Tag Archives: cream

JR’s Brandy Mustard Filets

The Chef told me “this should have been the first recipe to go on the blog.  It’s stupid good.”  This got me to thinking about which recipe was actually the first, and it should come as a surprise to no one that it was Fat Girl Special Dip from the resident FG herself. How classy!
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I think we can all agree that we’ve dialed up the taste-level here in the last few months, and that is thanks in no small part to all of our wonderful contributors. JR, the latest to finally give up the goods*, has got a recipe here that appears to be both simple and sophisticated. In my experience brandy and whipping cream make everything crazy succulent (see Barrett’s Sauteed Shroom Sauce for proof), so I have no doubt this is as fantastic as The Chef says.
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Besides, a girl can’t live on hot sausage and cream cheese alone… Well I guess she could, but it would probably be a lonely, brief existence that ended in heart disease and/or mauling by house cats. And nobody wants that.
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4 beef tenderloin steaks (about 2-3 inches thick)
4 tbsp butter
4 tbsp of dijon mustard
2 tsp of Worcestershire
1/2 cup brandy
1 cup whipping cream
salt and pepper
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  1. Season steaks with salt and pepper.
  2. Melt butter in a cast iron skillet over medium high heat. Cook steaks 5 minutes per side for medium rare.
  3. Remove steaks to plate to rest.
  4. Add mustard and Worcestershire to skillet. (If you wanted to add ‘shrooms here, I’d support you in that effort.) Season with pepper and and stir to combine. Remove skillet from heat.
  5. Add brandy and ignite. When flame dies, return skillet to heat.
  6. Add cream and boil for 2 mintues until reduced to a thin sauce. Pour over steaks to serve.

Serve these up with some roasted garlic mashed potatoes and asparagus. Dinner is served.

*It should be noted that The Chef stole this recipe from JR’s cookbook under the guise of visiting sweet Holly Hays yesterday. Let it never be said that Barrett doesn’t have a diabolical side. Especially when recipe-warfare is involved.

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Filed under Beef, French food, Main Course, Meat, Sauces, Special Occasion

Creamy Polenta

This is  good, basic polenta recipe. You can substitute cream cheese for parmesan if you like. (Barrett, I don’t want to hear it about putting cream cheese in everything. The recipe said I could. And you’re not my real Dad anyway.)

1 quart chicken stock
1 1/2 cups finely ground cornmeal
1/4 cup heavy cream
1/4 cup freshly grated Parmesan
3 tbsp butter
pinch sea salt

  1. In a large saucepan bring the chicken stock to a slow simmer.
  2. Quickly whisk the cornmeal into the stock and lower the temperature to keep it from splattering.
  3. Stir in the cream, Parmesan, butter, and salt. Serve with Mushroom Ragout or other topping of choice.

Polenta Recipe taken from m’boy Tyler Florence. The cream cheese is a suggestion from Hungry Memphis.

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Filed under Side dishes

Peppermint Ice Cream

Pair this with some chocolate pie and/or some warm chocolate sauce, and you have an unbeatable Southern dessert. The memory of this cool, minty deliciousness may even be enough for me to break down and buy an ice cream machine. One taste and you’ll be hooked. Trust.

1/2 can LEO peppermint sticks, crushed
1 quart half and half
1/2 pint cream

  1. Dissolve peppermint in half and half.
  2. Add cream.
  3. Freeze in ice cream machine.

If you haven’t seen this ball ice cream maker, be sure to check it out. You just add ice, rock salt, and ice cream mix and toss it around to freeze. Again, in my infinite kid-wisdom, this seems like a no-brainer for parents. Kids get entertained and you get the nummy rewards. That’s why people have kids in the first place, right?

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Filed under Comfort food, Dessert, Southern food, Sweets

Mr. T’s “Secret” Chocolate Chip Cookie Recipe

Contrary to what you’re probably expecting, this recipe didn’t come from Morgan’s dad OR the most notably mohawked member of the A-Team. These hail from our high school French teacher Mr. Turvaville who always seemed hilariously frustrated with our poor pronunciation yet would bribe us to keep trying with these delicious little cookies.

I actually ended up having Mr. T again at UT for French, and Lindsey Wallace and I badgered him into bringing a batch of these to class. They were still as nummy as I remembered. He also gave me an A despite missing almost every Friday class, so Mr. T and his cookies will always hold a special place in my heart.

2.5 cups firmly packed light brown sugar
1.5 sticks butter-flavored Crisco
4 tbsp heaving whipping cream
2 tbsp vanilla extract
2 eggs
3.5 cups flour
2 tsp salt
1.5 tsp baking soda
3 cups Ghiradelli double chocolate chips

  1. Preheat oven to 375 and place foil on countertop for cooling cookies.
  2. Combine brown sugar, Crisco, whipping cream and vanilla in large bowl. Beat at medium speed until well blended.
  3. Beat eggs into the mixture.
  4. Combine flour, salt and baking soda in a separate bowl. Gradually add to Crisco mixture until well blended.
  5. Fold in chocolate chips and roll the dough into balls. Place on cookie sheets.
  6. Bake for 8-10 minutes. Cool for 2.

