Entertaining At Home Part 2 - The Main Course

It is at once the most enjoyable yet fretful proposition in one's cooking life:The opportunity to entertain. When people are coming over...be it a small knot of close friends or a larger group for a special celebration of some kind...we want to do the cooking ourselves and do it right!

It's work, yes. But it's also the reward. As a lover of cooking and good food, cooking is an integral part of my life and I hope it is that way for you too. Plus. kitchen time is always a good time. That's where folks like to gather. And later on, hearing guests' praises for a job well done is more than worth the time and effort it to to create..

Oftentimes, a little inspiration is all you need to start your journey towards those rewards. You want new ideas for something new to create, something different to serve, something that will make heads turn.

Next stop on our entertaining journey is the Main Course...

In formal dining, a well-planned main course can function as a sort of gastronomic apex or climax. In such a scheme, the preceding courses are designed to prepare for and lead up to the main course in such a way that the main course is anticipated and, when the scheme is successful, increased in its ability to satisfy and delight the diner. The courses following the main course then calm the palate and the stomach, acting as a sort of dénouement or anticlimax.

 

*Peppered Roast Beef w/Cranberry-Red Wine Sauce*

"A boneless beef sirloin tip roast is a tender and affordable cut. It is paired with a sweet-tart sauce that provides a nice counterpoint to the rich meat."

Ingredients

"Beef"

1 3lb boneless sirloin tip roast

2 tsp Dijon mustard

2 tsp tomato paste

2 tsp garlic, minced

1 tsp canola oil

1 tbs fresh ground black pepper

1 tsp dried thyme

3/4 tsp dried rosemary

3/4 tsp kosher salt

1/4 tsp ground coriander

"Sauce"

1 tbs butter

1/4 cup shallots, minced

1 tsp sugar

1 cup red wine

1 cup frozen cranberries

1/2 cup beef broth

Directions

1. Heat oven to 350 degrees. Pat roast dry;place in heavy hsallow roasting pan.  In small bowl, stir together mustard, tomato paste, garlic and oil; rub over surface of roast. In another bowl mix pepper, thyme, rosemary, salt and coriander.  Sprinkle over roast.  Bake 1 hour 25 minutes for medium rare.

2. Meanwhile, melt butter in medium saucepan over med-low heat.  Add shallots; cook 3 to 5 minutes or until hsallots begin to brown.  Sprinkle with sugar; cook 1 minute.  Add wine, cranberries and broth.  Increase heat to medium and bring to a boil....gently boil 5 minutes.  Strain into medium bowl, pressing on cranberries to extract pulp.

3. Place roast on platter; cover loosely with foil.  Let stand 15 minutes.

4. Meanwhile, add sauce to roasting pan.  Bring to a boil over medium heat, scraping up any browned bits from bottom of pan.  Serve sauce with roast.

*Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce*

"Delicious Filet Mignon stuffed with succulent crab, wrapped in bacon and topped with whiskey-peppercorn sauce. Time consuming, but just as good, if not better than any high-end restaurant recipe."

Ingredients

• CRAB STUFFING:
• 2 tablespoons olive oil
• 1 teaspoon minced onion
• 1 teaspoon minced green onion
• 1 teaspoon minced garlic
• 1 teaspoon minced celery
• 1 teaspoon minced green bell pepper
• 2 tablespoons shrimp stock or water
• 1 (6 ounce) can crab meat, drained
• 2 tablespoons bread crumbs
• 1 teaspoon Cajun seasoning
• PEPPERCORN SAUCE
• 1 1/4 cups beef broth
• 1 teaspoon cracked black pepper
• 1 fluid ounce whiskey
• 1 cup heavy cream
• STEAKS:
• 4 (6 ounce) filet mignon steaks
• 4 slices bacon, cooked lightly
• salt and cracked black pepper to taste
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 teaspoon minced shallot
• 1 cup crimini mushrooms, sliced
• 1 fluid ounce whiskey
• 1 teaspoon Dijon mustard

Directions

1. Make Crab Stuffing: Heat 2 tablespoons olive oil in a large skillet. Saute onion, green onion, garlic, celery, and green pepper until tender. Stir in shrimp stock, crab meat, bread crumbs, and Cajun seasoning. Remove from heat, and set aside.
2. Prepare Peppercorn Sauce: In a small saucepan over medium heat, combine beef broth and cracked black pepper. Simmer until reduced to 1 cup, stirring frequently. Add1 ounce whiskey and 1 cup cream. Continue simmering until reduced to 1 cup. Remove from heat, and set aside.
3. Prepare Steaks: Slice a pocket into the side of each steak, and stuff generously with crab stuffing. Wrap bacon around side, and secure with toothpicks. Season to taste with salt and pepper; set aside. Heat olive oil in a large cast iron skillet over medium heat. Saute garlic and shallot for 1 minute. Stir in mushrooms, and saute until tender. Remove mushroom mixture, and set aside.
4. Place steaks in skillet, and cook to desired doneness. Remove from skillet, and keep warm. Deglaze skillet with 1 ounce whiskey. Reduce heat, and stir in peppercorn sauce and Dijon mustard. Add mushroom mixture, and reduce sauce until thickened. Remove toothpicks and bacon from steaks, and arrange steaks on a plate. Top with sauce.                

