The weather is warming up and we can finally get out and grill again. Here are a few links to recipes, theme ideas and products great for a Spring Barbeque!

BBQ Recipes and themes from Celebrations.com

Filet Mignon with Spring Asparagus

Ingredients:

4 eight ounce filet mignon

1/2 lb white asparagus

1/2 lb green asparagus (hard ends removed)

1/2 C beef stock

1/4 C spicy red wine such as Shiraz

3 sprigs thyme

1 crushed garlic

1 jar cipolline onions in balsamic vinegar

extra virgin olive oil

3 leaf balsamic

salt course black pepper

SERVES FOUR

Bring large pot of salted water to a boil. Add white and green asparagus to boiling water and cook until just tender, about 2-5 minutes depending on the thickness of the asparagus. When the asparagus are tender, remove from water and dunk into a large bowl of ice water to blanch the vegetables. Once cool, slice white asparagus length-wise in half to produce two planks.

Heat 1 tablespoon olive oil in a heavy medium skillet over medium high heat. Sprinkle with salt and pepper. Ass asparagus and just allow them to rewarm in the skillet. Remove, salt the asparagus. Add steaks to skillet; cook to desired temperature, about 4 minutes per side for medium rare.  Transfer steaks to plate, but do not clean skillet. Add beef stock, red wine, garlic clove, thyme, then simmer to reduce to a glaze, scraping up buts on the bottom of the pan. Once the sauce has reached a syrupy consistency remove the thyme branches and garlic.

To plate: Lay down four to five green asparagus, as a bed. Top with halved white asparagus, running perpendicular to the green. This will create a a small platform for a the filet. Place the filet on top and pour a spoonful of the sauce on top of the steak. Crown with a balsamic cipollini onion and another spoonful of sauce.

Swirl a ring of Extra Virgin Olive Oil and a ring of balsamic around the plate to create a dressing for the asparagus.

Read the article on seriouseats.com

After weeks of fabulous cheese tastings, wine pairings and long hours in the kitchen, it all come down to one final match to crown this year’s champion. Competing for the ultimate prize of cheese supremacy, we have France’s Gruyere de Comté facing off against the United State’s Crater Lake Blue. Comté is a classic cheese, well known in the ranks even by our forefathers. It’s no stranger to this game and has been dominant over blue cheese in this tourney with wins over past champions Roquefort and Royal Blue Stilton. Crater Lake Blue is a new kid, compared to Comté, but it seems to have grown up in a hurry during this tournament. Crater Lake’s confidence was at an all-time high heading into this tourney as it became the first American cheese company to export to raw milk cheeses to Europe. Riding this momentum into the tourney, it has already dispatched of cheese powerhouses Fiscalini, Grafton and hall of famer Parmigiano Reggiano. Is Crater Lake capable of one more big win or will Comte continue its mastery over Blue cheese? This is sure to be an instant classic as both cheeses come in riding hot streaks and oozing confidence. Expect a no-holds barred match to decide the Savory 16 Championship.

VOTE NOW

Save 40% on the igourmet.com Final Four Collection

Image from www.foodnetwork.com

Truffled Brie en Croute
Recipe from: www.whatscookingamerica.net

4 ounces cream cheese, room temperature
1/2 teaspoon salt
1 tablespoon  truffle oil
1 teaspoon fresh shaved truffles or truffle paste
1 sheet frozen puff pastry, thawed
1 small (8-ounce) round (wheel) brie cheese
1 egg, lightly beaten
Baguette, Crackers, or Crostini 

