Tag: Chef Recipes


Summer Grilling & Swilling at the Astor Center

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Last week we had the pleasure to provide the meat for a lovely food and wine event at the Astor Center in New York. The event was titled “Grilling and Swilling: Hot Weather Reds and Heritage Meats,” and looked at pairing favorite summer grilling recipes with delicious red wines. The event helped raise money for our friends at Heritage Radio Network.

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Chef Emily Peterson collaborated with wine expert Kimberly Severson to bring us these summer delights!

 

Charred Oregano and Lemon Chicken

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Paired with Lagrein Rosato, Muri Gries 2012 from Alto Adige, Trentino-Alto Adige, Italy

Protein: 1 Chicken, cut up into 8 or 10 bone-in service pieces (generally 2 wings, 2 drumsticks, 2 thighs, and 2 or 4 breast pieces)

For the Marinade:

1 lemon

1/3 cup kosher salt

2/3 cup dried oregano

2 cups unoaked white wine

 

1. Melt one cup butter in a small sauce pan. Add the juice of the lemon and turn off the heat

2. In a large bowl, or gallon-sized zip top bag, combine the salt and oregano. Completely coat each piece of chicken in the mixture so that you can barley see any chicken through the coating.

3. Grill the chicken over high heat. As you turn it, basted it with the butter-lemon mixture. Cook until you have good color all the way around. This takes about 15 minutes. It smells amazing and you’ll understand why you’re outside when you see the herb-scented smoke plumes floating over your neighbor’s place.

4. Transfer the chicken to a pot large enough to comfortably hold it all, add the wine and remaining butter-lemon mixture and tightly cover. You can proceed from here either on a gar grill or inside on the stovetop.

5. Cook the chicken over medium-low for about 90 minutes, until the chicken is cooked through and falling off the bone.

 

Pork Soulvaki with Tzatziki and Pita

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Paired with Touraine Rouge ‘Les Cots Hauts,’ Mikael Bouges 2010 from Touraine, Loire, France

 

Protein: 2 lbs pork shoulder, cut into two inch cubes

 

For the Marinade:

2 cups red wine

2 tsp dried oregano

2 tsp ground cumin

2 tsp dried thyme

1 tsp cinnamon

6 cloves smashed garlic

kosher salt

Freshly ground pepper

1 whole red onion, peeled, root and stem end removed

 

For the Tzatziki

2 cups grated cucumber, seeds avoided

2 cups full-fat Greek yogurt

½ cup chopped fresh mint leaves

A heavy glug of extra virgin olive oil

1 Tbs finely minced garlic

Kosher salt to taste

 

Serve with 4 scallions, thinly sliced on the bias

1 cup flat –leaf parsley, roughly chopped

Warm pita bread

 

1. combine all the marinade ingredients, including the pork, a large pinch of kosher salt and a few cracks of black pepper in a bowl. Cover and refrigerate at large 2 hours, but preferably overnight.

2. Meanwhile, make the yogurt sauce – stir together all the ingredients, starting with just a pinch of salt, then taste and add more salt if you’d like. Keep cold. This can keep in the fridge for up to a week.

3. Skewer the pork cubes onto wooden or metal skewers (if using wood, make sure the ends don’t poke out form the pork – they’ll burn even if you soak them). Grill over medium-hot, preferably charcoal, but gas will do the job too, 20-25 minutes. Generously baste with the marinade for the first 19 minutes.

4. Arrange the skewers on a pretty serving platter and sprinkle with scallions and parsley. Serve with the cold yogurt sauce and the pita, wrapped in a beautiful tea towel.

 

Korean Beef Bulgolgi Ssambap

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Paired with Lambtusco ‘Il Giullare,’ Roberto Negri 2011 from Lambrusco, Emilia-Romagna, Italy

 

Protein: 2 pounds of sirloin steak sliced very thin across the bias (or boneless short ribs)

 

For the marinade:

2 scallions, thinly sliced

¼ cup sugar

3 Tbs chopped garlic

5 Tbs soy sauce

2 Tbs sesame oil

2 Tbs dry vermouth

1/8 tsp ground black pepper

A dash of Sriracha

 

Serve with whole bib lettuce leaves, Kimchi, Gochujang (Korean chili paste)

 

1. Combine the beef and the marinade ingredients in a bowl. Cover tightly. Refrigerate at least two hours, but preferably overnight.

2. Grill beef on a two zone grill, starting on the very hot side, flipping to the less very hot side. Cook to desired doneness,

 

Serve by placing all of the components in individual serving dishes in the center of the table. Make a wrap, using a lettuce leaf, a piece of bulgogi, kimchi and chili paste. Messy and delicious!

