Carrabbas' Beef Filet with Blue Cheese Sauce

Last night I made a copycat Carrabbas recipe and man was it good. Never before had I eaten a steak with a blue cheese sauce that was quite as delectable and flavorful! Couple it with an amazing salad and Japanese seasonal corn, this is an absolute perfect dinner to serve to company.

First, ensure that you have a good cut of meat. I like filet... thick, boneless and very little fat. I gave it a rub of the following seasonings:

- kosher salt
- white and black pepper
- Pampered Chef Three Onion Rub
- Hungarian Paprika (which I just happened to get in Budapest)
- Garlic Salt

But, I would imagine that any of your favorite combinations of seasonings would work just as well. (Just remember that the blue cheese is going to need to mesh with your flavors).

I used a copycat grill baste after applying the rub which called for:
-  2 TBsp of melted  butter in a sauce pan
- diced onions and minced garlic, cooked till tender (about 4 minutes).
- whisk in 2 TBsp flour
- add a  sprinkle of lemon juice,
- 1/4 C red wine vinegar,
- 1 TBsp of Dijon,
- and 1 1/2 TBsp sugar

After the rub and brushing your meat with your grill baste, grill it to your desired temperature. We managed a perfect medium rare.

Notice those wrapped corn on the cob? Yes, corn is in season in Japan and if you live here, you should get a few ears to eat each day. It's like candy. And for those in the states who wonder why I get excited about vegetables and fruits at different times of the year, it's because Japan only sells produce when it at its peak... so corn is here for about three months, and then we have to wait until next June to enjoy this tasty treat.

But back to the steaks...

The Blue Cheese Sauce:

This is the most important part of the meal... I mean, anyone can make a great steak and baste it with a flavorful oil, but I would not have imagined this combination! The ingredients are:

- 1/2 C heavy cream
- 3/4 C blue cheese
- 1/2 C mascarpone
- splash of lemon
- salt & pepper

Mix it all together and serve on the steaks, or as I did: on the side for easy dipping. Oh, it was sooooo delicious. Too bad I was full (as usual) and only nibbled, but my husband was happy to help. This was a no-leftover meal!

So as I said, this is perfect for company and not really that difficult (depending on if you want to make the copycat baste). I'm going to branch out with this blue cheese sauce.... it was so heavenly, I could imagine using it with sooooo many other dishes. I do believe that mascarpone, heavy cream, and blue cheese will be a new staple in the fridge.... And hopefully I'll come up with some new ways to celebrate these flavors.

Now I need to go to Carrabbas when I soon visit the states and test if their steak and blue cheese is as good as the copycats on-line.

Perfect Elegant Stuffed Chicken

I love cooking chicken at home, partially because I think my chicken tastes better than restaurants who often overcook their chicken. One of my favorite methods is breading, browning, and stuffing the chicken, so when I found Boursin cheese spread in the Aeon market, I remembered seeing a Rachel Ray episode and thought I'd give it a try with my own flair.

First... it's best to have a good, thick cut of chicken breast. For me, that's Zushi's Toriichi yakatori stand (raw and cooked as well).( -- Check it out Yelp if you live in the Yokohama/Zushi area). While it's a twenty-five minute train hike to my favorite chicken butcher, the difference in an organic chicken breast versus the frozen and shipped across the Pacific chicken is quite obvious. However, any good size chicken breast can be turned into an elegant dinner creation.

While I will chronicle the Boursin/prosciutto stuffed chicken, there are so many ways that you can stuff your chicken... I'll share some ideas at the end.

First, have the following ingredients on hand, then you can whip this meal up when company is unexpected.
- Flavored bread crumbs
- Shaker Parmesan
- Seasonings (such as garlic salt or Pampered Chef Onion mix)
- Butter
- Chicken
- Olive oil

Slice your raw chicken in the center, creating a pocket for your whatever you choose to stuff it with. Mix your dry ingredients and melt your butter. Prepare a pan of olive oil... maybe 4 TBsp. I have a gas stove, so I only keep my stove on low. But you know your stove.

