SSBBW / FA Quote of the Moment

"I love BBW. I love them with a great and wonderful passion ... not to sound too corny but I like meat on my bones and I love them in lingerie." ~ Eddie [FA]


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Three-Herb Steaks

1/2 cup snipped fresh parsley
1/4 cup olive oil
1/4 cup snipped fresh basil
1 Tbsp snipped fresh oregano
1 to 2 tsp. cracked black pepper
1/2 tsp. salt
2 beef top loin steaks, cut 1 1/2 inch thick
2 medium red or yellow sweet peppers cut into 1/2-inch rings, seeds removed
1 Tbsp. Olive oil
Salt and pepper


1. In a bowl combine parsley, 1/4 cup olive oil, basil, oregano, cracked black pepper and 1/2 teaspoon salt. Trim fat from meat. Rub half the mixture on both sides of steaks. Cover; refrigerate steaks 1 hour. Meanwhile, brush pepper rings with 1 tablespoon olive oil. Season lightly with salt and pepper
2. For a charcoal grill, grill steaks on the rack of an uncovered grill to desired doneness, turning once. (Allow 15 to 19 minutes for medium-rare (145 degrees F) or 18 to 23 minutes for medium (160 degrees F)). Grill pepper rings next to the steaks the last 8 to 10 minutes of grilling, or until peppers are tender, turning once. Remove steaks from grill and sprinkle with remaining herb mixture. Cover and let stand for 10 minutes.
3. To serve slice steaks across the grain. Serve with sweet pepper rings.
4. Makes: 6 servings

Fruit-Glazed Turkey

1 package (14 ounces) unseasoned stuffing cubes
1 small onion, chopped
1 medium tart apple, peeled and chopped
1 celery rib, chopped
1 cup raisins
1 cup hot water
1 cup butter, melted
1 tablespoon poultry seasoning
1 turkey (10 to 12 pounds)

2 cans (8 ounces each) unsweetened crushed pineapple, undrained
1 can (11 ounces) mandarin oranges, undrained
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves

3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper


1. In a large bowl, combine the first eight ingredients. Loosely stuff into turkey just before baking. Place remaining stuffing in a greased 1-qt. baking dish; cover and refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Bake, uncovered, at 325° for 1 hour.

2. Meanwhile, in a blender, combine the glaze ingredients; cover and process until smooth. Cover and refrigerate 1 cup for gravy. Brush turkey with some of the remaining glaze. Add 1/2 in. of hot water to roasting pan. Bake 2-1/2 to 3 hours longer or until a meat thermometer reads 180° for turkey and 165° for stuffing, basting two to three times with glaze and occasionally with pan drippings (cover loosely with foil if turkey browns too quickly).

3. Discard any unused basting glaze. Cover and bake additional stuffing for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned.

4. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey.

For gravy:
1. Loosen browned bits from roasting pan. Pour pan drippings and browned bits into a bowl. Skim fat, reserving 1/4 cup.

2. In a 2-cup measuring cup, combine pan drippings and enough water or broth to measure 2 cups. In a large saucepan, combine the flour, salt and pepper; gradually whisk in the reserved 1/4 cup fat and dripping mixture until blended. Cook and stir over medium-high heat until thickened and bubbly. Stir in the reserved glaze. Bring to a boil; cook and stir for 2 minutes or until thickened.

3. Serve with turkey.

Pork Wellington

1 whole egg
1 tablespoon water
1-ounce dried apple rings
1 whole pork tenderloin, approximately 1 pound
4 1/2 ounces thinly slice prosciutto ham
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon chopped fresh thyme leaves
1 teaspoon all-purpose flour
1 sheet puff pastry, thawed completely
1 tablespoon whole-grain mustard


Place a rack in the upper third of the oven and heat to 400 degrees F.
Whisk the egg and water in a small bowl and set aside. Place the apple rings into the bowl of a mini food processor and process for 30 to 45 seconds or until they are the size of a medium dice. Set aside.
Trim the pork tenderloin of any excess fat and silver skin. Slice the tenderloin down the middle lengthwise, creating 2 separate pieces. Lay the tenderloin pieces next to each other head to tail, so when laid back together they are the same size at the ends.
Lay out a 12 by 16-inch piece of parchment paper on the counter and arrange the pieces of prosciutto in the center, overlapping them enough to create solid layer that is as long as the tenderloin. Top with a second piece of parchment, and using a rolling pin, roll over the prosciutto to help adhere the pieces to each other. Remove the parchment paper and sprinkle the prosciutto with the salt, pepper, and thyme. Set the tenderloin down the middle of the prosciutto. Spread the dried apples in between the 2 pieces of tenderloin and push back together so the apples are held between them. Using the parchment paper to assist, wrap the prosciutto around the tenderloin to completely enclose in a package.
Sprinkle the counter with flour and roll out the pastry to 12 by 14 inches. Spread the mustard thinly in the center of pastry and lay the prosciutto wrapped tenderloin in the center of the pastry on the mustard. Fold the puff pastry up and over the top of the tenderloin, then roll to completely enclose, brushing the edges of the pastry with the egg wash in order to seal. Turn the tenderloin over so the side of the tenderloin with the double thickness of pastry is underneath. Pinch the ends of the pastry to seal.
Brush the entire pastry with the egg wash. Place the tenderloin on a parchment lined half sheet pan and bake for 25 to 30 minutes or until the pork reaches an internal temperature of at least 140 degrees F.
Remove the tenderloin from the oven, transfer to a cooling rack and let rest for 10 minutes before slicing and serving.

