Happy Valentines Day!

One of my favorite meals to make on Valentines Day or any other special love day is “Beef Wellington” This classic dish is so easy to make and doesn’t really take long either. I hope you enjoy this dish as much as my family has over many holidays!  Happy Valentines Day!

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Mushroom Mixture:
2 tablespoons butter
1 shallot, finely chopped
2 cloves garlic, minced
8 ounces baby portobello mushrooms, chopped
2 tablespoons chopped sun dried tomatoes
salt & pepper to taste
1/4 cup red wine

Wellington:
4 prime cut filet mignons, 4-6 ounce in size, 1 1/2” thick
freshly ground sea salt & coarse black pepper
2 tablespoons extra virgin olive oil
4 sheets frozen puff pastry, thawed
Egg wash, 1 egg whisked with 1 tablespoon water

Wine Sauce:
2 tablespoons butter
1 shallot, finely chopped
1 package Beef Demi Glace, 2.6 ounces
1/2 cup red wine
2 tablespoons heavy cream
Heat a medium sized saute pan over medium heat, add butter and melt. Add the shallots & garlic, saute until soft, about 5 minutes. Add remaining ingredients and cook until wine has evaporated.

Preheat oven to 425 degrees. Generously spray a cooking sheet with cooking spray.
In a large skillet, heat oil. Generously sprinkle both sides of filets with salt & pepper. Place in hot skillet and sear filets on all sides until brown. Remove from skillet.

On a lightly floured surface, roll out the puff pastry large enough to wrap around the beef. Divide mushroom mixture in fourths and place in center of pastry. Top mushrooms with filet. Brush the edges of the pastry with egg wash. Wrap filet with pastry cutting off any extra (use the extra for topping wellington with shapes or initials).
Place seam side down on baking sheet and top wellington with egg wash. Bake 15-20 minutes or until pastry is golden on top. Use an instant read thermometer for accurate meat temperature (125 for rare, 130 for medium) let meat rest 5 minutes before serving.
In a small sauce pan, melt butter over medium heat. Add shallots and cook until soft. Add demi glace and red wine. Cook until mixture is reduced by half. Add heavy cream. Serve immediately. Place wine sauce on a serving dish and top with beef wellington.
Buon Appetito!






Super Bowl Snacks

Happy Super Bowl Sunday! Take a few minutes to answer my Super Bowl poll….

Foodsinthefastlane.me

Franks” Red Hot Buffalo Chicken Dip

Sometimes you come across a dip that you absolutely fall in love with….well, I’m in love….this dip has been around for a while, but I just had the opportunity to taste and then make it.  If you are looking for something to bring to today’s Super Bowl Party, this definitely is the one….I guarantee this will be a very BIG HIT, and did I mention is quick & easy????

Ingredients

  • 1 (8 ounce) package cream cheese, softened  (can also use low fat cream cheese)
  • 1/2 cup blue cheese salad dressing
  • 1/2 cup Frank’s® RedHot® Original Cayenne Pepper Sauce or Frank’s® RedHot® Buffalo Wing Sauce
  • 1/2 cup crumbled blue cheese or shredded mozzarella cheese  (I used both)
  • 2 (12 ounce) cans Swanson® Premium Chunk Chicken Breast in Water, drained  (you can also use store brand rotisserie chicken)
  • Assorted fresh vegetables and…

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Butter Poached Lobster

#1 viewed for 2013….tonight, New Year’s Eve, more lobsters…..

Foodsinthefastlane.me

This week is a special one….hubby Bob has a birthday.  Being born in Connecticut and living on the ocean almost all his life has made Bob a lover of seafood.  Especially shellfish!  We use to live on the coast of Long Island Sound and Bob’s favorite hobby was tending to his “40” lobster pots.

I can remember the times when Rob and Jenny would ask me what’s for dinner, when I replied lobsters they would say “lobsters again”….those were the days!

I thought I was the queen of lobster cooking, always trying new methods and recipes.  It wasn’t until we watched an episode of Master Chef that I discovered “poaching lobster”.  WOW…..what a great way of cooking lobster…why didn’t I think of that?????

