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Fall Menu

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.

Tenderloin Stir Fry

If you are looking for a receipe that is easy to cook and packed with a lot of flavoring, try Susie Homemaker’s Tenderloin Stir fry that is perfect for the fall season.

Ingredients

4 (6 - 8oz) Beef Tenderloins
2 Red bell peppers
1 Bunch green onions
½ pound of Snow peas
¼ pound of Bean sprouts
2 cup of white rice/ long grain
3 cups of Teriyaki sauce
4 cloves minced garlic
2 tbsp sesame seeds
2 tsp sesame oil

Preparation instructions
 
Step 1: Start by adding 3 cups of Teriyaki sauce and 4 cloves minced garlic to a small sauce pot. Place on stove low heat or soft simmer and let reduce to about half or almost syrup like consistency, about 45 minutes. At the end of simmer add your 2tbsp of sesame seeds and 2tsp of sesame oil.

Step 2: Follow your rice package instructions for cooking. Your 2 cup of rice should yield 6 cups.

Step 3: Prepare your Tenderloins. I like to grill my steaks, but you can also broil or pan sear the meat. Cook to a desired temperature. Place in oven to keep warm and let rest while you finish your prep, it should only take another 5 min or so.

Step 4: Wash your vegetables and slice your red bell peppers and chop your green onion. Combine your snow peas, green onion, and Bell peppers into a heated sauté pan or wok.

Use 2 tbsp olive oil and very high heat to cook vegetables. Sauté for about 3 min leaving the vegetables cooked, but al denta.

Step 5: Plate your food as follows. Place a small bed of white rice. On top of the rice, place your vegetables. Place your steak on top the vegetables and a small hand full of the bean sprouts just on top of the steak. Spoon some of the Teriyaki sauce over the steak and on the plate. Finish with a garnish of fresh green onion.

You have just made yourself a tasty play on stir fry.

Yields 4 servings.

Vegetarian


Sweet Potato and Cremini Mushroom Pavé

If you love a light vegetarian meal, this Sweet Potato and cremini Mushroom is the perfect addition to your fall menu.

Ingredients

1 large sweet potato
1.5 pounds Cremini or Portobello mushroom
3 medium shallots
2 garlic cloves
3 tbsp of chopped thyme
1 bag arugula
½ cup or 8 tbsp unsalted butter
9 tbsp extra virgin olive oil
3 tbsp white balsamic vinegar
Salt and Pepper

Things you will need

Large sauté pan
Mandolin
8 inch baking dish


Preparation Instructions

Step 1: Rough chop your mushrooms and mince with they shallot, garlic and thyme.

Step 3: Simmer on low heat for 1.5 hours. Stir on occasion. Your end result should be reduced about 1/3 of original volume.

Step 4: Peel your sweet potato and slice thin (almost transparent) with your mandolin. Butter your baking dish and layer the potatoes in the bottom, about a ¼ inch thick.

Step 5: When the mushrooms are done, begin buildinging the Pavé starting with a layer of the sliced sweet potatoe then a layer of mushroms and repeat, ending with a top layer of sweet potato. Brush the top layer with butter and place into a 375 degree oven for 25 min.

Step 6: Take 9 tbsp extra virgin olive oil and 3 tbsp white balsamic or (3 to 1 part) and whisk together in a bowl. Drizzle over the cleaned arugula leafs and just toss byhand.

Step 7: Remove dish from oven. Let cool before cutting. Place a square piece of the Pavé (the word Pavé translates into cobblestone or square) onto plate. Top with arugula and drizzle a bit of the extra virgin olive oil and White balsamic around the plate.

Serve and eat.

Yields 4 servings.

Poultry


Pistachio crusted Foie Gras and Fennel/Pear Salad

If you have never tried Foie Gras, this recipe combined with the Fennel and Pear Salad is a medley of flavors will leave you craving for more.

Ingredients  

1.5 lb lobe Foie Gras
2 pears
2 fennel bulbs
1 bunch arugula
1 cup shelled Pistachio nuts
4 tsp honey
1 ½ cup lemon juice
½ cup sugar
1 cup quality red wine vinegar

Foie gras can be hard to find. You can purchase from the internet or a specialty food shop.
Use Grade A raw Foie Gras.

Preparation Instructions

Step 1: Start by combining your lemon juice and sugar. Peel and dice your pears and slice your fennel bulb very thin. Soak Pears and Fennel for about 1 hour.

Step 2: Remove the Fennel and Pear from the marinade. Combine the excess juice from the fennel and pears with the red wine vinegar and simmer on stove, low heat for 15 min or until reduced by half. Set aside for later.

Step 3: Place your pistachio nuts in a bag and crush. Remove your arugula leaves from stems. Set both aside.

