Cooking
with Janet Chanatry Recipe of the Week
Archive
Charcoal Grilled Semi-Boneless Delmonico
Steaks With Mushroom Butter
5/11/2008
Ingredients: ~ Delmonico Steaks Cut 2 to 2 1/2
Inches Thick
~ 2 TBSP Plus 1/2 Cup Butter or
Margarine, Softened
~ 4 Oz. Fresh Mushrooms, Finely Chopped
~ 1 Medium Shallot, Finely Chopped ~ 1/4 Cup Dry Vermouth (or White Wine
~ 2 TSP Chopped Fresh Thyme (or 1 TSP
Dried Thyme)
~ 1/4 Cup Finely Chopped Parsley
~ 1 Green Onion, Finely Chopped
~ 1 TBSP Cognac (or Brandy)
~ Salt & Pepper, to Taste
Preparation: (1) Prepare mushroom butter: In skillet over moderately high heat melt the 2 TBSP butter. Add
mushrooms and shallots; saute 6 to 8 minutes, stirring constantly until liquid has evaporated. Add vermouth and thyme,
cook to evaporate. Remove from heat; cool completely, about 20 minutes. (2) Place the 1/2 cup butter in bowl. Add cooled
mushroom mixture, parsley, green onion and cognac; mix well. Season with salt and pepper. Store in covered container in
refrigerator. Remove from refrigerator 1/2 hour before serving. (3) Prepare outdoor barbecue. When coals are ready, place
steak on cooking grid over hot charcoal briquets. Sear well on both sides. Continue cooking, turning often, until done - 10 to
12 minutes for rare, 13 to 15 minutes for medium, 15 to 20 minutes for well done. Slice steak across grain; serve with
mushroom butter
Grilled Herb and Garlic Shrimp
5/4/2008
Ingredients: ~ 1 lb. peeled and deveined
medium shrimp
~ 3/4 cup plus 1 tbsp. Lawry’s
Herb & Garlic Marinade with Lemon or Orange Juice
~ Wooden skewers, soaked in water
for 15 minutes
~ 1 lime cut into wedges (optional)
~ Fresh cilantro sprigs (optional)
Preparation: In large, resealable plastic bag, combine 3/4 cup Lawry’s Herb & Garlic
Marinade and shrimp; seal bag. Marinade for 30 minutes in refrigerator. Preheat indoor grill for 3
to 5 minutes. Remove shrimp from bag, discarding used Marinade. Thread shrimp on skewers.
Place skewers on grill, close lid and cook until shrimp just turn pink, about 2 minutes. Brush with
remaining Marinade and garnish with lime wedges and cilantro. Broiling Note: Broil for 4 to 5
minutes, until shrimp turns pink and opaque. Serves 4 to 6.
Onion-Apple Glazed Pork Tenderloin
4/27/2008
Ingredients: ~ 1 1/2 - 2 lb. boneless pork
tenderloin
~ Freshly ground black pepper
~ 2 tbspn. olive oil
~ 1 envelope onion soup mix ~ 1/2 cup apple juice
~ 2 tbspn. firmly packed brown sugar
~ 3/4 cup water
~ 1/4 cup dry red wine or water
~ 1 tbspn. all purpose flour
Preparation: 1: Preheat oven to 425 F. In a small roasting or baking pan, arrange pork. Season with pepper and rub
with 1 tbspn. olive oil. Roast uncovered 10 minutes. 2: In a small bowl, combine remaining olive oil, soup mix, apple juice and
sugar. Pour over pork and continue roasting 10 minutes or until thoroughly cooked. Remove pork to serving platter; cover with
aluminum foil. 3: Place roasting pan over medium-high heat and bring pan juices to a boil, scraping up any brown bits from the
bottom of pan. Stir in wine or water and flour. Bring back to boil, stirring constantly, for 1 minute or until thickened. 4: Thinly slice
the tenderloin and serve over buttered noodles or parslied (O’Brien) potatoes. Serves 4 to 6 people.
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