COASTAL MUSE - EPISODE 13 - AUDIO INTRO EVENT LIST
1. 2010 - The YEAR WE MAKE CONTACT
2. Emily reads for the remake of True Grit
3. Bill O'Rielly - Fair and Balanced?
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John's Beef Wellington
1 (4 to 5 lb.) beef tenderloin filet - dressed. ( At Costco, dressed 2009 price 15./lb)
Pepperidge Farms Puff Pastry Sheets
Duxelles - (See recipe below)
1 egg
sesame seeds (optional)
Prep the filet
- salt n pepper
- wrap the smaller end under so the filet is more or less the same diameter
- tie with butchers string
Place beef on rack in shallow baking pan.
Roast at 425 degrees for 30 minutes.
Let stand until cool. Trim off fat - (should none once dressed)
Roll pastry to rectangle large enough to wrap around beef, leaving about 3 inches longer than roast and wide enough to have a 3 inch overlap.
Press cool duxelles into pastry, leaving an an inch uncovered on all edges.
Place beef on pastry near one edge.
Moisten pastry edges.
Gently roll beef within the pastry - press the edges firmly together.
Trim off excess pastry from ends so single layer covers ends of roast.
Place roll, seam side down on shallow baking pan - not on rack.
Cut decorations from pastry trimmings, place on top.
Brush pastry with egg beaten with 1 tablespoon water.
Optional - Sprinkle with sesame seeds.
Bake at 400 degrees for 30 to 35 minutes.
Let stand for 15 to 20 minutes before slicing and serving
Duxelles:
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1.5 - 2.0 lb. baby bella mushrooms - , finely chopped
3/8 c. chopped green onion (green)
1/4 c. butter
1/2 tsp. salt
1/2 tsp. marjoram
2 tsp. flour - (I use potatoe flour but all purpose is OK too)
Dash of pepper
1/4 c. beef broth (I use Minors or Better Than Bullion)
2 tbsp. chopped parsley
1/2 c. finely chopped cooked ham
Saute mushrooms and onion in butter until liquid evaporates. Stir in salt, marjoram, flour, pepper and broth. Cook, stirring constantly, until mixture comes to a boil and thickens. Remove from heat; stir in parsley and ham. Cool.
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John's Crab Bisque
Fresh cooked crab meat cannot be beat. Two 2-lb. Dungeness crabs or about ten hard-shelled blue crabs will yield 1 lb. of crabmeat. Bottom line, use at least 1 lb of the best crab meat you can affordobtain.
1 Tbs. unsalted butter
1 Tbs. canola or grapeseed oil
3 large shallots, minced
5 cups fish or chicken stock
(I use chicken stock (Minors or Better Than Bullion and
simmer with the Dungeness crab shells, then strain)
2 cups heavy cream
Kosher salt and freshly ground white pepper to taste
1 lb. fresh crabmeat, picked over for shell fragments
1/2 cup dry Madeira, Marsala, Sherry wine
Minced fresh tarragon or Italian parsley for garnish
(tarragon is preferred)
White pepper.
In a large soup pot over medium heat, melt the butter with the oil. Add the shallots and saute until translucent, 3 to 4 minutes. Add the stock and cream, and season with kosher salt and white pepper. Bring to a simmer.
Lower heat to low and stir in crabmeat. Cook until heated through, about 5 minutes. Stir in the sherry and heat for 3 to 4 minutes. Adjust seasonings to taste. Ladle the soup into warmed shallow bowls and garnish with tarragon. Serve immediately. Serves 8.
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Frank plays one of his originals - Billy's Strut
John covers a Dion hit - Ruby Baby
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Get Eldon Brown's book = Controlled Crash - An Airline Oddyssey, from Eels and Ethics to Blimps and Drunken Bears at Amazon or www.iuniverse.com
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See Emily Hannaway in Rent and watch for her in 13 The Musical
