Good Morning all,
Sounds like plenty of good eats all around.
Lynda.... Will admit I have never heard of file or known of its use in gumbo. Correct me if I am wrong but that comes from Sassafras does it not?
Baked stuffed tilapia. That's a new one and something I should try since I can not find flounder out here. I do always have Tilapia in the freezer or can get that easily. Like Tom, I am accustomed to a flounder stuffed with crab. I too shall have to do some experimenting to see what I can come up with as I love that dish. And Sean...your fish looks quite nice and I'm sure was most tasty.
I wasn't thrilled with looks of my dish either last night but will say the taste was off the charts exceptional. Husband was pleased with it and said it was one of the best beef tip dinners he has ever had!
TT...since you love the crock pot so much here's a bit of a recipe below.
Beef tips with mushroom wine sauce over egg noodles. Gave it a sprinkling of parsley, basil and the very last of the Parmesan. Served up a salad and some garlic toast on the side. Had water with dinner and a glass of wine (7 Deadly Zins) later.
I used about 10 oz. of beef stew meat which I seasoned with some ground sage, ground thyme, salt and pepper and garlic powder and just seared lightly in 1 Tablespoon olive oil since it was so lean. I only wanted to put a little color on it not 'cook it'. When that was done I put it in the crock pot.
I put some butter...I don't know I'd say about 4 Tablespoons full...in the same pan and tossed in some sliced portobello mushrooms (about 8 oz pack) and some cremini, shitaki and wood ear (about 4 oz mixed pack) with a pinch of salt and let them release their juices. When the juices mostly evaporated and the mushrooms took on a nice dark brown color I added a splash of red wine (I used 7 Deadly Zins)
and turned up the heat. Once that mostly boiled off I put the mushrooms and remaining liquid in crock pot.
Added some beef broth (about 1 cup) mixed with a little corn starch to thicken it up to the crock pot along with a can of cream of mushroom soup. Added about 1/2 soup can of beef broth to the mix along with a packet of Lipton's Onion Soup Mix. Stirred well and put on low and let cook for about 5 hours. Checked it and adjusted the seasonings. Decided I wanted more mushrooms in it since my neighbors had just given me more and we looooooooove mushrooms and they are so good for you
also this would have worked better with probably a full 1 lb. of meat. So I sauteed a handful of portobellos up real quick in butter and just chucked them into the crock pot for the last 2 hours and let cook and gave it just a splash more of beef broth.
Beef for the most part was fall apart tender. There was the occasional 'chewy' piece. It is stew meat so it is to be expected as the meat is uneven sizes and from who knows what cuts/trimmings. But the sauce was outrageously delicious and rich and perfect over the noodles. The mushrooms were sensational and just a perfect. Dinner was good if not pretty. If I wanted to make this super special I could use a chuck roast or even a steak I cut into even sized pieces. Husband definitely wants this on our regular rotation! Fine by me. Easy enough to make.
No idea what is on the menu for today. We shall see what we come up with as the husband is off and wanting to cook as well.
Happy Day All
AG
