Saturday, March 30, 2013

Grilled Tenderloin of Beef

Good Foodie, Good Foodie I do neglect you don't I?  I spend more time writing my other blogs ,Keith's Space and Escapades than I do you it would seem....but that's what makes this blog the most exclusive of all my blogs...It's like an event when there is a new Good Foodie post!  I wish more of you would comment...Let me know I was doing a good job!

Enough about that!  Today, I have a nice recipe for beef that is certainly closest to my heart...with beef being my favorite meat, as my wife would tell you.

This Grilled Tenderloin of Beef is prepared with a spicy herb venaigrette. (The vinaigrette can be prepared several hours in advance of the beef.)



  • 1 cup(s) (loosely packed) parsley leaves
  • 1 cup(s) (loosely packed) basil leaves
  • 1/2 cup(s) (loosely packed) mint leaves
  • 1 tablespoon(s) fresh thyme leaves
  • 1/4 teaspoon(s) red pepper flakes, or more to taste
  • 1 large clove garlic
  • 2 tablespoon(s) white wine vinegar
  • 2/3 cup(s) olive oil
  • 1 teaspoon(s) kosher salt, plus more to taste
  • 1 (5- to 6-pound) beef tenderloin, trimmed
  • 2 tablespoon(s) olive oil
  • 2 teaspoon(s) kosher salt
  • 2 teaspoon(s) cracked black pepper
  1. To make vinaigrette: In a blender or the bowl of a food processor fitted with knife blade, combine herbs, red pepper flakes, and garlic. Pulse until well chopped. Add vinegar and pulse to combine. With the motor running, slowly add 2/3 cup olive oil until vinaigrette is almost pureed. Add salt and adjust seasoning to taste. Transfer to a serving bowl and set aside.
  2. To make beef: Preheat gas grill to medium-high, or prepare a charcoal grill for direct grilling over medium-high heat. Brush meat with olive oil and sprinkle with salt and pepper. Place on grill, cover and cook 30 to 40 minutes, turning every 5 minutes. For rare beef, remove from grill when a meat thermometer reads 115 degrees (120 degrees for medium rare). Let sit 20 minutes; the temperature of the tenderloin will rise about 10 degrees and it will continue to cook. Slice and serve warm or at room temperature, topped with herb vinaigrette.
Serve with some scalloped potatoes-

and a nice red wine-

Enjoy! Eat Well My Friends!

Tuesday, March 19, 2013

Grilled Cheese Anyone?

You can't get any more basic than a grilled cheese sandwich can you?  The best grilled cheese is the gooiest grilled cheese, says Food and Wine's author Laura Werlin: "After you bite into it, the cheese should stretch out past your face as far as your arm will reach. Otherwise, it's just not right." 

She's absolutely right...and what I'm presenting here is a little slant on the traditional grilled cheese...This is called the uh, New American Grilled Cheese...

Check the technique!


  • 4 cooked andouille sausages, sliced lengthwise in thirds
  • 3 tablespoon(s) butter, softened
  • 10 ounce(s) extra-sharp orange cheddar, 6 ounces shredded, 4 ounces sliced
  • 8 large slices sourdough bread
  • 2 tablespoon(s) Dijon mustard
  • 4 ounce(s) (about 1 cup ) Monterey Jack cheese, shredded
  • 12 cornichons, halved, plus more for serving

  1. In a large nonstick skillet, cook the sliced sausages over moderate heat, turning once, until browned, about 8 minutes. Transfer the sausages to a plate and wipe out the pan.
  2. In a bowl, stir the butter with the shredded cheddar cheese just until combined. Spread the cheddar-butter on one side of each slice of bread; arrange them buttered side down on a work surface. Spread the mustard on the bread and sprinkle the Monterey Jack over the mustard. Top four slices with the sausages, halved cornichons, and the sliced cheddar. Close the sandwiches, pressing lightly and tucking in any stray cheese.
  3. Place the sandwiches in the skillet, cover, and cook over moderately low heat until golden on the bottom, 3 minutes. Press with a spatula to flatten slightly, then flip the sandwiches, cover, and cook until browned on the bottom, 3 minutes longer; lower the heat if the bread is browned before the cheese melts completely. Transfer the sandwiches to a cutting board and let rest for 2 minutes, then cut them in half and serve with cornichons.
So there! What do you think of that? Knocked your socks off didn't it? Damn right it did?

