Romantic Dinner Help!!!!?!
Answers: I am cooking a romantic birthday dinner for myself and my boyfriend tonight. I bought beef roll ups and they are rolled together with mozzarella cheese and sweet italian sausage. I need a good marinade/sauce for the steaks. Please help me I can not find a good recipe anywhere. We are having a nice bottle of Duckhorn Cabernet Sauvignon to drink with our meal. The side are cheesey potatoe chunks and his favorite sauteed beans. We are going to start with a salad and end with chocolate covered strawberries for dessert. Some please help me with the sauce for the beef roll ups quick !!!!
INGREDIENTS
2 tablespoons butter
3 medium onions, coarsely chopped
1 teaspoon white sugar
1/2 teaspoon paprika
1 tablespoon white vinegar
1 cup chicken broth
1 slice dark rye bread, torn into pieces
salt and pepper to taste
DIRECTIONS
Melt the butter in a large skillet over medium heat. Add onions, cook and stir until lightly browned. Sprinkle in the sugar, and continue cooking until onions are deep golden brown, about 10 minutes. Stir in the chicken broth and vinegar and season with paprika. Mix in the bread until dissolved. Bring to a boil, then simmer over low heat for 3 minutes.
Transfer the mixture to a blender or food processor, and blend until smooth. Serve with pork or beef.
i would go with italin instead:
Spaghetti and Meatballs Recipe courtesy Tyler Florence
Show: Food 911
Episode: The Spaghetti Kid
6 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, chopped
2 tablespoons finely chopped fresh parsley leaves
1 cup milk
4 thick slices firm white bread, crust removed, cut into cubes, about 2 cups
2 pounds ground beef
2 pounds ground pork
1 egg
1/2 cup freshly grated Parmesan, plus more for serving
Kosher salt and freshly ground black pepper
1/2 pound mozzarella cheese, cut into 10 (1-inch) cubes
2 cups heated Sugo Sauce, recipe follows
1 pound dried spaghetti
8 fresh basil leaves
Heat 3 tablespoons oil in an ovenproof skillet over medium heat; cook the onions, garlic, and parsley until softened, about 10 minutes. Scrape out onto a plate and allow the mixture to cool; set the pan aside. Pour the milk over the bread into a medium bowl and let it soak while the onions are cooling. Combine the meats in a large bowl and add the egg and Parmesan. Season with salt and pepper. Squeeze the excess milk from the bread and add the bread to the bowl along with the cooled onion mixture. Using your hands, gently combine all the ingredients until they are thoroughly mixed. Don't overmix or the meatballs will be tough. Divide this mixture into 10 pieces and form them into patties. Place a mozzarella cube onto each patty and bring up the sides around the cheese to form a ball completely enclosing the cube.
Preheat the oven to 350 degrees F.
Heat the remaining oil in the skillet over medium heat and brown the meatballs on all sides, about 10 minutes. Put them into the oven and bake until the meatballs are cooked through, about 15 minutes.
Cook the spaghetti in a large pot of boiling salted water until al dente, about 6 to 8 minutes. Drain the pasta and put it onto a large serving platter. Pour on half the Sugo Sauce and mix well. Place the meatballs over the spaghetti and garnish with the basil leaves. Serve immediately along with the extra sauce and Parmesan.
Sugo Sauce for Sergio:
3 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 garlic cloves, chopped
1/2 bunch fresh basil leaves, hand torn
1 cup pitted Alfonso olives
2 tablespoons capers, drained
1 (28-ounce) can whole peeled tomatoes, drained and hand crushed, liquid reserved
Kosher salt and freshly ground black pepper
Pour the olive oil into a large skillet over medium heat. Add the onion, garlic, and half the basil and cook until soft, about 10 minutes. Add the olives, capers, and remaining basil. Carefully add the tomatoes (nothing splashes like tomatoes) and about 1/2 cup of the reserved liquid; cook until the sauce is thick, about 15 minutes. Taste and adjust seasoning with salt and pepper.
