If preferred, enjoy a more intimate setting with family, friends, and colleagues in our elegantly designed 20 West private dining room. Located off our main dining room, the 40 East Room will allow your guests to enjoy one another in a semi-private setting while still being able to enjoy the social feel of the restaurant. We look forward to hosting your private dinner, business meeting, or special occasion in one of our two stylish and inviting rooms. The menu offers a wide ranging, exciting and inventive combination of tastes featuring local sources, New England seafood, classic yet inspired stone oven creations, hand-cut Reserve Premium Steaks, unique salads, and House specialties that personify Copper Door’s passion & respect of fine food and classic culinary technique. Elegant transom windows look west toward a gorgeously landscaped Outdoor Dining Garden Terrace, which welcomes diners throughout the warm summer months. You’ll find comfort in the ample space with over 125 seats in the Dining Room, one private dining room that seats 20, a semi-private dining room that seats 40, and a large, inviting bar and lounge. The beautifully crafted architecture, hand-painted original artwork, and handsome lighting, creates a feeling of grandness that is well put together. Let cool slightly and cut.Walk through the custom-made copper door and immediately feel a vibe and energy that lifts your spirits. Remove from refrigerator 1 hour before baking.ĥ. Press down on the ingredients until they are all covered by the liquid.Ĥ. Combine the eggs, milk and seasoning in a bowl and whisk together. Coat a 13 by 9 by 2-inch baking dish with cooking spray. Add the white wine and cook for 1 additional minute. In a large nonstick skillet, heat up the vegetable oil and add the scallions, asparagus and red pepper. Serve immediately with the tenderloin.ġ cup scallions, chopped in 1/4-inch piecesġ cup red pepper, chopped in 1/2-inch piecesġ cup asparagus, chopped in 1/2-inch piecesĨ cups French bread, cut into 1-inch piecesġ. Once it reduces by 1/4, remove from heat and whisk in the butter and the pan drippings. Add the beef stock and simmer for 15 minutes until it starts to reduce. Copper Door Kitchen was born from the lockdown periods of crazy cooking, planning and experimenting time in Jenna’s Mum (Ida’s) kitchen - in the house with the big copper door. Add the mushrooms and saute for 5 to 6 minutes over medium heat until the mushrooms start to soften. In a saucepan, heat up the vegetable oil and add the shallots. Serve with mushroom Marsala sauce.ġ/2 cup shiitake mushrooms, rough choppedġ. Transfer to a sheet tray and roast in a 425 F oven for 20 minutes for a medium-rare tenderloin. In a large pan on the stove, sear each side until the bacon starts to brown. Tie on the bacon with butcher’s twine at 1-inch intervals to keep it in place.Ĥ. Take the plastic wrap off the bacon and continue to roll the bacon over the tenderloin, tucking the bacon under so the tenderloin is completely wrapped. Use the plastic wrap to lift the bacon up and around the tenderloin to start the rolling. Place the tenderloin across the bacon about 1/4 of the way up, so there are 2 inches of bacon coming out the bottom side. There should be enough bacon to go the length of the tenderloin.ģ. Place a piece of plastic wrap on a cutting board and lay out the bacon vertically and slightly shingled, about 1/8 of an inch overlap. Mix the herbs together and coat the tenderloin evenly.Ģ. Pat dry the trimmed tenderloin and season with salt and pepper. Smith’s mother still has Estelle’s handwritten recipe for the “ham and cheese brunch.”īacon-Wrapped Beef Tenderloin with Mushroom Marsala Sauceģ 1/2 to 4 pounds beef tenderloin, trimmedĢ tablespoons fresh rosemary, chopped fineġ. It makes for an easy and fun Christmas Day breakfast. He prepares the ham and cheese strata ahead of time. As a main course, the tenderloin can be paired with mashed potatoes, green beans and fresh rolls. Smith says he has been making beef tenderloin for his family’s Christmas Eve dinner “forever.” Sliced and presented buffet style, a 3 1/2- to 4-pound tenderloin feeds eight and is served warm and topped with mushroom Marsala sauce. The holidays are all about family, and sharing good food is what many of us remember well. He first produced his bacon-wrapped beef tenderloin with mushroom Marsala sauce, followed by his ham and cheese strata, which is derived from his grandmother Estelle’s recipe for “ham and cheese brunch.” Smith, who writes the menus for both locations, didn’t hesitate when we asked for two of his favorite winter holiday recipes. Jay Smith, executive chef for Copper Door’s two locations in Salem and Bedford, N.H., heads an experienced team of cooks that trained together at the Bedford restaurant before going to the Salem site.
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