Recipe Basque Marinade and some thoughts.....

 Lately I've been thinking or shall I say rethinking some things over, not in an obsessed or I can't let go kinda way, but rather in an understanding kind  way, some of which is fun and funny,  some of which not so much. There is meaning and purpose in every action we do, everything we see, every hope, every dream, every loss, every gain or victory. The list goes on and on. A quote I recently herd hit me to the very core of my being, "We do not choose a life, we live it". This came from "The Way" a movie of ones journey on the "Camino DE Santiago" which just so happens to be on my list of soon to do's for very personal reasons as well as the food. I have traveled through some of the Basque country in France but never through the Basque country of Spain. Both have parallels in there cuisine but differ to the extreme as well. The Basque Country of France is very beautiful and hold some memorable stories with in my families history that make the intrigue to take the trek on the Camino De Santiago that much more of a to do. Through out the Basque Country the simple cuisine brings out some of the most complex flavors I have tasted, all of which is truly fresh from the field to the table. Today I shall leave you with a simple Basque marinade that can be used on lamb, beef, chicken, venison , game birds, rabbit or even as a delicious dressing for ones salad in which case add a bit of goats cheese and you have arrived. There are commercial brands of  Basque Marinade that are good the best being produced by "The Basque Company" which is extremely close in flavor to my recipe which has a history of its own  I may share another time.

Ingredients.

1 c Red Wine Vinegar
3/4 c Red Wine ( table red or Burgundy is fine)
1/4 c water
1/2 c Lemon Pepper Marinade (easy to make but easier to buy Lawry's)
1 tbsp ground black pepper (table or fine ground)
1 tsp  ground red pepper such as cayenne
1 tbsp garlic granulated garlic (not garlic salt)
1 tbsp Sea Salt
1/4 cup Olive Oil

Here come the hard part, mix all ingredients together, store in glass container. I keep mine in the refrigerator but a cool place in the pantry is fine. When using this remember it holds a high acid level, a little goes a long way. It is a great tenderizer for the tougher cuts but excellent to quickly give and bring out the natural flavors in what ever you are marinading. I do not recommend more than a 3-4 hour soak for game meats, Lamb or beef and 1-2 hours for chicken or pork is fine.

I shall be back, until then live, laugh and hold the good close to heart!





Recipe Parsnip Puree, building up the recipe to follow...

Parsnips are one of those root veggies that many over look and really give little thought about buying let alone cooking them. Full of vitamins and micro nutrients with a flavor that does so well with grilled Flank Steak which will be soon. Some do not like purees, they say it is like baby food. There is a reason for most everything us chefs do or do not do in our kitchens and with our recipes and even why we will serve something like a small dab of a puree on a plate bringing a balance if you will. This is another simple one.

Ingredients:
1 lbs Parsnips
6-8 cloves of garlic
1 sprig fresh thyme
2 cups 1/2 and 1/2
8 tbsp or one stick of unsalted butter
pinch of white pepper
pinch of salt
drizzle of olive oil

Put parsnips in a pot, season with salt, white pepper, add garlic and thyme. Cover with the 1/2 and 1/2. Place pot over medium heat and bring to a simmer. Simmer for 12 to 15 minutes, until tender (the tip of a paring knife should go through parsnip pieces without resistance). Drain parsnips and reserve cooking liquid. Place parsnips in a food processor with butter. Process and add enough of reserved cooking liquid to achieve texture slightly more than to coat a spoon. Season to taste with salt and additional pepper and finish with a drizzle of oil.
I will be back with what to do with this puree that will turn even the most sceptic into a parsnip puree believer, in fact stay tuned for a few more recipes and applications utilizing purees.

Fennel and Blood Orange Salad, it is all about the dressing....

This recipe is really all about the dressing or Blood Orange Vinaigrette rather than the fennel and orange sections mixed with shallots, pistachios and dried cherries but since I mentioned it here is that part of this deliciously refreshing salad.

Ingredient:

1 fennel bulb (1/4 inch dice
1/4 cup sliced shallots
1/4 cup rough chopped cilantro
1 cup blood orange sections ( just the meat of the orange)
2 tbsp dry roasted pistachios
2 tbsp dried cherries ( chopped is optional)

Simply place all listed ingredients in a glass mixing bowl and toss, place in refrigerator while you make this tangy vinaigrette.

Ingredients:

Juice of 1 blood orange
Juice of 1 Meyer lemon
2 tbsp balsamic glaze
1 tbsp good quality red wine vinegar
1/4 cup good quality olive oil
pinch of salt
2 crushed garlic cloves

Now simply mix all listed ingredients together in blender, remove salad from refrigerator and toss with desired amount of dressing, top salad with sprigs of fennel and enjoy. Some of the best things in this life are the simplest like this salad, it doesn't sound like much but it is great along side of grilled chicken or a thinly sliced flank steak.
Enjoy!!

Fennel and Blood Orange Salad, coming soon!!

Fennel is one of those eatables one either loves or hates, it is my belief that many chefs over use fennel in an application leaving its licorice flavor overpowering to what could be an excellent enhancement and compliment to the flavors of ingredients it is accompanying. The different parts of the fennel bulb have different flavors such as the delicate green sprigs which are wonderful in a mixed herb salad with blood orange vinaigrette but here I will share my version of Fennel and Blood Orange salad which is so simple and hold just enough of the rich licorice flavor leaving ones pallet curiously excited.
I will be back with the recipe mentioned and much much more!! Until then.......