 

 

All-American Slider

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Pair with Lauel Glen !Za Zin 2010 from Lodi, California, USA

 

Protein: 2 pounds Ground Beef seasoned with salt and pepper

 

Fixins’

Potato slider buns

Yellow American Cheese

Ketchup

Iceberg or bib lettuce

Fresh tomato slab

 

1. Form meat into equally-sized balls, then flatten into patties. Sprinkle liberally with salt and pepper

2. On a two zone grill, grill over hot, then flip and finish to desired doneness.

3. Serve with fixins

 

 

See what else the Astor Center is offering at http://www.astorcenternyc.com

For more from Chef Emily check out www.thegourmandandthepeasant.com and Facebook.com/chefemilyp

And hear Heritage Radio’s Audio Gift Bag here http://www.heritageradionetwork.org/episodes/4483-HRN-Community-Sessions-Episode-165-Astor-Center-Audio-Gift-Bag

 

 

Grilled Vietnamese-Style Pork with Asian Herbs

by Chef Erica Wides of the Institute of Culinary Education

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Ingredients

Pork Marinade
Blend in a blender or food processor:
4 cloves garlic, peeled
3 shallots, peeled
2 Tablespoons Chinese rice wine or sake
1 1/2 Tablespoons sugar
1/4 cup fish sauce
1 Tablespoon canola, or peanut oil
1 1/2 pounds boneless pork tenderloin, trimmed and sliced lengthwise in half
Fresh Asian herbs: cilantro, mint, Thai basil
1/2 cup chopped peanuts
sliced cucumbers

For Nuoc Cham, Vietnamese Dressing
1 teaspoon red pepper flakes
juice of 3 limes
1/4 cup Thai fish sauce
3 Tablespoons sugar
1 Tablespoon minced garlic
2 Tablespoons shredded carrots

Directions

1. In a shallow dish, combine the pork and the marinade and cover with plastic wrap. Allow pork to marinate at room temperature for 2 hours.
2. Prepare a grill pan, charcoal fire, or broiler.
3. Grill or broil the pork for 10-15 minutes or until an instant read thermometer reads 140.
Transfer the pork to a cutting board, and let it rest 5 minutes. Slice on the diagonal in very thin slices and arrange on a platter. Sprinkle the herbs and peanuts on top and serve with sliced cucumbers and the dressing.

For Nuoc Cham, Vietnamese Dressing:
Mix well to dissolve the sugar, store in the refrigerator. Keeps for 4-5 days

 

Image via http://theaahfactor.com

Heritage Cowboy Chicken

So you’ve just gotten your Columbian Wyandotte Chickens and are looking for some recipe ideas. Here’s another great one from Chef Cheryl McCleary:

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Ingredients

1 3 to 4 lb Whole Heritage Chicken
1 Tbsp Olive Oil

Rub:
2 Tbsp Kosher Salt
2 Tbsp Sugar in the Raw (can use brown sugar)
2 Tbsp Ground Chili’s (ground roasted New Mexico chili’s)
1 Tbsp Large Grind Black Pepper
1 Tbsp Five Spice Powder
½ Tbsp Granulated Garlic
½ Tbsp Onion Powder
½ Tbsp Lemonade Powder
¼ tsp Cayenne Pepper
¼ tsp Celery Seeds

Glaze:
½ cup Melted Butter
½ cup Balsamic Vinegar
½ cup Honey

Directions

Preheat oven to 325 degrees. Mix all ingredients for rub and set aside until you prepare chicken. Cut chicken in half down center on back, open it up and lay it flat. Put light coat of olive oil all over chicken, on bottom side of chicken (would be the inside) lightly cover with rub. On top side of chicken generously coat with rub. Put seasoned chicken on top of broiler pan, bake to 165 degrees internal temperature. Turn oven up to 450 degrees to crisp the skin cooking until chicken reaches 175 internal temperature it take about 5 minutes, take chicken out of oven, glaze, let rest 10 – 15 minutes and let internal temperature rise to 180 degrees, glaze one more time and serve.

Remember, Heritage chickens cook differently than supermarket birds, so times and temperatures may need to be adjusted based on your oven.

Heritage Pork Tacos

Slow Cooked Heritage Pork Tacos by Chef Kim Müller, Foodcraft in Santa Fe

You know it’s true: heritage pork makes every dish better. But where can one find recipes worthy of their rich, pure flavors? Look no further than this fantastic recipe for pork tacos, made with – you guessed it – heritage pork shoulder.

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