Fathers Day 2015 Menu

Fathers Day 2015 Menu

            Skirt Steak Alton Brown
            Pickled Cherry Relish
 
            Warm Potato Salad
 
            Steamed Asparagus
            Baked Zucchini
 
            Rachel’s Jello/Pretzel Salad
 
            Buttermilk Shortcake with Basil/Strawberries
 

Skirt Steak Alton Brown
Sprinkle kosher salt on both sides of skirt steak and leave at room temp for 60 min.
Meanwhile prepare a bed of real wood charcoal (not briquettes) without lighter fluid or other accelerator.
Place steak on coals for 40 seconds per side for thin steaks and 60 seconds per side for thicker steaks.
Wrap in foil and rest for 15 min.
Slice against the grain and pour and accumulated juices over meat.
Serve with pickled cherry relish.

Pickled Cherry Relish

1 C red wine vinegar
1/2 C malt vinegar
1/2 C rice wine vinegar
1 C water
1/2 C brown Sugar
1 C granulated sugar
2 star anise
2 long pepper
1 T pink peppercorn
1 t cubebs
1 T tarragon
2 mace blades
1 lb Cherries (I used rainier,) stemmed & pitted

Bring vinegars and water to a simmer and dissolve sugars.
Add spices and simmer for a couple of minutes.
Pour over cherries and allow to rest for at least 24 hours before using.
When ready to use rinse cherries, pat dry and dice.

Warm Potato Salad

5lb bag of Red Potatoes, cut to bite size
4 T olive oil
5 large shallots, fine dice
1/2 C Speck slices, chopped
2 T flour
2/3 C vinegar from pickles cherries
1 C water
1/4 C brown sugar
1 t salt
1 t grains of paradise, ground
1/4 t nutmeg, fresh ground

Boil potatoes until fork tender
Sauté shallots and speck in olive oil over med-hi heat until shallots translucent.
Stir in flour to coat then add vinegar and water.
Stir in sugar, salt, grains of paradise and nutmeg.
Remove from heat and combine with potatoes.
Serve warm.

Steamed Asparagus

Steam asparagus and dress with melted butter mixed with white balsamic vinegar.

 
Baked Zucchini

5 small zucchini, 1/4 inch rounds
1/4 C olive oil
1 C pecorino, grated
1 T oregano, dried

Coat zucchini with olive oil and arrange in a single layer on baking sheet.
Combine pecorino & oregano and top each round with a large pinch.
Grate pepper over all.
Bake at 350 F for 25 min then broil for 2 min.

Rachel’s Jello/Pretzel Salad – better ask Rachel…
 
Buttermilk Shortcake with Basil/Strawberries – See previous post

 

 

Turkey/Mango Lettuce Wraps

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FullSizeRender(14)Prep time: 10 min
Cook time: 20 min

Ingredients:

20 oz Ground turkey
2 T Olive oil
2 Shallots, minced
1/2 C White wine
8 oz Mushrooms, fine chop in food processer
1 clove Garlic
1 Green pepper
2 inch Ginger, fresh, grated
1/4 c Balsoy (balsamic soy fusion)
1 T Buckwheat honey
1/4 C Cilantro, chopped
1 Avocado, diced
1 Mango, diced
2 T Lime juice
1/4 t Black Pepper
1/4 C Cashews, chopped
12 Lettuce leaves, large

Directions:

Heat olive oil over in a large skillet and brown turkey.
Set turkey aside and saute shallots until they soften then deglase with wine.
Add mushrooms and saute until almost dry.
Add garlic, green pepper and ginger and saute about 2 minutes.
Add Turkey and saute 2 minutes more then remove from heat
Dissolve honey in balsoy and add to turkey.
Fold cilantro, avocado, mango, lime, cashews and black pepper into turkey mixture.
Place about 2 T of turkey mixture onto the center of a lettuce leaf and fold like a burrito.

Buttermilk Shortcake with Basil/Strawberries

 

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Prep Time: 15 min
Cook Time: 20 min
Cooling time:30 min
Total Time: 65 min

Ingredients:

1 qt strawberries, hulled & quartered
¼ C plus ½ C plus 3 T plus 2 T Sugar
1/3 C Basil leaves, chiffonade
1 T Apple balsamic
2 ¼ C Flour
1 T Baking powder
½ t Baking soda
¼ t Salt, kosher
6 T Butter, cold, diced
1 C plus 3 T Buttermilk
¼ C Almond, slivers
1 C Whipping cream
½ t Vanilla extract
Oven 400 F
9 inch cake pan, greased with baking spray.