Enjoy! Eat Well My friends!

Thursday, March 14, 2013

Penne Pasta with wild Mushrooms

Two days in a row...How about that!! yes I'm back on the most neglected of my blogs with a new pasta recipe...A totally low fat pasta recipe that the entire the family can enjoy.

  • 2 tbsp olive oil
  • 3 shallots, peeled and finely chopped
  • 1-2 cloves garlic, peeled and crushed
  • 2/3 lbs fresh wild mushroom, wiped and sliced
  • 1 tbsp balsamic vinegar
  • 1.1 lb packet of fresh Penne Rigate
  • ¼ tsp freshly grated nutmeg
  • Salt and freshly ground black pepper
  • 2 tbsp freshly chopped basil and parsley
  •  2 6 oz containers of Yogurt (Yes...Yogurt!!!)


    1. Heat the oil in a large saucepan and sauté the chopped shallots and crushed garlic for 2-3 minutes without browning. Stir in the mushrooms and vinegar and cook for another 3-4 minutes.
    2. Meanwhile, cook the Penne Rigate according to the pack instructions and drain well.
    3. Stir the pasta into the mushrooms and reheat. Season to taste. Add the 2 containers of Yogurt and stir well. If liked, Parmesan cheese can be sprinkled on just before serving.
    4. Serve piping hot and garnish with fresh herbs (if your kids don’t object).
    Enjoy! Eat Well My Friends!

    Wednesday, March 13, 2013

    Tortellini & Spinach in Garlic Broth

    Okayyyy, today I thought I would go with something a little exotic and different....a nice soup for the last few days of winter...Come on Spring...

    With this recipe..Which I got out of Food and Wine magazine ,Don't be tempted to cook the tortellini in the soup; It will soak up too much of that irresistible garlicky broth. Cook them separately, as the soup simmers, and stir them in at the last moment.

    • 2 tablespoon(s) olive oil
    • 5 clove(s) garlic, minced
    • 3 cup(s) water
    • 3 cup(s) canned low-sodium chicken broth or homemade stock
    • 1 1/2 teaspoon(s) salt
    • 1 pound(s) fresh or frozen cheese tortellini
    • 1 pound(s) (about 2 1/4 quarts) spinach, stems removed, leaves washed well
    • Grated Parmesan, for sprinkling

    1. In a large pot, heat the oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the water, broth, and salt and bring to a boil. Reduce the heat and simmer, covered, for 10 minutes.
    2. Meanwhile, in a large pot of boiling, salted water, cook the tortellini until just done, about 4 minutes for fresh or 12 minutes for frozen. Drain.
    3. Add the spinach to the soup and cook until just wilted, about 1 minute. Stir in the tortellini. Serve the soup sprinkled with grated Parmesan and pass more of the grated cheese at the table.
    4. Variations:

      • Substitute one quart of shredded escarole for the spinach.
      • Use meat- or cheese-filled ravioli instead of the tortellini.
    I said I got this from Food And Wine Magazine and the proper wine to have with this is Tocai friulano, one of Italy's hidden treasures, bears no relation to the Tokays of Hungary or Alsace. It has a full body and penetrating citrus and nut flavors that will be superb here, according to them.

    Enjoy!  Eat and Drink well my friends!

    Sunday, March 10, 2013

    Garlic Chicken Breast

    I may have posted a recipe for this before...I'm not sure...but if you're looking for something different to do with your chicken this Sunday Afternoon ,then here is something easy and good...

