I have to thank friends Russ and Sue Gale for providing the following delicious recipe. They served this entrée to me and I know it is great. Try it.
2 lbs. of beef tenderloin, trimmed
1 cup of onions, chopped
1 cup of mushrooms, sliced
½ cup of bleu cheese, crumbled
2 cloves of fresh garlic, chopped
1 tbsp. of extra virgin olive oil for sautéing the vegetables
1 tbsp. of extra virgin olive oil for rubbing on the outside of the raw meat
1 sprig of fresh rosemary, chopped
Cook the onions, mushrooms and garlic on medium heat in a medium size sauté pan with 1 tbsp. extra virgin olive oil until the onions are translucent. Remove the pan from the heat and place the vegetables into a bowl. Allow them to cool.
Cut a pocket lengthwise into the center of the beef. Fill the pocket with the cool vegetables. Add the crumbled cheese.
Close the pocket and tie the meat with 100% cotton butcher’s twine.
Rub one tbsp. olive oil all over the outside of the beef. Sprinkle with salt and pepper to taste. Sprinkle the rosemary over the meat.
Place the meat into a roasting pan and roast at 350ºF for desired doneness. Rare is five minutes per pound, medium rare is six and one half minutes per pound and well done is seven and one half minutes per pound.
Let the tenderloin stand for ten minutes before slicing.
Bleu Cheese and Bacon Burger - ☺♥
I suppose a hamburger recipe is not something you would expect to see in my recipe book. It seems to be too common, and who doesn’t know how to make a respectable hamburger? Well, by now you know my love of great food, so if I think I should provide you a hamburger recipe I have a very good reason.
My love of bleu cheese and bacon burgers started in the early 1980’s when my DuPont® work friend Bill Rawles and I would do the occasional lunch at the Town Squire® restaurant in downtown Wilmington DE. Prior to that time I did not know just how good that kind of burger could be.
The secrets used by the restaurant cook were to grill the bun, use real high quality bleu cheese generously, and well-melted, not stupid bleu cheese dressing, and also plenty of crisp bacon, not to mention pretty decent beef. The idea is that he opted for quality more than profit, and that I respect, so that unnamed kitchen hero gets some recognition here. The flavors were intense. The serving temperature was hot and thus perfect. Zowie, what a great burger!
I have attempted to recreate that burger and I am pretty successful using food items available today, but nothing approaches my memory of the Town Squire® bleu cheese and bacon burger. It had to do with the intense flavor of the bleu cheese.
Oh, we typically each had a cold bottle of Michelob® beer and a small bag of potato chips with the burger, for back in those days there was no workplace bullshit about having a beer at lunch. What a yummy lunch! For that matter, we could also smoke in bars, restaurants and at work, and so we did. Alas, I can’t help but disrespect the overly restrictive laws and oppressive business practices today and the people who create(d) or sustain them, for I was and I am a child from a time of far greater liberty and freedom. Of course, we had fewer self-centered assholes in public places as a percentage of the total population, and I tend to think our present laws pander to and help to create those assholes.
Well, that is enough diatribe from me. Let’s get on with the recipe as this burger is too good to miss.
1/3 lb. Choice ground sirloin formed into a hamburger patty
1 Big Marty’s® sesame seed bun
1 1/2 oz. of high quality Bleu or Roquefort cheese
2 strips of Dietz and Watson® bacon or equivalent high quality bacon
Black pepper to taste
1 tbsp. of peanut oil
1 tsp. of butter
Fry the bacon on medium low heat until it is somewhat crisp. You don’t want limp fat and you don’t want brittle bacon. Then put it on a paper towel to drain the fat. Break or cut the pieces in half.
Form the hamburger patty such that it has the same diameter as the Big Marty’s bun. That will result in having the raw meat thickness exactly right, and at the end of the frying the patty size will fit inside the bun perfectly.
Fry the hamburger patty on high heat in a small but thick bottomed pre-heated skillet after coating both sides of the raw burger with the peanut oil. It should be fried fairly crisp on both sides yet be medium rare on the inside, thus the use of high heat to keep the burger moist and tender inside yet crisp outside via fast frying. One to two minutes per side is plenty of frying time for a 1/3 pound patty if the skillet is sufficiently hot.
While the burger is frying, spread the butter on the opened Big Marty’s® bun and grill it on medium heat face down in a separate skillet. It should be grilled to a golden brown color and removed from the skillet to a warm oven.
When the burger is done frying remove it from the skillet to a saucer and coat the top evenly with the bleu cheese. Then put it under a broiler for 30 seconds to 1 minute until some of the cheese melts.
Remove the burger from the broiler and put the bacon pieces on top of the bleu cheese. Return the burger to the broiler for 20 seconds to re-warm the bacon and then remove it.
Put the burger into the warm grilled bun and serve it with the pepper on the side or in a shaker at the table.
Note that using the above cooking procedure results in the perfect temperature of all components at serving time, and that is how you make a perfect bleu cheese and bacon burger.
Note also that I used no salt, for the bleu cheese and the bacon both provide plenty of salt.
Carne Asada Tacos - ?
While perusing the Internet I came across some fabulous recipes for upscale Mexican foods. They looked so good I included a few of the best looking ones, modified, in various appropriate sections of Food Nirvana.
I changed the recipe I found on the Internet for these delightful looking tacos. In my version, carne asada is served on soft flour taco shells with pico de gallo, tomatillo sauce, chopped onions, chopped cilantro, grilled whole serrano chiles and thin slices of lime.
This recipe makes 12 tacos using 6" diameter soft flour taco shells.
You will likely need to visit your local Hispanic market to get some of the listed ingredients. It will be worth the trip. I am practically drooling thinking about how good these tacos will taste. Of course, I have to make some first, so this recipe needs to be tested and possibly modified by me. I will report back with results.
4 chipotle peppers in adobo sauce, roughly chopped
1 tablespoon of minced garlic
3/4 cup of chopped onions
1/2 teaspoon of ground cumin
1/4 cup of chopped green onions
1/4 cup of chopped cilantro
1/4 cup of chopped parsley
1/2 cup of tomato purée
1/2 cup of fresh lime juice
1 1/2 teaspoons of kosher salt
1 teaspoon of freshly ground black pepper
1 cup of canola or vegetable oil
3 pounds of skirt steak
Side dishes of pico de gallo, tomatillo sauce, chopped onions, chopped cilantro, grilled whole serrano chiles and very thin slices of lime, sufficient to make 12 tacos.
Thoroughly mix the chipotle, garlic, onions, cumin, green onions, cilantro, parsley, tomato purée, lime juice, salt, pepper and oil in a large bowl.
Rub the marinade all over the skirt steak, then place the steak into a large, resealable plastic bag with the marinade and refrigerate it overnight.
Remove the bag from the refrigerator one hour before grilling to allow the steak to come to room temperature.
Remove the steak from the marinade to a plate.
Put a stack of soft flour taco shells on a plate, covered with plastic wrap, and put the plate into a 160 degrees F warming oven.
Prepare and light a charcoal grill to achieve a medium-high heat, with the grill surface about 4 inches above the hot briquettes.
Grill the steak about 2 to 3 minutes per side for medium rare, or about 4 minutes per side for medium doneness.
Set the steak aside until it is cool enough to handle, then cut it into a half-inch dice or slice it against the grain into 1-inch slices.
Serve the steak pieces immediately and have each guest spoon or place steak pieces into the warmed taco shells followed by their choice of the side dish ingredients.
I think cold bottles of Corona® beer will go very well with these delightful tacos.