meat lover Archives

Exotic Sausage Bites with Two Dijon Dips: Explore New Tastes

Posted on: May 4th, 2015 by Ellen Swandiak

If you are a sausage lover, as I am, then these four exotic sausage varieties will be a tempting lot. We matched the four kinds: Venison, pheasant, wild boar, and rabbit with a couple of dipping sauces. Serve this at your next party to introduce new tastes to your friends.

The two sauces fall into very different categories, and are super simple to make. Tangy Dijon Beer Sauce infuses German reduced wheat beer into the dip, and the Creamy Old-Style Mustard Sauce is a lush, slightly sweet alternative, whose plump mustard seeds pop in your mouth. This dish can be made a day ahead. Reheat the sausage just before the party in a microwave. They’re great eaten at room temperature.

We’ve discovered a great source for healthy, and unusual, meats in Fossil Farms, located in NJ. Order this sausage sampler online, and be sure to check out their other offerings. Like this recipe? See other exotic recipes made with wild ingredients at this link.

MAKES 56 BITES OF EACH VARIETY (CUT EACH SAUSAGES INTO 14 SLICES, DISCARDING THE ENDS)

PREHEAT OVEN 350º… COOK THE SAUSAGE

12 oz Venison w Blueberries and Merlot
12 oz Wild Boar w Cranberries
12 oz Pheasant w Hazelnuts
12 oz Rabbit w White Wine & Dijon Mustard
—
Place each variety of sausage in a separate baking pan with a little water on the bottom. Bake 20 min (make sure there is space around each sausage so they cook thoroughly. Sausages should be firm to the touch).

In a cast iron pan, brown each sausage variety separately. Allow to rest before slicing.

TANGY DIJON BEER SAUCE

1 CUP Paulaner Hefe-Weizen Natural Wheat beer
—
1/4 CUP Maille Dijon mustard
1/4 CUP mayonnaise
2 tsp Breitsamer Honig Forest Honey
—
Reduce the wheat beer: simmer in a small pot for 15 min (the end result will be about 1/4 cup). Allow beer to cool, then whisk with rest of the ingredients in a small bowl.

CREAMY OLD-STYLE MUSTARD SAUCE

1/2 CUP sour cream
1/2 CUP Maille Dijon Old-Style mustard
4 TB Maille Dijon mustard
1/8 tsp cayenne pepper
1 tsp Breitsamer Honig Forest Honey
—
Whisk all ingredients together in a small bowl.

TO SERVE

Slice the sausages and place in bowls. Serve with small bowls of the dipping sauces. Add labels, so guests know which is which (swipe image below and print).

Wild Recipes: Mustard Gougères & Venison with Ramp Pesto

Posted on: April 5th, 2015 by Ellen Swandiak

As part of our recipe plan for hosting a wild and foraged themed party, I’ve included these 2 spectacular wild recipes perfect for entertaining. The first came after doing a tasting at the new Maille Mustard Boutique that opened on the Upper West side of Manhattan, where I was totally wowed by the possibilities of dijon mustard—and more. The photos (at the top of this post) show two of the items we sampled at the tasting, which also included a Beef Tartare, Spring Root Vegetable Roulade, and Lox, all with mustard as the surprise ingredient. Executive Chef of Tastings NYC, Cedric Duran has generously shared his recipe for gougères with us, which includes a White Wine Mustard with Fine Herbs as the surprise ingredient.

If you prefer adventures of the meatier kind, then take a look at the recipe for Venison, that pairs perfectly with the ingredient of the Spring season, ramps! Fossil Farms, which we featured on our website this month for exotic meat sources is located in Boonton, NJ and offers weekly samplings every Saturday. You might have just missed the Cinco de Mayo Emu Tacos wrapped in lettuce that were on their menu!

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recipe

Comte Gougères with Fine Herb Mustard Sweet Onion Cream

MAKES 50 BITES

Make the Gougères…Preheat oven 350º

9 oz water
7 TB of butter
3 tsp salt
1 pinch black pepper
1 pinch cayenne pepper
1 pinch nutmeg
—
7 oz all-purpose flour
5 whole eggs
1/2 tsp baking powder
1/2 CUP aged Comté cheese, grated
1/2 CUP heavy cream
—
Mix water, butter, salt, black pepper, cayenne pepper and nutmeg together in a pan over heat till it boils.
Add flour and stir for 5 min. Put the dough into a mixer bowl with wire whip and mix it for 3 min to cool down. Add the eggs one by one to obtain a nice, sticky dough. Add baking powder, Comté cheese, and heavy cream. Mix again.
Spoon the dough into a pastry bag and pipe the gougères onto a sheet pan. Bake them in the oven for 10 min.

