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Chef2Chef Recipe Club - Volume 5 Issue 67 - September 30, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, Drat, I made an embarrassing mistake yesterday! My friend Miahoyhoy (a.k.a. Jon) was kind enough to give me four recipes for this collection of game recipes. So what do I do to thank him…I gave you an incorrect web address! Yikes. His actual address is (and I'm sure) http://wanderingchef.net Sorry Jon! Today, I have recipes from two of our Top Forum Chefs, both of whom have hosted previous Recipe Clubs. First a wonderful Caribou recipe from RogerRamjet (a.k.a. Chef Paul Silva) and the second recipe featuring Ostrich is from our friend Spoonbread (a.k.a. Chef Mike Alvarez). Both of these recipes have multiple steps and might be better prepared on a weekend when you have plenty of time. I put these two recipes together today so you can see the energy and effort that a chef goes through to prepare that fabulous meal you get out at a quality restaurant! Both of these recipes have great depth and intense flavors. I hope you will try them. If you don't have Ostrich or Caribou in your freezer, I've provided a link to Exotic Meat purveyors in our Market Place below or you could substitute your favorite meat. -------------------------------------------------- MAKE DEMI-GLACE PART OF YOUR GAME Minor's Demi-Glace is a light, velvety brown sauce made from reduced beef stock and accented with garlic and onion. This mouth-watering concentrate was created for professional chefs. It saves tons of time in the kitchen and costs less than 25 cents per serving! It's the perfect accent to your game dishes. For more information, click http://www.1shoppingcart.com/app/adtrack.asp?AdID=46920 , visit http://www.soupbase.com or call 800-TASTEBUD (827-8328). -------------------------------------------------- Annatto Spiced Caribou with Poblano Mojo Sauce and Red Onion Jam by RogerRamjet Annatto Rub 2 tsp. fennel seeds 2 tsp. black peppercorns 2 tsp. coriander seeds 1 tsp. cumin seeds 2 tsp. annatto seeds 3/4 tsp. garlic powder 1/4 tsp. nutmeg, ground 2 tsp. paprika Mojo Sauce 8 Poblano peppers, roasted, peeled and seeded 3 bunches of coriander, cleaned and chopped rough 3 tsp. minced garlic 1/4 cup orange juice 3/4 cup water, or as needed 1 lemon, juice of 2 tbsp. white wine vinegar 3 tbsp. cumin, ground Red Onion Jam 3 tbsp. vegetable oil 3 red onions, sliced thin 1/4 cup red wine vinegar 1/2 cup red wine 1/3 cup sugar Assembly 4 - 5 oz. portions caribou salt 2 tbsp. grapeseed oil Preheat oven to 450F Annatto Rub Toast the fennel, coriander, black peppercorns and cumin in a small sauté pan over high heat. Grind in spice grinder along with annatto seeds. Mix with the garlic powder, nutmeg and paprika. Cover and reserve in a dark, cool spot. Mojo Sauce Place all ingredients in a blender or food processor and purée until smooth (add more water if needed to thin it out - it should have a thick, but pourable consistency) Place in small sauce pan and bring to boil. Remove from heat and keep warm. Season with salt and pepper to taste. Red Onion Jam Heat the oil over medium-high heat in a medium saucepan. Add the red onions and sauté for 5 minutes. Reduce heat to medium and continue cooking the onions for another 5 minutes. Add the red wine vinegar, red wine, sugar and season with salt and pepper. Continue to cook slowly over low heat until the onions have broken down and have turned into a syrupy consistency, about 35 minutes. Remove from pot, and chill. Assembly Season the caribou with salt. Rub some of the annatto rub on the caribou, coating it evenly (you will have leftover rub. Save it to use on fish, chicken or pork). Heat the grapeseed oil in medium sauté pan over high heat. Sear the caribou on all sides and place in pre-heated oven. Cook for 4-6 minutes, depending on desired doneness (do not cook past medium - it will turn tough) and then turn over caribou. Cook an additional 4-6 minutes. Remove meat from pan and place on plate and cover with foil. Let rest 5 minutes. Divide 3 oz of sauce each onto 4 plates. Slice the caribou thin (1/4" thick) and fan over sauce. Top with 1-tsp. onion jam. Garnish with coriander sprigs. Serve with garlic-sautéed vegetables. Yield: 4 servings -------------------------------------------------- Maine Goodies Featuring over 1000 gifts and specialty foods made in or inspired by the Great State of Maine! From Bakewell Cream to Pickled Fiddleheads including Canned Blueberries, Pure Vanilla Extract, Canned Chowders, Jams and Jellies galore. We charge a $5.95 handling charge on order under $50 and offer free shipping in the contiguous US! http://html.chef2chef.net/goto.php?id=136 -------------------------------------------------- Spicy Seared