I rarely cook with wine ever since the “drunken wine  rice” debacle from Rachel Ray. YUCK! I’m still not over it and like a dog that has been kicked, I have a hard time trusting her after that. If you have a good recipe that may get her back in my good graces, please send because right now, she’s skint. lol

On to the Mahi Mahi (aka Dolphinfish……my dad says they call it Mahi when they want to mark it up. And no, it isn’t dolphin but an actual fish called Dolphinfish) It was delicious! The fish was great but the stars of the recipe were the Butter Beans! WOW! They captured the bacon tomato and wine flavors and lit up! That’s why I upped the recipe to 2 cans. I only made one and was regretful.

Ingredients:

2 Tbs. olive oil
6 thick bacon slices, cut into 1-inch pieces
1 head garlic, cloves separated and peeled
4 ½lb pieces of fresh Mahi Mahi
Coarse salt and freshly ground pepper, to taste
4 tomatoes, peeled, seeded and coarsely chopped*
1 cup dry white wine
1 Tbs. chopped fresh basil
2 cans butter beans (rinsed)

* I definitely plan to use the canned tomatoes next time for this dish. It seemed a little unnecessary as far as what was needed for this dish to get the fresh ones. (Plus you can buy the seasoned kind)

Directions:

In a Dutch oven, heat the olive oil over medium-high heat. Add the bacon and garlic and sauté until the bacon is fairly crisp and the garlic is beginning to brown, about 5 minutes. Push the bacon and garlic to the side and lay the Mahi in the dish. Sear until lightly browned on both sides, using tongs to turn the fish. Season lightly with salt and pepper. Add the tomatoes and pile most of them and the bacon mixture on top of the fish. Add the beans to the pot.

Add the wine and basil and stir to scrape up any browned bits from the bottom. Reduce the heat to low, cover and cook until the fish is done, about 20 minutes. Place beans and vegetables on warmed plate and top with Mahi. Serves 4.

Adapted from Williams-Sonoma Collection Series,Fish,by Shirley King (Simon & Schuster,

This recipe can also be done with Monkfish.A Monkfish recipe is what I set out to find from the beginning but it is a little obscure in this area.

ENJOY!

I believe this was my first time preparing an Easter dinner on my own. I made this tenderloin for Christmas and boy was it a hit! I’m known for being a little crazy so experimenting with the palates of 25 to 30 people on Christmas day is to be expected versus waiting until it was an intimate dinner for 5 like on yesterday. Yeah, makes a lot of sense. Lol

Look, this aint for er’body. Only the special folks get this right here. The cut of meat is a bit pricey so I was sure to make them wait for a special occasion before I decided to make it again. Cook’s Illustrated refers to this recipe as show-stopping and believe me, it was. Just my style!
The best part is that it is incredibly simple and makes for a beautiful presentation. The meat is moist (in part from the salt-rub in the prep) and tender. Can’t be beat. I paired it with my favorite Macaroni and Cheese (which can be assembled early and baked when you’re ready) and string beans for a memorable, easy and impressive meal. I hope you all had a Happy Easter.  

Ingredients

1 beef tenderloin, tied with twine (about 3 1/2 pounds)
Kosher salt and black pepper
1 teaspoon sugar
1 slice of white sandwich bread, torn into pieces* (or you can do as I did and use prepared bread crumbs)
1/4 cup minced fresh parsley
1 teaspoon plus 1 tablespoon minced fresh thyme
1/2 cup grated Parmesan cheese (not the powdered stuff but either a block from the deli cooler or the jarred parmesan on the pasta aisle)
3 -4 tablespoons olive oil
2 medium garlic cloves, minced

Ready to roast

Directions

In a small bowl, combine 1/2 tablespoon salt, 1/2 tablespoon pepper, and sugar. Rub mixture all over tenderloin. Place tenderloin on a wire rack set inside a sheet pan. Let stand at room temperature for 2 hours.  Place crumbs in medium bowl and add 1 tablespoon parsley, 1 teaspoon thyme, 1/4 cup Parmesan, and 1 tablespoon olive oil. Mix well.

Feel free to use a food processor for this but since I had to pick between the stand mixer and the processor, I don’t have one. I just went on ahead and minced the remaining 3 tablespoons parsley and 1 tablespoon thyme diligently on my cutting board. Place the herbs in a bowl, add 1/4 cup Parmesan, 2 tablespoons olive oil, and garlic until smooth paste forms. If needed, add more oil.

Preheat oven to 400 degrees. Roast tenderloin for 20 minutes, then remove from oven and cut and discard twine. Using a rubber spatula, spread the herb paste over top and sides of tenderloin. Press the bread-crumb topping over the herb paste. Cook for 35 to 45 minutes or until instant read meat thermometer reaches 165 degrees. If you like it rarer, 35 minutes should be enough. My topping was a little crispy in some spots so be watchful. The meat should be cooked to medium rare and the topping will be golden brown.

Remove roast from oven, and let rest for 30 minutes.
Transfer meat to cutting board, and cut into 1/2-inch-thick slices.

CLICK FOR FULL DINNER PROGRAM

We’ve all been overwhelmed with the media coverage surrounding the “ultimate party crashers“, Washington couple, Michele and Tareq Salahi. Forget the bragging rights to ensue from duping the Secret Service, elbow rubs with some of the most powerful people in the land and make the world believe they belonged….I know they were in it for the food. DUHHHH…. But was it worth the trouble?

I bet the dummies didn’t know the entire meal was vegetarian…lol

Just kidding vegetarians of the world, do your thang. In fact, I will try to recreate some of the dishes, but maybe with a little beef broth or bacon fat and chicken here and there. I’ve created a post for my “STATE DINNER CREATIONS” Looking at the menu again, I may have biten off more than I can chew…it’s 5 courses and about 20 dishes!!! If you’d like to contribute to the task at hand, email me with your pick of the menu and I’d be happy to feature you as a guest blogger on this little assignment. I’ll keep you posted… 

 
FIRST STATE DINNER FOR A FOREIGN HEAD OF STATE

Potato and Eggplant Salad
White House Arugula with Onion Seed Vinaigrette
2008 Sauvignon Blanc, Modus Operandi, Napa Valley, California
~ ~ ~

Red Lentil Soup with Fresh Cheese
2006 Riesling, Brooks “Ara”, Wilamette Valley, Oregon
~ ~ ~

Roasted Potato Dumplings with Tomato Chutney
Chick Peas and Okra

or

Green Curry Prawns
Caramelized Salsify with Smoked Collard Greens

and

Coconut Aged Basmati
2007 Granache, Beckmen Vineyards, Santa Ynez, California

~ ~ ~

Pumpkin Pie Tart
Pear Tatin
Whipped Cream and Caramel Sauce
Sparkling Chardonnay, Thibaut Janisson Brut, Monticello, Virginia

~ ~ ~

Petits Fours and Coffee
Cashew Brittle
Pecan Pralines
Passion Fruit and Vanilla Gelees
Chocolate-Dipped Fruit