American Regional - ROASTED ELLENSBURG LAMB RACK WITH THYME-MERLOT SAUCE

ROASTED ELLENSBURG LAMB RACK WITH

THYME-MERLOT SAUCE

Yield: 6 portions

INGREDIENTS:

            1 ea                  Lamb rack, chimed, split

                                    Salt, to taste

                                    Black pepper, ground, to taste

            3 tblsp             Olive oil

            4 oz                 Dijon mustard

            1 tblsp             Garlic, minced

            8 oz                 Breadcrumbs, fresh

            3 tblsp             Shallots, minced

            4 oz                 Merlot

            6 oz                 Brown lamb stock

            6 oz                 Chicken stock

            1 tsp                Thyme, minced

            4 oz                 Butter

METHOD:

1.      Preheat oven to 450-degrees.

2.      Season lamb racks with salt and pepper.

3.      Heat the olive oil in a large, heavy-bottomed pan over high heat.

4.      Sear lamb racks for approximately 1-2 minutes on each side until thoroughly browned.

5.      Remove the pan from the heat and brush the topside of the meat with mustard.

6.      Mix the garlic and breadcrumbs and pat gently on top the mustard until the top of the meat is coated with breadcrumbs.

7.      Place the pan with the lamb racks in the oven and roast until the desired internal temperature is attained.

8.      Remove from oven, and rest while sauce is prepared.

9.      Discard all but 1 tblsp of the fat rendered from the lamb.

10.  Place the pan over medium-high heat and sauté the minced shallots for 1-2 minutes or until they are translucent.

11.  Deglaze the pan with the wine.  Add the lamb stock, chicken stock, and thyme.

12.  Reduce the liquid to half its original volume.

Remove the pan from the heat and finish the sauce by whisking in the butter, a little at a time, until a smooth emulsion forms.  Season with salt and pepper

Steamed Dumplings in Hot Sauce (China)

Myself and Ajsa Sadikovic

 made this in Global Cuisine class on April 24, 2012.

STEAMED DUMPLINGS

IN HOT SAUCE (China)

Yield:  50 Dumplings

50 each                                                Wonton Wrappers

8 oz                                                      Ground Lean Pork
1 each                                                   Egg, slightly beaten
1 1/2 tsp                                               Ginger, finely chopped.
2 tblsp                                                  Chinese Rice Wine (mirin)
1 tsp                                                     Salt
1/4 tsp                                                  Ground White Pepper

Hot Sauce

1 tsp                                                     Garlic, finely chopped
4 tblsp                                                   Soy Sauce
1/2 tsp                                                   Sugar
1/2 tsp                                                   Ground Cinnamon
1 tblsp                                                   Scallions, finely sliced
1 recipe                                                Chili Oil

Method:

1.                  Combine pork, egg, ginger, rice wine, salt and pepper.

2.                  Put a heaped teaspoonful of the pork mixture in the center f a wrapper. Use your fingertip to            smear a little water around the edge of the wrapper, the fold across in half, pressing firmly to enclose the filling. Steam or boil for 2 to 3 minutes. Drain.

3.                  Take 4 bowls and prepare the sauce separately for each portion. Put 'A teaspoon garlic, 1 tablespoon soy sauce, a pinch of cinnamon in the bottom of each bowl. Divide the dumplings among the 4 bowls and pour 1 tablespoon chili oil over each.

4.                  Garnish with scallion. Stir before serving. 

Chili Oil (China)

This recipe goes with the Steamed Dumplings from my Global Cuisine class.

CHILI OIL

INGREDIENTS

3/4 cup                                                        Peanut Oil

1 tblsp                                                         Sichuan Peppercorns

2 each                                                          Dried Chilie, sliced

     

/4 cup

Method:

1.                  Heat wok and add oil, peppercorns and chilies. Cook over low heat for 10 minutes.

2.                  Allow to cool, then store in a covered jar for 2-3 days.

3.                  Strain and discard peppers and chilies.

Water - Borrowed from Facebook

Are you drinking enough water daily?

Recommend daily consumption: for men is roughly 3 liters and women is 2.2 liters.

