Archive | Entrees

MEATLOAF ON THE GRILL

meatloaf

One of the keys to tender meatloaf and meatballs is allowing the breadcrumbs to soak in liquid. We ground the shallots, garlic and thyme right in with the meat, but you can also gently mix them in by hand. Serves 8

1 egg
½ cup plain whole-milk yogurt
1 cup sourdough breadcrumbs
1½ pounds ground tri-tip beef roast
½ pound ground beef short ribs
1 pound ground pork shoulder
½ cup diced shallots
¼ cup minced garlic
2 teaspoons fresh thyme
2 teaspoons kosher salt
2 teaspoons black pepper

Sauce:

¾ cup ketchup
¼ cup Seikel’s mustard
1 teaspoon Korean chile paste
2 tablespoons honey
¼ cup chopped parsley
Optional: Small loaves of bread from Pancho Anaya bakery for serving

Combine egg and yogurt and add breadcrumbs. Allow to soak in the refrigerator while grinding the meat, if possible.

Prepare the sauce by stirring together all ingredients. Set aside.

Prepare a charcoal grill for indirect cooking over medium-low heat (about 350–375°). Gently combine the ground meats with the soaked breadcrumbs, shallots, garlic, thyme, salt and pepper.

Form into a loaf about 6 inches wide and 9 inches long. Place loaf on a perforated grill pan or a sheet of foil and transfer to the grill away from the coals for indirect cooking.

Top the meatloaf with half of the sauce. Close the grill and cook for 45 minutes to 1 hour, until the internal temperature reaches 155°. Allow the loaf to rest for 10 minutes and then slice and serve on bread with reserved sauce.

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CHICKEN BURGERS

chxBurger

A 3-pound chicken will give you about 2 pounds of meat. We used chicken from Greenwood Farms. Adding 4 ounces of local bacon and some heavy cream will get you close to the magical 80/20 ratio of meat to fat. Makes 6 burgers

2 pounds chicken (breast, legs and thighs), sinew removed, well chilled
4 ounces bacon, roughly chopped, well chilled
¼ cup heavy cream
1 egg yolk
½ cup breadcrumbs
2 tablespoons minced garlic
2 tablespoons fresh thyme leaves
¼ cup minced mushrooms
Salt and pepper
4 tablespoons melted butter
1 cup panko breadcrumbs

Cut the chicken into 1-inch pieces, season with 2 teaspoons salt and place in the freezer for about 30 minutes until the meat is firm. Place bacon in the freezer to chill. Combine the cream, egg yolk, ½ cup breadcrumbs, garlic, thyme and mushrooms and set aside. Place half the chilled chicken and half of the bacon in a cold food processor.

Pulse a few times and scrape down the sides. Pulse a few more times, scraping down often. It should take about 12 to 15 pulses to reach a good ground consistency. Repeat with the other half of the chicken and bacon. Combine the ground chicken with the cream mixture, form into 6 patties and place on a baking sheet. Place in freezer to firm. Preheat oven to 425°.

Meanwhile, combine melted butter and panko breadcrumbs and stir until crumbs are well coated. When patties are firm, remove from freezer and gently press breadcrumbs evenly on both sides. Place patties into 425° oven for 8 minutes. Reduce heat to 350° and continue cooking for 12 minutes or until internal temperature reaches 165° and panko is golden.

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LAMB BURGERS

lambBurger

When you decide to go for lamb burgers, go all in and flavor them boldly.  is recipe pairs garlic, curry, saffron and parsley to stand up to the rich lamb. Lamb shoulder is perfect for grinding. We got ours from Blakley Farms. Makes 6 burgers

1 pinch saffron threads, crumbled
4 garlic cloves, finely chopped
2 tablespoons olive oil
½ cup roughly chopped parsley
4 tablespoons curry powder
2 tablespoons kosher salt
1 tablespoon black pepper
2 pounds ground lamb shoulder
Salt and pepper to taste

Add the crumbled saffron threads and the garlic to the olive oil and set aside to develop. (Do this before grinding the meat, if possible). Gently mix the parsley, curry powder, salt, pepper and oil mixture into the lamb. Cook a tiny amount to check seasoning level. Adjust salt and pepper as necessary. Gently form 6 (5-ounce) burgers. Cook on medium-hot grill until desired doneness (I like medium rare), 8–10 minutes.

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SPRING GREEN SOUFFLE

springGrnSouffle

Courtesy: Edible Tulsa Kitchen

Serves 8

Though this cheesy soufflé is loaded with greens, don’t be afraid to serve it alongside a green salad. Be sure to pack the salad with other vegetables for variety.

