Sauce Class: A break from the healthy regiment

Hello everyone, I have some recipes to share with you on this beautiful sixty degree day in Little Rock. Now these recipes do not have nutritional Facts,  and one or two of them might not be in a runners plan. The reason for sharing is because the class last night was so much fun and the food was delicious. Today is my 29th birthday, I am now 1 year closer to my 100 miler goal cut off. I will be celebrating my birthday with a few close friends in Mountain View, Arkansas. Doing what? Off course running in a race. Tomorrow is the Sylamore 50k. i have been looking forward to this since I took my shoes off at the angler's restaurant (the start and finish) last year.  I am going to try to tweet at the aid stations to give quick updates, so follow me on twitter @cookrunbeer. the only obstacle I can foresee is the reception.

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

 Burre Blanc

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.