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Wednesday October 7th, 2009

Cold Roasted Fillet of Beef

COLD ROASTED FILLET OF BEEF

Makes 8 to 10 servings

1 fillet of beef (3 1/2 to 4 pounds), trimmed and tied (ask your butcher to do this for you), at room temperature
Freshly ground black pepper to taste
3 tablespoons vegetable oil
3 tablespoons soy sauce
Salt to taste

Preheat the oven to 500 degrees. Rub the meat with the black pepper, oil, and soy. Place the fillet in an oiled roasting pan and roast for 20 to 25 minutes, or until a meat thermometer registers 130 to 140 degrees for medium-rare, 145 to 150 degrees for medium. Remove from the oven and let cool. The fillet can be prepared up to two days in advance, then wrapped and stored in the refrigerator.

When ready to serve, slice the fillet crosswise into thin slices.

Wednesday October 7th, 2009

Great for Tailgating!

If you something if bit easier here are some ideas from our website. We have shrimp or crawfish pies as well as bite-size crab cakes, which can be heated before leaving the house and packed in insulated containers to keep them warm for service at the stadium. Bring along some tartar or cocktail sauce and you’ll have everyone eating out of your hand. Or, select from a large assortment of fresh and smoked sausages (to throw on the grill) and to serve with any of Tabasco’s condiments such as spicy mustard, spicy mayonnaise or spicy ketchup! That’ll get your taste buds tingling for sure!

And what could be simpler than carrying along a few jars of Tabasco’s 7-Spice Chili (original or spicy) to which you add to browned ground beef. Bring lots of crackers or chips! Hey, you might want to try Fowler’s False Alarm Chili Kit and make several batches of different kinds of chili! Baby, if it’s cold outside, chili will certainly take the chill off! Better bring some Zapp’s potato chips as well.

Now, you do have another choice for football parties. If you don’t want to make a trip to the stadium or can’t attend the game, by all means host a small party at your home to watch your favorite teams on the tube.

A slow-cooked brisket or a roast fillet of beef can be prepared ahead of time, then sliced thinly for sandwiches. Have pistolettes or an assortment of sliced breads or rolls to offer guests. To make a spread for the bread, combine equal parts of mayonnaise and Creole mustard.

Wednesday September 30th, 2009

Shrimp Salsa

SHRIMP SALSA

This is an easy appetizer to make and bring along.

Makes about 5 cups

1 1/2 pounds boiled shrimp, peeled and deveined
2 ripe medium-size avocados, peeled and cubed
1/4 cup fresh lime juice
3 cups coarsely chopped ripe tomatoes (about 1 1/2 pounds)
1 1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
1 teaspoon chopped garlic
1 tablespoon chopped pickled jalapenos
Pinch of ground cumin
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon hot sauce

Coarsely chop the shrimp and set aside

Combine the avocados with the lime juice and toss gently to coat. Set aside.

Combine the shrimp, tomatoes, green onions, cilantro, garlic, jalapenos, cumin, salt, black pepper and hot sauce in a large bowl and toss to mix. Add the avocados and mix gently. Chill for at least two hours before serving with tortilla chips.

Wednesday September 23rd, 2009

Mulled Cider

MULLED CIDER

For a non-alcoholic beverage, this is great when the weather is cool.

2 quarts apple cider
10 whole cloves
10 whole allspice
4 (4-inch) cinnamon sticks
1/4 cup firmly packed light brown sugar

Combine all of the ingredients in a large, heavy pot over medium-high heat. Bring to a boil, then reduce the heat and simmer for five minutes. Remove and discard the cloves, allspice, and cinnamon sticks. Serve hot.

Makes about 2 quarts

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