Beef Tenderloin w/ Millstone Dry Rub

Ingredients

• 1 beef tenderloin trimmed of excess fat and silver skin
• 1/2 - 3/4 cup millstone dry rub

Preparation

• Season tenderloin generously w/ rub and allow to sit for 1-2 hours.
• Preheat oven to 350F.
• Sear at high heat on all sides.
• Transfer to roasting pan w/ wire grate roasting rack.
• Roast in 350F oven for 20-30 minutes or until desired temperature is reached.
• 20 - 30 minutes will achieve a medium rare to medium respectively.
• As desired temperature is reached, remove from oven and allow to rest for 10 minutes.
• Slice thin and serve!

Comments

Many factors determine how long it will take for the tenderloin to reach the desired temperature. I do suggest beginning to check your tenderloin after the first 20 minutes regardless of how done you may want it. You can always cook it a little longer but cannot undo an overcooked mistake. Using a probe meat thermometer will help. Rare is 120F and it goes up one temperature every 10 degrees. Medium rare is 130F, while medium is 140F. Keep in mind that meat will continue cooking once taken out of the oven. Usually temperature will rise another 5-10 degrees depending on size. A whole beef tenderloin will serve 8-10 people. Enjoy!

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Millstone Dry Rub

Ingredients

• 1/2 cup kosher salt
• 1/2 cup brown sugar, packed
• 3T coffee, Turkish grind (very fine)
• 2T ground paprika
• 2T granulated garlic
• 1T ground cumin
• 1T ground cinnamon
• 1t ground cloves
• 1t ground ginger
• 1t ground mace
• 1t ground coriander
• 1/2t ground black pepper
• 1/2t crushed red pepper flakes
• 1/4t ground cayenne pepper
  

Preparation

• Combine all ingredients in bowl with wire whisk.
• Makes approximately 2 cups.

Comments

This rub is used at Evins Mill for our beef tenderloin but works well with steaks, ribs, pork chops, chicken, and salmon.

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Cranberry Relish

Ingredients

• 1-bag fresh cranberries, washed
• 1-cup granulated sugar
• 1 Granny Smith apple, roughly chopped, w/ peel
• 1 fresh Orange, roughly chopped, with peel

Preparation

• Combine cranberries, orange, apple and sugar in food processor.
• Puree until smooth.
• Refrigerate then serve.

Comments

We often use this to accompany our braised duck, but it will go great with any poultry dish or as a side for any Fall/Winter dinner. Makes about 1 qt of relish. Enjoy!

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Chipotle Chili, Lime Butter

Ingredients

• ½ pound (8oz) butter, unsalted at room temp
• 1 fresh lime
• 1-2 chipotle chilies
• ½ t chopped garlic
• 1T fresh herbs (be creative, oregano is good, rosemary too)
• salt and pepper to taste
• 1T honey

Preparation

• Combine all ingredients in a food processor and puree until smooth.
• Refrigerate in desired shape for at least 1 hour. May also be frozen.
• We pipe out the mixture into individual portions so it is easy to serve.

Comments

Makes approximately 10 1oz portions. Preparation time is 10-15 minutes. Gives a nice smoky kick on a thick cut pork chop or steak. Enjoy!

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Caramel Orange Bread Pudding

Ingredients

• 3 qt cubed bread
• ½ cup butter, melted
• 5 eggs
• ½ cup granulated sugar
• ¾ cup light brown sugar, packed
• 1t cinnamon, ground
• 2 cups heavy cream
• 1 T vanilla flavoring
• 1 orange, Zest and Juice

Preparation

• In baking dish, toss cubed bread with melted butter and set aside.
• In bowl, combine eggs, sugars, cinnamon and vanilla with whisk.
• Mix for about 1 minute until sugar begins dissolving.
• Add heavy cream and mix thoroughly.
• Add juice and zest from orange.
• Pour egg mixture over bread in baking dish.
• Press down bread with hands to allow bread to soak up batter.
• Set aside for 30 minutes before baking.
• Press bread again every 10 minutes or so, allowing it to be fully and more evenly saturated with batter before baking.
• Bake at 325F for 45 min to 1 hour or until top is golden brown and middle is set.

