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2/4/2012
Recipe Courtesy of Chef Josh Silvers
Ingredients:
2 Harris Ranch Rib Eye Steaks
3 to 5 Morel Mushrooms*
4 to 6 Oyster Mushrooms*
1/2 Shallot, minced
1/2 cup Madeira Wine
2 oz Veal Demi Glace (Veal stock)
2 Tablespoons Sweet Butter
Enoki Mushrooms and Chives for garnish (optional)
*you may substitute any mushrooms you like
Method:
To make sauce: melt one tablespoon butter. Add shallots (cook for 20 seconds), add mushrooms, then add madeira and flame off alcohol. Add veal stock and reduce 30 seconds, then mount with remaining butter (mount means to finish the sauce with a last addition of butter, melted into the sauce).
To prepare steaks: salt and pepper steaks, then grill steak to desired doneness. Let steaks rest at least 5 to 6 minutes. Sauce and serve.
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1/25/2012
Recipe Courtesy of Chef Josh Silvers
Ingredients:
1 whole Rocky Jr. rotisserie chicken, picked 1 tablespoon olive oil 1 onion, diced 2 carrots, peeled and diced 1 pasilla, diced 3-4 cloves of garlic, minced 1 can white hominy, rinsed 1 carton organic chicken stock 1 carton Italian crushed tomatoesOn the side: Clover-Stornetta organic sour cream, chopped cilantro, limes, jalapenos, avocados, queso fresco anejo
Method: Heat the oil in a large saucepan over medium heat. Add the onion, carrots, pasilla and garlic, sauté 3-7 minutes. Add drained hominy, Italian crushed tomatoes and chicken broth, bring to boil. Reduce heat to simmer, cook 15-20 minutes, add chicken, cook another 10-15 minutes. Serve with sides.
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11/30/2011
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: Depends on size of tin used.
Ingredients:
4 large, fresh eggs, measured in a jug
Equal quantity of milk to eggs
Equal quantity of all purpose/plain flour to eggs
Pinch of salt
2 tbsp lard, beef dripping or vegetable oil
Preparation: Serves 6
Heat the oven to the highest temperature possible, however, do not exceed 450F/230C or the fat may burn. Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk. Leave to stand for 10 minutes. Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again using an electric hand beater or hand-whisk to create a lump free batter resembling thick cream, if there are any lumps pass the batter through a fine sieve. Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible - up to several hours. Place a pea-sized piece of lard, dripping or ½ tsp vegetable oil into your chosen or a 4 x 2Yorkshire pudding tin, "/5cm hole tin or 12-hole ...
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11/5/2011
Recipe Courtesy of Estancia Beef
Ingredients:
1 Estancia Boneless Ribeye Roast (approx. 8.5 lbs.)
1 Cup Dijon Mustard
½ Cup Crushed Black Pepper
2 Cups Rock Salt
Instructions: Rub boneless Estancia rib eye roast all over with Dijon mustard, coat with crushed black peppercorns and rock salt. Place on rack and put in a 200' oven and slow roast until an instant read thermometer registers 5 to 10 degrees below desired temperature. Then turn oven up to 500' degrees for 15 to 20 minutes. Let roast rest 15 to 20 minutes, scrape salt crust off rib before carving. Medium rare is 135' to 140' so you would want to turn up the oven at about 125' to 130' for the final high temp roasting.
Notes: The slow roasting allows a nice even coloration through the roast with minimal shrinkage. Medium rare produces best eating results with grass-fed beef. Using a thermometer takes out the guess work on when the roast is done. To learn more about the benefits and quality of Estancia Grass-fed Beef visit our website at www.estanciabeef.com. Enjoy your Estancia Roast!
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8/19/2011
Recipe Courtesy of Chef Dustin Valette of Dry Creek Kitchen
Whenever I think of summer I immediately think of grilled steaks, warm salads and tomatoes. This recipe includes one of my all time favorite steak rubs, coffee & spice! The pairing of coffee might seem unusual, though once you taste the sweet flavor of the caramelized brown sugar contrasted by the spice of the chili powder you’ll understand my choice. With the addition of the ground espresso you will have a familiar, yet impossible to pick out flavor that you will fall in love with. You’ll surprise your friends with the addition of your favorite morning time brew incorporated with your backyard grilling. Enjoy the recipe below anytime of the year; although summer is when these ingredients will be at their peak. Some of the ingredients might not be available in your market. If that is the case just substitute with the best produce you can find. The rib-eye can be substituted with a different cut of meat if so desired.
Chef Dustin Valette; Dry Creek Kitchen
Coffee and Spice Crusted Grilled Prime Rib Eye
Yield: 4-6 portions
Ingredients4-6 each Thick cut Prime Rib Eye Steaks, around 8 ounces each. (you want to have a very well marbled steak, it’s ...
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