If you want to go full-fat fantastic, you can melt the rest of the chocolate chips with a tablespoon (or more) of Crisco and drizzle on top. Nummmmm.

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Filed under Comfort food, Dessert, Snacks, Sweets

Zebra Cake

Alright Whito – here it is. While I’ve misplaced my Hutchison cookbook and am not very dessert-oriented, I do like to help a woman out. Especially a pregnant woman. So here you go ‘To – Hope you and the little one enjoy the frosty goodness!

3 cups heavy whipping cream
3 tbsp sugar
1 tbsp vanilla
3 boxes of Nabisco chocolate wafers (these can be hard to find, but you can usually score some at Fresh Market)

  1. In a large bowl, beat cream, sugar and vanilla with an electric mixer on high speed until soft peaks form.
  2. Layer cream then cookies in a baking pan until it reaches the top. (If you want to go super pretty, check out this stacking method by Smitten Kitten.)
  3. Refrigerate for 8 hours or overnight.

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Filed under Dessert, Special Occasion, Sweets

Houston’s Spinach Dip

I think we’d all agree that Houston’s Chicago-Style Spinach Dip is the shiz. I think we’d also all agree that we can’t have it as often as we’d like due to time, distance, or simple lack of funds.

Fortunately for us, the Hutchison class of 2001 foresaw our dilemma and included it in the adorably titled “Graduate and Be Glad You Ate.” Make sure you pick up some sour cream, salsa and well-salted tortilla chips. Just wouldn’t be the same without the trimmings.

2 packages frozen chopped spinach, cooked and drained
1.5 cans artichokes, chopped and drained
1 onion, chopped
1 stick of butter
1/2 tspn cayenne pepper
salt, pepper and garlic powder to taste
8 oz cream cheese
8 oz shredded monterey jack
4 oz shredded swiss cheese
4 oz shredded mozzarella cheese
4-6 oz heavy whipping cream
4 oz shredded parmesan cheese
Tortilla chips (If you’re in Memphis, Las Delicias has the perfect chips for this dip.)

  1. Saute onion in butter until tender.
  2. In a mixing bowl beat cream on medium speed, gradually folding in cream cheese until it forms creamy mixture.
  3. Add the rest of the ingredients except the parmesan cheese and mix well.
  4. Marinate in fridge at least 2 hours (the longer the better).
  5. Preheat oven to 325.
  6. Top with parmesan and heat until bubbly.

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Filed under Appetizers, Comfort food, Dips, Party food, Restaurant Recipes

Barrett’s Best Mashed Potatoes – Wasabi, Rosemary, Goat Cheese & More

The Chef likes to experiment… wait, that sounds wrong. What I mean to say is that he doesn’t like to cook the same thing twice. Unfortunately he is SOL when it comes to these taters because they are the bomb. (I’m sorry. That term is stupid and incredibly 1998, but it felt right, so I went with it.)

As Alton Brown would say on the hilariously hosted Iron Chef America, “the chef is here to offer his most succulent variations,” and so it is with Nummy. Here The Chef provides both the basics and some extra jazz for when you’re feeling frisky. My personal favorite is the horseradish, but I can lick a bowl clean no matter what kind is on the menu.

Wasabi Mashed Potatoes
6 Idaho potatoes, peeled
2 cup of half and half
8 tablespoons of unsalted butter
4 tablespoons of wasabi paste*
salt to taste

  1. Cut potatoes in half and place them in a pot of well-salted water.  Bring to a boil and cook until potatoes are easily pierced with a knife.
  2. Drain the potatoes and return them to the pot.
  3. In a saucepan, heat butter, half and half, and salt until the butter melts.  Pour over potatoes and mash together.
  4. Gently fold in the wasabi paste*. Season with salt.

*To make the other versions, simply substitute the items below for the wasabi. You’ll want to add them a little at a time until you’ve found the perfect amount for your taste. You can also use unpeeled red potatoes for these recipes for added texture and color.

Rosemary garlic mashed red potatoes

  • Rosemary and garlic
  • Lemon and thyme
  • Goat cheese and chives
  • Blue cheese
  • Pesto (1 tablespoon)
  • Dijon mustard
  • Truffle oil
  • Roasted garlic
  • Horseradish and parmesan
  • Cooked crawfish tails
  • Fresh dill and sour cream
  • Caramelized onions
  • Green onions, parsley and capers

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Filed under Comfort food, Potatoes, Side dishes, Southern food, Veggies