 NOTE: You always want to maximize the truffle flavor, using the least amount of the ingredient as possible. So always slice into paper-thin wedges or strips. Use a truffle shaver (similar to a cheese grater) when shaving truffles. Butter a baking pan and line with aluminum foil. In a small bowl, combine cream cheese, salt, truffle oil, and shaved truffles; set aside. On a lightly floured surface, roll out sheet of puff pastry 1/8-inch thick (approximately 15 inches in diameter); using the brie as a guide, cut out one round the size of the brie for the top and cut another round 1-inch larger. Using a small cutter (any shape will do), cut out some decorative pieces. Halve brie cheese horizontally; spread the truffle cream cheese evenly over the bottom half of the brie. Place the top half over the truffle cream cheese. On prepared baking pan, center the brie cheese on top of the larger pastry round; wrap pastry up over brie (without stretching). Brush border with some egg and top with remaining smaller pastry round; pressing edges of dough together gently but firmly to seal. Brush top with egg. Arrange decorative pieces over the top of the pastry dough; lightly brush with egg, being careful not to leg egg drip over edges (this would prevent them from rising). With the back of a table knife, gently score side of pastry with vertical marks (being careful not to pierce through dough). Chill brie, uncovered, 30 minutes to set egg wash. Brie may be made to this point one day ahead and kept chilled, covered loosely. Preheat oven to 425 degrees F. Bake Truffled Brie in middle of oven 20 minutes or until puffed and golden brown. Remove from oven and let stand in pan on a rack about 20 minutes for a very runny melted cheese or about 40 minutes for thicker cheese. To serve, transfer to serving dish and serve with baguette, crostini, or crackers. Serves 6 to 8 as an appetizer.
 
 

 Image from the Digital Kitchen

Seared Foie Gras with Beets:

To Serve Four as an Appetizer

This recipe came about as I noticed that beets (for the most part) maintain a firm, structured texture, even after extensive baking or boiling.  I thought it would be fun to pair them with something quite opposite: molten, gooey slabs of pan-seared foie gras.  Cracking through the crisp exterior and plunging your fork into the rich center always reminded me of a luscious, liverous version of crème brulee.  To finish the dish, a slippery, squishy, caramelized shallot is crowned on top of the dish.

Ingredients:

1 C. flat-leaf parsley

2 big sprigs rosemary

1/2 C extra virgin olive oil

1 clove garlic

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4 medium-sized shallots

2 Tbsp olive oil

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2 large beets (or 4 medium-sized beets)

1 Tbsp butter

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12-16 oz fresh, NY Grade A Foie Gras

Sea Salt

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Vinegar (as desired)

The night before, bring a large pot of unsalted water to a boil.  Prepare an ice water bath alongside.  Once the water has reached a full boil, toss in the rosemary.  Let boil for 30 seconds, then add parsley, allowing to boil for an additional 10 seconds.  Remove from water and dunk into ice bath.  Let chill in ice bath to preserve bright green color in chlorophyll.  Remove from ice bath and pat dry.  Put herbs, oil, and garlic into blender and liquefy.  Allow to sit overnight in the refrigerator.

Next Day: Preheat oven to 425 F.  Clean shallots of papery hide and nip off roots, but not too much that they fall apart.  It should just be a skinned shallot.  Put into a pouch made out of aluminum foil and pour in 2 Tbsp olive oil.  Seal pouch and bake until tender and caramelized.

Cut off beet tops and tails.  Scrub and place into baking dish with an inch of water.  Bake covered dish in 425 F oven until beets are tender with little resistance to a knife, about 1 hour.  Remove and allow to cool.

Strain herb oil into a clean pouring container.

Slip beets out of their skins and cut into large discs, or medium-sized halves.  Add butter and toss with a bit of salt.

Cut foie gras into four 3-4 oz servings.  Season with salt.  Heat a skillet to high heat, then place foie gras in the pan.  Be careful not to let it burn, but you want the surface to sear and brown quickly, before the inside loses too much fat.  Reduce heat to medium/medium-high as necessary.  Sear other side, then remove from heat.

Stack one large beet disc on each plate, top with a quivering portion of foie gras, then garnish with shallot on top.  Sprinkle a few large grains of sea salt on top.  Decorate the plate with a few whorls of herb oil.  If you want, dot with a few pools of a nice wine vinegar, such as cava vinegar, Minus 8, or a good 3 leaf balsamic.  Serve hot.