what a look

Bacon Wrapped Partridge with Wild Mushroom Fondue and Fingerling Potatoes

Serves 2

Ingredients

1 each	whole fresh partridge
1/2 lb	bacon, good quality, thick sliced
2 C	fingerling potatoes
2 C	wild mushrooms, any kind washed and cut into medium pieces
1 C	wild baby arugula
1/2 bunch	thyme, fresh
1 oz	butter
1/2 oz	sherry vinegar
3 oz	white wine
1/2 C	fresh chicken stock
to taste	kosher salt
to taste	black pepper

Method

Preparing and Cooking the Partridge
First start by making sure all the feathers have been removed from the bird. Once the bird is cleaned, tie the legs together with butchers twine. Take the sliced bacon and start wrapping the breast; I personally like to make a little lattice with the bacon similar to a pie crust.

Once the bird has been wrapped, rub with olive oil, season with salt and pepper then place on a rack in an oven that has been preheated to 375 degrees. Cook for 12-20 minutes or until the legs are fully cooked and the bacon is a golden brown. Allow to rest in a warm area of your kitchen.

Fingerling Potatoes
Place the potatoes in a pot, cover with water and add half the thyme and season with salt. Simmer until the potatoes are done, then remove from the water and cut into small pieces. Reserve for latter use.

Wild Mushroom Fondue
In a medium sauté pan sauté the wild mushrooms in oil. Once golden brown, season with salt and deglaze with the white wine. As the wine cooks out add the chicken stock and the sherry vinegar, reduce by half then add the cooked potatoes, adjust seasoning again as needed. At the last second add the arugula and remove from the heat.

Plating
Start by carving the leg and breast off the partridge, be careful not to damage the cooked bacon. In the center of the plate place the potato and mushroom fondue in a little pile. Place the leg first then the breast second on top of the mushroom fondue, spoon a little of the excess liquid from the mushroom fondue around the bird and serve.

Enjoy!

Red Wine Braised Short Rib Sliders

Serves 4

Ingredients

3 lb	beef short ribs (get from local butcher)
1 each	yellow onion, peeled and cut into large chunks
1 each	carrot, large, peeled and cut into large chunks
1 each	garlic, whole head, cut in half
1 oz	tomato paste
1 each	fresh thyme bunch
1 each	bottle of good red wine, Cabernet or Zinfandel
1 qt	veal stock
1/2 ea	red onion, cut into thin strips
1/4 ea	red cabbage, cut into thin strips
2 oz	red wine vinegar
1 oz	sugar
3 oz	canola oil
1 oz	butter, unsalted
8-12 ea	small mini Brioche buns (available in fine bakeries)
1 t	coriander seed, whole
8-12 ea	Gruyere cheese slices (optional)
1 each	fresh wild arugula bunch
to taste	Kosher salt
to taste	fresh pepper
to taste	Maldon sea salt

Method

Braised Short Ribs:

1. Start by getting a large sauté pan hot over high heat. Once the pan is hot add the canola oil and sear the salt and pepper seasoned short ribs until golden brown.
2. Once the short ribs are golden brown remove from the pan and place in a deep casserole dish. Drain off half the oil and add the cut vegetables above.
3. Sauté the vegetables until they become golden brown, add the tomato paste and cook for another 2 minutes. Remove from the heat and add the red wine.
4. Return to the heat and reduce by half. Once reduced add the veal stock, thyme, coriander and reduce again by another half. Pour this mixture over the short ribs in the casserole dish, cover with aluminum foil and bake at 325 degrees for approximately four to five hours.
5. The time will vary depending on the style of your oven; you can tell the short ribs are done when your knife can easily pass through the meat with little resistance.
6. Allow the short ribs to cool for several hours and absorb all the wonderful flavors they where just cooked in.

Pickled Red Onion and Cabbage Salad:

1. In a small pot add the vinegar, sugar and a pinch of salt, bring to a boil. Add the red onion and cabbage and cook for approximately four to five minutes, or until the onions and cabbage are tender.
2. You will see the cabbage will turn a bright red. Stir in the butter and then adjust the seasonings with salt and pepper. Reserve warm.

