Wood-Fired, Ancho-Rubbed Sirloin with Fried Plantains and Frijoles Charros
Grass-fed sirloin (Bastrop Cattle Co.) is rubbed in a mixture of ancho chilies, fresh garlic, Mexican oregano, comino and piloncillo, then quickly seared over a wood fire. Served with salt & pepper-fried plantains and home-cooked frijoles charros (cowboy beans)..
Wood-Fired, Ancho-Rubbed Sirloin with Fried Plantains and Frijoles Charros
For the Rub (adapted from a recipe by Rick Bayless)
2 cloves garlic, peeled
3-4 ancho chiles, stemmed and seeded
1 tablespoon piloncillo
1 teaspoon Mexican oregano
1/2 teaspoon cumin seeds
1 tablespoon black pepper
1 tablespoon half-sharp paprika
2 teaspoons sea salt
Add all ingredients to the bowl of a food processor and pulse into a semi-fine powder.
For the Beans (adapted from a recipe by Rick Bayless)
1 cup dried pinto beans
1 tablespoon leaf lard
1/2 yellow onion
1 small sprig epazote
2 thick slices bacon, diced and fried
2 cloves garlic, minced
1 cup fire-roasted tomatoes, diced
1/2 fresh poblano pepper, charred and diced
1/4 cup fresh cilantro, coarsely chopped
Rinse and pick over dried beans. Cover with 1 quart of cool, filtered water, lard, onion and epazote. Bring to a hard boil, then reduce heat to low, cover and simmer until tender, about 2 hours, adding the tomatoes and peppers about 30 minutes out. Stir occasionally and add more water if necessary to keep from drying out.
Add bacon, salt and cilantro during the last 10 minutes of cooking, discarding the epazote before serving.
For the Plantains
1 plantain, very ripe but still firm
1 tablespoon peanut oil or butter
sea salt and freshly-ground black pepper
Heat butter or oil in a heavy skillet over medium heat until shimmering. Season plantain slices with salt and pepper then fry until golden brown. Set aside to drain.
For the Steaks
1 4oz breakfast sirloin per person
1 1/2 teaspoon spice rub per steak
Pat steak dry, then evenly coat on all sides with spice rub. Grill over a wood fire for about 2 minutes per side for medium-rare. Transfer to a cutting board and allow to rest 5 minutes before slicing against the grain about 3/8 inch-thick.
This post is part of The Nourishing Gourmet’s Pennywise Platter Thursday!
Conchiglie al Formaggio
Baked seashells with artisan cheeses, mustard and fresh cream with spring onions, grape tomatoes and bits of spicy sausage..
Conchiglie al Formaggio
1 1/2 cups conchiglie pasta, cooked and drained
1-2 spring onions, sliced or 1/2 yellow onion, diced
1-2 spicy cooking sausages (such as Spanish chorizo), sliced
1/4 cup grape tomatoes, halved
1 cup cheese (Manchego, Parmesan, etc.), grated
1 cup fresh whole milk, more-or-less
1 cup fresh cream
1 pastured egg
3 tablespoons grass-fed cultured butter, divided
2 tablespoons sprouted wheat flour
1 teaspoon dry mustard
1/4 cup fresh parsley, coarsely chopped
1/8 cup fresh oregano, coarsely chopped
1/3 cup fresh bread crumbs
sea salt and freshly-ground black pepper
Melt 2 tablespoons butter in a saucepan over medium-low heat. Whisk in flour and mustard and cook, stirring continuously until smooth, about 5 minutes. Slowly whisk in cream and stir until combined, then thin with milk until the sauce coats the back of a spoon. Add cheese and stir until melted. Remove from heat and allow to cool a bit, then whisk in the egg and set aside.
Quickly brown sausage and onions in a heavy skillet over medium high heat until some of the fat has rendered, then add tomatoes and cook until softened. Drain any excess grease, then fold into the cheese sauce along with the parsley and oregano. Fold in pasta and adjust taste with salt and pepper.
Turn pasta mixture into a buttered casserole, then top with fresh bread crumbs and bake in a 375 degree oven until golden brown, about 15 minutes. Serve with a green salad and a glass of Pinot Grigio if desired.
