RECIPE OF THE MONTh

 

As Presented at the World Ag Expo 2010

 

BBQ Salmon with Potatoes Au Gratin

For the BBQ Sauce:

½ cup butter

1 onion diced small

½ cup flour

  • 2 cups beef stock

  • 1 clove garlic minced

  • 1/4 cup apple cider vinegar

  • 1/4 cup brown sugar

  • ½ teaspoon ea. chili powder, dry mustard, cumin

  • ½ tablespoon whole sweet basil

  • ½ tablespoon whole thyme

  • 1 tablespoon Worcestershire sauce

  • 1 ½ cups catsup

  • ½ teaspoon liquid smoke

    •

    In a sauce pan, melt the butter, sauté the onion until soft. Add the flour and cook the roux over medium heat until a light brown and fragrant. Add the remaining ingredients, stir well. Bring to a boil, reduce heat and simmer for 15 minutes. Adjust seasoning. Sauce will keep in the refrigiderator for up to three weeks.

     

    For the Salmon:

    6oz. Salmon fillets number as needed

    kosher salt and fresh milled pepper

    butter as needed

    Heat a skillet over medium high heat, add the butter and cook the salmon to desired doneness.

    To serve:

    Place some caramelized onions on a warm plate, add the salmon, top with the BBQ sauce and serve with vegetable and potatoes au gratin.

     

    As presented at World Ag Expo 2008

     

    Southwest BBQ Pork

    Dry Rub:

    2 tablespoons light brown sugar

    1 tablespoons paprika

    1 tablespoon granulated garlic

    1 teaspoon ground chipotle chili powder

    2 tablespoons kosher salt

    5-6 pound Pork butt, bone-in

    Jalapeno BBQ Sauce:

    1 ½ cups catsup

    ½ cup whole grain mustard

    1 ½ cups cider vinegar

    ½ cup light brown sugar

    1 teaspoon Worcestershire sauce

    2 cloves garlic, minced

    ½ teaspoon whole sweet basil

    ½ teaspoon whole oregano

    1-2 fresh jalapenos, minced

    3 tablespoons cilantro, minced

    For the dry rub- mix the spices in a bowl. Rub the spices all over the pork butt, cover and refrigerate for up to six hours.

    Preheat the oven to 275 degrees. Put the pork in a roasting pan with a cup of water, cover the pan and place in the oven. Roast for eight or so, checking until the meat falls apart. Drain off any juices and save. With a couple of forks, you should easily be able to shred the meat.

    For the sauce: add all the ingredients to a stainless steel sauce pan and simmer for ten minutes.

    Add the Jalapeno BBQ sauce to the meat, can be used as a tasty sandwich or as an entree with vegetable and starch of your choice. If the sauce is too thick, add the reserved juice from the roast.

    Serves six

     

    Warm Chocolate Cake

     

    5 oz.                  Bittersweet chocolate, chopped

    5oz.                   Unsalted butter, cut into chunks

    3                      whole eggs

    3                      egg yolks

    3oz.                   Sugar

    2 Tbl.               Flour

     

    For the cake batter:

     

                In a saucepan or bowl, combine chocolate and butter.  Place in a water bath over low heat until melted.  While chocolate is melting combine the eggs, egg yolks and sugar in a separate bowl and whisk until mixed.  Gradually beat the warm chocolate mixture into the yolks.  Mix well, stir in the flour until smooth.

     

    To mold and bake:

     

                Generously butter six 4 oz. molds.  You may use a nonstick spray.  Fill the mold with sugar, then dump the sugar out to line the bottom and sides. On a baking sheet, fill the prepared molds ¾ the way full.  These may be filled thirty minutes prior to baking.  Bake in a preheated 350 degree oven until cooked, approximately 8 – 12 minutes.  They should have a slight “dimple” in the center and be moist.  If you have trouble unmolding the cake, you may need to cook it a little longer or run the tip of a knife around the mold. Invert onto serving plate

     

     

    As prepared at the World Ag Expo

     

    Alsatian Braised Pork

    Marinade:

    3 pounds boneless pork shoulder, one inch cubes

    1 bottle Johannesburg Riesling

    8 ounces apple cider

    1 onion, sliced

    1 carrot, sliced

    Spice blend: pinch whole thyme, 2 bay leaves, 6 whole cloves, 6 whole allspice, 1 cinnamon stick.

     

    To braise:

    3 tablespoons extra virgin olive oil, more as needed

    salt & fresh ground pepper

    flour for dusting

    1 large carrot, peeled and cut into large dice

    1 onion, cut into large dice

    2 ribs celery, cut into large dice

    3 apples, peeled, cored, cut into large dice

    2 cups, cabbage, cut into large dice

    1/4 cup brown sugar

    Marinade:

    Combine all the marinade ingredients in a stainless steal or glass bowl and refrigerate over night, covered.

    To braise:

    Strain the pork through a colander, reserve the liquid, toss the vegetables. Pat the meat dry with paper towels. In a large braiser or saute pan over medium high heat, add the olive oil. Season the meat and dust with flour, brown the meat in batches. Remove the meat and keep warm, add the vegetables and more oil if necessary and cook for about 8 - 10 minutes stirring constantly. Add the reserved liquid to the vegetables and scrap up all the brown bits on the bottom of the pan. Add the pork and brown sugar, stir and bring back to a simmer. Cover and place in a 300 degree oven for approximately three hours. Check for tenderness and adjust seasoning.

    To serve:

    Ladle stew over mashed potatoes or pasta in warm bowls.

     

     

    Summertime Bread & Butter Pickles

     

    2 lbs. Armenian cucumbers, sliced about 1/4" thick

    1 yellow onion, cut in half, sliced thin

    1 clove garlic

    3 cups granulated sugar

    2 cups apple cider vinegar

    1/4 cup Kosher salt

    ½ cup honey

    ½ teaspoon mustard seeds

    ½ teaspoon celery seeds

    1/4 teaspoon turmeric

    Slice cucumbers and onions and retain in a bowl.

    In a stainless steel sauce pan, combine the remaining ingredients and bring to a boil. Add the cucumbers & onions to the sauce pan and stir. Return to a boil. At this point transfer the pickles to a bowl set into an ice bath. Cool at room temperature for a couple of hours, then refrigerate. The pickles will keep in the brine for at least a month.