Wild Halibut en Persillade
Thick-cut wild Alaskan halibut with a light coating of homemade coarse mustard and a persillade of chopped parsley and bread crumbs..
Wild Halibut en Persillade
Serves 2 (adapted from a recipe by Thomas Keller)
2 6-oz fillets fresh Wild Alaskan Halibut
1/3 cup dried bread crumbs
1 teaspoon parsley, chopped
1 tablespoon homemade coarse mustard
1 teaspoon filtered water
pastured butter
sea salt and freshly-ground pepper
Trim crusts from bread and pulse in a food processor. Bake bread crumbs in a 250 degree oven, tossing occasionally until completely dry, about 1 hour. Toss with finely chopped parsley and set aside.
Rinse fish fillets and pat dry. Season on both sides with salt and pepper. Brush one side of each fillet with a thin coating of thinned mustard, then dip the mustard side of the fish into the bread crumbs, pressing lightly to form an even coating.
Heat butter in a heavy skillet over medium heat, then place the fillets crumb side down into the pan and cook until golden brown, about 1 minute.
Carefully turn fish over, then place pan into a 350 degree oven just until the fish begins to flake, about 6-8 minutes.
Arrange fish on a plate, then drizzle with a little of the browned butter from the skillet and give it a squeeze of fresh lemon. Delicious with Nantes Carrot Stew on the side.
This post is part of Real Food Wednesdays!
Mesquite Grilled Beef Heart Burrito
Be sure to read Millie’s post about the nutrient value of traditional foods!
Grass-fed beef heart is marinated and grilled over a mesquite fire before being simmered with tomatoes, garlic and smoky chipotles en adobo..
Mesquite Grilled Beef Heart Burrito
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For the Chile con Queso Asadero
1 cup fresh whole milk
2 cups grated Asadero cheese (substitute Monterrey jack)
2 fresh Serrano chiles, thinly sliced
1 fresh red jalapeño chile, thinly sliced
sea salt
freshly-ground black pepper
Heat milk and chiles over a double boiler, stirring frequently until small bubbles begin to break the surface. Slowly whisk in grated cheese and stir until thick and creamy. Season to taste with salt and pepper, reduce heat and keep warm.
For the Burritos (serves 4)
1 fresh grass-fed beef heart
2 cloves garlic, peeled and crushed
3 plum tomatoes, cored and diced
1/2 Spanish onion, diced
juice of 1 fresh lime
1/3 cup melted beef tallow (substitute leaf lard or rendered bacon fat)
1 teaspoon Mexican oregano
1 teaspoon cumin seeds
1 1/2 teaspoons roasted paprika
2 chipotles en adobo
sea salt
freshly-ground black pepper
4 large flour tortillas
Trim fresh beef heart of any sinew and gristle, rinse with fresh water, cut into 3-inch chunks and place in a colander set over a sink and allow to drain 20 minutes. Transfer heart to a non-reactive bowl and marinate in melted tallow, garlic and lime juice while you prepare the grill.
Transfer marinated beef heart to a medium-hot mesquite fire and grill to medium rare as you would a steak. Transfer grilled heart to a cutting board and allow to cool enough to handle, then chop roughly. Kill the fire, but leave grill covered to retain heat.
Place 2 tablespoons of the tallow marinade in a heavy skillet over medium heat. As soon as the fat begins to shimmer, add the onions, garlic and chopped beef heart and sauté until the onions are translucent, about 4 minutes. Reduce heat and add tomatoes, oregano, paprika and chipotles en adobo. Add 1/4 cup water, adjust seasoning with salt and pepper, partially cover and cook until thickened, about 10 minutes.
To assemble, heat fresh tortillas on the grill or on a comal then heap filling in the center. Spoon a little cheese sauce over the filling, then fold envelope-style. Place burritos back on the grill, cover and heat 5 minutes. Transfer burritos to plates and spoon cheese sauce over the top. Garnish with chopped cilantro and serve with pickled cabbage or pickled red onions for a nice contrast to the richness of the burritos.
This post is part of Real Food Wednesdays!
Chili con Calabaza Asada (Roasted Pumpkin Chili)
Oven-roasted pumpkin, fried pork belly, fresh & dried chiles, onions, toasted corn, cumin and oregano..