    This particular garlic fried chicken breast recipe works well for lunch and as well as a light dinner. I usually like my chicken breast on toasted buns, with honey mustard, lettuce, onions and tomatoes.Now that's some good eatin..

    What I like most about this garlic fried chicken breast recipe is the fact it's easy to prepare and cooks up in about 25 minutes.

    Here are the simple directions for how you can cook garlic fried chicken breast check it out..


    • 2 to 4 boneless chicken breast
    • 1 cup all-purpose flour
    • 3 teaspoons garlic powder
    • 1 teaspoon black pepper
    • 1 teaspoon salt
    • 1 teaspoon paprika
    • 1 egg
    • 1/2 cup milk
    • vegetable oil
    Cookware and Utensils:
    • paper towels
    • measuring cup
    • spoons
    • brown paper bag
    • small mixing bowl
    • heavy cast iron skillet


    You can use fresh or frozen chicken as the main ingredient to this chicken breast recipe. If you use frozen allow for ample time to thaw the chicken. Start by pounding each chicken breast to an even thickness so it cooks evenly. Go ahead and rinse your chicken under running cold water. Pat chicken breast dry with paper towels and set aside.
    1. To make flour mixture, add all dry ingredients to a brown paper bag or plastic big. Close bag and shake to get a uniform mix of the dry ingredient, set aside.
    2. In a small mixing bowl whisk together your egg and milk. Dip each chicken breast into the wet mixture, then thoroughly coat with the seasoned flour and set aside.
    3. Add about 1 inch of vegetable oil to a heavy bottom or cast iron skillet and heat on medium high until sufficiently hot.
    4. Test the cooking oil by tossing a drop of water into the skillet. If the oil crackles or pops it's ready for cooking. Depending on your stove, you may have to adjust the temperature up higher.
    5. Add the chicken breast to the skillet. Do not overcrowd the skillet this will only hamper your cooking efforts. Cook chicken breast uncovered for about 5 minutes on each side, turning only once. The chicken breast is done when it center has reached an internal temperature of 160-165 degrees.
    Serve with-

     String Beans-

    And Candied Yams-

    Enjoy!  Eat well my friends!

    Thursday, March 7, 2013

    Chicken with Fresh Peas & Sparkling Wine

    Okayyyyyyyyyy, after's time for something that I actually would eat...Check this dish out!


    • 1 (about 3 1/2 pounds) whole chicken, cut up into 8 pieces
    • 1 1/4 teaspoon(s) fine-grained sea salt
    • 1/2 teaspoon(s) pepper
    • 2 tablespoon(s) canola oil
    • 1 pound(s) new potatoes, quartered
    • 1 cup(s) chopped onion or leeks
    • 3 cup(s) sparkling white wine
    • 2 cup(s) fresh peas
    • 1 tablespoon(s) unsalted butter
    • 2 tablespoon(s) chopped dill
    1. Brown the chicken: Preheat oven to 350°F. Line a platter with several layers of paper toweling and set aside. Season the chicken pieces with the salt and pepper. Add the oil to a large, ovenproof skillet set over medium-high heat. Place the chicken pieces, skin-side down, in the skillet and cook until well browned and skin is crispy -- about 5 minutes per side. Remove chicken from skillet to the prepared plate and discard fat, reserving 3 tablespoons.
    2. Finish the casserole: In the same skillet, add the reserved oil and the potatoes; cook over high heat on one side until browned -- about 10 minutes. Add the onions and cook for 2 minutes. Add the sparkling wine and let boil for 1 minute. Return the chicken pieces to the skillet; transfer to oven and roast for 40 minutes. Add the peas to the skillet and cook for an additional 5 minutes. Dot the chicken pieces with equal amounts of the butter and let it melt over the chicken. Sprinkle the dill over the casserole and serve immediately.
    Serve this with a nice red wine.....

    Enjoy!  Eat well my friends!