Plating:

1. Cut the brioche buns in half and toast in an oven until golden brown.
2. Place a nice size piece of short rib on the bun, season with sea salt and top with the red cabbage mixture and arugula. Put on the top bun and serve!
3. Optionally add Gruyere cheese slice to each slider

Pair with:

2007 Mauritson Rockpile Ridge Vineyard Zinfandel

Glazed Country Ham

Serves 8-10

Ingredients

12 LB	smoked, bone-in country ham
1/4 C	butter
2 1/2 C	dark maple syrup
1/2 C	molasses
1/4 t	ground cloves
2 T	English mustard, mixed with water to form paste
2 T	apple cider vinegar

Method

Heat oven to 350 degrees

Place the country ham on a rack in a roasting pan and add a few cups of water, cover with aluminum foil and bake for approximately 1 1/2 hours to heat through.

While the ham is heating, add the butter, maple syrup, molasses, cloves, English mustard and vinegar to a saucepan and heat through over a low flame, mixing all of the ingredients together. Remove the aluminum foil and baste the ham with the glaze during the last 30 minutes of the cooking, adding the glaze in three additions (basting with glaze every 10 minutes for the last 1/2 hour of cooking).

real meal.........

Sauteed Scallops, Sweet Corn Ragout, Balsamic Reduction

Serves 4

Ingredients

8 each	scallops, U-7
2 T	olive oil
2 T	butter
3 sprigs	thyme
2 each	shallots, sliced
to taste	kosher salt
to taste	fresh white pepper
-----	Sweet Corn Ragout
2 C	corn, cut off cob
3 T	butter
3 each	shallots, minced
2 T	black garlic, sliced
1 T	parsley, chopped
1 T	celery leaves, chopped
-----	Pancetta Balsamic Reduction
1/2 C	pancetta
3 C	balsamic vinegar
1 T	thyme, picked
1 T	olive oil
3 each	shallots, minced
1 T	sugar, granulated
1 T	butter

Method

Sautéed Scallops Preparation
Clean the scallops free of the side mussel.
Season the scallop with salt and fresh white pepper.
In a large sauté pan heat the olive oil till slight smoking point.
When the scallops start to lightly caramelize add the butter, thyme, and shallots.
Using a large spoon baste the scallops with the butter and fresh thyme.
Cook the scallops till medium and remove them from the pan. Let the scallops rest on the side.

Sweet Corn Ragout Preparation
In a medium sauté pan brown the butter till the milk solids start to caramelize and smell like toasted nuts.
Add the corn to the sauté pan and lightly sauté the corn until tender.
Add the shallots and black garlic.
Season with salt and pepper to taste.
To finish the ragout toss in the chopped parsley and celery leaves.

Pancetta Balsamic Preparation
In a small pot add the olive oil and pancetta. Render the pancetta well.
Add in the shallots and sweat till translucent.
Add the picked thyme and balsamic vinegar.
Reduce the balsamic vinegar by 3/4 .
Finish the sauce with the butter.
Adjust the acidity using sugar to taste.

chick...chick....chicken.

Chicken Saltimbocca with Vegetable Medley

Serves 4

Ingredients

4 each	chicken breast halves, boneless, skinless, 6 oz each
8 each	large fresh sage leaves
8 each	thin prosciutto slices (about 3 ounces)
1 T	butter
1 1/2 T	olive oil
1 each	yellow onion, medium, small dice
1/2 head	broccoli florets
1 LB	sugar snap peas
8 oz	carrots, julienned
1 each	red bell pepper, large, julliened
2 T	sherry vinegar
1 T	fine herbs
to taste	salt and pepper

Method

Place chicken between two sheets of plastic wrap. With a meat mallet, pound chicken to 1/4-inch thickness. Sprinkle chicken with salt and pepper. Place 1 sage leaf on top of each chicken breast half. Top each side of the chicken breast with two prosciutto slices. Roll chicken and secure with kitchen twine at both ends.

