Happy Friday folks. I had this idea to come up with some kitchen tips for you, some that I learned quite a long time ago when my mom and brothers taught me how to cook; some from knowledge I gleaned on my own. Anyway, here are three tips and we’ll try to do this once a month or so…..

Perfect scrambled eggs–I can’t believe how long it took me to figure out how to properly cook eggs. In the past, I would scrambled the egg in a bowl and add it to a frying pan and almost seem like I was racing against time to try and cook the egg. Then for whatever reason, it struck me that scrambled eggs did not have to be rubbery and/or burnt around the edges. Maybe I saw Gordon Ramsay yelling at some chef on MasterChef or Hell’s Kitchen. Maybe I just figured it out on my own. Regardless, here is what to do–scramble the egg lightly and add a pinch each of Kosher salt and pepper. You can add a splash of milk too if you like, but I typically don’t. Anyway, heat the pan over medium-low heat and spray with cooking spray or add a tiny bit of butter. Add the eggs and stir gently, not leaving the stove. Just as the eggs begin to set, turn off the heat and stir a little more until just set and I mean JUST set. The result should be creamy and awesome eggs.

Soup add-ins–Lately I’ve had an obsession with raw jalapenos. If you’ve ever had pho, you might have had it with sliced jalapeno like this, but when I saw it done, I had to do it myself. But I took it further. I add raw, very thinly sliced jalapeno pepper to all of my soups, even if I make canned chicken noodle. It adds a great blast of heat, but natural, clean heat. Another thing I like to do is to add steak to soup, generally a soup that is already beef-based or a vegetable soup. I like to use tenderloin or sirloin, and the trick is to sear it on a grill or grill pan, for a minute or two on each side, and the key is to make sure it’s still not cooked in the middle. Of course, I’m not advocating to eat raw meat. Slice it very thin, and then add to your soup just as you’re about to eat it, and let the hot soup finish cooking the meat. That way you don’t have rubbery steak in your soup.

Greetings and welcome to Mikey’s Kitchen in the week before Christmas. Wow, did I just say that? Anyway, we posted my recipe for beef tenderloin with a horseradish dipping sauce over on Bullz-Eye’s Grub for Guys today. I’m also pasting the recipe below. Enjoy!

If you read my column here and food blog, Mikey’s Kitchen, you know that I don’t always suggest using expensive and/or exotic ingredients. It’s more of a an every-dude column for the average guy, mostly ones who don’t necessarily cook much but who are looking for tips and ideas on how to get more comfortable in the kitchen. And so in the spirit of the holidays, since it’s a special time of year that may require a special meal or two, I am suggesting you go buy some beef tenderloin – aka filet mignon. Because sometimes you just have to, and because I made this dish last week and it came out freaking awesome. Now, you can buy the whole tenderloin as I did, and you can roast it whole and then slice it, as I did not do. You can also buy the filets pre-sliced. But I cut my own steaks from the whole tenderloin, and the result was maybe some of the best steak I’ve ever had.

INGREDIENTS:
4-5 pound whole beef tenderloin (filet mignon)
Olive oil for brushing
Kosher salt
Black pepper
Chopped fresh parsley

FOR THE SAUCE:
1 cup sour cream
2 tablespoons jarred horseradish
Pinch salt

DIRECTIONS
Let meat sit at room temperature for an hour or so. Meanwhile, combine dipping sauce ingredients and set aside or refrigerate until you are ready to continue.

Preheat a grill pan (or large nonstick skillet) to medium high heat. Combine salt, pepper and parsley on a plate. Slice steaks into 8 oz. portions or so (about an inch thick), brush all sides with oil and then roll in salt mixture so that the outside rim of the steak is coated. Also sprinkle some salt on both sides of the meat, then place in grill pan and cook for about 4-5 minutes per side for medium (it helps to cover while cooking to seal in the juices and not set off your smoke alarm). Let stand on a plate with tented foil for about 1-2 minutes before pouring the juices back on top, and serving with the dipping sauce. Serves 3-4.

Good sides for this dish are my twice baked potatoes and sautéed spinach (heat a few tablespoons oil in a very large, deep skillet, and add a 16-20 oz. bag of spinach. Cook down for about 2 minutes, add salt, pepper and a pinch of garlic powder before serving).

Happy Holidays everyone. That means for the next ten days (and for the past 20 for that matter), it’s time to indulge a bit, and to not feel guilty about what you eat or drink. Within reason of course, but still. Yesterday I think I exemplified that more than anything. I went to Brennan’s Market (the best cheese in Wisconsin, at least from what I’ve found so far), to buy some cheese for Christmas Eve and an amazing looking beef tenderloin for Christmas day. But before that, I stopped at Old Navy and bought two pairs of pants that are a size up from what I normally buy. I’m tired of squeezing into a 33 when my waist is more like a 34. Hey, it happens when you get older and all the dieting and working out make it hard to maintain those lower waist sizes, for anyone.

I’m going to work on that in 2011, but while it’s still 2010, I want to enjoy my food. I want to eat lots of cheese and sausage, drink beer and wine and Bailey’s, eat cookies and chocolate covered nuts, and drink hot chocolate and coffee spiked with Bailey’s (is there a trend here?).

My family back in New York follows the tradition of my brother-in-law’s family–seven fish on Christmas Eve. This year, we’re starting a tradition of seven cheeses on our first Wisconsin Christmas Eve–12 year cheddar, 5 year cheddar, peppadew havarti, gouda, butterkase (just tasted this yesterday, it’s amazing), bacon cheese, and asiago. Oh wait, we also have beer spiked cheddar spread, but that’s a bonus.

I’m also cooking a beef tenderloin for the first time. The butcher told me there were two kinds–the less expensive kind you eat with a knife and fork, and the more expensive kind you eat with a spoon. Guess which one I bought? I mean, it’s Christmas, so break out the spoons!

And hey, make sure you indulge a bit this holiday season. The holidays are about family, friends, good food and drink and enjoying the season. So with that, I raise a proverbial glass and wish you the best, and wish you happy holidays from Mikey’s Kitchen!