1 tablespoon olive oil
1 large bunch spinach, washed, dried, stems removed
1 large bunch fresh chives, washed and dried
3 cloves garlic, crushed and very finely minced
Softened butter for greasing souffl é cups
¼ cup finely grated Parmesan cheese
3 ounces all-purpose flour
2 teaspoons dry mustard
½ teaspoon kosher salt
3 ounces butter
1½ cups milk, hot
5 large egg yolks
4 ounces Lovera’s Batista Goat and Cow Milk “Cave Aged” Cheese
5 large room-temperature egg whites, plus 1 tablespoon water
½ teaspoon cream of tartar

In a large sauté pan, heat olive oil over high heat until shimmering.

Add spinach and cook, tossing occasionally until spinach is dry but still bright green. Add chive and garlic and cook until chives are well wilted. Mixture should remain bright green. Transfer vegetables to a blender and set aside.

Use softened butter to grease 8 (6-ounce) soufflé dishes or ramekins. Coat the inside of each cup with grated Parmesan cheese. Place cups on a baking sheet.

Preheat oven to 375° F.

In a small bowl, combine flour, mustard and salt. Set aside.

In a small saucepan over medium heat, cook the butter until foamy.

Add flour mixture, stirring over medium heat until completely combined and thickened. Cook for about 2 minutes. Do not brown.

Whisk in hot milk and increase heat to medium high. Bring to a boil and reduce heat to low.

In a small bowl, beat the egg yolks until creamy and opaque. Temper yolks into milk mixture, whisking constantly. Remove from heat and add cheese. Whisk well. Transfer soufflé base to blender and purée vegetables with base. Return base to saucepan and set aside.

In the bowl* of a stand mixer fi tted with whip attachment, whip egg whites, water and cream of tartar until glossy and firm. Remove bowl from mixer. With a spatula, gently stir and fold in ⅓ of whites to soufflé base to lighten. Gently fold in the remaining whipped whites in 2 more additions.

Working quickly, overfill each soufflé dish and use a palette knife to level the tops. Use your thumb to wipe around the rim of each dish, making sure that no batter is clinging to the rim.

Place soufflés into preheated oven and bake for about 15 minutes until soufflés are raised, well puff ed and lightly browned on the top. Remove from oven and serve immediately.

* The egg whites, bowl and whip attachment must be absolutely free of yolk and grease or the whites will not whip properly.

** If you don’t have superfi ne sugar in your pantry, don’t make an extra trip to the grocery. Simply place regular granulated sugar in the food processor or blender and blend until it is, well, super fine.

 

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DARYN’S BREAKFAST BOWL

darynBrkfstBowl

Daryn Bridwell is married to her high school sweetheart, Dru, with whom she has two children Cade, age 10 and Camryn age 6. As a stay at home mom she is involved in her children’s PTO and focuses on a healthy lifestyle for both she and her family. She believes in cooking from scratch and using whole foods. Her passion for cooking and entertaining her family and friends is what truly makes her happy.

“This is my “new” comfort food!” said Daryn Bridwell.

Makes 2 bowls

2 cups cooked brown rice
½ onion, sliced in strips
1 red bell pepper, sliced in strips
4 large leaves of Swiss chard, sliced into strips (keep diced stems separate from leafy greens)
1 tablespoon olive oil
Salt and pepper
½ cup kimchi (I like Wildbrine Korean Kimchi)
1 teaspoon butter
2 eggs

Prepare brown rice as indicated on package. Heat a sauté pan over medium- high heat and add a tablespoon of olive oil. Sauté the onion, bell pepper and chard stems until softened, about 5 minutes. Add greens and allow to wilt for 2 minutes. Remove from heat. Heat a nonstick skillet over medium heat and melt a teaspoon of butter. Fry eggs to desired doneness. (I like mine over medium. Whites will be set but the yolk is still runny.) Season the eggs with salt and pepper.

To assemble the bowls, place a cup of brown rice in each bowl, top with sautéed vegetables, then the kimchi and finally place the egg on top. Enjoy!

darynBrkfstBowl2

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SPRINGTIME LAMB BANH MI SANDWICHES

springLambSammies

Serves 4 to 6

This is the ultimate outcome of the fusion of French and Vietnamese cuisines. Originally, the sandwich consisted of baguette smeared with liver pâté, but slowly started to include flavorful roast meats (most often pork) sliced chiles, herby cilantro and sweet and sour pickled vegetables. I gave the sandwich a springtime update by using roasted leg of lamb and a zingy mint sauce.

