A village Greek Salad, Horiatiki, is really delicious and a great way to use the abundance of fresh vegetables available in the summer. Enjoy the salad with Rosemary Chicken Breast or Pork Souvlaki served with Tzatziki Sauce made with Greek yogurt.
Category Archives: Sauces
White Barbecue Sauce
White Barbecue Sauce
White Barbecue Sauce
Author: Pat
Recipe type: Sauce
Prep time:
Total time:
Serves: 1½ cups
Ingredients
- 1 cup mayonnaise
- 4 tablespoons cider vinegar
- 4 tablespoons freshly grated or prepared horseradish
- 2 tablespoons water
- 1 teaspoon coarse salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper
Instructions
- Combine all of the ingredients in a bowl and whisk until smooth.
Steak with Mushroom Sauce
Steak with Mushroom Sauce
Steak with Mushroom Sauce
Author: Pat
Recipe type: Main Dish
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- SAUCE:
- ½ ounce dried porcini mushrooms
- 2 cups boiling water
- 1½ teaspoons olive oil
- ⅓ cup thinly sliced shallots
- 4 ounces sliced cremini mushrooms
- 2 garlic cloves, minced
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup red wine
- 2 tablespoons flour
- 2 tablespoons fresh sage, chopped
- 1 tablespoon fresh thyme, chopped
- BEEF:
- 6 beef tenderloin steaks
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon pepper
Instructions
- SAUCE:
- Place porcini mushrooms in a bowl and cover with boiling water. Let stand for 15 minutes, drain over a bowl, reserving liquid.
- Heat a large sauce pan over medium high heat. Add oil to pan.
- Saute shallots 1 minute stirring occasionally.
- Add cremini mushrooms to pan and saute until tender, about 3 minutes.
- Add garlic and saute for 30 seconds until garlic is fragrant, stirring frequently.
- Stir in porcini, ¼ teaspoon salt, ¼ teaspoon pepper and saute for 1 minute.
- Add wine to pan and bring to a boil.
- Cook about 3 minutes until liquid almost evaporates.
- Sprinkle 2 tablespoons flour over mixture and cook for 1 minute, stirring frequently.
- Gradually add the mushroom liquid, stirring constantly, and bring to a simmer.
- Cook 2 minutes or until the mixture has thickened
- Stir in herbs.
- BEEF:
- Heat 1 tablespoon olive oil in a large skillet or grill pan over medium high heat.
- Season beef with 1 teaspoon salt and ½ teaspoon pepper.
- Add beef to pan and saute 4 minutes on each side for rare, or to your desired degree of doneness.
- Remove from pan and allow to stand for a few minutes before serving.
Burgundy Peppercorn Beef
Burgundy Peppercorn Beef with Creamy Blue Cheese Polenta
Burgundy Peppercorn Beef
Author: Pat
Recipe type: Main Dish
Prep time:
Cook time:
Total time:
Serves: 4
Adapted from Weight Watchers Entertains
Ingredients
- ½ teaspoon olive oil
- 4 ounces mushrooms, sliced, optional
- 1 tablespoon minced shallots
- ½ cup dry red wine
- 2 teaspoons cracked black pepper
- 4 ounces roast beef (leftover tenderloin, eye of round, sirloin or lean beef from the deli
Instructions
- Heat medium skillet over medium heat.
- Swirl in oil.
- Add shallots and cook, stirring constantly until the shallots are wilted and translucent.
- Add mushrooms, if desired, and cook until browned.
- Add wine and pepper and simmer until the mixture is reduced, about 10 minutes.
- May be made ahead of time. Serve over warm or cold beef.
