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Beef Wellington
Beef Wellington Beef Wellington is the main course for Thanksgiving Dinner 2018. A few days before the holiday, I bought a beautiful piece of whole beef tenderloin from Costco, and trimmed it myself. I then tied the Chateaubriand with kitchen twine and let it sit in frig over night. The next day, which was the day before the holiday, I started to make the beef wellington. Since it can rest in refrigerator for 24 hours before baking, this is a perfect dish to pre-assemble. Searing Tenderloin First, season the tenderloin with kosher salt and freshly ground black pepper. Heat a cast iron skillet to very hot, and add a little…
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Beef Tenderloin Prep
Beef Tenderloin Trimming and Preparing Holiday is coming and the main course for Thanksgiving this year is Beef Wellington (I can’t wait!). To make good Beef Wellington, I will need a nice piece of beef tenderloin. Tenderloin can be quite expensive. Wegmans has them at whopping 24$ a pound! Costco has the cleaned up tenderloin at 20$. Right next to the trimmed tenderloin is the whole tenderloin, Choice grade (which is better than what most supermarkets sell), at $11.39 a pound. Well, that’s a steal. A beautiful piece like this cost less than 80 dollars! It seems daunting to clean up a big piece of meat like this. I did…
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Soft Pretzel Knots
Soft Pretzel Knots Soft Pretzel is iconic in Pennsylvania. It even has its own holiday, National Pretzel Day, April 26. After the bagel endeavor, it’s now time to make Pretzels! I went fancy with the very first attempt. Well, they were a bit too fat, and turned into knots, LOL! Plain Bacon & Cheese Cut bacon into bits, roll bacon and shredded cheese into the dough. Herb & Cheese Roll Italian herb, Thymes, etc and shredded cheese into the dough. Sun-dried Tomatoes with Swiss Dice sun-dried tomatoes and Swiss cheese into small pieces, knead into the dough. Crab Cream Stuffed Mix crab meat with cream cheese, Worcestershire sauce, spring onion…
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Crab Blossoms
Crab Blossoms 花开富贵 Food is all about experimenting, it can be as adventurous as one can be. Alex loves Crab Rangoon and I love puff pastry. After picking crab meat out of the blue crabs’s legs, he was excited about having more Crab Rangoon, and I think we need to kick it up a notch :). Here we have the Crab Blossoms! Making the puff pastry like we do for Pork Moon Cake. Instead of filling the inside with meat, slice the edges of the roll-out dough into tassels. Then place Crab Rangoon filling in the center. Close in the edges and pinch in at around 1/4 from the edge, and…
