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* Grilled Medallions of Beef
* Peas with Dill
* Garlic Mashed Potatoes
* Salad greens of your choice

Grilled Medallions of Beef
Grand Bay Hotel, Coconut Grove, Florida

Makes 4 servings

  3 tablespoons vegetable oil
  2 tablespoons minced onion
  2 tablespoons minced fresh ginger
  1 tablespoon curry powder
  1/4 cup lime juice
  1/4 cup honey
  4 medallions beef tenderloin,
  1+1/2 inches thick
  2 tablespoons vegetable oil
  1/4 cup chopped shallots
  1/4 cup white wine
  1 tablespoon sugar dissolved in 2 tablespoons warm water
  1/2 cup pureed mango
  1/4 cup beef stock

 1. To make the marinade: Place all of the ingredients into a shallow bowl
 or baking pan, mix together, add the beef medallions, and allow them to
 marinate at room temperature for 30 minutes.

 2. While the beef is marinating, prepare the sauce: In a sauté pan over
 medium heat, warm the vegetable oil. Add the shallots and cook, stirring,
 for a minute. Add the white wine, sugar and water mixture, pureed mango,
 and beef stock. Reduce heat and simmer uncovered for 10 minutes.

 3. Remove the beef medallions from the marinade and grill or sauté until
 they are cooked to the point of doneness that you prefer.

 4. Place the medallions on serving plates and pour the warm sauce on top.

 Copyright 1995 Acorn Associates, Ltd.

 Peas with Dill

 Makes 4 servings

  1 teaspoon chopped fresh dill, or 1/2 teaspoon dried
  2 teaspoons fresh lemon juice
  2 cups frozen green peas
  1 tablespoon butter, softened

 1. In a small bowl, mash together the softened butter, dill, and lemon

 2. Place the peas in a saucepan and cover with water. Over high heat,
 bring the water to a boil, cover the pan, and reduce the heat. Simmer
 gently for 5 minutes.

 3. Drain the peas and place them in a serving bowl. Add the dill butter
 and stir gently to coat evenly. Salt to taste.

 Copyright 1995 Acorn Associates, Ltd.

 Garlic Mashed Potatoes

 Makes 4 servings

  1+1/2 pounds potatoes, peeled and cut into chunks
  3 tablespoons olive oil
  2 to 3 cloves garlic, crushed and finely minced
  3/4 cup chicken broth OR milk
  3/4 teaspoon salt

 1. In a saucepan of cold lightly salted water, boil the potatoes for 20
 minutes or until tender.

 2. Drain the potatoes and press them through a potato ricer or food mill
 or mash them with a masher. Stir in the remaining ingredients and blend

 Copyright 1995 Acorn Associates, Ltd.

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