Wednesday, March 19, 2008
Monday, March 17, 2008
~fingers crossed~
Dear Chef
Thank you for your entry.
Good luck!
Innes Moffat
Venison Marketing Services Manager
Deer Industry New Zealand
Thank you for your entry.
Good luck!
Innes Moffat
Venison Marketing Services Manager
Deer Industry New Zealand
~here we go~
Please accept the following recipes below in consideration for your venison contest.
Thanks
Ray
Thanks
Ray
~Grilled Cervena boneless venison rack
wild mushroom and bucheron de chevre polenta
baby arugula, balsamic and raspberry demi gastrique~
*four servings*
Assembly:
*four servings*
Assembly:
2 racks of cervena venison racks (bones removed)(2servings per rack)
3 each wild mushroom and bucheron de chevre polenta rounds(per plate)(see recipe below)
36 leaves of arugula (9 leaves each plate)
1/4 tsp. raspberry vinegar.
4 Tbsp. raspberry demi gastrique - 1 tablespoon each plate(see recipe below)
2 tsp. aged balsamic - 1/2 tsp. each plate
12 pieces of fresh raspberries - 3 each plate
TT - kosher salt and fresh grind pepper
Season each rack with salt and fresh ground pepper.
Place on grill and cook to medium rare and let rest.
Place polenta rounds on greased pan in oven(350degrees) for 5 min. to warm thru.
Toss arugula with salt and pepper and raspberry vinegar.
Slice venison on bias 6 slices per rack, 3 per plate.
Drizzle plate with aged balsamic.
Place three polenta rounds in triangle in back corner of plate.
Set Arugula on top of polenta top of arugula facing left.
Then fan venison accross arugula and polenta.
In front of plate use spoon and smear raspberry demi gastrique.
Place 3 each fresh raspberries on plate and dust plate with pepper mill.
Serve and Enjoy
Wild mushroom and bucheron de chevre polenta rounds:
2 cup water
2 cup chicken stock
1 cup whole milk
1 cup polenta corn meal
2 1/2 tablespoon butter (unsalted)
1/2 tsp garlic minced
1 tablespoon shallot minced
1/4 cup parmesan cheese grated
1/4 cup bucheron de chevre
1/3 # wild mushrooms (chanterelles, hedgehogs, and shiitakes)
TT Salt & Pepper
-start by sweating mushrooms, garlic and shallots in sauce pot with 1/2 Tbsp. of butter.
-add water, chicken stock, and whole milk and bring to a boil.
-slowly whisk in corn meal and continue to whisk until no sign of lumps and mixture returns to boil.
-reduce heat and let simmer 40 minutes or till done.
-remove from heat and stir in parmesan and chevre and season with salt and pepper to taste.
-place polenta in demisphere non stick flexible mold and refrigerate to set for serving.
Raspberry Demi Gastrique:
8 oz Veal Demi Glace
1/4 cup Raspberry Puree
1/4 cup Raspberry vinegar
1/2 oz Unsalted Butter
4 oz sugar
TT Salt and Pepper
-place puree, vinegar, and demi glace in sauce pan with sugar and cook on medium temp.
till sugar is dissolved, then reduce heat and reduce liquid in pan to 3/4 cup
-season with salt and pepper to your taste and remove from heat and stir in cold butter
-serve
3 each wild mushroom and bucheron de chevre polenta rounds(per plate)(see recipe below)
36 leaves of arugula (9 leaves each plate)
1/4 tsp. raspberry vinegar.
4 Tbsp. raspberry demi gastrique - 1 tablespoon each plate(see recipe below)
2 tsp. aged balsamic - 1/2 tsp. each plate
12 pieces of fresh raspberries - 3 each plate
TT - kosher salt and fresh grind pepper
Season each rack with salt and fresh ground pepper.
Place on grill and cook to medium rare and let rest.
Place polenta rounds on greased pan in oven(350degrees) for 5 min. to warm thru.
Toss arugula with salt and pepper and raspberry vinegar.
Slice venison on bias 6 slices per rack, 3 per plate.
Drizzle plate with aged balsamic.
Place three polenta rounds in triangle in back corner of plate.
Set Arugula on top of polenta top of arugula facing left.
Then fan venison accross arugula and polenta.
In front of plate use spoon and smear raspberry demi gastrique.
Place 3 each fresh raspberries on plate and dust plate with pepper mill.