Comments

Allow cooling slightly before serving. Cut and serve with caramel sauce. Recipe serves approximately 20.

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Pesto Stuffed Mushrooms

Ingredients

• 24oz Cream Cheese, softened
• 1 egg
• 2 cups Breadcrumbs
• 1 cup fresh pesto
• 1t chopped garlic
• salt and pepper to taste
• 100 medium button mushrooms, with stem removed

Preparation

• Preheat oven to 325F.
• Combine cream cheese, egg, breadcrumbs, pesto, garlic, and salt and pepper in mixing bowl.
• Fill mushroom caps with pesto stuffing using a small spoon.
• Bake at 325F for 20-30 minutes; until mushrooms become tender.

Comments

Recipe yields approximately 100 mushrooms but will vary based on size of mushroom and how full you fill them with the stuffing. We have served these as an appetizer with various grains or cold grain salads.

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Fresh Salsa

Ingredients

• 3 pounds fresh tomatoes, diced medium
• 3 to 4 (or more) fresh jalapenos, diced fine
• 1 large yellow onion, diced small
• 1 bunch fresh cilantro, chopped
• 2 T fresh-chopped garlic
• 3 fresh limes, juiced
• ground cumin, salt and pepper to taste

Preparation

• Mix all ingredients together.
• Refrigerate salsa for several hours.

Comments

Recipe yields about 3quarts. Of course this recipe works best with the freshest (preferably home grown) tomatoes you can find.

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Crisp Meringue Rings

Ingredients

• 3oz egg whites
• 6oz granulated sugar

Preparation

• Fill medium size sauce pot 1/4 of the way with water and bring to boil.
• While water is heating, measure & combine the egg white & sugar in a stainless steel bowl that will fit over the top of the sauce pot.
• Once water is boiling, remove from heat.
• Place bowl with meringue mix over pot and whisk continuously until sugar is dissolved.
• Temperature should reach 120F or until just warm to the touch.
• Transfer mixture to an electric mixer and beat on high speed until stiff peaks form.
• Mixture is now ready to be piped or shaped into the desired form.
• We usually use a piping bag and star tip, piping into rings with no bottom on a parchment lined baking sheet.
• Once meringues are piped out, place baking sheet in warm oven (150F-200F) for 1 to 2 hours or until they have dried and are easily removed from baking sheet.
• We usually make a filling for these meringues using fresh berries, whipped cream and a berry sauce, but this is where you can get creative.

Comments

Makes approximately 20 4" rings.

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Pine Nut Encrusted Boursin Stuffed Chicken (with video)

Ingredients

• 4-5 oz boneless, skinless chicken breast
• 1 wheel boursin cheese
• 1/2 cup flour, all purpose
• 1/3 cup heavy cream
• 2 cups bread crumbs
• 1/4 cup pine nuts, finely chopped
• 3T olive oil, extra virgin for best flavor - or butter
• 1T chopped fresh herbs
• salt, pepper and granulated garlic to taste

Preparation

• Lay chicken breast between 2 sheets of plastic wrap on a flat surface.
• Pound breasts with mallet or saute pan until thin but without tearing holes.
• Divide wheel of boursin cheese between the four breasts.
• Roll chicken breasts one at a time around cheese into a log form.
• Place pan in refrigerator for 1/2 hour.
• While chicken is chilling, prepare the other ingredients in three separate bowls - flour, salt & pepper to taste; egg & heavy cream combined well; breadcrumbs, pine nuts, olive oil, herbs, salt, pepper & granulated garlic.
• Prepare baking sheet and spray with non-stick coating.
• Remove chicken and begin the breading process.
• Place one breast at a time in the flour mixture and coat well, shaking off excess.
• Place breast in the egg mixture and coat well, draining excess.
• Place breast in breadcrumbs and coat well, closing up the ends and seams.
• Place breast on baking sheet and repeat with remaining breasts.
• Bake at 350F for approximate 30 minutes or until golden brown and cheese is trying to escape (internal temperature should read 140F on probe thermometer).
• May be served with a variety of sauces or none at all (we use a roasted red pepper cream sauce).

