Happy winter everyone. The folks at Made in Oklahoma have a hearty entree and delectable dessert to share this month.
I love the Bacon-Butter Filets recipe because it highlights a skill everyone needs: making great steaks without a grill.
In my house, steaks and burgers are cooked more often on a cast-iron griddle than on an outdoor grill. The griddle won't allow flavor to fall by the wayside, and a low-heat oven allows you to regulate the interior temperature of the meat with more precision.
Of course, tenderloin is low in fat, so a strip of bacon helps boost flavor.
Then MIO offers a crowd-pleasing side that combines two icons of family dining: macaroni & cheese, and ranch. Yep, I thought you'd approve.
Finally, to prepare for Valentine's Day, MIO has a decadent dessert, the Mango-Lemon Butter Cake, using a satchel full of products produced right here in Oklahoma.
2 Chef's Requested Bacon Wrapped Filets
1 teaspoon Daddy Hinkle's instant meat marinade dry seasoning
2 tablespoons Daddy Hinkle's instant meat marinade liquid seasoning
1 tablespoon Granny's Good Ol' Fashion bacon drippings
• Season both sides of each filet with Daddy Hinkle's dry and liquid seasoning. Marinate for 20 minutes.
• Preheat oven to 450 degrees. Heat an ovenproof saute pan over medium-high heat. Sear filets on each side, about 1 minute per side.
• Place saute pan in oven, cooking for 8 to 10 minutes. Place on serving plates, and top with Bacon Butter.
4 tablespoons Hiland salted butter, softened
4 tablespoons Granny's Good Ol' Fashion bacon drippings
1 teaspoon freshly ground black pepper
2 slices Bar-S Fully Cooked Bacon, warmed and crumbled
• Whisk butter, bacon drippings and pepper until smooth and incorporated. Fold in crumbled bacon. Place on a sheet of wax paper and form into a cylinder. Wrap tightly and twist the edges. Place in the refrigerator until butter is solid. Use the butter to top steaks or flavor vegetables.
Ranch dressing takes macaroni and cheese over the top in this easy side dish.
4 cups elbow macaroni, cooked according to package directions
1½ cups cheddar cheese, grated
1½ cups Monterey Jack cheese, grated
½ cup Hiland 2 percent milk
½ cup bottled ranch dressing
1 cup freshly grated Parmesan or Asiago cheese, or combination
½ cup plain dry breadcrumbs
4 teaspoons Hiland butter
• Preheat oven to 325 degrees. Grease a large casserole dish.
• Combine milk and Ranch dressing; pour 2 tablespoons of this mixture into bottom of casserole dish. Lightly toss cooked macaroni, cheddar, Monterey Jack cheese, and remaining ranch mixture in casserole dish. Top with grated Parmesan or Asiago, and breadcrumbs; dot with butter.
• Bake, uncovered, for 25 to 30 minutes, or until hot and bubbly.
Mango-Lemon Butter Cake
22/3 cups Shawnee Mills all-purpose flour
3 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup Hiland unsalted butter, softened
2 cups sugar
2 teaspoons lemon zest (from about 2 large lemons)
4 large eggs
1¼ cups Hiland cultured low-fat buttermilk
1½ teaspoons Griffin's vanilla
1 jar Suan's Scotch Bonnet Mango Lemon Fruit Butter
2½ cups Hiland heavy whipping cream
½ cup powdered sugar
2 cups sweetened shredded coconut
• Sift flour with baking powder, baking soda and salt; set aside.
• With mixer, cream butter, sugar and lemon zest until fluffy. Beat in eggs, one at a time, beating well after each one. On low speed, add the flour in thirds, alternating with the buttermilk. Add vanilla, and beat just until combined.
• Divide batter evenly between either two or four 9-inch greased and floured cake pans. Bake at 350 degrees. For four cake pans, bake for about 20 minutes. For two cake pans, bake for about 30 minutes. Cakes are done when toothpick stuck in center of cake comes out clean.
• Cool for about 10 minutes, then remove from pans and place on a cooling rack. If using two pans, use a serrated knife to halve the cakes horizontally, once completely cool.
• Spread Suan's Scotch Bonnet Mango Lemon Fruit Butter evenly between the cake layers and stack. Frost with whipped cream, and cover top and sides with coconut. Garnish with fresh berries and fresh mint.