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Stuffed Sirloin of Beef with Wild Mushroom Sauce |
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4 pounds sirloin strip loin, completely trimmed, tips removed 8 slices bacon Stuffing 1 tablespoon butter 2 large shallots minced 1 clove garlic, minced 1 pound cremini mushrooms diced 1 teaspoon chopped fresh tarragon leaves 2 cups fresh bread crumbs 1/2 cup Veal (Brown) Stock (see recipe) Salt and pepper, to taste 6 slices country bacon Wild Mushroom Sauce 2 tablespoons butter 1 large shallot minced 1/4 pound porcini mushrooms sliced 1/4 pound mushrooms chanterelle sliced 1/2 pound cremini mushrooms sliced |
Salt and pepper, to taste Remove all the fat from the piece of sirloin strip, cut into 8 (8-ounce) slices. Place 1 slice at a time between 2 pieces of plastic wrap. With a cleaver or mallet, flatten each slice evenly, set aside. Heat butter in a skillet and saute shallots and garlic 1 minute. Add mushrooms and continue to saute 4-5 minutes. Add chopped tarragon and bread crumbs, stir and remove from heat. Stir in Veal Brown Stock, season with salt and pepper to taste and mix well. Spoon mushroom filling over each steak slice. Roll tightly and wrap each with a slice of bacon. Broil 2-3 minutes on all sides under on a hot broiler. Place in a baking pan and finish cooking in a preheated, 350 degree oven for 3-4 minutes. Slice each stuffed steak on a bias on a cutting board. Heat the butter in a saucepan over medium high heat and saute the shallots 1 minute. Add the mushrooms, season with salt and pepper and saute 3-4 minutes. Stir in flour, then and stir Veal (Brown) Stock. Bring to boil, reduce heat to simmer and cook for 30 minutes. Add sherry and chopped parsley. Adjust seasoning with salt and pepper to taste and simmer 4-5 minutes. Keep warm until serving time. Spoon wild mushroom sauce on heated dinner plate and arrange the sliced steak on the sauce. Serve hot. |
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Black-Eyed Peas with Ham Hocks
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[Back to top] Makes 6 to 8 servings
Black-eyed peas have an earthy flavor that marries well with the smoky
overtones from the ham hocks. Fresh black-eyes are best, but if you
can't find them, dried are fine.
2 smoked split ham hocks
2 quarts water
2 pound fresh black-eyed peas
1 small onion chopped
1/2 tablespoon crushed dried red pepper
flakes
1 tablespoon chopped fresh thyme
1 teaspoon salt
1 teaspoon freshly ground black pepper
In a saucepan, bring the ham hocks
and water to boil, making sure the hocks are covered. Reduce heat and
simmer, covered,for about
1-1/2 hours or until meat can easily be removed from the bone and stock
is well flavored. Remove ham hocks from pan, discard skin, dice ham
into small pieces and return to stock. Add black-eyed peas, onion,
dried red pepper flakes and chopped thyme. Bring to boil, then reduce
heat and simmer 30 minutes. Adjust seasoning with salt and pepper
and serve immediately.
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Marinated Black-Eyed Peas
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[Back to top] Makes 8 to 10 servings
Black-eyed peas in this dish is a true taste of heritage. It may remind
some people of a popular black-eyed pea salad called Texas Caviar.
1 cup diced Roasted Red Pepper (see page)
1/2 cup diced red onion
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1/2 tablespoon chopped fresh parsley
3 cups Black-Eyed Peas and Ham Hocks, cooled (see recipe)
3/4 cup peanut oil
1/4 cup red wine vinegar
1/2 tablespoon dark brown sugar
1 teaspoon Worcestershire Sauce
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon crushed dried red pepper flakes
In a large bowl, combine the roasted red pepper, red onions, garlic,
basil, parsley, and Black-Eyed Peas. In a small bowl, blend the oil,
vinegar, brown sugar, Worcestershire sauce, salt, pepper, and red
pepper flakes. Pour the dressing over the black-pea mixture and refrigerate.
Serve chilled.
