Courtesy of Dan Brodeur, Executive Chef
Anthony’s Caterers at the IATSE Ballroom
Stuffed Filet Portobello Mushrooms with
w w w . i at s e b a l l r o o m . c o m
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Filet Mignons 8 slices (thick cut) black pepper bacon 1 cup diced hickory smoked ham 4 ounces smoked Gouda cheese, cut in four equal pieces A ll purpose flour 2 cups Arborio (risotto) rice 2 ounces minced shallots
➜1 /2 cup Old Granddad bourbon ➜S alt & black pepper ➜1 cup veal demi-glace (see note from the editor)
➜2 cups beef stock ➜1 cup Merlot ➜4 tablespoons vegetable oil ➜1 ounce minced garlic ➜2 large diced portobello
Preheat sauté pan on medium-high. Salt and pepper filet mignons. Dust with all-purpose flour. Add vegetable oil to preheated sauté pan. Sear filets 3-4 minutes per side. Place filets in preheated oven and cook to desired temperature and doneness.
Bourbon Ham Demi-glace
Add diced smoked ham to sauté pan and cook 2-3 minutes. Take off heat. De-glaze pan with Old Granddad bourbon. Put pan back on a medium high burner. Add cup of veal Demi-glace and
Ingredients ➜ (4) 8 ounce center cut
Preparation Preheat oven to 350 degrees. Precook black pepper bacon until halfway done (5-7 minutes). While bacon is cooking, cut a pocket in filet mignons. Stuff each filet with one piece of smoked Gouda cheese. Wrap filet mignons with partially cooked bacon and secure with a toothpick.
¼ cup beef stock, bring just up to a boil. Reduce heat and simmer to reduce sauce. Salt and pepper to taste. Finish with 2 tablespoons salted butter.
Note: Veal demi-glace is a veal stock reduced down by a half. You can substitute a low sodium beef broth. Take 2 cups of the beef broth and set over medium high heat to a high simmer, stir. Reduce down to 1 cup. ➻
Place sauté pan on medium-high heat and add 1 tablespoon of whole butter. Add minced shallots and cook for 2 minutes. Add minced garlic and sauté 1 minute, being careful garlic doesn’t burn. Add portobello mushroom and sauté until tender. Add risotto and deglaze with 1 cup of Merlot. Add beef
stock. Salt and pepper to taste. Reduce heat to med-low. Continue stirring and adding beef stock until rice is tender. With large cooking spoon, place spoon of risotto on center of plate. Place filet on top of risotto. Top with bourbon ham Demi-glace and enjoy!
Serves 4 PRH Suggested Wine Pairing Rossobastardo | Red Blend $11.99
Philly Ingredients ➜1 ham bone or 1 lb diced
Courtesy of Dew’s Deli
Split Pea Ham Soup &
Dewlene of Dew’s Deli created this recipe after Thanksgiving one year. She had leftover ham bone and needed a creation! After some tastings, someone suggested she add tomatoes and potatoes to the mix.
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imported ham 2 16-ounce bags of green split peas 1 pound bag of carrots, peeled and chopped 1 large onion, diced 5 stalks of celery chopped, include leaves 2 Idaho potatoes, peeled and diced
➜8 bulbs of fresh garlic, chopped fine ➜3 ripe tomatoes, diced ➜1 quart water ➜4 8 ounces chicken broth ➜S alt and pepper to taste ➜B asil, to taste ➜G arlic powder, to taste ➜S eeded hot pepper, to taste
Directions Add peas to water in order to get the peas to split. Once the water boils and the peas start to break up, add in everything else. Cook on stovetop until
creamy with broken up beans and soft vegetables. Season to taste with salt, pepper, parsley, basil, garlic powder and a tiny bit of seeded hot peppers.
PRH Suggested Wine Pairing Zaccagnini Montepulciano $14.99 rowhome magazine