Going along with the theme of mental well-being and balance I have set in motion for this New Year, it is important every once in a while to “Treat Yo’Self.”
If you deprive yourself of things, let’s say for example a cheesecake, the next time you get your hands on said cheesecake, you will act like it is the last time you will ever eat cheesecake. You will sadly devour the whole thing, barf, and then say that you are never eating cheesecake again.
So, if you have worked out all week (nope….) and eaten balanced healthy meals (semi-check…) then you deserve to knock back a glass of your favorite whisky or bold red and cut into this fat (also can be referred to as phat) crusted filet.
4 Slices ofThickCenterCut Bacon
4, 6oz Pieces of Filet Mignon
10 Cloves of Garlic, grated
½ Cup of Horseradish Root, grated
¼ Cup of Coarse GroundDijonMustard
3 Tablespoons of Olive Oil
2 Tablespoons of Fresh Ground Black Pepper
1 Tablespoon of Sea Salt
1 Tablespoon of Butter
I was lucky enough to receive filets pre-wrapped in bacon from Omaha Steaks. If you are not so lucky to have access to pre-wrapped steaks, fret not. Just take a slice of thick center cut bacon and wrap it (not too tightly) around the filet. Secure the end with either a metal pin or a toothpick. Then you are ready to rock and roll!
Peel the cloves of garlic. Grate the cloves using a microplane. If you don’t feel like going through the trouble of grating cloves of garlic, use about two tablespoons of grated prepared garlic instead.
I like the fresh horseradish root. I keep a giant root in my refrigerator most of the time. It can also be frozen. If I have one on hand, I find myself adding it to everything! In order to get a ½ cup of grated horseradish, you need to cut off a rather large piece. If you look at the root from the cut edge, you will see an outer ring. Peel or slice the skin and interior ring off. Then grate the root until you end up with ½ a cup of grated horseradish. You can also skin this all together and use the prepared stuff if you are crunched for time.
Combine the horseradish, garlic, mustard, olive oil, salt, and pepper in a medium bowl. Mix into a paste using a spoon. NOTE: This marinade/crust is also great on any other kind of steak. Seriously.
Place a tablespoon or two of the paste on the bottom of a Pyrex dish. Place the filets on top of the marinade paste. Spoon the remaining mixture on to the tops of the filets and spread it out into an even layer. Wrap the Pyrex dish in plastic wrap and refrigerate for 20 minutes at least and up to two hours before cooking.
Set the broiler on high. Keep the oven door cracked open. When the oven feels hot place a ceramic dish or cast iron skillet inside and shut the oven door. After two minutes add the tablespoon of butter to the dish and return it to the oven.
When the butter has melted, remove the dish from the oven, and add the steaks top side down into the dish. Return the dish to the oven. Keep the oven door cracked open.
Cook the first side for eight minutes. Remove the dish and gingerly turn the steaks over, being sure not to lose any of the crust. Return the dish to the oven and broil for 8 more minutes with the oven door cracked open. This will give you a perfect medium filet. Adjust the cook time based upon your personal preference.
When the filets are done the crust will be perfect and dark golden. The bacon will be slightly chewy and crisp on the edges. Let the filets rest for five minutes before serving.
Enjoy the weekend everybody and don’t forget to “Treat Yo’Self!”
You need this.
I need this.
We all need this.
Not only in our lives, but also in our diets.
One way to achieve this is to eat this amazingly delicious and healthy salmon salad.
Yeah, beets, radishes, green beans and artichokes…all scary things for those of you who are not all about vegetables. I get it. I live with Captain Carnivore.
But even Captain Carnivore has come to his senses and surfaced from the holiday filled sugar haze coma to realize that maybe our diets need a bit more balance.
So, get after it people! Balance: it’s what’s for dinner!
Ingredients for the Marinade/Sauce
3 Tablespoons of Lemon Juice
2 Tablespoons of Olive Oil
1 Tablespoon ofDijonMustard
½ Teaspoon of Anchovy Paste
1/3 Cup of White Wine (Dry not Sweet)
1 Clove of Garlic, Grated
½ Teaspoon of Salt
¼ Teaspoon of Pepper
1 Teaspoon of Fresh Parsley, finely chopped
Combine all ingredients for the marinade in a small bowl. Whisk to combine.
Place the salmon filets in a large/medium Pyrex dish or a large plastic bag. Pour the marinade over the filets and let it sit refrigerated for 20-30 minutes.
Ingredients for the Salad (Makes 2 Large Salads)
2 Pieces of Sockeye Salmon (Skin on or off, it doesn’t matter.)
1 Tablespoon of Butter
3 Raw Beets, greens and roots removed
A Handful of Fresh Green Beans, ends trimmed
5 Small Radishes, greens and roots removed
1 Cup of Marinated Artichokes, drained
3 Cups of Fresh Spinach
1 Cup of Romaine, chopped
While the salmon is marinating, preheat the oven to 375 degrees. Using a vegetable peeler, remove the skin from the beets. WARNING: Beets stain your hands, counters, wooden cutting boards, and clothes. So be careful and wash your hands immediately after dealing with them.
