Lightly Breaded Broccoli Florets

Feb 9, 2022

Coated in a light beer batter then deep-fried, these broccoli bites are great for snacking.

Prep Time: 15 mins •  Cook Time: 20 mins  •  Makes: 4 servings

DIRECTIONS

• 4 cups fresh broccoli florets
• 1 cup corn flour
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon pepper
• 2 large eggs
• salt, to taste
• Pinch of paprika
• 1/2 cup beer
• oil for frying

DIRECTIONS

1. Add the broccoli florets to a large pot of boiling water. Cook for 4-5 min. and then immediately drain and plunge the florets into ice water. Remove from ice water and leave the blanched florets to drain off excess liquid.
2. In a bowl, whisk together the eggs, flour, beer, and spices.
3. In a deep fryer or heavy saucepan, heat 2 to 3 inches of oil to 375°F. Dip the broccoli florets in the batter, tossing well to coat. Then fry broccoli in batches for 2 to 3 minutes, turning once, until golden brown. Drain on paper towels.
4. Serve warm broccoli bites with ranch dressing for dipping.

Mini Beef Wellington Bites

Feb 8, 2022

Tender beef tenderloin, duxelles, and Proscuitto all wrapped up inside flaky puff pastry. Served with a Creamy Horseradish & Mustard Dip, these bite-size, mini versions of traditional Beef Wellington are perfect party appetizers.

Prep Time: 45 mins  •  Cook Time: 20 mins  •  Makes: 24 bites

INGREDIENTS

• 1 tablespoon + 1 teaspoon olive oil
• 2 lbs beef tenderloin
• 1 tsp each coarse salt and freshly ground black pepper
• 2 tablespoons butter
• 6 slices prosciutto, diced
• 2 ½ cups cremini or button mushrooms, finely chopped
• 1 shallot minced
• 1 tablespoon fresh thyme chopped
• 1 tablespoon Dijon mustard
• 1 package frozen puff pastry thawed (2 sheets)
• 1 large egg, beaten
• Coarse salt for sprinkling, optional

DIRECTIONS

1. Preheat oven to 400°F.
2. Take the puff pastry out of the freezer one hour before starting to thaw.
3. Trim and cut beef tenderloin into 24 1-inch pieces.
4. Season the beef pieces with salt and pepper. Heat 1 tablespoon of oil in a large skillet or cast iron pan over medium-high heat. Sear one side of the beef pieces and quickly flip to brown the other side (about 1 minute total). Remove the pieces and set them aside to cool while preparing the filling.
5. Melt butter and the remaining 1 tsp. of oil in the same skillet over medium-high heat. Add prosciutto pieces and cook until fat has rendered and pieces are crispy and brown. Add in mushrooms and minced shallot. Reduce heat to medium and sauté for about 8 to 10 minutes, stirring frequently.
6. Stir in fresh thyme. Remove from heat and pat away any excess liquid. Stir in 1 tablespoon of Dijon mustard. Allow to cool while prepping puff pastry.
7. On a lightly floured surface, unfold defrosted puff pastry. Using a rolling pin, roll the pastry to a 12-by-16-inch rectangle. Cut into 12 equal squares by cutting 4 long strips, then cutting each strip crosswise 3 times.
8. Place a small amount of the mushroom mixture (known as duxelles) into the center of each square. Top each square with a piece of the steak. Fold the puff pastry up and over the steak, totally encasing the steak and mushroom mixture inside. Place on the prepared baking sheet with the smooth side facing upwards. Repeat with the remaining pastry, duxelles, and steak. Cut 2-3 small slits across the top of each pastry.
9. Brush with egg wash and sprinkle with coarse salt.
10. Bake for 15-18 minutes, or until golden brown.
11. Serve with Creamy Horseradish & Mustard Dip.

Creamy Horseradish & Mustard Dip

INGREDIENTS

• 1 cup sour cream
• ¼ cup prepared horseradish
• 2 teaspoons Dijon mustard
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 teaspoon Worcestershire sauce
• 1 teaspoon minced chives

DIRECTIONS: In a small mixing bowl, stir together all the ingredients. Serve alongside warm Beef Wellington bites.