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Classy Cuisine

Recipes compliment the feature story appearing in the February/March 2003 issue of Decatur Magazine. Enjoy!

FROM MARI MANN HERB FARM
Spoon Herbal New Potatoes
Bombay Curry Salad
Filet Mignon en Filo Avec Sauce Madere

FROM THE GATHERING PLACE
Mediterranean Tomatoes
Fiery Raspberry Bean Dip
Calico Rice Salad

Spoon Herbal New Potatoes
From Connie Vicich’s Holiday Extravaganza

2 cans whole peeled new potatoes (drained) or fresh potatoes blanched in boiling water until barely fork tender.
One-half jar Mari-Mann Spoon Herbal Sauce
4 garlic cloves (minced)
2 Tablespoons Mari-Mann James Palgnoil Huile d’olive oil
1 tsp. Mari-Mann Perfect Herb Seasoning

Place potatoes on rimmed cookie sheet. Place the Mari-Mann Spoon Herbal Sauce atop each potato. Drizzle with olive oil and sprinkle with minced garlic and Perfect Herb Seasoning. Bake at 400 degrees for 20-25 minutes. Serves 6.

Bombay Curry Salad
From Connie Vicich’s Holiday Extravaganza

“Great for using up leftover turkey”

One-half cup mayonnaise
One-half cup sour cream
1 Tablespoon Mari-Mann Cranberry Tangerine Chutney
2 teaspoons Mari-Mann curry powder
Mari-Mann Sea-Salt and Mari-Royale Pepper to taste
1 and one-half pounds turkey (diced and cooked)
1 red and one green apple (diced)
Three-fourths cup seedless grapes
1 teaspoon Mari-Mann freeze dried chives

1 head Boston lettuce
Walnuts for garnish

Combine all ingredients and serve on a bed of lettuce with a walnut on top.

Filet Mignon en Filo Avec Sauce Madere
From Barb Wall’s Thanksgiving Extravaganza

4-6 oz. Tenderloin Steaks (cut 1-and-one-fourth inch thick)
Mari-Mann Season It to taste
Mari-Mann Pepper to taste
One-fourth lb. fresh mushrooms (minced)
2 oz. cooked ham (ground)
3 shallots (minced)
2 Tablespoons butter
2 teaspoons Mari-Mann Dijon Mustard
1 Tablespoon dry sherry
8 sheets Filo dough
6 Tablespoons melted butter

Oil a large skillet and sear the filets over high heat for one minute per side. Season with “Season It Salt” and pepper. Set aside. In same skillet, saute mushrooms, ham and shallots in 2 Tablespoons butter for about 5 minutes. Add mustard and sherry. Stir to form a paste. Brush one filo sheet with butter. Place another filo sheet on top and brush with butter. Place 2 Tablespoons of the mushroom mixture on filo top with filet. Wrap the filo around the filets. Place seam side down on a greased baking sheet. Brush with melted butter and bake at 450 degrees for 12 minutes, or until lightly brown. Serve with Sauce Madere.

Sauce Madere

One-half cup water
1 teaspoon Mari-Mann Beef Soup Base
One-half cup Madeira
Juice of one-half lemon
2 Tablespoons softened butter
1 teaspoon Mari-Mann Arrowroot in 2 teaspoons water

Blend pan juices from meat with Beef soup base and Madeira. Bring to a boil. Reduce heat; add lemon juice and Arrowroot (stirring until slightly thickened). Swirl 2 Tablespoons of butter into sauce. Spoon over filets.

FROM THE GATHERING PLACE

Mediterranean Tomatoes

2 pints grape tomatoes
1 teaspoon olive oil
1 teaspoon Sarah’s Sea Salt “Mediterranean”

Sprinkle olive oil, and then Sea Salt, on tomatoes. Stir gently and serve.

Fiery Raspberry Bean Dip

2 cups sour cream
4 chopped green onions
One-half to 1/3 bottle Bronco Bob’s Roasted Raspberry Chipotle Sauce
1 can black beans, rinsed and dried

Mix all. Serve with dark corn chips.

Calico Rice Salad

2 boxes Calico Rice, cooked and cooled
2 jars sliced mushrooms
6 chopped green onions
Juice of one orange
1 and one-half cup toasted soy nuts
2 cups chopped romaine lettuce
Lemon Asiago or Creamy Balsamic Dressing
Pepper

Combine first six ingredients in a large bowl. Pour some dressing over salad to taste and pepper to taste. Chill.

Publisher's Note:
These recipes may be printed for personal use only.

This is an online supplement to an article which originally appeared in the February/March 2003 issue of Decatur Magazine.
It may not be reproduced or redistributed in whole or in part without the publisher's consent.
© Copyright 2003 Decatur Magazine - First String Productions. All rights reserved.