Source: Rachael Ray's Big Orange Book (with changes)
1 1/2 cups of Parmesan-Reggiano cheese, grated
1 tablespoon of flour
Salad with dressing (I used romaine with a lite peppercorn dressing)
Preheat oven to 400F.
Mix together cheese and flour. Spread half of the cheese mixture onto a baking sheet covered in foil, sprayed with cooking spray. Repeat onto a second sheet. Bake for 6-8 minutes until the cheese is golden brown.
Quickly remove carefully and lay over a bowl turned upside down. Allow to cool then carefully remove and fill with salad. Makes two shells.
This is tough but worth the effort!
Source: Rachael Ray's Big Orange Book (this recipe is for one person - adjust portions as needed)
1 tenderloin steak (I wrapped mine in bacon)
2 tablespoons of olive oil
2 tablespoons of butter
1 shallot, finely chopped
1 tablespoon of flour
1/2 teaspoon of Worcestershire sauce
1/4 cup of dry red wine
1/4 cup of beef stock
2 large garlic cloves, cracked and peeled
2 jumbo or colossal shrimp, peeled and deveined
A couple spigs of fresh thyme
1/2 teaspoon of hot sauce
Juice of 1/2 lemon
Heat a small skillet over high heat. Preheat oven to 400F.
Drizzle the meat with a little oil and season it liberally with salt and pepper. Sear the meat in the skillet for 2 minutes on each side, then transfer to a baking sheet and roast in the oven for about 8 minutes for medium rare. Cool the skillet for 1 minute, then return to the stovetop over medium heat. Add a drizzle more oil and 1 tablespoon of the butter and, when it melts, add the shallots and cook for 1 to 2 minutes. Add the flour to the shallots and cook for 30 seconds, then stir in the Worcestershire sauce and red wine. Stir for 30 second more, then whisk in the stock and season the sauce with salt and pepper.
While the meat cooks, heat the 2 tablespoons of oil and the remaining tablespoon of butter in a small skillet over medium-high heat. Add the cracked garlic and toss around the skittle for 1 minute. Season the shrimp with salt and pepper, add the shrump to the skillet, sprinkle in the thyme and hot sauce, and cook for 3 minutes, until the shrimp are opaque. Douse the shrimp with the juice of 1/2 lemon and remove to plate.
Spoon gravy over meat before serving.
These delicious little pieces of heaven are made fresh daily. They have a few flavors on the menu but each week also offer specialty cupcakes and we were lucky to snag some Valentine's Day treats.