½ cup minced lemongrass
¼ cup finely chopped palm sugar (or brown sugar)
2 shallots, peeled and minced
3 cloves garlic, peeled and minced
¼ cup dark soy sauce
3 tablespoons fish sauce
2 tablespoons toasted sesame oil
2 tablespoons peanut or vegetable oil
1 teaspoon ground black pepper
2 pounds boneless leg of lamb
1 cup rice wine vinegar
3 tablespoons honey or sugar
½ teaspoon coarse salt
1 cup julienned carrot
1 cup julienned daikon radish
½ cup mayonnaise
2 tablespoons harissa or sriracha chili sauce, or to taste
4–6 (8-inch) baguettes or French rolls, sliced lengthwise
Asian mint sauce, to serve (see recipe here)
Olive oil or butter, for frying
4–6 large eggs

Combine lemongrass, palm sugar, shallots, garlic, soy sauce, fish sauce, sesame and vegetable oil and pepper in a large zip-top bag. Add lamb and marinate at least 2 hours, or overnight.

Bring rice wine vinegar and honey to a simmer in a small saucepan. Stir until combined and dissolved. Combine carrot and radish in a bowl and pour hot mixture over. Cool completely and chill until ready to serve.

Preheat oven to 350°F. Place lamb on a rack in a roasting pan and brush with some of the marinade. Fill pan with an inch of hot water, then loosely cover the lamb with foil. Roast for 1 hour, then remove foil and roast for another 45 minutes for pink or until cooked to your liking. Rest, loosely covered with foil, for 15 minutes. Slice lamb and set aside while assembling sandwiches, or cool the roast completely, unsliced, and chill until ready to serve.

Combine mayonnaise and chile sauce in a small bowl. Smear baguettes with mayonnaise mixture. Top with thinly sliced roast lamb, and drizzle with some of the mint sauce. Heat a thin layer of olive oil in a small skillet, fry some eggs, and drape them over the lamb. Top with pickled vegetables and finish with a drizzle of the mint sauce.

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MARINATED EYE OF ROUND BISON ROAST

eyeRndBison

Eye of round bison roast is just about the leanest cut of meat you could ever find. A longer marinade time, combined with low and slow roasting and thin slicing, all aid in keeping the bison tender.

2 tablespoons fresh ginger, minced
4 cloves garlic, minced
½ cup orange juice
3 tablespoons soy sauce
2 tablespoons fermented red chile paste
¼ cup grapeseed oil
6 tablespoons softened butter
1 (3-pound) eye of round bison roast
1 tablespoon cracked black pepper
More grapeseed or neutral vegetable oil for searing

Combine first 6 ingredients. Set aside 3 tablespoons marinade and whisk into softened butter. Form a log out of the compound butter, wrap in plastic and refrigerate.

Sprinkle roast with black pepper and immerse in marinade. You can use a syringe to inject small amounts of the marinade throughout the roast. Wrap tightly and refrigerate 6–24 hours.

Allow roast to come to room temperature (60 to 90 minutes) before cooking.

Preheat over to 250°F.

Heat a cast-iron pan over medium-high heat. Sear roast to a nice dark color on all sides and transfer to oven. For medium-rare shoot for an internal temperature of 125°. This will take between 70 and 90 minutes. This cut is easy to overcook so begin checking the temperature at 60 minutes.

Allow to rest for 15 minutes before slicing thinly. Serve with marinade-infused compound butter.

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GRAPEFRUIT AND YOGURT MARINATED PHEASANT

grapefrtPheasant

This flavorful marinade is useful for poultry, pork and even quickly on fish. For the pheasant it acts as brine and marinade. Consider a shorter marinade time when you don’t need the brining action and reduce salt to 1 tablespoon.

2 tablespoons cumin seeds
2 tablespoons fennel seeds
¼ cup pecans
1 small red onion, minced
½ cup diced bell pepper
2 garlic cloves, minced
1 tablespoon sun-dried tomato paste (or chopped sun-dried tomatoes)
3 tablespoons plain yogurt
¼ cup grapefruit juice
Zest of 1 grapefruit
1 tablespoon honey
1 tablespoon fresh thyme leaves
3 tablespoons salt
1 whole pheasant (or chicken), backbone removed
Grapeseed oil or olive oil for cooking

Toast the cumin, fennel and pecans in a dry pan over medium heat until very aromatic. Transfer to a mortar and pestle and grind finely.

Combine mixture with next 10 ingredients. Reserve 4 tablespoons marinade and pour the rest over pheasant. Gently pull back the skin to allow marinade to penetrate flesh. Cover and refrigerate for 1 to 4 hours.