This post is part of Real Food Wednesday, in support of freedom of choice for farmers and consumers everywhere
Who’s invited? Raw milk producers and their consumers, grass based farmers fed up with the low commodity milk prices looking for alternatives, folks that have seen healthier days, Future Farmers of America wanting to check out the buzz about direct sales of raw milk, constitutional scholars and lawyers looking for work that makes a difference, mother and fathers looking for answers to their children’s chronic health and obesity problems, college students cutting classes and stumbling into some life changing information, new couples considering having family, doctors and dentists interested in pragmatic prevention based solutions, teachers and parents concerned with sugared milk in school lunches and YOU!
Pomelo and Lotus Root with Pickled Ginger, Mint and Wild Honeycomb
Fresh pomelo tossed with tender lotus rootlets, pickled ginger, fresh mint and wild honeycomb makes a light and refreshing dessert..
Pomelo and Lotus Rootlet with Pickled Ginger, Mint and Wild Honeycomb
Native to Southeast Asia, the pomelo or Chinese grapefruit is much larger, sweeter and less bitter than grapefruit from Florida, Texas or California. The 1/2 inch thick peel can be used to make marmalade or candied and dipped in chocolate.
Shiitake and Leek Flower Soup
Sautéed fresh shiitake mushrooms, garlic, shelled ginkgo nuts, young bamboo sprouts, fresh leek flowers and a fried quail egg in a flavorful vegetable broth with fermented soy..
Shiitake and Leek Flower Soup
3 cups vegetable broth (recipe follows)
1 pinch ground star anise
1/4 teaspoon ground fennel seeds
1/4 teaspoon ground cloves
1/2 teaspoon ground Szechuan pepper
1/4 cup traditionally fermented organic soy sauce
1 palmful fresh cilantro, chopped
1 palmful fresh leek flowers, sliced
1/4 cup slender bamboo shoots, sliced
3 cloves garlic, thinly sliced
1/4 cup shelled ginkgo nuts, halved
2 tablespoons pastured butter
1-2 fresh red chilies
fresh quail eggs
Bring vegetable broth to a boil, reduce heat and simmer with anise, fennel, cloves, pepper, chilies and soy.
Sauté mushrooms, ginkgo, and garlic in butter until golden brown and add to the soup along with the leek flowers. Simmer 5 minutes, then add chopped cilantro. Ladle into warm bowls and top with a fried quail egg.
Wanted: Locavores!
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Slow Food Austin reconnects people with the food they eat. Our educational initiatives, social activities, fundraising events, and community volunteer projects inspire respect for where food comes from and awakens true pleasure in eating.
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Smoked Duck Breast with Braised Bok Choy, Ginger Pear Salad
Smoked magret duck breast is rubbed with Chinese 5-spice, then seared in its own fat until the skin is crisp. The duck is then sliced and served with braised baby bok choy and a salad of Asian pear, pickled ginger, sunflower sprouts and toasted sesame dressed with an ume plum vinaigrette..
Smoked Duck Breast with Braised Bok Choy, Ginger Pear Salad
For the Duck
Rinse andpat dry half of a smoked magret duck breast. Use a thin, sharp knife to score a crosshatch pattern into the skin, taking care not to cut into the muscle. Rub the breast with Chinese 5-spice then place skin side down into a heavy skillet over medium-low heat. Cook until the skin is crisp and much of the fat has rendered, then turn and quickly sear the other side. Transfer to a cutting board.
For the Bok Choy
Season quartered baby bok choy with salt and pepper then place flat side down into the pan with the rendered duck fat. Cook until slightly browned, then add 1/4 cup water, turn and cover until tender, about 5 minutes.
For the Salad
1 Asian pear, jullienned
1 1/2 tablespoons sushi-style pickled ginger
1/4 cup sunflower sprouts
1 teaspoon white sesame seeds, toasted
1/2 teaspoon black sesame seeds
1 teaspoon coriander seeds, cracked and toasted
1 teaspoon crispy garlic, crushed
1 palmful fresh cilantro, chopped
1 teaspoon ginger juice
2 tablespoons umeboshi plum vinegar
1 teaspoon traditionally-fermented soy sauce
1 teaspoon sesame oil
1/2 teaspoon fresh lemon juice
1/4 cup olive oil
sea salt and freshly-ground Szechuan pepper to taste
Combine ginger juice, vinegar, soy and lemon juice together in a bowl. Slowly whisk in oils. Add remaining ingredients and toss to combine. Refrigerate until needed.
To serve, slice warm duck breast about 3/8 inch thick and arrange over braised bok choy. Garnish with ginger pear salad and drizzle with a little vinaigrette.
