Filet of Beef and Corn Casserole

After Thanksgiving I decided that turkey, while very tasty, was not what I wanted to prepare for Christmas dinner. Peter wanted duck but I wasn't convinced so I settled on a filet of beef. I had to do some research because I wanted to make sure I didn't screw it up! I found this recipe on the Food Network site. It was a HUGE hit! I also made the gorgonzola sauce. Peter loved it but I wasn't very impressed. I may try another sauce next time.
I discovered this yummy casserole a few years ago on The Food Network. It was right around Thanksgiving so I took this side dish over to our family celebration in Alvin. Everyone said they loved it and I really hope they weren't lying to me!

I don't make this often, it's better suited for caloric blowout holidays, but it sure is tasty! You can skip the cheddar cheese if you're watching your figure.

Filet of Beef

1 whole filet of beef (4 to 5 pounds), trimmed and tied

2 tablespoons unsalted butter at room temperature

1 tablespoon salt

1 tablespoon coarsely ground black pepper

Preheat the oven to 500 degrees.

Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.

Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thickly.

Corn Casserole
1 box corn muffin mix
1 small yellow onion, chopped
1 package frozen broccoli
2 cloves garlic, chopped
8 ounces cottage cheese
2 cups cheddar cheese, shredded (optional)
1/2 cup milk
1 stick unsalted butter
1 teaspoon salt

Preheat oven to 375 degrees. In a medium bowl, combine the corn muffin mix, milk, garlic and cottage cheese.

In a large oven safe skillet, melt the butter ovr medium heat. Saute the onions and broccoli until tender. Pour the corn muffin mixture over the veggies, sprinkle with cheddar cheese and bake in oven for 30 minutes. Slice, serve warm.

Shrimp Tacos and Spicy Corn

I came up with these during the early days of my relationship with Peter. I was off for the summer and he invited me over to his place for an afternoon by the pool and then an early dinner. I was trying to impress so I offered to make dinner. As soon as I got off the phone I panicked because I had not been to the grocery store and quite honestly, had no idea what to make anyway. These were the days when I thought heating black beans out of a can was cooking. I managed to find all of the ingredients, minus the shrimp so I made a quick trip to the store, and just kind of winged it. I love that I can prepare the spread overnight and then the next day I can make dinner in less than twenty minutes. Peter and I really enjoy these tacos and they have been in the rotation ever since that lovely summer afternoon.

We have always eaten the tacos with a side of black beans with cilantro and lime. Tonight I wanted to try something new. I had some leftover corn from Thanksgiving so I went searching online for a yummy corn sidedish. I found inspiration here and there. I made a few adjustments and I think it turned out really well!

I think I know my husband pretty well. I know what he likes, what he dislikes, what to NEVER say to him, etc... One thing I didn't know was that he hates corn. Whaaaaat??? I had no idea. He made a funny face when I put the corn on his plate but I knew he would be nice and at least try it. He ate the tacos first and then slowly reached for the fork and put the teeniest bit of corn in his mouth. I was waiting for a "sorry babe, I just don't like corn" but he took another bite, then a bigger one and then a whole forkful. That corn was gone in under a minute. I felt victorious! I asked him if there was anything else he thought he hated that I could possibly cook for him and hopefully change his mind. He "hates" eggplant so watch for an eggplant post in the near future. I welcome the challenge.

Shrimp Tacos
1 pound EZ peel shrimp, cleaned, deveined
1/2 medium white onion, chopped
1/2 bunch cilantro, cleaned and chopped
1 clove garlic
1 small lime
4 whole wheat tortillas
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil

Combine the onion, cilantro, garlic, juice from one half of the lime and the extra virgin olive oil in a mini food processor. Pulse until a pesto like substance forms. Add more extra virgin olive oil if necessary. In a large storage container completely coat the shrimp in the spread. Store in the refrigerator for at least two hours. You can also let them sit overnight.

Divide the remaining tablespoon of butter into fourths. On medium heat drop one on the fourths of butter in the pan and coat both sides of the tortilla in butter. Then leave the tortilla in the pan until in begins to puff, turn over and repeat on the other side. Repeat for each tortilla. Keep warm in a basket or tortilla warmer.

In a large saute pan heat the remaining tablespoon of butter on medium heat. Add the shrimp and cilantro spread to the pan. Cook until the shrimp are pink. This should only take a few minutes. Stuff each tortilla with 4-6 shrimp, depending on size of the shrimp and top with any remaining spread. Serve warm.

Spicy Corn
1 cup frozen corn
1/2 red pepper, diced
1 teaspoon lime juice
1/4 cup cilantro, chopped
1 clove garlic
1/4 cup white onion, diced
1 teaspoon hot sauce (Peter's favorite)
1 teaspoon chili powder
1 teaspoon olive oil

Combine all of the ingredients, except the oil. Add the oil to a small saucepan over medium heat. Saute the corn mixture in the oil for 5-6 minutes. Serve warm.