Archive | Entrees

Stout Braised Short Ribs

stoutBraisedShortRibs

By Executive Chef David Slick of Public Eat + Drink

Serves 4

4 pounds short ribs (Chef sources from Vermont’s Family Farm, Enosburg Falls, VT.)
2 tablespoons canola oil
2 large Spanish onions, diced
2 celery stalks, diced
2 cups stout (Chef suggests Gerry Dog Stout Bourbon Barrel Aged from Big Elm Brewing, Sheffield, MA.)
2 cups beef stock
12 medium carrots, peeled
4 purple-top turnips, peeled, medium chop
1 pound fingerling potatoes
6 cloves fresh garlic
4 sprigs thyme, leaves removed from stem and chopped
2 sprigs rosemary, leaves removed from stem and chopped
Salt and pepper to taste
1 tablespoon olive oil
1 cup demi-glace

Preheat oven to 300°F.

Season ribs with salt and pepper. Place oil in cast-iron skillet or Dutch oven on high heat until almost smoking. Sear ribs to golden brown, about 3 minutes on each side, being careful not to crowd pan. Remove ribs from pan and reserve.

Add onions and celery to pan. Cook until onions are translucent. Add stout of your choice and reduce by half.

Return reserved ribs to pan, add beef stock and bring to a boil. Remove pan from heat, cover with lid or foil and place in oven. Roast until meat is tender but not falling off the bones, about 3 hours.… Read the rest

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Crab Gratin

 crabGratin

Recipe by husband-and-wife chefs Franck Tessier and Rachel Portnoy

Serves 4

1 pound Atlantic lump crab, Jonah crab or blue crab meat, picked through for bits of shell.
   (Raw blue crab available Guido’s, Price Chopper, seafood department.)
½ cup mayonnaise
3 tablespoons lemon juice or juice of one lemon
½ teaspoon Worcestershire sauce
¼ cup very finely chopped parsley
3 scallions, finely sliced
½ red pepper, finely diced
1½ teaspoons lumpfish caviar
  (Caviars available Guido’s fish department early December through first week of January.)
  It will taste just as good without if not available.
Salt, pepper to taste
2 leeks, dark green removed (save for making stock), finely sliced
Or baby spinach
Vegetable oil
Baguette, sliced diagonally, toasted

Fold first eight ingredients together and taste for seasoning.

Sweat leeks in vegetable oil over low heat until melted; deglaze with splash of white wine, salt and pepper.

Alternatively, sweat some baby spinach and season lightly with salt and pepper.

Heat broiler. Line gratin dish base with the leeks, top with the crab mixture and broil until browned and bubbling.

Toast baguette and serve with dish.

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Lamb Meatloaf

lambMeatloaf

By Executive Chef Rob Beuth of Hops and Vines

Yields 6 servings

Preheat oven to 325°F.

2 tablespoons olive oil
1 small onion, diced
1 tablespoon minced garlic
2 pounds ground lamb (Chef sources lamb from Sky Dance Farms, Lanesborough, MA.)
2 eggs
¼ cup panko breadcrumbs
½ cup parmesan cheese
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon fresh oregano chopped
1 tablespoon kosher salt
1 teaspoon black pepper
5 strips smoked bacon

Heat olive oil in a sauté pan. Add onions and sauté for 2 minutes. Add garlic and cook for an additional minute. Remove from heat and allow to cool.

In a large bowl combine remaining ingredients except bacon. Mix until well combined.

Cover with plastic wrap. Allow mixture to rest for 30 minutes to 1 hour at room temperature.

Using your hands, form lamb mixture into a loaf. Wrap the loaf in the smoked bacon, starting each new strip where the previous one ended. The bacon helps keep the loaf moist while baking.

Place on foil-lined sided baking sheet to catch runoff.

Bake uncovered for 25–30 minutes; internal temperature should be 155°–160°F. for medium. Allow to rest for 15 minutes before slicing.

Optional: Lamb jus could be made from pan drippings.… Read the rest

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Southern Shrimp & Grits

southernShrimpGrits

By Executive Chef Matt Schilling of The Hub

Serves 4

STONEGROUND GRITS

4 cups water
2 cups of grits, yellow cornmeal or polenta
2 cups shredded cheddar cheese
4 tablespoons unsalted butter
2 teaspoons salt, to taste

Bring water to a boil. Reduce to medium low, whisk in grits and cook, whisking frequently, for 5–8 minutes until grits are tender and creamy. Whisk in additional water if too thick; leave a bit loose so when cheese is added grits will not become too thick. Whisk in cheese, butter and salt to taste; cover and set aside.