Make the Onion Cream

5 Spanish onions
1/2 stick unsalted butter
4 TB Maille White Wine Mustard with Fine Herbs
s + p
—
Thinly slice the onions, cook them with butter for 15 min. Once cooked, blend in a blender with the mustard for 2-3 min to obtain a smooth puree. Season with salt and pepper.

To assemble

Pipe the mustard filling inside the gougères with and serve warm.

—Recipe by Cedric Duran, Exec Chef of Tastings NYC.

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recipe

BBQ Venison Flank Steak, Ramp Pesto, and Smoky Mushroom Potato Hash

Make the Ramp Pesto

8 oz fresh ramps
2 oz extra virgin olive oil
kosher salt (to taste)
fresh ground black pepper (to taste)
—
Place in a food processor and puree.

Make the Smoky Mushroom and Potato Hash

1 oz applewood smoking chips, soaked for 1-2 hours
1 TB extra virgin olive oil
1 oz chanterelle mushrooms, chopped
1/2 oz morel mushrooms, sliced
1/2 oz shitake mushrooms, sliced
8 oz yukon gold potatoes, diced
4 cloves garlic, chopped
—
1/2 bunch chives, thinly sliced, for garnish
—
Add soaked wood chips to coals (ideal temperature is 325º). Heat cast iron pan on grill. Add all the mushrooms, potatoes, and garlic to the pan. Allow to cook and hot smoke until potatoes are tender. Season to taste and finish with chopped chives.

Make the Venison

2 venison flank steaks
s + p
—
Season with salt and pepper. Grill over high heat until medium rare. Allow to rest a few minutes and slice thin. Top with pesto, and serve with mushroom potato hash.

—Recipe by Ben Del Coro, Executive Chef, Fossil Farms.

Mini BLT: Speck, Micro Greens, Cherry Tomato & Spicy Mayo

Posted on: March 1st, 2015 by Ellen Swandiak

We took the winning flavors of a classic bacon, lettuce, and tomato sandwich and turned it into a gourmet mini BLT, perfect for serving as a passed hors d’oeuvre at a party. Each of the ingredients got special consideration.

In this BLT, speck from northern Italy is substituted for the bacon. Its flavor is slightly more robust than prosciutto. Speck is cured, then lightly smoked over the course of a few months, allowing the smoke to penetrate the meat thoroughly. Make sure to lightly crisp the speck, it should still be pliable, so it can be folded to fit into the mini sandwich. The softness of this ingredient makes it ideal for these mini BLTs.

Instead of just mayo, we added a little spice to ratchet up the flavors. For the lettuce, micro arugula greens were the right size to go into these, and added a bit of extra bitterness and spice themselves. Of course, for the tomatoes, cherry tomatoes, which tend to be sweeter than most tomatoes, added their bit. For the bread, focaccia was sliced into cubes, then cut in half.

Tip: Buy your micro greens day of the party, they do not last more than two days, and you want them to be ultra fresh. To see more ideas on hosting a party with all dishes “mini” check out this link, Mini Party Theme.

MAKES 24 BITES

CRISP THE SPECK

spray oil
8 slices speck
—
Spray coat a heavy pan with oil. Fry strips briefly, about 1 min each side, to just crisp. Cut each slice into 3 pieces.

MAKE THE SPICY MAYO

1/2 CUP mayonnaise
1 TB sriracha
1/2 tsp lime zest
1/4 tsp organic garlic salt
—
Whisk together ingredients in a small bowl.

CREATE THE BLTS

focaccia (12-inch square)
spicy mayo
arugula micro greens
cherry tomato, sliced into rounds
crisped speck
toothpicks
—
Cut focaccia into 1-inch squares, then slice in half horizontally to create the top and bottom. On each half slather the spicy mayo then top with arugula and a slice of tomato. Fold the speck to fit bread, fit in between the two halves and secure with a pick.

