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Menu for Sara from Tuscaloosa Featuring Beef Wellington

Avocado Balsamica
Sliced avocado dressed with balsamic vinegar and a touch of salt and pepper and placed on a bed of greens. Prepare 15 minutes before serving.

Individual Beef Wellingtons with Blue Cheese
Prepare steaks, and if you enjoy mushrooms then the duxelles one day in advance. Wrap beef and duxelles in store-bought pastry and bake 1 hour before serving. Link to a Chef Jim’s recipe: Roast Beef Wellington

Glazed Carrots with Lemon and Mint
See Chef Kevin’s Recipe Online. Vegetables can be “prepped” the day before. Listen to our audio class on how to best store your vegetables.

Mashed Potatoes with Horseradish
Visit Chef Kevin’s Blog for This Recipe
Can be prepared one day in advance. See Do-Ahead Mashed Potatoes for ChefsLine tips on preparing great mashed potatoes.

Chocolate Cheesecake

A little extra effort yields a spectacular classic Italian dessert.

Zabaglione Semifreddo Recipe

Ingredients
4 large egg yolks
1/2 cup sugar
1/3 cup Marsala wine
1 cup heavy cream
1 cup crushed amaretto cookies

Fill a large saucepan with about 2 inches of water; bring to a boil over medium high heat. As soon as the water boils, reduce the heat to low or medium low to maintain gentle bubbles at the edges.

Whisk together the egg yolks and sugar in a medium heatproof bowl. Set the bowl over the saucepan of hot water, making sure the bottom does not touch the water. Use an electric hand-held mixer or a whisk to beat the mixture vigorously for 30 seconds to 1 minutes, then drizzle in the Marsala wine as you continue to beat. After the Marsala has been incorporated, beat for 10 to 15 minutes, until the mixture has doubled in volume and transformed into a dense, thick foamy cream.

Remove the bowl from the beat and beat for 1 or 2 minutes until the zabaglione has cooled slightly.

Place the heavy cream in the bowl of a stand mixer and beat on high until firm peaks form. Gently fold the whipped cream into the cooled zabaglione.

Lightly butter (or spray with cooking spray) six 8-ounce ramekins or custard cups. Sprinkle a tablespoon of the crushed cokies into the bottom of each. Divide the mixture among the ramekins and sprinkle with additional crushed cookies. Cover with plastic wrap and freeze for at least 6 hours until completely solid.

To serve, remove from the freezer and let stand for 5 minutes until slightly defrosted. You can run a small paring knife around the sides or briefly immerse the ramekins about halfway into warm water to loosen the dessert. Unmold onto individual plates. Serve with additional whole cookies.

(Adapted from Domenica Marchetti)

Get that Chinese restaurant look and taste easily in your own home kitchen with this simple recipe.

Chinese Pork Roast Recipe

Ingredients
For the marinade:
1/4 tsp. salt
1/4 cup sugar
1 1/2 Tbsp. soy sauce
1/4 tsp. sesame oil
1 1/2 Tbsp. oyster sauce*
1 Tbsp. white wine
2 Tbsp. minced gingerroot
1 1/2 Tbsp. hoisin sauce*
1 Tbsp. black bean paste*
1 garlic clove, minced

1 1/4 lbs. pork tenderloin, unflavored
2 Tbsp. honey
2 drops red food coloring

Method
Combine all marinade ingredients in a mix well in a bowl. Place mixture into a large plastic zip-lock bag.

Trim pork of any silver skin and place in zip-lock back and coat on all sides with marinade. Store in the refrigerator for at least 30 minutes.

Combine the honey with the red food coloring in a small bowl.

Heat oven to 425 and place pork tenderloin on a rack over a foil lined pan. Roast for 15 minutes, turn over and continue to cook another 7 minutes. Remove pork from oven and baste with colored honey, then return to oven for 10 minutes to help set the glaze.

Remove from the oven; let the roast rest on your cutting board and slice crosswise into thin slices. Serve hot or cold.

*Available in Asian section of ethnic food aisle in your supermarket.

Kitchen Guy’s Shrimp Appetizer Recipe

Ingredients
20 large shrimp, frozen, deveined, peels on
1 Tbsp. white vinegar or juice from half a lemon
4 Tbsp. unsalted butter
1 Tbsp. minced garlic
1/3 cup seasoned breadcrumbs
1/2 cup mayonnaise
1 tsp. garlic powder
1/2 tsp. dried ancho chili powder
salt to taste

Method
Bring 4 quarts of water to a boil, add vinegar or squeeze in lemon juice. Slowly add shrimp one or two at a time and let water return to the boil. As shrimp turn opaque pink, remove them to a bowl of ice water to stop the cooking.

Peel shrimp, reserve shells for shrimp stock to be made at a later time, Reserve shrimp, covered, in refrigerator until read for second stage of cooking.

In a small glass bowl, mix mayonnaise, garlic powder and ancho chili powder until fully incorporated. Cover and refrigerate until ready to use.

Heat a non-stick pan over medium heat and melt the butter. Add minced garlic and swirl around to flavor the butter. Add the reserved shrimp and toss in garlic butter until shrimp are slightly firm. Sprinkle breadcrumbs over shrimp and toss to coat.

Divide the shrimp evenly on plates and serve with ancho aioli.

It’s a bit of a classical culinary wrinkle on Latkes for Chanukah — Potatoes Dauphine. Easy choux recipe with potatoes added.

Potatoes Dauphine Recipe

Ingredients
1 large Russet potato
1 Tbsp. unsalted butter
3 Tbsp. all-purpose flour
1 large egg
pinch of salt, pinch of nutmet
vegetable oil for frying

Method
Bake the potato in a preheated 500 degree oven for 50 minutes. Halve the potato and scoop out the flesh with a spoon. Force the scooped potato flesh through a ricer into a large bowl.

In a saucepan, combine 3 tablespoons water, the butter, salt and nutmeg. Bring the mixture to a boil and stir in the flour all at once. Reduce the heat to medium and beat the mixture vigorously with a wooden spoon for 3 minutes or until the paste pulls away from the sides of the pan and forms a ball. Remove from the heat and add the egg, beating the mixture until it is smooth and shiny.

Add the potatoes and beat the mixture until it is combined well.

Heat oil in a frying pan. Transfer the potato mixture to a pastry bag fitted with a star tip, or place in a plastic freezer bag and snip off one corner. Pipe the mixture into the hot oil, cutting the potato at 2-1/2 to 3 inches. Fry the croquettes, turning them with a slotted spoon for about 3 minutes until they are crisp and golden on both sides. Drain on paper towels and sprinkle with coarse salt.