Bacon-Wrapped Tenderloin Steaks, Green Beans with Bacon and Onions, Caesar Salad

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It’s  Valentine’s Day!  I know it’s been a while since my last post and I promise to be back soon with new material.  But this one is just too good to not share again on this day of love 🥰  Enjoy this throwback post and let me know what your Valentine plans are this weekend!


Doesn’t Valentine’s Day always make you think of the great things you and your loved one do for each other?  Don’t the little things make your day feel big?  Indulge me a little as I think about the first Valentine’s Day Will and I spent together way back in 2010. It was the first “fancy dinner” Will ever made for me and it left a lasting impression… this guy can cook!  It definitely made me feel loved. This post is all about that first Valentine’s dinner with three recipes tucked into one post as my Valentine treat to you.

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What’s your favorite Valentine memory? I hope you enjoy one of mine and make this dinner – let me know who you make it for and how they enjoyed it!


Caesar Dressing

  • 1 cup mayo
  • 3 cloves garlic
  • 1 tsp anchovy paste
  • 2 T lemon juice
  • 1 tsp balsamic or dijon mustard
  • Salt & pepper
  • ½ cup parmesan, shredded

The easiest way to mix this dressing up is in a blender or small food processor.  Simply add all the ingredients to your blender and process until smooth.  If the dressing seems a little thick, add about a tablespoon of  milk or cream at a time until you get the consistency you like best.  I must admit that we do prefer a thicker dressing.

Let me tell you about a few of the ingredients in this dressing:

First of all – don’t be scared of the anchovy paste.  It brings a salty, tangy flavor to the dressing that you can’t really replicate with anything else. We find the paste in a tube near the canned tuna in our  local grocery store.

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For the mustard, we use Turtlefly Fields Balsamic Mustard – a grainy, balsamic vinegar-based mustard.   You can also use a dijon mustard in this dressing.

Full disclosure, my sister and I started Turtlefly Fields a few years ago. We sell pickles and jellies at local craft fairs and Will gets in on the action with this Balsamic Mustard and a few other seasonings (as you will see below).  Come see us this March at Angleton Market Days!

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Finally, be sure to use a quality parmesan for this dressing.  Grate the parmesan fairly small to blend into the dressing, keeping in mind that this, along with the anchovy paste, will be your main source of salt for the  dressing.  Shave a few layers of parmesan to top your salad with as well.

The flavors of the dressing will develop as it sits so let is chill in the refrigerator for a couple of hours before you want to serve it.  The dressing will keep in the refrigerator up to a week.  If the dressing thickens up as it sits, loosen it up again in your blender or food processor with a little milk or cream.

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Green Beans with Bacon and Onions

  • 1 pound fresh green beans, trimmed and rinsed
  • 1 cup pearl onions, peeled and halved
  • 4-5 strips bacon, chopped
  • 3-4 cloves garlic, chopped
  • ¼ cup raw sugar

Trim the green beans by snipping off each end – you did this with Grandma, didn’t you?!  Rinse them under cool water.

Steam the green beans until they are al dente, or still have a good bite to them.  Using my rice cooker, this typically takes about 12-15 minutes.

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This recipe calls for pearl onions, because that’s how Will made it for the that first Valentine’s Day.  To prepare the pearl onions, trim the top and bottom root areas and slit the skin of the onion down one side to easily peel off the papery skin.  Then slice the onion in half.  If you can’t find fresh pearl onions, check the freezer section – the peeling is done for you!

For this instance… we couldn’t find fresh or frozen pearl onions at our local grocery store. We went back to the produce section for the next best thing – shallots.

Saute the bacon on medium high heat until about halfway crisp.

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Add the pearl onions, or shallots, and about half the garlic.  Cook the mixture until the onions and garlic begin to carmelize.

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Add the rest of the garlic and the raw sugar.  If you don’t have raw sugar, use just a little less brown sugar.  Saute the mixture until the sugar begins to melt.

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Toss in the steamed green beans, coating with the bacon mixture. Check the seasoning, adding salt and pepper as needed.  Saute a few minutes until beans are as tender as you like them.

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These green beans are sooooo good and have become a staple in our menu rotation!


