Beef Tenderloin with Horseradish-Chive Sauce

Recipe originally posted on AllRecipes.

Ingredients

  • 1 (2-pound) beef tenderloin, trimmed
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons coarsely ground black pepper
  • 3/4 teaspoon kosher salt
  • 2/3 cup light sour cream
  • 2 tablespoons chopped fresh chives
  • 3 tablespoons prepared horseradish
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon kosher salt

Instructions

Step 1: Preheat oven to 450°.

Step 2: Heat a large skillet over medium-high heat. Rub beef with oil; coat on all sides with pepper and 3/4 teaspoon salt. Add beef to pan; cook 3 minutes, browning on all sides.

Step 3: Place beef on a broiler pan. Bake at 450° for 25 minutes or until a thermometer registers 125°. Remove from oven; let stand for 10 minutes before slicing.

Step 4: Combine sour cream and remaining ingredients; serve with beef.

Mushroom-Rosemary Turkey Gravy

Recipe originally posted on Taste of Home.

Ingredients:

  • Roasted turkey drippings
  • Chicken broth or water
  • 1/2 pound sliced fresh mushrooms
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried rosemary, crushed
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon browning sauce, optional

Instructions:

Pour turkey drippings into a measuring cup. Skim fat, reserving 1/4 cup; set aside. Add enough broth or water to the drippings to measure 3 cups.

In a large saucepan, saute mushrooms in reserved fat until tender. Add onion powder and rosemary; cook 1 minute longer. Stir in the flour, salt and pepper until blended.

Gradually stir in the drippings mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in browning sauce if desired. Yield: 3 cups.

Watercress Mayonnaise

Recipe originally posted on Food Network.

Ingredients:

  • 2 bunches watercress, leaves only, roughly chopped
  • 1 cup sour cream
  • 2 teaspoons fresh lemon juice
  • Dash hot pepper sauce
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup mayonnaise, preferably homemade

Instructions:

In a blender, combine the watercress, sour cream, lemon juice, Tabasco, salt, and pepper. Puree until smooth, then transfer to a bowl and stir in the mayonnaise.

Fresh Herb Tomato Sauce

Recipe provided by Genius Kitchen

Ingredients:

  • 1 tablespoon  extra virgin olive oil
  • 1 garlic clove, finely chopped
  • 1 teaspoon  red pepper flakes (optional)
  • 1⁄4 cup onion, finely chopped
  • 1 (28 ounces) can tomato sauce
  • 1⁄2 cup water
  • 1⁄2 teaspoon sugar
  • 1 1⁄2 teaspoons basil, finely chopped
  • 1 teaspoon oregano, finely chopped
  • 1⁄2 teaspoon thyme, finely chopped
  • 1⁄2 teaspoon parsley, finely chopped

Instructions:

  1. Heat the olive oil in a sauce pan over medium heat. 
  2. Add garlic, onion, and red pepper flakes (if using). 
  3. Cook until onion is translucent (about 2 - 3 minutes). 
  4. Add tomato sauce, water, and sugar. 
  5. Bring to a boil and then reduce to a simmer for about 10 minutes.
  6. Add basil, oregano, thyme, and parsley. Cook for 5 minutes.
  7. Remove from heat and enjoy!

Pesto with Arugula

Recipe provided by Allrecipes.com

 

Ingredients:

  • 1 1/2 cups baby arugula leaves
  • 1 1/2 cups fresh basil leaves
  • 2/3 cup pine nuts
  • 8 cloves garlic
  • 1 (6 ounce) can black olives, drained
  • 3/4 cup extra virgin olive oil
  • 1/2 lime, juiced
  • 1 teaspoon red wine vinegar
  • 1/8 teaspoon ground cumin
  • 1 pinch ground cayenne pepper
  • salt and pepper to taste

Instructions:

Place the arugula, basil, pine nuts, garlic, and olives in a food processor, and chop to a coarse paste. Mix in olive oil, lime juice, vinegar, cumin, cayenne pepper, salt, and pepper. Process until well blended and smooth.

Recipes for Week of September 18

Recipes for Week of September 18

Sweet Chili Sauce, Ma Po Eggplant In Garlic Sauce, Cucumber Salad With Sour Cream And Dill Sauce, Eggplant Burger Patties, Pan-Sauteed Grape Tomatoes With Mozzarella and Lettuce Cup Tacos 

Recipes for Week of September 11

Recipes for Week of September 11

Watermelon Lemonade, Thai Curried Opo Squash And Peppers, Stir-Fried Long Beans With Garlic, Cold Pesto Pasta Salad, Avocado & Arugula Omelet, 10 Amazing Things You Can Do With Mint, Herbed Honey Mustard Dressing and Lemon Herb Vinaigrette

Mango Chutney Sauce: Fresh Mango Chutney

Serves 8 to 12

  • 2 cups Mango, ripe local, peeled and cubed
  • 1 T. Rice vinegar
  • 2 T. Raisins
  • 1 T. Honey
  • 2 tsp. Ginger, fresh, minced
  • 1 tsp. Garlic, minced
  • Dash Cayenne pepper
  • 1 T. Chinese parsley, minced
  • ½ tsp. Cinnamon, allspice or garam masala


1.  Combine all ingredients in a small pot and bring to a boil.
2.  Reduce heat and simmer for 5 to 10 minutes.
3.  Break up mixture with a potato masher or fork.
4.  Cool.  Adjust seasonings to taste.

Kapiʻolani Community College Culinary Arts Program.  Cooking Up A Rainbow. The Hawaii 5210 Edition 1.0.