Borrowed from 

 We Are All One on Facebook

4/14/2012

"The torch of love is lit in the kitchen." French Proverb

Cooking in American Regional Cuisine - Maple-Soy Ozark Trout & Brussels Sprout with Mushrooms

 Maple-Soy Ozark Trout &   

Brussels Sprout with Mushrooms

MAPLE-SOY GLAZED

OZARK TROUT

Yield: 6

INGREDIENTS:

            4 ea                  Pan-dressed trout

            ½ tsp               Salt

            ¼ tsp               Ground black pepper

            1/3 cup                        All-purpose flour

            1 ½ tsp                        Butter

            1 tblsp             Vegetable oil

            ¼ cup              Maple syrup

            4 tsp                Soy sauce

            4 tsp                Sesame seeds

METHOD:

1.      Rinse the trout well in cold water.

2.      Combine the salt, pepper, and flour in a shallow pan.  Dredge the trout in flour and shake off any excess.

3.      Heat the butter and oil in a skillet over high heat until very hot.  Add the trout and reduce to medium-high heat.  Sauté without moving on the first side for about 4 minutes, or until the skin is golden brown.  Turn the fish once and finish cooking on the second side for another 3-4 minutes.

4.      Remove the trout from the skillet and keep warm.  Add the maple syrup and soy sauce to the pan.  Increase the heat to high and reduce the mixture until thickened, about 2 minutes.

5.      Return the trout to the skillet and turn to coat evenly with maple-soy glaze.

6.      Serve trout sprinkled with sesame seeds.

BRUSSEL SPROUTS WITH MUSHROOMS

Yield: 6

INGREDIENTS:

            24 oz               Brussels sprouts

            2 oz                 Bacon, diced

            4 oz                 Butter

            4 oz                 Onion, cut into small dice

            1 tsp                Garlic, minced

            6 oz                 Mushroom, quartered

            To taste           Salt and black pepper

           

METHOD:

1. Trim the bottom of the Brussels sprouts and score an X into the bottom of each one with a pairing knife.
2. Cook the Brussels sprouts in boiling water until tender in the center.  Shock.
3. Sauté the bacon over medium-high heat in sauté pan until it is crisp.
4. Add the butter, onions, and garlic and sauté for approximately 5 minutes or until the onions are translucent.
5. Add the mushrooms and sauté for an additional 5 minutes or until the mushrooms are cooked.
6. Cut the Brussels sprout in half and add to the onions and mushrooms.
7. Season to taste with salt and pepper and sauté until thoroughly heated.

Cooking in Global Cuisine - Shrimp Risotto and Cheese Manicotti

Cooking in Global Cuisine

MANICOTTI WITH RICOTTA FILLING (Italy)

and SAFFRON RISOTTO WITH SHRIMP (Italy) 

SAFFRON RISOTTO WITH SHRIMP (Italy)

Yield:  4 servings

INGREDIENTS:

    

Garlic cloves, minced	2 ea.
Onions, minced	4 oz.
Butter	507;.
Stock, seasoned	2  1/2 pnts
Arborio rice	14 oz.
Bay leaves	2 ea.
Saffron threads, crushed	pinch
Parsley, chopped	3 tblsp.
Parmesan cheese, grated	2 oz.
Shrimp, P&D, tail off, sauteed	1 1/2 lb.
Salt	to taste
Pepper	to taste

Method:

1.                 Sauté garlic and onion in 3 ounces butter

2.                 Add rice; stir until grains are coated with butter.

3.                 Add one-third of the stock, stir until rice absorbs liquid.

4.                 Add bay leaves, saffron, and one-third of stock, continue to stir.

5.                 Add remaining stock, continue to stir.

6.                 When all liquid is absorbed, add parsley, Parmesan cheese, remaining butter, and sautéed                shrimp.

7.                 Stir rice only enough to mix ingredients. Season with salt and pepper.  

MANICOTTI WITH RICOTTA FILLING (Italy)

Yield: 4 - 8

INGREDIENTS:

            1 ½ cup           Ricotta

            ¼ cup              Parsley, chopped

            ½ tsp               Salt

            1 ea                  Egg, slightly beaten

            8 ea                  Manicotti shells

            1 cup               Marinara sauce

            ½ cup              Shredded mozzarella cheese

            ¼ cup              Grated parmesan cheese

METHOD

1. Combine ricotta, parsley, salt, and egg; refrigerate.
2. Boil manicotti according to package directions.
3. Drain and cool in cold water.
4. Pour half of marinara sauce into 9” x 9” baking dish.
5. Stuffed drained manicotti with filling and place on sauce on dish.
6. Top with remaining marinara sauce.
7. Scatter mozzarella on manicotti and sprinkle parmesan cheese over top.
8. Bake in preheated 350 degree oven for 35 to 30 minutes.