Ingredients
1 tbsp. butter
1 tbspl. canola oil
1/2 cup balsamic vinegar
salt and pepper to taste
1 tsp. kosher salt
1 tsp. coriander
1 tsp. white pepper
1 1/2 cup black berries
1 side lamb loin, boneless, rolled, tied
1 lb. pearl onions, skinned
1/2 cup port wine
Instructions
Lamb Loin:
Preheat the oven to 350 degrees F. Pat loin dry with paper towels. Combine kosher salt, white pepper and coriander and rub liberally over surface of the loin. Heat canola oil in oven-safe skillet until hot, but not smoking and sear loin on all sides. Place the skillet and the loin in a 350-degree oven and roast for approximately 12 minutes or until the center reaches 125 degrees.
Ragout:
Remove the skins from the pearl onions by plunging them in boiling water for 2 minutes, then rinsing with cold water. The skins should slip right off. Melt the butter in a non-stick pan and add the skinned onions. Cook over medium heat until the onions just begin to brown. Remove the onions from heat and gently fold in the blackberries to keep them whole.
Port Balsamic Reduction:
Combine the balsamic vinegar and port wine in a saucepan and bring to a boil. Simmer over a low heat until the sauce has reduced by 2/3. The consistancy will be somewhat syrupy. Serve sliced loin medalions topped with ragout and drizzled reduction. Serves two generously. Serve with Biltmore Estate Cardinal's Crest. Its berry-fruit essence is complemented by an earthy bouquet that pairs delightfully with lamb.
Notes
Recipe provided by Ed French, Biltmore Estate.
Time to prepare: 50 minutes.
Serves 2.
Recipes
"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin
Saturday, August 6, 2011
Sunday, July 31, 2011
Oregon Blue Cheese Meatballs
Serves: 4 people
Chef: Jason Smith
Restaurant: Dundee Bistro
Ingredients
For the meatballs
1 onion roughly chopped
1 clove garlic roughly chopped
3 white bread slices torn into pieces
1 lb lamb, ground
1/4 cup Oregon blue cheese, crumbled
1 egg
For the sauce
1 bunch fresh parsley chopped
2 tablespoons oil
1 yellow onion sliced
1/2 cup mushrooms sliced
4 oz can of chopped tomatoes
2 tablespoons tomato puree
1/2 cup beef stock
salt and pepper to taste
noodles to serve
Directions
Preheat the oven to 400 degrees F. Chop the onion, garlic and breadcrumbs in a food processor until evenly crumbed.
Transfer the breadcrumb mixture to a bowl and mix in the ground lamb and crumbled blue cheese. Stir in the egg and season with salt and pepper.
Shape the mixture into small walnut sized balls, with damp hands, and arrange in a roasting tin.
Bake for 20-25 minutes, until browned, and lift out of the pan with a slotted
spoon discarding any fat.
Meanwhile, heat the oil and fry the sliced onion until starting to brown. Add the mushrooms and continue to fry for 2-3 minutes before adding the tomatoes, tomato puree and beef stock. Bring the mixture to the boil and simmer for 8-10 minutes, until it starts to thicken.
Add the meatballs to the sauce and cook gently for 3-4 minutes, until hot, and serve with noodles.
Chef: Jason Smith
Restaurant: Dundee Bistro
Ingredients
For the meatballs
1 onion roughly chopped
1 clove garlic roughly chopped
3 white bread slices torn into pieces
1 lb lamb, ground
1/4 cup Oregon blue cheese, crumbled
1 egg
For the sauce
1 bunch fresh parsley chopped
2 tablespoons oil
1 yellow onion sliced
1/2 cup mushrooms sliced
4 oz can of chopped tomatoes
2 tablespoons tomato puree
1/2 cup beef stock
salt and pepper to taste
noodles to serve
Directions
Preheat the oven to 400 degrees F. Chop the onion, garlic and breadcrumbs in a food processor until evenly crumbed.
Transfer the breadcrumb mixture to a bowl and mix in the ground lamb and crumbled blue cheese. Stir in the egg and season with salt and pepper.
