Type of Cuisine: September 2010 Archives

Moroccan Inspired Braised Lamb Shanks

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Submitted by Celadon

Lamb-Shank.jpgMoroccan Inspired Braised Lamb Shanks with Golden Raisin and Toasted Almond Couscous

  • 4 lamb shanks
  • 1 LB  onion, large dice
  • 1 LB  carrots, large dice
  • 1/2 LB  fennel, large dice
  • 1/4 cup  olive oil

Season lamb shanks with salt and black pepper
Roast in a 450º oven until golden brown, about 30-40 minutes
Sauté vegetables in olive oil

Braised Beef (Sandwich)

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Submitted by Brix Restaurant

asian-braised-beef.jpgThis braised beef recipe is a great way to utilize the chain of a Fillet Mignon. It is served over toasted bread to make an open-faced sandwich
for lunch at Brix. This is an original recipe created by chef Anne Gingrass.

INGREDIENTS
  • 2 ½     pounds    beef chain, trimmed and cut into 3 inch pieces
  • Season with salt and pepper and brown in a rondeau
  • 1  each small onion, cut into 8 wedges
  • ½  each carrot, cut on a diagonal
  • 1  stalk  celery, cut on a diagonal
  • ½  each jalapeno
  • 1-2  cloves garlic
  • 1  cup chopped fresh tomatoes
  • 2  stalks  lemongrass, sliced
  • 2  ¼ inch slices ginger
  • 1  each star anise
  • ½   small stick    cinnamon
  • 1  each lime leaves
  • 100  ml red wine
  • To cover veal stock

Boon Fly Fried Chicken

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recipe_BoonFlyCafe_friedchicken.jpgSubmitted by Boon Fly Cafe

Complete meal includes:
10 Pieces Crispy Fried Chicken
Collard Greens

Fried Chicken (Ingredients)
  • 1 Whole chicken cut into 10 pieces (wing, thigh, drumstick, breast cut in half)
  • 2 cups Franks Hot Sauce
  • 1 Cup Butter Milk
  • 1 Tbl Cayenne
  • 1 Tbl Garlic Powder
  • 1 Tbl Onion Powder
  • 5 cups AP Flour
  • Kosher Salt and Freshly Ground Black Pepper

Green Eggs and Ham

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recipe_BoonFly_GreenEggsHam.jpgSubmitted by Boon Fly Cafe

Complete breakfast includes:
  • Lemon Leek Cream
  • 4 Poached eggs
  • 4 Slices Country Ham
  • Hash Browns

Lemon Creek Cream (Ingredients)
  • 4 TBL Butter
  • 2 Bunches Scallions
  • 1 large Leek
  • 2 lemons, zested and juiced
  • 1 tsp Coriander Seed
  • 1 Cup Flat Leaf Parsley Leaves
  • 2 Cups Heavy Cream
  • Kosher salt to Taste

Sweat scallions, coriander and leeks in butter until soft (no color).  Add lemon zest and juice and reduce by half. Add cream and slowly simmer for about 45 minutes ( do not let cream boil, it must only simmer slowly) Add parsley leaves and cook for 2 more minutes.  Puree all until very smooth. Season to taste with kosher salt.

Hash Browns (Ingredients)
  • 6 Russet Potatoes
  • Olive Oil
  • Kosher Salt and freshly Ground Black Pepper

Toss potatoes with oil, salt and pepper. Place on a tray and roast for 25 minutes. Remove from oven and let cool.  When cool, peel potatoes and shred to be used for hash browns.

To plate:
Place Hash Brown Potatoes on bottom of plate, then add two poached eggs.  Carefully place fried ham sliced on top of eggs and ladle leek cream around.
Serves 2

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