Comments

• Makes 4 servings

Video Tutorial

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Potato Salad

Ingredients

• 2 qt red potatoes cut to bite size; cooked in boiling, salted water until done but not mushy
• 3 T vinegar
• 1 medium onion, chopped fine
• 3 T whole grain mustard
• ¾ cup mayonnaise
• 1 cup sour cream
• salt, pepper, granulated garlic, hot sauce, and Lawry’s season salt to taste

Preparation

• Prepare potatoes as described above.
• Strain potatoes and transfer to mixing bowl.
• While still hot, add vinegar and onion and toss gently.
• Allow to cool to room temperature then fold in remaining ingredients.
• May be served immediately or chilled and served cold.

Comments

I do not like my potato salad to be dry, so you may find the need to adjust the mayonnaise or sour cream to fit your taste. Makes 16 1/2-cup servings.

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Flourless Chocolate Cake (with video)

Ingredients

• 8oz semi sweet chocolate, chopped
• 1-cup butter, melted
• 1¼ cup granulated sugar
• 1 cup cocoa powder
• 6 eggs, large
• 1 T vanilla flavoring

Preparation

• Preheat oven to 350F.
• Butter 1- 10” spring form pan and line the bottom with parchment paper.
• Combine melted butter and chocolate in a double boiler until chocolate is melted and mixture is smooth; stirring every few minutes.
• While chocolate is melting combine the rest of the ingredients in a bowl and whisk until smooth and sugar begins to dissolve.
• Once chocolate mixture is ready, combine with egg mixture and whisk until smooth. Pour into prepared spring form pan and bake for about 45 minutes or until just set.

Comments

Enjoy this rich, chocolate lovers dessert with maybe a little extra chocolate sauce or we use our creamy Bailey’s sauce drizzled over a small slice. Makes 16-20 servings.

Video Tutorial

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Bailey's Sauce

Ingredients

• 1 cup heavy cream
• 2 T granulated sugar
• 2 T light brown sugar
• 1 t cornstarch
• 1 t cold water
• ¼ cup Bailey’s or other coffee liqueur

Preparation

• Combine cream and sugars together in small sauce pan.
• Bring to a simmer over medium heat, stirring occasionally.
• Combine cornstarch and cold water together in small bowl.
• Add this to the simmering cream and whisk continuously for 1-2 minutes.
• Remove from heat and allow to cool slightly.
• Whisk in vanilla and Bailey’s.

Comments

May be used immediately or chilled first. Goes great on anything chocolate! Makes 24 1/2-oz servings.

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Creamy Vidalia Onion & Wild Rice Soup

Ingredients

• 2 ½ pounds Vidalia Onions, medium sliced
• 2 T chopped garlic
• ¾ cup melted butter
• ½ cup all purpose flour
• 1 ½ qt chicken stock
• ½ cup wild rice
• 2 cups heavy cream
• 2 bay leaves

Preparation

• In large soup pot, cook onions, garlic and butter over medium heat until onions are tender.
• Add flour and mix until combined.
• Add chicken stock and whisk well.
• Reduce heat to a low simmer.
• Add wild rice, bay leaves and heavy cream.
• Cook on a low simmer for at least one hour, stirring frequently.

Comments

Soup is great made ahead. You may need a little more chicken stock to adjust consistency after cooling. Other onions may be used or other vegetables added, but we like to show off these great onions in their prime every spring. This recipe yields approximately one gallon. Remove bay leaves before serving. Makes 32 4-oz servings.

