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Archive for March, 2009
March 01
0
2009
Braised pork shank with swiss chard, chantrelle mushrooms and gremolata
BRAISED PORK SHANK WITH SWISS CHARD, CHANTERELLE MUSHROOMS AND GREMOLATA
Serve 4
pork shank:
4 natural pork shanks, bone-in 2″ cut
coarse salt and fresh ground black pepper
2 tablespoons olive oil
2 ounces pancetta, minced
¼ cup diced onion
¼ cup diced carrots
¼ cup diced celery
2 cloves garlic, minced
¼ teaspoon chili flakes
1 tablespoon sage, minced
¾ cup tomatoes, peeled, seeded and chopped
½ cup white wine
2 cups chicken stock
½ pound chanterelle mushrooms, trimmed cleaned and quartered
1 bunch swiss chard, remove the stalk and cut into thin strips
gremolata:
¼ cup breadcrumbs
1 teaspoon orange zest
1 teaspoon chopped parsley
½ teaspoon each of salt and pepper
Preheat the oven to 375°F.
Pork Shanks:
Place a large sauté pan over high heat. Season the shanks with salt and pepper. Add olive oil to the pan and brown meat on all sides. To avoid crowding the pan, you may have to do this in a couple batches. Remove the shanks from the pan and place the shanks in a large dutch oven. Place the pancetta in the pan and cook until crispy. Reduce the heat; add the onions, carrots and celery and sweat until soft, approximately five minutes. Add the garlic and cook for two minutes. Add chili flakes, sage, tomato and white wine. Stir well, and reduce the liquid by half. Place the contents of the sauté pan into the dutch oven with pork shanks. Cover the dutch oven with a tight fitting lid. Bake in the oven for 45 minutes. Remove the pan from the oven and add the mushroom and chard to the pan, incorporating the vegetables into the broth. Cover and bake for 45 minutes longer.
Gremolata:
Combine all the ingredients for the gremolata and set aside until you are ready to serve the shanks.
Remove the shanks from the oven and allow the meat to rest for 20 minutes. Pull out the shanks, stir and season the vegetables and broth to taste. To serve, place a large spoonful of vegetables and broth in a shallow bowl, top with a pork shank and garnish with a tablespoon of the gremolata.
Enjoy with a glass of Olson-Ogden Syrah
March 01
0
2009
Spiced Crusted Tuna with Basque Pepper Stew
Spiced Crusted Tuna with Basque Pepper Stew
Serves 6
Basque Pepper Stew (Piperade):
| yellow onion, sliced thin | |
| 4 cloves | garlic, sliced thin |
| 2 T. | olive oil |
red bell pepper, seeded and cut into thick slices
yellow bell pepper, seeded and cut into thick slices
Anaheim peppers, seeded and cut into thick slices
plum tomatoes, peeled and seeded
| 1 tsp. | Spanish paprika |
| 1 T. | red wine vinegar |
| salt and pepper | |
| Tuna: | |
| 1 T. | coriander seed |
| 1 T. | fennel seed |
| 1 T. | cumin seed |
| 2 T. | olive oil |
| 6 | Albacore tuna steaks, 4-6 oz. each and about a 1″ thick |
| salt and pepper |
To prepare stew, heat a large skillet or dutch oven over high heat. Add onion, garlic and olive oil. Toss to coat evenly and turn heat down to medium. Cook for 5 –10 minutes to soften. Add the peppers and season with salt and pepper and toss to coat. Cook until the peppers begin to soften about 10 minutes. Pass the tomatoes through a food mill and add to the pan along with the paprika and red wine vinegar. Cook for 30 to 40 minutes until juices reduce and coat vegetables. Taste and adjust seasoning. Reserve while preparing tuna.
Crush coriander, fennel and cumin seed in a mortar and pestle or spice grinder. Season both sides of tuna with spice mixture and salt and pepper. Heat a non-stick skillet over high heat. Add the olive oil to the pan and the tuna steaks. Sear on both side for 3-4 minutes per side for medium rare or to desired doneness. Serve on a bed of the pepper stew.