Recipe, Country French Pate a tradition!

Pate and Foie Gras  are two things you will always find at our family gatherings. This Country Style Pate recipe is one that should be prepared days before. Time consuming it may seem but in reality it takes more time at the market gathering the ingredients. Enjoy this with Cornichon Pickles,  pickled red onions and a fresh baguette.

Ingredients:
2 lbs boneless pork shoulder, cut in one inch dice
4 oz pork liver
8 tbsp chopped parsley
1 1/2 tbsp minced garlic
2 tbsp kosher salt
1 tsp freshly ground black pepper
1 1/2 tsp pate spice
2 tbsp all-purpose flour
2 large eggs
2 tbsp cognac
1 1/2 cups heavy cream
1 cups diced boiled ham
1/2 cup diced pork fat back
Sliced fat back as needed to line the bottom of the terrine. (optional)
Caul fat as needed to wrap the terrine. (optional)

Pate spice
1 tbsp dry green peppercorns
2 tbsp coriander seed
1 tsp allspice berries
1/2 tsp cloves

Directions:
 Toast the whole spices and grind them together in a spice grinder.

Pâté Directions:
1. Preheat the oven to 300 degrees F.
2. Grind the pork shoulder through the large die on a meat grinder into a bowl set over ice. You can use a food processor if you don't have a meat grinder. Pulse it until ground and not pureed.
3. In another bowl, also over ice, mix the liver, onion, parsley, garlic, salt, pepper, pate spice, and curing salt with about a third of the pork shoulder. Grind this mixture again, using a smaller die on the meat grinder. Then combine with the rest of the pork.
4. In another bowl, mix flour, eggs, cognac, and cream together. Put the meat mixture in the bowl of a stand mixer with the paddle attachment and add the flour mixture, paddling until it is fully incorporated and appears sticky.
5. Fold in the fat back and ham.
6. Line a 11/2art terrine mold with plastic wrap. Line the plastic wrap with sheets of caul fat, using as little as possible to line the mold and create a 3 inch overhang off the edges. Pack the pâté mixture into the mold firmly and avoid air pockets. Wrap the caul fat over the terrine and then wrap the plastic wrap over the top. Wrap the entire mold in aluminum foil, then put lid on.
7. Bake the terrine in a roasting pan, with hot water halfway up the sides of the terrine, until the internal temperature reaches 150 degrees F. Remove the terrine from the water bath and allow to rest for 20 minutes. Then take the lid off and press the terrine with a weight to compact it. Cool until it reaches room temperature, then refrigerate. Allow the terrine to rest for a few days for best results.

Recipe, Pickled Red Onions & Garlic!

Pickled Red Onions, so tasty and simple not to mention the many uses for them. Pickled Red Onions & Garlic is another breath buster that will bring some interesting flavors about. Pickling of these two delicious items takes very little time, they can be stored in an air tight container for weeks if not a month in the refrigerator and used in many recipes, salads, appetizers or garnishes. note: when pickling and storing the pickled item it is best to use a glass container.  With the Easter family gathering here at my home right around the corner I have decided to share some of the recipes for what I will be preparing for my family as well as what wines I will be paring  both appetizers and entre' with. First let us pickle some red onions and garlic.

2 medium red onions (thinly sliced)
20 cloves of garlic (cut into quarters)
1 cup champagne vinegar
1/2 cup white wine vinegar
1/2 cup red wine vinegar
1/4 cup raw sugar
2 bay leaves
couple of sprigs of dill
2 tbsp coarse black pepper
1 tbsp sea salt

In a glass mixing bowl combine vinegars, sugar, salt,& pepper, stir until sugar and salt are dissolved ( this can be done stove top but be sure to cool liquid before adding red onion and garlic) add sliced red onion, garlic, fresh dill and bay leaves, cover tightly with plastic wrap or a lid, place in refrigerator and let rest for 24 hour before using.
The sweet and slightly salty flavors will WOW your taste buds, I will be using this pickled red onions and garlic in two applications come Easter and will be back to share those recipes with you soon, until then!

Recipe, Rock Shrimp Ceviche!

Ceviche is another simple, fresh recipe that sings with the season of spring and summer. Here it is middle of February and I am talking spring and summer, must be the spring type weather we have been experiencing this week. Yesterdays Pico de Gallo recipe will be used to create this refreshing Rock Shrimp Ceviche, can't get any simpler.

1 lbs cleaned Rock Shrimp
1 cup Pico de Gallo (previous post)
1 tbsp red wine vinegar
juice of 1 lime
fresh cilantro sprig for garnish

combine all ingredients in glass bowl, let stand in refrigerator for 1 hour, taste and adjust seasoning and serve. Rock Shrimp has a sweeter flavor in my opinion that rounds out the heat from the jalapeno and manzana chili's in the Pico de Gallo. This is a great one to serve as a shooter as pictured but also works well on a bed of fresh greens or as a tostada with Avocado and a dollop of Sour Cream or Creme Fraiche.
Enjoy!