Just a note of trivia….this is my 1700 recipe on this site.
We all have to try something a little different to break the ‘same old – same old’ way we do things. This may be just one more for your to try.
- 4 oz. pancetta
- 2 – 3 lb. sirloin tip roast
- 3/4 lb. large white mushrooms, cut in quarters
- 3 carrots, peeled and chopped
- medium onion, grated
- 2 garlic cloves, peeled and minced
- 1 tbsp. butter
- 3 tbsp. flour
- 1 cup beef broth
- 2 cups full bodied red wine
- 1/4 cup dried mushrooms
- 1 tbsp. dried thyme
- 1 bay leaf
Slice the pancetta in bite size pieces and heat in a large pot. Stir often until it becomes crispy around the edges. This should take about 10-12 minutes. Spoon into a small bowl, leaving the fat behind.
Cut the steak into bite size pieces, and in batches, add the beef to the pot. Cook, over a medium high heat for about 6 minutes. Transfer to a bowl and repeat with the rest of the meat, leaving the pot totally empty.
Add the butter, mushrooms, carrots, celery, onion and garlic to the pot. stir occasionally for about 4 minutes. Add the beef and pancetta to the pot. Sprinkle with the flour and continuously stir for another 2-3 minutes.
Add the broth and wine. Bring to a boil, reduce the heat and simmer until tender. This could take about 2 hours. Check halfway through the cooking time to see if it needs more wine. Remove the bay leaf and thyme. Remove the bay leaf and thyme.
If not, pour yourself one. Everyone will love you for this. Add a crisp salad (Caesar, perhaps?) and a slice or two of an Artisan bread. You can also serve a side of garlic mashed potatoes with this.
Butter Rubbed Lamb Chops With Fig Aioli
This is a great combination and brings a new ‘zip’ to lamb.
- 4 lamb chops
- 4 oz. butter, room temperature
- Gourmet seasoning (1 tsp. each of oregano, garlic, thyme, basil) divided in two
- 1 tbsp. fig preserves
- pinch of fresh ginger, grated
- 1/2 tbsp. soy sauce
Set the barbecue temperature for 450 degrees. In a small bowl, mix all the ingredients, using 1/2 of the spice mix (except lamb chops) and, with the back of a ladle, generously rub half of it on one side of the lamb chops.
Place the lamb, butter side up on the grill for 2-3 minutes. This will depend on the thickness of the chops. Flip them over and run the remaining butter on the chops. Grill until internal temperature reaches 135 degrees F.
Fig Aioli
- 3 tbsp. Dijon mustard
- 3 tbsp. mayonnaise
- 1 tsp. turmeric
- 2-3 tbsp. fig preserves
- small pinch of cayenne pepper
Combine all the ingredients and mix very well.
A nice Merlot or Pinot Noir would go well with these. Serve with smashed baby potatoes and a fresh salad. YUM!
Sablefish With Lentils and Red Wine Sauce
Don’t let the name scare you, it is also known as Alaskan Black Cob (fabulous). By using the red wine sauce, just remember all the alcohol is burned off and only flavours the sauce.
- 3 tbsp. unsalted butter, divided
- 1/2 small onion, finely diced
- 1 small carrot, peeled and finely diced
- 1/2 celery stalk, ribs removed, finely diced
- 1 cup Puy lentils, well rinsed
- 2 large bay leaves
- 1 sprig fresh thyme
- 1/2 – 1 tsp. curry powder (depends on how strong you want it)
- pinch of turmeric
- salt and pepper
- 2 tbsp. olive oil
- 4 x 5 oz. sablefish fillets, skim on
- 1 large tomato, seeded and finely diced
Melt 1 tbsp. butter in a saucepan and add the onion, carrot and celery. Saute over a medium heat umtil the onion is soft and clear. Do not brown.
Add lentils, bay leaves, thyme and 2 1/2 cups cold water or enough to generously cover the lentils. Stir in the curry powder, turmeric and pinches of salt and pepper. Bring to a boil, reducing heat to medium low and simmer uncovered until the lentils are tender (20-25 minutes).
With 5 minutes left before the lentils have finished cooking prepare the fish.
Lightly sprinkle the fillets with the remaining curry and pinches of salt and pepper. Heat the olive oil over a medium heat. Cook the fish skin-side down for 3 minutes or just until the skin starts to crisp and turn golden. Add 1 tbsp. butter to melt and turn the fish carefully to coat with the butter. Turn off the heat and let this rest, uncovered, to finish the cooking.
When the lentils are tender but not mushy, drain any excess water and remove the bay leaves and thyme sprig. Add the remaining butter and diced tomatoes and fold into the lentils. Divide this between 4 plates and place a fillet on top of the lentils, skin side down.