Bacon-Wrapped Tenderloin Steaks

  • Tenderloin steaks, about 1 1/2 – 2 inches thick, trimmed
  • Steak rub or salt & pepper
  • 2 strips of bacon per steak
  • 2-3 T unsalted butter

You can adjust this recipe to as many steaks as you are cooking.  For our Valentine’s dinner… well, just two 😉

Season each side of the steaks with steak seasoning or salt and pepper. We use Turtlefly Fields Steak Rub.  Will makes this rub… and he is never giving up the recipe.  But, you can come see Turtlefly Fields at Angleton Market Days coming up in March!  We’ll sell you a jar or two!

Let the  steaks rest at room temperature for a couple of hours.

Lay a strip of bacon across a plate or cutting board, then lay another strip slightly overlapping to fit the width of the steaks.

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Season the bacon with freshly ground pepper. Wrap the sides of the steaks with the bacon, pepper side in.  Secure the bacon to the steak with a couple of toothpicks.

Line the bottom of a sheet tray with foil or parchment paper and place a rack on top. Place the bacon-wrapped steaks on the rack and bake at 275 until the steaks reach an internal temperature of 125 for medium-rare, about 45 minutes to one hour. 

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Heat a cast iron skillet over high heat and add a tablespoon of butter to the skillet. Brown the bacon around each side of the steaks.

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Add another tablespoon of butter to the skillet. Sear each the top and bottom of each steak, a couple minutes per side.  Let rest a few minutes before serving.

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Pour a glass of wine and plate up this dinner for your Valentine!  Stay tuned… my favorite dessert to cap off this nice, romantic dinner is coming up!


Full Recipe

Bacon-Wrapped Tenderloin Steaks, Green Beans with Bacon and Onions, Caesar Salad

Bacon Wrapped Tenderloin Steaks

  • Tenderloin steaks, trimmed
  • Steak rub or salt & pepper
  • 2 strips of bacon per steak
  • 2-3 T unsalted butter

Season each side of the steaks with steak seasoning or salt and pepper.

Let the  steaks rest at room temperature for a couple of hours.

When ready to cook, preheat the oven to 275.

Lay a strip of bacon across a plate or cutting board, then lay another strip slightly overlapping to fit the width of the steaks.

Season the bacon with freshly ground pepper.

Wrap the sides of the steaks with the bacon, pepper side in.

Secure the bacon to the steak with a couple of toothpicks.

Line the bottom of a sheet tray with foil or parchment paper and place a rack on top.

Place the bacon-wrapped steaks on the rack and bake until the steaks reach an internal temperature of 125 for medium-rare, about 45 minutes to one hour.

Heat a cast iron skillet over high heat.

Add a tablespoon of butter to the skillet.

Brown the bacon around each side of the steaks.

Sear each the top and bottom of each steak, a couple minutes per side.

Let rest a few minutes before serving.


Green Beans with Bacon and Onion

  • 1 pound fresh green beans, trimmed and rinsed
  • 1 cup pearl onions, peeled and halved
  • 4-5 strips bacon, chopped
  • 3-4 cloves garlic, chopped
  • ¼ cup raw sugar

Steam the green beans until al dente, 12-15 minutes.

Over medium heat, saute the bacon until beginning to crisp, season with fresh black pepper.

Add the pearl onions and half the garlic and let the veggies begin to caramelize a few minutes.

Add the rest of the garlic and the raw sugar, tossing as the sugar begins to melt.

Toss in the steamed green beans, coating with the bacon mixture.

Check the seasoning, adding salt and pepper as needed.

Saute a few minutes until beans are desired texture.


Caesar Dressing

  • 1 cup mayo
  • 3 cloves garlic
  • 1 tsp anchovy paste
  • 2 T lemon juice
  • 1 tsp balsamic or dijon mustard
  • Salt & pepper
  • ½ cup parmesan, shredded

Blend ingredients together; adjusting seasoning as necessary.

Keep dressing stored in refrigerator, up to 1 week.

Roast Chicken, Gruyère Bread Pudding and Roasted Brussel Sprouts

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In case you didn’t already know… Will and I love food.  We love to stay at home and cook and we love to go out.  We find new restaurants to try, we hit up our favorite places multiple times, we are on a mission with another food-loving couple to go to as many of the Houston’s Top 100 restaurants as we can, we indulge in both Houston and Galveston Restaurant Weeks every year… basically, we love food.

In trying new places we try many new dishes.  Sometimes you just gotta try what the restaurant boasts as their specialty, right?  However, every now and then it’s all about the basics.  I mean, if the restaurant is good their roast chicken should be pretty darn good , right…?  I like to test this theory sometimes.

