Chipotle-Sparked Mustard Salmon

This DELISH dish packs huge flavors for your N.Y.E. party:
(serves 6)

6 salmon fillets (4 oz. each)
1/4 cup light* mayo.
1/4 cup prepared horseradish
1/4 cup stone-ground mustard
1/4 t. lemon pepper seasoning (or you can use Mrs. Dash Lemon Pepper to cut down on the sodium*)
1 t. minced chipotle pepper in adobo sauce
1 t. snipped fresh dill
Lemon crowns*

Preheat oven to 350. Place the salmon in a foil-lined 15x10x1" baking pan. In a small bowl, mix the next six ingredients; spread over fillets. Bake 15-20 mins. or until fish just begins to flake easily with a fork. Sprinkle with dill, and serve with a lemon crown for each plate.

"Today, slow yourself down and be alert for those who need your smile, your kind words, or your helping hand. Make kindness a centerpiece of your dealings with others.

And, Have FUN - It's New Year's Eve!! Be safe.

Love,

MM                                 

Fireside Cheese Spread

If you are hosting a party tomorrow night, try offering some of this with multi-grain* crackers:
(28 servings)

1 container (16 oz.) cheddar cheese spread (I like Old English - comes in a jar*), softened
2 packages (one 8 oz. and one 3 oz.) cream cheese with chives*, softened
3 T. butter, softened
1 t. Worcestershire sauce
1/2 t. garlic powder (I would use Johnny's Garlic Seasoning - dry blend*)
Smoked* paprika
Snipped fresh parsley

In a med. bowl, combine first five ingredients. Blend thoroughly. Chill at least 3 hours or overnight. Sprinkle with paprika and parsley. Yields about 3&1/2 cups.

Are ya gonna make NY's resolutions this year?? Better get on it, and have FUN today!!

Love,

MM

Beef Fondue wih Three Sauces (Curry, Mustard, and Onion-Horseradish)

I think fondue is SO much fun to do with your family and friends, or as a romantic culinary interlude:
(4 servings)

Editor's note: if you don't like "spicy" - eliminate the hot pepper sauce, use a splash of vinegar

Curry Sauce:
1/2 cup light* mayo.
2-3 T. curry powder
2-3 T. 2% milk
1/2 t. hot pepper sauce

Mustard Sauce:
1/4 cup light* mayo.
1/4 cup Dijon mustard
1 t. hot pepper sauce
1 clove garlic, minced

Onion-Horseradish Sauce:
1/4 cup finely chopped sweet* white onion
1/4 cup light* mayo.
1 T. prepared horseradish
2-3 T. water
1/4 t. hot pepper sauce
1/2 t. freshly ground pepper*

Fondue:
1 lb. beef tenderloin, cut into 3/4" cubes
3-4 cups canola oil - or try avocado oil*

In three separate bowls, combine the sauce ingredients. Pat the meat dry wit paper towels. heat oil in a fondue pot to 375. Use fondue forks to cook meat in the oil until it reaches the desired doneness. Serve with sauces and a warm baguette*.

"The journey is better with someone who knows the way." Check out resources. Get r done!!!

And, have FUN doing it!

Love,

MM

Reuben Patty Melt Casserole with Thousand Island Bechamel Sauce

How'd ya like to call 'em home to this treat (THANKS, RR)
(serves 8-10)

For the sauce:
1 T. unsalted butter
2 T. all-purpose flour
1 cup whole milk
Kosher* salt and freshly ground pepper
Pinch of freshly grated nutmeg
3 T. balsamic* ketchup
2 t. dill* relish
5 large eggs
1/2 cup heavy cream
1/2 cup whole milk
1/2 t. Kosher* salt
1 t. dried mustard
1/2 t. cayenne
1/8 t. freshly grated nutmeg
5 T. unsalted butter, divided
1/4 lb. thinly sliced corned beef, chopped
1&1/2 cups sauerkraut, drained
8 oz. shredded Swiss cheese
2 - 1lb. loves thinly sliced dark rye bread (you need a total of 16 slices)
1 package pre-cooked patties, halved (you need a total of 12 halves), such as Pall Park Flame-Grilled

