Fri, 23 September 2011
Makes 4 servings
I love the gamy taste and silky texture of venison tenderloin, which needs to be cooked rare to medium-rare. This recipe treats the venison very simply, but dresses it up with a lovely, complex, old-school British sauce that I found in The Joy of Cooking. Serve this dish as a course on its own; it doesn’t need any accompaniment but its own sauce, which can be served warm or cold.
Of course, this recipe would also work well with good old beef tenderloin, or pork tenderloin for that matter!
For the venison:
one 1 lb venison tenderloin
kosher salt and coarsely ground black pepper
For the Cumberland sauce:
1/2 cup | 125 mL slivered almonds
1 tsp | 5 mL dry mustard
1 Tbsp | 15 mL brown sugar
1/4 tsp | 1 mL powdered ginger
a pinch of cayenne pepper
1/4 tsp | 1 mL kosher salt
1/4 tsp | 1 mL ground cloves
1 1/2 cups | 375 mL port wine
1/2 cup | 125 mL seedless golden raisins
2 tsp | 10 mL cornstarch
2 Tbsp | 30 mL cold water
1/4 cup | 60 mL red currant jelly
1/2 Tbsp | 7.5 mL finely grated orange rind
1/2 Tbsp | 7.5 mL finely grated lemon rind
1/4 cup | 50 mL orange juice
2 Tbsp | 30 mL lemon juice
2 Tbsp | 30 mL Grand Marnier liqeur
Lightly toast the almonds in a sauté pan over medium heat, taking care not to burn them. Set the almonds aside.
Combine the mustard, sugar, ginger, cayenne, salt, cloves, port, raisins, and toasted almonds in a saucepan and bring the mixture to a boil over medium heat. Reduce the heat to low and simmer the mixture for 8–10 minutes.
Thoroughly combine the cornstarch and cold water and stir the mixture into the sauce. Let it simmer for about 2 minutes. Stir in the jelly, orange and lemon rind, and orange and lemon juice until you have a smooth, glossy mixture. Set the sauce aside.
Prepare your grill for direct high heat. Season the venison tenderloin with salt and pepper and wet it with a little oil. Grill it, turning it often for just a few minutes, until the exterior is nicely charred and the tenderloin reaches a core temperature of no more than 120°F | 50°C. Remove the meat from the grill and set it aside to rest, loosely tented with foil, for 5 minutes.
While the tenderloin is resting, heat up the sauce and stir in the Grand Marnier just before serving.
Slice the tenderloin into 3/4 inch | 2 cm medallions and arrange the slices on plates. Spoon the sauce over the meat and serve.
Photo copyright John Sinal Photography, used with permission.
Category:general -- posted at: 12:34pm PST
Thu, 22 September 2011
Here are all the places you can currently get Perfect Pulled Pork.
(Be sure to call ahead, because it's been selling out fast, and if your favorite meat shop or gourmet food store doesn't carry it, get them to call Sellar Sale Agency at (250) 889-9404.)
Gourmet Warehouse 1340 East Hastings Street (604) 253-3022
Edible Canada 1596 Johnston Street (604) 682-6675
Well Seasoned, A Gourmet Food Store Suite 302C-20771 Langley Bypass (604) 530-1518
Lynn Valley Meats 1264 Lynn Valley Road (604) 985-5969
Superior Fish Trennant Park Square, 5229 Ladner Trunk Road (604) 946-2097
The Market on Yates 903 Yates Street (250) 381-6000
Slater's First Class Meats 2577 Cadboro Bay Rd. (250) 592-0283
Deep Cove Market 10940 West Saanich Road
And here are some useful links:
If you're on Facebook, please 'Like' the Natural Champions BBQ Facebook page to get updates or ask questions about our products.
Visit Rockin' Ronnie Shewchuk's Barbecue Secrets websites for recipes, audio and vido podcasts, great barbecue photos and much more:
Category:general -- posted at: 6:57am PST
Fri, 16 September 2011
Easy to make and quick to cook, quesadillas are the perfect party food. Think of the soft flour tortilla as a palette upon which you can paint beautiful taste-scapes for your guests. Or something like that. Preparing a quesadilla is as easy as one, two, three, four, five.