Will and I had the opportunity to travel to Colorado in the summer of 2016.  We stayed with a fabulous friend in the mountains for a few days and planned an anniversary dinner at Acorn in Denver our last night of the trip.  We shared a couple small plates to start but then landed on the their oak roasted chicken with a savory bread pudding, seasonal vegetables and whipped potatoes.  It was amazing – the whole meal was!  When we got home, I played with a recipe until I got what I am sharing today – Roast Chicken, Gruyère Bread Pudding and Roasted Brussel Sprouts.  Any one of the three recipes is a stand-alone stunner.  But together, they will always remind me of a special anniversary dinner we shared at a cozy spot on a wonderful vacation.

To me, recipes and memories make the best souvenirs. And a signed menu, of course 😉

Acorn dinner


Roast Chicken, Gruyère Bread Pudding and Roasted Brussel Sprouts

*For this recipe we are brining the chicken. We typically let a whole chicken sit in the brine overnight.  If you are using bone-in chicken pieces, let the pieces sit in the brine 3-4 hours.

For the chicken:

  • ½ cup Turbinado or raw sugar
  • ½ cup sugar
  • ½ cup pink Himalayan salt
  • ½ cup kosher salt
  • 2 T whole peppercorns
  • bundle of fresh rosemary
  • bundle of fresh thyme
  • bundle of fresh oregano
  • Tea kettle of boiling water
  • 4-5 lb whole chicken, innards removed
  • 1 1/2 sticks butter, room temperature
  • 1-2 lemons

For the bread pudding:

  • Olive oil
  • 2 stalks leeks, or 1 small sweet onion, diced
  • 1 large red onion, diced
  • 2 clove garlic, minced
  • 12 c cubed, day-old bread (Challah, Brioche, French)
  • 3 c Gruyère (or Swiss) cheese, shredded
  • ⅓ c chives, chopped
  • ⅓ c parsley, chopped
  • 3 large eggs
  • 1 c chicken stock
  • 2 c heavy cream
  • 1 T salt
  • 1 T freshly ground pepper
  • 2 T scallions, chopped
  • kitchen twine

For the brussel sprouts:

  • 3-4 strips bacon, chopped
  • Brussel sprouts
  • 3-4 cloves garlic
  • Olive oil
  • Salt & pepper
  • Red pepper flakes
  • ½ cup balsamic vinegar

Start with brining the chicken.  A basic brine is 1 cup of sugar, 1 cup of salt and 1 gallon of water.  We’ve tweaked this one a bit with some more flavor.  (see note about brining a little further down)

Mix the sugars, salts, peppercorns and 4-5 stems each of the fresh herbs together in a large container.  For a whole chicken, we use a plastic 8-qt container with lid.  Don’t have raw sugar?  Sub in some brown sugar.  Don’t have pink Himalayan salt?  Well, you just aren’t living right.  Just kidding – double up on the kosher salt.

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Pour the boiling water carefully over your mixture and stir to combine and melt sugar/salt.  Set it aside to cool or add some ice to bring the temperature back down before adding the chicken.

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When the brine has cooled, submerge the chicken.  You may need to add more water to the brine as you want the entire chicken to be covered.  Before placing the lid on the container, we used a coffee cup under the lid to hold the bird down a little.

Cover and chill overnight, or 3-4 hours for bone-in chicken pieces.  When ready, remove the chicken from the liquid and discard all leftover brine.

So – can you roast a chicken without brining it?  Definitely.  You can simply start here in the recipe for a flavorful chicken.  Will swears by brining though and I’d have to agree – he’s made some killer chicken and smoked turkey in many a cookoff.  Soaking poultry in a brine not only seasons the meat itself but keeps the bird moist as it roasts/cooks.  Try it at least once!

Pat the chicken dry with paper towels and set aside.

Finely chop 3-4 stems of each fresh herb.  In a food processor, mix the room temperature butter, the chopped herbs and a pinch of salt until it is all evenly combined.

Work the butter under the skin of the chicken, all around the bird.  Use your fingers to gently loosen pockets around the breast, legs and wings then massage the skin to move the butter all around.  Get the butter all over the chicken until you have used the entire stick and a half.

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Quarter the lemon(s) and fill the cavity of the chicken with the lemon and any remaining fresh herbs.  Since we are using leeks later in the bread pudding, we also stuffed an extra stalk of leeks in here, you could also use quartered onion here.

