa

I love the nutty, sweet flavor of eggplant. Growing up I always ate it fried but have now  discovered new ways to enjoy this healthy vegetable.

Beef Fillet With Spicy Eggplant Tomato Salsa   

Ingredients

1 Tbsp. olive oil

1 C. onion, chopped

1 medium eggplant

2 tsp. bourbon whiskey

1 large tomato, chopped

1-8 oz. can tomato sauce

3 Tbsp. chopped fresh parsley

1/2 tsp. red pepper flakes

4-6 oz. fillet mignon

3 C. cooked rice

Directions

Saute onion and eggplant in olive oil until tender. While that's cooking prepare rice according to package instructions. Add bourbon to de-glaze the pan and allow to cook down for 5 to 10 minutes. Stir in next 4 items. Cook for another 15 minutes on medium heat. During this time broil fillets for approximately 5 to 6 minutes on each side for medium. Adjust according to your taste. Slice and serve steak over rice and top with salsa.

White Wine Tarragon Asparagus 

Ingredients

1/2 lb. asparagus

2 Tbsp. butter

1/4 C. white wine (I used Sauvignon Blanc)

1 tsp. fresh tarragon

salt and pepper to taste

Directions

Melt butter in skillet. Pour in wine. Cook down 2 or 3 minutes. Add asparagus and cook til tender, approximately 5 to 10 minutes. In the last couple of minutes add tarragon and salt and pepper. 

The oak flavor along with the initial flood of toffee, pralines, and vanilla in the bourbon really go well with the nuttiness of the eggplant. The acidity of the tomatoes and the spicy red pepper flakes balance the richness. Pair this dish with a good quality Chenin Blanc or Riesling white wine. If you prefer reds, Malbec or Tempranillo goes down smoothly!

Eggplant is also wonderful on a veggie pizza, stir-fry, and stuffed like you would do with a pepper or zucchini. Experiment with this versatile, vitamin and mineral rich treasure. I'd love to hear what creative cuisine you develop in your kitchen!

Beef Be Gone Turkey Burgers With Mango Rum Sauce

These turkey burgers have such a wallup of flavor even the heartiest of red meat lovers won't miss the beef! And the mango rum sauce is the icing on the sandwich.

Beef Be Gone Turkey Burgers With Mango Rum Sauce

Ingredients

1 lb. ground turkey

2 Tbsp. fresh parsley, chopped

1 tsp. fresh oregano, chopped

1 Tbsp. fresh sage, chopped

1/2 C. diced onion

1/4 C. diced bell pepper

1 tsp. Jack Daniels number 7 mustard

2 tsp. worcestershire sauce

1/4 tsp. cayenne pepper (adjust for more or less heat)

1/4 tsp salt

1/2 tsp chili powder

4 slices of pepper jack cheese

4 Ciabatta rolls

fresh spinach leaves to cover one side of bread

Mango Rum Sauce (recipe below)

Mango Rum Sauce

Ingredients

1 1/2 C. fresh mango, sliced in chunks

1 tsp. lime curd

1 Tbsp. fresh lime juice

2 Tbsp. Mango Rum

1 tsp. honey

5 drops of tabasco (adjust for your taste)

1/8 C. plus 1 Tbsp. sour cream

Directions For Sauce

Add first 6 ingredients to blender. Mix well. Pour into bowl and stir in sour cream. Can be made ahead and is also wonderful on chicken and fish. Mango pairs well with spicy food and rum, well it blends with almost anything, doesn't it?

Directions For Burgers

Mix all by hand and shape into 4 equal patties. Cook approximately 5 to 6 minutes on each side. Do not press the burger down with the spatula. Turkey is quite lean and you want to keep all those delicious juices trapped inside until you take that first succulent bite! Turn once and leave it alone. In the last couple minutes of cooking add a slice of cheese to each pattie and allow to melt.

Serve on ciabatta rolls or bread of your choice with a layer of spinach leaves and a dollop of mango rum sauce. 

These turkey burgers can be shaped into mini patties and served up as appetizers with the sauce for dipping. So take em along to your next party as a low carb addition!

How do you like to fix ground turkey? Do you have an alternative to its half pound beefy cousin?

Berry Tipsy Frambois Ala Mode

Fresh blackberries, blueberries, and strawberries go swimming in a pool of Black Raspberry liqueur. Spoon over light vanilla ice cream, insert two lemon wafers, and cover with a dollop of light whipped cream. Juicy, sweet, creamy, crunchy…the perfect desert, made even more perfect because on top of all that it’s healthy and super simple!