Dip those raw breasts in the butter and then coat in your flavored crumb mixture and brown each chicken breast for about 10- 14 minutes total (depending on how large they are).

While my chicken breasts were getting crispy and flavorful, I was making my stuffing. I used the prosciutto to wrap a TBsp or 2 of the creamy Boursin. Then before putting the chicken into the oven, I placed my wrapped packets of flavor into the pocket created before frying.

Stuff before baking

Finishing the chicken

The chicken still needs a few minutes to fully cook, so preheat your oven to 350 and then put your meal in for about 10 minutes. Cut your chicken periodically to check to see if it's done. Remember, chicken only needs to cook to 165 and if you overcook, that elegant chicken is in the past. You can always put the chicken back in, but you can't remove the time if it overcooks.

Other ideas for stuffing would be
- Swiss cheese wrapped in ham (cordon bleu)
- Steamed broccoli and cheese (I've used Laughing Cow with this method)
- Provolone wrapped in Deli pepperoni or salami... Use the Italian dressing seasoning in your breading)

Rock Star Mac-N-Cheese

Prior to last night's dinner, I thought I already possessed the best-ever macaroni and cheese recipe: my Mom's Thick-n-Rich Mac-n-Cheese. While that dish is nothing short of delicious, I have found a recipe that trumped it (ugh, just using the word).  I did have the recipe for the ultimate mac-n-cheese in a book on my bookshelf, but had not attempted Anne Burrell's version.  While I am sure to stick with my Thick and Rich Mac-n-Cheese on occasion, I was so impressed with this Rockin' mac-n-cheese that I quickly signed up to bring a side for my son's baseball banquet. I can't wait to sneak this dish onto the table and listen to the chatter. It's just THAT GOOD.

I must have had a paperclip on page 141 of  Anne Burrell's fabulous cookbook: Cook Like a Rockstar since purchasing the book, but it took me four years to actually try. See, my husband went to Amsterdam and brought me back my favorite food souvenir: CHEESE! So I'm going through all these deliciously cheesy recipes to use my gifts... so page 141 was on the list, and I am oh-so-glad!

Aside from the Fontina cheese, I followed the recipe pretty much to a T. Note my Baby Gouda from the Netherlands...

I didn't measure my cheese, but it's suggested to use 2 cups of cheddar, 2 cups of Fontina (or Gouda) and 1 cup of the Parmigiano. I may have used more, and I made certain to reserve a handful to top the macaroni and cheese before baking. 

Aside from the all-important cheese, you'll need:

- bacon (about 6 slices)                               - 1/2 C all-purpose flour

- 3 TBsp unsalted butter                              - 4 C whole milk

- 1 yellow onion, diced                                - 1 pound pasta (shells or short tubes)

- Kosher or sea salt                                      - 1/4 C Dijon mustard

- Tabasco to taste

Alright, let's cook!

Boil your slightly salted water and add the pasta when the water comes to a boil. Cook according to package directions. Drain and set aside.

In a large pan, crisp up your bacon and remove to a napkin'd-plate, but do NOT discard the bacon grease. I chose to sop up a bit with a paper towel, but I might not next time.  --- Don't forget to crumble your bacon when it has cooled.

In the same pan, add the butter and soften the onion, maybe 5 minutes. Slowly add the flour and stir constantly before adding the milk. Whisk it till it's super creamy. Add the cheeses and the mustard and whatever amount of hot sauce that you prefer. 

Then add in your cooked pasta and the crumbled bacon. Anne Burrell says that you can eat it straight from the pan (and I did taste some and it totally works!) But she also writes that you can make it warm and bubbly in the oven. I chose to make individual bowls and warm in the oven for about 10 minutes. Of course, I topped it with some of the reserved cheese mixture. 

After a few minutes, my individual sides of Rock Star Mac-N-Cheese were  bubbly, ready to eat and fabulously delicious. I served this gem with my Chili's inspired BBQ chicken which I will blog one of these days. 

Enjoy!!!! This is my new go-to Mac-n-Cheese. It's absolutely perfect!