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Truss the chicken to keep the wings and legs tight against the body.  Don’t be scared – that basically means use some kitchen twine to tie the legs together and to pin the wings to the breast so they don’t flap around or hang out while cooking. We may not truss the same way every time… but it gets done.  Here’s a good tutorial if you’d like to check it out.

This past Thanksgiving we moved our family time out to Sargent beach and took a Big Easy oil-less fryer with us for turkey-cooking.  We fell in love with it!  It produced a juicy, delicious turkey on Thursday, followed by a wonderful prime rib on Friday.  Since then, it’s been a go-to for roasting/”frying” meat.  We use it here but you can certainly oven-roast your chicken nicely.

We placed the buttered & trussed chicken in the basket of the Big Easy and roasted for about an hour and fifteen minutes before checking the internal temperature of the bird.

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To oven roast your chicken, place the bird on a rack over a sheet tray to catch the drippings. (Bonus: if you have any potatoes, carrots, root vegetables etc, you can place those under the rack to catch all the drippings or use them as the ‘rack’ itself!  Pile the veggies up and place the chicken right on top.  You just want some air to be able to get to the bottom of the chicken so that all sides crisp up while cooking).  Roast the chicken at 425 for an hour and 15-30 minutes, checking the internal temperature in the last 15 minutes.

**Food safety by definition means that chicken should reach an internal temperature of 165 degrees to be considered safe to eat.** Will usually pulls chicken closer to 145-150 and gives it some resting time before cutting into it.

Remove the chicken from the cooker/oven and let it rest a few minutes before carving.

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While the chicken is cooking, get the bread pudding and brussel sprouts going.  To plan ahead, both have about a 15 minute prep time and will bake for a total of 45 minutes.

Preheat the oven to 350 degrees.

For the bread pudding, place the day-old cubed-up bread in a large bowl.  You don’t have to be precise about cubing the bread – you can even just tear it up with your hands.  The size and shape of the bread is up to you!

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In a medium skillet heat about a tablespoon of olive oil over medium heat. Saute the leeks (or sweet onion), the red onion and the garlic until soft.  Remove from heat.

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*Leeks can be fairly gritty.  To easily clean them, chop off the dark green tops and discard (you can use them for making stock, but they are too tough to eat).  Cut off the root end and then slice the stalk lengthwise.  Chop the stalks down to your desired size, then swish the chopped leeks in a bowl or sink of cool, clean water.  The grit will sink to the bottom leaving the clean leeks at the top to strain and dry*

In a medium bowl, whisk together eggs, stock, cream, salt, and pepper.  

With the bread cubes, combine the Gruyère, chives, parsley, and cooked onion mixture. Stir it all around, it’s okay if the cheese starts to melt a little bit.

Pour egg mixture over bread mixture. Using the back of a spoon, press bread to soak up liquid.  Let the mix sit 8 – 10 minutes or until bread has absorbed all liquid.

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For the brussel sprouts, rinse the sprouts and cut them in half lengthwise.  Smash and peel the garlic cloves, leaving large pieces to roast.

 

Line a cookie sheet with parchment paper and dump the veggies on top. Drizzle the veggies with olive oil, season with salt, pepper and red pepper flakes to taste, mixing well.  

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Butter a 3-quart casserole dish, or spray with nonstick cooking spray. Transfer the bread pudding mixture to the casserole dish and cover with foil.

Place the bread pudding and the tray of brussel sprouts in the preheated oven for 30 minutes.  Toss the sprouts a bit about halfway through.

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While those are cooking, saute the bacon for the brussel sprouts until cooked about ⅔ done – think chewy bacon, not crispy.  

After 30 minutes, add the cooked bacon to the sheet of sprouts and stir.  Remove the foil from the bread pudding and cook both dishes another 15-20 minutes.  The bread pudding should be nice and brown across the top.

During the last 15 minutes of cooking, add the balsamic vinegar to a small pot. Over medium-low heat, reduce the vinegar by about half, until it is thick and sweet, about 10 minutes.

Let the bread pudding rest and set a few minutes after coming out of the oven, then sprinkle on scallions before serving. Drizzle the reduced balsamic vinegar on top of the roasted sprouts before serving.

Look at this lovely meal!

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Play with the flavors of butter for the chicken – you can use any combination of herbs, any citrus or onions for stuffing.  You can roast a combination of veggies as a side and change up the cheese and onions in the bread pudding for different flavors.  This meal is a classic by nature but so very comforting and brings back a couple of my favorite travel memories.

