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Showing posts from January 30, 2011

Honey Butter Carrots

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Simple. Tasty.  These are two of my favorite concepts when it comes to cooking.  Sometimes less fuss is better. 


You can make these on the stove or in an electric steamer, but I like to pop my little veggie steamer in the microwave because I usually have the burners busy with other good stuff.

I normally slather all vegetable with butter, but a while ago I was in a phase of putting honey in or on everything.  I also like to use honey just to get my silly son to say it.  When he was yougner, he always called it "heena" instead of honey. So these carrots are sort of inspired by Eric because he likes baby carrots and he loves honey.

Ingredients
1 16-oz. package peeled fresh baby carrots (or ruffle-cut frozen carrot coins)
1 Tablespoon butter
1 Tablespoon honey

Method
1. Steam or microwave the carrots to desired doneness. I aim for more cooked than crispy, but not mushy. I usually cook them in the microwave for about 5 minutes with about 1 Tablespoon of water. I have a Pampered Ch…

Prosciutto Wrapped Wagyu Beef Filet with Red Wine Reduction

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I have been messing around with this concept for quite a while now, making little changes here and there.  I have changed out the herbs, the wine, how long I cooked the beef, the cut of beef. You name it. I have made it for my parents, Justin's mom, and just for us in its many versions through trial and error.


We were able to procure some Wagyu beef. It was not planned at all. We had asked for a regular beef tenderloin, but found out that some American Wagyu was available. Wagyu is a special type of beef. The cows were originally bred in Japan and they are prized much like Kobe. American Wagyu is a cross breed of Angus and Japanese Wagyu cattle. Wagyu beef has more marbling and a distinct flavor difference.  I happen to really like the flavor.

Last night, as I made dinner, I kept thinking "This is going to be good!" The night before, I used some of the smaller pieces off the tenderloin to make Red Curry with Beef and Thai Beef Eggplant Salad with jasmine rice. It was so…