SHRIMP

4 slices bacon
4 tablespoons butter
1 tablespoon fresh garlic minced
½ cup diced red bell pepper
½ cup finely diced shallots
1½ pound shrimp, peeled and deveined
Cajun seasoning (available in the dry spice rack at all stores)
½ cup white wine (Chef suggests dry, like Chardonnay.)
¼ cup chopped flat-leaf parsley
Scallions, sliced

Cook bacon until crisp; chop, set aside.

Melt butter in sauté pan, over medium-high heat, adding the garlic, peppers and shallots. Dust shrimp with Cajun seasoning and add to hot pan. Sauté, turning shrimp once, until bright pink, about 2 minutes. Add reserved bacon, white wine and parsley. Reduce heat to medium; simmer until all combined.… Read the rest

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Southwestern Bean Burger

swBeanBurger

Makes 10–12

Preheat oven to 325°F.

¾ cup dry mushrooms
6 cups cooked black beans
3 tablespoons chopped garlic
2¾ cups oats
6 teaspoons chili powder
3 teaspoons cumin
3 tablespoons soy sauce
1 bunch cilantro

Soak the mushrooms in hot water, drain, save liquid.

Purée all ingredients in food processor; add mushroom liquid as needed.

Form into burgers.

Bake for 10 minutes.

TOMATO SALSA

2 cups peeled, fresh tomatoes, chopped
1 teaspoon minced garlic
½ red onion, minced finely
1 bunch scallions, finely chopped
1 bunch cilantro, finely chopped
2 tablespoons olive oil
2 tablespoons red wine vinegar
Salt and Tabasco sauce to taste

Mix all the ingredients together.

TOMATILLO SALSA VERDE

1 pound tomatillos
1 Spanish onion, sliced
1 tablespoon chopped garlic
1 bunch cilantro
Splash rice wine vinegar
Salt and Tabasco to taste

Peel off outer papery skin from the tomatillos. In a small saucepan, combine the tomatillos and onion, and simmer for about 10 minutes, until soft.

Purée with the garlic and cilantro in a food processor or blender. Add vinegar, salt and Tabasco to taste.

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Roasted Acorn Squash

roastAcornSquash

Serves 6

3 whole acorn squash
1 medium pear
3 teaspoons maple syrup
1½ teaspoons butter

Preheat oven to 450°F.

Wash outside skin of whole squash.

Remove stem if still connected. Cut each squash in half lengthwise; remove seeds.

Place 2 cups water in the bottom of a roasting pan with 6 squash halves skin side down.

Stem, core and peel pear. Chop pear into ½-inch pieces, place equal amounts of pear in cavity of each squash along with ½ teaspoon maple syrup and ¼ teaspoon butter.

Cover roasting pan with foil and bake approximately 1 hour, until squash is fork tender.

Before serving, broil briefly, to reheat and lightly brown.

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Asian Cauliflower with Brussels Sprouts and Caramelized Pecans

asianCauli

CARAMELIZED PECANS

2 cups whole shelled pecans or any nuts to your liking
1 cup granulated sugar
1 tablespoon pure maple syrup

Combine all ingredients in a small sauté pan, low heat. Stir with a wooden spoon until sugar melts and nuts are coated.

Remove from stove and pour mixture on to a dry baking sheet. Smooth out to 1 layer; allow to cool.

When dry and cool, break into pieces; reserve for later. Any not used can be stored in an airtight container at room temperature for weeks.

ASIAN CAULIFLOWER

Yields 6 (8-ounce) servings

1 head cauliflower, removed from center stem, separated into bite-sized flowerets
8 Brussels sprouts, halved if small, quartered if large
1 Paula red apple or any firm-flesh apple, cored and cut into ½-inch pieces
1 cup coconut milk
2 tablespoons yellow curry powder
½ teaspoon salt

Preheat oven to 350°F.

Combine all ingredients in a roasting pan large enough to hold in 1 layer. Foil cover pan, bake in preheated oven 25 minutes. Remove cover, turn veggies with a wooden spoon and continue roasting, uncovered, 25 minutes or until all liquid is absorbed and veggies are golden brown.

