Lobster Colorado

Bacon-wrapped filet mignons are broiled and topped with lobster meat for a very special dinner. If you desire, use crabmeat instead of lobster.

• 4 (8 ounce) beef tenderloin filets
• salt and pepper to taste
• 1/2 teaspoon garlic powder
• 4 slices bacon
• 1/2 cup butter, divided
• 1 teaspoon OLD BAY® Seasoning
• 8 ounces lobster tail, cleaned and

  chopped

Set oven to Broil at 500 degrees F (260 degrees C).

Sprinkle tenderloins all over with salt, pepper, and garlic powder. Wrap each filet with bacon, and secure with a toothpick. Place on a broiling pan, and broil to desired doneness, about 8 to 10 minutes per side for medium rare.

While tenderloins are cooking, melt 1/4 cup of butter over medium heat with 1/2 teaspoon Old Bay® seasoning. Stir in chopped lobster meat, and cook until done. Spoon lobster meat over cooked tenderloins, and return them to the broiler until the lobster meat begins to brown.

While the lobster is in the oven, heat the remaining 1/4 cup of butter in a small saucepan over medium-high heat, cook until it browns, turning the color of a hazelnut. To serve, spoon the browned butter over the steaks, and sprinkle with the remaining Old Bay® seasoning.

Apple Walnut Sage Stuffing.

This recipe comes from Chef Dario Marquez of Fort Lauderdale, Florida’s Mistral restaurant.

• 1/4 pound chopped bacon
• 4 ounces butter
• 6 ounces onion, finely diced
• 6 ounces carrot, finely diced
• 6 ounces celery, finely diced
• 8 cups coarse bread crumbs
• 4 large unpeeled apples, finely diced
• 1 cup crushed walnuts
• 1 teaspoon thyme
• 2 bay leaves
• 1 cup fresh chopped sage
• 2 tablespoons fresh chopped parsley
• 1 teaspoon cinnamon
• 1 cup apple juice
• 1 cup chicken stock
• salt and pepper to taste

Cook bacon until almost crisp. Add butter and sauté the onion, carrot and celery for about 6 to 8 minutes. Add the apples, thyme, bay leaves, sage, parsley and cinnamon. Cook for another five minutes and then add the apple juice. Bring to a boil and then take it off the heat and place mixture in a large mixing bowl. Add the walnuts and bread crumbs. Mix well and season with salt and pepper. Use to stuff chicken or turkey, or place in a covered buttered baking dish and bake for about 30 minutes.

Chocolate Bourbon Pecan Pie

A rich chocolate bourbon pecan pie is the perfect

• 1/2 (15-ounce) package refrigerated piecrusts
• 1 1/2 cups chopped pecans
• 1 cup (6 ounces) semisweet chocolate morsels
• 1 cup dark corn syrup
• 1/2 cup granulated sugar
• 1/2 cup firmly packed brown sugar
• 1/4 cup bourbon or water
• 4 large eggs
• 1/4 cup butter or margarine, melted
• 2 teaspoons cornmeal
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt

Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp.

Sprinkle pecans and chocolate evenly onto bottom of piecrust; set aside.

Combine corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat. Cook, stirring constantly, 3 minutes. Remove from heat.

Whisk together eggs and next 4 ingredients. Gradually whisk about one-fourth hot mixture into egg mixture; add to remaining hot mixture, whisking constantly. Pour filling into prepared piecrust.

Bake at 325° for 55 minutes or until set; cool on wire rack.