Wednesday, June 30, 2010

Bourbon Glazed Grilled Beef Tenderloin

We are smack dab in the middle of Bourbon Country. So here is a great Beef Tenderloin Recipe


  • 1 cup bourbon
  • 1 cup brown sugar
  • 2/3 cup soy sauce
  • 1 bunch cilantro, leaves chopped
  • 1/2 cup lemon juice
  • 1 tablespoon Worcestershire sauce
  • 2 cups water
  • 3 to 4 sprigs fresh thyme, leaves chopped
  • 1 (5-pound) beef tenderloin, silver connective tissue removed
  • Oil, to brush grill


Preheat grill or oven to 350 degrees F.

Prepare marinade by combining the bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water, and thyme in a bowl. Make sure the tenderloin has been cleaned and the tissues has been removed. Fold the tail end of the beef back underneath itself so that it is of uniform thickness and secure with butcher's string. Place meat in a dish and pour marinade over meat, cover, and refrigerate for 4 to 6 hours, or up to overnight, turning meat over several times.

When grill is ready, place meat on oiled surface and reserve the liquid from the marinade. Cook over high heat with lid closed, turning meat often and occasionally basting with the marinade. Cook for approximately 25 minutes for medium rare.

Serve with horseradish cream on the side.

Great Grilling Tips from Bobby Flay

The grilling guru shares his secrets to all-star steak.

1. Befriend your butcher. Buy from a good butcher shop or from the butcher at your supermarket's meat counter. Avoid prepackaged steaks -- plastic wrap traps in moisture.

2. Get good grades. Spring for USDA Prime or Certified Black Angus steaks if you can. Choice-grade steak is a good, less-expensive alternative.

3. Look for marbling. Thin white streaks of fat throughout a steak, called marbling, keep the meat nice and juicy. Plus, the fat adds flavor.

4. Do a warm-up. Take your steak out of the fridge about 20 minutes before grilling to bring it to room temperature. A freezing-cold steak won't cook evenly.

5. Pare down the tools. You don't need elaborate equipment to make a tasty steak -- just a solid pair of tongs, a brush and a grill.

6. Feel the heat. Give your grill plenty of time to preheat. If it's hot enough, you shouldn't be able to hold your hand over the grates for more than 2 seconds.

7. Don't move. Let your steak develop a seared crust on the grill before moving or flipping it. If you try to lift the meat before it's ready, it'll stick to the grates.

8. Use the touch test. Check for doneness with a simple tool: your finger. A rare steak feels soft and spongy, medium springs back a bit when pressed, and well-done feels firm.

9. Don't overdo it. Err on the side of undercooking a steak rather than overcooking it. You can always pop the meat back on the grill if its too rare.

10. Let it rest. Once your steak is off the grill, wait at least 5 minutes before slicing. This gives the juices a chance to settle back into the meat.

Tuesday, June 29, 2010

Grilling out this weekend? One of my ultimate griil treats!

Grilled Vidalia Onion.

SIMPLE,Sweet and juicy and the aroma is wonderful. Great to eat plain, on your burgers or over your grilled chicken and steak.

Best in Cast Iron Skillet. But in tin foil can work.

Large Vidalia onion, leave skin on.
Cut a bit of the top off to exposed the inner layers.
Spray Skillet with cooking spray.
Pour a tad bit of olive oil in skillet, some fresh cracked pepper and salt .
Place onion cut side down in oil, pour a little more olive oil all over the onion and the set in hot grill, let cook for about 15 -20 minutes.
Sweet, tender, flaky almost melt in your mouth onion.

Friday, June 25, 2010

Summer Party Tip.

Having a get together in the heat of the summer? Planning the menu? Here's a great tip. Stay away from carbs and fried food. Carbs and oil weigh down the stomach, make you feel overstuffed and over heated in the summer. Your guest will feel tired and leave party earlier. (or maybe that's the plan, lol) Stick with grilled meats and veggies, light salads garnished with strawberries and /or mandarin oranges (no mayo base salads). Your party will last longer, people more vibrant and enjoyable.

Alpacas at Historic Maple Hill Manor

In addition to being a Bed and Breakfast, Historic Maple Hill Manor is an Alpaca Farm as well.

We now have over 40 animals here in the farm. I have to say, it is great to be preparing breakfast for a house full and look out the kitchen window and see all the animals in the fields.