    Wednesday, March 6, 2013

    Quiche Lorraine

    First off, I'm going to tell you right now that I don't eat this...Have no desire to....I prepared this when I was in a High School Home economics class... (I took it to meet girls...One girl in particular!) It did not turn out well...The young lady I was trying to get in good with...Well...That didn't turn out well either...

    But ..........(There is always a  but...)I understand that this is a French delicacy...and there might be some of you out there that will eat this and find it quite good...Might as well give you a proper recipe..


    • All-purpose flour, for dusting
    • Tart Dough
    • 10 ounce(s) slab bacon, cut into 3/4-by-1/4-by-1/4-inch strips
    • 3 large eggs
    • 2 cup(s) heavy cream
    • 3/4 teaspoon(s) coarse salt
    • 1/4 teaspoon(s) freshly ground pepper
    1. On a lightly floured work surface, roll out dough to 1/4 inch thick. Cut out a 13-inch circle from dough. Press dough onto bottom and up sides of an 11-inch tart pan with a removable bottom; trim dough flush with top edge of pan. Prick bottom all over with a fork. Transfer to a rimmed baking sheet. Freeze until firm, about 30 minutes. Preheat oven to 400 degrees F.
    2. Line tart shell with parchment paper, and fill with pie weights or dried beans. Bake until dough starts to feel firm on the edges, about 20 minutes. Remove parchment and weights; continue baking until crust is pale golden brown, about 10 minutes. Let cool completely on a wire rack. Leave oven on.
    3. Cook bacon in a large skillet over medium heat until browned, about 10 minutes. Transfer with a slotted spoon to paper towels to drain.
    4. Whisk eggs, cream, salt, and pepper in a medium bowl. Pour mixture into tart shell, and scatter the bacon strips on top. Bake until puffed and pale golden brown, about 30 minutes. Let cool at least 30 minutes before serving.
    Well,There you have it... For those that may just like these...and I am sure there are some...

    Have at it...Enjoy! Eat well my friends!

    Saturday, March 2, 2013

    Banana French Toast

    It's early Saturday Morning...I'm just waking up and I want some breakfast......So what do I want? something a little different...Check it out..


  • /2 cup(s) fat-free (skim) milk
  • 1 large egg
  • 1 tablespoon(s) light-brown sugar
  • 1/4 teaspoon(s) ground cinnamon
  • Coarse salt
  • 1/2 tablespoon(s) butter
  • 4 slice(s) whole-wheat sandwich bread
  • 1banana
  • 4 teaspoon(s) pure maple syrup 

  • In a large shallow bowl, whisk together milk, egg, sugar, cinnamon, and a pinch of salt.
  • Dip bread, one slice at a time, into egg mixture, pressing down so bread absorbs liquid. In a large nonstick skillet, melt butter over medium heat. Place all 4 slices in skillet; cook 2 minutes per side or until golden brown.
  • Meanwhile, cut banana crosswise into 1/4-inch-thick rounds. Divide bread between two plates; top with banana and syrup. Serve with a nice cold glass of milk. 

  • Enjoy!  Eat well my friends.

    Food Safety Tips
    Protect yourself against food-borne illnesses.

    1. Use a "refrigerator thermometer" to keep your food stored at a safe temperature (below 40 degrees fahrenheit).

    Cold temperatures slow the growth of bacteria. Ensuring that your refrigerator temperature stays at 40 degrees Fahrenheit or colder is one of the most effective ways to reduce your risk of food-borne illness. You can buy a refrigerator/freezer thermometer at appliance stories, home centers (i.e. Home Depot), and kitchen stores including online ones, such as

    2. Defrost food in the refrigerator, the microwave, or in cold water... never on the counter!

    Perishable foods should never be thawed on the counter for longer than two hours because, while the center of the food may remain frozen, the outer surface may enter the Danger Zone, the range of temperatures between 40 and 140 degrees fahrenheit, in which bacteria multiply rapidly. If you’re short on time, use the microwave or you can thaw meat and poultry in airtight packaging in cold water. Change the water every half-hour so it stays cold and use the thawed food immediately.