What’s your favorite food souvenir?


Full Recipe

Roast Chicken, Gruyère Bread Pudding and Roasted Brussel Sprouts

Roast Chicken:

  • ½ cup turbinado (raw) sugar
  • ½ cup sugar
  • ½ cup pink himalayan salt
  • ½ cup kosher salt
  • 2 T whole peppercorns
  • bundle of fresh rosemary
  • bundle of fresh thyme
  • bundle of fresh oregano
  • Tea kettle of boiling water
  • 4-5 lb whole chicken, innards removed
  • 1 ½ sticks butter, room temperature
  • 1-2 lemons
  • Kitchen twine

 

Mix sugars, salts, peppercorns and 4-5 stems of each herb in a large container.

Cover with boiling water and stir to mix, set aside to cool to room temperature or add ice to drop the brine temperature.

When cooled, place chicken in brine.

Cover with enough cool water to submerge chicken completely.

Cover and chill overnight (3-4 hours for pieces of chicken)

Remove chicken from brine and pat dry; discard brine.

Finely chop 3-4 stems of each fresh herb.

In a food processor, mix the butter, herbs and a pinch of salt until thoroughly combined.

Work the butter under the skin of the chicken, all around the bird.

Quarter the lemon(s) and fill the cavity with the lemon and any remaining fresh herbs.

Truss the chicken to keep the wings and legs tight against the body.

Using the Big Easy oil-less fryer – 1 ½ hours; oven roast 425 for 1 ½ hours

Let rest, serve.


Gruyère Bread Pudding:

  • Olive oil
  • 2 stalks leeks, or 1 small sweet onion, diced
  • 1 large red onion, diced
  • 2 clove garlic, minced
  • 12 c cubed, day-old bread (Challah, Brioche, French)
  • 3 c Gruyère cheese, shredded
  • ⅓ c chives, chopped
  • ⅓ c parsley, chopped
  • 3 large eggs
  • 1 c chicken stock
  • 2 c heavy cream
  • 1 T salt
  • 1 T freshly ground pepper
  • 2 T scallions, chopped

Preheat oven to 350.

In a medium skillet over medium heat, heat olive oil.

Add leeks, onion(s) and garlic and cook until soft, about 10 to 15 minutes.

Remove from heat and let cool a while.

Meanwhile, in a medium bowl, whisk together eggs, stock, cream, salt, and pepper.

In a large bowl, combine bread, Gruyère, chives, parsley, and reserved onions.

Pour egg mixture over bread mixture.

Using the back of a spoon, press bread to soak up liquid.

Let sit 8 to 10 minutes or until bread has absorbed all liquid.

Butter a 3-quart casserole dish, or spray with nonstick cooking spray.

Transfer bread mixture to the casserole dish, cover with foil, and bake for 30 minutes.

Remove foil and bake until hot and browned on top, 15 to 20 minutes more.

Let rest 15 minutes, then sprinkle on scallions before serving.


Roasted Brussel Sprouts:

  • 3-4 strips bacon, chopped
  • Brussel sprouts
  • 3-4 cloves garlic
  • Olive oil
  • Salt & pepper
  • Red pepper flakes
  • ½ cup balsamic vinegar

Preheat oven to 350

Rinse and half the sprouts.

Smash and peel garlic, leaving large pieces to roast.

Line a cookie sheet with parchment paper and dump the veggies on top.

Drizzle with olive oil, season with salt, pepper and red pepper flakes to taste, mixing well.

Roast 30 min, tossing halfway through.

While the sprouts are roasting, saute the bacon until cooked about ⅔ done.

After the first 30 minutes of roasting, add the cooked bacon to the sheet and stir.

Roast another 15 min.

Add the balsamic vinegar to a small pot.

Over medium-low heat, reduce the vinegar by about half, until it is thick and sweet, about 10 minutes.

Drizzle the reduced balsamic vinegar on top of the roasted sprouts and serve.

Greens

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My appreciation for greens has definitely developed over time.  I didn’t really grow up eating them down in South Texas, I’m talking wayyyy South Texas, and surely didn’t know how to cook them.  After a couple… interesting attempts in cooking greens (ask my sister about her misadventure with red pepper sometime!) and finding a couple places that I now must always order them (looking at you Max’s Wine Dive) I have created a recipe that works for me and Will.

