Debbie Dance Uhrig
I hardly know where to start writing this week. First, what a week. I had a tooth pulled and over the weekend realized I have dry socket! It has been quite a roller coaster. But, I’m prevailing, and it’s actually very good to sit down and talk about entertaining plans and recipes for the upcoming weeks. We are also rather chilly here in the Ozarks, at last check it was in the teens! Throw another blanket on and be thankful.
The first couple of weeks of January seem a bit slow at times. Now everyone is focusing on the big Super bowl scheduled for the first of February. We start to arrange a guest list, menu plans, and of course the best television for viewing! Since I’m going to be out of town most of that weekend I’ll be doing planning ‘way’ in advance. I’m thinking we might be doing lasagna or tacos in order to keep things easy. As always, I lean more towards a meal for this event over lots of appetizers. How about this plan of attack: On Friday or Saturday before the Super bowl game have a nice dinner party featuring beef tenderloin, smashed potatoes, a large green salad, homemade bread and a dessert made up of homemade cookies, sherbet or ice cream.
Now let’s take the leftovers from the beef tenderloin dinner and make a refreshing Super bowl party for our family. Shave the leftover tenderloin and arrange the filling for the bruschetta. Toast the leftover bread for the base of the bruschetta. With the leftover potatoes add drained corn, eggs, cheese, salt pepper and baking powder. Let’s fry corn and potato fritters. When you made the beautiful green salad you purchased extra vegies now turn them into a refreshing vegetable/dip spread. The cookies will please more palates than perhaps one rich dessert. If you think you still need more add a family favorite dip or spread and you’ve got a very nice party totally planned!
I have found many uses for the filling used under the beef, in the bruschetta. The last time I made it I went a bit overboard and had enough filling for an army!!! Everyone took a bowl home and it was amazing where it resurfaced! My assistant put it on ham, beef and chicken sandwiches. It will hold in the refrigerator for a couple of weeks. Actually folks it would be delicious on a loaded baked potato.
I can even see it brushed over corn on the cob.
This time of the year it’s easy to get ‘down’ with the lack of sunshine in the Midwest. Stay busy friends, make yourselves get out and go somewhere. It looks like I’m headed back to Platte County the last week of the month. Check my Facebook pages and website to see where I’ll be and when. Don’t forget February 6th I’ll be at the Cook’s Nook in McPherson, Kansas doing classes and selling my new cookbook. With journeys in the winter there are always questions regarding weather delays, etc. Remember to visit my Facebook page where I will make immediate posts should weather ever delay or reschedule one of my events. I’m still trying to get back to Northeast Missouri one more time before March, but no dates are confirmed at this writing.
Simply yours, The Covered Dish. www.thecovereddish.com
Beef Tenderloin Bruschetta
1 loaf of fresh bruschetta or French bread
1/2 pound thinly sliced beef tenderloin or shaved roast beef
3-4 ounces Gruyere Cheese, shaved/shredded
Roasted Red Pepper, chopped fine
Butter flavored vegetable spray
Filling
4 ounces softened cream cheese
1/4 cup mayonnaise
1//8 cup horseradish, ground
1/8 cup finely minced onion
Slice bruschetta into 12 nice slices. Place on a lined cookie sheet and spray lightly with vegetable spray. Place in the oven under the broiler 3-5 minutes and remove. Mix together the filling ingredients and spread a small amount on each slice. If the filling has been refrigerated and is not at room temperature consider warming it slightly before the meat is placed on top. Layer on thin pieces of cooked tenderloin or roast beef. Shred the cheese and sprinkle over the meat with a light dash of roasted red pepper. Return to the broiler and cook until the cheese is thoroughly melted. Times will vary depending upon how close the oven shelf is to the broiler, etc. Monitor the bread it should be around 5-7 minutes.