    3. Always use separate cutting boards for raw meat/poultry/fish and cooked foods/fresh produce.

    Bacteria from uncooked meat, poultry, and fish can contaminate cooked foods and fresh produce. An important way to reduce this risk is to use separate cutting boards for raw meat/poultry/ fish, and cooked foods/fresh produce.

    4. Always cook meat to proper temperatures, using a calibrated instant-read thermometer to make sure.

    One effective way to prevent illness is to use a food thermometer to check the internal temperature of meat, poultry, and egg dishes. The USDA Recommended Safe Minimum Internal Temperatures are as follows:

    * Beef, veal, and lamb (steaks and roasts), fish - 145 degrees fahrenheit

    * Pork and ground beef - 160 degrees fahrenheit

    * Poultry - 165 degrees fahrenheit.

    Cook meats like roasts and steaks to lower temperatures, closer to medium-rare, so that they retain their moisture. It is recommended that those who are at high risk for developing food-borne illness (i.e. pregnant women and their unborn babies, newborns, young children, older adults, people with weakened immune systems, or certain chronic illnesses) should follow the USDA guidelines.

    5. Avoid unpasteurized/raw milk and cheeses made from unpasteurized milk that are aged less than 60 days.

    Raw milk is milk from cows, sheep, or goats that has not been pasteurized (heated to a very high temperature for a specific length of time) to kill harmful bacteria that may be present. These bacteria, which include salmonella, E. coli and listeria, can cause serious illness and sometimes even death. The bacteria in raw milk can be especially dangerous to pregnant women, children, the elderly, and people with weakened immune systems or chronic illnesses. Raw milk cheeses aged 60 days or longer are okay, since the salt and acidity of the cheese-making process make for a hostile environment to pathogens.

    6. Never eat "runny" eggs or foods, such as cookie dough, that contain raw eggs.

    Even eggs that have clean, intact shells may be contaminated with salmonella, so it’s important to cook eggs thoroughly until both the yolk and the white are firm. Casseroles and other dishes containing eggs should be cooked to 160 degrees fahrenheit and you can use an instant-read food thermometer to check. Eggs should always be cooked fully and those who are at high risk for developing foodborne illness (pregnant women and their unborn babies, newborns, young children, older adults, and people with weakened immune systems or certain chronic illnesses should follow the USDA guidelines. If you can’t resist runny eggs or sampling cookie batter, use pasteurized eggs. They’re found near other eggs in large supermarkets.

    7. Always wash your hands in warm soapy water for at least 20 seconds before handling food and after touching raw meat, poultry, or eggs.

    You can pick up a lot of bacteria out in the world, so it’s important to always wash your hands before you eat or prepare food. You should also wash your hands after touching any uncooked meat, poultry, fish, or eggs, as the bacteria from these foods can contaminate cooked foods and fresh produce. Use soap and warm water and wash thoroughly for at least 20 seconds.

    8. Always heat leftover foods to 165 degrees fahrenheit.

    The USDA recommends heating all cooked leftovers to 165 degrees fahrenheit in order to kill all potentially dangerous bacteria.

    9. Never eat meat, poultry, eggs, or sliced fresh fruits and vegetables that have been left out for more than two hours or more than one hour in temperatures hotter than 90 degrees Fahrenheit.

    If you leave perishable foods out of the refrigerator or freezer for more than two hours they may enter the Danger Zone—the unsafe temperatures between 40 and 140 degrees Fahrenheit, in which bacteria multiply rapidly.

    10. Whenever there’s a food recall, check products stored at home to make sure they are safe.

    You should discard any food that’s been recalled because it’s associated with the outbreak of a food-borne illness. But, according to a survey conducted by Rutgers University during the fall of 2008, only about 60% of Americans search their homes for foods that have been recalled because of contamination. For more information on food recalls, visit the website

    Cavier & Vodka
    Courtesy of The Lady (Bug) of the Household