CookTeaser

Serves 2

A CookTale

Calves Liver and sauteed Onions, a dish that immediately lets you know it’s delicious, but proceed carefully. Together they represent the high priest and priestess of the formidable world of carbs. As a once-in-awhile treat and, casting fear aside, the combination is well worth it.
Growing up as a kid in the midst of the Depression, Liver from the local butcher was an inexpensive ingredient, and I can still remember having it along with spaghetti and Del Monte Tomato Sauce quite regularly. Who cared about carbs back then? And we’re still here. So there!

INGREDIENTS for the sauteed Onions

3 Vidalia Onions (thinly sliced on a Mandoline)
2 Ounces of Butter + 1 TB of EVOO
4 Ounces of Water
Kosher Salt & Black Pepper

METHOD

1. Heat a large deep sided saute pan to high, add the Butter & EVOO. When the Butter ceases to sizzle, add the sliced Onions. Toss to combine, lower the heat & carefully add the Water. Cover & allow to simmer for 10 minutes.

2. Remove the cover & saute until very tender & very fragrant. This could take as long as 30 to 40 minutes. Continue to add water as needed, the Onions must not dry out or begin to take on too much color.

INGREDIENTS For the Calves Liver

12 oz of fresh Calves Liver, cut into 4 pieces (all gristle & arteries removed by the butcher)
Kosher Salt & Black Pepper (season generously)
1 TB of EVOO (for marinating)
2 TB of Butter (for pan frying)

METHOD

1. Heat a well seasoned cast iron pan or an electric fry pan (my favorite) to medium high. When the Onions have been sauteed to Onion perfection, it’s time to quickly saute the Calves Liver.

2. Add the 2 TB of Butter & when it stops sizzling, add the Calves Liver, two slices at a time. Saute for no more than to 2 minutes a side. As usual, we prefer all meats to be on the rare to medium rare side. That’s entirely up to you.

3. Prepare to plate. Add a generous amount of the sauteed Onions to the plate, top with 2 slices of the Calves Liver. Spoon on a TB of the Buttery pan juices

You’re looking at what is usually one of the most pricey cuts of Beef. But this month we discovered it in a Sam’s Club holiday brochure. A package of two, 1-1/2 LB pieces, priced at about $12.00. When I asked the butcher “how are they?”, he answered “they’re awesome”. A slight exaggeration, but they were quite good. Plated with the Mustard Peppercorn sauce was even better.

INGREDIENTS

A 1-1/2 Pound Fillet of Beef
Kosher Salt & Black Pepper
1 TB of EVOO + 1 TB for the pan

METHOD

1. Heat the oven to 425F degrees.

2. Heat a well-seasoned cast iron grill pan to high heat & add the TB of EVOO. Thoroughly sear the Beef on all sides. To sear it properly might take as long as 20 minutes, but well worth it.

3. Move the grill pan to the oven & roast for 10 minutes, or until an internal instant thermometer registers between 115 & 120 degrees. That is if you like your Beef pink & on the rare side.

$. Allow to rest for 5 to 10 minutes before slicing.
Plate & spoon on any accumulated juices.

RECIPE Mustard Green Peppercorn Sauce

INGREDIENTS

3 Shallots (finely minced)
2 TB of Butter
1/3 cup of dry White Wine
2 TB of dried Green Peppercorns (Hydrate in a small amount of hot water for 1 hour)
1 cup of Heavy Cream
2 TB of Dijon mustard
¼ tsp of Salt (or to taste)

METHOD

1. Cook the Shallots in the Butter in a small saucepan over medium-low heat until they are soft & translucent, about four minutes. Increase heat to medium-high, add the Wine & Peppercorns (drained). Cook until mixture reduces by half, about five minutes.

2. Stir in the Cream & Dijon Mustard; boil until the mixture reduces slightly, just enough to coat a spoon, about three minutes. Season with Salt.

A CookTale

Cathie asked, “What’s for dinner”? “How about that Rabbit in the freezer”. By the time it defrosted, I had gathered and prepped the necessary ingredients. Guanciale, Onions, Garlic, Mushrooms, Rosemary Leaves, Thyme and all else. The actual preparation began before noon, and by dusk it was still simmering in the oven. By the time we sat down, about 7PM, the seven hour cooking marathon was just winding down. So we asked each other, “was it worth all that effort”?. It was a satisfactory dinner, but far from something I’d quickly embark on again.

INGREDIENTS

1- 3 pound Rabbit, (cut into stew sized pieces)
4 Ounces of Guanciale (1/4″ dice)
3 Garlic Cloves (sliced)
1/2 Cup of EVOO (more if needed)
3 TBs of Butter
2 Red Onions (finely sliced)
2 Cups of Sherry + 2 Cups of Chicken Broth
2 Ounces of Glace de Viande (diluted in broth or water)
1 Cup of Mushrooms (sliced or quartered as required)
Kosher Salt & Black Pepper
3 Bay Leaves
2 Additional cups of Sherry + 2 Cups of Chicken Broth
1 tsp of Cornstarch dissolved in 1/2 cup of water
3 Rosemary Branches + 3 Thyme Branches
1/4 Cup of Flat Leaf Parsley (finely chopped)

METHOD

1. Heat the oven to 350F degrees.

2. Heat a 3.75 quart Le Creuset type casserole, add the EVOO, the Guanciale & the Garlic. Saute until the Guanciale has taken on color & the Garlic slices are tender. Remove to a bowl.