Introduction and Welcome


My name is Tyler. I currently co-own a Bed and Breakfast in Central KY. Luckily I have been raised by a family of southern cooks and had the luxury to travel to many places around the globe.

By no means am I a professional chef, but I know what tastes good and love to experiment in the kitchen. Owning the B&B for almost nine years now, I have had the opportunity to create a multitude of dishes from country gourmet breakfast to a comfort food dinner.

I hope to start posting recipes and cooking experiences here on blogspot on a continual bases.

Any way ya look at it, cooking a meal that many can enjoy is truly "Doing yourself a Flavor".

Thanks Tyler

Maple Hill Manor Bed and Breakfast

Maple Hill Manor Bed and Breakfast

Located in Springfield, KY

Come stay with us soon!

Thursday, June 24, 2010

SUPER EASY Summer Dessert! Blueberry Cheesecake

A great summer dessert. and so easy!


Mix together and beat well:
¾ lb. Cream Cheese 2 unbeaten eggs
½ C. sugar ½ tsp. vanilla
Dash of cinnamon

Fold in as gently as possible 2C blueberries.

Pour into a spring-form pan lined with graham-cracker crust (use recipe on graham-cracker crust package).

Bake at 375° F for 20 to 25 min.

Cool and cover with 1 pint sour cream mixed with 3T sugar and 1 tsp vanilla.

Return to oven at 375° F for 5 min.

This recipe was originally for blackberries so you could probably add any berry.

Tuesday, June 22, 2010

Lemon-Tyme Bars: From Giada

This is a Giada Recipe that I LOVE!!!

Butter, for greasing dish
Flour, for dusting dish
1 stick (4 ounces) unsalted butter, at room temperature
1 cup all-purpose flour
2 tablespoons chopped fresh thyme leaves
1/2 teaspoon fine sea salt
1/2 cup powdered sugar
2 tablespoons fresh lemon juice
1/2 teaspoon pure vanilla extract
2 tablespoons fresh lemon juice
1/2 cup powdered sugar
Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Butter and flour an 8 by 8-inch glass baking dish.

For the bars:
In a small bowl combine flour, thyme and salt. Set aside. Using a stand mixer fitted with the paddle attachment, beat together 1 stick of butter and powdered sugar on high speed until light and fluffy, about 30 seconds. Beat in the lemon juice and vanilla. Reduce the speed to low and gradually add the flour mixture. Using damp fingers, press the dough into the prepared pan. Bake for 30 minutes until golden. Cool for 30 minutes.

For the glaze:
In a medium bowl, whisk the lemon juice and powdered sugar together until smooth. Spoon the glaze over the cooled crust. Allow the glaze to harden, at room temperature, for at least 1 hour.

Using a metal spatula, remove the crust from the pan. Cut into 1 1/2-inch square bars and arrange on a serving platter or store airtight in a plastic container at room temperature

Monday, June 21, 2010

Cheesy Grits Souffle'

1 cup grits, either old-fashioned or quick cooking (but not instant)
4 cups water
4 tablespoons butter
1 bunch scallions, chopped
2 cloves garlic, minced
1/4 teaspoon crushed red pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper, to taste
1 1/2 cups coarsely grated cheddar
1/2 cup crumbled crispy bacon
1/2 cup egg whites, from 4 eggs
In a saucepan, bring 4 cups of water to a boil over high heat and stir in grits. Return to a boil and reduce heat to low, cover pan and cook, stirring occasionally, until grits are smooth and creamy, 10 to 20 minutes (depending on type of grits used). Transfer grits to a large bowl and allow to cool, stirring frequently to prevent a skin from forming.

In a skillet melt butter and saute scallions and garlic until softened and fragrant, 3 to 4 minutes.

When grits are cooled, stir in sauteed scallions and season with crushed red pepper, salt, black pepper, grated cheese and crumbled bacon. Preheat oven to 350 degrees F. Butter a 9 by 13-inch heavy gratin dish or cast iron skillet and set aside.

In a large bowl beat egg whites with a pinch of salt until stiff peaks form. Gently mix 1/3 of the beaten whites into the grit mixture, then fold in remaining whites, being careful to not overmix. Transfer to prepared baking dish and bake in top of oven for 30 to 40 minutes, until risen and golden brown on top. Serve immediately.