#blogger Archives - Garlic & Olive Oil Veins

Blue Cheese Crusted Filet Mignon

I love a good Filet Mignon!! Having a tender piece of meat with a blue cheese crust is one of my favorite thing. The first time I actually had it was a an upscale steak house. It wasn’t soon after that I was attempting to make at home! I was so surprised how it came out just like the restaurant. It’s not the healthiest, so I don’t make it often.

If you don’t love blue cheese like I do, you can definitely use a different cheeses. Parmesan or Romano cheese work wonderful too!

Blue Cheese Crusted Filet Mignon

Ingredients:

Crust:
1 stick salted butter, softened
1/4 cup + 2 T breadcrumbs, Italian seasoned
4 T crumbled blue cheese
1/2 T Extra virgin olive oil
2 t Italian seasoning
2 t garlic powder
2 t onion powder
1 t pepper
1 t garlic, finely minced or grated

Steak:
4-6 Filet Mignon, 6 oz each
Kosher salt
Pepper
1 T olive oil

Direction: In a medium bowl add stick of butter and smash down. Sprinkle in the breadcrumbs and add in the seasoning (Italian Seasoning, garlic powder, onion powder and pepper.)

Next add in the garlic and blue cheese and mix together well. Make sure everything is fully incorporated.

Spread out plastic wrap and add the butter mixture into the middle. Fold over the plastic wrap and shape the butter into a thicker log. Wrap tightly and place in the refrigerator for a few hours till it hardens. Note: this butter will last 7-10 days in the refrigerator.

For the steak, season the meat generously with salt and pepper. Heat a medium large skillet/cast iron to high heat. Next add in the oil. Sear the meat on both sides. You will want to cook according to your taste. I like mine medium rare, so I would cook it 3-4 minutes on each side depending on the thickness of the filet.

After the steaks are seared add them to a broiler safe dish/pan. Slice the butter into about 1/2 inch discs. (Thicker if you want a thicker crust) Top the steaks with the butter, you may need 2 depending on the sides of the filets.

Place the steaks in the oven on broil for about 3-4 minutes. Watch the steaks and make sure the crust is nice and golden brown. Too long and the crust will completely melt. ( It will still be delicious, but not a crust)

Remove from the oven and let rest a few minutes before serving. Serve with a nice baked potato. Enjoy!

July 13, 2020September 1, 2020

garlicandoliveoilveinsLeave a comment

Polenta Bites with Pulled Pork & Ricotta

I’m always looking to try new food creations and that’s exactly how this came to be. Yes, it’s another pulled pork recipe. Who doesn’t like pulled pork? This can very easily be made with bbq chicken as well.

While I was in culinary school we made polenta often. I will tell you right now, I haven’t made it in years. I cheated in this recipe and actually bought an organic polenta I found in a roll at the store. When I was shopping and came across it, I just had to buy it and give it a try. Hey, it is organic. I’m sure it’s not the greatest since it’s in a roll, duh! However, sometimes you just need to give something a try. It worked out perfectly for what I was wanting to use it for.

This recipe is pretty simple and would be PERFECT for a small dinner party. I’m not adding my pulled pork recipe but if you need it, check it out in my previous blogs. This is simply going to be giving directions on how to crisp up this rolled polenta and assembling. The flavors in this recipe are amazing. From the creamy ricotta to the heat from the pulled pork and the jalapeño this is one delicious bite of food.

Polenta Bites with Pulled Pork & Ricotta

Ingredients:
Polenta roll, sliced 1/2 inch slices
4 T butter
1 T Olive Oil
3/4 cup ricotta
2 jalapeños, sliced
1/2 small onion, diced
2 cups cooked pulled pork

Directions: Heat a medium sauté pan over high heat. Add in half the butter and olive oil and heat 2 minutes. Add in sliced polenta and cook for 4-5 minutes until golden brown. Next add in the remainder of the butter and oil and flip the polenta and cook for another 4-5 minutes. You can cook longer to your preferred the polenta cake crispier. Remove the polenta cake and place on paper towel.