Serve and Enjoy
Wild mushroom and bucheron de chevre polenta rounds:
2 cup water
2 cup chicken stock
1 cup whole milk
1 cup polenta corn meal
2 1/2 tablespoon butter (unsalted)
1/2 tsp garlic minced
1 tablespoon shallot minced
1/4 cup parmesan cheese grated
1/4 cup bucheron de chevre
1/3 # wild mushrooms (chanterelles, hedgehogs, and shiitakes)
TT Salt & Pepper
-start by sweating mushrooms, garlic and shallots in sauce pot with 1/2 Tbsp. of butter.
-add water, chicken stock, and whole milk and bring to a boil.
-slowly whisk in corn meal and continue to whisk until no sign of lumps and mixture returns to boil.
-reduce heat and let simmer 40 minutes or till done.
-remove from heat and stir in parmesan and chevre and season with salt and pepper to taste.
-place polenta in demisphere non stick flexible mold and refrigerate to set for serving.
Raspberry Demi Gastrique:
8 oz Veal Demi Glace
1/4 cup Raspberry Puree
1/4 cup Raspberry vinegar
1/2 oz Unsalted Butter
4 oz sugar
TT Salt and Pepper
-place puree, vinegar, and demi glace in sauce pan with sugar and cook on medium temp.
till sugar is dissolved, then reduce heat and reduce liquid in pan to 3/4 cup
-season with salt and pepper to your taste and remove from heat and stir in cold butter
-serve
~Private Chef Menu for March 3rd, 2008~
Private Chef Menu for March 3rd, 2008
Amuse Bouche
Devonshire cream and chevre stuffed date
With balsamic and wild flower essence
Course One
organic arugula and Chilean peach salad
chive ricotta salata
balsamic 2 ways
Course Two
sun choke ~ asparagus manicotti
snow pea shoots ~ aged manchego
roasted red pepper coulis ~ lemon creme
Course Three
chocolate molten cake
mango raspberry lime
Espresso and Grand Marnier truffles
Fresh Red Raspberries and edible flowers
**based on customers likes and vegetarian beliefs**
Amuse Bouche
Devonshire cream and chevre stuffed date
With balsamic and wild flower essence
Course One
organic arugula and Chilean peach salad
chive ricotta salata
balsamic 2 ways
Course Two
sun choke ~ asparagus manicotti
snow pea shoots ~ aged manchego
roasted red pepper coulis ~ lemon creme
Course Three
chocolate molten cake
mango raspberry lime
Espresso and Grand Marnier truffles
Fresh Red Raspberries and edible flowers
**based on customers likes and vegetarian beliefs**
~beer~
~old italian dinner menu~
Italian Gourmet Dinner
April 21, 2007, 7pm
MENU
~Divertire il Bouche~
Bruschetta Toast Topped with Tomato and Garlic Spinach
Served with Folonari Asti Spumante
~Primo Corso~
Smoked Mozzarella & Roasted Red Pepper Raviolis
Basil Pesto Cream
Served with Ruffino Chianti
~ Corso Due~
Baked Clams Stuffed with Parmesan, Garlic, Tomatoes and Capers
~Corso Tre~
Parmesan Chicken
Escarole with Italian Sausage and White Beans
Served with Anselmi Soave
~Corso di Quarto~
Arugula Salad, Roma Tomatoes, Mozzarella and Pepperocini, Balsamic and Olive Oil
~Corso Cinque~
Strawberry & Mascarpone Semifreddo
Lemon~Pignoli Biscotti
Served with Homemade Italian Limoncello
~Petit Four~
Petit Cannolis
April 21, 2007, 7pm
MENU
~Divertire il Bouche~
Bruschetta Toast Topped with Tomato and Garlic Spinach
Served with Folonari Asti Spumante
~Primo Corso~
Smoked Mozzarella & Roasted Red Pepper Raviolis
Basil Pesto Cream
Served with Ruffino Chianti
~ Corso Due~
Baked Clams Stuffed with Parmesan, Garlic, Tomatoes and Capers
~Corso Tre~
Parmesan Chicken
Escarole with Italian Sausage and White Beans
Served with Anselmi Soave
~Corso di Quarto~
Arugula Salad, Roma Tomatoes, Mozzarella and Pepperocini, Balsamic and Olive Oil
~Corso Cinque~
Strawberry & Mascarpone Semifreddo
Lemon~Pignoli Biscotti
Served with Homemade Italian Limoncello
~Petit Four~
Petit Cannolis
Subscribe to:
Posts (Atom)
