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Grilled Summer Vegetable Salad
1/4 cup Bari Extra Virgin Olive oil
2 garlic cloves, smashed
1/4 teaspoon each, whole dried Oregano, Thyme, Basil
& Tarragon
Kosher salt & cracked black pepper
1 medium Italian squash, slice
1 Japanese eggplant, slices
8 asparagus spears
2 bell peppers, red, yellow, green, orange, sliced
into ½ inch strips
1 sweet red onion, cut into rings
1 portabella mushroom, sliced
Vinaigrette:
1 tablespoon fresh lemon juice + zest from the lemon
½ teaspoon Dijon mustard
3 tablespoons Bari Extra Virgin Olive oil
Kosher salt & cracker black pepper
1/4 cup Feta cheese
1 cup grape tomatoes
Salad greens, Spring mix, romaine or leaf lettuces
or combinations of each
In a stainless steel bowl, whisk oil and spices
together, add the vegetables and toss to coat.
Possibly a little more oil may be needed. Let the
vegetables rest for about ten minutes. Preheat an
over head oven broiler or bbq, brush the clean
grates with a little olive oil. Add the marinated
vegetables and cook to an "al dente" state. Make
some nice marks on the veggies and take them off the
heat.
In a salad bowl, add the lemon juice, zest,
mustard and olive oil, salt & pepper. Whisk until
combined, add the salad greens and toss to coat.
Divide the salad greens onto four plates. Arrange
the grilled vegetables around the salad, garnish
with Feta cheese and grape tomatoes.
Serves four
Apple Stuffed Pork
Tenderloin
With an
Apple-Brandy Beurre Blanc
2 ½ Lbs. Pork Tenderloin, trimmed
and butterflied
2 oz. Butter
1 cup Granny Smith or Fuji Apples,
Chopped
¼ cup Pine nuts
¾ cup Spinach
¼ cup Raisons
¼ cup Dried Cherries
1 ¼ cup croutons
1 ¼ cup Chicken broth
1 teaspoon Whole Thyme
Kosher Salt & fresh ground Pepper
Sauté apples, Pine nuts and
spinach in butter, until tender, in a stainless
steel bowl add remaining ingredients, toss to
combine. Check seasoning and set aside.
Season Pork Tenderloin with salt
and pepper. Spoon stuffing along the length of the
pork and roll tight. Tie with butchers string.
In a skillet over medium heat,
brown the pork on all sides, transfer to the oven
and bake at 400 degrees for 10 minutes or an
internal temperature of 150 degrees. Let the meat
rest, while you make the sauce.
Apple-Brandy Beurre
Blanc
¼ cup Brandy
½ cup Apple juice
¼ cup cream
½ teaspoon Dijon mustard
4 oz. butter
In the sauté pan from the pork,
add the brandy and deglaze, add the apple juice and
reduce. Add the cream and mustard, reduce again,
strain any juices from the roasting pan into the
reduction Add the butter in pieces until
incorporated, stirring constantly, remove from the
heat.
Slice and arrange the pork on a
warm plate spoon sauce over the top.
Serves 6
JBC Stuffed French Toast
6 Thick Sliced Bread (Texas Toast)
2 Granny Smith Apples, peeled, cored and sliced
1 Tablespoon Butter
1/4 Teaspoon Cinnamon
2 Tablespoons Brown Sugar
1/4 Teaspoon Vanilla Extract
Cream Cheese as needed
Cut the bread diagonally in half, with a sharp
knife, cut a pocket in each half, almost to the
crust. Set aside and cover with a towel.
In a bowl, toss the apples with the cinnamon and
vanilla to coat. Sauté the apples in
butter over medium heat until soft. Cut
the cream cheese into 12 1/4 inch slices.
Open each pocket of the bread and place a slice
of the cream cheese, then fill with the sautéed
apples.
3 Slices
of day old bread, preferably sourdough, crust
removed.
1/2 Cup Brown Sugar
1/4 Teaspoon Cinnamon
6 Whole Eggs
1 Teaspoon Vanilla Extract
In a food processor, process the bread into fine
crumbs. Empty into a bowl, add the brown
sugar and cinnamon. In another bowl, beat
the eggs, add the vanilla extract.
Heat a griddle, add some butter. Dip the
stuffed French Toast into the eggs, don't over
soak! Gently place into the crumb mixture to
coat on both sides. Brown on the griddle
until golden, turn for a minute to cook the other
side. Serve immediately with house made
maple syrup and any extra sautéed apples.
Serves 6
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
sauté 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.
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