Oh, the meatballs

My Nana made the best meatballs... Funny, Nana was Polish, but she made a mean Italian meatball. I have modified the recipe with spices and cheeses, but I think the key ingredients are the two things I measure: 3/4 C milk and 2 eggs. I attempt to use as close to 1lb of ground beef, but that is not as calculated as my eggs and milk. (And those who know me know I don't measure.... Usually).

You'll need the following: (or a variety of spices you prefer).

- Bread crumbs
- Parmesan cheese (yes, the powder, and mix it with the meat and spices)
- Basil
- Onion salt (I use the Pampered Chef Onion dip)
- Garlic salt
- Sea salt
- Two jars of sauce, or homemade if you prefer

Mix your meat, spices, eggs and milk...

It may not look pretty, but it will become something so tasty!

Then add the breadcrumbs, ensuring you create a consistency thick enough to keep the meatballs together. 1 Cup or slightly more.

Why, you ask, would anyone mix their meatballs in a saucepan????? Clearly because I live in Japan and don't have a dishwasher! The first time I cooked meatballs in my quirky Japanese house, I felt like I'd been a fool for all those dishwasher spoiled years. Why not prep in the pot you're going to cook in????

As you prep a meatball, set aside.  Notice the meatballs are stacked in my meat trays and the milk & egg bowl? (Less dishes, ladies and gentlemen).


Layer the bottom of the pan with sauce. Add your prepared meatballs to the sauce pan, cover with remaining sauce and cook on low for an hour or until done. The gas stove requires much more attention than an electronic stove top.

A huge tip for my Japan residing friends. Do NOT buy the commissary meat to make meatballs. If ever you want to highlight ground beef as your entrée, buy off base.

Meatballs

Enjoy!

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Pho Ga

Pho is a party in ones mouth... You may make it as spicy (using sriacha), sweet (using hoisin) as you wish... or just "settle" for the amazing flavors that come with the broth.  Whatever you choose, the whole chicken broth coupled with the fresh ginger, cinnamon, onion and star anise mixture will make an amazing dish to share with friends.  Don't forget the toppings!

Pho seems daunting, right?  However, it's not as scary, but you do need to get dirty! The big secret is this: the Pho Ga bouillon. 

Here in Yokosuka, bouillon can be purchased in an International Market, such as the basement of More's at Chuo Station. In America, this magic pack can be found for extremely cheap at any Asian market. I use all four cubes in my base.  

Now you must invest a lot of time and care... because you must skin that chicken. Get as much fat off the chicken as you can so your broth is pure.

I thought I took a picture of the items needed, but apparently that photo did not transfer. So, I'll try to visualize with words.

You will need
- a ginger root.  Peel it. Pierce it. Wrap it in foil and    bake in the oven for 10 minutes at 350. 

- Four cinnamon sticks

- Half an onion, sliced and diced

- Rub that chicken with Chinese Five Spice, and add water to cover. Yes, I know that the chicken doesn't look all that hot! But it will! Just wait!

Simmer the chicken on low for an hour +.  Skim the fat while cooking.

When the chicken is done, continue to simmer the broth.  Carve the chicken, set aside, boil your noodles (whatever you prefer... Linguine, angel hair.... It's up to you) and prepare the toppings.

Yah, that chicken looks sad, but just wait...

Decorate your Pho as you see fit... Enjoy!

And that's pho'king good!

Crab Cakes - better than you'll get in a restaurant

When I asked my friend, Kristen, to grab some fresh (or frozen) king crab legs while she was shopping before our seafood party, she asked me if I'd ever used the canned Philips brand. I shook my head and winced. Kristen insisted that it's good, and indeed it might be if you like crab cakes of filler with a hint of crab, but I make mine super fresh... The crab and veggies are the meal. The filler that you get in restaurants, well, that doesn't exist in my dish. The breading you see on the cakes below is simply a dredging of Progresso bread crumbs. The green you see is fresh parsley and crunchy celery. The red? Red peppers and crab, crab, crab! I'm not gonna lead you on, though. Truthfully: It's a lot of work, but totally worth it.