Preheat oven to 350F°.

Heat a cast iron-or oven-safe steel pan over medium-high heat. Apply a thin layer of oil and place pheasant, laid flat, breast side down. Weigh down with a grill press or another pan to press as much of the skin as possible against the hot pan. When skin is golden brown, turn bird and transfer to oven.

Bake for about 40–60 minutes, until the juices run clear. Pour remaining marinade over the breasts to baste about halfway through cooking.

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BONE-IN BEEF RIB ROAST

boneInBeefRibRoast

Words by Valarie P. Carter • Photography by Brooke Allen

If any one particular animal protein moos Oklahoma, it has to be beef. For some, beef rib roast might be old (cowboy) hat and need a little modernization with special crusts and sauces to make it interesting. Others might be on a quest for the perfect, classically prepared specimen. No matter which pasture you graze, you’ll fi nd steps and tips to prepare a succulent and celebration-worthy roasted rib of beef in our holiday edition of Edible 101.

What you’ll need:

Beef, rib-in, roast* (a 7-pound roast will feed 8–10 people)
Neutral-tasting vegetable oil
Coarse salt
Freshly ground black pepper
Kitchen twine and lemon juice (if frenching the bones)

Steps:

Bring beef to room temperature, covered with plastic wrap. Allow about 1 hour for a 7-pound roast.

Preheat oven to 425°.

French the bones (cut off the strip of meat along the bones)**, have your butcher do it for you or, just as well, leave them unfrenched.

Place roast on a cutting board and, using hands, rub a thin layer of vegetable oil over the entire roast.

Liberally salt and pepper roast. Massage seasonings into roast. Place in a shallow roasting pan and into preheated oven.

Roast for 16 minutes per pound for rare; 21 minutes per pound for medium-rare.

Aim for 110° for rare (about 120° after resting) or 115° to 120° for medium-rare (125° to 130° after resting.)

Remove from oven, tent with foil and allow to rest in pan for 20–30 minutes.

To carve:

Place the rested roast on a cutting board. Position roast on its base, ribs aiming up and toward you. Secure it with a carving fork and cut between each rib down to the cutting board, cutting around any pieces of chine bone left during butchering.

Alternatively, cut a thin slice off one end of the roast to make a fl at surface and set the roast on the sliced end. Sticking your fork between the ribs, make thin slices by cutting horizontally across the top, cutting each slice free of the bone.

COFFEE ORANGE SALT CRUST FOR BEEF RIB ROAST

Yields enough crust for a 7-pound roast

⅓ cup finely ground dark-roast coffee
3 tablespoons freshly cracked black pepper
¼ cup packed brown sugar
¼ cup kosher salt
Zest of 2 oranges
½ tablespoon cayenne pepper
1 tablespoons paprika
1 teaspoon ground ginger
Neutral-tasting vegetable oil

Combine first 8 ingredients in a small bowl. Stir in just enough vegetable oil to make a thick, coarse paste. Follow steps above for preparing roast. Instead of rubbing with vegetable oil, salt and pepper, pack the crust on roast and allow to rest for about 10 minutes before roasting. Th e delicious pan juices are somewhat reminiscent of red-eye gravy.

GARLIC HORSERADISH THYME CRUST

Yields enough crust for a 7-pound roast

¼ pound butter, softened
10 cloves of garlic, coarsely chopped
½ cup prepared horseradish
3 tablespoons chopped fresh thyme
3 tablespoons kosher salt
1 tablespoon freshly cracked black pepper

Combine all ingredients in a small bowl and stir until well blended.

Follow steps above to prepare the roast. Do not rub with vegetable oil or season. Rub crust mixture over the entire roast and roast as directed above.

WASABI CRÈME

Our take on the classic horseradish crème sauce traditionally served with prime rib.

Yields 1 cup

¼ cup wasabi powder
¼ cup rice vinegar
2 garlic cloves, crushed and fi nely minced
1 cup sour cream
1–2 tablespoons soy sauce
A few drops of fish sauce, optional
¼ teaspoon salt
½ teaspoon freshly cracked black pepper

Combine wasabi powder and vinegar until wasabi is completely dissolved. Stir all ingredients together in a small bowl. Cover and refrigerate for about an hour for flavors to meld.

BLACKBERRY HONEY GASTRIQUE

Yields about 1 cup

1 cup local honey
1 cup apple cider
1 cup blackberry blush wine, available from Diamond Head Wine in Pryor
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Heat honey in a small saucepan for a few minutes over medium-low heat, until honey begins to darken. Carefully add vinegar and wine and continue to cook. Stir frequently and cook until liquid has become syrupy, 15–20 minutes.

