Corn Bread Pudding/Corn Bake

December 21, 2010 § Leave a comment


4 eggs, slightly beaten

2 cans corn (not completely drained)

2 cans creamed corn

1 cup melted butter (2 sticks)

2 cups sour cream

2 boxes/pkgs Jiffy corn bread mix

maple syrup to taste


Mix in bowl or in pan.

Bake in 9 x 13 pan at 350 for 1 hour 20 minutes or until top slightly browns.

This is the doubled version of the recipe. It is easily cut in half.


Beef Tenderloin, Gorgonzola Cream Sauce, Bernaise

May 2, 2010 § Leave a comment


Buy yourself a beef tenderloin. Unless you are crazy-pants, you should do this in Milwaukee, where beef tenderloin does not cost $20 per pound. See also, possibly, the Dakotas.

Cook by the 15-15-15 method (aka the MSG method).
Preheat the oven to 500 degrees. After the oven has reached 500, wait 15 minutes. After waiting patiently, put the tenderloin, which you have seasoned as you see fit (salt and pepper will do quite nicely), into the oven and let it bake for 15 minutes. DO NOT OPEN THE OVEN. When the buzzer dings, turn the oven off, but leave the tenderloin inside for another 15 minutes. SERIOUSLY. DO NOT OPEN THE OVEN. When you hear the third ding, you can open the oven.  Remove and slice immediately, making sure that the slices are not touching one another (or they will continue to cook, ruining the beautiful cut of meat that you smuggled across the border).

(from Ina Garten’s “Parties”)

4c. heavy cream
3-4 oz crumbly gorgonzola (not creamy or dolce)
3T freshly grated parm
3/4t kosher salt
3/4t freshly ground black pepper
3T minced fresh parsley

Bring the heavy cream to a full boil in a medium saucepan over med-high heat. continue to boil rapidly for 45-50mins until thickened like a white sauce, stirring occasionally. remove the pan from the heat and add the gorgonzola, parm, salt, pepper and parsley. whisk rapidly until cheese melted and then serve.  It’s the sauce pictured below on the right.*


Seriously. go to the supermarket, buy a packet of Knorr’s bernaise sauce mix (usually next to the soup) and follow the directions. Add in some fresh parsley at the end if you’re trying to make people think you did this one from scratch. This is not a joke. I promise it’s delicious. And I promise that no one need be the wiser about the shortcut.  It’s the sauce pictured above on the left.

*Important: When you realize that you made waaaay too much cream sauce, take heart. Save it in a covered bowl in the fridge. The next day, it will have turned into the most amazing cream-cheese like spread you ever did see. This makes for wicked awesome beef tenderloin sandwiches, and is also delicious on EVERYTHING ELSE IN THE WORLD.

Look how happy this meal makes everyone:

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