Grilled salmon and marinated asparagus on shrimp/saffron risotto.
A Burmese-style chicken and cauliflower curry with heat.
Monkfish with mixed veg. trumpet pasta and french cut green beans on a cream tomato/garlic/basil/butter sauce.
Grilled brined pork chop, celery root/parsnip puree and roasted garlic/lemon broccoli rabe.
Steelhead on a potato/herb/garlic/cream reduction with roasted pearl couscous and asparagus.
Steelhead, mixed veg. Orzo and broccoli on a garlic/tarragon/potato/shallot cream reduction.
Halibut, mixed lentils and garlic roasted baby chokes.
Tri-Tip with horseradish-egg cream, mashies, watercress and haricot vert.
Collard Greens, Spicy black-eyed peas and sweet Cornbread.
1 Chuck Roast
3-4 slices bacon cut into lardons
1/2 cup Canola oil
1 large onion (chopped large)
3 carrots (large chop)
4 celery stalks (halved)
2/3 cup cognac or brandy
1 bottle Pinot Noir
1 heaping tbsp. beef stock paste
1/4 cup Marsala + 1 tbsp. butter
1 cup chicken stock
1/2 tsp. ground nutmeg
Fresh thyme, rosemary
Flour, salt, pepper
The most important thing is to thoroughly remove all fat, sinew and connective tissue from your beef, including the thin membrane underlying the fat. You simply won’t get the tender melt in your mouth result if you skip this step. Don’t just dive in, use your hands to find the natural sections of the cut and work from there. It is time consuming, but after you’ve done it a few times the butchery becomes second hand. Try to slide your blade just under the membrane as far as possible and then lift with a sawing motion to take off in one large piece. Reserve all trimmings.
Once clean, cut the meat into “bite size” pieces, keeping in mind it will shrink during cooking. Place in a bowl and salt and pepper liberally. Add beef trimmings and bacon lardons to heavy cast iron pot and render, add oil and continue to render until everything is nicely browned. Remove solids with a slotted spoon and bring heat up to med. high. Sear beef well and completely in batches of 6-7 pieces and place in strainer over a bowl so you can catch the juices and add to the pot later. Once your beef is seared, leave it to cool and add the onion, carrots and celery (large pieces because you will be removing them after cooking) Simmer in the fat for 10 mins, scrapping up all the brown bits from the bottom of the pan. Remove and reserve. Now for the fun bit.
Thoroughly coat your seared beef with seasoned flour (salt/pepper). I just add about a cup and half to the beef already in the strainer and toss it, making sure to pat it in well with my hands. Dump all but 2 tbsp. of fat from the pan and bring to med. high heat. Add all of the floured beef to the pot. Add 1/3 brandy and flambé shaking the pot and tossing the meat until the flame goes out. Repeat twice…the object is to really cook the flour onto the beef. Add full bottle of wine and get busy scrapping everything off the bottom of the pot. Add beef paste and 1 cup of water, the sautéed veg and 4 thyme stalks and 1 3-4 inch rosemary stalk. Bring to a slow simmer, cover and cook for 3 hours or until the beef can be cut with a fork and the sauce coats the back of a spoon. Oh, no, you’re not done yet. ;)~
Add the following to the pot about an hour before it is done. Quarter your bigger mushrooms leaving the smaller ones whole and sauté in a dry pan until they drop all their liquid and are nicely browned. Deglaze with Marsala, cook out and add butter. Reserve. In the same pan, add pearl onions and sauté until well caramelized, add chicken stock, nutmeg and a handful of fresh parsley and reduce by half. Remove the parsley and add the mushrooms and then add every to the BB.
Serve over egg noodles and garnish with parsley. That’s it. Enjoy!