Melt butter with oil in large nonstick sauté pan over medium-high heat. Sear chicken on both sides and finish cooking in the oven. Keep fat in pan and remove chicken to a large platter, cover and keep warm.

Using the same pan, (add more oil if necessary) cook onions until they start to brown. Add broccoli florets, sugar snap peas, carrots and red bell peppers, and cook until still slightly crisp. Deglaze pan with sherry vinegar. Season to taste with salt and pepper. Toss in fines herbs and mix thoroughly. Spoon vegetable medley over chicken saltimbocca.

i always love fries........

Sunny-side-up home fries

Serves 6

Ingredients

12 each	yukon gold potatoes, cut into wedges (sixths)
4 T	vegetable oil
3 C	button mushrooms, washed and quartered
1 each	onion, peeled, quartered, sliced thin
2 each	cloves garlic, peeled, sliced thin
1 T	chopped rosemary
2 C	grated aged cheddar cheese
12 each	large eggs
to taste	sea salt and fresh ground pepper
1 t	paprika, smoked

Method

Heat oven to 350 degrees and place a roasting pan inside to get hot.

Pull the roasting pan out of the oven and add the vegetable oil, tilting the pan to coat the bottom evenly. Add the potatoes to the pan and return to the oven to roast. Do not stir or shake the potatoes for approximately 15 minutes or until they have colored nicely on the bottom. Then stir in the mushrooms, onions, garlic and rosemary and season with sea salt and fresh-ground pepper.

Place the pan in the oven and continue to roast for an additional 15 to 20 minutes or until the potatoes are just tender. Scatter the grated cheese evenly over the potatoes and then crack the eggs over and season with salt, pepper and paprika. Continue to cook until the whites of the eggs are set (approximately 4 minutes) or desired doneness of the yolks.

try it for sure...........

Steak Dry Rub

Yield 1-2 cups

Ingredients

1/2 C	light brown sugar
1/2 C	kosher salt
1 T	cayenne pepper
2 T	ground cumin
2 T	granulated garlic
2 T	granulated onion
1 T	dry English mustard (like Coleman's)
1 T	finely ground black pepper

Method

Mix all ingredients until well incorporated.
Yield: about 1-2 cup

To use 
Sprinkle on all sides of the meat to be grilled. Then thoroughly smack, flip, and rub it in.

Mindblowing drink...........

Bloody Mary

 Recipe for the classic Brunch drink


                             

Ingredients

2 oz	vodka
1/4 t	dijon mustard
2 dashes	worcestershire sauce
1 dollup	horseradish
1/8 t	sriracha chili sauce
1/4 oz	cocktail onion brine
2 1/2 oz	tomato juice
to taste	salt
to taste	ground fresh pepper
splash	lemon juice
splash	lime juice
garnish	celery stalk or two cocktail onions
glass	pint glass

Method

Add all the ingredients to a shaker and fill with ice. Shake vigorously and pour unstrained into a pint glass. Garnish the drink with a celery stalk or two cocktail onions, enjoy!

Brussels Sprouts with Chestnuts and Onions

 

Ingredients

1/2 LB	fresh chestnuts, or 2C frozen peeled chestnuts
3 pints	brussels sprouts, trimmed, outer leaves removed
4 T	butter, unsalted
3 C	pearl onions, peeled
2 C	chicken stock

Method

Preheat the oven to 350°F. With a sharp paring knife, cut an "X" into the flat side of each chestnut. Spread the chestnuts in a shallow pan and roast for 20 minutes (the cut flaps of the shells will curl up). Remove from the oven and set aside until just cool enough to handle—if they cool completely they'll be a real pain to peel. Peel the chestnuts, removing the skin as well as the shells, and cut them into quarters.

Bring a large pot of well-salted water to a boil. Half-fill a large bowl with ice water. Drop the Brussels sprouts into the boiling water and blanch them until crisp-tender, 4 to 5 minutes. Drain the Brussels sprouts in a colander, then immediately drop them into the ice water. When the sprouts are chilled through, drain them. Cut the sprouts in half through the root end.