To Assemble: Add a spoonful of ricotta over the polenta, then top with a spoonful of pulled pork next add the sliced jalapeño and diced onions. You can add more bbq sauce to the pork if you like it saucier. Sever and enjoy immediately.

October 16, 2019October 15, 2019

garlicandoliveoilveinsLeave a comment

Pulled Pork Stuffed Sweet Potatoes

Happy October everyone! The summer has come to an end and it’s finally my favorite season, fall. I love the crisp in the air, the sleeping with the windows opened and the warm and cozy comfort dishes.

I’ve been doing a lot of cooking just haven’t gotten the time to get the recipes down and posted. Life got in the way a little. I’ve been dealing with my dog, Coco who has some eye issues so that’s been the most important thing lately. It’s been a long last several weeks. In case you didn’t know I’m a huge dog lover. I have 2, both rescues. Peanut and Coco. I can’t say it enough, RESCUE! Please! 🙂

Ok, I got side tracked, back to the food! I have previously shared my pulled pork recipe. Take a look at that blog post to get my recipe. This is just an easy dish that is perfect for leftovers. This would also be a cool item for a potluck. All you need is to add the pulled pork (No sauce) to a crockpot, put your toppings in a bowl and everyone could make their own stuffed potatoes. I’ve only ever used sweet potatoes. It’s perfect with the tanginess of the pulled pork, but I love a good baked potato so I’m sure this would come out just as good! How cool would a stuffed potatoes bar be, am I right folks?

Pulled Pork Stuffed Sweet Potatoes

Ingredients:
8 oz cooked pulled pork
2 large sweet potatoes, cooked
– Favorite BBQ Sauce, to taste
1 jalapeño, sliced
1/2 small onion, diced

Assembling directions: Cut sweet potato in half, don’t go all the way to the ends, (this will help keep the goodness inside) Add in pulled pork, top the meat with BBQ sauce, sliced jalapeños and diced onion and serve.

Note: There is no end to the other toppings you could do. When I make my pulled pork sandwiches I top the pork with a creamy coleslaw (see pulled pork recipe for my coleslaw) That would be delish on top of this stuffed sweet potatoes.

October 7, 2019October 7, 2019

garlicandoliveoilveinsLeave a comment

Scallop Gratin with Crispy Prosciutto

I hope everyone had a wonderful holiday. In my family we always do seafood on Christmas Eve. We are Italian and it’s been a tradition for as long as I can remember. I made this scallop dish and it was a hit and super delicious and rather simple.

Scallops are one food item I have gotten a lot of questions about. People are worried about overcooking the scallops. That’s a common thing actually. If you are searing them, it’s a hot pan for 2-3 minutes on each side. You want the inside glistening when you cut into it. For these they are baked an take a little longer. There is so many different ways to use scallops. Check my recipes for seafood and you’ll find the scallop tacos. They are to die for as well.

For now, check out this upscale simple recipe!

Scallop Gratin with Crispy Prosciutto

Ingredients:
4 oz prosciutto or par-cooked bacon, minced or rough chopped
1/4 cup white wine
1 1/2- 2lbs bay scallops, rinsed, dried and mussel removed

Topping:
1 stick butter, soften
¾ cup plan panko breadcrumbs
3 T fresh lemon juice
3 garlic cloves, minced or grated
3 T olive oil
2 medium shallots, small diced
¼ cup parsley, chopped
2 t garlic powder
2 t onion powder
2 t kosher salt
1 t pepper

Directions: Heat oven 425°. In a medium baking dish add the wine and top with the scallops. In a medium bowl add all ingredients for the topping and mix well till incorporated. I used a fork to mash the butter and get everything fully mixed. Add mixture evenly on top of the scallops. Sprinkle with prosciutto or bacon. Bake in oven 12-16 minutes. Serve hot. Feel free to serve with bread for dipping in butter mixture.