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Citrus Braised Duck Breast

Ingredients

• 4 duck breast, boneless, skin on
• salt and pepper
• orange juice
• oven preheated to 450F

Preparation

• Place Duck Breast in roasting pan skin side up.
• Season the skin with salt and pepper.
• Place in a 450F oven and roast for about 20- 30 minute or until skin browns.
• Remove from oven and reduce heat to 275F.
• Loosen duck from pan then add orange juice until the meat of the duck is covered but the skin is left exposed.
• Return to the oven and continue cooking for 1 ½ to 2 hours.
• Remove, slice and eat.

Comments

Skin should be nice and crispy and the meat fork tender. We serve with many different sauces including chutneys, relishes, and butter sauces. Makes 4 servings.

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Creamy Orange & Poppy Seed Dressing

Ingredients

• 1-cup sour cream
• 2T honey
• ¼ cup orange juice concentrate
• ½ t. rice wine vinegar
• ½ t. poppy seeds
• salt and pepper to taste
  

Preparation

• Combine all ingredients - easy as cake!
  

Comments

We serve this one on our Mandarin Orange or Grapefruit salad with candied almonds. Makes 24 1/2-oz servings.

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Candied Almonds (with video)

Ingredients

• 1 egg white
• 1t cold water
• 4 cups sliced almonds
• ½ cup granulated sugar

Preparation

• Whisk egg white and water in bowl until foamy.
• Toss almonds in egg white mixture until well coated.
• Add sugar and toss until well coated.
• Spread on baking sheet lined with parchment paper.
• Bake at 325 F for 15 minutes or until golden brown and crispy.
• Allow to cool then break apart and store in an air tight container.

Comments

These go great on lots of green salads, on top of chicken salad and sprinkled on sorbet or ice cream. It’s also a great item to keep on hand, adding that little special touch to your cooking. Makes 32 2-tablespoon servings.

Video Tutorial

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Au Gratin Potatoes (with video)

Ingredients

• 4 Idaho Baker potatoes or sweet potatoes
• 2-½ cups heavy cream (if using sweet potatoes, reduce cream by 1/2 cup)
• 2 cups shredded Parmesan cheese
• 2 T roasted garlic, chopped (optional)
• Salt & fresh cracked pepper
• Non-stick spray

Preparation

• Wash potatoes and allow drying.
• Slice potatoes as thin as you can, enough to layer bottom of baking dish.
• Spray baking dish with non-stick spray.
• Layer the potatoes on the bottom of dish by shingling.
• Season with salt and pepper and 1/4 of roasted garlic.
• Sprinkle with 1/4 of the Parmesan cheese.
• Pour 1/4 of cream over layer.
• Repeat process for the next three layers.
• Cover dish with foil.
• Bake at 325F for 1 ½ hour or until tender all the way through when testing with knife.
• Uncover and return to oven to brown top for about 10-15 minutes.

Comments

• Makes 16 1/2-cup servings.

Video Tutorial

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Carrot Ginger Soup

Ingredients

• 1 large yellow chopped onion
• 1/4 cup chopped fresh garlic
• 1/2 cup peeled and chopped fresh ginger
• 1/2 teaspoon crushed red pepper flakes
• 3 teaspoons vegetable oil
• 3 quarts chicken sto
• 5 pounds peeled and chopped carrots
• 1 handful tied lemongrass
• 1 can unsweetened coconut milk (14oz)
• 1/2 cup heavy cream or heavy whipping cream

Preparation

• Sautee onion, garlic, ginger and pepper flakes with vegetable oil in large stockpot until onion is tender.
• Add chicken stock, carrots and lemongrass and bring to boil.
• Reduce heat and allow to simmer for two hours or until carrots are soft.
• Remove lemongrass and puree with hand held blender or food processor.
• Strain soup and add coconut milk and cream.
• Season with salt and pepper.

Comments

Soup may be made in advance and is easily reheated. Recipe makes about 1 gallon. Makes 32 4-oz servings. Depending on cooking time, precise cooking heat, size of chopped carrots, size of pot, shape of pot the consistency may vary slightly. If it seems a little too thick, add a little more liquid (stock, cream, coconut milk) as desired. If it seems too thin, it needed to cook a little longer to reduce the stock.

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