Thinly slice the beets. Place them on a tin-foil lined baking sheet. Drizzle the beets with a little bit of olive oil, a dash of pepper and salt. Roast the beets in the oven for 20 minutes. At ten minutes remove the beet slices and flip them.
While the beets are roasting, bring 2 cups of water to a boil in a small pot. When the water is at a rolling boil, add in the trimmed green beans. Blanch the green beans for about three minutes. When they are done, place them into a bowl filled with cold water and a few ice cubes to stop them from any additional cooking.
When the beets are done roasting, remove them from the oven. It is now time to sear the salmon!
In a large skillet, melt a tablespoon of butter. Add the salmon filets, skin side down. NOTE: Fish does cook a lot easier with the skin on. The skin is also very easy to remove once the fish is cooked.
Cover with a lid and cook for six minutes over medium heat.
After six minutes, add in the remainder of the marinade to the skillet. Reduce the heat to medium/low, and continue cooking the salmon for three more minutes.
Thinly slice the radishes. If you would like smaller pieces of green beans you can cut them in half or if you couldn’t find quartered artichoke heart, you can cut those smaller too.
Arrange your salad however you like. I tried to make mine look pretty so my husband (Captain Carnivore) wouldn’t be too scared off by all the colors.
Remove the salmon from the pan and place it on the bed of lettuce, spinach and rest of the vegetables.
Remove the pan from the heat and stir the pan sauce with a rubber spatula to get all the remainders from the pan. Pour the sauce into a measuring cup so it is easier to pour over the salads.
Dress the salads with the pan sauce while it is still warm. The fish stays warm and the greens start to wilt a little bit….soooo good!
Interesting things Captain Carnivore told me while eating this meal:
Fish is basically a vegetable. (a la Ron Swanson from Parks and Rec)
This dish had many “hyper-vegetables” which he has never eaten before in his entire life.
As much as the colors of the “hyper-vegetables” scared him, he said he would definitely eat this again.
Well, it’s 2012.
Most of us are busy writing laundry lists of resolutions for the New Year. I am normally right there with you. But this year, I feel a bit different about resolutions.
Instead of putting myself down by listing all my flaws I need to change, not changing, and then at the end be a sad sap of a person sitting at home alone in sweatpants with a tub on Ben and Jerry’s watching Real Housewives marathons, I decided it would be more beneficial to do a state of mind overhaul.
I can’t change who I was or what I accomplished in 2011, but I can control what I accomplish and how I think during this year.
I want, for myself and for all of you readers, a general state of well-being and positivity to surround everything we think, do, say, and even how we look. I can still be sarcastic and snarky, I am just going to do it in a more glass-half-full way.
So, here is to a new year. A year full of hope, smiles, laughter, good food…
… And a little bit of sarcasm. Because let’s be honest, trying to be that happy-shiny-person all the time is really not who I am and making a resolution to be so would be a joke.
Ingredients for Ricotta Topping
1 Small Bulb of Garlic, halved
3 Tablespoons of Olive Oil
15 oz. Fat Free Ricotta Cheese
The Zest and Juice from 2 Lemons
1 Tablespoon of Grated Parmesan Cheese
½ Teaspoon of Salt
¼ Teaspoon of Pepper
Cut the bulb of garlic in half. Place them in the center of a piece of tin foil.
Cover the two halves with the 3 tablespoons of olive oil. Form the tin foil into a ball around the garlic. Roast in the oven at 350 degrees for forty minutes.
In the meantime, add the ricotta to a medium bowl. Add the zest and juice from the lemons along with the parmesan, salt, and pepper. Mix the ricotta to evenly incorporate all ingredients.
When the garlic is roasted it will become a dark golden color. Using a fork, remove the roasted garlic cloves from the bulb. Give them a mash with the fork and then add them into the ricotta mixture. Place cheese mixture in the refrigerator until ready to top and cook pizza.
Ingredients for the Pizza
Trader Joe’s Pre-Made Whole Wheat Pizza Dough
1 Tablespoon of Flour
1 Teaspoon of Corn Meal
Take the bag of dough out of refrigeration and let it sit at room temperature for twenty minutes. After twenty minutes, spread the flour over a workable surface or a piece of parchment paper. Take the dough out of the bag and form it into a ball. Place it in the center of the floured surface.
Using a rolling pin, roll the dough out into a 12” circle. Spread the corn meal on the surface of a pizza stone or pizza pan. This will prevent the dough from sticking to the surface.
Transfer the dough to the pan. Spread it out evenly and then curl up the edges to form the crust.
Ingredients for Topping
5 Medium Cremini/Baby Bella Mushrooms, thinly sliced
A Handful of Fresh Spinach, roughly chopped
1 Teaspoon of Balsamic Vinegar
2 Teaspoons of Olive Oil
1 Tablespoon of Fresh Parsley, chopped
Spread the ricotta mixture on to the pizza dough. Distribute the cut slices of mushroom. Bake in the oven at 350 degrees for 15 minutes. After the fifteen minutes turn the oven off and switch the broiler on.
Cook the pizza for an additional five minutes under the broiler for a crispier crust and for a slightly golden ricotta.
Toss the chopped spinach with the olive oil and balsamic vinegar.