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Entries in Condiment (8)
Wedge Salad: M at Miranova
Order all the ingredients for this recipe at our online store here.
Salad:
2 heads iceberg lettuce
2 cups Cabernet Buttermilk Dressing
2 tablespoons red onion, minced
3 ounce gorgonzola cheese
6 roma tomatoes
3 ounces caramelized bacon
1/4 cup parsley leaves
salt and pepper, to taste
Cut heads of iceberg in half and then cut each half into thirds. Plate two wedges per person and divide remaining ingredients evenly between salads.
Cabernet Buttermilk Dressing:
1/4 cup buttermilk
1 1/2 cup mayonnaise
1/8 Cabernet vinegar
1 teaspoon parsley leaves, chopped
1 teaspoon rosemary leaves, chopped
1 teaspoon thyme leaves, chopped
1/8 cup shallot, minced
salt and pepper, to taste
Mix all ingredients together until well incorporated.
Roasted Roma Tomatoes:
6 roma tomatoes
2 tablespoons Extra Virgin Olive Oil
salt and pepper, to taste
Quarter tomatoes and toss with oil and seasoning. Roast at 350 for 15 minutes. Allow to cool. Remove skins and seeds and cut into strips.
Caramelized Bacon:
3 ounces bacon
2 tablespoons brown sugar
Lay bacon in a single layer on a baking sheet. Distribute sugar evenly to cover. Bake at 350 for 10 minutes. Allow to cool and cut into strips.
Share Recipe | in Columbus Restaurants, Condiment, Salad | tagged Bacon, Dressings, gorgonzola, iceberg | Email Article | Print Article Grilled Lamb with Bacon Jam: The Rossi
Order all the ingredients for this recipe at our online store here.
Bacon Jam
½ pound bacon
¼ cup honey
1 cup chicken stock
4 sprigs of thyme
½ yellow onion (small dice)
Small dice the bacon. Render fat off the bacon and add onion. Poor off fat. Cook until onion is translucent. Add rest of ingredients and reduce until amber in color and somewhat syrupy.
Share Recipe | in Condiment, Pork | tagged Bacon, Columbus Restaurants, The Rossi | Email Article | Print Article Jen's Sage Butter (as seen on Fox 28)
Ingredients:
¾ Tablespoon fresh sage leaves, loosely packed
1 large shallot
½ cup Ohio butter, softened
1 teaspoon grated lemon rind
½ teaspoon fresh lemon juice
¼ teaspoon freshly ground pepper
Preparation:
Process sage and shallot in a food processor until chopped. Add Ohio butter and remaining ingredients; process until mixture is thoroughly blended.
Duxelle Stuffed Beef Shoulder Tender with Sherry Reduction - Inn at Cedar Falls
Serves 6
1 tbsp. olive oil
1 shallot, chopped
1 teas. garlic, minced
1/2 lb. mixed wild mushrooms, finely chopped
1 sprig fresh thyme
1 teas. lemon juice
1. Place all ingredients in a sauté pan over medium heat and cover for 3-4
Shoulder Tenders
6 - 6 oz. beef shoulder tenders
kosher salt and pepper
extra virgin olive oil
steel knife
butcher knife
Preheat the oven to 400
1. Take the butcher knife and insert it into the end of the tender. Do the same on the other end of the tender trying to make a single hole, making a tube.
2. Using the steel (which has been cleaned of debris), insert into the slit made by the knife and rotate making the hole larger, being careful not to tear the meat.
3. Stuff the tenders with the mushroom duxelles. Season with salt and pepper.
4. In a heated sauté pan over medium-high heat, place the tenders in and brown on all sides. (Do in batches of 2 or 3 if you have a smaller pan) Use the pan for you Sherry reduction.
5. Place the tender on a baking pan and place in the oven for 7-8 minutes for a medium rare to medium doneness. Remove from the pan and let rest on a cutting board for a couple of minutes before slicing to plate. Place the mashed potatoes in the center of the plate and the sliced tender around them. Spoon the sauce over.
Sherry Reduction
1 shallot
2 garlic cloves
¼ cup red wine vinegar
2 cups sherry
1 cup veal demi
extra virgin olive oil
kosher salt and pepper
1. Saute the shallots and garlic in olive oil until golden being careful not to burn the garlic.
2. Add the vinegar and reduce by half. Add the sherry and reduce in half. Add the veal demi and bring to a boil. Let simmer for 5 minutes. Season to taste
3. Remove from heat until ready to plate
Share Recipe | in Beef, Condiment, Main Course, Sauce | tagged Inn at Cedar Falls, Mushrooms | Email Article | Print Article Turkey Rub
(This can be made the day before)
1 stick unsalted butter, melted
1/4 cup paprika
1/4 cup salt
Mix ingredients and set aside. Bring to room temperature before using.
Share Recipe | in Condiment, Thanksgiving | tagged Bowman & Landes Turkey | Email Article | Print Article Madiera Gravy
(Can be made two days in advance)
turkey neck, giblets and any trimming
1 rib celery
1 carrot
1 small onion
2 cloves
1 bay leaf
2 or 3 large sprigs of parsley
1 1/2 cups chicken broth (or Bowman & Landes Turkey Broth)
1 cup Madiera wine
additional water, to cover
for serving day
2 TB. Madiera wine
3 TB. butter or turkey fat
3 TB. flour
Place turkey giblets, neck and trimmings in a small saucepan. Break carrot and celery in half and place in saucepan. Cut onion in half, stick one clove in each half and add to saucepan. Add bay leaf and parsley. Add one cup wine and chicken broth and enough water (if needed) to cover. Bring to boil, lower heat to simmer, cover with lid slightly ajar and cook for two hours. Strain. You should have two cups. If not, add enough water to equal two cups. Chop giblets and add them back to stock if desired. Chill.
While turkey is sitting:
In saucepan, melt butter or turkey fat and stir in flour. Let cook over moderate heat until flour aroma disappears, about 1 minute.
Pour all juices from turkey roasting pan into tall narrow cup or fat separator. Let fat rise to top and pour brown juice underneath into saucepan with gravy. Put roasting pan over heat and deglaze with remaining 2 TB. Madiera and about 1/4 to 1/2 cup water. Let it boil, scraping up any brown bits to dissolve them. Add content to gravy and season with salt and pepper.
If gravy is too thick, add some stock or milk. If too thin, dissolve 1 TB. cornstarch in 1 TB. cool water and stir, a bit at a time, into simmering gravy until desired consistency is reached. Remember, it will continue to thicken as it cools.
Cranberry Orange Sauce
(Can be made two days in advance)
12 oz cranberries
1 cup sugar
1 cup orange juice (preferably fresh)
In a medium saucepan over moderate heat, dissolve sugar into orange juice, stirring from time to time. Stir in cranberries and cook until cranberries start to “pop” or open, about 10 to 12 minutes. Remove from heat and pour sauce into bowl. Refrigerate. Sauce will thicken as it cools. Bring to room temperature before serving.
Share Recipe | in Condiment, Thanksgiving | tagged Cranberries, Orange Juice | Email Article | Print Article 