Berry Tipsy Framboise Ala Mode

 

Ingredients

1 C. mixed blackberries, blueberries, strawberries, raspberries (whatever combination you prefer)

¼ C Black Raspberry Liqueur Framboise

light vanilla ice cream (I use Edy’s ½ the fat)

4 lemon wafer cookies

light whipped topping

 

Directions

Marinate fruit in liqueur for approximately 5 hours. You can do it for more or less time. The longer it swims the more alcohol it absorbs. Spoon over your favorite vanilla ice cream or frozen yogurt, add the cookies, and a spritz or 2 of whipped topping, and voila, you have a delicious, colorful, light cocktail/dessert. Great for spring and summer or after a heavy rich meal!

 

Use any berry you like. This is a bowlful of antioxidant power. Another variation is to add some semi-sweet chocolate chips or dark chocolate shavings ( more antioxidants)! You could also use chocolate cookies or sugar cookies if you prefer. I just like the little lemon flavor lingering on the tongue and it cuts through the sweet.

 

Fruit for dessert is a great way to meet your daily vitamin quota. What other ideas do you have for having a treat that won’t cost you any extra inches?

Triple Sec French Toast

What's crunchy on the outside, soft in the middle, combined with orange, cinnamon, cream, maple, vanilla, AND topped off with caramel and a dash of powdered sugar? It's okay, reading doesn't cost a calorie...

Tipsy's Sunday morning special French toast is big, bold, and bursting with rich flavors! I like the egg rich taste of Challah bread or cinnamon raisin. But you can use any dense bread that you prefer. The orange really jumps out with each mouth-watering bite. You can adjust the ingredients to suit your taste. As long as you have milk and eggs, everything else just enhances the experience!

Triple Sec French Toast

Ingredients

4 - 1" slices of Challah Bread

zest of one orange

1 Tbsp. of Triple Sec orange liqueur

5 eggs

1/2 cup half and half cream

1 Tbsp. vanilla

1 tsp. maple flavoring

1 tsp. ground cinnamon

1 Tbsp. butter

Topping

1/2 cup maple syrup *See recipe below

3 Tbsp. caramel sauce

4 Tbsp. melted butter

4 tsp. powdered sugar

Directions

Lay Challah bread slices on baking sheet and toast for about five minutes until lightly browned. This gives your final toast a little extra crunch. While the bread is toasting zest one orange and pour liqueur over zest. Let marinate while you whisk together remaining ingredients, except for butter. Then add zest and liqueur to this mixture.

Melt butter in skillet over medium heat. Remove toast from oven and dip each slice into egg making sure to soak completely. The bread can tear once wet so be careful when removing it from liquid. Place in skillet and cook approximately 5 to 10 minutes on each side or until toast is browned and has a slightly crisp coating. 

While it's cooking, melt your butter, and heat the caramel and maple syrup in separate cups.

Place one or two slices on a plate and drizzle with butter, syrup, a sprinkle of powdered sugar, and a little stream of warm caramel.   

*  Homemade Maple Syrup

Ingredients

4 cups white sugar

1/2 cup light brown sugar

2 cups water

1 tsp. vanilla flavoring

1 tsp. maple flavoring

Directions

During World War II my grandmother made this syrup. Sugar was rationed and she had to use maple tablets because there was no maple flavoring.

Mix all ingredients together in a saucepan and bring to a boil. Remove from heat, cool, and refrigerate. The syrup will thicken as it sits and once refrigerated so make a day ahead if possible. It will taste great right away but will not be thick. Once you try this homemade recipe you won't want to go back to the store bought. It has so much more flavor!

If there's one type of liqueur I'd suggest keeping on hand, it's orange. It partners so well with many different types of foods, both savory and sweet. Two that I really like are Triple Sec and Grand Marnier.

Triple sec is inexpensive, light, and all citrusy. Grand Marnier is more expensive, although you can get Gran Gala which works fine. It has a heavier,warm the belly feel because of the cognac incorporated into it. 

Instead of mixing only water with that OJ concentrate try half water and half orange liqueur. Use for marinades on chicken or pork or when a recipe calls for orange extract.

It's all about experimenting and having a blast in the kitchen. What interesting techniques have you tried lately?

Pumpkin Beer Bread

Have you ever tried Pumpkin Beer? I know you're probably thinking ugghh...pumpkin in my beer? I did too until I tried one during a micro brew party at a friend's house and it really delivered with the autumn spices in the background of the beer. So I decided to lend a little fall to my beer bread and yep, seems it's also quite tasty to bake with! It's super simple. Anyone can enjoy a piping hot slice of fresh baked bread for breakfast, lunch, or dinner!

Pumpkin Beer Bread

Ingredients

3 C. self-rising flour

3 Tbsp. sugar

1 12 oz. bottle of Samuel Adams Octoberfest Seasonal Brew (you can use the beer of your choice) Room Temperature

2 to 3 Tbsp. butter, melted

Directions

Preheat oven to 350.

