Blackberry Glaze
November 5, 2012
WSJ June 2012. try with venison or use on baby back pork ribs
In a blender, purée:
- 1¼C honey
- ½ C blackberry preserve
- ¾ LBs or 2½C fresh blackberries
- ¼ C maple syrup
- 3 TBs bourbon
- 3 TBs balsamic vinegar
- 1 TBs and 2 tsp red pepper flakes
- 1 TB salt
- 1 TB pepper
Transfer to a saucepan. Bring to a simmer over med-hi heat. Reduce to med-low, cook about 15 min, stir frequently until reduced and syrupy.
Brush on meat to glaze on grill or broiler. 1 min each side.
Cucumber Feta Blueberry salad
November 5, 2012
Serves 4-6
Dressing: whisk together in small bowl:
- 2 TB olive oil
- 2 TB white vinegar
- 1 tsp honey
- S&P
SALAD toss with dressing.
- 3 C blueberries
- 2 hothouse cucumbers, seeds scraped out, peeled, cut into 1 ” diagonal pieces
- 3 scallions thinly sliced
- 1 C crumbled feta
- 1 heart romaine chopped
- 2 C lightly packed mint leaves
Croque Monsieur
November 5, 2012
Serves 4
Each sandwich: 2 slices bread, ¼ C Mornay sauce, 3 oz ham, 1 oz cheese, 1 tsp mustard, brush grill side with butter.
- 8 slices sweet batard
- 12 oz thinly sliced ham
- 4 oz Gruyère cheese grated
- 4 tsp Dijon mustard
- 3 TBs unsalted butter melted
Mornay sauce: melt butter, add flour stir about 2 min, slowly whisk in milk, add spices. Cook until thickened 2-3 min. Add 2 oz grated cheese, whisk until melted. Remove discard bay leaf & thyme sprig.
- 2 TBs unsalted butter
- 2 TBs flour
- 1 C milk
- 1 bay leaf
- 1 fresh thyme sprig
- pinch fresh nutmeg
- 2 oz grated Gruyère cheese
Beef Bourguignonne
November 5, 2012
Williams-Sonoma 2012. Serves 8-10 Preheat oven 350°F. Use Dutch oven 6Qt
Braise meat, heat oil med-hi until smoking. brown beef on all sides 10-12 min per batch. transfer to large bowl.
- 4½ LBs boneless chuck roast, cut into 1 ” cubes, season with S & P
- 2 TBs canola oil
Add to pot, cook until browned 6-8 min. (add water if too dark). Transfer to bowl with meat.
- 1 LB quartered mushrooms
- 1 Tb canola oil
Add bacon, reduce heat to medium cook until browned 6-8 min. transfer to bowl with beef.
- ½LB slab bacon diced ¼”
Add onion, garlic and veal demi-glace & flour. Stir constantly until fragrant 1 min. slowly stir in wine. stir occasionally, cook 20 min.
- 1 large onion diced, cook until softened 6-8 min then add:
- 2 tsp minced garlic
- 1½ TBs veal demi-glace
- ½ C flour
- 1 bottle (750 ml) Pinot Noir
Prepare for oven cooking: Return beef, mushrooms & bacon to pot with wine sauce. Add broth, pearl onions & bouquet garni, bring to a simmer, cover with foil and lid. Transfer pot to oven, bake 2-3 hours until meat fork tender.
- 3 C beef broth
- 1 LB pearl onions peeled
- 1 bouquet garni (2 bay leaves,4 thyme sprigs,6 parsley sprigs)
Adjust seasoning S&P, sprinkle with 3 TBs chopped flat leaf parsely.
Serve with boiled potatoes with parsely.
Lentils Braised
November 5, 2012
From Williams-Sonoma 2012, 8 svgs
Saute vegetables and Bacon in frying pan medium heat
- 3 oz diced bacon saute until fat rendered 4-6 min
- 1 TB olive oil
Add diced vegetables, saute until softened 6-8 min
- 1 onion diced
- 1 carrot diced
- 1 stalk celery diced
Add garlic, saute about 1 min
- 2 cloves garlic minced
Turn heat up to med hi, add wine, cook 3-4 min to reduce liquid
- ½ cup dry white wine
- 1 bay leaf
- 2 large fresh thyme sprigs
Add broth and lentils, bring to a boil, reduce heat, simmer covered 35-40 minutes
- 3 Cups chicken broth
- 2 cups dry lentils, rinsed, drained
Remove bay leaf & thyme sprigs, serve with duck confit or chicken thighs.