Melt 2 tablespoons of the butter in a large sauté pan over low heat. Add the onions and cook until lightly caramelized, 5 to 7 minutes.

Add the chestnuts and toss with the onions until coated with butter; continue to sauté until the onions are well caramelized, about 3 minutes. Increase the heat to medium-high and add the Brussels sprouts. Sauté for about 2 minutes, then add the stock, which should quickly come to a boil, steaming the sprouts to heat them through. Stir in the remaining butter and season with salt and pepper.

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Awesome dish..............

Soy-Balsamic marinated Pork Blade Chops

Serves 4

Ingredients

4 each	pork blade chops, 6-7oz each
to taste	sea salt and cracked black pepper
-----	soy balsamic marinade
1/2 C	extra virgin olive oil
2 each	shallots, peeled, small dice
2 each	garlic cloves, peeled and sliced
2 T	whole black peppercorns
2 each	fresh thyme sprigs
1 each	bay leaf
3 T	soy sauce
1/2 C	balsamic vinegar

Method

Heat 2 tablespoons of the olive oil in a medium sauté pan over medium heat. Sweat the shallots and garlic with the peppercorns just until they begin to wilt. Add the thyme and bay leaf, and heat for about 1 minute. Pour in the vinegar, increase the heat and when liquid comes to a simmer remove from the heat. When the marinade is cool whisk in the remaining olive oil. Place the pork blade chops in a shallow glass casserole and pour the marinade over them, turn so the meat is completely coated. Refrigerate for 1 hour turning the chops halfway through.

Remove the chops from the marinade, wiping off excess oil with a paper towel. Season the chops with salt and cracked black pepper. Preheat gas grill to 350F. Grill marinated Pork Blade Chops for approximately 10-12 minutes or until cooked to desired temperature. Remove from grill and let rest for 5 minutes before serving.

Serving Suggestion - Stir-Fried Chinese Broccoli Rabe with Fresh Garlic

Pork Shoulder Blade Chop is cut from pork the shoulder blade Boston roast. It contains blade bone and several muscles and is usually prepared by grilling, pan broiling, or pan frying.

TIP
Don't add salt to your marinade. The salt will draw out the moisture, leaving whatever you are marinating tough. Salt just before you cook.

Pepper Dusted Tri-Tip Steak with Cracked Pepper Pan Sauce

Serves 4

 

Ingredients

2 1/2 LB	beef tri-tip, cut into 4-9oz steaks approx 1 1/2" thick
2-3 T	vegetable oil
1 each	garlic clove
1 each	fresh thyme sprig
to taste	sea salt and cracked black pepper
------	for cracked pepper pan sauce
2 each	garlic cloves, crushed
1 each	shallot, small dice
1/4 C	brandy
1/2 T	worcestershire sauce
1 C	chicken stock
1/2 C	whipping cream
to taste	sea salt
1/2 C	black peppercorns, coursely ground with a morter and pestle

Method

Season the steaks with salt on both sides and press one side of steak into the cracked black pepper. Heat a heavy sauté pan over high heat. Coat bottom of the pan with oil and heat just until smoking. Add garlic and thyme. Place the Tri-tip steaks pepper-side down and sear for 2 minutes. Turn heat down to medium-high and cook for 2 minutes or until nice crust develops. Flip the steak and finish cooking in pre-heated 350F oven until cooked to desired temperature.

Remove steaks from the pan and let rest. Drain off excess fat, keeping enough to coat the bottom of pan and return to heat. Add garlic and shallots and sauté until cooked. Deglaze pan with brandy and flambé, reduce by half. Add Worcestershire sauce and chicken stock and reduce further. Add cream and season to taste with salt and cracked pepper. Reduce sauce to desired consistency.

Serving suggestion – Oven Roasted Root Vegetables (see seprate recipe).