1. Place a large flour tortilla on a cutting board or cookie sheet and cover half of it with a 1/4-inch | 5 mm layer of shredded cheese. (What you want is a gooey but bland cheese like mozzarella or Jack for the right texture, plus, if you want to get fancy, a more robust-tasting cheese like Asiago, Gouda, or blue cheese for extra flavor.)
2. Layer on the toppings, taking care to distribute them evenly.
3. Sprinkle the toppings with salt, pepper, and a little hot sauce to taste. (If you’ve used a salty cheese like blue, go easy.)
4. Coat the toppings with another thin layer of shredded cheese.
5. Fold over the tortilla and it’s ready to hit the grill.
To cook, preheat your charcoal or gas grill to a medium-high heat. Place the quesadilla directly on the grill and cook it for 2 or 3 minutes, until the cheese starts to melt and the tortilla is toasted and slightly charred. Flip it with a big spatula and cook the other side for another 2 or 3 minutes. Take it off the grill, place it on a cutting board, and let it rest for a minute or two. Cut it into pizza-like slices with a big sharp knife.
Accompany the quesadillas with fresh salsa, guacamole, and sour cream for dipping. Quesadillas can also easily be made on a stovetop or on the propane burner on the side of your grill in a large, lightly oiled skillet over medium-high heat. You can prepare the quesadillas in advance and keep them covered and refrigerated for an hour or two before grilling (if you try to keep them overnight, however, the tortillas will get soggy).
Simple but Great
Just plain shredded Jack or cheddar cheese with pickled jalapeño slices.
Equal parts shredded Asiago and Jack cheese, with pickled jalapeño slices, a bit of tomato salsa, and some chopped cilantro, salt, and pepper. Sour cream and guacamole are perfect accompaniments.
Hiker’s Dream (from Calgary foodie Dee Hobsbawn-Smith)
Equal parts shredded Jack and smoked Gouda, thinly sliced Granny Smith apple, fresh chopped rosemary, salt and pepper. Unusual and delicious!
Shredded Jack cheese, chunks of chèvre (creamy goat cheese), slices of roasted red pepper, lightly toasted pine nuts, salt, and pepper. Serve with jalapeño jelly.
Shredded Jack cheese, chopped cilantro, and a few spoonfuls of leftover chili or chorizo. Dip in sour cream or fresh salsa.
Shredded Jack cheese with daubs of cream cheese, slices of lox, a few capers, some thinly sliced red onion, salt, and pepper. Serve with sour cream and…caviar?
Blue Cheese Dream
Shredded Jack, crumbled strong blue cheese like roquefort or Gorgonzola, ripe pear slices, and coarsely chopped toasted walnuts. Maybe even a little caramelized onion.
Blue Cheese Dream (II)
Danish blue cheese, shredded Jack, lightly toasted chopped walnuts, and caramelized onions.
Shredded Jack with chopped, pitted canned black olives, avocado slices, chopped cilantro, chopped fresh red bell pepper, salt, pepper, and a squeeze of fresh lime.
Mozzarella and brie, thinly sliced ripe mango or papaya, chopped cilantro, thinly sliced onion, and chopped fresh jalapeño. Serve with sour cream as a dip.
Note: Flavored cheeses like jalapeño Jack, peppered goat cheese, or spiced Gouda are excellent in quesadillas.
Category:general -- posted at: 2:28pm PST
Fri, 9 September 2011
Makes 6–8 servings
This is a novel way to cook a classic cut of beef because it imparts an unexpected smoky flavor (even more unusual if you use a cedar plank). The key with cuts like this is to be careful not to overcook. If you don’t want to plank your roast, you can easily cook it using indirect heat. See alternate cooking instructions at the bottom of the recipe.
For the dry rub:
1 Tbsp | 15 mL granulated garlic (or garlic powder)
1 Tbsp | 15 mL granulated onion (or onion powder)
1 Tbsp | 15 mL freshly ground coarse black pepper
1 Tbsp | 15 mL dried rosemary
1/4 to 1/2 tsp | 1 to 2 mL cayenne pepper
For the roast:
1 plank of your choice, soaked overnight or at least 1 hour
one 5 lb | 2.2 kg rib roast, bones attached
kosher salt or, if you want to get fancy, fleur de sel (French sea salt)
2 Tbsp | 25 mL. Dijon mustard
1 Tbsp | 15 mL coarsely chopped fresh rosemary leaves
extra virgin olive oil
4 or 5 whole rosemary branches, 5 inches | 12 cm long
Combine all the rub ingredients and set the rub aside.
