Tag Archives: main course

Buffalo Chile

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We love chili! Not the greasy chili that will send you to the pepto bismol but the tasty chili that is lean flavorful delicious and nutritious. We tried making chili with several types of meats , from turkey to venison, they were all chili in the academic sense but some struck a lovely note with all tasters. The top one was made of buffalo meat. Why Buffalo? Doesn’t it taste gamey???. Not quite. The buffalo or bison kept as we  we consume today is far the free roaming herds from the past, and in many cases they are kept  like regular cattle “sans le hormones. Mainly we chose to make chili with buffalo because it is lean and delicious, and has some described it , buffalo has a slightly sweeter taste that beef.
Not into bison? No problem,  the second place (with similar tasting rating) was made of lean  chopped sirloin beef. It was also lean and flavorful

 

2 lbs chopped buffalo or 90% lean chopped sirloin meat
2 Tbsp canola oil
1 Tbls ground cumin
1 Tbsp ground cinnamon
2 Tbls powdered garlic
3 Tblsp Chile powder
salt and pepper to taste
1 yellow pepper diced
1 large onion diced
2 cloves garlic chopped
10 oz ( one can or 1 and 1/2 cups) of fresh chopped tomatoes
Chopped green onions (optional)

In a dutch oven, heat 1 Tbsp of oil and  brown bison  on low heat . Add the  dry seasonings and cook till there is no liquid left. Remove from dutch oven into a tray and cover to keep warm. Place dutch oven back on heat  add 1Tblsp of oil and cook the onion and  pepper for 5 minutes or till slightly caramelized. Add  the garlic, stir for 30 seconds then add the meat with all the juices,the tomatoes, stir, cover and set heat to low. Let cook simmering for 30 minutes. It will taste just as if you were cooking it all day!
 Serving suggestions: Put a few broken tortilla chips in the bowl before ladling in the chili. Top with grated cheddar cheese.

Steak Diane

 

Steak Diane

The classic steak dish as prepared by world-class Master Chefs just in time for a romantic for two menu.   The question remains: who is Diane? 🙂 Believe it or not, steak Diane is a tribute to the goddess of the hunt herself: Diana! How the pepper and the wine came in to play is still a mystery . But we all enjoy the end result.  Enjoy with a robust Bordeaux or Cabernet Sauvignon. 

Ingredients:( for 2)

2 rib-eye steaks (3/4 inch thick)
6 Tbls butter
1/2 tsp Rosemary
Cracked pepper and salt to taste
1/2 cup red wine

Rinse and pat dry the meat with a paper towel to eliminate odor from packaging an any loose particles. Trim the excess fat of the steaks, rub the steaks with the Rosemary and the pepper. Set aside till they reach room temperature. Heat a heavy sauté pan very hot. Place a pat of butter in the pan then place the steaks to sear; DO NOT TOUCH OR MOVE THE STEAK!, let it cook according to your liking flipping only once! :3 min on each side for rare, 4-5 on each side for medium, 6 minutes on each side for well done. If your steak is thicker you will need to increase the cooking time.
Remove the steak from the pan and place on serving dish “to rest” remember the steak will continue to cook while on the dish due to the absorbed heat.
Put the pan back on the burner and lower the heat to medium; add the butter and stir with a wood spatula or spoon, add the wine and stir, try to get as much brown as you can from the bottom of the pan. Let the alcohol boil off and pour on top of the steak. Serve immediately.

Caviar Beurre Blanc on Seared White Sturgeon

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Planning on celebrating a wonderful dinner for two for  Valentines , and anniversary or just for the joy of it? Forgo the chicken and the beef and go for delicious white sturgeon.  If you are afraid of fish, fear not! This fish has no scales to deal with and is very hard to overcook. As with all fish , get it from a trusted source, it will smell like the ocean ( and not fish) when fresh. And get good quality caviar . Our friends from Petrossian  shared the secret to one of their delicious signature dishes with us.,It’s the  double reduction of wine and fish stock in the beurre blanc! this builds incredible layers of flavor. The recipe is for 4 portions, reduce by half if making for two, or just have seconds. ENJOY!

 

Ingredients: 

2 shallots, peeled & sliced
2 cloves garlic
1 bay leaf
3 sprigs thyme
2 black peppercorns
1 cup white wine
1 cup fish fumet (stock)
1 cup cream
8 ounces butter, cut in cubes and chilled
Salt & pepper to taste
Caviar, 80 grams

 

For Mushrooms: 

1 oz. vegetable oil, we used canola
1 pound Trumpet Royale Mushrooms, cleaned and quartered
1 shallot, minced
3 sprigs thyme
1 lb. fava beans, blanched
4 7 oz. filets White Sturgeon
Chervil (optional)
Salt & pepper to taste 

 

Procedure: 

 

To make the Beurre Blanc: Combine shallots, garlic, bay leaf,  thyme, peppercorns and white wine in a saucepan over medium heat , cook until and the wine is nearly evaporated. Add the fish stock and reduce until nearly evaporated. Add the cream and reduce by half. Strain the mixture. Discard the solids and put the hot liquid into the blender and puree. Slowly add the cubes of butter to the working blender. Season and reserve in a warm place. 

