Sarasota Dinner Specials Recipes

SARASOTA'S THANKSGIVING DINNER BAKE

Steps:

• Stuffing Layer -- In a medium NON stick skillet on medium heat, add the bacon and start to render down. Cook just a minute until it gives off some drippings and then add the onion and mushrooms and cook about 3 minutes. You want the bacon to be mostly done and the onion and mushrooms to slightly soften. Remove to the side while you make the stuffing.
• Stuffing -- In a large bowl, add the stuffing mix, chicken broth and add in the mushrooms, onions and bacon.
• Casserole -- Spread the stuffing and vegetables in a 13x9 casserole dish sprayed with Pam or a non stick spray.
• Turkey -- No hopefully you removed the turkey to let it come to room temperature Never cook or bake any meat that has a chill. In a small bowl or dish add the thyme, salt, pepper, garlic, red pepper and rub over the turkey which you have brushed with olive oil.
• Casserole Layers 2 and 3 -- Top the stuffing mixture with the thawed squash mixture, just spread on top. Then top the squash with spoons of the cranberry sauce and lightly spread over the squash. Then top everything with the turkey and slightly press down into the casserole.
• Bake -- Cover with foil and bake on 350 for about 45 minutes. Then uncover and then add the turkey gravy on top of the turkey breasts and cook another 15-20 minutes until bubbly.
• Serving -- If you have extra turkey gravy you can heat up and serve as a garnish. I usually use about 1/2 on the turkey in the casserole and 1/2 left as the garnish. Remove the turkey breasts, thin slice on a angle and then replace back over the casserole to serve. Then everyone can just help themselves.
• Turkey, stuffing, fresh vegetables, cranberry sauce, gravy, which is all the Turkey Day Favorites. This is just a great casserole. I won't admit that it is quick, but it is easy. Pretty much store bought ingredients. You do need to slice a onion but I think you could handle that. It feeds 6 and it is a hearty comfort food meal, and while it cooks it gives you time to make a nice salad or enjoy your family.

SARASOTA'S FAVORITE STEAK

Steps:

• Peppercorns -- To crush them vs grinding. I simply add them to a baggie and then crush them with a meat mallet. You can also use a heavy pan or a rolling pin or even a hammer. I just prefer them crushed rather then ground for this recipe.
• Butter -- Add the room temp butter in a small bowl with the lime juice, worcestershire sauce, and mustard and mix well. Refrigerate well before using. This makes a lot of butter sauce, so if you want you can cut the recipe in half. It really depends on your guests, some of my friends like more butter, so I always make extra.
• Steaks -- I really love to marinate at least a 2-4 hours, but even a hour will work just fine. In a small cup, add the olive oil and press the garlic so you get all the juice and mix well. Brush or rub on the first side of each steak. Then rub in the peppercorns and salt well. flip the steaks and repeat the second side. Now, I prefer to transfer these to a small plate or dish and cover well with saran wrap and let them marinate. Make sure before you grill these you let them come to room temperature.
• Grilling Steaks -- I won't go into grilling steaks, because you can pan saute and finish in the oven, or just saute. Gill inside or out, etc. Any way you prefer. After the steaks reach your preferred doneness. Make sure to cover them and let them rest.
• Onions -- Brush each of the onion slices with a mix of the olive oil and worcestershire sauce; and then season well with salt and pepper. Grill the onion along side the steaks. They should take about 3-4 minutes per side.
• Serve -- Top the steak with a spoon of the chilled flavored butter and a couple of onion slices on the side. Grilled corn with a lime chili butter is a great side along with a green salad topped with black beans, avocado and onions. ENJOY!