Hollandaise Sauce

1/2 cup butter

3 large egg yolks

1 tablespoon plus 1 teaspoon of lemon juice

Salt and white pepper to taste

Dash of hot pepper sauce( like you put on turnip greens)

2 tablespoons hot water

Finely chopped fresh parsley, dill or mint

Heat butter in a heavy saucepan until hot and foamy, but not browned. In a small bowl, whisk or beat egg yolks with lemon juice, salt, pepper and hot pepper sauce. Gradually beat in butter, then water. Return mixture to saucepan and beat over very low heat until mixture is slightly thickened. Serve immediately or let stand over warm water for up to 30 minutes. If desired, sprinkle with chopped fresh parsley, mint or dill before serving.

Makes about 2/3 cup of hollandaise sauce.

I use parsley on veggies and Eggs Benedict, dill on fish dishes and mint or basil on red meats.

Cajun Ribeye’s

4 beef rib eye steaks (6-ounces) cut 1-inch thick

 3 Tbsp. Cajun spice mix

 1 Tbsp. olive oil

 2 Tbsp. fresh oregano, chopped fine

 1 Tbsp. fresh thyme, chopped fine

 1 Tbsp. fresh rosemary, chopped fine

 1 tsp. garlic, minced

 1 cup Burgundy wine


1-2 tablespoons Butter

 salt and pepper to taste

Pre-heat oven to 300 deg.

Rub steaks on both sides with Cajun spice mix, adding salt and pepper to taste.

In a Dutch oven, preheated over high heat, quickly brown the steaks 2 minutes on each side. Remove steaks to platter.

Reduce heat to medium and add oil. Sauté the herbs and garlic in oil until fragrant and slightly brown.

Reduce heat to low and add Burgundy. When wine starts to bubble, return steaks to skillet. Remove from heat, Cover and place in a 300 deg. oven for 5 minutes. Turn your stove eye to medium high.

Remove steaks to platter and keep warm in the cooling oven. Place the Dutch oven uncovered on the eye and boil liquid until reduced by half. Add desired amount of butter into the sauce, stirring slow not to break. Spoon sauce over steaks and serve.

Chilled Creamy Tomato Soup

3 cups diced tomatoes or two 14.5 oz canned diced tomatoes

1/4 cup each, Bell Pepper, Celery and Onion. Diced

1/2 of a English cucumber. peeled seeded and diced

Salt and pepper

1 green onion, trimmed and chopped

1 Avocado Peeled and sliced length wise into 8 slices

Heavy cream

Paprika

Place the first 4 lines of ingredients in a blender and blend until smooth. Place the blender into the fridge for at least two hours to chill. If you do not have that much time, just drain some of the tomato juice and add 1 cup of Ice cubes before blending. After chilling, strain into four bowls. Place 2 slices of the Avocado on one side and drizzle some heavy cream around the bowl and top with the chopped green onions and a sprinkle of Paprika.( Olive oil can be used as a drizzle if you want to leave off the cream)