 

To make the mushrooms: Place sauté pan over high heat until very hot and then add oil. Place mushrooms in a single layer in the hot pan. Add a pinch of shallots, garlic and a spring of thyme. Sauté until slightly brown and then flip to other side and repeat process. Repeat this process with remaining mushrooms. Reserve. Blanch the Fava beans in salted water. 

 

To assemble: Preheat oven to 400 degrees. Put a sauté pan on high heat and add a little oil. Season the sturgeon and place in a very hot pan. Brown the presentation side first and place in preheated oven. Sauté the mushrooms and add the Fava beans. Season. Place the cooked sturgeon on top of the mushroom fricassee. Add the caviar to the sauce and combine. Pour the caviar beurre blanc over fish and garnish with chervil.

Pocket Meat Pies AKA Empanadas

These wonderful pocket pastries have multiple incarnations among several cultures. Our Savory version are a recipe that is typical from Spain and the former colonies  South America. Seasoned browned meat meets the sweetness of cumin raisins and the right touch of chopped olives.  Look for pre- made pastry dough in the ethic section of the frozen food aisle or  make 2 large ones with prepared pie crusts . Can’t find empanada rounds? Get frozen pizza dough and cut 12 equal squares.  Stretch a tad to get a 5 inch square and follow recipe to make lovely triangle- shaped empanadas .ENJOY!

Ingredients ( for 1 dozen or two large pie crust size)

1 1/2 pound ground lean meat
1 large onion chopped
3 Tbls canola oil
1/4 cup of raisins soaked in 1/4 cup water
10 green olives, chopped
1 1/2 TBSP cumin
2 Hard Boiled eggs, chopped
Salt and pepper to taste
1 egg beaten for wash  
1 package empanada rounds or 2 pie crusts (*)

 

In a large skillet on medium high heat brown meat with cumin. Remove meat from pan, keep the drippings and add the oil and chopped onion. Cook till onions are translucent but not brown. Turn heat to low and add chopped olives, the raisins. stir in well. Turn off heat and add salt and pepper to taste. Let cool, then gently add the chopped eggs.

Meanwhile preheat oven to 350 degrees.  Take dough out of package  and fill each round with 2  Tbsp of mixture. Moisten edges using your fingertip dipped in water.  Fold each round in half and seal either by braiding the edges, by squeezing or pinching in a zig-zag fashion with your fingertips, or by pressing down with the prongs of a fork. Place pies on a baking sheet and brush on egg-wash. 
Bake in the oven for 25 minutes or till  edges are golden. Remove from oven , let sit for 5 minutes s and serve . Enjoy as part of a tapas display with  a lovely Spaniard Tempranillo or an interesting Argentinean Malbec .

(*) please pay attention to ingredients for food allergies.
Can’t find empanada rounds? Get frozen pizza dough and cut 12 equal squares.  Stretch a tad to get a 5 inch square and follow recipe to make lovely triangle- shaped empanadas . ENJOY! 

 

 

 

 

 

 

Ham Pot Pie

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So Christmas is gone and now you have a ton of leftover ham. What do to besides omelets and sandwiches? How about a whole new meal: a ham pot pie! Al it takes is two pie crusts, some ham and veggies of your choice.  We used readily available frozen peas with provided a subtle sweetness and wonderful texture . We also added raw, unmixed eggs as binders. The eggs fill in all the nooks and crannies left between the ham and peas.
The recipe is enough to make a whole pie, 4 well stuffed  individual pockets or 12 appetizer size minis. Try the excellent for the New Years buffet. Leftovers never tasted this good!

Ingredients ( for 1 pie)

1 pie crust ( top and bottom)
2 cups chopped ham
1/2 cup frozen peas ( defrosted)
2 eggs

Preheat oven to 325 degrees, bake bottom half of pie for 5 minutes. Meanwhile mix ham with peas, you will not need to season since the ham has more than enough flavor. Remove from oven and fill with ham and peas mixture, make two small depressions in the mix, crack  eggs carefully ( trying not to break the yolk) and place one in each depression. Cover with the remaining pie crust and seal the sides gently. Pinch top with fork ( 4 times) and  place back in the oven . Let bake for 25 minutes or till pie crust is golden to your liking.  Remove from oven and let stand for 20 minutes. Cut and serve.