Step 4: Cut the Foie gras into 4 6oz pieces. Sear on very high heat 3-4 min each side or until very caramelized, (cover with splatter guard). The Foie Gras will sweat a lot of its fat and reduce in size. Save this fat for later, it is very good. Pull off the heat and let rest for 1 min. Salt generously, drizzle each piece with 1 tbsp of honey and cover with crushed pistachio.

Step 5: Place your Pear Fennel mix on a plate and put the Foie Gras and Pistachio on top. Place your Arugula on top of your Foie and then drizzle the plate with your Reduce red wine vinegar and excess Foie Gras fat.

It’s like cooking in a fine French restaurant.

Yields 4 servings.


Pork

Pork tenderloin and Marinade

If you are a fan of pork, Susie Homemaker grills up delicious pork tenderloins soaked in a marinade of savory spices, apple juice and molassis.

Ingredients

2 lbs pork tenderloin
1 bunch thyme
6 smashed garlic cloves
8 cups of Apple Juice (quality, not of concentrate)
1 cup of sugar
1 cup of salt
2 tbsp Molasses

Preparation Instructions

Step 1: Combine all ingredients into large marinade bowl. Cover and put in refrigerator for 24 hours.

Step 2: Remove Pork Tenderloin(s) from refrigerator let come almost to room temp about 20 min. Pan sear on high heat just until the outside starts to brown, about 6-8 minutes.

Step 3: Finish in a 375° oven for 8-12 minutes depending on thickness. Let rest 5 minutes and slice into Medallions.

Serve with your favorite side dishes.

Yields 4 servings.


Beef


Susie’s Homemade Burger and Fries

Everyone has asked Susie, “How do you make the ultimate juicy burger with great flavor?”  Check out Susie’s recipe of an all time favorite food.

Toppings

4 thick slices of cheese (Swiss, Cheddar, or Pepper Jack)
1 head of butter lettuce
2 ripe vine Tomatoes sliced
1 red onion sliced
1 jar Sandwich pickle (Kosher Dill is my Favorite)
1 bag favorite Burger Buns (Onion rolls are also great)
4 peeled Russet Potatoes
1 tbsp extra virgin olive oil

Preparation Instructions

Step 1: Combine your chuck beef, Worcestershire sauce, egg yolks, shallots, garlic, and chili powder. Mix well and form with hands.

Step 2: Place a small indentation (not a hole) about the size of a half dollar in the center of the patty. This will keep the patty from forming into a more round shape.

Step 3: Salt and Pepper then grill your burgers to desired temp. You may also broil or pan sear, but the grill is by far the best. Add your cheese in last 2-3 minutes of cooking.

Step 4: Cut your peeled Russet potatoes into desired french fry size ¾ inch width, ½ inch height and the full length of the potato is best, but it is up to you. Soak your potatoes in cold water for 3 minutes, drain and re soak for another 3 minutes (this will remove most of the starch).

Step 5: Place potatoes in a zip lock bag and add your 1 tbsp of olive oil. Shake, Shake, Shake. Place the potatoes in a 350° oven for 20-25 minutes turning once. Salt and Pepper to taste.

Step 6: Add your lettuce, onion, tomato, pickle, and favorite mustard, ketchup, and mayonnaise.

Enjoy !!!

Yields 4 servings.


Flank Steak Tostadas and Corn Salsa

For a new twist on a Mexican favorite that is sure to please the whole family, try the Flank Steak Tostadas topped in a fresh corn salsa.

Ingredients

1 ½ lb flank steak
6 cups quality orange juice
1tbsp chili powder
3 cups of corn
2 red bell peppers
1 red onion
1 bunch Cilantro
2 avocado
1 bag small flour tortillas
Champagne vinegar
Extra virgin Olive oil
Corn oil or vegetable oil (for frying flour tortillas)




Dressing

3 tbsp olive oil
1 tbsp champagne vinegar


Preparation Instructions

Step 1: Marinate your Flank steak in Orange juice and Chili powder for at least 12 hours.

Step 2: Slice your corn from the cob and sauté high heat for about 6 min set aside. Dice your bell peppers and red onion. Remove the leaves of the cilantro and rough chop. Combine all these iingredients to a bowl and mix together. Salt and pepper to taste.

Step 3: Combine the dressing ingredients olive oil and champagne vinegar in a squeeze bottle and shake vigorously. Pour this over your salsa mix and toss with spoon.

Step 4: Grill or broil your Flank Steak to your desired temp.

4-5 min each side for medium rare
6-8 min each side for medium
8-10 min each side for well done

Step 5: Let rest before cutting. IMPORTANT! When you cut the Flank it is important to cut across the grain of the meat, NOT with the grain. If you cut with the grain of the meat it will be tough to the chew.

Step 6: Fry your tortillas @ 325° - 375° heat oil.

CAUTION! Do not ever leave the stove when you are frying foods.