Beef Rib Roast with Yorkshire Pudding

Beef Roast
1 beef rib roast (small end), 4 to 6 lb
1/2 teaspoon salt
1/4 teaspoon pepper

Yorkshire Pudding
Vegetable oil, if necessary
1 cup all-purpose flour
1 cup milk
1/2 teaspoon salt
2 eggs


Heat oven to 350°F. For easy cleanup, line shallow roasting pan with foil. In pan, place beef, fat side up; sprinkle with 1/2 teaspoon salt and the pepper. Insert ovenproof meat thermometer so tip is in center of the thickest part of beef and does not rest in fat or touch bone. (Do not add water.)

For medium-rare, bake 1 hour 45 minutes to 2 hours 15 minutes or until thermometer reads 135°F. Remove beef from pan onto carving board. Cover beef loosely with foil and let stand 15 to 20 minutes until thermometer reads 145°F. (Temperature will continue to rise about 10°F, and beef will be easier to carve.) For medium, bake uncovered 2 hours 15 minutes to 2 hours 45 minutes or until thermometer reads 150°F. Cover beef loosely with foil and let stand 15 to 20 minutes or until thermometer reads 160°F.

While beef is standing, make Yorkshire Pudding. Measure pan drippings, adding enough oil to drippings, if necessary, to measure 1/4 cup. Place hot drippings in 9-inch square pan; place pan in oven and heat until hot. Increase oven temperature to 450°F. In medium bowl, beat flour, milk, 1/2 teaspoon salt and the eggs with wire whisk just until smooth. Pour batter into pan of drippings and oil. Bake 18 to 23 minutes or puffy and golden brown (pudding will puff during baking but will deflate shortly after being removed from oven). Cut pudding into squares; serve immediately with beef.

Pork Roast with Sauerkraut and Kielbasa

1 (2 pound) boneless pork loin roast
2 tablespoons olive oil
2 sprigs fresh thyme leaves
salt and pepper to taste
4 pounds sauerkraut
1 pound kielbasa, cut into 3-inch pieces


Preheat the oven broiler. Place the roast in a roasting pan, brush with olive oil, sprinkle with thyme leaves, and season with salt and pepper. Place under the broiler for 10 minutes, until lightly browned in several places. Place 2 pounds sauerkraut in a slow cooker. Arrange kielbasa pieces around the edges of the slow cooker pot, and place the roast in the center. Cover with remaining sauerkraut. Cover slow cooker, and cook roast 6 hours on High.

Gorgonzola Stuffed Chicken Breasts Wrapped in Bacon

2 skinless, boneless chicken breast halves
1/4 cup crumbled Gorgonzola cheese
2 tablespoons minced fresh parsley
2 tablespoons minced shallot
1 clove garlic, minced
4 thick slices of applewood smoked bacon
salt and ground black pepper to taste


Preheat oven to 375 degrees F (190 degrees C). Spray an 8x8-inch baking dish with cooking spray. Using a sharp knife, cut a slit into the thick side of each chicken breast about 2 inches long and 1 1/2 inches deep.

Mash together the Gorgonzola cheese, parsley, shallot, and garlic in a small bowl; season with salt and black pepper. Divide the filling in half, and stuff each chicken breast with cheese filling. Wrap 2 slices of bacon around each breast, and secure with wooden toothpicks. Place the chicken breasts into the prepared baking dish.

Bake in the preheated oven until the bacon is browned and the chicken is no longer pink inside, about 35 minutes. An instant-read thermometer inserted into the center of a breast should read about 165 degrees F (75 degrees C).

Glazed Corned Beef

4 1/2 pounds corned beef, rinsed
1 cup water
1 cup apricot preserves
1/4 cup brown sugar
2 tablespoons soy sauce


Preheat oven to 350 degrees F (175 degrees C).
Coat a large pan with non-stick cooking spray. Place corned beef in dish and add water.
Cover tightly with aluminum foil and bake for 2 hours; drain liquid.
In a small bowl combine apricot preserves, brown sugar, and soy sauce. Spread the apricot mixture evenly over the corned beef.
Bake uncovered at 350 degrees F (175 degrees C) 25 to 30 more minutes, or until the meat is tender; basting occasionally with pan drippings.
Slice corned beef across grain and serve.

Roast lamb shoulder in orange mint sauce

1 boneless rolled lamb shoulder, about 4 pounds
1 small can (6 ounces) frozen orange juice concentrate, thawed
1/4 cup lemon juice
1/4 cup butter
1/2 teaspoon salt
1/2 cup finely chopped celery
1/4 cup blanched slivered almonds
1 tablespoon dried mint flakes or 1/4 cup chopped fresh mint


Place lamb on rack in shallow roasting pan. Roast at 325° for 1 hour. In a saucepan, combine orange juice concentrate, lemon juice, butter, and salt; simmer for 5 minutes. Brush lamb with orange juice mixture and roast about 1 1/2 to 2 hours longer, or until meat thermometer registers 175°. Add celery to remaining orange juice mixture and simmer for 5 minutes longer. Stir in almonds and mint; serve sauce with lamb.

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