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Marinated Black-eyed Peas with Roasted Red Pepper Vinaigrette •
Savannah Crabcakes
[Back to top] 1/4 cup butter (1/2 stick)
Breading Peanut oil for deep frying
Heat butter in a small saute pan and cook onion until transparent.
Set aside. In a large bowl, combine onion, egg yolks and mustard.
Stir in bread, cayenne pepper, Old Bay seasoning, mayonnaise, parsley,
Tabasco sauce, Worcestershire sauce, lemon juice, salt and pepper.
Gently fold in the crab meat being careful not to break up the lumps.Form
into 3 ounce cakes. Chef's Tip: For a lighter
dish, dust crab cakes with flour and saute in peanut oil or butter
over medium high heat for 3-4 minutes on each side. You may also bake
unbreaded crab cakes without the flour. Sprinkle lightly with melted
butter and paprika and bake in a preheated, 350 degree oven for 6-8
minutes or until brown on top. •
Sauteed Shrimp with Tomato Broth and Pan Fried Grits •
Grilled Quail Stuffed with Collard Greens with Creamy Grits
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Makes 8 servings
After just one bite of this salad, the president of Golden Bird Restaurants,
the first African-American family-owned fried chicken chain in California,
asked to add it to his menu.
4 cups mesclun baby greens
1 cup Roasted Red Pepper Vinaigrette (see recipe)
11/8 pints Marinated Black-Eyed Peas (see recipe below)
1 cup Tomato Concasse (see recipe)
1/2 cup diced red onion
Place 8 salad plates in the refrigerator to chill. In a medium bowl,
toss the greens with Roasted Red Pepper Vinaigrette. Arrange the salad
in the center of the chilled plates. Top the salads with Marinated
Black-Eyed Peas, Tomato Concasse, and diced onions. Serve immediately.
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Roasted Red Pepper Vinagrette
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Makes 3 1/2 cups
2 1/2 cups peanut oil
3/4 cup red wine vinegar
2 tablespoons cold water
1 tablespoon chopped fresh basil
1/2 cup Roasted Red Peppers (see recipe)
1 tablespoon brown sugar
1 clove garlic 1 teaspoon salt
1 teaspoon freshly ground black pepper
In a blender or food processor, combine the oil, vinegar, water, basil,
roasted pepper, sugar, garlic, salt, and pepper. Blend until smooth.
Refrigerate until ready to serve will keep 1 to 2 days in the refrigerator.
Roasted Red Peppers Makes 11/2 cups Roasting has become a popular
treatment for vegetables on modern menus. Hold the peppers over a
bowl as you peel away the charred skin to be sure you capture every
drop of the delicious roasted juices. 4 red peppers Roast the red
peppers over a hot flame, using metal tongs, or under the broiler
until they are charred all over. Place the peppers in a brown paper
bag, seal it, and set aside until cool enough to handle, about 15
minutes. Remove the charred skin, and cut each pepper in half to remove
its seeds. Rand refrigerate the peppers covered until ready to use.
[Back to top
Makes 8 Servings
1 small onion minced
4 egg yolks
2 teaspoons Coleman's dry mustard
8 slices white bread crusts trimmed, flattened finely diced
1/4 teaspoon cayenne pepper
2 teaspoons Old Bay seasoning
1/2 cup mayonnaise
2 tablespoons freshly chopped parsley
3 dashes Tabasco sauce
2 teaspoons Worcestershire sauce
1 teaspoons fresh lemon juice
1 teaspoons salt
1/2 teaspoon white pepper
3 pounds jumbo lump crabmeat picked clean
2 eggs beaten
1 cups milk
1 cups all-purpose flour
1 cups freash bread crumbs
Preheat deep fryer to 350 degrees.
In a small bowl, combine beaten eggs and milk. Dip crab cakes in flour
and then using a slotted spoon dip in the egg wash. Sprinkle with
fresh bread crumbs, coating well. Deep-fry 5 minutes or until golden
brown. Serve with lemon wedges and Tartar Sauce.
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Makes 8 servings
24 large shrimp, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoon chopped fresh thyme
1/2 cup (1 stick) butter
4 cloves minced garlic
6 cooked Pan-Fried Grits Triangles (see recipe below)
2 cups Tomato Broth (see recipe below)
8 sprigs fresh thyme
Place the shrimp in a bowl and season with salt, pepper, and thyme.