Chili con Calabaza Asada (Roasted Pumpkin Chili)
Serves 2
1-2 small pie pumpkins, roasted
3-4 dried chiles such as Ancho, Pasilla, New Mexico and Chipotle
1 fresh poblano pepper, chopped
1 Serrano or 2 jalapeño peppers, diced
1/2 red bell pepper, chopped
1/2 small red onion, chopped
1/4 pound pork belly, diced (can eliminate if vegetarian)
2 cloves garlic, minced
1/2 cup corn kernels
1/2 cup black beans, cooked (optional)
3/4 teaspoon cumin seeds
1 teaspoon Mexican oregano
salt & pepper
water
Split the pumpkins lengthwise through the stem and scrape out the seeds and stringy material. Season with salt and pepper and roast in a 400 degree oven until softened, about 15 minutes. Set aside to cool, then scrape out the flesh with the edge of a spoon.
Meanwhile, place the dried chiles in a bowl of hot water for 15 minutes. Remove from water, split and remove stems and seeds. Process in a food processor until a smooth paste is formed., corn,
Cook pork belly over medium-low heat until crisp. Pour off all but 1 tablespoon of the fat, then add the cumin seed and toast until fragrant.
Add the peppers and onions and sauté until softened, about 5 minutes. Add the corn, garlic, pumpkin and oregano and stir to combine.
Stir in the the chile paste, then thin with a little water (use the soaking water if you like). Add beans if using, then reduce heat to low, partially cover and simmer until slightly reduced, about 15 minutes.
Season to taste with salt and pepper, then ladle into bowls and serve with fried corn tortillas.
This post is part of Real Food Wednesdays!
Roast Squash Coloradito
Roasted sweet dumpling squash stuffed with poblano peppers, Spanish onions, smoked bacon and toasted corn, served over a spicy mole Coloradito..
Roast Squash Coloradito
For the Sauce
Simmer 1/4 cup mole Coloradito paste (a somewhat complicated combination of Ancho and Guajillo chiles, almonds, sesame seeds, tomatoes, garlic, oregano, cinnamon, banana and pumpkin seeds) with 3/4 cup vegetable stock. Keep warm.
For the Roasted Squash
Split, trim and seed one or more small, suitable baking squash (such as the thin-skinned sweet dumpling variety, shown here). Scoop out and discard the stringy fibers, leaving 1/2 inch flesh. Brush with ghee or melted butter, season with salt and smoked pepper and roast in a 375 degree oven until tender and caramelized, about 40 minutes. Keep warm.
For the Filling
4 pieces of un-cured smoked bacon, cut into large dice
1 Poblano pepper, coarsely chopped
1/2 red bell or sweet pepper, coarsely chopped
1/2 Spanish onion, coarsely chopped
1/2 cup fresh corn kernels
1-2 cloves garlic, minced
salt and pepper
Cook the bacon in a heavy skillet until nearly crisp. Add vegetables and continue to cook until barely tender. Fill the cavity of the squash with the vegetable mixture, season with salt and pepper and return to the oven until heated through, about 7 minutes.
To Serve
Spread mole in the center of a warmed plate and place roasted squash on top. Toss some toasted pumpkin seeds and a little chopped cilantro at it and serve immediately.
This post is part of Real Food Wednesdays!
Blackberry Mascarpone Pancakes
Marion blackberries, fresh mascarpone, soaked and sprouted flours, vanilla bean paste, pastured butter and eggs and a dollop of maple butter..
Blackberry Mascarpone Pancakes
For the Mascarpone
1 pint farm-fresh cream (not the ultra-pasteurized stuff from the grocery store)
1 teaspoon cream of tartar
Put the cream into the top of a double boiler set over shimmering (not boiling) water. Once the cream is warm, stir in the cream of tartar and stir continuously until the cream reaches 180 degrees F as measured by a thermometer. Immediately remove from heat and allow to cool to room temperature, stirring occasionally. Pour into a bowl lined with cheesecloth or a clean towel, cover and allow to stand at room temperature for 24 hours. Use within 2 days.
For the Soaked Flour
6 oz organic whole wheat pastry flour
3 oz filtered water
1 tablespoon buttermilk (can substitute whey or yoghurt)
Combine all ingredients in a glass bowl, cover loosely and allow to stand at room temperature for 24 hours.
