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Crab Rangoon Cheese Ball
Crab Rangoon Cheese Ball
I came up with this recipe with my new found love of Tillamook cream cheese. It’s much creamier and richer than your normal cream cheese. It’s so good you could shamelessly eat a brick of it in one sitting. Shamelessly. I took the ingredients that would go into a crab rangoon and turned it into the most decadent cheese ball known to mankind. The cheese ball contains jumbo lump crabmeat(substitute artificial crab if on a budget), shallots, chives, green onion, a few seasonings, and of course, Tillamook cream cheese. I rolled the mix into 2 balls, then rolled them in sesame seeds. They should chill in your refrigerator for at least 4 hours before serving.
Ingredients
- 8 oz cream cheese preferably Tillamook
- 8 oz jumbo lump crab meat
- 3 green onions finely chopped
- 1/4 cup shallots finely chopped
- 1/4 cup chives finely chopped
- 2 tbsp Worcestershire sauce
- 2 tbsp honey
- 1 tsp salt
- 2 tbsp white sesame seeds
- 2 tbsp black sesame seeds
- fried wonton wrappers for serving
Instructions
- Mix together the crab meat, shallots, green onion, chives, Worcestershire sauce, sugar, and salt.
- Using your hands, mix in the cream cheese.
- Form the mix into 2 balls.
- Mix together the sesame seeds.
- In a bowl, roll the cheese ball in the sesame seeds until it is entirely coated. Let chill in the refrigerator for 4 hours before serving.
- Serve the cheese ball with fried wonton chips.
Smothered Pork Tenderloin
Smothered Pork Tenderloin
This dish is rich and decadent. Medallions of pork tenderloin are seared, then simmered in a creamy mushroom gravy. You can serve this over mashed potatoes or egg noodles. If you aren’t a fan of pork, you can substitute either chicken breasts or thighs.
Ingredients
- 1 lb pork tenderloin cut into 1” medallions
- salt and pepper to taste
- 1 tbsp olive oil
- 3 tbsp butter
- 8 oz cremini mushrooms sliced
- 4 garlic cloves minced
- 1/2 tbsp dijon mustard
- 1/4 tsp herbs de Provence
- 1/4 cup chicken stock
- 3/4 cup heavy cream
Instructions
- Cut the pork tenderloin into 1” thick medallions. Season with salt and pepper.
- Melt 1 tbsp of butter in a large sauté pan over medium high heat. Add in the olive oil. Place the medallions in the pan in a single layer.
- Sear for 60-90 seconds a side. Remove from the pan.
- Add the rest of the butter to the pan. Sauté the mushrooms for 8 minutes until they are cooked down.
- Stir in the garlic and cook for a minute.
- Pour in the chicken stock. Add in the dijon mustard, herb de Provence. Reduce the heat to medium low and pour in the heavy cream.
- Add the pork tenderloin back in and simmer for 3-5 minutes until the pork is cooked through and the gravy has thickened.
Beef Stroganoff
Beef Stroganoff
Beef stroganoff is one of the most popular dishes in Russian cuisine. This savory dish was created by a French chef in St. Petersburg in the late 1700s; originating from a peasant beef stew, then becoming a dish of Russian aristocracy. Stroganoff always consists of thinly sliced beef(sirloin or tenderloin) cooked with onions and mushrooms in a sour cream/beef stock gravy. It is typically served with mashed potatoes, but can also be served over egg noodles or shoestring fries, with fresh dill, more sour cream, and gherkins.
Ingredients
- 24 oz top sirloin, tri-tip, or beef tenderloin thinly sliced
- 1 tbsp ground allspice
- 1 tsp sea salt
- 2 tbsp butter
- 2 tbsp vegetable oil
- 1 large white onion thinly sliced
- 8 oz cremini mushrooms sliced
- 1/2 tsp black pepper
- 1 tsp paprika
- 1/2 cup sour cream
- 1/3 cup heavy cream
- 1/2 cup beef stock
- 1 tbsp whole grain mustard
For Serving
- mashed potatoes, egg noodles, or shoestring fries
- fresh dill
- sour cream
- gherkins
Instructions
- Marinate the beef with allspice and salt in the refrigerator for 2 hours.
- Melt 1 tbsp of butter in a large sauté pan over medium heat. Add in the onions.
- Cook down the onions until translucent; about 10 minutes. Remove from the pan.
- Add in the rest of the butter and a tbsp of cooking oil. Add the mushrooms, paprika, and pepper.
- Cook down the mushrooms for 10 minutes. Remove from the pan.
- Add in another tbsp of cooking oil. Turn up the heat to high and add in the beef.
- Cook the beef for 2 minutes. Remove from the pan.
- Turn the heat to low. Pour in the sour cream and heavy cream. Slowly whisk in the beef stock.
- Add in the cooked onions and mushrooms, followed by the whole grain mustard.
- Add the beef back into the pan and simmer for 10 minutes.
- Serve the beef stroganoff over mashed potatoes, egg noodles, or shoestring fries with freshly chopped dill, sour cream, and gherkins.
