The crab rangoon (sorry no picture) turned out fabulous again. We used our new deep fryer and it was MUCH MUCH easier than last time I made them.
3 oz cream cheese
2 green onion, finely chopped
1 tsp minced garlic
1/4 cup minced imitation crab meat
approx 16 wonton wrappers
Mix first 4 ingredients. Spoon 1 1/2 tsp of this mixture into the center of the wonton wrapper and fold to form a triangle. Seal the seam with a bit of water on your finger. Fry at 375. You'll need to flip them, so keep a close eye on them.
The Spicy Grilled Beef Tenderloin recipe comes courtesy of the Food Network. I was searching a cookbook at Walmart while I was shopping since I couldn't find the cut of meat I wanted and I found this one. I wrote the recipe in shorthand on my list and off I went. Of course, I promptly lost the list upon checking out. I am SO glad that the Food Network posts their recipes online!! We had Adam and Kelly here for dinner tonight and this was a hit with all of us (even me!!). Tim was leary about it when he saw me preparing the tomatoes, but quickly came around when it was plated to serve. He said it reminded him of the Greek diners on Long Island. Adam said something about a "taste sensation" or something. Yea, he liked it too. Next time, I think I'll make half the amount of cheesy tomato sauce for the same size chunk of meat, but it was really good!
| 4 pints cherry tomatoes (I couldn't find, so I used some that were a tiny bit smaller than a golf ball and cut them in half after they were cooked and they were too big. Really do need a small tomato here)|
Extra-virgin olive oil
Sea salt and freshly ground black pepper
2 limes, juiced
1/2 red onion, sliced thin
1 serrano chili, sliced thin
1/2 bunch freshly chopped cilantro leaves, plus more for garnish
1/2 pound queso fresco or feta cheese, crumbled
1 (4-pound) beef tenderloinHeat the broiler. Put the cherry tomatoes onto baking sheets, drizzle over some olive oil, and season with salt and pepper. Broil until the tomatoes burst, about 4 to 5 minutes. Remove from oven and allow them to cool a bit. In a large bowl add about 1/4 cup olive oil, juice of 2 limes, onion, chili, chopped cilantro, cheese, and the tomatoes. Mix carefully to avoid breaking up the tomatoes too much. Taste and adjust seasoning with salt and pepper; set aside.
Heat the grill or a grill pan to medium. Rub the meat with some olive oil and season it generously with salt and pepper. Grill the tenderloin, browning it on all sides, until it is medium rare, about 15 to 20 minutes. Remove the meat to a cutting board, cover it with aluminum foil, and allow it to rest for 10 minutes before slicing.
Slice the meat thin, place it on a platter, and spoon on the cheesy tomato dressing. Garnish with a drizzle of olive oil and cilantro leaves.
For dessert, we had a simple ice cream cake. I used a whole package of regular Oreo cookies, crushed them and added some melted butter. About a stick and a half is good. Press into the bottom of a 9x13 pan. Top with a quart of softened mint chocolate chip ice cream and a small tub of cool whip. Drizzle chocolate syrup over or do like we did and grate some Andes mints over it. Freeze until ready to serve. VOILA!
Alrighty, there you have our New Years Dinner. Try it out and let me know what you think!