Wednesday, October 12, 2016

Sexy Surf and Turf: Seared Scallops and Tenderloin Steaks with Manhattan Sauce

It's the season when the leaves begin to turn and the temps cool down.  I've already had the fireplace going once to get the chill from the house.  Stone gave me that look.  You ladies know the one, when they think you are crazy.  Well, let me tell you Lucy and I were very thankful for the warmth of the fire.  

Fall is the time of year when on October 11th we also celebrate Stone's birthday, this year being the  one.  Y'all know the one I'm talking about.  The big 65!  Medicare and senior citizen discounts at the movie theater although we rarely go.  Oh wait, on Wednesdays its senior citizen day at the grocery.  Maybe Stone will start doing the shopping.   Actually that might be kind of scary.  The shopping cart would be full of peanut butter, crackers, grapes, cheese and diet coke.  Although that wouldn't be to bad, I could probably live on that if you throw in some chocolate.

Anyway, back to Stone's birthday, the only cake he ever wants for his birthday is Betty Crocker Chocolate Cake with a tub of Betty Crocker Chocolate Frosting.  It's the ONLY time I make it!  I've made it with fruit piled on top and one year I had mini chocolate chips sprinkled on the frosting.  He doesn't want anything on it.  Just plain ole box cake with a tub of frosting.  Not for sure what the appeal is other than that's what his mama would make for him.  I get that, my son is the same way.  He wants the same dessert every year on his birthday, Heart Attack Chocolate Cake, a recipe given to me by my friend Karen who along with her husband Greg joined us in celebrating Stone's birthday.

Like the Heart Attack Chocolate Cake, Karen also gave me this recipe for seared scallops and tenderloin steaks with manhattan sauce.  Apparently she has been making it for years on their Anniversary.  Must bring good luck seeing they just celebrated their 44th anniversary.  So for this years celebration Karen and I made Stone the Sexy Surf and Turf.

Sexy Surf and Turf: Seared Scallops and Tenderloin Steaks with Manhattan Sauce
Serves: 4

Extra-virgin olive oil, for drizzling, plus 1 turn of the pan
4 (1" thick) tenderloin steaks
8 large diver sea scallops, trimmed of the foot
salt and pepper
2 large shallots, chopped
4 cloves garlic, chopped
2/3 cup sweet vermouth
4 Tablespoons butter
1 pound asparagus spears, trimmed
1/2 lemon, juiced
2 Tablespoons chives, about 10 blades, chopped or snipped

1.  Drizzle some extra-virgin olive oil over steaks to coat lightly.  Get a nonstick skillet screaming hot and add meat.  Cook 3 minutes on each side for medium rare, 4 for medium to medium well.

2.  Remove meat from pan and pull it off fire to cool for a minute.
3.  Drizzle some extra-virgin olive oil over the scallops and season with salt and pepper.  Get a skillet screaming hot and cook scallops 2-3 minutes on each side until well caramelized.

4.  Bring 2 inches water to a boil in a medium skillet for asparagus.
5.  Return meat pan to medium heat and add 1 Tablespoon extra-virgin olive oil.  Add shallots, garlic and cook 2 minutes.  Add sweet vermouth and reduce by half, 30 seconds or so.  Add butter to the pan to finish sauce.

6.  Add asparagus to boiling water.  Cook 2-3 minutes, remove and dress with lemon juice, a drizzle of extra-virgin olive oil, salt and pepper.
7.  Place each tenderloin steak on a plate and drizzle Manhattan sauce down over top.  Serve 2 scallops on top of steaks and garnish with chives.  Serve asparagus spears alongside.

Tuesday, October 11, 2016

Cinnamon Roll Casserole

With the arrival of fall comes the scent of cinnamon and the new fall fashion from cabi.  This casserole is not only EASY, it is delish.   You use can cinnamon rolls.  Yes, you read that right.  You know the kind that comes in a blue canister and you peel the paper back a little then pop the can so it will open, thats the one.  They also add a little container of icing in the can.  
Did I say this was easy?  You do not prebake the rolls, just cut them up and place them in your 9X13" dish.  Mix up the remaining ingredients, pour it over the rolls and it is ready to go.  How easy is that?  

Cinnamon Roll Casserole
Yields: 12 servings

2 Tablespoons butter, melted.
2 cans (12.4 ounces each) Pillsbury refrigerated cinnamon rolls with icing
4 eggs
1/2 cup heavy whipping cream
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
1/4 cup maple syrup
1/2 cup chopped walnuts (optional)
1.  Preheat oven to 375'.  Spray a 9X13" baking dish with cooking spray.
2.  Place melted butter into 9X13" baking dish.
3.  Separate both cans of dough into 16 rolls; Set icing aside. Cut each roll into 8 pieces; place pieces into dish, on top of melted butter.

4.  In a bowl, beat eggs.  Beat in heavy whipping cream, cinnamon, vanilla extract and maple syrup  until well blended; gently pour over roll pieces.  Sprinkle with walnuts if you choose to add.

5.  Bake 25-30 minutes or until golden brown.  Cool 15 minutes.
6.  Microwave icing 10-15 seconds or until thin enough to drizzle.
7.  Drizzle icing over top of casserole.  

8.  Serve warm with a small pitcher of maple syrup and a shaker of powdered sugar on the side.
I made up the liquid portion of this recipe the night before I was going to make it to save time.  Just place it in the refrigerator.