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In A Pinch — entertaining

Coffee Rubbed Beef Tenderloin

Posted by Callies Biscuits on

cocktail biscuits
Entertaining runs deep through my roots. A good Southern woman can whip up a delicious spread and a tasty cocktail for unexpected guests. When we have friends pop by, I pull out a dozen buttermilk biscuits from the freezer, a protein from the fridge and my trusty cast-iron skillet.
This coffee-rubbed beef tenderloin is one of my go-to biscuit cocktail hour snacks. I like to serve it alongside the refreshing cucumber dillicious biscuit (recipe here), seared salmon biscuits (recipe coming soon) and a cocktail (try my briny hounds)!

Coffee-Rubbed Beef Tenderloin Biscuits

You'll Need

    - 1 pound beef tenderloin - 3 tablespoons finely ground coffee - Salt and pepper to taste - 1 tablespoon butter - Callie’s Buttermilk Biscuits, baked according to package directions - Mayonnaise - Fresh basil, sliced thin

Instructions

    1. Preheat oven to 350°F. 1. Melt 1 tablespoon of butter in a cast iron skillet or oven safe skillet and heat to high heat. 1. Rub the tenderloin with the coffee, salt and pepper making sure it is well coated. 1. Place tenderloin in the hot skillet. Sear on all sides for two to three minutes. 1. Place skillet in the oven. Insert a thermometer inside the beef and cook until desired temperature is reached. If you want a medium temperature, cook until inside temperature of 135° is reached. Let rest for 10 minutes before cutting. 1. To serve, spread mayonnaise on one half of a biscuit. Add the sliced tenderloin and garnish with fresh basil. 1. You can serve this open faced or place the other half of the biscuit on top. 1. Serve immediately and enjoy!

      Last minute guests drop by all of the time and I always need something quick, fresh and flavorful to put together!

      Pearled Onion and Cremini Mushroom Risotto

      Posted by Callies Biscuits on

      With fall on the horizon, we're gearing up for a season full of entertaining. This risotto is a dinner party stunner!  In fact, it is a great dish to make once your guests have arrived and are enjoying pre-dinner cocktails.  As the earthy mushrooms, pearl onions, and fresh thyme simmer together, you start to feel warm and comfortable.  The Julia Child onions and mushrooms are packed with flavor and take this risotto over the top!  It really is the perfect fall dish to share with your loved ones.  I like to serve this dish to anyone who says they don't like mushrooms... it turns them every time!

      Ingredients

        - ½ bag frozen pearl onions - 1 container cremini mushrooms, cleaned and sliced - ½ cup white wine - 4 tablespoons butter, divided - 1 tablespoon olive oil - 10 sprigs fresh thyme - 2 cups Arborio rice - 3 cloves garlic, minced - 1 small white onion, finely chopped - ½ cup white wine - 8 cups chicken stock - 1 cup grated Parmesan, plus extra for garnish - 3 tablespoons butter - Salt to taste - Fresh parsley for garnish

      Instructions

        1. Preheat oven to 200º. 1. Add 2 tablespoons butter and olive oil to a sauté pan. Heat to medium heat. 1. Add frozen pearl onions and sauté until they begin to brown (about 8-10 minutes). Once brown, add the white wine and fresh thyme. Cover with lid and cook for 30 minutes, stirring occasionally. 1. While the onions are cooking, sauté the mushrooms. Heat another skillet to medium heat. Add two tablespoons of butter and the mushrooms. Cook for 30 minutes. 1. Once the onions and mushrooms have cooked, combine them into one pan. Place in the preheated oven to keep warm while you cook the risotto. 1. Pour 8 cups chicken stock in a large saucepan and bring to a simmer. 1. Bring a dutch oven or large pot to medium heat. Add the butter. 1. Once the butter has melted, add the onion and garlic to the pan. Cook until onions are tender. Add in the Arborio rice and stir until combined. 1. Add the white wine and cook until the wine has absorbed, stirring frequently. 1. Once the wine has absorbed, begin adding warm chicken stock 2-3 ladles at a time. Stir constantly until the liquid has absorbed. Continue adding chicken stock 2-3 ladles at a time, stirring constantly until all of the chicken stock has absorbed and the rice is tender. 1. Turn the heat off and add in the parmesan cheese, stirring to combine. Add salt if needed. 1. Place the risotto in a serving bowl. Top with the pearled onions and mushrooms. Garnish with extra parmesan and parsley. 1. Serve immediately.

        Enjoy!

        I like to serve this dish to anyone who says they don't like mushrooms... it turns them every time!

        Cast Iron Spinach Artichoke Dip

        Posted by Callies Biscuits on

        Spinach Artichoke Dip

        The original inspiration for this spinach artichoke dip came from our rafting trip on the Salmon River last summer. We're still thinking about it a year later! On our expedition, we visited Shepp Ranch. Their food was fabulous. In fact, this is where I met this unforgettable dip. It sang to our Southern roots and was quickly added to my inspiration list of dishes to recreate when we returned home.

