How Much Food Do Piglet Eat In 3 Week Old The Champagne Taste-Beer Budget Cookbook

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The Champagne Taste-Beer Budget Cookbook

Got champagne taste and a beer budget? This is the cookbook for you. A great meal doesn’t have to cost an arm and a leg. For the cost of hamburgers outside, you can dine on filet mignon at home. “The Champagne Taste/Beer Budget Cookbook” by Woodrow Wilson shows the way. This little volume is full of recipes that are simple enough that they’re a joy to cook, and delicious enough that they’re a joy to eat. Whether it’s an intimate dinner for two, or having the boss over for the first time, you’ll be proud to serve from this fine cookbook.

Enjoy restaurant quality meals without the restaurant quality food. One meal eaten in rather than out pays for the book. With the money you save cooking with “The Champagne Taste/Beer Budget Cookbook,” you could serve filet mignon every night. Better yet, the money you don’t spend will add up as quickly as a manager’s salary. Best of all, the government hasn’t figured out how to tax these benefits…yet.

Serve something fancy, like pork medallions stuffed with blue cheese or onion-stuffed sirloin. Serve something basic like meatball stew or pot roast. Serve something great every time.

The Champagne Tasting/Beer Budget Cookbook is about more than just eating well and saving money. With instructions like “marinate significant other, set aside” and “open the beer, drink half” Wilson puts fun back into the kitchen Try a taste of the book below.

INTRODUCTION

Remember when money grew on trees? Well, on houses actually. Equality grew night and day. You made money while you slept. All were millionaires – or soon would be. You could afford to go out to a restaurant at the drop of a hat. You could pick up something fancy from the grocery store, pop it in the microwave, and eat like royalty. It was just money. Use whatever you want, the house would do more. It seems like only yesterday. It was.

Remember when you were in school or just starting out? You saved and you saved. Somehow you made it paycheck to paycheck. Stole Peter to pay Paul. Beat Mom and Dad. Borrowed against your future. You finally got past that. Thank God those times are over.

They came back. It’s not PB&J time…yet. But it’s time to cut back. You can still treat yourself well. For the price of hamburgers outside, you can serve chateaubriand at home. How about a filet instead of fast food? A glass of wine at a restaurant or the whole bottle at home?

Here in The Champagne Taste/Beer Budget Cookbook you can learn how to prepare good meals at home without fine dining prices. You invest your time and reap the benefits. Time is better than money; the IRS found no way to tax it. You are responsible. Meals appear the way you like them.

Home cooking is not only economical; it’s good for you too. You choose the ingredients – go organic if you like. You prepare them in your own way. Leave out what you can’t eat or don’t like. Salt to taste, no cost. Those prepared foods you have been eating are loaded with salt. It’s cheap filler. It enhances the taste and hides a multitude of sins. You have nothing to hide. Add just enough.

SAMPLE RECIPES

Pork Filet Mignon

The tenderest, tastiest bit in the whole pig is the tenderloin. When it comes from a cow, the tenderloin is called filet mignon.

Other languages ​​use the same word for the cut whether it comes from a pig or a cow. Do they know something we don’t? Treat the pork tenderloins with the same tender loving care you would a beef tenderloin and it will reward your taste buds for at least half the price as well.

Cut the fillets into 1 1/4″ thick medallions and cook them like beef tenderloins. They are lean, so they are best wrapped in bacon to increase their fat content and enhance their flavor. Wrap them in bacon secured with wooden toothpicks. Sear them like beef steaks. Remove the toothpicks before serving.

As a delicious alternative try the following special preparation for your pork filet mignon. You and your guests will love it.

1 lb pork medallions

bacon

salt – kosher if you have it

butter or margarine

4 or 5 garlic cloves

Worcestershire sauce

lime juice

Kitchen method

Add salt to pan and preheat on high for a few minutes.

Wrap 1 1/4″ thick pork tenderloin mignon slices in bacon and secure with toothpicks.

Cook the meat on high for 5 minutes. Turn the meat and drop the temperature to medium. Top the fillets with the butter, garlic, Worcestershire sauce and lime juice. Cook 3 to 4 minutes more.

Move to a warm platter, and remove the toothpicks. Scrape the brown stuff from the bottom of the pan and pour over the meat before serving.

Charcoal grill

Clean the grill. Light a four-briquette charcoal pyramid with a four-briquette base. Let the coal burn until it is a little ash, and then spread the coals into an even layer about two briquettes thick with a trowel or small hoe.

Place the steaks on the grill directly over the hot coals, and cook for 5 minutes. Turn the meat over and move it directly over the fire. Top the fillets with the butter, garlic, Worcestershire sauce and lime juice. Cook 3 to 4 minutes more.

Move to a warm platter, and remove the toothpicks.

Gas barbecue

Clean the grill. Light the burners and preheat on high for a few minutes.

Wrap 1 1/4″ thick filet mignon slices in bacon and secure with toothpicks.

Cook the meat on high for 5 minutes. Turn the meat and drop the temperature to medium-low. Top the fillets with the butter, garlic, Worcestershire sauce and lime juice. Cook 3 to 4 minutes more.

Move to a warm platter, and remove the toothpicks.

… with Bleu Cheese Sauce

Just when you thought it couldn’t get any better…

There’s not just any sauce that can dress up filet mignon, but this blue cheese sauce can. This is my most requested recipe. Friends tell me they whip up loads of the sauce and use it to boost the flavor of broccoli, cauliflower, baked potatoes and more. Double the sauce recipe if you like. It keeps all week in the fridge, although it rarely lasts that long.

Filet mignons

4 to 6 slices of pork tenderloin 1 1/4″ thick

6 – 8 oz Gorgonzola or Stilton cheese

fresh ground pepper

salt, kosher if you have it

sauce

3 tablespoons of dry sherry

1 1/2 cups sour cream

1 beef bouillon cube or 1 tablespoon granulated

1/2 teaspoon soy sauce

salt and pepper

Cut a pocket in the side of each medallion slice. Cut small slices of the cheese – one for each medallion. Reserve the remaining cheese. Place one slice of cheese in each pocket. Sprinkle with pepper. Seal with toothpicks.

Preheat a pan over high heat. Put salt – kosher if you have it – in the bottom. Add the meat and cook it for 5 minutes on the first side. Turn the meat over and drop the heat to medium-low. Cook for 3 to 4 minutes. Remove the meat and keep it warm.

Add the sherry, soy sauce and sour cream to the pan. Crumble the bouillon cube and the remaining cheese and add them. Cook for a few minutes. Season with salt and pepper to taste.

Place meat on a hot plate. Serve with the sauce.

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