You caught that, right?  This recipe is what works for us.  Greens aren’t very “technical” but more of a process that you feel out until you find what you like.  We prefer a tangy, spicy batch of greens so there is quite a bit of vinegar and some dried peppers here.  When it’s all said and done there is typically a shot of Tabasco or pepper sauce shaken over the top of the bowl.  You can also play with the fat base by swapping out the bacon for pancetta, ham hock, leftover turkey legs from Thanksgiving dinner, or skipping it all together for a vegetarian option (in which case you would sub the chicken stock for veggie stock as well).

So how do you like your greens? Let me know what tricks you have when cooking them or the places you like to order greens.


Greens

  • 1-2 bunches of any green – collard, mustard, turnip
  • 3-4 strips bacon, chopped
  • 1 onion, chopped
  • 2-3 cloves garlic, minced
  • chicken stock, up to 1 quart
  • 2-3 T apple cider vinegar
  • 1-2 T Worcestershire sauce
  • red pepper flakes
  • 2-3 dried peppers, such as chile de arbol
  • 1-2 T sugar

Rinse the greens well, as they are often pretty gritty.  An easy way to do this is to simply fill your kitchen sink with cool water, chop off the very base of the greens to separate the individual leaves, then submerge the leaves into the water. The grit will fall to the bottom of the sink while your clean leaves stay at the top.

A quick note on the greens: any green will work.  For this recipe, I found both mustard (picture on the left) and collards (pictured on the right) that looked good, so I used a bunch of both!

Leave your knife tucked away for now and just tear off the leafy greens from the stems, trimming the leaves into strips and leaving some small stems.  The easiest way I have found is to fold the leaf in half over the stem and rip from the base of the leaf up towards the top.  Once the whole leaf is removed from the stem I just shred the leaf up a bit. Will’s not a fan of the stems, but I like a few so as I tear I may leave a few of the thinner stems in the mix.  As the greens cook, the stems leave a little “bite” to the dish.

Give the greens another rinse in cool water just for good measure then set them aside to dry a bit as you proceed.

In a large, heavy pot saute the bacon. Or the pancetta.  Or brown up the ham hock/turkey leg a bit, letting some of the meat fall off into the pot.  If you are skipping the meat on this one, drizzle some olive oil around the pot to get your veggies started sauteing.  Once your fat of choice starts browning, toss in the onions and garlic and season with black pepper (add salt if not using meat).  Saute until the veggies are tender.

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Working with a handful at a time, add the greens to the pot.  They will start to release water and shrink up as they cook down.  Stir and add more handfuls until all the greens are in the pot.

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Cover the greens with chicken/vegetable stock.  Depending on how many bunches of greens you started with this may take up to a quart of stock. Add a healthy splash of apple cider vinegar.  I also like to add a tablespoon or so of Worcestershire sauce here for a little depth of flavor and color. Season with salt and pepper and add your heat – red pepper flakes and/or dried peppers.  I like both.  I add about a teaspoon of red pepper flakes and 2-3 dried chile de arbol.  Play around with the heat, but remember 1) that we like spicier greens and 2) that the spice will develop as the greens cook so you may want to start on the lighter side and add as you go.

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Add 1-2 tablespoons of white sugar.  This will help to balance some of the bitterness of the greens.

The stock is now developing into what is called pot liquor (or sometimes spelled pot likker).  Bring the pot liquor up to a boil, then reduce the heat to a simmer and put a lid on the pot.

Simmer for an hour or two, tasting the pot liquor as it cooks, adjusting the seasoning and vinegar/heat levels to your liking and checking the tenderness of the greens.

The greens can continue to cook as long as you like until they reach your desired tenderness.  On average, I typically cook them for a couple of hours.

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What do you like about greens?  Are you a tangy or a spicy greens lover?  What do you do with your leftover greens? Leave me a comment with your opinions – and stay tuned for a great greens leftover recipe!


Full Recipe

Greens

  • 1-2 bunches of any green – collard, mustard, turnip
  • 3-4 strips bacon, chopped
  • 1 onion, chopped
  • 2-3 cloves garlic, minced
  • chicken stock, up to 1 quart
  • 2-3 T apple cider vinegar
  • 1-2 T Worcestershire sauce
  • red pepper flakes
  • 2-3 dried peppers, such as chile de arbol
  • 1-2 T sugar

Rinse the greens well, often they are pretty gritty.

Tear the leafy parts off the stems, trimming into strips and leaving some small stems.

Set the greens aside and let them dry a bit.

In a large, heavy pot saute the bacon.

