Monday, May 20, 2019

Veal Osso Buco With Parmesan Polenta

By: The Food Hunter

This classic Italian meat course is served over parmesan polenta for an extra boost of deliciousness. It makes a wonderful presentation and is perfect for those hard to please guests.




Veal Osso Buco With Parmesan Polenta
(adapted from Food52)

For The Osso Buco
6 tablespoons olive oil
6 veal shanks, 1 1/2 inches thick
2.5 cups white wine
2 onions, diced
4 carrots, diced
9 medium garlic cloves, minced
2 cups chicken broth or stock
2 small bay leaves
114.5-ounce can tomatoes, drained
2 teaspoons lemon zest
1/4 cup finely chopped flat leaf Italian parsley


Set oven rack to lower-middle and heat oven to 325 F.

Pat dry each veal shank and tie around its center with kitchen twine, then season with salt and pepper.
Heat 2 tablespoons of oil in a large ovenproof Dutch oven over medium-high heat, until the oil is shimmering. Place 3 shanks in the pan and cook until they are golden brown on one side, about 5 minutes. Carefully flip the shanks and cook on the second side until golden brown, about another 5 minutes. Transfer them to a bowl and set aside.

Take the Dutch oven off the heat and add ½ cup of white wine, scraping the pan bottom to loosen any browned bits. Pour this liquid into the bowl with the browned shanks.

Return the Dutch oven to heat, and 2 more tablespoons oil, and repeat this entire process with the next 3 shanks.

With all shanks resting in a bowl off the heat, return the Dutch oven to heat, add 2 more tablespoons olive oil and bring up to medium-high heat again. Then add the carrots, onions and celery and cook until soft and lightly browned, about 10 minutes. Add the 6 of the minced garlic cloves and cook for another minute longer.

Increase the heat to high and stir in the chicken broth, the rest of the white wine, any juice from the veal bowl, and the bay leaves. Then add the tomatoes and return the veal to the pot. Bring the this to a full simmer, then cover, crack the lid slightly, and move to the preheated oven.
Cook the shanks until the meat is easily pierced with a fork, about 90 to 100 minutes.
For the Gremolata: combine the remaining minced garlic, lemon zest, and parsley in a small bowl. Stir half of the gremolata into the pot, reserving the rest for a garnish. Add salt and pepper to taste.
To serve, remove shanks from the Dutch oven and carefully cut off the twine. Place each shank on a bed of polenta. Add some of the braising liquid, tomatoes, and vegetables and finish by sprinkling with the gremolata.


For The Parmesan Polenta
1 cup Polenta (be sure to use Polenta labeled as "pre-cooked cornmeal" in the ingredients)
6 cups chicken stock or chicken broth
2/3 cup grated Parmesan cheese

Start by bringing 3 cups of the broth or stock to a boil. Gradually pour in the polenta, whisking continuously.

The liquid will absorb very quickly. Add another cup of stock, then reduce heat to a low simmer.
Cook for about three minutes, continuing to add another 1 to 2 cups of liquid as it is absorbed.

Add Parmesan cheese and whisk thoroughly.

When desired firmness has been reached remove and serve immediately.

Sunday, May 19, 2019

Manhattan with an Orange Twist

By: The Food Hunter

Everyone knows the classic Manhattan Cocktail is garnished with a cherry; but sometimes it's good to switch things up. So as the outside temperatures start to rise I think a twist of orange is a nice addition. Basil Hayden's Bourbon makes this a light and refreshing cocktail; perfect for summer.




Manhattan with an Orange Twist
  • 2 parts Basil Hayden’s® Bourbon
  • 1 part Sweet Vermouth
  • 2 dashes Angostura® Bitters
  • Orange Peel
Combine all ingredients in a mixing glass with ice and stir. Strain into a chilled coupe glass. Garnish with an orange twist, making sure to express the oils

Thursday, May 16, 2019

Pork Shoulder with Spinach & Braised White Beans

By: The Food Hunter

I receive compensation from Grass Roots Farmers' Co-Op. I only work with brands I use and feel comfortably recommending.  All opinions are my own. 

I recently started working with Grass Roots Farmers Cooperative and I wanted to share with you my first recipe using their meat and let you know how much I enjoyed its superior taste.

Grass Roots Farmers Cooperative is a meat subscription box featuring pasture-raised, farmer-sourced meats. Grass Roots’ animals live outdoors where they get lots of exercise, fresh air, sunshine, and fresh pasture every day. As a result, their meats are higher in omega-3 fatty acids, vitamins, and minerals—and they have more better for you fats. 
Grass Roots’ farmers use regenerative agriculture, which replenishes the nutrients in the soil instead of depleting them. Their rotational grazing practices sequester carbon—improving the environment and slowing climate change. Everything about them is wonderful. 
The program allows the customer to hand pick an assortment of meats or choose from one of their pre-packaged boxes. Meats include a wide variety of grass-fed beef, pasture-raised chicken and pork products.

 SPECIAL OFFER FOR YOU
  • Head over tohttp://bit.ly/FoodHunterGrassRoots 
  • Get $30 off your first GRFC box of $125 or more using the code: FOODHUNTER at checkout.
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Now about that recipe I made. I used a 2.5 lb pork shoulder roast in the recipe below. I don't know if you've ever tasted a free-range pork meat but it is extra delicious and the meat from Grass Roots Co-op is no exception. Trust me you will be 100% satisfied with the quality and taste of their meats. 

