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!

Virginia Style Shrimp Creole

Spicy, sweet, and succulent Shrimp Creole. Serve it over brown rice or whole grain pasta and you have a healthy go to meal for the family or a deliciously romantic candlelight dinner for two!

Virginia Style Shrimp Creole

Ingredients

2 to 3 Tbsp. olive oil

1 pound large shrimp, peeled and deveined

1/2 cup celery

1/2 cup green bell pepper

1/2 cup of onion

1 to 3 cayenne chili peppers (depending on how much spice you like. I tend to go hot.)

2 garlic cloves

1/4 cup white wine (Chardonnay)

1/2 cup chicken stock

1 Tbsp. of Worcestershire Sauce

1 Tbsp lemon juice

4 Tbsp. tomato paste

1-14 1/2 oz. can Italian style tomatoes

1-8 oz. can tomato sauce

1 tsp. sugar

1/4 to 1/2 tsp of salt and pepper to taste

8 - 10 fresh basil leaves (purple or green) OR 2 tsp dried basil

1 Tbsp fresh oregano OR 1 tsp. dried

5 cups whole grain or white pasta (you can also use rice.)

Directions

Heat olive oil in skillet over medium heat. Saute celery, peppers, and onion until tender. Add garlic. Cook 2 more minutes. Add wine and let it reduce down for about 7 minutes. Pour in chicken stock, Worcestershire sauce, and lemon juice. Cook about 7 minutes.

Add tomato paste, tomatoes, and sauce. You may need to turn heat up to medium high. Mix in sugar. Then salt and pepper. Let it heat up to bubbling for about five minutes, stirring occasionally. Stir in chopped or dried herbs. Bring heat back down to medium or medium low. You want it to bubble slightly but not boiling and popping out of the skillet. Let this cook for about 30 minutes so the flavor from the herbs can emerge into the sauce.

Add shrimp and cook until they turn pink and just start to curl at the edges. About 6 - 8 minutes, depending on size. Keep an eye on them so you do not overcook as they will be tough and rubbery.

Boil water in a large sauce pan for the pasta and cook according to box directions. This is wonderful with a garden salad, maybe a small slice of french or sourdough bread, if you want to splurge!

There are many variations to Shrimp Creole. This is just one that I've settled on and really love! You may prefer it more or less spicy but to me it isn't creole if it doesn't have some kick to it. You can use jalapenos or any hot pepper you want or even crushed red pepper flakes or dried cayenne. No matter how you mix it up this dish will be one you want try again and again!

Drunk Shepard's Pie

Don't you love the challenge of eating a meal at a restaurant and then tweaking, re-creating, and giving it a dose of your own special flair in your kitchen? I ordered Shepard's Pie at The Cheesecake Factory and really enjoyed the undertones of red wine. It lended so much flavor, as alcohol does! Here's my rendition of Shepard's Pie, or Cottage Pie as it's sometimes called when ground beef is used instead of lamb. It looks like a lot of ingredients but it's only a two pot meal and pretty simple to pull together.

Also I've included some interesting history and trivia on Shepard's Pie. Enjoy!

Shepard's Pie Topping

9 medium Yukon Gold Potatoes

3/4 to 1 stick of butter

approximately 1/4 to 1/2 C. milk ( I usually mix 1% and half and half)

2 to 3 Tbsp of fresh dill (it's a strong herb so add some then taste)

1/2 tsp salt

1/2 tsp. pepper

3 Tbsp. fresh chives (2 in potatoes, 1 for garnish)

Meat Filling

1 1/2 pounds ground beef (I use ground chuck)

1 C. onions, chopped

1 C. sliced fresh mushrooms

1/2 C. red wine (Cabernet Sauvignon or Malbec)

2 Tbsp. of butter

2 Tbsp. plain flour

1 package brown gravy mix

9 oz. canned beef broth (approx. 3/4 of a 13.75 oz can)

2 Tbsp. tomato paste

1 1/2 C. frozen mixed vegetables (corn, carrots, peas, green beans)

Directions For Topping

Peel and cut potatoes into quarters. Place in a medium saucepan and add enough cold water to cover by about 1 inch. Sprinkle in about one teaspoon of salt. Bring to a boil. Then continue cooking on medium-high until fork tender, about 20 to 30 minutes. Drain water off but leave potatoes in pan so the steam can evaporate for about five minutes. Mix in the rest of the ingredients until well blended. Set aside.

Directions For Meat Mixture

While potatoes are cooking, brown ground beef. Add onions and mushrooms. Cook until tender. Pour in wine. Cook down for about 10 minutes. Make a well in center of ground beef. Melt butter. Stir in flour then incorporate with the rest of beef. Add gravy packet and broth. Cook about 5 minutes then blend in tomato paste. Mix well. Pour in vegetables and continue cooking until they are tender, 5 to 8 minutes.