Andrea Montobbio of Asellina’s Addictive Bar Bite: Stuffed Olives

Posted on: March 1st, 2015 by Ellen Swandiak

Here’s a mini appetizer that’s delivers big. Stuffed olives are delectable with a meaty-cheesy-truffle oil concoction that no one can eat just one of.

Our guest chef Andrea Montobbio developed a passion for cooking and all things culinary in the small town of Capriata d’Orba in Northern Italy, where he grew up in a family who made their own wine and grew bountiful produce in their garden. (ASELLINA HAS SINCE CLOSED, BUT YOU CAN CREATE A SPECTACULAR DISH BY CHEF ANDREA MONTOBBIO WITH RECIPE BELOW)

He landed his first job in picturesque Il Fattore, a Michelin restaurant known for its impressive selection of specialty wines. He learned pasta making at Il Archivolto, and at prestigious Albergo Ristorante de Corona, he became Head Chef after only six months. It was here he received the opportunity to travel to Atlanta where he honed his skills further, opening one fine restaurant after the other.

At Asellina at the Gansevoort Park Hotel on Park Avenue in New York City you can savor all that talent and experience. The fresh pastas on the menu are truly transcendent. The agnolotti with short ribs is a flavor-packed taste sensation, with meat juices and vegetables that mix together in a sauce reminiscent of a rich pot pie. Squid ink linguini is laden with a bounty of perfectly done lobster and shrimp. You will have trouble deciding what to order here, but, rest assured, every dish is stellar.

For the mini party, a plan featuring a menu of miniature bites, we were able to snag the recipe for stuffed cerignola olives from Andrea Montobbio, which may just be the most luxurious bar bite ever. A tangy, rich veal mixture gets stuffed into fresh cerignolas, which are then breaded and deep fried. Serve these at your next gig and I guarantee, people will go absolutely crazy. asellina

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recipe

STUFFED CERIGNOLA OLIVES

makes 20 olives

START THE STUFFING

1/2 onion, minced
2 TB carrots, minced
2 TB celery, minced
—
1/2 LB ground veal shoulder
1/2 LB ground chicken breast
salt and pepper to taste
—
In a large skillet, caramelize onion, carrots, and celery. When golden brown, add the ground veal and chicken, and season with salt and pepper. Saute over medium-high heat for about 4 to 5 minutes, or till browned thoroughly.

FINISH STUFFING

1 slice mortadella, minced
1 1/2 TB parmesan, grated
3/4 CUP bread crumbs
1 egg
1 tsp truffle oil
—
Empty the pan into a large bowl and allow to cool. Add the mortadella, parmesan, breadcrumbs, egg, and the truffle oil. Mix well.

STUFF THE OLIVES…SET UP BREADING STATION

20 large Cerignola olives
1/2 CUP all-purpose flour, in bowl
1 egg, whisked in a bowl
breadcrumbs (for coating the olives), in bowl
—
parmesan, for sprinkling
herbs, for garnish
—
With a very sharp knife, cut a slit down one down one side of the olive, cut around the pit, and remove. Open carefully and add stuffing. Once stuffed, close, then dust in flour, and soak in the egg. Lastly, roll them gently in breadcrumbs.

Heat 2 inches of olive oil in a large saucepan to fry. Once oil becomes hot, fry stuffed olives until golden brown. Make sure to cook both sides.

Remove from oil and transfer to a paper-towel-lined dish. To plate, sprinkle with more parmesan, add herbs and serve.

Check out our other recipes featuring mini ingredients in the PARTY OF MINI PROPORTIONS issue.

Romantic Dinner for Two: Filet Mignon in Cherry Port Reduction

Posted on: February 1st, 2015 by Ellen Swandiak

Filet mignon is a most special cut of steak, and will show your lover you care! Here’s a simple dinner for two: filet mignons are dressed in a hot dose of reduced port infused with cherries—and a touch of butter whisked in at the end. Serve with mashed potatoes and fresh greens.

See other romantic recipes in our Aphrodisiac-themed menu,

MAKES ENOUGH FOR 2

MAKE THE SAUCE

1 1/2 CUPS port (we used Ramos Pintos Collector Reserve Port)
1/2 CUP balsamic vinegar
1/2 CUP dried cherries
1 TB tamari
fresh mint bouquet
1 large shallot, minced
—
Combine ingredients in medium saucepan; simmer over medium-low heat until reduced to about 1/3 cup, about 25 min. Set aside, covered.

