Here is a fabulous tip from Susie Homemaker™. Use the colors of the seasons to create your delicious meals. The colors not only liven up the dish but truly make your lifestyle and home enjoyable.
If you like delicious and colorful foods try these recipes to jazz up your table and treat your taste buds. Let’s join Susie Homemaker™ in the kitchen for a variety of fabulous fall recipes that are hearty and delicious.
These recipes have a flare that you will not find anywhere, except here cooking with Susie Homemaker™ and her culinary expert Derek Coleman. Click here for a bio on Derek Coleman.
Appetizers
Ahi Poki Cocktail Horsederve
Try somethng different with Susie Homemaker's Ahi Poki Cocktail Horsederve. This simple and fast recipe will be an elegant addition to any meal.
Ingredients:
1 ¼ lbs sushi quality ahi
2 mangos
3 limes
1 English cucumber
1 red onion
3 tbsp soy sauce
2 tbsp sesame oil
2 tbsp sesame seed
1 tbsp chili flake
1 bunch chive
12 champagne flutes
12 cocktail forks
Preparation Instructions
This is a very simple upscale dish for any occasion!
Step 1: Start by slicing your Ahi into small cubes, (slightly larger than the size of a peanut M&M) Place the ahi in a mixing bowl. Add your soy sauce, sesame oil, sesame seed, and chili flake. Toss and chill for 15 min.
Step 2: Peel the mango and cut into small cubes. Peel your cucumber and slice down the middle length ways. Take a small spoon and scoop the seeds from the cucumber and dice into small cubes. Julienne your red onion, and you are now ready to arrange your cocktails.
Step 3: If you like you may mix all the ingredients together and scoop into your champagne flutes, but I like to arrange them in order from bottom to top. Cucumber, red onion, mango, Ahi.
Step 4: Garnish with lime wedge and chive.
Yields 4 servings.
Mini Beef Wellington Horsederve
This is a unique way to present a beef dish with class, Susie Homemaker's Mini Beef Wellington Horsederve is a hearty treat.
Ingredients
1lb beef tenderloin
1lb Cremini mushroom
3 shallots
4 tbsp butter
2 sq ft pastry dough
1 egg
3 tbsp Dijon mustard
1 bunch chive
Preparation Instructions
Step 1: Start by washing and rough chopping your mushrooms. Rough chop your shallot and place both into a large sauté pan. Add your butter, and salt generously. Place on low heat covered for about 40 min.
Step 2: Remove your pastry dough from freezer and follow packaging instructions for thaw. (If you like you can make your own dough, but there is no need).
Step 3: While your pastry dough is thawing. Salt and pepper your steak and place in a skillet high heat for about a minute on each side. Do not cook all the way through; it will cook later in the oven. Let your steak rest and cut into 1 inch pieces.
Step 4: Now that your pastry dough has thawed cut into 2 inch squares or rounds you will need 24 of them. Arrange your pastry into somewhat of an assembly line.
Step 5: Take a spoon full of the sauté mushroom and place it on a pastry square next a piece of your cubed steak and cover with another pastry square. Crimp the edges together with a fork. Repeat for all 12.
Step 6: Next whisk your egg and brush over the pastry. Place in a 400 degree oven for 10 to 15 min or until golden brown.
Step 7: Dollop a small spoon full of Dijon mustard on top and garnish with chive.
Yields 12 servings.
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