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Another day on the job
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Last chance to register! Online info-session: Study Gastronomy and Culinary Management in Spain.

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Rack of Venison With Mushrooms

1 quart beef stock
1/2 cup chopped leeks
1/4 cup each, chopped: shallots and carrot 1 tomato, chopped
1/2 bunch fresh parsley (leaves only) 1/2 cup port wine
2 teaspoons tomato paste
1 rack of venison (8 ribs, about 2 pounds) 1/4 cup olive oil
2 cups sliced mixed exotic mushrooms (oyster, shiitake, portobello) Salt and freshly ground black pepper, to taste
Chopped parsley or watercress for garnish (optional)
In a very large saucepan, combine stock, leeks, shallots, carrot, tomato and parsley; whisk in port and tomato paste. Bring to a slow boil, reduce heat and simmer 2 hours, or until sauce is reduced to 3 cups. Strain and discard solids. Preheat oven to 425F.
Place venison on a rack in a roasting pan and roast 25 minutes, just to medium rare. Remove venison from oven and set aside. (To add an optional crust on the top, brush 1 tablespoon Dijon mustard over roasted venison. Pat on about 1/2 to 3/4 cup dry seasoned bread crumbs. Return venison to oven until bread crumbs are browned.) Meanwhile, heat oil in skillet and add mushrooms; saute briefly,then season with salt and pepper. Pour about 1/4 cup sauce on each of 8 plates. Place 2 slices venison on each plate, atop sauce. Garnish with mushrooms and chopped parsley.

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Fried Rocky Mountain Oysters

2 pounds bull or sheep testicles
1 cup flour
1/4 cup cornmeal 1 cup red wine salt
black pepper garlic powder
Louisiana Hot Sauce
pure hog lard or vegetable oil
With a very sharp knife, split the tough skin−like muscle that surrounds each “oyster.” Remove the skin. Set “oysters” into a pan with enough salt water to cover them for one hour (this takes out some of the blood). Drain. Transfer “oysters” to large pot. Add enough water to float “oysters” and a generous tablespoon of vinegar. Parboil, drain and rinse. Let cool and slice each “oyster” into 1/4 inch thick ovals. Sprinkle salt and pepper on both sides of sliced “oyster” to taste.
Mix flour, cornmeal and some garlic powder to taste in a bowl. Roll each “oyster” slice into this dry mixture. Dip into milk. Dip into dry mixture. Dip into wine quicky (you may repeat the procedure if a thicker crust is desired). Place each “oyster” into hot lard or oil. Add Louisiana Hot Sauce to lard or oil (go wild with it, buy watch out for hot splashes). Cook until golden brown or tender, and remove with a wire mesh strainer (the longer they cook, the tougher they get).


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Selden Vos originally shared:
USS Missouri Buttermilk Pie

Makes: 8 servings
2 cups sugar
1/2 cup butter, softened
3 eggs
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup buttermilk or sour milk*
1 recipe Pastry for Single-Crust Pie (see recipe below)
1/2 cup chopped pecans, toasted*

In a large bowl, gradually beat sugar into softened butter with an electric mixer, beating until mixture is well blended.
Beat in eggs, one at a time, beating well after each addition.
Combine flour and salt. Gradually beat flour mixture into butter mixture.
Beat in buttermilk until mixture is well blended. Pour into the Pastry for Single-Crust Pie.
Sprinkle pecans over the filling in piecrust.
Bake in a 300 degree F oven for 1 hour and 15 to 20 minutes or until the buttermilk filling is set. Cool. Store pie in the refrigerator. Makes 8 servings.


To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup liquid; stir. Let the mixture stand for 5 minutes before using it in a recipe.

** To toast the chopped pecans, spread them evenly in a shallow baking pan. Bake the pecans in a 350 degree F oven for 5 to 10 minutes or until they're browned, stirring the pecans once or twice during the baking time.

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Tarragon Trout

2 trout with heads on (8−10 oz.) 1/4 cup water
1/4 cup olive oil
1/2 tablespoon tarragon leaves 1/2 cup white vinegar
1 tablespoon Dijon mustard 1/2 tablespoon minced shallots 1/4 teaspoon salt
1/4 teaspoon black pepper
Combine tarragon leaves and vinegar in a saucepan and bring to a boil. Cool, and add the remaining ingredients. Pour the marinade over the trout. Refrigerate for 3−4 hours. Cook the trout on a charcoal grill for 3 to 4 minutes brushing occasionally with marinade.

#Tarragon #Trout

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Baked Seafood Au Gratin

1 onion, chopped
1 green bell pepper, chopped
1 cup butter
1 cup all−purpose flour
1 pound fresh crab meat
4 cups water
1 pound medium shrimp, peeled and deveined 1/2 pound bay scallops
1/2 pound flounder fillets 3 cups milk
1 cup shredded sharp Cheddar cheese
1 tablespoon distilled white vinegar
1 teaspoon Worcestershire sauce 1/2 teaspoon salt
1 pinch ground black pepper dash hot red pepper sauce
1/2 cup grated Parmesan cheese
Lightly grease one 13x9x2 inch baking dish. In a heavy skillet, saute the onion and the pepper in 1/2 cup of the butter or margarine. Cook until tender. Stir in 1/2 cup of the flour and cook over medium heat for 10 minutes, stirring frequently. Add the crabmeat and stir well. Press this mixture into the bottom of the prepared baking dish and set aside.
In a large Dutch oven, bring the water to a boil. Add the shrimp, scallops and flounder. Simmer for 3 minutes. Drain and reserve 1 cup of the cooking liquid and set the seafood aside.
Preheat oven to 350F. In a heavy saucepan, melt the remaining 1/2 cup butter over low heat. Stir in the remaining 1/2 cup flour. Cook and stir constantly for 1 minute. Gradually add the milk plus the 1 cup reserved cooking liquid. Raise heat to medium and cook, stirring constantly, until the mixture is thickened and bubbly. Stir in the shredded Cheddar cheese, vinegar, Worcestershire sauce, salt, pepper, and hot sauce. Add the cooked seafood and stir gently. Spoon the seafood mixture over the crabmeat crust and sprinkle with the Parmesan cheese. Bake in the preheated oven for 30 minutes or until lightly browned. Serve immediately.


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Fricassee of Rabbit

2 rabbits, about 3 pounds each, skinned and cut up (or similar amount of chicken)
4 egg yolks, beaten
2 cups bread crumbs 1/8 teaspoon mace 1/8 teaspoon nutmeg 1/4 cup butter for frying 2 cups brown gravy
1 cup red wine
1/2 pound fresh mushrooms, sliced
2 tablespoons each − butter and flour; mix well Rub the rabbit pieces with the egg yolks and roll in bread crumbs to which you have added the mace and nutmeg. Fry in a dutch oven until well browned. Add the remaining ingredients and stir until thick. Cover and simmer until tender

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Salmon Pate

 1 cup salmon, flaked
1 pkg. (8 oz.) cream cheese, room temperature
1 tablespoon fresh lemon juice
1 teaspoon prepared horseradish
1 teaspoon onion, grated 1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon liquid smoke
Garnish: almond slices parsley
1 olive celery
Mix salmon with all of the other ingredients. Press into a fish shaped mold or shape by hand as such. Garnish fish with almond slices to resemble scales. Slice green olive for eye and thin strips of celery for tail. Garnish top with parsley. Chill at
least 1 hour before serving.

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