For the Pancake Batter (informed by a ratio by Michael Ruhlman)
6 oz soaked flour
2 oz sprouted whole wheat flour
2 pastured eggs
2 oz cultured butter, melted
2 tablespoons mascarpone
1 teaspoon vanilla bean paste (substitute vanilla extract)
1 1/2 tablespoons rapadura
2 teaspoons aluminum-free baking powder
1 scant teaspoon fine sea salt
buttermilk as needed
Marion or other blackberries, halved if large
Whisk the mascarpone until fluffy, then whisk in the remaining wet ingredients. Combine the dry ingredients together in a separate bowl, then combine with the wet ingredients. Thin with buttermilk until thick but pour-able.
Method
Heat a comal or cast iron skillet over a little less than medium heat. Grease lightly with butter, then place small clusters of blackberries around the pan. Let the berries sizzle a bit, then ladle the batter over the top. Cook until golden brown, turning once. Serve hot from the pan with a dollop of maple butter.
This post is part of Real Food Wednesdays
Black Bean Tamales, Roasted Tomato Salsa and Chile con Queso
Fresh corn masa spread on soaked husks and filled with cumin-fried black beans. Served with fire-roasted tomato salsa and chile con queso..
Black Bean Tamales, Roasted Tomato Salsa and Chile con Queso
For the Chili con Queso
1 1/2 cups fresh whole milk
1 1/2 cups grated raw cheddar cheese
1 1/2 teaspoons pastured butter
1 jalapeño pepper, minced
1 red Fresno pepper, minced
1 tablespoon sweet dairy whey
1/2 teaspoon smoked chili powder
1 teaspoon cilantro, chopped
1 teaspoon parsley, chopped
salt and pepper
Heat butter in a heavy saucepan over medium low heat. Add peppers and cook until softened. Add milk and bring to a strong simmer, stirring often. Add whey (this gives the sauce a tangy taste) and stir to combine. Add cheese a little at a time, stirring as it melts. Season with smoked chili powder and salt and pepper to taste. Stir in cilantro and parsley and keep warm.
For the Tomato Sauce
2 plum tomatoes, cored and halved
1 clove garlic, minced
1/2 small white onion, diced
1-2 small green chiles, diced
pinch of non-refined sugar (optional)
salt and pepper
Roast, grill or broil tomatoes until partially black and blistered. Allow to cool enough to handle, then sauté together with garlic, onions and chiles until most of the water has evaporated. Add sugar if using, and season to taste with salt and pepper. Keep warm.
For the Filling
1 cup black beans, soaked overnight
2 cups chicken stock
1/2 tablespoon cumin seeds
1 teaspoon Mexican oregano
1/2 small white onion, diced
1 small clove garlic
1 tablespoon leaf lard
salt and pepper
Cook black beans in chicken stock until tender. Drain and set aside, reserving liquid
Sauté onion, garlic and cumin in lard until fragrant. Add beans and mash with the back of a wooden spoon. Add bean cooking liquid as necessary to form a thick but spreadable paste. Adjust seasoning with salt and pepper if necessary.
For the Dough
1 1/2 cups coarse corn masa (not cornmeal)
1 1/2 cups chicken stock, warm
1/4 cup leaf lard
1/2 teaspoon sea salt
1/4 teaspoon aluminum-free baking powder
6 8-inch enconchada-style corn husks, soaked
Whip lard until fluffy, then blend in masa, salt and baking powder. Slowly mix in chicken stock until a moist, consistent dough is formed.
Spread dough as evenly as possible over one side of each husk, about 1/8 inch thick. Place a large spoonful of fried bean mixture in the center of the dough. Fold the sides of the husks so that they overlap in the center, forming a long cigar-like structure. Fold the empty part of the husk under so that it rests against the seam.
Bundle tamales together and steam standing upright until cooked through, about 15 minutes.
To serve, ladle tomato sauce into the center of a plate, carefully unwrap the tamales and arrange around the perimeter. Spoon chile con queso over the top, and garnish plate with bits of diced onion, red pepper and cilantro. Drizzle hot sauce and serve immediately.
This post is part of Real Food Wednesdays