Remove to serving dish and garnish with caramelized nuts.… Read the rest

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Cider-Braised Lamb Shanks with Porcini Mushrooms

ciderLambShanks

Courtesy of co-owner Chris Maserio, Guido’s Fresh Marketplace

Serves 4–6

1 (1-ounce) package dried Porcini mushrooms
2 slices pancetta, ¼ inch thick, minced
2 tablespoons olive oil
2–3 lamb shanks
3 cloves garlic, sliced
1 medium onion, small dice
1 stalks celery, small dice
1 sprig rosemary leaves removed and minced
3 sprigs thyme leaves removed and minced
¼ teaspoon ground clove
1 teaspoon ground cumin
1 teaspoon ground coriander
1½ teaspoons hot paprika
2 cups red wine
1 cinnamon stick
1 whole star anise
1 cup fresh apple cider
2 large carrots, sliced thick on bias
3 dried figs, cut in ¼-inch slices
6 shallots, halved
Zest of 1 lemon
¼ cup curly parsley, chopped
Salt and pepper to taste

Preheat oven to 350°F.

Place mushrooms in a large bowl with 4 cups of hot water and soak for 30 minutes. Reserve.

In Dutch oven, render the pancetta until crisp, then remove with slotted spoon. Reserve.

Add olive oil to hot Dutch oven. Season lamb shanks and sear on all sides until brown, about 5 minutes total. Remove and reserve.

Add garlic, onions, celery, rosemary and thyme. Sauté until onions are translucent and lightly browned.

Add cooked pancetta back to the pot along with cloves, cumin, coriander and paprika.… Read the rest

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Southern-Thai-Style “Had Yai” Fried Chicken

southernThaiChx

Had Yai (or Hat Yai) is the largest city in southern Thailand.
Famous for its street food, especially “Chicken Had.”

By Chef Jem Ezinga of Thai Food by Jem

1 (4½–5 pound) whole chicken (chef uses chicken from Climbing Tree Farm, New Lebanon, NY)
1 tablespoon coriander seeds
2 bulbs garlic
4 shallots
½–1 tablespoon kosher or sea salt, to taste
1 tablespoon ground white pepper
2 tablespoons rice vinegar
1 quart high-heat oil for frying, such as safflower, sunflower, grapeseed, sesame or peanut oil.
1 cup flour

  1. Cut chicken into 8 pieces, trimming excess fat. You may also purchase a precut chicken or ask the butcher to cut it up for you. Rinse under cold water and pat dry. Place cut pieces in a sealable 1-gallon storage bag.
  2. Place coriander in a small dry sauté pan over medium heat for a few minutes, shaking pan a few times until the seeds are fragrant.
  3. Place coriander and next 3 ingredients in the bowl of a food processor, pulse to combine, or place in the bowl of a mortar and grind with pestle. Add white pepper. Remove paste with spatula and rub on reserved chicken pieces. Add vinegar to bag, seal and flip bag to evenly coat as best as possible.
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Boom Boom Shrimp

boomBoomShrimp

By Chef Ashlin Ploss, Brava Wine Bar & Restaurant

Yields 4 servings

½ can (7 ounces) coconut milk, include liquid and solids
1 (12-ounce) bottle sweet chili sauce
2 ounces hot sauce, chef uses Frank’s
½ cup flour
1 ounce lemon pepper
½ ounce onion powder
½ ounce smoked paprika
1 ounce ground rosemary
½ ounce cayenne pepper
1 ounce dried oregano
1½ ounces granulated garlic
1½ ounces fine ground kosher salt
½ ounce ground black pepper
1 pound 16/20 shrimp or larger, peeled, deveined and butterflied, instructions below.

High-heat oil for frying such as safflower, sunflower, grapeseed, sesame or peanut oil. Preheat 3 inches of oil to 350°F. in saucepan, fry pan, wok or home basket fryer.

Place the first three ingredients in a 2-quart saucepan. Heat on medium, stirring occasionally until combined. Hold sauce on simmer until ready to serve. Sauce is enough for 2 pounds shrimp; store unused in sealed container in refrigerator. It will last for many weeks.

Combine the next 10 ingredients in a bowl large enough to hold them.

Run a paring knife from the head along the back to the tail of each shrimp. Remove the shell and digestive tract along the back, rinse with stream of cold water to clean tract if necessary.… Read the rest

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