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Tag Archives | Winter 2008 Recipes

ORGANIC CHICKEN LIVER PATÉ

Recipe by Executive Chef Ryan Hardy, The Little Nell

Makes two terrines; serves 30 for cocktail servings,

18 for plated servings

  • 8 shallots, sliced
  • 3 cloves garlic, minced
  • 3 sprigs thyme
  • 3 bay leaves
  • 7 ounces bourbon
  • 7 ounces port
  • 7 ounces Madeira, reduced with thyme and bay leaves until syrupy (approximately 2 tablespoons)
  • 2 pounds, 3 ounces organic chicken livers, soaked in milk overnight, then rinsed well in cold water and dried on a towel
  • 2 pounds unsalted butter, cut in to cubes
  • 8 large eggs, preferably cage-free or purchased fresh from a local farmer
  • 2 tablespoons curing salt (optional, otherwise use 2 additional tablespoons of kosher salt)
  • 2 teaspoons kosher salt

Remove and discard thyme and bay leaves and combine the remaining above ingredients in a shallow pan. Leave pan in a warm place until temperature hits 95 to 100 degrees. Let sit for 30 to 45 minutes, until butter is melted. Puree ingredients in blender and pass through fine mesh strainer. Line a paté mold with plastic wrap and pour in the puree.

Place paté mold in water bath and bake at 275 to 300 degrees until the internal temperature reaches 145 degrees for 45 minutes to … Read More

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CHILE AND CHOCOLATE RUBBED BISON TENDERLOIN

Serves 2

  • 2 medallions of bison tenderloin, 6 ounces each
  • 2 teaspoons medium-hot chili powder
  • 1 teaspoon paprika
  • 1 teaspoon kosher or sea salt
  • 1 teaspoon cocoa powder
  • Pinch of cayenne
  • 1 tablespoon olive oil
  • 2 tablespoons chicken stock
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons butter, cold

Combine chili powder, paprika, salt, cocoa and cayenne. Coat tenderloin with mixture and marinate for a few hours at room temperature. Pan sear the tenderloin in olive oil, on medium-high heat until medium-rare. Approximately 5 minutes on each side, depending on thickness. Remove tenderloin and deglaze pan with chicken stock and balsamic vinegar. Remove from heat and add butter while still hot. Drizzle over meat. Serve naked!

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HIGH-ROAST CHICKEN WITH ROASTED ROOT VEGETABLES AND CIDER GRAVY

Serves 4

Paste

  • 4 teaspoons sea salt or kosher salt
  • 1 clove garlic, crushed
  • 2 to 3 leaves of sage, finely chopped
  • ½ lemon squeezed, no seeds
  • 3 teaspoons olive oil

In a food processor or with a bowl and fork, create a paste with the above ingredients. If paste isn’t easily spreadable, add a little more lemon juice or olive oil.

  • 1 free-range chicken, 4 pounds

Preheat oven to 450 degrees. Without tearing skin of the chicken, gently separate skin from flesh around neck cavity and breast cavity.

Press as much paste as you can into the spaces you have made under skin and pack the rest into the breast cavity. Do not rub paste on the outside of the chicken as it will only burn there. Fold wings under back and leave legs untied. Put in a roasting pan with a good-sized lip. It helps to make a little wall around the edges of the pan with aluminum foil so the grease doesn’t spatter everywhere.

Don’t cover the chicken with foil; you want that high-heat to seriously brown your chicken. Place the chicken in a 450 degree oven. Check for doneness after 50 minutes. My 3.13 pound chicken … Read More

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LAMB STEW WITH RED CHILI AND MUSHROOMS

Serves 4

(Pressure Cooker Friendly)

Prepare the puree first. It can be made ahead of time and left in a jar in the refrigerator for up to three weeks.