Red Wine Sauce
3 tbsp. unsalted butter
1/2 small onion, finely diced
1 small carrot, peeled and finely diced
1/2 stalk of celery, ribs removed and finely diced
pinch of curry
1 pinch each of ground cloves, cinnamon and crushed red chilies,
2 cardamom pods with the seeds scraped out
2 cups red wine (Pinot Noir or a Sangiovese)
2 cups chicken stock
1 tsp. maple syrup
pinch of salt
1 tbsp. flour
Place 1/2 of the butter in a medium saucepan and add the onion, carrot and celery and sauté until the onion is soft and clear. Add the spices and seeds from the cardamom pods and stir fry for one minute until aromatic. Add the red wine, stock, maple syrup and boil hard for 20 minutes until the sauce has been recued to 2 cups.
Strain through a fine sieve , discarding all the vegetables. Wipe out the pan and add the remaining butter. Whisk in the flour until it become crumbly and slowly whisk in the red wine mixture until it becomes smooth. Cover and set aside.
When ready to serve, spoon the sauce around each plate and garnish with a lime wedge.
Shepherd’s Pie With Bison And Red Wine
This one is for the ‘adventurer’ for sure. You can buy Bison at most large grocery stores. If not, buy boneless chuck or even beef short ribs. Each will work just fine.
- 1/3 cup flour
- 1 tbsp. sweet Hungarian paprika
- 1 tsp. kosher salt
- generous pinch of ground black pepper
- 3 1/2 lbs. Bison, cut into 2 inch cubes
- 1/3 lb. bacon, rindless, cut into 1/2 inch pieces
- 2 – 3 tbsp. olive oil
- 1 cup chopped onion
- 1/2 cup each peeled and chopped carrot and celery
- 3 chopped garlic cloves
- 2 cups red wine such as Merlot
- 2 2/3 cups chicken broth
- 1 can crushed tomatoes
- 2 bay leaves
- 1 tsp. each chopped fresh thyme and fresh sage
- 10 oz. pearl onions,
- 1 1/2 cups peeled parsnips, cubed
- 12 baby turnips, trimmed and peeled
Whisk the first 4 ingredients in a large bowl and add the bison. Toss to coat. Heat a large pot over a medium temperature and add the bacon. Cook until crisp. Transfer to paper towels. Add 2 tbsp. oil to the pot and increase the temperature to high. Working in small batches, cook the bison until browned, return to same bowl. If needed, add more oil and continue cooking the meat.
In the pot, add the onion, carrot, celery and garlic. Cover and cook until all are tender (about 5 minutes). Add the wine and bring to a boil, scraping the bottom of the pots for all the ‘goody’ bits. Add the broth, tomatoes, bay leaves, thyme, sage, bacon and bison. Reduce temperature to low, cover and simmer for 2 hours. If using beef, it will take 1 1/2 hours.
Cook pearl onions in pot of salted water for 2 minutes and place in a bowl of ice water. Trim and peel.
Transfer the bison to a baking sheet and cut the meat from the bones and chop into 1/2-3/4 inch cubes. Add the parsnips and turnips to a pot with the bison sauce simmer until tender to 15 minutes. Add the onions and cook a further 5 minutes. Return meat to the pot. Season with salt and pepper.
Mashed Potato Crust
2 2 1/2 lbs. russet potatoes, peeled and quartered
3/4 cup cream
1/2 cup butter
1/3 cup whole milk
pinch of salt and pepper
large egg, beaten to blend
Cook the potatoes until tender (about 18-20 minutes). Drain. In your electric mixer, blend the potatoes with the butter, cream and milk, salt and pepper and egg until smooth. Cover the bison meat mixture completely with the potatoes. Place in a large casserole on top of a parchment lined baking sheet.
Sprinkle the top with grated Asiago cheese and a few dots of butter. Bake in preheated 400 degree oven for 35-40 minutes until browned and completely heated through. Let rest for about 10 minutes and serve with a truly wonderful red wine.
In a word….delicious! Fooled you….
Lamb Chops With Fresh Fig Chutney
We are over-the-moon with figs ‘cuz we grow our own. We both love them sooooo much that, when the kids gave us one for a house-warming gift, we were ecstatic. You can change the figs for prunes if you can’t find any in your area.
