Recent content by McCue

Hi everyone, Merry Christmas, Happy Holidays! Christmas dinner was wonderful. The Wellingtons turned out superb, served with a Madeira sauce. And the vegetarians enjoyed Alaskan wild salmon Wellingtons (duxelles and artichoke filling) with a white wine cream sauce. Hor D'ourvres: Eggplant/red...

This does look like fun. Thanks for the link!

I make spanakopita often. While frozen spinach is easy, I must agree that fresh spinach (I like baby spinach) is the best in taste and texture. And it's not hard to wilt some spinach. I also like to make variations on traditional spanakopita. For instance, I'll add sauteed mushrooms, roasted red...

Candocook, That is a fabulous recipe... made it last year as an appetizer and it was a big hit with the whole gang. It's a pretty dish too! I'm making more and more non-meat dishes these days and the meat eaters gobble them up (while the vegetarians glare at them...lol.) Thanks for the link...

Thanks everyone for the warm welcomes!

Wow, you guys are really helpful! Candocook, thanks for the link! IC, if I need to pre-cook the well done fillets to 110-115, should I roast them in the oven after searing. What pre-cooking temp for the med rare?Thanks for thre suggestions on the sides. I was afraid of anything with...

Thanks for the advice ChefJune. Yes, I am experimenting with the wellingtons, but I've experimented before and my family still loves me... lol. I was hoping the Dufours would be at Whole Foods! yea!! I have all the time in the world for this project. I love to do up the holidays!!! As for the...

For usual mashed, I use Yukons; for smashed I like Reds.

My pepper mills: a William Bounds which I use sometimes, a brass pepper grinder from Greece that does a great job (and it's pretty) and a Peppermate Pepper Mill that I use every day. Love it! I use mostly Wusthof knives. I have the most beautiful and functional mahogany cutting board that I got...

Ooooooh Nicholas, now you're scaring me! lol

Hi, I just want to say what a great site this is- so many helpful posts! I'll be visiting a lot to enjoy and learn. Hopefully, I can be of help from time to time... I've learned plenty through my own mistakes over the years... lol.

Hi All,I'm new to the forum and am enjoying many of your posts. I could use some corrections and advice on preparing individual beef wellingtons from you experts! I make a roast tenderloin every year, but have never attempted wellingtons. I'll be serving 12 for Christmas dinner. A friend...