Spray a 9 x 13" baking dish with non-stick cooking spray. Place ground beef mixture into dish. Spread potatoes evenly across the top. Sprinkle with remaining chives and bake at 375 for about 20 minutes or until brown on top. You can broil for 3 or 4 minutes for extra browning if desired. But watch closely so it doesn't burn.

Shepard's Pie is an English Meat Pie with a crust of mashed potatoes. It's name emerged in the 1870's and was a means of putting any kind of leftover meat to good use by making a meat pie lined and topped with mashed potatoes. Cottage Pie dates back to 1791. Potatoes were considered an affordable crop for the poor and the term cottage meant a modest dwelling for rural workers. Now Shepard's Pie seems to be the most popular label. Whatever you call it and whether you use lamb or beef, give it a try. It satisfies a hungry crowd and your diners will come back for seconds. For a healthy side, toss yourself a salad. If you feel like going for naughty, it's also scrumptious with a buttermilk biscuit! 

Do you prefer beef or lamb in your Shepard's Pie? I'd love to try your favorite variation!

Variations From Wikipedia

• Cottage pie is available in Australia as a variation of the Australian meat pie with a layer of mashed potato replacing the usual pastry crust. This variant is also known and labeled as a potato pie or, in New Zealand, a potato top pie.^{[citation needed]}

• In the United States a similar dish is called cowboy pie. In New England the most common recipe for shepherd's pie consists of ground beef, canned creamed corn, and mashed potatoes.

• In Quebec, a similar dish is called Pâté chinois (Chinese pie).

• In France, a similar dish is called hachis Parmentier.

• A vegetarian version can be made using soya or other meat substitutes.

• In Jordan, Syria and Lebanon, and Palestine a similar dish is referred to as "Siniyet Batata" (literally meaning a plate of potatoes), or "Kibbet Batata".

• In Russia, a similar dish is called "Картофельная запеканка" (Kartofel'naya zapekanka).

Spicy Chicken Salad Margarita

Anyone who says a cocktail poured in a glass is the only way to enjoy a margarita has never sunk their teeth into my Spicy Chicken Salad. The black beans, chilies, corn, tequila, and lime enhanced with the salty lime zest on the tortilla chips, is one hot combination you're going to love for your next picnic, party, or just as a way to revive leftover chicken!

Spicy Chicken Salad Margarita

Ingredients

3 C cooked chicken, chopped or minced

1/2 C shoepeg corn, drained

1/2 C canned black beans (rinse the sauce off) I use the unseasoned ones

1/2 C canned green chilies, drained

1 Tbsp. lime curd

2 Tbsp. lime juice

1/3 C sour cream

1/3 C cream cheese (softened)

1 tsp. cumin

1 tsp. coriander

1/2 tsp. cayenne pepper (try 1/4 first and taste, for your desired spiciness)

1/4 tsp salt (the salt brings it all together but add or subtract to your taste)

4 tsp. tequila

Directions

Mix together the chicken, corn, beans, and chilies. In a separate bowl combine remaining ingredients and blend until smooth. Add to chicken mixture. Best if chilled. But just try resisting a taste or two before it makes it into the frig!

I serve this on lime tortilla chips. I love how the salty lime coating compliments the creamy lime tequila and spicy flavors in the chicken salad. You can use other mexican ships or soft tortillas if you prefer. The first time I made this I threw everything in one bowl but found that mixing the sauce separately allows the flavors to blend better. The lime curd was also a second revision addition. It's sweet and smooth and contrasts deliciously with the fresh lime juice.

So the next time you're looking for a new way to quench that craving for Mexican cuisine or a unique method for an old standby give this one a try!

Chicken salad recipes vary, from basic three or four ingredient versions to adding fruit, such as grapes or apples, nuts, like walnuts or pecans, to including fresh herbs. What is your favorite way to enjoy this culinary classic? 

Vino Spiked Spaghetti

Hmm...where do I start with the first post on my new blog? I figure I can't go wrong jumping in with a bottle (I mean a glass) of Cab and some Un-Italian spaghetti! It's not the traditional cook on the stove for 10 hours sauce that the Italians are famous for, but a delicious variation!

I use Cabernet Sauvignon because it's one of my favorite wines to drink and it supports a  robust meal like this one. You could mix in 1/4 pound of ground sausage or 1/2 pound of ground turkey or chicken with the beef, OR substitute with all turkey or chicken. With the last suggestion switch to a chardonnay if you prefer white to red wine. Play around with it, add your favorite vino before, during, and after. . .invite friends over and enjoy!