Red Chili Puree

  • 6 dried ancho chilies, rinsed with seeds and stems removed
  • 1 clove garlic, minced
  • ½ onion, minced
  • 1 teaspoon olive oil
  • 1 cup water
  • 1 teaspoon sea salt

In a medium-sized, heavy-bottomed pot combine the following: chilies, garlic, onion and olive oil. Cook for a few minutes, stirring occasionally to facilitate browning. Add water and cook for 30 minutes over low heat. Add salt and puree with an immersion blender. Add a little more water if necessary for a thick liquid. Set aside and use in following recipe.

Lamb Stew

  • 2 teaspoons red palm oil or olive oil
  • 2 pounds lamb stew meat
  • 1 onion, minced
  • 1 pound crimini mushrooms, quartered
  • 1 roasted red bell pepper, julienned
  • 1 clove garlic, crushed
  • 1 teaspoon dried oregano
  • 1 teaspoon sea saltFreshly ground pepper

In a pressure cooker brown the above ingredients.

When well-browned add:

  • 2 cups chicken stock
  • 1½ cups red chili puree

Stir and then lock down lid of pressure cooker. Bring to pressure under high heat and then … Read More

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PUMPKIN BISQUE WITH ASIAGO AND SAGE CROUTONS

Serves 8

  • 1 to 2 small pie pumpkins, roasted
  • 1 teaspoon butter
  • 2 teaspoons olive oil, divided
  • 1 onion, roughly chopped
  • 3 ribs celery, roughly chopped
  • 2 carrots, peeled and roughly chopped
  • 1 garlic clove, crushed
  • Pinch of nutmeg
  • 2 teaspoons fresh sage, chopped
  • 3 sprigs fresh thyme
  • 1 cup white wine
  • 2 quarts chicken stock
  • ½ cup to 1 cup heavy cream (optional)
  • Salt and pepper
  • Croutons
  • 3 teaspoons olive oil
  • 2 teaspoons butter
  • ½ loaf whole grain sourdough bread, torn into pieces
  • 3 teaspoons fresh sage, cut into slivers
  • Pinch of cayenne
  • ½ cup grated Asiago
  • Salt

Split and seed pumpkins. Coat inside with olive oil, salt and pepper. Roast at 400 degrees until soft. Cool slightly and scoop out of shell.

In a large soup pot, heat butter and olive oil. Add onion, celery, carrots and garlic. Brown and add pumpkin, nutmeg, sage and thyme. Brown and add wine. Cook for a few minutes and add stock. Let simmer for 45 minutes to an hour. Remove thyme sprigs and puree with emersion blender. Add cream if desired. Season to taste and remove from heat.

To make croutons, heat olive oil and butter in fry pan. Add bread. … Read More

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COLORADO WAPITI ELK RIB CHOP

WITH HAZELNUT AND REYES BLUE CHEESE CRUST AND DRIED FRUIT AND PINOT NOIR REDUCTION

Recipe courtesy of Rustique Bistro

Serves 8

  • 8 double bone 4-6 inch thick Frenched elk ribs
  • ½ cup olive oil
  • 3 large shallots
  • 1½ cups hazelnuts
  • 1½ pounds Point Reyes blue cheese
  • 2 onions, diced
  • 2 carrots, diced
  • 1 clove garlic, minced
  • 4 tablespoons butter, halved
  • 2 cups veal stock
  • 2 cups fruity Pinot Noir wine
  • 1 bay leaf
  • The peel of 1 orange
  • Thyme, 2-4 sprigs
  • 6 dried prunes, pitted
  • ¼ cup dried cranberries
  • Olive oil
  • Canola oil
  • Salt
  • Freshly ground pepper

Marinate the elk ribs for 20 minutes to overnight with olive oil, shallots and pepper. (No salt.)

Place hazelnuts in a blender, lightly blend leaving some large pieces.

Lightly mix with blue cheese. Set aside.

Sweat onions, carrots, garlic, with 2 tablespoons of butter in sauce pan. Add veal stock and Pinot Noir to the sauce pan, reduce to half with bay leaf, orange peel and sprigs of thyme. Strain into a container and place liquid back into sauce pan and discard the solid portion (onions, carrots, etc.) Add dried prunes and cranberries, salt and pepper to taste, and simmer for about 20 … Read More

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