*Lemongrass and Citrus Poached Salmon*

"This is a very light and delicate dish with a smooth and subtle lemon and citrus flavor that melts in your mouth. Also serves well cold. Best if served with veggies and a good teriyaki sauce."

Ingredients

• 2 1/2 pounds salmon fillet
• 1 quart chicken stock
• 1 quart orange juice
• 2 cups white wine
• 1 small yellow onion, chopped
• 2 tablespoons minced garlic
• 2 cups chopped lemon grass
• 1 teaspoon salt
• 1 teaspoon white pepper

Directions

1. Remove skin from salmon, then cut into desired portions.
2. In a large pot, combine chicken stock, orange juice, white wine, onion, garlic and lemon grass. Season with salt and white pepper. Bring to a boil for 5 minutes. Reduce heat to a low boil. Place the salmon in the poaching liquid until flaky and tender, about 5 minutes.

*Caramel Apple Pork Chops*

"Warm, spicy, and sweet, this wonderful recipe is a guaranteed favorite and is great with mashed potatoes and buttered green beans."

Ingredients

• 4 (3/4 inch) thick pork chops
• 1 teaspoon vegetable oil
• 2 tablespoons brown sugar
• salt and pepper to taste
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 2 tablespoons unsalted butter
• 2 tart apples - peeled, cored and sliced
• 3 tablespoons pecans (optional)

Directions

1. Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm.
2. Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.
3. In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.
4. Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.

*Baked Garlic Parmesan Chicken*



"A wonderful baked chicken recipe that's quick and easy! Using just a few handy ingredients, create a delicious main dish, that also makes great leftovers - if there are any! Serve with a salad and pasta or rice for a scrumptious dinner."

Ingredients

• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 cup dry bread crumbs
• 2/3 cup grated Parmesan cheese
• 1 teaspoon dried basil leaves
• 1/4 teaspoon ground black pepper
• 6 skinless, boneless chicken breast halves

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
3. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

*Smoked Salmon Ravioli*

"Sheets of fresh pasta are filled with a savory mousse of pureed smoked salmon, eggs, cream, pepper and chives. Serve over a rich and tangy pool of melted gruyere and cream, sprinkle more gruyere over the top, and finish under the broiler."

Ingredients

• 2 cups all-purpose flour
• 2 eggs, beaten
• 2 egg yolks
• 1 pound smoked salmon
• 2 eggs
• 1 cup heavy cream
• 2 teaspoons chopped fresh chives
• 1/2 teaspoon ground black pepper
• 1 egg, beaten
• 16 ounces shredded Gruyere cheese
• 1 cup heavy whipping cream

Directions

1. TO MAKE THE PASTA, place the flour in a mound on a smooth work area, creating a well in the center. Pour the 2 beaten eggs and 2 egg yolks into the well, and slowly pull the flour into the eggs until it is all incorporated. Finish kneading by hand, adding more flour if needed for a smooth consistency. Divide the pasta in half and roll out each half or feed through pasta roller until thin, number 6 setting on the machine. Roll out as many sheets of pasta as possible.
2. FOR THE SMOKED SALMON MOUSSE, puree the smoked salmon and 2 eggs together until smooth. Slowly add 1 cup heavy cream, chopped chives, and pepper. Mix thoroughly.
3. To assemble the raviolis, prepare a smooth, floured surface. Lay out the pasta and divide the smoked salmon mousse into 24 equal-sized portions and place these portions two inches apart on one sheet of pasta. Brush the beaten egg on the pasta between the mounds of salmon mousse, and cover with the other sheet of pasta. Cut raviolis apart, and refrigerate or freeze until you are ready to use.
4. Bring a large pot of lightly salted water to a boil, add raviolis, and cook about 6 minutes. Drain well.
5. Meanwhile, add to each of 8 fireproof plates 1 ounce gruyere cheese and 1/8 cup heavy cream. Heat under the broiler until the cheese melts then add the raviolis and sprinkle 1 ounce more gruyere on top. Place under the broiler until the cheese browns lightly.
6. Serve the stuffed raviolis on the warm plates.