        Further inspiration came when Amy and I visited Tastemade this summer. Tastemade is an entertainment company that brings cultures together through their taste buds. They capture videos of unique dishes, authentic tools, and exciting experiences from over 200 countries. We had such a great time touring their amazing headquarters. I think Amy and I can agree that our favorite part was seeing all of their different sets. Have you seen their tiny kitchen? It's quite possibly the cutest thing we've ever seen! 

        Tastemade created a mouthwatering video of a gooey cheesy dip in the center of pull apart bread and it sparked the idea for me to the add our buttermilk biscuits to my version of cast iron spinach artichoke dip.

        This spinach artichoke dip is perfect for entertaining and since football season is officially here, I wanted to share it with y'all. Enjoy! 

        Spinach Artichoke Dip Ingredients

        Spinach Artichoke Dip ready to bake

        Cast Iron Spinach Artichoke Dip

        Ingredients

          - 1 pound (12 ounces) frozen spinach, thawed and squeezed dry. - 2 cans artichoke hearts, drained and chopped - 1 small onion, chopped - 2 cloves garlic, minced - 1 cup mayonnaise - 1 block cream cheese, room temperature - 1 cup shredded Parmesan, plus 2 tablespoons for topping - 1 teaspoon crushed red pepper - Juice of half a lemon - ¼ cup fresh parsley, chopped - 10 to 12 Callie’s Buttermilk Biscuits - 3 tablespoons breadcrumbs

        Instructions

          1. Preheat oven to 375. 1. Using a stand mixer or handheld mixer add the cream cheese and beat until smooth; scraping down the sides. You can also mix by hand. 1. Add in the spinach, artichokes, onion, garlic, mayonnaise, parmesan, crushed red pepper, lemon juice and parsley. Mix until just combined. 1. Using a 10 or 12-inch cast iron skillet, place the dip in the middle of the skillet. 1. Place the biscuits all around the edges of the dip. Top with remaining 2 tablespoons parmesan and ¼ cup breadcrumbs. 1. Bake for 30 minutes covered with foil. Remove the foil the last 10 minutes. Cook until biscuits are golden brown and the dip is bubbling. 1. Remove from oven and let sit for 10 minutes. 1. Serve and Enjoy!

            The original inspiration for this spinach artichoke dip came from our rafting trip on the Salmon River.

            Cucumber Dillicious Sandwiches

            Posted by Callies Biscuits on

            I can't get enough of cucumber sandwiches. The crunch of the cucumbers and the creaminess of the spread makes my taste buds happy with every bite! They are perfect for hot summer days or for an afternoon Southern soiree. In the south, we even serve them at weddings. What could be more versatile? The dillicious spread is what really makes these sandwiches stand out. It can even double as a dip with your favorite potato chip! 

            When I'm feeling particularly fancy, I dress up this recipe by substituting the white bread for a buttermilk biscuit. The Cucumber & Dillicious Biscuit Crostini is a spin on a classic that will keep guests coming back for more hors d'oeuvres! 

            Find the recipe in my cookbook or have our Hot Little Biscuit catering team do the work for you! 

             

            Cucumber Dillicious Sandwiches

            Ingredients

              - 1 cup mayonnaise - 2 blocks of cream cheese (8 oz) at room temperature - 1/2 cup finely minced onion - 1/2 cup finely minced dill - 1/4 cup finely minced fresh mint - 2 cloves garlic, minced - 1/4 teaspoon kosher salt - 1/8 teaspoon freshly ground black pepper - White sandwich bread, crusts removed

            Instructions

              1. Combine mayonnaise, cream cheese, onion, dill, mint, garlic, salt, and pepper. Beat well or whip with a handheld mixer or in a stand mixer. 1. Spread 1 to 2 tablespoons onto 2 slices of bread. Place cucumbers on one slice of bread and top with the remaining slice. 1. Cut into quarters. Serve cold.

                I chill these sandwiches before serving so they're extra cold and refreshing! – Carrie

                Frozen Arnold Palmers for The Masters

                Posted by Callies Biscuits on

                It's that time of year again... the azaleas are blooming, warm weather is upon us, and the Masters Tournament is in full swing! With Charleston just a short three-hour drive from Augusta, Georgia, this time of year has us feeling extra inspired. Whether you are an avid golf fan who knows all the statistics, or if you're just looking for an excuse throw a great cocktail party, we have the recipe for you! 

                These fool-proof frozen Arnold Palmers make the perfect Masters weekend treat. Keep things easy and breezy with a simple cheese board including our fiery pimento cheese, pickled okra, pecans, and cheese crisps

                Frozen Arnold Palmer

                Ingredients

                  - Sweet Tea: We recommend Carrie’s homemade recipe in our cook book! - Lemonade - Rum - Fresh Mint - Lemon Slices - Turbinado Sugar for garnish

                Instructions

                  1. Take a lemon slice and rub it all around the rim of your glass. 1. Roll the glass in Turbinado sugar, then set aside.
                  1. In a blender, mix 1/3 part sweet tea, 1/3 part lemonade, 1/3 part rum, fresh mint and ice. Blend until well combined.
                  1. Pour frozen Arnold Palmer into the sugar rimmed glass. Serve with a lemon wedge and extra fresh mint and Enjoy!!

                    *Non alcoholic Arnold Palmer: mix equal parts iced tea and lemonade

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