Do you have a taste for champagne and a beer budget? Here is the cookbook for you. A great meal doesn’t have to cost an arm and a leg. For the cost of burgers, you can have filet mignon at home for dinner. Woodrow Wilson’s “Champagne Flavor/Beer Budget Cookbook” shows the way. This small volume is packed with recipes simple enough to be a joy to cook and flavorful enough to be a joy to eat. Whether it’s an intimate dinner for two or having the boss over for the first time, you’ll be proud to serve with this excellent cookbook.

Enjoy restaurant quality meals without the restaurant quality prices. A meal eaten inside instead of eating out pays the book. With the money you save cooking with “The Champagne Taste/Beer Budget Cookbook,” you could serve filet mignon every night. Better yet, the money you won’t spend will add up as fast as an executive’s salary. Best of all, the government still hasn’t figured out how to tax these benefits.

Serve up something fancy, like blue cheese-stuffed pork medallions or onion-stuffed sirloin. Serve something basic like meatball stew or roast beef. Serve something great every time.

The Budget Cookbook for the Taste of Champagne and Beer is about more than just eating well and saving money. With instructions like “marinate couple, set aside” and “open beer, drink half,” Wilson puts the fun back in the kitchen. He will try the book below.

INTRODUCTION

Remember when money grew on trees? Well, actually we do. Equity was growing day and night. You made money while you were sleeping. Everyone was a millionaire, or soon would be. He could afford to go to a restaurant in the blink of an eye. You could pick up something fancy at the grocery store, pop it in the microwave, and dine like royalty. It was just money. Use as much as you want, the house would do more. Seems like yesterday. Was.

Do you remember when you were in school or just starting out? You scrimped and saved. Somehow you made it from check to check. She stole from Peter to pay Paul back. He calls mom and dad. Borrowed against your future. You finally got over that. Thank God those times are over.

They are back. It’s not PB&J time yet. But it’s time to cut back. You can still treat yourself well. For the price of burgers, you can serve chateaubriand at home. How about tenderloin instead of fast food? A glass of wine in a restaurant or the whole bottle at home?

Here at The Champagne Taste/Beer Budget Cookbook, you can learn how to make great meals at home without the hefty price tag. You invest your time and reap the benefits. Time is better than money; the IRS has not found a way to tax it. You’re in charge. Meals come out just the way you like them.

Cooking at home is not only cheap; it’s good for you too. You choose the ingredients, go organic if you want. You prepare them your way. Leave out what you can’t eat or don’t like. Salt to taste, not cost. Those prepared foods you’ve been eating are loaded with salt. It’s cheap filler. Increases the flavor and hides a multitude of sins. You have nothing to hide. Add just enough.

SAMPLE RECIPES

pork loin

The most tender and flavorful bite of the whole pig is the loin. When it comes from a cow, the tenderloin is called filet mignon.

Other languages ​​use the same word for cut whether it comes from a pig or a cow. Do they know something we don’t? Treat pork tenderloin with the same tender loving care as beef tenderloin, and it will reward your taste buds at least as well for half the price.

Slice tenderloins into 1 1/4″-thick medallions and cook like beef tournedos. They are lean, so best wrapped in bacon to increase fat content and enhance flavor. Wrap in wood-secured bacon Cook like veal steaks Remove chopsticks before serving.

As a tasty alternative, try the following special preparation for your pork filet mignon. You and your guests will love it.

1 pound of pork loin medallions

bacon

salt – kosher if you have it

butter or margarine

4 or 5 garlic cloves, crushed

English sauce

lime juice

cooking method

Add salt to a skillet and preheat on high for several minutes.

Wrap 1 1/4″ thick slices of pork filet mignon with bacon and secure with toothpicks.

Cook the meat on high heat for 5 minutes. Flip the meat and lower the heat to medium. Top steaks with butter, garlic, Worcestershire sauce, and lime juice. Cook for 3 to 4 more minutes.

Transfer to a hot plate and remove the toothpicks. Scrape up the brown matter from the bottom of the pan and spoon it over the meat before serving.

barbecue charcoal

Clean the grill. Light a pyramid of charcoal with a base of four briquettes by four briquettes. Allow the charcoal to burn to a light ash, and then spread the coals into an even layer about two briquettes thick with a trowel or small hoe.

Place the steaks on the grill directly over the burning coals and cook for 5 minutes. Flip the meat over and move it directly over the heat. Top steaks with butter, garlic, Worcestershire sauce, and lime juice. Cook for 3 to 4 more minutes.

Transfer to a hot plate and remove the toothpicks.

gas barbecue

Clean the grill. Turn burners on and preheat on high for several minutes.

Wrap 1 1/4″-thick slices of filet mignon with bacon and secure with toothpicks.

Cook the meat on high heat for 5 minutes. Flip the meat and turn the heat down to medium-low. Top steaks with butter, garlic, Worcestershire sauce, and lime juice. Cook for 3 to 4 more minutes.

Transfer to a hot plate and remove the toothpicks.

…with Blue Cheese Sauce

Just when you thought it couldn’t get any better…

It’s not just any sauce that can garnish filet mignon, but this blue cheese sauce can. This is my most requested recipe. Friends tell me they make batches of the sauce and use it to enhance the flavor of broccoli, cauliflower, baked potatoes, and more. Double the sauce recipe if you want. It keeps all week in the fridge, although it rarely lasts that long.

filet mignons

4 to 6 1 1/4″ thick slices of pork loin

6 – 8 oz Gorgonzola or Stilton cheese

fresh ground pepper

salt, kosher if you have it

Dip

3 tablespoons dry sherry

1 1/2 cups sour cream

1 beef bouillon cube or 1 teaspoon granulated

1/2 teaspoon soy sauce

salt and pepper

Cut a pocket in the side of each medallion slice. Cut small slices of cheese, one for each medallion. Reserve the remaining cheese. Place a slice of cheese in each pocket. Sprinkle with pepper. Seal with toothpicks.

Preheat a skillet over high heat. Put salt, kosher if you have it, in the bottom. Add the meat and cook for 5 minutes on the first side. Flip the meat and reduce the heat to medium low. Cook for 3 to 4 minutes. Remove meat and keep warm.

Add the sherry, soy sauce, and sour cream to the pan. Crumble the bouillon cube and remaining cheese and add. Cook for a few minutes. Season with salt and pepper to taste.

Place the meat on a hot plate. Serve with the sauce.