Directions:
Combine strawberries, ¼ C sugar, basil and balsamic and refrigerate.
Sift flour, ½ C sugar, baking powder, baking soda, and salt.
Beat in butter until well incorporated, but small pieces of butter still visible.
Add buttermilk and beat until combined, don’t over-mix.
Pour into prepared pan and baste top with 3 T buttermilk.
Sprinkle almonds on batter then sprinkle on 3 T sugar.
Bake for 20 min or until a toothpick comes out clean.
Allow to cool to room temperature and cut to individual portions.
Whip cream, vanilla and 2 T sugar to stiff peak.
Spoon strawberry mixture over individual portions and serve with whipped cream.
 

Rhubarb Chicken

FullSizeRender(11)Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min

Ingredients:

1 T pink peppercorn
1 t grains of paradise
1/2 t salt
1 lb chicken thighs
3 T olive oil
1 onion, diced
2 sweet potatoes, 1/4 inch cube
1 C chicken stock
1/2 t rosemary
1/2 t thyme
4 rhubarb stalks
3 T buckwheat honey
3 T soy sauce, low sodium
3 clove garlic
3 dashes of franks redhot
2 inch ginger, fresh grated

Directions:

Grind peppercorn, grains of paradise and salt together then rub onto chicken.
Heat olive oil in a deep skillet and sear chicken.
Lower hear, add onion and sauté until translucent.
Add sweet potato, 1/2 c stock, rosemary & thyme and simmer.
Process rhubarb, honey, soy sauce, garlic, red-hot and ginger until smooth.
Pour over chicken, cover and simmer for 20 min.
Pull chicken into bite-sized pieces, discard bones & skin.
Add more stock if needed.
Serve over long grain rice.

Pasta with Asparagus and Speck

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Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min

Ingredients:
1 lb pasta (I used manfredi)
1 bunch asparagus, cut to 2 inch segments
1 T olive oil
3 oz speck, coarse chop
1 clove garlic, minced
12 grape tomatoes, quartered
3/4 cup cream
1 lemon juiced
1/2 c parmesan, grated
1/2 c asiago, grated
black pepper
nutmeg

Directions:
Bring a saucepot of salted water to a boil and add pasta.
Simmer until almost done, drop in the asparagus for the last 4 minutes of cooking, then drain.
While pasta is cooking, heat olive oil in a large skillet over med-hi heat.
Add speck and fry until starting to crisp.
Add garlic and tomato and stir for 60 seconds.
Add cream, lemon and cheeses.
Stir in a pinch of black pepper and 3 or 4 gratings of nutmeg.
Toss pasta/asparagus and serve warm.

Strawberry Cream Tart with Rhubarb

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Strawberry Pastry Cream

2 C milk
12 large strawberries
1/4 t vanilla extract
1/2 C sugar
1/2 C corn starch
1/4 t salt
8 egg yolks
1 T butter

Puree milk and strawberries in blender.
Top off with more milk to make 2.5 cups.
Scald over low heat in med saucepan.
Whisk together vanilla, sugar, corn starch, salt, yolks until smooth.
Temper with milk mixture and whisk all into saucepot.
Stir continuously until pastry cream thickens.
Remove from heat and whisk in butter.

 Sweet Pastry Dough

1.25 C four
1.5 C T sugar
1/4 t salt
7 T butter
1 egg yolk
1/2 t vanilla extract
2.5 T cold water

Sift flour, sugar and salt.
Mix in butter for form coarse meal.
Add yolk, vanilla, 2 T water and kneed into dough.
Add remaining water if needed.
Form a disk, wrap in plastic and refrigerate for 30 min.
Roll out dough and line buttered tart pan.

Assemble the Tart

5 stalks Rhubarb, 1/4 inch dice
3 T sugar
Whipped Cream

Pour pastry cream into prepared tart pan and stud with rhubarb.
Sprinkle sugar over rhubarb.
Bake at 350 F until crust is golden and rhubarb is tender, about 30 minutes.
Cool to room temp and serve with whipped cream.