So here's the key:

So the work part. If serving for guests, I'd suggest prepping the night before. Dice up these veggies and store:

- 1/2 red pepper
- 1 small yellow onion
- 2 ribs of celery
- 2 cloves garlic

(Increase the amount based on the amount of crab cakes you want. This amount was for 6 cakes).

Still day prior, and here's the work. Boil your king crab (or snow, but snow is saltier) for 4 minutes. I used 32 oz). Remove from boiling water and remove the crab meat. Yes, it's labor intensive. The spikes get you. Crab flies about the kitchen. But if you do this the day prior to your dinner party, you have time to clean your mess and dispose of those smelly shells. (Unless you live in Japan and prep on a night when burnable trash pickup isn't scheduled for the next morning).

Put your crab in a Tupperware and store in the fridge.

Dinner party day has arrived! Now soften (not much, just a tad) those pre-prepped veggies by warming them in a tablespoon of butter or olive oil. Add veggies to bowl of crab. Add 3/4 C mayo, 1 large egg, dash of old bay (be careful if using snow crab, as it has much more salt), 1/2 C seasoned bread crumbs & a nice dollop of grainy mustard.

Mix well, form into cakes and bake for 20 minutes in a 400 degree oven, turning midway. Serve with remoulade sauce, which is another post for another day.

Spend the time making these fresh crab cakes and your guests will sing your praises!

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Location:Shioiricho 2-Chōme,Yokosuka,Japan

Potato and Ham Cheddar Cheese Soup

This recipe probably precedes the processed Velveeta chunk cheese that has made cooking creamy, cheesy soups so easy. I say probably because I don't feel like looking up the exact date that Velveeta hit the market. My Mom was making this soup in my childhood and I don't recall ever seeing that in the local grocery store.  But enough about Velveeta as it is not an ingredient in this soup... real cheddar, milk and fresh vegetables give this soup its flavor and creamy goodness.  When I say real cheddar, I mean "grate it yourself." I have found that pre-shredded cheddar, while great in a lot of recipes, doesn't work as well when it's the main ingredient like it is in this soup. Pre-shredded cheese is coated in preservatives and just doesn't blend in the same manner as the hand-shredded block cheese.

Another reason I opt for the block cheese is that shredding the cheese with a hand grater was my job as a child on nights that my Mom cooked this soup.  My Mom was super strict when it came to just about everything, and snacking was one those categories that fell under strict guidelines.  The snack rule meant: we couldn't.  But while grating the cheese, I could take quick little bites from the bowl and my Mom wouldn't know, or at least she didn't say anything.  Grating cheese meant I could eat my favorite treat: cheddar.

My Mom's hand-written recipe & the grated cheddar in the back

 My Mom always said that you could tell how good a recipe was by how messy the pages of the cookbook were.  You might not notice all the mess on the soup page, but you can see that this recipe book has had a good amount of use.  Well-deserved use.  My Mom is an amazing cook.

Ingredients:

1/2 C butter
3 C water
1/2 C flour
4 C milk
4 C shredded cheddar
2 C diced ham
4 medium potatoes, peeled and diced
1 C sliced celery
1 C sliced carrot
1/2 C diced onion
salt & pepper & Tabasco to taste


First, slice your veggies (potatoes, celery, carrot, and onion).  Add the 3 C of water to a Dutch oven (large pot) and add the sliced veggies.  Heat to boiling, reduce heat, cover and simmer until potatoes and veggies are tender.

While the veggies are simmering, shred that cheddar and prepare your milk and flour.  You'll need everything handy and ready when making the roux because a seconds delay can destroy your roux!

In a medium saucepan, melt the butter over low heat. Gradually add the flour, stirring until smooth. Add the milk and increase the heat to medium. Stir constantly until thick and bubbly. Add the cheese and stir until melted.

Check that the potatoes are ready to go, meaning that they are soft and the desired texture for your soup.  If your veggie pot is ready, slowly add your cheese mixture to the Dutch oven with the vegetables.  Stir to combine.  Add ham, hot sauce, salt and pepper.  Keep on low until heated to the desired temperature.  Be careful to not boil or you will ruin the soup.

Serve and enjoy!