I also wanted to run something by everyone. I was having a conversation with my dad last week about blogging and he suggested I create an alter ego blog, I know that I have been very inconsistent with my post's but, I have big things going on right now, so I am working on this. The reason I ask this question, is because I am a foodie first. I love wine and food or food and beer. I want to share all of this with you. So if you interested in this other side of me, leave me a comment and I will find a way to do it.
Well enjoy these dishes, especially the sliders with the slaw.
Potato crusted fish
Yields: 4 portions
2
cups potato buds
1-cup
flour
5
eggs
4
pieces of fish
Salt
and pepper
Directions:
-Put
buds, eggs, and flour in separate containers
-Wisk
eggs thoroughly
-Season
fish on both sides
-Dip
one side into flour then eggs this is to make glue then dip into potato
-Pan
fry on med heat until golden brown finish in the oven.
Boulanger sauce
Yields: 1-cup sauce
4 strips of bacon
1 baking potato (cut into 4 pieces)
1/2 yellow onion (in cut form)
3 cloves minced garlic
3 cups chicken broth
Salt and pepper to taste
Directions:
Heat oil in braising pan or high-sided sauté
pan in separate areas of a braising pot place bacon, onion, and potato and
caramelize all sides
Once all ingredients are golden brown add
garlic and broth and reduce by 2/3
Strain into smaller pot. To finish season and
whisk in 2 tbsp soft butter.
To freeze this sauce for a later date, take it
to the strained point and pour into a ice cube tray and once frozen pop out
into a zip lock bag. To reheat add 3 cubes in a saucepot and reduce slightly,
finish with butter to add body to the sauce. A dab of black truffle butter is a
wonderful addition especially with game like squab or quail
Yields: 1-cup sauce
Ingredients:
½ cup white wine
½ tsp minced garlic
½ tsp minced shallot
1 tsp olive oil
2 pepper corns
2 tbsp cream (optional)
1 ½ to 2 sticks butter (cold)
Directions:
In a medium sized pot sweat the shallot and garlic until
soft, add the wine and peppercorn, reduce by ¾. Add the cream and heat to a
simmer; slowly add the butter chunks one at a time. It is important to not let
this come to a boil once the butter has gone in. and this is a sauce that is
served warm not hot. Once about half the butter is added and the emulsification
has started you can add the butter a little faster. You can finish this sauce
with anything. Today we will finish it with mint; capers, tomato, parsley, and
lemon zest then toss it with penne.
Salsa Verde
Yields: 2 cups sauce
2 packs of chives, mint,
1 bunch parsley
1 bunch cilantro
1 tbsp black pepper
2 tbsp Dijon or brown mustard
3 white anchovy filets (optional)
1 tbsp minced garlic
1/2-cup olive oil
1 large handful of ice
Directions:
Place everything but oil in
blender and blend to liquefy while adding the oil.
Once all the oil is in season
with salt (you may need to add water a little at a time to get it going)
Use the herbs in this recipe as a guideline do not
substitute just leave less desired herbs out and add more of the others.
Roasted Pork Tenderloin
Yields: 4 to 6 servings
Ingredients:
Pork
tenderloin
5
sprigs of thyme
2
tbsp oil
1
tbsp butter
1
shallot
1
clove, garlic
1
tbsp capers
Salt
and pepper
Directions:
Preheat
your oven to 375°
Remove
the pork from the package and dry thoroughly. Remove the silver skin and most
of the fat. Set aside on a plate and wash your cutting board. Mince the shallot
and garlic, and then chop the capers. Heat a heavy sauté pans to med-high. Add
the oil and allow to heat. Once pan it hot (when the oil shimmers and runs
across the pan very fast). Season your pork with salt and pepper and add it to
the pan. Sear it on all sides until it is browned. Add the butter, shallot,
caper, thyme, and garlic. Now baste the pork off the heat for 1 min and place it
in the oven. Allow to cook through, about 2 to 5 min. a thermometer should read
148° to 155°, depending on the desired doneness. Let it rest for 5 minutes then
slice and serve with Salsa Verde.
Mayo
Yield 4 cups
Ingredients:
4 egg yolks
Juice of half a lemon
3 to 4 cups oil
Salt and pepper to taste
Directions:
-Place yolks in a food processor with lemon juice blend
until smooth
-While processor is running slowly drizzle oil in to top
hole (putting at east 3 cups in)
-If your mayo is too t hick you can add a little water to
thin it out
*I like to make it thicker and thin it out so that is has
more structure.
Lemon mayo
Yield 1 ¼ cup
Ingredients:
1 cup prepared mayo
Juice and zest of one lemon
2 tbsp corn syrup
1 tbsp turmeric
Directions:
Wisk everything together and let set for 1 hour in
refrigeration
Lime ginger mayo
Yield 1 ½ cup
Ingredients:
1 cup prepared mayo
1 clove garlic (minced)
1 tbsp fresh ginger (minced)
2 limes juiced
Small bunch of chives (minced)
2 tbsp carrots (minced)
2 tbsp sugar
2 tbsp water
Directions:
-In a sauté pan sweat garlic and ginger in oil until
aromatic and soft
-Add limejuice, sugar, water, and carrots, cook until
carrots are soft set aside to cool.
-Once cool stir lime ginger mix and chives into mayo and
adjust seasoning
Asian sliders
Yields: 4-2 slider servings
Ingredients:
½ pound ground pork
¾ pound ground sirloin
1 tbsp toasted sesame seeds
1 tsp sesame oil
1 tsp Sriracha (chili paste)
1 tbsp soy sauce
1 egg
½ tsp cinnamon
2 tsp rice vinegar
Pepper
Directions:
Combine all ingredients in a bowl and mix thoroughly. Place
in the refrigerator for 1 hour. Divide up into 8 patties and roll into balls.
Smash into patties. And cook in a non-stick pan until cooked about 2 to 3
minutes on each side.
Slider assembly:
You will need 8 Hawaiian rolls, 8 slices of smoked
provolone, 4 tbsps of lime ginger mayo, and 8 tbsp slaw (see recipe)
Warm the rolls in your oven simultaneously melt the cheese
on each burger. Spread a little
lime ginger on each side, place burger on bottom bun and then top with 1 tbsp
slaw
Slaw
Yields: 4 cups slaw
Ingredients:
3 ½ cups Napa cabbage
½ cup sliced onions
2 tbsp chopped mint
2 tbsp rice vinegar
1 tbsp honey
1 tbsp olive oil
Salt and pepper
Directions:
Slice cabbage head in 4 long ways, and then thinly slice it
cross ways. In a bowl whisk together vinegar, honey, oil, and mint. Add cabbage
and onion to bowl and season with salt and pepper. Mix together and adjust
seasoning accordingly.