Heat the butter in a saute pan over medium high heat. Saute the 1/2
the garlic and 12 shrimp for 2 to 3 minutes on each side, or until
shrimp are firm; do not overcook set aside repeat with the second
batch of shrimp. To serve, place a Pan-Fried Grits Triangle in the
center of each soup plate. Place a second triangle at an angle across
the top. Arrange 3 shrimp around the triangles. Spoon the Tomato Broth
around the shrimp. Garnish with a sprig of fresh thyme in the center
and serve immediately.
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Pan-Fried Grits Triangles
Makes 6 to 8 servings
If you like fried polenta as the basis of appetizers and first-course
dishes, you1ll think these, with their Southern accent, are really
terrific.
2 cups water
1 teaspoon salt
1 teaspoon white pepper
1/2 cup butter
1/2 cup stone-ground grits
1/2 cup heavy cream
2 eggs, beaten
1 cup all-purpose flour
Bring water to boil in a saucepan. Add salt, white pepper and 2 tablespoons
of butter. Gradually stir in grits and cook, covered, 5-6 minutes.Stir
in cream. Pour cooked grits in a buttered 9x5-inch loaf pan and refrigerate
for 2-3 hours or until firm. Remove grits from loaf pan and cut into
1/2-inch slices, then cut each slice in half diagonally, forming triangles.
Dip each triangle in eggs and then dredge in the flour. Heat the remaining
butter in a skillet over what kind of heat, and cook the grits on
both sides until golden brown. Keep warm until ready to serve.
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Tomato Broth
Makes 1 quart
1/4 cup (1/2 stick) butter
1/2 cup diced yellow onion
3 cloves finely chopped garlic
1/4 cup diced celery
1 cup dry white wine
3 cups Shellfish Stock (see recipe)
1 cup Pomi Strained Tomatoes or any heavy tomato sauce
1/4 cup tomato paste
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
1 tablespoon granulated sugar
1 tablespoon finely chopped fresh thyme
2 tablespoons softened butter
Heat butter in saucepan over medium heat. Saute onion, garlic and
celery. Add white wine and Shellfish Stock. Bring to boil, then reduce
heat. Add strained tomatoes, tomato paste, salt, black and cayenne
peppers, sugar and thyme. Simmer broth 30 minutes. Blend in blender
until smooth. Strain through fine sieve and correct seasoning, if
needed. Whisk in butter, a little at a time.
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Makes 6 servings
Leftover greens are common in African-American refrigerators. For
something elegant, serve them to guests stuffed in quail on creamy
grits.
6 whole quail, breastbones removed
2 tablespoons olive oil
Salt, to taste
Freshly ground black pepper, to taste
1 1/2 cups Southern Collard Greens (see page)
1/2 cup Chicken Stock (see page)
2 tablespoon red currant jelly
1/4 teaspoon dried red pepper flakes
2 cups cooked Creamy Grits (see page)
Preheat the oven to 375 degrees. Rub the quail with oil, and season
them inside and out with salt and pepper. Place the quail on the rack
of a roasting pan, and roast for 15 to 20 minutes [or until what?
is there another way of telling when the birds are done? Also, do
we need to worry about crowding. Six birds, even if they are small,
strikes me as a lot]. Remove the quail from the oven and set aside
to cool. Stuff each bird with 2 ounces [can you tell us in volume
how much to put in each bird? Most home cooks don't have scales] of
cooked Southern Collard Greens. Preheat the grill until white ash
forms on top of coals or preheat the broiler to high place broiler
pan under broiler to heat. Start reduction after is the bird place
in the oven. In a small saucepan, bring the Chicken Stock, jelly,
and red pepper flakes to a boil, then reduce until syrupy orit coats
the back of a spoon. about 1 hour. Grill quail evenly over medium
hot coals, basting with the syrup until thoroughly heated 4 to 5 minutes
on each side. Perch each quail on a bed of Creamy Grits and serve
immediately.
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Darrell Fluman
10354 Topanga Cyn.Bl.
Chatsworth, Ca 91311
or email to:
Mightychef_4u@hotmail.com