Combine flour and sugar in a large bowl. Gradually add beer, stirring just until moistened. Spoon into a greased and floured 9 x 5 inch loaf pan. Pour melted butter over top.

Bake for 55 to 60 minutes or until loaf tests done. Cool loaf in pan for 10 minutes. Remove from pan and cool completely on wire rack.

I used a Pampered Chef Stone loaf pan so mine cooked in 45 minutes. So adjust for your pan and oven.

Your house will smell like you've been rising yeast, kneading dough, and slaving away all day baking homemade bread when it really only took you 1 1/2 hours!

Bacon Basil Asiago Muffins

Imagine sharing moist, cheesy, bacon, filled homemade muffins with your family on Christmas morning that you didn't have to bake...You can give that to someone special on your gift list with this recipe! AND it's a 1 handed breakfast that won't slow down the exciting unveiling of Christmas morning!

Bacon Basil Asiago Muffins

Ingredients

2 1/2 C. Bisquick Baking Mix

1/2 stick cold butter

3/4 C. cold whole milk - I combined 1 % and half and half cream (all lowfat will change the texture of the biscuits)

1 heaping C. grated Asiago, Parmesan, and Romano cheese (buy the combo tub)

1/3 C. cooked crumbled bacon

2 Tbsp. fresh basil or 2 tsp. of dried

Directions

Preheat oven to 400 degrees. Spray muffin cups with cooking spray and smooth evenly over the surface with a paper towel. Set aside.

Slice butter into cubes. Combine Bisquick and butter using a pastry cutter or fork until the butter is in chucks about the size of peas. Add milk, cheese, bacon, and basil. Mix by hand just until combined. If you over mix the biscuits will be tough.

Divide dough evenly into the 12 muffin slots. Bake for approximately 12 minutes or until golden brown on top. I used nonstick bakeware. Different pans can produce different results and ovens vary so judge accordingly with cooking time.

Delicious with eggs, omelet, fresh fruit, or all by themselves so can you keep a hand free for passing out presents and unwrapping Santa's treasures!

What's for breakfast at your house on Christmas morning?

Tipsy's Homemade Eggnog And Puerto Rican Coquito

It's one of those sinful frothy potions you only indulge in once a year. So might as well make it the best it can be...Here's my grandfather's homemade eggnog recipe that I started drinking at our Christmas Eve Parties when I was...let's just say before I was technically of legal drinking age. Only a sip or two, then, but enough to get me hooked! 

Pop's Eggnog

Ingredients

6 eggs, separated

3/4 C sugar

2 1/2 qts. half and half cream

1 1/2 tsp vanilla

4 to 8 oz. of Seagram's 7 whiskey, or to taste

1 tsp. grated nutmeg

Directions

Beat egg yolks until thick and light colored. Add sugar and continue beating until well blended. Add milk, vanilla, whiskey, and sprinkle with nutmeg. Blend well.

Beat egg whites until they form stiff peaks. Fold into egg and milk mixture. Makes 12 cups. Pour into punch bowl and sprinkle with a tiny bit more nutmeg for garnish.

Can be kept refrigerated in a sealed container for 3 to 4 days.

A friend of mine from Puerto Rico shared this Puerto Rican Eggnog recipe at one of our holiday parties. It's pretty high octane rich with the coconut and sweetened condensed milks but quite tasty! Give it a try for something different.

Coquito - Puerto Rican Eggnog

Ingredients

1 C. coconut milk

1 C. sweetened condensed milk

1 C. evaporated milk

1 C white rum, or to taste

1 C water

3 cinnamon sticks

4 egg yolks, well beaten

ground cinnamon for garnish

Directions

Combine all of the milks and the rum in a blender or food processor. Set aside. Pour water in a saucepan. Add cinnamon sticks and bring to a boil. Cool to room temperature. Discard cinnamon sticks.

Add all ingredients except the ground cinnamon back into the blender or food processor. You'll probably need to mix this in batches. Pour into a punch bowl and sprinkle with cinnamon.

Can be kept refrigerated in a sealed container for 3 to 4 days.

What are you serving up in your punch bowl this season?

Peppery Cheese Wafers

These sharp, spicy little nuggets always took up a spot on our holiday table every Christmas Eve alongside the punch bowl full of my grandfather's homemade eggnog. I've kicked them up a bit with some red pepper flakes. If you have a cheese-a-holic on your gift list they'll love these. They're also a wonderful savory alternative to the deluge of seasonal sweets!   

Look for the eggnog in the next post....

Peppery Cheese Wafers

Ingredients

1/2 lb. sharp cheese, grated

1/2 tsp. salt

1/4 lb. butter

1 1/2 C. flour

1/2 tsp. red pepper flakes (you can leave these out or use less if you don't like spice)

Directions

Cream together cheese, butter, salt, and pepper with a hand mixer. Add flour. Dump onto a flat surface, divide the dough, and make into 4 log-shaped rolls about 1 inch in diameter. Wrap in wax paper, place in a ziplock bag, and chill in refrigerator for 2 to 3 hours or overnight so it can harden enough to cut.

