Chateaubriand Served On A Blackberry Port Wine Glaze - What Are YOU Cooking?

[matcom]

for your selected holiday?

:9

[MrCoffee]

1. i'm cooking up a plan to swipe your dinner...that sounds tasty

[matcom]

3. LOL!

:spray:

[Midlodemocrat]

2. What time should I be there?

And, would you like me to bring anything?

:P

[matcom]

5. sure! bring along

TM

:P

[Midlodemocrat]

7. Knew that was coming.

:(

What about BoyMidlo and BabyMidlo. They're a hoot. Well, not really.

[matcom]

8. no thanks

what do you think I AM? some kinda pervert? :eyes:

[malta blue]

4. recipe please???

Sounds delicious. So far I only have the appetizer planned....wild boar sausage with a blueberry reduction....

[bbernardini]

6. Beer.

Not so much cooking it as drinking it.

[pscot]

9. Prime rib

with a leg of lamb for back-up. Maybe a potato or a green bean. Plenty of cabernet. Pineapple upside down cake with whipped cream. Satisfying but not gaudy.

[ganeshji]

10. Slather some ranch dressing on that and I'll be right over.

[Parche]

11. holidays

Beverages
Beverages and more Beverages

[xchrom]

12. pan roasted organic filet mignon w/ a cognac, demiglace reduction,

roasted butternut squash and hericot vert blanched and sauteed.

[meegbear]

13. Nothing ...

I'll be in Milford dining on Chateaubriand served on a blackberry port wine glaze.

[Callalily]

14. Beer-Braised Beef with Italian Salsa Verde

Using Guinness Stout - should be good!


Beer-Braised Beef with Italian Salsa Verde

Salsa Verde:
1 cup chopped fresh mint
2/3 cup chopped fresh dill
1/3 cup chopped fresh flat-leaf parsley
1/4 cup finely chopped shallots
1 tablespoon chopped capers
3 tablespoons extravirgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Beef:
2 pounds boneless chuck roast, trimmed, cut into 3-inch cubes
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Cooking spray
1 teaspoon olive oil
3 cups vertically sliced onion (about 1 large)
1 cup fat-free, less-sodium beef broth
1 (12-ounce) can Guinness Stout

Remaining ingredient:
1 (16-ounce) loaf Italian bread, cut into 16 (1-ounce) slices, toasted


Preheat oven to 350°.
To prepare salsa, combine first 8 ingredients in a small bowl. Cover and refrigerate.

To prepare beef, sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef; cook 5 minutes or until browned. Remove from pan.

Add 1 teaspoon oil and onion to pan. Reduce heat, and cook 12 minutes or until golden brown, stirring occasionally.

Return beef to pan. Add broth and beer; bring to a boil. Cover, reduce heat, and simmer 1 hour and 30 minutes or until tender. Remove beef from pan; shred with 2 forks. Return beef to pan; stir. Spoon 1/4 cup beef mixture over each bread slice; top each with 1 1/2 tablespoons salsa.

Yield: 8 servings (serving size: 2 topped slices)