On Father’s Day  I tried poaching lobster in a  beurre monte sauce.   Probably the best lobster I have ever eaten.  Guess what I am making…

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Foods in the Fast Lane – 2013 in Review

Thanks everyone for your continued support….please feel free to link my blog to your web pages, Facebook posts or any other social network that is appropriate.  My goal is to make 2014 even bigger and better!  Happy New Year!!!

2013

The WordPress.com stats helper monkeys prepared a 2013 annual report for this blog.

Here’s an excerpt:

A New York City subway train holds 1,200 people. This blog was viewed about 4,600 times in 2013. If it were a NYC subway train, it would take about 4 trips to carry that many people.

Click here to see the complete report.


Grilling Pizza

We have a favorite pizza place back east, Sally’s in New Haven, CT.  This is the closest I’ve come to creating that wonderful pizza….grilling.  Sally’s uses a “coal” fired oven so cooking the pizza on the grill is a very close resemblance.  It’s pretty easy to do, and no better time than summer.  Whip up some dough, fire up the grill, pop a cold one and enjoy!Grilling Pizza

BBQ Grilled Pizza

BBQ Grilled Pizza

Grilled BBQ Pizza

Dough:

1 package Fleishman’s active dry yeast
1 teaspoon sugar
1 3/4 cups warm water (110 – 125 degrees)
1 tablespoon Mazola Extra Virgin Olive Oil
5 cups King Arthurs Bread Flour
1 teaspoon kosher or sea salt

Add yeast and sugar to stand mixer. Add warm water and wait 2-3 minutes until yeast blossoms. Add remaining ingredients. Using a dough hook, knead for 8 minutes. (Can also be made in a large mixing bowl, then knead by hand, or use a food processor and process until all ingredients are combined). Place dough in a large bowl (oil bowl first), and cover with plastic wrap. Place in refrigerator for up to 5 days. Remove dough at least an hour before rolling out pizza. Recipe makes enough for 4 pizza’s. This dough also freezes well for up to 2-3 months.

Sauce:

1 quart crushed tomatoes (Pomi Brand is best, $$$ at Fresh Market)
1/4 cup red wine….drinking wine
1 teaspoon basil
1 teaspoon oregano
red pepper flakes to taste
black pepper to taste
1 tablespoon tomato paste
1/2 teaspoon crushed fennel seed
1/2 cup Weber’s “Kick’n Spicy” BBQ Sauce

Combine all ingredients, simmer 30 to 60 minutes until slightly thick. Makes enough for 3-4 pizzas.

Pizza:

Extra virgin olive oil
1 cup shredded roasted chicken (store bought roasters work great) tossed with 1 teaspoon liquid smoke and 1/4 cup Weber’s “Kick’n Spicy” BBQ Sauce, or 1 cup shredded pulled pork (recipe below to make your own)
shredded cheese – mozzarella, pepper jack, sharp cheddar (use your imagination)
2-3 grilled jalapeños, sliced, optional

Roll dough thinly and place on a flour dusted pizza peel. Using a silicon pastry brush, brush the entire surface of the pizza. Place pizza oiled side down on hot grill (make sure you either oil or pan spray your grates). Close grill cover and cook for about five to 10 minutes, checking periodically to make sure dough is not burning (reduce your heat if needed). Oil top side of dough, when bottom is slightly browned, flip dough over.

Cover dough with sauce, cheeses, shredded chicken or pork, and top with jalapeños (I grill these while preheating the grill). Cover grill and let cook 5-10 minutes until slightly golden and cheese are melted.

To make your own Slow Cooked Boston Pork Butt:

1 4-5 pound bone-in pork Boston butt
1-2 tablespoons kosher salt
2 tablespoons “Weber N’Orleans Cajun Seasoning”
Preheat oven to 275°F.

Remove excess fat from pork. Using a large carving fork, poke holes over entire surface of pork. Sprinkle meat with salt and seasoning. Wrap tightly in aluminum foil. Place on baking sheet. (This may be done the night before and held in the refrigerator over night).
Place baking sheet in preheated oven and cook for 6-7 hours, or until the internal temperature reaches 225°F and the meat pulls away easily from the bone. Let meat rest 10-15 minutes before shredding. This also freezes very well after cooked. You might also purchase a larger Boston butt if on sale and have the butcher cut it for you, freeze what you don’t use for a later time.