Ostrich with Poblano Grits, Veggie Ragout and Braised Chanterelles by Spoonbread Chipotle Demi Ingredients: 6 lbs. veal bones 1 large onion (Texas 1012 preferred) 1 cup carrots chopped 1 cup chopped celery 1 cup turnips chopped 6 sprigs of fresh thyme 4 bay leaves (dry) 1/2 tsp. Black peppercorns 6 tomatoes chopped 6 oz tomato paste 2 quarts red wine 6 quarts water or chicken stock or second wash Roast bones in 450 degree oven until dark brown (about 30-45 minutes) Take turnips, carrots, onions and celery and put in a roasting pan and brown in oven for 20 minutes. About 8 minutes before pulling bones from oven, smear tomato paste on bones. Put back in oven and finish roasting. Paste should turn almost black. Put all ingredients in a large stockpot, except wine. Deglaze both pans with wine and pour into pot. Scrape pans and put all residue from pans in pot. Make sure there is nothing left in pans. Bring to boil, reduce heat and keep it at a medium simmer for 6 hours. Add more water or stock if it gets to low. When finished strain. Your total yield should be 2 quarts. For Demi: Take 1 quart and put in fridge. Take 1 lb. button mushrooms and 2 cups red wine and put in a smaller pot. Reduce wine with mushrooms by 1/2. Add reserved quart of brown stock. Then add 1/2 chipotle in adobo (chipotle only). Reduce by less than half. Demi should be very syrupy. Strain and add 1 tsp. of adobo sauce. You will only need 1 cup. Put the rest in a freezer for later use. Mushroom reduction: Ingredients: 5 lbs. button mushrooms and, if you have it, portobello stems, shiitake stems or any mushroom 1/2 cup dry mushrooms 1 lbs. carrots, chopped 1 lbs. onions chopped 1/2 lb. celery, chopped 2 bay leaves 2 sprigs thyme 2 sprigs oregano 4 cloves crushed garlic 10 cups water Method: Put all ingredients in a stockpot and bring to boil. Reduce by 1/4. Strain. Onion Reduction: Ingredients: 2 lbs. sweet onions 1 tbsp. butter 1 bay leaf 5 cup water Method: Slowly sweat onions with butter for about 45 minutes on a very low heat. They should be a very dark brown. Add water and bring to boil. Reduce by 1/4. Strain. Ok, now you have 3 reductions. You'll need these ingredients for the Veggie Ragout Veggie Ragout Ingredients: 1 turnip, medium diced and blanched 1 carrot, medium diced and blanched 1 parsnip medium diced and blanched 1/2 rutabaga medium diced and blanched 1/2 kohlrabi medium diced and blanched Combine in a mixing bowl and set aside. 1/2 onion, fine diced 2 tbsp. minced garlic 1 tsp. olive oil Sauté onions in olive oil. Then add garlic. When browned, add 1/2 cup brown stock, 1/4 cup onion reduction and 1/4 cup mushroom reduction. Bring to boil. Add 2 cups of veggie mixture. Cover and let cook for 4 minutes. Add 1/2 cup of reserved chipotle demi. Reserve the other 1/2. Season with salt and pepper. (If you have Foie Gras butter, I'd add 1 tbsp.) If not, swirl in 1 TB of unsalted butter. Braised Chanterelles Ingredients: 1/2-lb. chanterelles 1 cup brown stock Bring stock to boil in a sauté pan. Add chanterelles and cover. Cook for about 2 minutes or until chanterelles are tender. Season with salt and pepper. Spicy Seared Ostrich Ingredients: 1 lb. Ostrich loin, cut into 4-4oz filets 1/2 cup Spicy marinade (recipe below) Poblano Grits (recipe Below) Rub ostrich with marinade and let sit for 1 hour. In a hot sauté pan, sear each filet on each side for about 3-5 minutes or until medium rare. Plate Arrangement: Set out 4 warm plates. Place grits in the center of plates in a small mound. Place filet on top of grits. Spoon veggie ragout generously around grits. Spoon the reserved 1/2cup of demi evenly on top of the 4 filets. Then place braised chanterelles on top of filet. Garnish with a sprig of thyme. -------------------------------------------------- Recipe Club, The Chef2Chef.net Market Place is the one place to find all your Specialty Foods and Culinary Products and Services. If you are looking for a great source for Farm Raised Game Meats and Exotic Foods, go to our Market Place and click on the Exotic Meats category and support the quality companies that support Chef2Chef.net http://marketplace.chef2chef.net/ -------------------------------------------------- Spicy Marinade 4 tbsp. Dijon Mustard 4 tbsp. honey 4 tbsp. Mushroom soy sauce (or regular soy sauce) 1 tbsp. srirachi (or sub Tabasco Sauce) 4 tbsp. 3 crabs fish sauce (do not use any other kind of fish sauce) 4 tbsp. A-1 steak sauce (really!) 4 tbsp. Fresh lemon juice 4 tbsp. roasted garlic 1 tbsp. chile powder, dark 4 tbsp. sesame oil 12 tbsp. olive oil (not evoo) Add all ingredients except oils in a blender and blend until smooth. Then, while blender is running, slowly add sesame and olive oil until emulsified. It's ready!! -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |