* Exported from MasterCook *
Wood-Grilled Double-Cut Pork Chops w/Colcannon-Style Mashed Potatoes
Recipe By : Paul O'Connell -- Providence, Brookline, MASS.
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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---Pork Chops---
6 10 ounce pork rib chops
1 gallon water
1 onion -- sliced
4 cloves garlic -- crushed
3 bay leaves
1/4 cup molasses
1 tablespoon sea or kosher salt
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon red pepper flakes
1 tablespoon fennel seed
---Onion Sauce---
2 tablespoons olive oil
1/2 cup leeks -- diced
1/2 cup chipolene onions -- peeled
1/2 cup baby red onions -- peeled
2 cups Sauternes or sweet wine
1 bay leaf
2 cups veal stock
2 tablespoons thyme -- chopped
salt and pepper -- to taste
---Colcannon-Style Mashed Potatoes---
4 russet potatoes -- peeled
1 cup rutabaga -- cubed
4 tablespoons butter
1/2 cup heavy cream
1 cup savoy cabbage -- sliced
salt and pepper -- to taste
To prepare pork chops, mix water, onion, garlic, molasses and
seasonings together in a 3-gallon plastic container. Submerge pork chops
in this brine and refrigerate for 24 hours.
For the onion sauce, heat a heavy-bottomed 3 quart saucepan. Add
oil, leeks, and chipolene and red onions. Cook over medium heat, stirring
frequently, until onions begin to brown. Add sweet wine and bay leaf,
and reduce by two-thirds. Add veal stock and thyme, and simmer over
low heat for 20 minutes. Remove from heat. Adjust seasoning and set aside.
For mashed potatoes, place potatoes and diced rutabaga in a large
pot, and cook with cold water. Bring to a boil. Cook until potatoes are
done; drain. In a heavy-bottomed pot, heat butter and heavy cream to a
boil. Add savoy cabbage and sour cream. Toss until cabbage is wilted.
Remove from heat. Place all ingredients in a stainless-steel bowl, and
mash together. Season to taste with salt and pepper.
TO SERVE: Prepare a charcoal or gas grill for medium heat. Remove
pork chops from brine. Grill chops on one side until marked. Turn over.
When second sides are marked, move to low heat. Grill until meat is
cooked through. On each plate, spoon colcannon-style potatoes next to
pork chop and ladle onion sauce over meat.
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* Exported from MasterCook *
Wood Grilled Quail w/Spiced Cranberry & Persimmon Glaze & P
Recipe By : Paul O'Connell -- Providence, Brookline, Massachusetts
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
---Quail---
6 quail -- semi-boneless
olive oil
salt and pepper -- to season
watercress -- for garnish
---Persimmon & Cranberry Glaze---
2 tablespoons canola oil
2 tablespoons shallots -- diced
3 tablespoons ginger -- minced
2 teaspoons cardamom
2 tablespoons persimmon pulp
1/2 cup cranberries
1/2 cup balsamic vinegar
1/4 cup honey
1/2 cup chicken stock
---Quinoa & Red Lentil Pilaf---
2 lemons -- halved
2 bay leaves
2 teaspoons salt
3/4 cup quinoa
1 cup red lentils
1/2 cup olive oil
1/4 cup scallion -- minced
1/4 cup red pepper -- minced
2 tablespoons thyme -- chopped
2 tablespoons parsley -- chopped
salt and pepper -- to taste
Season quail with salt and pepper; set aside.
To prepare the glaze, heat a saute' pan over high heat. Add canola
oil, shallots and ginger. Then add cardamom and toss. When shallots are
transparent, add persimmon pulp and cranberries. Then add vinegar, honey
and chicken stock. Simmer for 5 minutes. Adjust seasoning and remove
from heat.
To prepare the pilaf, fill two 2-quart saucepans with water and
heat to a boil. To each pan, add half of one lemon, one bay leaf and 1
teaspoon of salt. Add quinoa to one pan and red lentils to the other.
Cook red lentils until al dente (about 10 minutes). Strain, and rinse
to cool. The quinoa will take about 15 minutes to cook. It is done when
grains split. Rinse under cold water in a fine strainer.
Heat olive oil in a large saute' pan. Add scallion and red pepper;
toss. Add cooked lentils and quinoa, and toss frequently. Add thyme and
parsley. Season to taste with salt and pepper and a squeeze of juice
from the remaining lemon.
TO SERVE: Prepare a gas or charcoal grill for high heat. Brush
seasoned quail lightly with olive oil and place breast side down on the
hottest part of the grill. Grill until golden brown, moving birds two
or three times. Flip quail over and grill for 2 to 3 minutes. Brush
some of the persimmon-cranberry glaze on breast side while cooking.
Put warm pilaf in the center of each plate. Place quail on pilaf,
and dollop persimmon-cranberry glaze on quail. Garnish with watercress.
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* Exported from MasterCook *
Veal Pastrami
Recipe By : Paul O'Connell -- Providence, Brookline, Massachusetts
Serving Size : 24 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
---Curing Brine---
4 tablespoons sea or kosher salt
1/2 cup sweet paprika
1/2 cup cracked coriander seeds
1/4 cup mace
1 cup granulated sugar
2 cups onions -- pureed
1/4 cup fresh garlic -- pureed
2 gallons water
---Veal---
1 12 pound boned veal breast -- (reserve bones)
1 cup kosher salt
1 cup black pepper -- freshly cracked
1 cup cracked coriander seeds
1/4 cup sweet paprika
2 tablespoons ground mace
1 pint whole-grain mustard
fried julienned potatoes -- for garnish
---Veal Jus---
6 pounds reserved veal breast bones from above -- brushed with oil
3 cups mirepoix (1 part celery, 2 onion, 2 carrot
4 cups dry white wine
4 cups sweet vermouth
3 bay leaves
4 sprigs fresh thyme
4 sprigs parsley
1/4 cup black peppercorns
2 gallons cold water
Mix all ingredients listed for the brine in a non-reactive (glass
or plastic) 5-gallon container. Mix well. To finish preparing the veal,
place trimmed veal breast in brine, making sure it is completely
submerged. Cover container. Place in refrigerator for 36 hours to cure.
To cook, prepare a smoker with applewood chips and heat to about
250F. Remove veal from brine and drain on rack placed over sheet pan.
Combine salt, pepper, paprika and mace in a nonreactive bowl; mix well.
Sprinkle, rub and press this mixture onto all sides of veal breast.
Place rack with breast in smoker, and smoke for 3 hours. Transfer to
refrigerator and let cool for 6 hours.
Heat oven to 350F. Place veal and rack in roasting pan filled with
water to a depth of one inch. Cover with foil. Braise one hour, or until
done. Remove from pan and let cool.
To prepare veal jus, heat oven to 450F. Put veal bones in roasting
pan and place in oven. Roast until bones are golden brown. Transfer
bones to large stockpot over medium heat. Add mirepoix, wine, vermouth,
bay leaves, thyme, parsley and peppercorns. Bring to a boil and reduce
by half. Adjust heat to medium. Add water and bring to a boil. Simmer
4 hours, skimming as needed. Strain into clean saucepan through fine
chinois. Return to stove in new pan. Reduce to 1 quart. Reserve and
keep warm.
TO SERVE: Slice cold pastrami into 1/4-inch slices. Warm in veal
jus. Transfer to warm plates. Garnish with potatoes and additional
warm veal jus thickened with a little of the whole-grain mustard. Pass
more mustard on the side.
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* Exported from MasterCook *
N.E. Blueberry Cake & White Cornmeal Cookies w/Summer Berries
Recipe By : Paul O'Connell --Providence, Brookline, Mass.
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
---Blueberry Cakes---
1 1/4 cups cake flour
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon salt
2 eggs
3/4 cup sugar -- plus some for pan
3/4 cup heavy cream
1 pint blueberries -- (1/4 for garnish)
lemon syrup -- (recipe follows)
parchment paper
---Lemon Syrup---
1 cup sugar
1 cup water
1 tablespoon lemon zest
---White Corn Cookies---
2/3 cup all-purpose flour
3/4 cup 10x (superfine) sugar
3/4 cup white cornmeal
8 tablespoons butter
3/4 cup honey
2 egg whites
---Whipped Farm Cream---
3 ounces white chocolate -- chopped
2 cups heavy cream
1/2 teaspoon vanilla
To prepare blueberry cakes, preheat oven to 325F. Sift together
flour, baking soda, cream of tartar and salt three times. Measure out
1/4 cup and reserve. In another bowl, mix together eggs and sugar very
well. In another bowl, whip heavy cream to soft peaks. Fold cream into
egg mixture by stages, alternating with dry ingredients. Add the reserved
1/4 cup of dry mix to blueberries and gently fold in; do not overmix.
Prepare a tin with twelve 2" muffin cups by lining with buttered
parchment paper disks and sugar. Spoon batter into cups and bake for 12
to 15 minutes. When cool, brush cakes with lemon syrup.
For the lemon syrup, combine sugar and water in a 2-quart saucepan
and bring to a boil. Add lemon zest. Simmer for 10 to 15 minutes. Remove
from heat and let cool.
To make the white corn cookies begin by preheating the oven to 350F.
Mix together flour, sugar and cornmeal. In another bowl, beat butter to
soft peaks. Add honey to butter and continue to beat. Add egg whites and
continue to beat until small lumps form. Add dry ingredients and beat
until mixture is smooth. Drop by tablespoons onto a cookie sheet coated
with a nonstick spray. Bake until golden. Yield is about a dozen cookies.
For the whipped farm cream, in a saucepan, scald heavy cream and
vanilla. Pour over white chocolate. Strain and cool. Using a hand whisk,
whip heavy cream mixture over ice until stiff.
TO SERVE: Place a cake on each plate. Spoon farm cream beside cake.
Stick a cookie in the cream at an angle. Garnish with reserved
blueberries.
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