- 1 1/2 tbsp. butter
- 2 tsp. sugar
- 6 shallots, peeled and cut in half, lengthwise
- 1 tbsp. fig balsamic vinegar
- 1/2 cup chicken stock
- 2 tbsp. dried cranberries
- 18 figs (or prunes), ends cut off and halved
- 1 1/2 tbsp. chopped fresh sprigs of rosemary
- pinch of salt and freshly ground pepper
- 8 lamb chops (2 per person), 3/4 inch thick
- 1 tbsp. good quality olive oil
Melt the butter in a pan, over medium heat, add the sugar and shallots and cook until golden brown (about 15 minutes). Add the vinegar and cook until evaporated.
Add the stock, fruit, 1 tsp. of the chopped rosemary and salt and pepper, to taste. Keep warm.
Season the chops with salt and pepper and remaining rosemary. Heat the oil in a pan on medium heat, add the chops and saute until brown on the bottom. This should take about 3-4 minutes. Turn and cook until meat thermometer reads 110 degrees for medium rare and they are evenly browned. Another 3 minutes more.
Garnish with some fresh rosemary sprigs and serve with the warm chutney, garlic mashed potatoes and chilled salad and, of course, a lovely red wine.
Mini Filet Sandwiches with Horseradish Cream
This will make a perfect appetizer to a barbecue and is easy to make. The ingredients are simple.
- 1 lb. beef tenderloin -( tied into a small roast)
- 1 tsp. coarse salt
- 2 tsp. your favourite steak spice
- 1 fresh baguette
- 1 tbsp. butter
- 1 cup watercress leaves or baby spinach leaves, stems removed)**
Rub the meat with your steak spice and let stand for 20 minutes.
Preheat oven to 400 degrees. In a heavy skillet, place the meat and brown on all sides for a minute each. Put in the oven for 20 minutes until it is a medium -medium rare. Remove from the oven and let sit for 20 minutes.
Cut the baguette in half and butter the bottom half. Layer the watercress on the bottom half. Layer thin slices of the beef on top. On the top half,of the baguette, spread the horseradish cream and put the two halves together.
Secure the baguette with toothpicks all along the length in 2 inch spaces and cut between the picks. Perfect little appetizers, all secured with toothpicks. The only things needed are napkins, glasses of a beautiful red wine and you are off to the races – so to speak.
Yummy!
** I suggest the watercress because if it quite peppery. If you really don’t like it, go with the baby spinach leaves, making sure all the stems are removed.
Filet Mignon With Red Wine Sauce
So many ways to cook a steak for sure and everyone has a favourite. Here’s one of mine.
This recipe will feed 4.
- 4 tbsp. chilled butter
- 4 filet steaks (each one about 4-5 ounces)
- 1/4 cup chopped shallots
- 2/3 cup of Pinoir Noir or French Merlot (the other 1/3 for the Chef, of course)
- 1 tbsp. chopped garlic
- 1 tbsp. Dijon mustard
- 1/3 cup chopped fresh parsley
Melt 1 tbsp. of butter in a heavy skillet over medium heat. Sprinkle both sides of the steak with salt and pepper. Add to the skillet and cook for 4 minutes per side, remove from heat and tent with tin foil to rest.
Melt 1 tbsp butter in a skillet and add the shallots and garlic and saute for about a minute, being careful not to burn. Add the wine, mustard, simmer until sauce has thickened. (about 2 minutes). Stir in the parsley. Reduce the heat and add the remaining 2 tbsp. of butter.
Plate the steaks and spoon the sauce over each one. Add garlic mashed potatoes, a veggie of your choice and my, oh, my, what feast.
More wine, anyone?
Steak Au Poivre
A great steak…summer is on its way.
Serves 4
- 3 black whole peppercorns
- 2 tbsp white whole peppercorns
- 2 tbsp green dried peppercorns
- 4 Strip Loin (New York Cut ) steaks, 8-12 oz. each
- 8 tbsp unsalted butter
- 2 tbsp vegetable oil
- 2 shallots, minced
- 1 cup cognac
- 2 cups beef stock
- 2 tbsp green peppercorns in brine, drained and chopped
- 1 cup heavy cream
Place the peppercorns in a heavy sealable plastic bag and with a meat tenderizer, coarsely crush the peppercorns. Pat steak dry and coat both sides of the steaks with the peppercorn mixture.
Heat four tbsp. butter and vegetable oil in a large skillet over medium high heat until hot, but not smoking. Add steaks to the pan and sear on both sides (four-five minutes for medium rare). Transfer to a platter and cover with tin foil.
Drain fat from the skillet and reserve, melt remaining butter, add shallots and cook until soft, but not brown (about two minutes). Add cognac and bring to the boil, scraping up the brown bits from the bottom, add the stock,
peppercorns and liquid from around the steaks; boil about two minutes so
that it is reduced slightly. Stir in the cream and boil until sauce thickens.