When the bacon starts getting some color, toss in the onions & garlic.

Saute until the veggies are tender.

Working a handful or two at a time, add the greens to the pot, they will start to release water and cook down.

Stir and add more handfuls until all greens are in the pot.

Cover the greens with chicken stock.  Depending on how many bunches you started with this may take up to a quart.  

Add a healthy splash (a couple tablespoons) of apple cider vinegar and/or Worcestershire.  

Add salt & pepper, red pepper flakes and dried peppers to your taste.  *Keep in mind that the spice will develop as it simmers, so you may want to go light on the heat at first.

Add 1-2 T sugar to balance the bitterness of the greens.

Let the stock, aka pot liquor, come up to a boil and then reduce the heat to a simmer and put a lid on the pot.  

Simmer for about an hour or two, tasting the pot liquor as it cooks and adjusting seasoning to your preference.

The greens can continue to cook until they are as tender as you like them.

Bacon-Wrapped Tenderloin Steaks, Green Beans with Bacon and Onions, Caesar Salad

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It’s just about Valentine’s Day.  Doesn’t Valentine’s Day always make you think of the great things you and your loved one do for each other?  Don’t the little things make your day feel big?  Indulge me a little as I think about the first Valentine’s Day Will and I spent together way back in 2008. It was the first “fancy dinner” Will ever made for me and it left a lasting impression… this guy can cook!  It definitely made me feel loved. This post is all about that first Valentine’s dinner with three recipes tucked into one post as my Valentine treat to you.

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What’s your favorite Valentine memory? I hope you enjoy one of mine and make this dinner – let me know who you make it for and how they enjoyed it!


Caesar Dressing

  • 1 cup mayo
  • 3 cloves garlic
  • 1 tsp anchovy paste
  • 2 T lemon juice
  • 1 tsp balsamic or dijon mustard
  • Salt & pepper
  • ½ cup parmesan, shredded

The easiest way to mix this dressing up is in a blender or small food processor.  Simply add all the ingredients to your blender and process until smooth.  If the dressing seems a little thick, add about a tablespoon of  milk or cream at a time until you get the consistency you like best.  I must admit that we do prefer a thicker dressing.

Let me tell you about a few of the ingredients in this dressing:

First of all – don’t be scared of the anchovy paste.  It brings a salty, tangy flavor to the dressing that you can’t really replicate with anything else. We find the paste in a tube near the canned tuna in our  local grocery store.

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For the mustard, we use Turtlefly Fields Balsamic Mustard – a grainy, balsamic vinegar-based mustard.   You can also use a dijon mustard in this dressing.

Full disclosure, my sister and I started Turtlefly Fields a few years ago. We sell pickles and jellies at local craft fairs and Will gets in on the action with this Balsamic Mustard and a few other seasonings (as you will see below).  Come see us this March at Angleton Market Days!

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Finally, be sure to use a quality parmesan for this dressing.  Grate the parmesan fairly small to blend into the dressing, keeping in mind that this, along with the anchovy paste, will be your main source of salt for the  dressing.  Shave a few layers of parmesan to top your salad with as well.

The flavors of the dressing will develop as it sits so let is chill in the refrigerator for a couple of hours before you want to serve it.  The dressing will keep in the refrigerator up to a week.  If the dressing thickens up as it sits, loosen it up again in your blender or food processor with a little milk or cream.

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Green Beans with Bacon and Onions

  • 1 pound fresh green beans, trimmed and rinsed
  • 1 cup pearl onions, peeled and halved
  • 4-5 strips bacon, chopped
  • 3-4 cloves garlic, chopped
  • ¼ cup raw sugar

Trim the green beans by snipping off each end – you did this with Grandma, didn’t you?!  Rinse them under cool water.

Steam the green beans until they are al dente, or still have a good bite to them.  Using my rice cooker, this typically takes about 12-15 minutes.

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This recipe calls for pearl onions, because that’s how Will made it for the that first Valentine’s Day.  To prepare the pearl onions, trim the top and bottom root areas and slit the skin of the onion down one side to easily peel off the papery skin.  Then slice the onion in half.  If you can’t find fresh pearl onions, check the freezer section – the peeling is done for you!

For this instance… we couldn’t find fresh or frozen pearl onions at our local grocery store. We went back to the produce section for the next best thing – shallots.

Saute the bacon on medium high heat until about halfway crisp.

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Add the pearl onions, or shallots, and about half the garlic.  Cook the mixture until the onions and garlic begin to carmelize.