Take the roast out of the fridge and let it sit for an hour to come to room temperature. Season it on all sides with kosher salt. Coat it with the mustard. Sprinkle the rosemary evenly on the roast, then sprinkle it generously with the dry rub (you’ll have some left over). Drizzle it with olive oil and pat the rub and rosemary into the roast.
Preheat the grill on medium-high for 5–10 minutes, or until the chamber temperature rises above 500°F | 260°C. Rinse the soaked plank and place it on the cooking grate. Cover the grill and heat the plank for 4–5 minutes, or until it starts to throw off a bit of smoke and crackles lightly. Reduce the heat to medium-low.
Lay the rosemary twigs across the plank to make a bed for the roast. Place the roast on the rosemary and cover the grill. Cook for 11⁄2 to 2 hours, until the core of the roast reaches an internal temperature of 125°F | 52°C. Remove it from the grill, tent it loosely in foil, and let it rest for half an hour to an hour before serving it with your favorite sides. (The long resting time gives you plenty of time to grill some veggies.)
ALTERNATIVE METHOD – INDIRECT HEAT: Preheat the grill on medium-high for 5–10 minutes, or until the chamber temperature rises above 500°F | 260°C. When the grill is preheated, turn half the burners off and the others to medium-low. Place the roast, bones-side down, over the burners that are turned off, and cook the roast as if it were in an oven – about 20 minutes per pound. If you’re cooking on a charcoal grill, it’s the same idea. Just pile your coals on one side of the grill and cook your roast on the other. It’s not a bad idea to put a cake tin or aluminum foil baking dish under the cooking grate to catch the drippings for gravy!
The flavor of cedar smoke goes well with so many foods, from salmon to cheese, and even beef. But most of the time, when I’m planking beef, I want classic hardwood flavor. I choose planks made of oak, hickory, and mesquite, although fruitwoods also work well. You can get hardwood cooking planks from Johnstone’s BBQs and Parts in North Vancouver, www.johnstones.com.
Category:general -- posted at: 6:51am PST
Fri, 2 September 2011
Makes 4 servings
This is pretty close to my favorite steak. The earthiness of the cumin seeds, the sharpness of the cracked pepper, the sweetness of the onion and garlic granules, and the smoky, tart bite of the ground chipotles create an explosion of flavor. Serve whole steaks with beans, a slab of cornbread, and some coleslaw. Alternative serving suggestion: Slice up the steaks and serve them fajita–style with salsa, guacamole, and shredded Jack cheese alongside some warm flour tortillas.
4 big rib-eye steaks, bone in, about 11/2 inches | 4 cm thick
kosher salt (or another fancy coarse salt like Maldon or
fleur de sel) to taste
1/2 cup | 125 mL black peppercorns
1 Tbsp | 15 mL granulated onion
1 Tbsp | 15 mL granulated garlic
1 tsp | 5 mL ground chipotle chiles
(if you can’t find chipotles, use the same amount of cayenne)
1 Tbsp | 15 mL toasted cumin seeds
extra virgin olive oil
Place the steaks in a dish or on a large cutting board and let them come to room temperature (it’ll take about an hour). Use a spice mill or a mortar and pestle to give the peppercorns a coarse grinding, or put them in a thick paper or plastic bag and pound them with a hammer or rolling pin until they reach the desired consistency. They shouldn’t be powdery, but more like coarse sand. Generously season the steaks with salt and pepper. Combine the granulated onion and garlic, ground chipotles, and cumin seeds in a bowl. Coat the steaks on one side with the mixture, patting it on so it sticks nicely. Drizzle the rubbed steaks with a light coating of olive oil, turn them over and repeat the seasoning, rub it in, and drizzle some oil on top.
Prepare your grill for medium direct heat and cook the steaks 4–6 minutes per side for medium-rare. If using a charcoal grill, toss a couple of chunks of mesquite (or a handful of wood chips) onto the coals just prior to grilling. With a gas grill, use a foil pack of pre-soaked chips with holes punched into it with a fork.
Be sure not to overcook the steaks! Remember, they will continue to cook after they are taken off the heat. Remove them from the grill and let them rest for 4–5 minutes before serving.
Category:general -- posted at: 11:52am PST