Pour over steaks and serve immediately.
This is sooooooo tasty! Add garlic toast, nice cold, crisp salad and a bottle
of…oh my! wine.
Chicken With Figs in Red Wine
- This is a different, but super tasty way to present chicken.
- Thigh Cutlets, skin removed
- 2 tbsp. flour
- 1 1/2 tsp. Coriander
- pinch of Cayenne
- 1 garlic clove, grated
- 1 small onion, chopped
- 1 1/2 tsp. Cumin
- 2 Bay leaves
- 1 1/2 cups red wine
- 1 tsp. chicken stock powder
- 6 fresh figs
- 2 tsp. lemon rind
- 1 tsp. fresh lemon juice
- 2 tsp. cornstarch
- chopped Parsley for garnish
Place flour, coriander, cayenne and cumin in a bag and add chicken pieces, one at a time, shaking to ensure totally covered.
Heat oil in large fry pan and cook until brown. Drain. Add onion and garlic. Cover pan and cook for 10 minutes.
Add 2 Bay leaves
Mix the wine, chicken stock powder and pour over the chicken. Transfer to 350 degree oven and bake for 1 1/4 hours. Remove from oven and take out the bay leaves. Remove chicken and set aside.
Mix together 2 tsp. lemon rind, 1 tsp. lemon juice, 2 tsp. cornstarch, figs (stems removed) and add to the pan. Cook until thick. Pour over chicken and sprinkle a small amount of chopped parsley on top.
Again, this can be for royalty We believe that special company, friends and family are all treated the same and, in your mind, remember that royalty is coming for dinner. That way, you don’t become complacent with your fare.
Rack of Lamb
Lamb is something you either love or hate. So for the lovers of lamb this one is for you.
- 3 tsp. butter
- 1 1/2 cups chopped white onions
- 1 cup finely chopped carrots
- 2 cups beef broth
- 1 1/2 cups dry red wine
- 1 cup chicken broth
- 1 1/2 tsp. tomato paste
- tsp. finely chopped fresh rosemary
- 1 1/2 tbsp flour
Preparation: Preheat oven to 400 degrees.
Melt 2 tbsp. butter in heavy saucepan over medium heat. Add onions and carrots and sauté for about twelve minutes or dark brown (not burnt). Add broth and next 4 ingredients and boil for ten minutes.
Mix remaining tbsp of butter with 1 tbsp flour to make a paste. Whisk into the sauce and simmer until the sauce thickens which should take about ten minutes. Strain the sauce and put back into saucepan, keeping warm until ready to serve.
- 1 cup honey
- 3 tbsp. soy sauce
- 2 tbsp mustard
- 2-1 1/4 lb. trimmed racks of lamb
Whisk honey, soy sauce and mustard in a small bowl, adding two tbsp. glaze to this. Place lamb on a baking sheet and brush each lamb rack with remaining glaze. Roast only until a meat thermometer inserted into the center of the lamb registers one hundred and thirty degrees. Continue brushing with glaze throughout the cooking process.
Cut the lamb between the bones and serve with sauce drizzled over.
For anyone who likes lamb, this is a lovely way to prepare it. It is so tasty and cooked perfectly. Bon Appetite and enjoy!
Rack Of Lamb
This is what you serve your company with great flair.
- 3 tsp. butter
- 1 1/2 cups chopped white onions
- 1 cup finely chopped carrots
- 2 cups beef broth
- 1 1/2 cups dry red wine
- 1 cup chicken broth
- 1 1/2 tsp. tomato paste
- 1 tsp. finely chopped fresh rosemary
- 1 1/2 tbsp flour
Preparation: Preheat oven to 400 degrees.
Melt 2 tbsp. butter in heavy saucepan over medium heat. Add onions and carrots and sauté for about twelve minutes or dark brown (not burnt). Add broth and next 4 ingredients and boil for ten minutes.
Mix remaining tbsp of butter with 1 tbsp flour to make a paste. Whisk into the sauce and simmer until the sauce thickens which should take about ten minutes. Strain the sauce and put back into saucepan, keeping warm until ready to serve.
- 1 cup honey
- 3 tbsp. soy sauce
- 2 tbsp mustard
- 2-1 1/4 lb. trimmed racks of lamb
Whisk honey, soy sauce and mustard in a small bowl, adding two tbsp. glaze to this. Place lamb on a baking sheet and brush each lamb rack with remaining glaze. Roast only until a meat thermometer inserted into the center of the lamb registers one hundred and thirty degrees. Continue brushing with glaze throughout the cooking process.
Cut the lamb between the bones and serve with sauce drizzled over.