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Add the rest of the garlic and the raw sugar.  If you don’t have raw sugar, use just a little less brown sugar.  Saute the mixture until the sugar begins to melt.

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Toss in the steamed green beans, coating with the bacon mixture. Check the seasoning, adding salt and pepper as needed.  Saute a few minutes until beans are as tender as you like them.

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These green beans are sooooo good and have become a staple in our menu rotation!


Bacon-Wrapped Tenderloin Steaks

  • Tenderloin steaks, about 1 1/2 – 2 inches thick, trimmed
  • Steak rub or salt & pepper
  • 2 strips of bacon per steak
  • 2-3 T unsalted butter

You can adjust this recipe to as many steaks as you are cooking.  For our Valentine’s dinner… well, just two 😉

Season each side of the steaks with steak seasoning or salt and pepper. We use Turtlefly Fields Steak Rub.  Will makes this rub… and he is never giving up the recipe.  But, you can come see Turtlefly Fields at Angleton Market Days coming up in March!  We’ll sell you a jar or two!

Let the  steaks rest at room temperature for a couple of hours.

Lay a strip of bacon across a plate or cutting board, then lay another strip slightly overlapping to fit the width of the steaks.

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Season the bacon with freshly ground pepper. Wrap the sides of the steaks with the bacon, pepper side in.  Secure the bacon to the steak with a couple of toothpicks.

Line the bottom of a sheet tray with foil or parchment paper and place a rack on top. Place the bacon-wrapped steaks on the rack and bake at 275 until the steaks reach an internal temperature of 125 for medium-rare, about 45 minutes to one hour. 

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Heat a cast iron skillet over high heat and add a tablespoon of butter to the skillet. Brown the bacon around each side of the steaks.

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Add another tablespoon of butter to the skillet. Sear each the top and bottom of each steak, a couple minutes per side.  Let rest a few minutes before serving.

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Pour a glass of wine and plate up this dinner for your Valentine!  Stay tuned… my favorite dessert to cap off this nice, romantic dinner is coming up!


Full Recipe

Bacon-Wrapped Tenderloin Steaks, Green Beans with Bacon and Onions, Caesar Salad

Bacon Wrapped Tenderloin Steaks

  • Tenderloin steaks, trimmed
  • Steak rub or salt & pepper
  • 2 strips of bacon per steak
  • 2-3 T unsalted butter

Season each side of the steaks with steak seasoning or salt and pepper.

Let the  steaks rest at room temperature for a couple of hours.

When ready to cook, preheat the oven to 275.

Lay a strip of bacon across a plate or cutting board, then lay another strip slightly overlapping to fit the width of the steaks.

Season the bacon with freshly ground pepper.

Wrap the sides of the steaks with the bacon, pepper side in.

Secure the bacon to the steak with a couple of toothpicks.

Line the bottom of a sheet tray with foil or parchment paper and place a rack on top.

Place the bacon-wrapped steaks on the rack and bake until the steaks reach an internal temperature of 125 for medium-rare, about 45 minutes to one hour.

Heat a cast iron skillet over high heat.

Add a tablespoon of butter to the skillet.

Brown the bacon around each side of the steaks.

Sear each the top and bottom of each steak, a couple minutes per side.

Let rest a few minutes before serving.


Green Beans with Bacon and Onion

  • 1 pound fresh green beans, trimmed and rinsed
  • 1 cup pearl onions, peeled and halved
  • 4-5 strips bacon, chopped
  • 3-4 cloves garlic, chopped
  • ¼ cup raw sugar

Steam the green beans until al dente, 12-15 minutes.

Over medium heat, saute the bacon until beginning to crisp, season with fresh black pepper.

Add the pearl onions and half the garlic and let the veggies begin to caramelize a few minutes.

Add the rest of the garlic and the raw sugar, tossing as the sugar begins to melt.

Toss in the steamed green beans, coating with the bacon mixture.

Check the seasoning, adding salt and pepper as needed.

Saute a few minutes until beans are desired texture.


Caesar Dressing

  • 1 cup mayo
  • 3 cloves garlic
  • 1 tsp anchovy paste
  • 2 T lemon juice
  • 1 tsp balsamic or dijon mustard
  • Salt & pepper
  • ½ cup parmesan, shredded

Blend ingredients together; adjusting seasoning as necessary.

Keep dressing stored in refrigerator, up to 1 week.