For the sauce, melt the butter, in a med. saucepan over med.-high heat. Add the flour and cook, stirring occasionally with a wooden spoon, for about 2 mins. - do not allow to brown. While whisking constantly, add the milk, S&P, and nutmeg. Cook the mixture, stirring occasionally, until it comes to a boil. Reduce the heat to med.-low, and continue to cook until the sauce has thickened and any floury taste is gone, about 8 mins. Remove the sauce from the heat and add the ketchup and relish; transfer to a small heat-resistant bowl. Place a piece of plastic wrap on the surface of the béchamel then set aside and let cool. In a large mixing bowl, whisk together the eggs, cream, milk, salt, mustard, cayenne and nutmeg. Set the egg-cream mixture aside while you prepare the casserole. Grease the bottom and sides of a 9x13" glass baking dish with 1 T. butter. In a mixing bowl, combine the cooked béchamel sauce with the corned beef, sauerkraut and shredded cheese; set aside. Using a serrated knife, cut the crust off the bread. Place 8 slices down in the bottom of the casserole dish. Spread half of the béchamel and half of the sauerkraut and corn beef mixture down over the bread. Top with the halved pre-cooked patties. Top with remaining sauerkraut and corn beef, bechamel mixture and 8 slices of bread. Pour the egg-cream mixture evenly over the top. Top casserole with a piece of parchment or wax paper, and place a second casserole dish on top to weigh down the casserole. Refrigerate for at least 1 hour and up to 2 hours. The bread should absorb most of the egg mixture. Preheat oven to 350. Slice remaining 4 T.(1/2 stick) butter into 8 pieces and place one piece on top of each patty melt stack. Bake, uncovered, until puffed and golden, about 70 mins. Let sit 10 mins before serving.

May this day bring you heart-bursting JOY!

Love,

MM

Frijoles

I made these yesterday = DELISH:

1 package pinto beans, rinsed well
1 red jalapeno pepper, finely diced
1/2 small onion, finely diced
1 large garlic clove, minced
3-4 slices peppered bacon, cooked and crumbled
1 t. veg. oil
1 t. cumin
Juice of 1/2 lime
Kosher salt
Freshly ground pepper
Small tostadas
Queso Fresco cheese, crumbled
Pico de Gallo
Avocado, diced

Put beans into a large heavy pot of pretty heavily salted water to cover beans by 1" Add next 9 ingredients. Bring to a boil. Reduce heat to simmer, and cook til beans are soft - about 2 hours, stirring occasionally, and the water has been absorbed. Stir well, adding a little more oil if desired, at this point. Serve on crispy tostadas with the cheese, Pico de Gallo, and avocado.

"A limited situation may afford the soul a chance to grow."

Have FUN - it's FRIDAY!!

Love,

MM

Lemony Gremolata

I made this yesterday using my marble mortar and pestle. We put it on top of our haricot verts (with a bit of butter, of course, huh, A.D.?!)
(Makes about 3 T.)

1 bunch Italian flat-leaf parsley leaves*
1 large clove of garlic, peeled
1 lemon
Kosher salt
Freshly ground pepper, to taste

Finely mince parsley leaves until you have about 2 T. worth. Mince the garlic. Use a lemon zester or fine grater* to remove about 1 t. of lemon zest. Combine all ingredients in a mortar, and using the pestle, pound and grind together. I also added a few drops of lemon juice* (cuz I CAN!!). It will be  bright green. Almost - a paste. So DELISH!!!!! OMGOSH. Everyone went back for seconds on these beans.

I am going shopping for more "stage/band" clothes today, then get to crack the spine of one of my new The Pioneer Woman cookbooks. YAY. Making frijoles for dinner to serve on small crispy tostadas with Queso Fresco and avocado. Recipe tomorrow, K?

Peace and Love - and now go Carpe Diem!!!!!!

MM

MM's Standing Rib Roast with Horseradish Sauce

MERRY CHRISTMAS to all of my Dear Readers!!!!
This is how I am going to make my roast:

Roast:
Bone-in rib roast with the "fat cap" left on
Reduced sodium "Better Than Bouillon" beef flavor
Johnny's Garlic Seasoning
Merlot
2-3 cloves of garlic, cut into shards with sharp points
Softened butter

Horseradish Sauce:
Creamy hot horseradish - I use Beaver's
Sour cream
Worcestershire sauce
Tabasco
Lemon juice
Freshly ground black pepper (coarse)

Carefully cut back the "fat cap" so you can flap it back. Rub in the beef bouillon paste, and Johnny's, and pour a little Merlot in the area. Put the cap back in place, and secure with kitchen twine. Cut tiny slits with a sharp knife all over surface of roast. Insert garlic shards. Rub butter all over both ends of roast. Preheat oven to 450. Place roast in heavy pan - uncovered. Cook for 15 mins. Reduce heat to 325, and roast til thermometer reads 120-125 for medium rare (plan on 13-15 mins. per lb.).
Remove from oven, tent with foil, and let rest 15 mins. before carving. Serve with my horseradish sauce.

I wish you Peace, Love, and JOY on this VERY special day!!

MM

Editor's note: make sure you let the roast come to room temp. at least one hour. This is crucial!!