"Food is not about impressing people. It's about making them feel comfortable"
Ina Garten, 'The Barefoot Contessa Cookbook
I would say: Food is not about impressing people. It's about making them feel comfortable and LOVED!
Last night I cooked for one of my bestie's to celebrate her birthday. It was a simple menu that was chock full of flavor (as food should always be).
The Menu:
Gorgonzola and Bacon Crusted Filet Mignon and Caramelized Onion Stuffed Potato
I posted a teaser photo of our meal on facebook and my friend BJ made this comment "WOW! You are redefining comfort food for me, that's for sure!" Comfort food for me has always been a little off the "accepted" assertion of comfort food. Since I spent several years of my youth in the Southwest, comfort food has always had a cheesy, spicy, flavor explosion feeling to it for me. Jalapenos, chipotle peppers, onions and garlic anything bold and spicy sends that happy, warm and comfy feeling right through me.
A smell or a flavor can be so chock full of memories. I cannot think of a higher honor than to be remembered through the smell of garlic and onions cooking on the stove top, or a casserole baking in the oven. My grandfather passed away several years ago. When we would go up to visit in Tennessee, every morning I would wake up to the aroma of fresh biscuits in the oven, bacon frying on the stove top and coffee brewing (for me, because no one else drank coffee). Grandpa would cook for us EVERY single morning (at the crack of dawn)! I loved that quiet time with him before everyone else was up. And I am sent right back there with him, each and every time I smell biscuits, bacon and coffee…
So in honor of my friend for her birthday, I wanted to cook for her, you know, because food is love...I suppose you would like to get on with the food, that is why we are here right?...OK, fine.
Gorgonzola and Bacon Crusted Filet Mignon
Turn on Broiler/Preheat Grill
4 Servings of filet mignon or your favorite cut of beef
3 slices of applewood smoked bacon, small dice
½ cup of sweet onion, small dice
½ cup of mayonnaise
4 ounces of Gorgonzola cheese
1 tablespoon of fresh thyme or ¼ teaspoon of dried thyme
1/8 teaspoon of fresh ground black pepper
Kosher salt & fresh ground pepper to taste
Season steaks with kosher salt & fresh ground pepper to taste, then grill to rare/medium rare, just under where you want them to be when they are done (you are going to pop them under the broiler briefly and they will cook a bit more).
Sauté bacon and onion together until onions are translucent add thyme, pepper and cook until caramelized and bacon is done. Remove from heat. Mix Gorgonzola and mayonnaise, add bacon and onion mixture, stir to combine.
Coat steak with cheese mixture and just before you are ready to serve place them under the broiler until the cheese is creamy, bubbly and delicious looking!
Side Bar: I had 2 people who were quite certain they did not want to ruin their steak with “that cheese stuff,” however, after tasting a bit of it…they cheerfully changed their mind and quite enjoyed it! Step out of the food box people! J
Caramelized Onion Stuffed Potatoes
Pre-heat Oven to 425 Degrees
3 tablespoons of butter
2 ounces cream cheese, softened
¼ cup sour cream
½ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
2 cups red onion, sliced vertically
1 garlic clove, minced
1 teaspoon fresh thyme or ½ teaspoon of dried thyme
2 tablespoons red wine for the recipe-then have a glass because it would be a shame to waste it!
1 teaspoon Worcestershire sauce
4 slices of provolone cheese
Pierce potatoes with a fork, coat with olive oil, season with salt & pepper, wrap in foil and bake at 425 degrees until done.
While potatoes are baking, heat olive oil in a sauté pan on medium heat, add onion and garlic sauté until translucent. Add thyme and continue cooking on medium low heat until onions are browned. Stir in wine & Worcestershire sauce, set aside.
When potatoes are done, cut in half and scoop out pulp, leaving a 1/8 inch thick shell. Combine the pulp, butter, cream cheese, sour cream salt and pepper. Add onion mixture reserving small amount to garnish with. Spoon mixture into potato shells, top each with a slice of provolone and then add some of the reserved onion mixture-I did not do this, thought of it when I was writing the recipe...Arrange on a baking sheet. Bake until cheese is melted and golden. Serve immediately…Yummy!
There you go. Two new to me recipes that have my take on them…hope to hear back from you after you give them a try…I am feeling a little spicy…maybe Mexican is coming up!
Hugs to my friends, kisses to my husband…and remember, food is love!
If you have a food memory to share, I would love to hear about it-please leave it in a comment!