Step 7: Slice your avocado or you can mash it with a fork, its your choice.

Step 8: Last, start to build your tostada. Place your Flank on top of your tostada with a bit of Avocado and spoon your salsa over the top. Maybe a little drizzle of dressing.

Enjoy.

Yields 4 servings.


New York Steak Sandwich

Step aside Philadelphia! Susie Homemaker gives an old style New York Steak Sandwich a Susie style makeover.

Ingredients

16 oz NY strip steak
8 slices Sourdough bread (fresh from your baker)
2 green bell pepper
2 red bell pepper
8 oz or 8 slices of Swiss or Pepper Jack cheese
8 slices bacon

Preperation Instructions

Step 1: Place bacon strips into oven.  Follow the heating instructions provided by packaging.  When finished set aside for later.

Step 2: Salt and pepper your NY steak.  Grill, broil, or pan sear your steak to desired temp.  Set aside to rest while you prep the rest of your sandwich.

Step 3: Wash and dice your bell peppers.  Add to sauté pan on high heat with 2 tsp of olive oil.  Cook for 3-4 minutes and remove from heat. Set aside.

Step 4: Butter the outside layers of your sourdough bread.  Add one slice of cheese as your first layer. Then slice your NY thin and place on top of your cheese.  Next, take 2 pieces of bacon and crumble on to the top of your steak.  Now, add a layer of the red and green bell peppers and a second piece of cheese .  Finish with your top layer of buttered bread. The cheese on the bottom and top layer help hold the ingredients together.

Step 5: Place the sandwich in a fry pan on medium heat for about 3.5 min on each side.  Watch to keep from burning.

Serve with favorite sandwich accompaniments.

Yields 4 servings.

Watermelon Salad

If you love a delicious salad that is cold and crisp, then Susie Homemaker’s™ Watermelon Salad is a healthy addition to any meal.

Ingredients:

1 Watermelon (seedless if found)
1 Red Onion
1lb Feta cheese (block) or 2 8oz blocks
1 bunch fresh Basil
6 tbsp extra virgin Olive oil
2 tbsp Champagne vinegar

This dish is easy to make, it just takes a bit of thought in its cutting process.

Step 1: Start with your watermelon. Cut both the top and bottom ends of the melon off. Stand the melon on its flat surface and cut down, removing the rind off the melon. You should be left with only the fruit and no white or greenish pith.

Step 2: Cut the melon into blocks the same shape and size of your block of Feta. Set aside.

Step 3: Remove your Feta block from the refrigerator. Feta should be very cold for slicing and your knife should be very sharp. Slice Feta into thin square pieces. The feta may crumble on you, do the best you can.

Step 4: Slice your Watermelon blocks into thin square pieces and start to layer with the Feta.

Step 5: Julienne the red onion and chiffonade the basil.

Julienne - To cut into long thin match-size strips, approx. 1/8-inch wide and 2-inches long.
Chiffonade - To slice an herb or leafy vegetable into thin ribbons. This is easy to accomplish by stacking then rolling the leaves and slicing.

Step 6: Sprinkle the basil and red onion over the top of the Watermelon and Feta stack.

Dressing

6 tbsp olive oil
2 tbsp champagne vinegar

Place in a squeeze bottle and shake vigorously and drizzle over the salad and plate. Last, salt and pepper to taste.

Butternut Squash and Chorizo Soup
with Hazelnut Creme

The Butternut squash soup is not only hearty but has a rich flavor that is light and creamy. This is a perfect dish to serve as an appetizer or alone to warm the heart on those cool Autumn nights.

Ingredients

1 Butternut Squash (2.5 lb)
1 chopped medium white onion (1 cup)
1 cup chicken stock
1 lb Chorizo sausage
1 cup heavy cream
½ cup Frangelico Liqueur
½ cup chopped hazelnut
1 tbsp olive oil
2 tsp cumin

Preparation Instructions

Step 1: Cut your squash in half. Pull out the seeds with a spoon. Brush with olive oil and place face down in 400° oven for 30 min. Place your chopped white onion in sauté pan with a touch of olive oil and sauté until lightly browned.

Step 2: Scoop the squash from the peel into a blender or food processor add your onions and Cumin, and then blend. Add your chicken stock to your desired thickness. Place into Medium sauce pan and let simmer (be careful of splatter) 5 min. Salt and pepper to taste.

Step 3: Cook your Chorizo (follow heating instructions on package) 375° oven for 15 min. Remove Chorizo and oils from casing and place in a bowl.

Step 4: Pour your heavy cream into a whisking bowl, add your Frangelico and whip until thick.

Step 5: Place a scoop of Chorizo in the bottom of your bowl and pour your soup over the top. Add a scoop of your Frangelico crème. Top with chopped hazelnuts and drizzle a bit of your Chorizo oil.

Serve and ENJOY!

Yields 4 servings.