LOCAL SAUCE ROMESCO

1 large roasted red bell pepper, store-bought or, better yet, preserved from the past season’s farmers market
1 garlic clove, smashed—if you have roasted garlic, use 2 cloves
½ cup toasted pecans
1 small slice stale French baguette or equivalent croutons
¼ cup roasted tomato sauce (store-bought or homemade from our Fall issue)
2 tablespoons chopped Italian parsley
3 tablespoons red wine vinegar
1½ teaspoons smoked paprika
¼ teaspoon cayenne pepper
½ cup extra-virgin olive oil
½ teaspoon kosher salt
¼ teaspoon freshly cracked pepper

Add all ingredients except oil to the bowl of a food processor and process until finely chopped. With motor running, add oil in a slow, steady stream until completely incorporated and mixture is smooth.

* Consider Blakely Family Farms, Greenwood Farms, Koehn’s Grassfed, Cimmaron Meat Company and Harvard Meats for local rib roasts. Be sure to pre-order as rib roast is a specialty cut from most small farmers.

** Frenching the bones isn’t absolutely necessary but it makes for a neater, more polished presentation. Leaving them unfrenched is perfectly fine and the meat between the rib bones is delicious. If you do decide to french the bones, be sure to roast the leftover meat and add it to your stock.

Here’s how to do it: Make a cut through the fat side of the ribs, perpendicular to the bones, about 2–2½ inches from the rib ends. Cut all the way to the bone. Turn the rack over and cut the flesh between each rib, using the initial cut as a guide. Cut down the sides of each rib, removing the meat and fat (save it for your stock). Wrap kitchen twine around the base of each rib nearest the meat. Pull the twine along each rib to remove the remaining fat and sinew. Use a kitchen towel dipped in lemon juice to clean up any excess. The lemon juice will help whiten the bones for a cleaner look.

See illustrations below.

boneInBeefRibRoast3

boneInBeefRibRoast2

BEEF STOCK

If you removed the bones before carving your roast, put those bones to use. While I’d typically suggest bones with more cartilage—like veal bones, beef knuckle or calves’ feet—there is no sense in wasting the already-roasted bones sitting on your cutting board now.

3–4 pounds beef bones
2 tablespoons tomato paste
1 onion, peeled and quartered
1 carrot, peeled
1 rib celery
2 large cloves garlic, crushed
2 sprigs fresh thyme
1 bay leaf
2 teaspoons black peppercorns
2 cups dry red wine

Preheat oven to 375°. Rub bones with tomato paste and place on sheet pan. Roast until tomato paste begins to darken.

Remove from oven and place bones and remaining ingredients in an 8-quart stockpot. Cover with water and bring to a simmer. Reduce heat to a lazy bubble and continue to cook for 2½–3 hours. Using a large spoon, skim any impurities that rise to the surface as it cooks.

Remove from heat and allow to cool for about 15 minutes. Carefully pour though a fine-mesh strainer and discard solids.… Read More

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THREE SISTERS SQUASH

butternutSquashTartlet

Acorn squash stuffed with corn pudding, garbanzo beans and kale

Serves 4 as an entrée

2 acorn squash
2 cups kale
1 cup canned or cooked garbanzo beans (chickpeas)
1 pound corn kernels—fresh or frozen
½ cup whole milk
3 eggs, separated
3 tablespoons soft butter
⅓ cup flour
½ teaspoon sea salt
½ teaspoon baking powder
½ cup sharp cheddar cheese
½ roasted and diced bell pepper

For the squash:

Cut squash in half lengthwise and remove seeds. Roast at 350° for approximately 40 minutes, or until fork tender.

For the corn pudding:

Purée corn in a food processor with ½ cup milk for 1 minute. With machine running, add egg yolks 1 at a time and process for 30 seconds between each. Add sugar a little at a time until dissolved and pudding is lighter in color, about 3 minutes. Add butter and process until smooth. Transfer to a large bowl.

In a separate bowl combine flour, salt and baking powder. Fold into corn mixture.

In a separate bowl whip egg whites to soft peaks and fold into corn mixture. Add cheddar cheese and diced bell pepper. Pour pudding into a greased baking dish and bake for approximately 30–40 minutes at 350°.

For the kale and garbanzos:

Sauté the kale and garbanzos in olive oil, salt and pepper until crispy.

To assemble:

Mix pudding with kale and garbanzos and fill the center of each squash. Sprinkle with a little more cheddar cheese and some extra bell peppers for color. Bake in oven for 10 minutes to bind, and serve.

butternutSquashTartlet2

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