Yield: 2 cups
Other Recipes from this Episode
Caesar Salad with Crunchy Croutons
More Recipes Like This
Spaghetti All'Amatriciana: Spaghetti Amatrice Style
Spaghetti with Clams and Mussels: Spaghetti con Vongole e Cozze
Spaghetti with Green Olive Sauce: Spaghetti Sugo di Olive Verdi
Cart Driver's Spaghetti: Spaghetti alla Carrettiera
Spaghetti with Fried Zucchini: Spaghetti con Zucchinne Fritte
try a nice brown sugar sauce recipe, I found it in one of Rachel rays recipe book sites, you can look it up as brown sugar marinating sauce or rib sauce.
******* White wine and mushroom sauce
1/4 lb. fresh mushrooms (sliced) or 1 lg. can of mushrooms (stems and pieces).
2 tbsp. butter (to saute mushrooms)
2 tbsp. butter
2 tbsp. flour
1/2 c. milk
1/2 c. white wine
1/2 tsp. dry mustard
1/4 tsp. dry tarragon
Salt, pepper and hot sauce to taste
Saute mushrooms in butter. If mushrooms are not fresh, add later. Make a cream sauce blending melted butter, flour and milk, wine, mustard, tarragon, salt, pepper and hot sauce. Cook 2 or 3 minutes and add canned mushrooms.
I'm not sure how you will be cooking them (the roll-ups); if they are pan fried I would suggest starting by adding some thin-sliced brown mushrooms and finely minced shallots, cooked to softened in butter in the same pan you will do the beef in. Remove once the mushrooms and shallots have begun to soften. Sear the roll-ups, on one side then turn and sear the other. Cook until finished.
Remove meat to a warm plate and cover to keep warm. Return the mushrooms and shallots to the pan, add a dash of wine if you have it, if not a spoon or two of boiling water will do. Cook the juices down once more and finish with a knob of butter. Quickly add the sauce to the roll-ups for service.
Cheers & good on you for making home-made instead of falling back on pre-made, processed foods!
Red Wine Gravy
For sauce:
2/3 cup of finely chopped green onions
1/4 pound butter, plus one large pat
1 cup red wine (preferably a good Bordeaux)
1 can of brown gravy
1 dash of cognac
juice of 1 lemon
chopped parsley
Prepare sauce:
Sauté green onions in 1/4 pound butter until just colored. Add red wine and cook this down to one half its volume. Add gravy, cognac, pat of butter and the lemon. Sprinkle the sauce heavily with parsley.
When the meat is done to your satisfaction, remove it to hot plates, pour the sauce over each portion
Mushroom Gravy
Servings: Makes about 2 1/2 cups.
Ingredients:
1 pound mixed fresh white and exotic mushrooms such as cremini, oyster, or shiitake
(discard shiitake stems)
4 large garlic cloves, minced
2 tablespoons unsalted butter
1 onion, chopped fine
1 tablespoon soy sauce
1/2 cup dry red wine
1 tablespoon balsamic vinegar
1 tablespoon cornstarch dissolved in 1 1/2 cups cold water
1/2 teaspoon sugar
2 tablespoons finely chopped fresh parsley leaves
Preparation:
Slice mushrooms. In a 10-inch heavy non-stick skillet cook garlic in butter over moderately low heat, stirring, until pale golden.
Add onion and cook, stirring, until softened.
Add mushrooms and soy sauce and sauté mixture over moderately high heat, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown.
Add wine and vinegar and boil until liquid is evaporated.
Stir cornstarch mixture and add to skillet with sugar.
Bring mixture to a boil, stirring, and simmer 2 minutes.
Stir in parsley and season gravy with salt and pepper.
Gravy may be made 1 day ahead and chilled, covered.
When reheating gravy, add water if necessary to thin to desired consistency.
Serve gravy spooned steak or chicken.
hope these help. enjoy.