Red Wine and Pomegranate Top Sirloin

Oh yes... so decadent... so rich and oh so yummy! I first came across this last year when I was waiting on my surgery date to get here. I didn't have a lot to do but sit in front of the TV watching the Food Network and Cooking Channels. As I was flipping through, Sunny Anderson appeared making this wonderful dish that had me drooling even though food was the furthest thing from my mind.

About two months after surgery, I finally made it. WOW... it was so good I forgot to take a picture of it before it was devoured. I had a few grumblings over on my Facebook page about that "lack of good manners" so I made sure I had a camera ready THIS time. The marinade/sauce makes just enough for 2 servings, so double up if your looking to feed more.

(If your gonna drool, at least wear a bib!)

2 tbs Mollassas

2 tbs Honey

1 tbs Sugar

1 tsp Salt

1 cup Pomegranate-Blueberry Juice

1 cup Red Wine

1 tsp Pepper

2 Top Sirloins, at least 1 to 1 1/2" thick, trimmed of excess fat

1/2 cup Vegetable Oil

3 clove Garlic, minced

2 large Portebella, sliced (or any mushroom. I used plain old white)

1) In large bowl, whisk together molasses, honey, sugar, salt and pepper, juice and wine, adding extra juice/wine to make 3 cups. Pour half into medium saucepan and place on stove over medium-low heat.

With remaining liquid, whisk in oil, and pour into large plastic zip lock bag with steaks. Seal and set aside to marinate 1 hour to overnight.

2) Meanwhile, to the saucepan add garlic and whisk well. Keep whisking frequently for 45 minutes to an hour. After about 30 minutes, add the mushrooms. Let the liquid reduce down until its a good thick gravy.

When steak has marinated, place on HOT grill. 4-5 minutes on first side, flip, marinate and grill til done. Let steak stand for 10 minutes before slicing to let the juices flow back throughout it. Slice steak and cover in reduced sauce. 

Twisted Carrot Salad

Since most people do not like raisins, much like my own hunny, I tried to make this a little different. Amazingly, I was able to hunt down all the ingredients out here and it turned out pretty yummy. This recipe makes about 4 cups. It really depends on how fruity you like it and the size of your carrots. Its easy to make it creamier than stated here as well. Just add more salad dressing to it. If your not into it being so sweet, use regular mayo instead of Miracle Whip.

5-6 Carrots, peeled and grated

1/4 cup Miracle Whip Salad Dressing

3 tsp Spicy Brown Mustard

3/4 cup Pineapple, chopped and squeezed to remove excess juice

1/2 tsp Pineapple Juice

3/4 cup Craisins Pomegranate

1) Im large bowl mix salad dressing, mustard and pineapple juice. Add carrots and fruit, stir to combine.

2) Let side for at least 30 minutes to incormprate flavors and let the fruit soften up. Serve chilled.

Pomegranate, Apple & Bourbon Muffins

I was on a search of a different recipe using up the remaining apples I had sitting on my counter. I hate to waste anything, but one person can only eat so many apples in their salads before they explode. On top of that, my partner isn't too keen on apples, so hiding them in food for him has become a challenge. What I ended up with worked out pretty well. The flavors complement each other without anything being over powering.

I used Red Stagg Black Cherry Bourbon for this. The fruity flavors blended nicely with the apples. This makes about 12 muffins.

1 cup Pomegranate, dried
1/3 cup Bourbon 
1 3/4 cup Flour
1 tsp Cinnamon
1/4 tsp Ginger, fresh grated
1/4 tsp All Spice
1/4 tsp Nutmeg, fresh grated
3/4 tsp Baking Soda
1 tsp Baking Powder
1 1/2 cup Splenda (real sugar works as well)
2/3 cup Oil
2 Large Eggs
1 tsp Lemon Juice
1 Medium-Large Apple, peeled, cored and diced small

1) Soak Pomegranates in bourbon no more than 30 minutes, strain, reserving liquid and bring liquid back to 1/3 cup.

2) Preheat oven to 375. Grease muffin tins.

3) In medium bowl combine flour, spices, baking powder and baking soda.

4) In large bowl beat the sugar, oil, eggs and lemon until smooth.

5) In portions, add in the flour mixture and stir until semi smooth. Then add in the fruits and bourbon. Mix with spoon until all is well blended.

6) Using spoon, place mixture into muffin tins to fill up to the top rim. Bake about 20 minutes. The top will brown nicely and you should be able to insert a toothpick in the center of a muffin and remove it cleanly.

Now, this recipe doesnt call for a frosting, but I found that adding a light drizzle of sugar glaze to them makes them outstanding!