Cooking with Gusto!
Saturday, February 24 Recipe
Season's
at Seventh Mountain Resort
Executive Chef, Scott Byers
693-9143
Juniper Granitas
1 gallon Water
3 cups Sugar
¼ cup Lemon Juice
2 cups White Wine
1 ½ teaspoon Kosher Salt
¼ cup muddled Juniper Berries (gently crushed berries)
Bring all ingredients up to boil on high heat, reduce to simmer about 15-20 minutes or until desired juniper flavor is achieved. Strain thru mesh strainer or cheesecloth. Place in a shallow pan scraping once or twice with a fork while liquid freezes (every 1/2 hour or so). Scrape with fork at time of service and place into sorbet cups or ramekins….Enjoy.
Pistachio Nut Crab Cakes
Cake mixture:
1 lb. crab meat (picked clean)
3/4 c. diced celery
1 Tbs. minced garlic
1/2 c. mayonnaise
2 egg yolks (beaten)
2 Tbs. creole/spicy mustard
2 Tbs. chopped cilantro leaves
1 Tbs. chopped basil
2 jalapenos (seeded & minced)
1/4 c. panko (Japanese bread crumbs)
1 tea. salt (or less-to taste)
Coating:
1 c. pistachios (raw, unsalted)
1/2 c. panko
dash salt
Combines all ingredientsfor cake mixture in a large mixing bowl..mix well.
For coating: Chop in food processor until all ingredients are coarse ground. )Should be just a few pulses)
Slightly moisten your hands. Form crab cakes into 2 ounce balls or patty. Drop into nut mixture and coat thoroughly. Saute in oil for 2-3 minutes on each side until golden brown.
Serve with Firey Peach Salsa (see below)
Firey Peach Salsa
2 Limes (zest & juice)
1/2 c. raspberry vinegar
1 c. sugar
1 1/2 lb. peaches (chopped)
2 Tbs. garlic (minced)
2 Tbs. shallots (minced)
1/2 red onion (julienne)
1/2 red bell pepper (diced)
4 jalapenos (seeded & minced)
2 Tea. black pepper
Combine lime juice & zest, reapberry vinegar and sugar in a bowl. Stir to dissolve sugar. Add remaining ingredients & mix. Refrigerate for at least 2 hours. Yields: 3 cups
Saturday, February 17 Recipe
Bluefish Bistro
with Matthew Mulder
330-0663
Poached Pear
1 Pear (fresh, not canned...your variety choice)
2 cups red wine
1/2 cup sugar
1/2 lime
1/4 cup pine nuts
1/4 cup gorgonzola cheese
1/4 cup parmesan cheese
1 oz. butter (about 1 tablespoon)
1 leek
salt & pepper to taste
In one medium suace pan, place pear and cover with red wine and sugar. Simmer for 1/2 hour on low to medium heat. Put remaining ingredients (expect lime) in medium baking pan and bake at 350 degrees for 20 minutes. In a serving bowl, place pear, add baked cheese and garnnish with squeezed lime and crostini or toast.
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Saturday, February 10 Recipe
Cafe 3456
with Chef Dave Hatfield
(at the Bend Airport)
318-8989
Bison Burger with Arugula, Walla Walla Onions and Macadamia Nut Aioli
(serves 4)
Ingredients:
2 lbs ground buffalo (Yak, Elk or Venison may also be used)
1 Tbs. fresh Rosemary, chopped
1Tbs. fresh Thyme,chopped
2 garlic cloves, minced
1/8 cup Parmesan Reggiano, grated
1 Tbs. sea salt
1 Tbs. fresh ground Pepper
1 Free Range egg, mixed
Accompaniments:
Whole Wheat or Focaccia Bread bun
Fresh Arugula leaves
1 Walla Walla sweet onion, sliced thin
2 skices smoked cheddar
Aioli ingredents:
4 free range egg yolks
Pinch sea Salt
Pinch fresh black pepper
1 garlic clove, minced
2 Tbs. freah lemon juice
Macadamia Nut Oil (olive or Avacado oil may be substituted)
Aioli:
In a food processor combine yolks, salt, pepper,garlic and lemon juice. WIth motor running, drizzle oil through top of lid. Do not add oil all at once as the oil will not emulisfy with the yolks. Aioli will thicken as more oil is added. Stop adding oil with the consistency resembles mayonnaise. Remove from food processor and store in airtight container for up to one month.
Carmelized Onions:
Heat a small non-stick skillet over medium low heat with 1 tablespoon macadamia nut oil. Add onions and slowly cook for 45 minutes stirring occasionally to prevent burning. Onion should be soft in texture and caramel in color. Remove from heat and set aside.
Burgers:
Combine all hamburger ingredients ina bowl and mix by hand until well incorporated. Keep meat chilled at all times. Divide mixture into 4 equal parts. Form hamburgers using hands. Burgers will be fragile because an absence of fat. (They will need to be chilled again after being cooked on a grill- if you're not eating them right away!). Cook hamburgers on a grill careful not to overhandle or overcook them. The bison burger is best served medium to medium-rare.
Arrange on bun with Argula, Onions, Cheddar and Aioli
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Saturday, February 3rd Recipe
Tataki of Tuna with
Ponzu Lime Vinaigrette
Dean C. Ecker C.E.C.
The Lodge at Black Butte Ranch
541-595-1240
800-901-2961
Serves 4
1# Ahi tuna
1/8 cup crème fraiche
½ oz caviar (Your choice)
Daikon sprouts
Vinaigrette:
1 each lime juice
1 each lime zest
3 tbs. tamari soy sauce
1/4 cup mirin (Unfermented rice wine)
1/2 rice wine vinegar
2 tsp. chopped ginger
2 tsp. chopped garlic
2 tsp. chopped chives chive
1 red pepper brunoise
Season the tuna loin with salt and pepper. Preheat a sauté pan with a small amount of olive oil. Sear the loin on all sides for approximately 30 seconds. The inside should still be bright red and the outer portion cooked through. Remove from the pan and slice into 12 medallions. Place the Ponzu vinaigrette in a serving plate and layout the Ahi medallions. Place a small amount of crème fraiche on each piece and garnish with a small amount of caviar and a few daikon sprouts.