3. Add the Red Onion slices & saute until they’re quite tender. Add them to the bowl. Add another TB of EVOO, add the Rabbit pieces in small batches & sear them all until they are extremely browned on all sides. Remove to the bowl. Add the Mushrooms & saute until tender, these also go into the bowl.

4. Deglaze the casserole with 2 TB of the Sherry & Broth scraping up as much as of the dried ingredients as possible. Return all the contents of the bowl to the casserole, add the remaining Sherry & Broth. Add the Bay Leaves, the Branches of Rosemary & Thyme. Cover & bake in the oven for 2 hours.

5. Once the Rabbit & the vegetables are cooked & tender, remove them to a bowl. Strain whatever liquid remains in the casserole, discard the greasy fat. Add the 2 more cups of Sherry & Broth. whisking them together over medium heat. Add the Glace deViande. Add the Cornstarch & water to thicken the sauce.

6.Adjust the seasonings, sprinkle with the Parsley & serve.

A CookTale

Today is 11/11/11, occurring only once In a Hundred Years. I hope this dinner does this century event justice. It was not too difficult a prep; by assembling the ingredients in small individual bowls, it went quite smoothly. The Loin Chops from my ever-reliable source, The Smokehouse of the Catskills, added 75% to the quality of dinner. Madeira, the great fortified wine of Portugal, added to the savoriness of the Sauce.

INGREDIENTS For the Loin Lamb Chops

4 Loin Lamb Chops (have the butcher trim the excess fat)
Kosher Salt & Black Pepper
1 TB of EVOO + 1 TB for the pan

INGREDIENTS For the Rosemary Madeira Sauce

1 large Shallot (finely chopped)
1 small Garlc Clove (smashed)
1/2 Cup of Madeira (imported preferred)
1 large Sprig of Rosemary (leaves removed & chopped)
1 TB of Parsley (finely chopped) + 1tsp for plating
1/2 Cup of Chicken Broth, or enriched Chicken Broth with 1 ounce of Chicken Demi Glace (highly recommended)
1/2 tsp of Butter
1/2 tsp of Wondra Flour (preferred)
1/2 TB of Dijon Mustard
1-1/2 TB of Heavy Cream

METHOD

1. Heat a well-seasoned cast iron pan to medium high. Season the Lamb Chops with Salt, Pepper & 1 TB of EVOO.

2. Add the extra 1 TB of EVOO to the pan. When near the stage of smoking, add the Chops & cook 3 minutes. Turn & cook 3 minutes longer. Their internal temperature, measured with an instant thermometer, should be no more than 125F Degrees. Remove the Chops & set aside covered to keep warm.

3. Pour off any extra fat from pan. Add the Garlic & Shallot. Saute until they become transparent & tender. Add the Madeira, Rosemary, & Parsley, stirring up browned bits from the bottom of the pan. Simmer over high heat until syrupy, about 3 minutes.

4 Add the enriched Chicken Stock & simmer until sauce is reduced by about half. Stir the Mustard & Cream into the sauce. Adjust the seasonings & bring to a boil. Add the whisked Beurre Manie (1/2 tsp of butter and 1/2 tsp of Wondra) to sauce. Stir well until incorporated & the sauce has thickened, about 2 minutes.

5. Remove sauce from heat. Plate the Lamb Chops, 2 per plate, & generously add the sauce. If available, garnish with sprigs of Rosemary.

A CookTale

One day last week, our friend Gerry Cuffe handed Cathie a recipe for Venison with Rosemary and Dried Tart Cherries and announced, “When the season opens, a filet of Venison will be at your door”. We liked the recipe and said “why wait”? Let’s prepare it with a filet of beef. The result was, may I modestly say, worthy of an elaborate dinner party. When Gerry does arrive at our door, we’ll plan a redux with the Venison and make sure that Gerry and Barbara join us.

INGREDIENTS

2 Filets of Beef (5 ounces each)
2 tsp of Fresh Rosemary Leaves
1 tsp of Coriander Seeds (whole or ground)
1 Small Garlic Clove
2 tsp of EVOO
Kosher Salt & Black Pepper
1/2 cup of Port Wine
1/3 Cup of Dried Tart Berries
1 Cup of Beef Broth (enriched with Demi Glace or a Beef Bouillon)+ 1/2 Cup of Water
1 tsp of Cornstarch
2 TBs of Black Currant Jelly

METHOD

1. With a mortar & pestle, grind the Rosemary Leaves, Garlic & Coriander, then add the EVOO until emulsified to a paste.

2. Place the Filets of Beef on a plate, (tie each around the middle with string). With a spatula, spread a thin coat of the paste on the Filets. Cover with plastic wrap & refrigerate for about 20 minutes.

3. Preheat the oven to 450 F degrees.

4. Heat a well seasoned cast iron pan over high heat until very hot. add the remaining tsp of EVOO. Season the Filets with Salt & Pepper, then cook for about 3 minutes a side. Transfer the pan to the oven & roast for no more than 4 minutes, until an instant read thermometer reads 125F degrees. Transfer the meat to a plate & cover tightly with foil.

5. In the same pan add the Port & Cherries & deglaze by boiling over moderately high heat, stirring & scraping up the brown bits. Stir together the enriched Broth, Water & Cornstarch & add to the pan. Simmer stirring until the mixture has thickened. Whisk in the Black Currant Jelly until dissolved.

6. Just before plating, with the heat off, dip each Filet into the sauce, then add a puddle of the sauce onto each plate & top with a Filet.