Secondary Meat Cuts - save money without compromising flavor

The tri-tip is a cut of beef from the bottom sirloin primal cut. It is a small triangular muscle, usually 1.5 to 2.5 lbs. per side of beef. It is rich in flavor, but also tends to be lower in fat than most other cuts, therefore, it dries out faster.

Oven Roasted Vegetables

Serves 4

                         

Ingredients

7 each	whole bulb onions with greens, 2" round, cut in half
8-10 each	carrots, 1" mature fresh market carrots with greens, peeled, whole, large dice
2 T	olive oil
4 T	white balsamic vinegar
to taste	salt and pepper

Method

Toss halved-onion bulbs and diced carrots in olive oil and balsamic vinegar. Season with salt and pepper. Layer vegetables in bottom of shallow roasting pan.

Cook vegetables in preheated 375F oven for 35-40 minutes or until desired doneness.

Meatloaf: Yes, Virginia There is a Great Meatloaf!

Ingredients:

1 1/2 lbs ground beef (ground shoulder roast is good)
1 slice bread (broken or chopped finely)
1 egg
1 small vidalia onions or 1 small type sweet onion, finely chopped
1 teaspoon table salt
1/4 teaspoon black pepper
4 tablespoons ketchup
1/2-2/3 cup whole milk or 1/2-2/3 cup half-and-half
Sauce
4 tablespoons apple cider vinegar
2 -4 tablespoons dark brown sugar, packed firm (to taste)
1/2 cup ketchup

Directions:

1
Meatloaf: Combine meat loaf ingredients and place into a loaf baking dish.
2
Smooth out top.
3
Sauce: Combine sauce ingredients and pour on top and sides of meatloaf.
4
Bake at 350°F about 1 hour to 1 hour 15 minutes or until done.
5
ENJOY!
6
*The addition of 1 or 2 teaspoons of Kitchen Bouquet® makes this recipe very good.
7
**Recipe should be"plump" from the addition of the milk or Half & Half.
8
It should NOT be runny.
9
***A second batch of sauce served hot is good to serve with the meatloaf.
10
OFF's Note: I note that some of you are using game meat such as deer -- Deer is a very DRY meat. It is wise to HAVE some fat added to the deer -- especially to ground deer. Maybe 25 % fat, ( I recommend 1 lb of ground venison, and 1/2 lb of deer sausage for fat content), otherwise your results will be poor. I don't know about some of the other game meat some are using. Please consult and expert. The recipe is delicious as it stands! Enjoy! 

creamy-cajun-chicken-pasta

Ingredients:

Servings:
2
Units: US | Metric
2 boneless skinless chicken breasts, cut into thin strips
4 ounces linguine, cooked al dente
2 teaspoons cajun seasoning (your recipe, Cajun Seasoning Mix or store-bought)
2 tablespoons butter
1 thinly sliced green onion
1 -2 cup heavy whipping cream
2 tablespoons chopped sun-dried tomatoes
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/4 cup grated parmesan cheese
Directions:

1
Place chicken and Cajun seasoning in a bowl and toss to coat.
2
In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
3
Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
4
Pour over hot linguine and toss with Parmesan cheese.

Read more at: http://www.food.com/recipe/creamy-cajun-chicken-pasta-39087?oc=linkback

Yummy!!!

crock-pot-roast

Amazing flavor, and so simple! No salt needed here. In fact, you may wish to use half the ranch dressing mix to cut back on the saltiness. Found this Crock-Pot pot roast recipe on of a website called www.recipegoldmine.com. It's all the rage there, so I thought I'd try it.

Ingredients:

1 (4 -5 lb) beef roast, any kind
1 (1 1/4 ounce) package brown gravy mix, dry
1 (1 1/4 ounce) package dried Italian salad dressing mix
1 (1 1/4 ounce) package ranch dressing mix, dry
1/2 cup water
Directions:

1
Place beef roast in crock pot.
2
Mix the dried mixes together in a bowl and sprinkle over the roast.
3
Pour the water around the roast.
4
Cook on low for 7-9 hours.

Read more at: http://www.food.com/recipe/to-die-for-crock-pot-roast-27208?oc=linkback