Dinner with Friends, It’s My Pleasure!

· Thanks for sharing our table, Marsha, Mike, Stacie, Steve and Priscilla ·

July 18, 2017 2 Comments
corn and smoked tenderloin

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Dinner with Friends, It’s My Pleasure!

Making dinner and sharing it with friends has always been a pleasure.  Long before I started blogging, I loved to cook and share food.  Blogging gives me an reason to do it more often.    So welcome friends, pull up a chair and let me fix you something to eat.

Dinner Planning

I received a call from out of town friends letting me know they were going to be in town for the weekend.  I suggested they come for dinner.  Nicer than eating in a restaurant, casual and relaxed.  The meal planning for seven begins…

 Recipes can be located at the bottom of this post.

goat cheese with honey and black pepper, crackers

 

 

 

 

 

 

 

Starter

Fresh Goat Cheese with honey and black pepper, Making Fresh Goat Cheese, Chevre

Main

Herb and Spice Crusted Smoked Beef dinner plate, steak, corn potatoes and spinach

Tenderloin, injected with a bourbon butter.  Smoked with hickory and cherry, 60/40.  Smoked for 1 hour and 45 minutes, removed from smoker at 133, rested for 30 minutes before slicing

Roasted Corn, brushed with remaining bourbon butter, salt and pepper

Sweet and White Potato Au Gratin

Spinach, sauteed in garlic and olive oil

Dessert

Maple Sugar Panna Cotta topped with a Blueberry Lemon Sauce

Recipes:

Herb and Spice Crusted Smoked Beef Tenderloin

Steak and roasted cornCenter cut beef tenderloin, aka the Chateaubriand, remove all silver skin.

2 tablespoons honey

1 tablespoon whole grain mustard

1 -2 stalks fresh rosemary chopped

handful of parsley, chopped

Mix together and rub onto roast.

 

 

Bourbon Butter Injection Sauce

1 stick unsalted butter

1 tablespoon good bourbon

melt butter, stir in bourbon

Season generously with a good quality steak seasoning, such as Montreal Steak Seasoning.  Let the roast rest in the refrigerator for several hours.  Bring to room temperature before smoking.  Inject bourbon butter into several places throughout the roast.  Smoke at 230°, until the internal temperature reaches 133° for medium rare.  During the resting period, temperature will continue to rise.

Sweet and White Potato Au Gratin

Potato Au Gratin2 lbs sweet potatoes, sliced thinly

2 lbs white potatoes sliced thinly

4 cups milk

1/2 cup sour cream

1 1/2 cups sharp cheddar cheese, grated

1 1/2 cups monteray jack cheese, grated

1 1/2 sticks unsalted butter

4 Tablespoons flour

Salt and pepper

Directions

Butter a 9 x 11 in pan.  Preheat oven to 400º F.  Using a mandolin if you have one, slice the potatoes to 1/8 inch thickness.  Lay potatoes flat onto the bottom of the pan alternating a sweet potato slice and a white potato slice.  Continue to layer with remaining slices.

Heat milk, sour cream and butter in a sauce pan, add flour and heat until mixture starts to thicken slightly.  Add grated cheese (hold back about a cup to top the Au Gratin)stir until melted.  Add salt and pepper to taste, keep in mind the potatoes have not been seasoned.  Pour mixture over potatoes, sprinkle with remaining cheese and cover with aluminum foil.  Bake for 90 minutes, potatoes should be fork tender.  Remove foil and let the top brown.  Cool for about 15 minutes before slicing.

KITCHEN TIP:

Spray aluminum foil with cooking spray so that melted cheese does not stick

Place casserole dish on a cookie sheet, makes cleaning up the oven much easier

Maple Sugar Panna Cotta topped with a Blueberry Lemon Sauce, 8 servings
maple Sugar Panna Cotta with a Lemon Blueberry Sauce

Prepare eight custard cups by lightly coating with cooking spray

1 quart heavy cream

100 grams of pure maple sugar

1 1/2 teaspoons of pure vanilla extract

Heat cream and sugar long enough for the sugar to fully dissolve,  remove from heat and add vanilla.

25 grams silver sheet gelatin, dissolved in a quart of water.  Allow sheet gelatin bloom for 5 minutes, remove excess water by lightly squeezing.  Put into warm, less than 120° cream and sugar mixture.  Refrigerate until firm, about 4 hours.

KITCHEN TIP:

If you have not tried using sheet gelatin, you should.  It is easy to use once you get the hang of it!

Lemon Blueberry Sauce

1 1/2 cups fresh or frozen blueberries

zest and juice from one lemon

1/2 cup sugar

1 tablespoon cornstarch

Mix blueberries, sugar and lemon, heating over medium heat.  Stir in cornstarch, cook until thickened.

Enjoy! Chef Bea Marie

 

 

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2 Comments

  1. Lynne

    July 23, 2017

    My sister just shared your blog with me. Love it!!! Your recipes and photos look amazing

    • Chef Bea Marie

      July 28, 2017

      Thanks Lynne! It is a labor of love. Let me know if you have a topic you would like hearing more about, I am always looking for ideas and techniques to share. Cheers!

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