Pork Shoulder with Spinach & Braised White Beans




Recipe from Epicurious

For the Pork:
1 (6-lb.) bone-in pork shoulder (Boston butt), fat cap trimmed to 1/4 inch
3 tablespoons Diamond Crystal or 5 teaspoons Morton kosher salt, plus more
8 fresh bay leaves, divided
1/4 cup sage leaves, plus 4 large sprigs
4 tablespoons olive oil, divided
1 head of garlic, halved crosswise
9 juniper berries
4 black peppercorns
3 cups dry white wine
1/4 cup best-quality red wine vinegar

Sprinkle pork all over with 3 Tbsp. or 5 tsp. salt. Tear 4 bay leaves and 1/4 cup sage leaves into small pieces and scatter over pork. Place pork on a wire rack set inside a rimmed baking sheet and cover loosely with plastic wrap; chill 12 hours.

Let pork sit at room temperature 1 hour. This will help it cook evenly.
Preheat oven to 450°F. Heat 2 Tbsp. oil in a large heavy pot over medium-high. Cook pork, turning occasionally, until browned on all sides, 15–20 minutes. Transfer pork to a large plate.
Remove pot from heat and pour off any fat. Discard fat and any leaves in pot; wipe out pot. Add remaining 2 Tbsp. oil to pot along with garlic, juniper berries, peppercorns, sage sprigs, and remaining 4 bay leaves. Cook over low heat until garlic just starts to brown around the edges, about 1 minute. Pour in wine and vinegar. 

Return pork to pot, placing fat side up, and cover with parchment paper, tucking edges down around sides of pork (this prevents it from drying out). Cover pot with a lid, transfer to oven, and cook pork 30 minutes. Reduce oven temperature to 300° and cook, turning pork every 30 minutes or so and adding a splash of water if braising liquid is reducing too quickly, until meat is very tender and pulling away from the bone, 2 1/2–3 hours.

Let pork sit until cool enough to handle. Remove bones; discard. Shred meat into 2”–3” pieces, removing any excess fat (it should pull apart very easily but still hold together in pieces). Transfer meat to a large saucepan and strain braising liquid over; discard solids. Cover and keep warm over lowest heat until ready to serve.

For the Beans
1 large beefsteak tomato, halved crosswise
1 head of garlic, halved crosswise
4 large sprigs sage
2 cans cannellini (white kidney) beans
2 tablespoons plus 1/4 cup olive oil
Kosher salt

Combine tomato, garlic, sage, beans, and 2 Tbsp. oil in a large pot. Simmer about 25 minutes. Add beans and cook about 5-10 minutes more. Reserve till ready to serve. 


For the Greens
2 bunches mature spinach, tough stems removed
Kosher salt
2 tablespoons olive oil, plus more for drizzling
4 garlic cloves, thinly sliced
Flaky sea salt

Working in 2 batches, cook spinach in a large pot of boiling salted water until tender and no bite remains, about 2 minutes. Drain in a colander and let cool slightly, then squeeze out excess water.
Heat 2 Tbsp. oil in a medium skillet over medium and cook garlic, stirring, until softened and barely golden, about 1 minute. Add spinach and stir just to coat leaves in oil and warm through.

To serve, spoon beans plus a bit of their cooking liquid onto plates. Arrange several pieces of pork and spinach over beans. Drizzle with oil and sprinkle with sea salt.

Monday, May 13, 2019

Veal Scallopini with Mushrooms & Artichokes

By: The Food Hunter


This mix of veal and veggies makes tasty meal; perfect for any occasion. Not a fan of veal, you can easily substitute thin chicken breast and get the same delicious results. 



Veal Scallopini with Mushrooms & Artichokes
serves 4

1lb mushrooms sliced
12oz artichoke hearts - frozen or canned
4oz pancetta
2tsp salted capers, rinsed
4-6 veal cutlets
flour for dredging the veal
salt and pepper to taste
olive oil

For the lemon butter sauce:
1/4 cup lemon juice
2Tbs white wine
1/2 cup cream
1/2 cup chicken broth
1tsp corn starch
3Tbs butter
salt and pepper

Heat a pan on the stove top, and add the pancetta - cook until browned and crisp.
To the same pan, add the mushrooms, and some oil if needed. Season with salt and black pepper, and sauté until mushrooms are fully cooked - about 8-10 minutes.

Slice the artichoke hearts into quarters and add to the pan with the mushrooms. Add the capers, and cook for a few more minutes.

Be sure the veal is pounded to 1/4 inch thickness. Sprinkle with salt and pepper, and dredge in flour lightly.

In another pan, heat 2 tbs of oil, and fry the veal pieces. Add cooked veal to the mushrooms and artichokes.

Make the sauce by heating the lemon juice and white wine, and boil until reduced by a third.
Add cream and cook until slightly thickened. Mix 1 tsp corn starch with a bit of chicken broth, to remove lumps, and add to the pan, with the remaining chicken broth. Cook until sauce thickens.

Add butter to the sauce slowly incorporating it, by whisking. Taste and adjust the salt and pepper. If too sour, add more chicken broth and corn starch.


Thursday, May 9, 2019

End of Day Cocktail

By: The Food Hunter

When the work day/week is finally over and all you can think about is sitting back and enjoying a scotch cocktail with your loved one.


Laphroaig® End of the Day
By Benjamin Schiller, Chicago

Ingredients
2 parts Laphroaig® Select
3/4 part Vermouth
1/4 part Walnut Liqueur
Allspice Liqueur (for glass rinse)
Grated Nutmeg (for garnish)

Method
Combine Laphroaig, Vermouth, and Walnut Liqueur in a mixing glass. Add ice and stir. Meanwhile, rinse a coupe glass with Allspice Liqueur, and then empty any excess liquid. Strain the cocktail into the glass, and grate nutmeg over the cocktail.