Filet Mignon Roast

Ingredients

3lb Filet Mignon Roast
Salt
Pepper
Thyme
Bacon

Directions

Lightly oil roast with olive oil.  Salt, Pepper roast then sprinkle thyme.

Wrap roast with bacon and use toothpicks to tie the bacon on the roast.  Put roast on grill, indirect heat, with mesquite or hickory.  Cook at 320.  After 30 minutes start checking temperature.  Pull roast off when temp hits 30 minutes.  Let roast sit 5-10 minutes.

Slice and enjoy.  Meat was melt in your mouth good.

Cauliflower, White Bean, and Feta Salad

Delicious:  Epicurious

Notes


Need to cut the salt out.  Seemed salty.

Ingredients

• 1/3 cup olive oil
• 1 teaspoon minced fresh rosemary

• 2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 2 1/2 teaspoons finely grated lemon peel
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper

• 1 medium head of cauliflower, trimmed, cut into small florets (about 3 cups)
• 1 (15-ounce) can white beans (such as Great Northern or navy beans), drained
• 2 large heads of Belgian endive, trimmed, halved lengthwise, then thinly sliced crosswise
• 1 tablespoon chopped fresh chives
• 2 teaspoons chopped fresh parsley
• 1/2 cup crumbled feta cheese (about 3 ounces)

Directions

Combine oil and rosemary in small saucepan. Stir over medium heat just until fragrant, about 1 minute. Cool.

Whisk lemon juice, vinegar, lemon peel, salt, and pepper in small bowl.

Combine cauliflower, beans, endive, chives, parsley, and rosemary oil in medium bowl; toss. Mix in cheese. Add lemon juice mixture and toss to coat. Season salad with salt and pepper.

Root Beer Baked Beans

From Epicurious. Easy to make and very tasty.

Ingredients

4 slices applewood-smoked bacon, cut crosswise into 1-inch pieces
3 1/2 cups chopped onions
2 garlic cloves, minced
4 15-ounce cans cannellini (white kidney beans), rinsed, drained
1 1/2 cups root beer (preferably artisanal)
3 tablespoons apple cider vinegar
3 tablespoons mild-flavored (light) molasses
2 tablespoons tomato paste
2 tablespoons Dijon mustard
1 1/2 teaspoons chili powder
1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper

Directions

Preheat oven to 400°F. Cook bacon in large ovenproof pot over medium heat until crisp, stirring occasionally. Using slotted spoon, transfer bacon to paper towels. Add onions to drippings in pot; cook until beginning to brown, stirring often, about 8 minutes. Add garlic; stir 1 minute. Add beans, root beer, vinegar, molasses, tomato paste, mustard, chili powder, 1 teaspoon salt, and 1 teaspoon pepper; mix. Stir in bacon; bring to boil. Transfer to oven; bake uncovered until liquid thickens, about 30 minutes.

Tuscan Chicken Sandwich

Easy and very tasty.

Tuscan Chicken Sandwich

Swabian Maultaschen

Recipe link for Maultaschen.

Roasted Butternut Squash Ravioli's

From Epicurious

I made fresh spinach pasta to use for the ravioli's. I did the butter and hazelnut thing in this recipe, but liked the tomato sauce over the ravioli's better.

Ingredients

For filling
a 2-pound butternut squash, halved lengthwise and seeded
1 medium onion, chopped (about 1 1/2 cups)
1 1/2 teaspoons ground sage
1 tablespoon unsalted butter
1 garlic clove, minced
3 ounces aged goat cheese, grated (about 2/3)

60 won ton wrappers, thawed if frozen
1 stick (1/2 cup) unsalted butter
1/3 cup hazelnuts,toasted lightly and skinned and chopped coarse

Directions

Preheat oven to 425°F. and lightly grease a baking sheet.

Make filling:
Put squash halves, flesh sides down, an baking sheet and roast in middle of oven 30 minutes, or until flesh is very tender. When squash is cool enough to handle, scoop out flesh into a bowl and discard skin. Mash squash with a fork until smooth.

While squash is roasting, in a skillet cook onion and sage in butter with salt and pepper to taste over moderate heat, stirring, 5 minutes, or until onion is golden brown. Stir in garlic and cook, stirring, 1 minute.

Cool onion mixture slightly and add to squash. Add goat cheese and stir to combine well.

In a 6-quart kettle bring 5 quarts salted water to a gentle boil for ravioli.

Put 1 won ton wrapper on a lightly floured surface, keeping remaining wrappers in plastic wrap, and mound 1 tablespoon filling in center. Lightly brush edges of wrapper with water and put a second wrapper over first, pressing down around filling to force out air and seal edges well. If desired, trim excess dough with a round cutter or sharp knife. Transfer ravioli to a dry kitchen towel. Make more ravioli with remaining wrappers and filling in same manner, transferring as formed to towel and turning occasionally to dry slightly.

In skillet cook butter with hazelnuts over moderate heat until butter begins to brown, about 3 minutes, and immediately remove from heat (nuts will continue to cook). Season hazelnut butter with salt and pepper and keep warm, covered.

Cook ravioli in 3 batches in gently boiling eater 6 minutes, or until they rise to surface and are tender (do not let water boil vigorously once ravioli have been added). Carefully transfer ravioli as cooked with a slotted spoon to a large shallow baking pan and add enough cooking water to reach 1/2 inch up side of pan. Keep ravioli warm, covered.

Transfer ravioli with a slotted spoon ) letting excess cooking liquid drip off) to 6 plates and top with hazelnut brown-butter sauce.

Pasta with Roasted Vegetables

Another recipe gleaned from Epicurious.

Tasty, easy to make.

Ingredients

Nonstick vegetable oil spray
2 red bell peppers, cut into 1/2-inch pieces
1 medium eggplant, unpeeled, cut into 1/2-inch pieces
1 large yellow crookneck squash, cut into 1/2-inch pieces
1 1/2 cups 1/2-inch pieces peeled butternut squash
4 tablespoons olive oil

1 pound penne pasta

2 medium tomatoes, cored, seeded, diced
1/2 cup chopped fresh basil or 1 1/2 teaspoons dried
2 tablespoons balsamic vinegar
1 garlic clove, minced
1/2 cup grated Parmesan cheese

Directions

Preheat oven to 450°F. Spray large roasting pan with nonstick spray. Combine red bell peppers, eggplant, crookneck squash and butternut squash in prepared pan. Drizzle with 2 tablespoons olive oil; sprinkle with salt and pepper. Toss to coat. Bake until vegetables are tender and beginning to brown, stirring occasionally, about 25 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid.

Combine pasta, roasted vegetables, tomatoes and basil in large bowl. Add remaining 2 tablespoons oil, vinegar and garlic. Toss to combine. Season pasta to taste with salt and pepper, adding reserved cooking liquid by tablespoonfuls to moisten, if desired. Mound pasta on serving platter. Sprinkle with Parmesan cheese and serve.