Shape the mixture into small walnut sized balls, with damp hands, and arrange in a roasting tin.
Bake for 20-25 minutes, until browned, and lift out of the pan with a slotted
spoon discarding any fat.
Meanwhile, heat the oil and fry the sliced onion until starting to brown. Add the mushrooms and continue to fry for 2-3 minutes before adding the tomatoes, tomato puree and beef stock. Bring the mixture to the boil and simmer for 8-10 minutes, until it starts to thicken.
Add the meatballs to the sauce and cook gently for 3-4 minutes, until hot, and serve with noodles.
Juniper Grove Farms Goat Cheese Stuffed Carlton Farms Pork Tenderloin With Black Butte Porter Mustard
Serves: 4 people
Restaurant: Deschutes Brewery
Black Butte Porter Mustard
1/2 c. Dry Mustard
2T Granulated Sugar
2T Malt Vinegar
1/8c. Honey
2T Lemon Juice
3/4c. Mayonaise
1/4c. Black Butte Porter
Stuffed Pork Tenderloin
4 8oz. Carlton Farms Pork Tenderloins
1/2c. Juniper grove Farms Chevre cheese
1/8c. Pine Nuts
1T Kosher Salt
1T Black Pepper
2T Olive Oil
Directions
Mix the dry ingredients together in a bowl. Add the vinegar, honey, and lemon juice to the dry ingredients. Mix together until it forms a thick paste. Add the mayonnaise and mix thoroughly. Gently stir in the Black Butte Porter. Toast the Pine Nuts in a dry sauté pan over medium heat until they begin to turn golden brown and become aromatic. Remove the pine nuts from the pan and allow to cool.
Mix the toasted pine nuts with the Chevre and 1 tsp. Salt and 1t tsp. Pepper.
With a sharp parry knife cut a cross hair into on end of the pork tenderloin. Cut about 3/4 of the way into the tenderloin. Stuff the Chevre mixture into the cross hair cut.
Sprinkle the pork tenderloin with remaining salt and pepper and rub with olive oil.
Roast in a preheated oven at 375º for about 15 min.
Drizzle with mustard and serve.
Restaurant: Deschutes Brewery
Black Butte Porter Mustard
1/2 c. Dry Mustard
2T Granulated Sugar
2T Malt Vinegar
1/8c. Honey
2T Lemon Juice
3/4c. Mayonaise
1/4c. Black Butte Porter
Stuffed Pork Tenderloin
4 8oz. Carlton Farms Pork Tenderloins
1/2c. Juniper grove Farms Chevre cheese
1/8c. Pine Nuts
1T Kosher Salt
1T Black Pepper
2T Olive Oil
Directions
Mix the dry ingredients together in a bowl. Add the vinegar, honey, and lemon juice to the dry ingredients. Mix together until it forms a thick paste. Add the mayonnaise and mix thoroughly. Gently stir in the Black Butte Porter. Toast the Pine Nuts in a dry sauté pan over medium heat until they begin to turn golden brown and become aromatic. Remove the pine nuts from the pan and allow to cool.
Mix the toasted pine nuts with the Chevre and 1 tsp. Salt and 1t tsp. Pepper.
With a sharp parry knife cut a cross hair into on end of the pork tenderloin. Cut about 3/4 of the way into the tenderloin. Stuff the Chevre mixture into the cross hair cut.
Sprinkle the pork tenderloin with remaining salt and pepper and rub with olive oil.
Roast in a preheated oven at 375º for about 15 min.
Drizzle with mustard and serve.
Braised Lamb Shank with Carmelized Shallots and Pear
Ingredients
8 Oregon lamb shanks, 16 to 20 oz each
¼ (one-fourth) cup of extra virgin olive oil
2 medium onions, roughly chopped
1/8 (one-eighth) cup garlic, chopped
¼ (one-fourth) cup fresh ginger, chopped
1 tbl (one tablespoon) saffron
1 tbl (one tablespoon) cinnamon
1 tbl (one tablespoon) dry ginger
1 tsp (one teaspoon) black pepper
1 tsp (one teaspoon) cayenne pepper
8 bay leaves
2 cinnamon sticks
1 cup whole almonds
Chicken stock to cover
1 cup of dried cranberries
16 whole shallots
4 Bosc pears, sliced into eighths
4 tbl (four tablespoons) of unsalted butter
½ (one-half) cup of sugar
Directions
Method
Liberally season lamb shanks with salt and pepper.