Fennel Arugula Artichoke Salad
November 5, 2012
From WSJ 2012
Vinaigrette
- 1 small shallot, minced
- 3 TBS Sherry vinegar
In small bowl, cover shallots with vinegar. Let sit 10 minutes, then add and whisk constantly:
- 3 TB olive oil
- 2TB canola oil
- season with salt & pepper
Prepare fennel & Artichokes
- 1 Cup fennel, sliced 1/8th inch thick, sprinkle with flaky sea salt & juice of ½ Lemon. Set aside 5-10 Min.
- 3 -4 whole artichokes in olive oil, quartered.
Prepare Arugula greens
- 8 Cups arugula toss with pinch of salt
- 3 ounces shaved parmesan (use vegetable peeler)
- Add artichokes, fennel.
- Toss with half of vinagrette, add extra to taste.
Teriyaki Chicken
September 13, 2012
The Week 9/14/2012.
Marinade:
- ½ Cup hon mirin (sweet Japanese cooking wine)
- ½ Cup soy sauce
- 2 x 1 inch piece ginger, peeled and grated.
2.5 lbs chicken bone-in thighs. Grill 3 min to sear, turn over & grill 7 min, then turn again 7 min more.
If no mirin, use sake. 1 TB Mirin = 1 T sake + 1 tsp sugar
Moorish Kabob Tapas Marinade
September 9, 2012
From our tapas dinners, use Trader Joe’s pork loins (about 1 lb each). Skewer meat. Grill on BBQ or under broiler 3 min per side. Serve with lime wedges.(4-5 servings)
- 2 garlic cloves chopped fine (or use frozen garlic from Trader Joes)
- 2 tsp salt
Mix garlic and salt together. Add following ingredients to make marinade:
- 1 tsp mild curry powder
- ½ tsp coriander seeds
- 1 tsp paprika
- ¼ tsp dried thyme
- fresh ground black pepper
- 3 Tbs olive oil
- 1 Tbs lemon juice
Skewer cubed meat, lay out in pan or shallow dish, cover with marinade, at least a few hours (we did overnite).
- 1 lb lean pork (loin- cut into small cubes)
Posole
August 4, 2012
This is from Cindy R in Cody.
Posole
- Soak 4 Cups dry posole over-nite in cold water, drain.
- Cover with water, cook slowly, until soft about 4 hours. (continue to add water just to keep covered.) Add some chicken broth.
- Cut sirloin pork roast into bite size pieces. Brown pork in oiled fry pan, then add 5 tsp/minced cloves of garlic. then add to posole.
- Add spices: 1/8 cup kosher salt & pepper, garlic, 1 tsp Mexican oregano.
- Continue to cook over low heat until posole is softened and until liquid cooks down (don’t drain). Add chili sauce to posole
Chili pepper sauce – prepare in separate pot.
- Use dry mild chili pods ( 6 oz). Break off top & remove seeds, rinse peppers.
- Steam in pot until pliable.
- Add 3 peeled whole (canned) tomatillos. Puree in Cuisinart or blender (add some liquid if needed).
- Use sauce pan, add pureed chilies and add chicken broth slow cook until consistency of marinara sauce.
- Add spices: 1 tsp cumin, Mexican oregano, 1 tsp garlic powder, salt & pepper, 5 sprigs cilantro, finely chopped onion. Continue to cook over low heat. Add more chicken broth if needed.
- Freeze extra chili sauce not used in posole.
VERSION 2
Chile Colorado Pozole rojo (pork & hominy stew) The Week 2012
Prepare PORK
- 2.5 – 3 LB pork roast or loin, brown in skillet, then add
- 3 Cups water.
- Slow cook 8 hours, Save broth, shred pork when done.
Prepare BROTH (need large 16 quart pot). Use BLENDER to mix ingredients, then add to large pot.
- 64 ounces (8 cups) chicken broth plus broth left over from the pork
- 4 tsp dried Mexican oregano
- 4 TB red wine vinegar
- 4 cloves garlic
- 1 onion quartered
- 4 TB all purpose flour
- 2 TB sea salt
Prepare RED CHILE SAUCE
- 8 oz dried California or New Mexico red chiles (remove stems, seeds and rinse well). Cover with water in a pot, bring to a boil, cover and simmer 20 minutes, turning chiles once. Drain & cool, discard water.
Divide cooled chiles & ingredients below in half, use blender until smooth and strain to remove skins.
- 6 cups water
- 6 TB flour
- 4 cloves garlic
- 1 TB salt
Assemble soup:
- Shredded pork
- 6 Cups red chile sauce
- Four 29 ounce cans hominy drained
- 7 cups water
- All of the BROTH prepared above… Partially cover, bring to a boil, lower heat and simmer 45 min. Salt to taste, add more red sauce to taste.
GARNISHES, optional – top each bowl with lime wedges, chopped onion, cilantro, crushed dried red chile, dried Mexican oregano.
Olsson Recipes 