Tina’s Romantic Meal
February 23, 2010
Last night my husband asked me on a date. I was very excited; dinner without the kids! It was a very busy weekend and we thought we would take advantage of everyone working Sunday evening. As it turns out we were getting ready to leave and we found one of the kids still home. Parental guilt set in so we brought him with us. It would have been cheaper to pay a counselor to deal with the guilt. We went to Glory Days in Frederick. The service and food are always great. We walked in and got seated immediately. We were seated next to a long table of women. After a closer look, the women were from Thurmont. One of the women leaned over and I thought she was going to say hi. Instead she said, “You said in your article that you were going to cook for your family on Sundays. This doesn’t look like cooking to me.” I was BUSTED!! My face turned a dozen shades of red. My hand was in the cookie jar for all to see. I had to think fast! Then it dawned on me.. I had an excuse.. I had no family to cook for. If it wasn’t for Brandon’s plans falling through I would have been childless. I learned a valuable lesson. Don’t put something in print if you don’t intend to live up to it.
One of many of the interesting things that happen when you write a column is different organizations send you requests to try or promote their products. Some are wonderful others, not so much. The Sidney Frank Importing Company, Inc, sent me some very creative ideas. They sell many different liqueurs and shot brand products. It’s been a few months since I have included an adult beverage in the column so this month I’m going to share some of the recipes that they sent me.
Tenderloin Steaks with Creamy Sauce
1tbsp olive oil
2 beef tenderloin steaks, 4 to 6 ounces each
salt and pepper
3 tbsp bourbon or good quality brandy
2 small cloves of garlic, minced
1 tsp assorted multicolored peppercorns, crushed
¼ tsp dried leaf oregano
¼ tsp dried leaf basil
1/8 tsp salt
2/3 cup whipping cream
1 ½ tbsp sour cream
hot cooked rice or baked potatoes
Preparation:
Heat olive oil in a medium skillet over high heat until hot. Sprinkle tenderloin steaks with salt and pepper. Sear tenderloin steaks on both sides in skillet. Remove from skillet, and place on rack in a broiler pan. Broil 4 to 5 inches from heat (leave door just a bit ajar) 4 to 6 minutes on each side or until meat thermometer registers 140 for rare or 150 for medium rare and 160 for medium.
Add bourbon to drippings in skillet; bring to a boil over medium heat and deglaze pan, scraping browned bits that cling to bottom. Add minced garlic, peppercorns, basil, oregano, and salt; cook 1 minute. Add whipping cream; bring to a boil and cook 6 to 7 minutes or until sauce is reduced by half. Remove from heat; whisk in sour cream and spoon sauce over steaks. Serve with rice or baked potatoes.
Hot Honey Crisp
2 1/2 cups hot water
3 oz Barenjager Honey Liqueur
2 oz Jacques Cardin Apple Cognac
Garnish w/ Cinnamon Stick and Whipped Cream
Makes 2
Tommy’s Tini
2 ½ part Tommy Bahama White Sand Rum
¾ part orange liqueur
¾ part sour mix
¾ part raspberry liqueur sinker
Sugar in the raw
Mix rum, orange liqueur and sour mix. Shake 20 times. Pour into a “sugar in the raw” rimmed martini glass. Slowly pour in raspberry liqueur so that it sinks to the bottom of the glass. Garnish with lime twist.
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