Brown lamb shanks in hot oil until golden on all sides. Remove meat and add onions, garlic, and ginger to pan for 5 minutes. Place shanks in deep casserole or roasting pan, making sure to leave room at the top for stock.
Cover lamb shanks with the chicken stock and all of the seasonings. Cover tightly and braise in a 350 degree oven for 3.5 hours or until lamb pulls easily away from the bone. In the last half hour, add the dried cranberries.
In a sauté pan, place about 4 tbs (tablespoons) of butter and 2 tbs (tablespoons) oil. Over medium heat, gently sauté the whole shallots and pear slices until golden brown. Add the sugar which will help this process. Add some chicken stock if the pan gets too thick or dark in color.
To Plate
Remove lamb shanks from braising liquid. In a separate pan, reduce the braising liquid with the pears and shallots. Taste for seasoning and add salt and pepper as needed. While sauce is reducing, place lamb shanks on top of a bed of cous cous. Garnish with the shallots and pear slices. Pour reduced sauce over top and garnish lamb with a dollop of plain yogurt and sprinkle of parsley.
Chef Buehler recommends pairing the Lamb Shank with an Oregon wine from new, young producers at Purple Hands Wine- their 2006 Purple Hands of Oregon Merlot and Oregon Pinot. Chef Buehler enjoys this wine with this dish because it is aromatic, light, earthy but not too tannic. This profile works nicely with the flavors of cinnamon, ginger and almond in the lamb sauce as well as the pears and shallots.
8 Oregon lamb shanks, 16 to 20 oz each
¼ (one-fourth) cup of extra virgin olive oil
2 medium onions, roughly chopped
1/8 (one-eighth) cup garlic, chopped
¼ (one-fourth) cup fresh ginger, chopped
1 tbl (one tablespoon) saffron
1 tbl (one tablespoon) cinnamon
1 tbl (one tablespoon) dry ginger
1 tsp (one teaspoon) black pepper
1 tsp (one teaspoon) cayenne pepper
8 bay leaves
2 cinnamon sticks
1 cup whole almonds
Chicken stock to cover
1 cup of dried cranberries
16 whole shallots
4 Bosc pears, sliced into eighths
4 tbl (four tablespoons) of unsalted butter
½ (one-half) cup of sugar
Directions
Method
Liberally season lamb shanks with salt and pepper.
Brown lamb shanks in hot oil until golden on all sides. Remove meat and add onions, garlic, and ginger to pan for 5 minutes. Place shanks in deep casserole or roasting pan, making sure to leave room at the top for stock.
Cover lamb shanks with the chicken stock and all of the seasonings. Cover tightly and braise in a 350 degree oven for 3.5 hours or until lamb pulls easily away from the bone. In the last half hour, add the dried cranberries.
In a sauté pan, place about 4 tbs (tablespoons) of butter and 2 tbs (tablespoons) oil. Over medium heat, gently sauté the whole shallots and pear slices until golden brown. Add the sugar which will help this process. Add some chicken stock if the pan gets too thick or dark in color.
To Plate
Remove lamb shanks from braising liquid. In a separate pan, reduce the braising liquid with the pears and shallots. Taste for seasoning and add salt and pepper as needed. While sauce is reducing, place lamb shanks on top of a bed of cous cous. Garnish with the shallots and pear slices. Pour reduced sauce over top and garnish lamb with a dollop of plain yogurt and sprinkle of parsley.
Chef Buehler recommends pairing the Lamb Shank with an Oregon wine from new, young producers at Purple Hands Wine- their 2006 Purple Hands of Oregon Merlot and Oregon Pinot. Chef Buehler enjoys this wine with this dish because it is aromatic, light, earthy but not too tannic. This profile works nicely with the flavors of cinnamon, ginger and almond in the lamb sauce as well as the pears and shallots.
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