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This version of a traditional family favorite calls for beef tenderloin, and includes porcini mushrooms, carrots, celery, and potatoes. Packaged puff pastry makes the topping.
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This dish needs only 20 minutes of attention at the stove The coconut nage delivers a whisper of sweetness, ginger-chile heat and a splash of lime, and the broth is light enough to suit a summer dinner with plenty of chilled wine I paired it with the best of Mâconnais, wines that express citrus and minerals balanced by a touch of grapy richness
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Get "High Roller" Mushroom Puff Pastry Recipe from Food Network
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Get Linguine With Sausage and Mushrooms Recipe from Food Network
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Get Fontina and Mushroom Crostini Recipe from Food Network
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Get Sausage and Broccolini Risotto Recipe from Food Network
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While all sorts of products, like oysters, were coming by boat from the East to Michigan and the rest of the Midwest during the pioneer period, the European families who settled there generally liked to stick to their ethnic traditions “In the Upper Peninsula, there were the Finlanders, and they had Cornish hens,” said Priscilla Massie, a co-author of the cookbook “Walnut Pickles and Watermelon Cake: A Century of Michigan Cooking.” Then there were the Germans families, who, Ms Massie said, tended to adopt Thanksgiving first
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Fish sauce, lime juice, garlic, and sugar make a dressing for a salad featuring shrimp, chicken, grapefruit, and coconut. If pomelo is available in your area, use it in place of the grapefruit.
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Cuban-style black beans for serving with coconut rice and fried plantains.
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This is a basic Satay Sauce made with coconut milk and peanut butter - Its wonderful!
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Get Crisp Seared Skate Wing on Sweet Pea Shoots, Slivered Almonds and Lemongrass Vinaigrette Recipe from Food Network