Recipes
The recipe section is going to be filled out with hundreds of thousands of recipes by July 1st 2010. Don't forget to try the video section, where you can also find tons of video recipes.
Recipe of the Week:
This weeks tasty recipe is provied by Exeuctive Chef/Owner, Roger Gillespie of Victoria Rd Deli & Bistro in Summerland, BC
Smoked Duck Ham, Portobello & Balderson Cheese Panini
Brine
2 liters Water
¾ cup of kosher salt
¼ cup granulated sugar
4 teaspoons curing salt (sodium nitrate)
½ cup of Brown Sugar (Maple)
½ cup Madeira
½ cup dry white wine
1 bunch fresh thyme
2 bay leaves
2 tablespoons dried cranberries
1 tablespoon chopped sage
Approx 3 kg of Duck breast skin on
Combine all brine ingredients and bring to a rapid boil until all salt and sugar is dissolved (approx 3 min). Let brine cool completely in fridge.
Place duck breasts in brine and be sure they are completely submerged for 12-16 hours.
Remove from brine, rinse in cold water and place in the fridge uncovered for 12-24 hours.
Using maple wood smoke the duck breasts on low heat (approx 200 degrees F) for approx 2 ½ to 3 hours or until the internal temperature is between 160 and 165 degrees. Cool and store in zip lock bag in Fridge for up to 10 days.
For Panini
1 Ciabatta bun buttered
40 grams of Balderson Cheddar
1/3 of a duck breast cut on bias
½ Portobello Mushroom flesh scraped out and lightly sautéed
1 table spoon Basil Pesto Mayo
Grilled on a Panini grill for 2 min or until golden
Wine paring suggestion
Rose – Monster Vineyard, Naramata, BC, Canada
Individual Beef Wellington
Ingredients
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried marjoram, crushed
- 2 beef tenderloin steaks (4 to 6 ounces each)
- 1/2 of a 17.3-ounce package (1 sheet) frozen puff pastry, thawed
- 2 tablespoons deli or canned mushroom pate or liver pate
- 1 beaten egg white
- 3/4 cup water
- 1/3 cup dry red wine
- 1 tablespoon finely chopped shallot or onion
- 1/2 teaspoon instant beef bouillon granules
- 1/4 teaspoon dried thyme, crushed
- 1 bay leaf
- 2 tablespoons margarine or butter, softened
- 1 tablespoon all-purpose flour
- 1-1/2 teaspoon snipped parsley
directions
1. In a small bowl stir together salt, pepper, and marjoram. Rub salt mixture over steaks, coating all sides.
2. Cut thawed pastry into 2 portions. Spread 1 tablespoon pate over one side of each steak. Place a steak, pate side down, on the center of each portion of pastry. Wrap pastry around meat. Trim excess pastry from ends; seal ends.
3. Place pastry-wrapped meat, seam sides down, in a greased, shallow baking pan. Brush pastry with beaten egg white. If desired, reroll trimmings to make cutouts. Place cutouts on pastry-wrapped meat. Brush with beaten egg white.
4. Bake, uncovered, in a 425 degree F oven about 15 minutes or until pastry is golden and meat is medium-rare. If desired, test doneness of meat by inserting a meat thermometer into pastry-wrapped meat. Medium-rare is 145 degrees F.
5. Meanwhile, in a small saucepan combine water, dry red wine, finely chopped shallot or onion, instant beef bouillon granules, dried thyme, crushed; and 1 bay leaf. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 7 minutes or until mixture is reduced to 3/4 cup. Remove bay leaf.
6. Stir together softened margarine or butter and all-purpose flour. Add to wine mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in snipped parsley. Serve with pastry-wrapped beef. Makes 2 servings.
Note: Recipe may be doubled to serve 4.
nutrition facts
- Servings Per Recipe 2 servings
- Calories 743,
- Total Fat (g) 45,
- Saturated Fat (g) 4,
- Cholesterol (mg) 122,
- Sodium (mg) 985,
- Carbohydrate (g) 46,
- Protein (g) 36,
- Percent Daily Values are based on a 2,000 calorie diet
|
