*  Exported from  MasterCook  *

         Piped Baked Potato And Bouquet Of Fresh Vegetables Fntv

Recipe By     : Taste Of Life Show #TL1B01, Calgary, Alberta, Canada 
Serving Size  : 1    Preparation Time :0:00
Categories    : Potatoes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Russet potato
                        A few small boiled potatoes
                        Butter -- to taste
                        Chives -- to taste
                        Sour cream -- to taste
   1                    pastry bag -- for piping potatoes
                        Paprika -- to taste
                        Broccoli
                        Asparagus
                        Mushrooms
                        Baby carrots
                        Cherry tomatoes

Take a russet potato, bake it skin on. Scoop out center and add to
some previously boiled potatoes. Mash with butter, chives and sour
cream with seasoning of your choice. Pipe mashed back into potato
skin, top with paprika and bake at 500 F for 25 to 30 minutes. 

Vegetables should be lightly sauteed in butter. 

Tips On Beef Preparation: 

(Recipe courtesy of Taste of Life) 

Chateaubriand:

The choicest cut on the market. It is always the most tender and is
perfect for two people. Broil/BBQ to your own specification. Should
only be eaten blue/rare to medium. Well done is NOT an option. Needs
a medium heat fire. 

T Bone:

The choice if in doubt! It combines the two best cuts right on the
bone: Tenderloin and New York Strip. The meat is always the sweetest,
the closer to the bone you get. 

New York Strip:

At 12 oz raw weight, this cut can be cooked to perfection as it will
be the right thickness and will always be tender and well marbled.
Needs a medium to hot fire. 

Rib Eye 

Our most popular cut. It is the most marbled and always is tender.
Needs a medium to hot fire. 

Serving Suggestion: 

Best served with a Stuffed Baked Potato and a Bouquet of Fresh
Vegetables (recipe follows). I recommend broccoli, asparagus,
mushrooms, baby carrots and cherry tomatoes. 

All steaks should be lightly brushed with clarified butter prior to
serving, as this will improve both the appearance and the flavor. All
steaks should be seasoned as they are put onto the fire. We recommend
a combination (to your taste!) of salt, garlic salt, celery salt,
black pepper, and any other of your favorite seasonings. 

From:
Jim Patillo
Alberta Cattle Producers
Owner, Dorothy Ranch
Calgary, Alberta, Canada

Posted by: Diane Geary


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