Slice into thin wafers and bake at 350 for 8 to 10 minutes or until just slightly brown on top. Cool on the pan. Store in a plastic container. They can be made ahead and kept in the freezer for 2 to 3 months.

Need a personalized client appreciation gift? Line a decorative holiday can with tissue paper and fill with cheese wafers. Nothing says thank you like a homemade goodie that you took time to make yourself! 

What savory recipes do you enjoy making for the holiday season?

Pomtini Pecan Shortbread

Once I was introduced to the luminescent little pomegranate jewels I went to work in my culinary lab to see what edible treats could be created around this succulent fruit. The seeds can be sprinkled over salads or mixed in your holiday stuffing.

For this recipe I needed a smooth consistency, like a Pomtini cocktail, so I decided to experiment with the pure juice.

Pomtini Pecan Shortbread 

Ingredients For Shortbread                                

3/4 C. powdered sugar

1 1/4 C butter, room temperature

3 C. all-purpose flour

1/2 C. finely chopped pecans

1 tsp. ground ginger

1/2 C coarsely chopped pecans

Ingredients For Glaze

1 C. plus 1 Tbsp. powdered sugar

4 tsp. pure pomegranate juice (fresh or, I used Langers All Pomegranate 100% from concentrate with no added sugar)

3 tsp. vodka

1 1/2 tsp. fresh squeezed lime juice

1 tsp. lime zest

Directions For Shortbread

Preheat oven to 325. Combine 3/4 C powdered sugar and butter in a mixing bowl and beat until light and fluffy. Add flour, finely chopped pecans, and ginger. Mix well. Press dough into an ungreased 15x10x1 inch baking pan. It may seem like there's not enough dough to cover pan but keep pressing in evenly. Sprinkle with the coarsely chopped pecans. Press lightly into dough to secure them.

Bake for 18 to 25 minutes or until edges are light golden brown. Place pan on wire cooling rack. Immediately cut into 2 1/2 inch squares. They must be sliced while they are still soft and warm. Cut each square in half diagonally. Cool completely.  

Directions For Glaze

Combine all ingredients in a small bowl. It should be drizzling consistency. Remove cookies and place on wire racks. Be gentle with them. The texture of shortbread is more fragile than most cookies. Place waxed paper under each rack to catch the glaze drippings. Drizzle with glaze. Leave cookies on the racks until the glaze is set and dry. Store in plastic container. Can be frozen for up to 2 to 3 months. 

The pecans blend with the buttery pastry creating a rich maple flavor with a hint of sweet from the pomegranate glaze. I first tried the topping without the lime and felt it was missing something. Wow, the citrus bite of the juice and zest really brings it all together.

They make a great presentation as a holiday gift when you place them in a clear cellophane bag and secure with a bright ribbon. OR Just stack'm on a platter and watch as your party guests toast with their cocktail and dessert all at the same time!

There are many possibilities when it comes to adding ingredients to shortbread. What is your favorite combination?

Tipsy's First Pomegranate

Cleopatra used them to stain her lips red. Imagine ladies if you had to do this to paint that red lipstick on instead of just rolling a tube?  OR if you had to dissect the sweet juicy nectar in order to enjoy a Pomtini? The health benefits and taste of the jeweled ruby seeds are worth it though so here's how the operation works...

Step 1- Slice the end of the pomegranate off. Woo Hoo. You're rolling now...

Step 2 - Core it in four sections, along each of the firm veins. 

Step 3 -  Place down in cold water to help you peel the pom apart. You're almost there...

Step 4 - Peel skin away from each side.

Step 5 - Remove seeds from each section of honeycomb.  

Step 6 - Drain seeds.

Step 7 - Tasting time! You can eat the flesh and seeds. I did not realize this with my first pomegranate. So I nibbled the flesh off the seed and threw it away until I learned that you can put the seeds in stuffing and salads as well as a healthy snack! 

Why wouldn't you choose to indulge in a fruit that has the power to arm you against heart disease, stroke, the bad cholesterol, certain cancers, Alzheimer's, and inflammation. It's packed with vitamin A, C, E, and folic acid. It supports your immune system and helps us ward off the wrinkles for as long as possible!

"I don't have a PHD in nutrition or health but even if only part of the claims are accurate it's worth making pomegranates a part of your daily diet," Tipsy said, while sipping her Pomtini and munching on the sweet rewards of her labor! 

I'll be adding a couple of pom recipes like Pomegranate Pecan Shortbread so stay tuned!

Do you have a favorite Pom recipe?