GET OUT YOUR GRILL PAN… COOK THE STEAKS

2 filet mignon, at room temperature
s + p
—
Get a grill pan hot. Generously s + p both sides of the steak and place on the grill. Do not move the steak for 4 to 5 min, so you get a nice grilled crust. Flip steaks with tongs, grill another 5 min. Let rest for 5 min under a foil tent.

FINISH THE SAUCE AND SERVE

1 TB butter
salt
—
While steaks are resting, reheat sauce. Strain sauce through mesh into a heatproof bowl, whisk in the butter. Season with salt. Plate the steaks and spoon the sauce over each and serve.

Pasta Buffet Meat Toppings: Mouthwatering Short Ribs & Chorizo Crumble

Posted on: January 1st, 2015 by Ellen Swandiak

When comfort is calling, look no further than a pasta buffet menu for serving guests. These two meat toppings work as part of our menu of options you can choose to serve guests, covering all the bases of dietary prefernces. Along with the meat toppings, I thought to include steamed shrimp for those who are not into carnivore pleasures. Because I’m a really considerate host.

As part of the Comfort Pasta Party Buffet, I included these meat toppings to go along with veggie toppings, recipes for three sauces, and some special finishing touches. See the whole plan.

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recipe

Melty Short Ribs

Make this a day ahead: the flavors meld, plus skimming off the fat day 2 gives you more pure meaty joy without the artery clog.

MAKES TEN 1/2-INCH SLICES

PREHEAT OVEN TO 350°F… SEAR THE MEAT

2 LB boneless beef short ribs
3 TB canola oil
s + p
—
Let meat come to room temp, pat with paper towels. Heat oil in a Dutch Oven over medium-high heat. Sear meat on all sides, about 2 min each side. Remove from the Dutch Oven and season generously with s + p. Set aside.

ADD FLAVOR… COOK

1 large onion, chopped
3 carrots, sliced thinly
10 cloves garlic, peeled
15 Castelvetrano olives
—
3 TB Arrowhead Mills organic spelt flour
1 TB tomato paste
make a bouquet garni with thyme, oregano, rosemary
—
1 1/2 CUPS Brandy
seared meat
—
2 cups beef stock
—
Add onions, carrots, garlic, and olives to Dutch Oven, saute over medium-high heat, about 5 min. Add flour and tomato paste and herbs, stirring constantly, 2 min. Add brandy, scrape the bottom of the pan, and add meat back to the pot, fat side up. Reduce liquid to half, about 10 minutes.

Stir in stock, scrape bottom, and bring to a boil. Cover and transfer to oven, middle shelf. Cook about 2.5 hours, till the meat is falling apart, remove Dutch Oven and let the meat cool in the pot. When ready to serve, cut into 1/2-inch slices and set in a small bowl.

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recipe

Chorizo Crumble

A sprinkle of this works with all three sauces, for those who enjoy a touch of heat and meat.

MAKES ABOUT 1.5 CUPS

BROWN THE MEAT

1 TB canola oil
1 LB chorizo meat
—
Heat a frying pan, add oil. When oil is hot, add the sausage meat and break into pieces with a wooden spoon. Cook for 12 min, stirring occasionally, for extra crispy bits. Remove from pan with a slotted spoon.

Make BBQ Ribs in the Oven: Bourbon Glazed Baby Back Ribs

Posted on: December 1st, 2014 by Ellen Swandiak

I had this idea for BBQ ribs in the oven due to the fact that I live in Manhattan, where grilling outdoors is not really an option. But I had a hankering, and was determined to see if it could be done indoors. Here’s the deal: The ribs are baked in three phases, first inside an aluminum foil tent for one hour, then the tent is removed and ribs are glazed every 15 minutes for another hour. The last half hour the ribs are left alone to absorb the glaze. So plan ahead: 3 hours of cooking time are required. That’s after marinating overnight, or for at least 4 hours. This recipe requires commitment!

The recipe for the Bourbon Glaze on the ribs ties in with my party theme with all food having an alcoholic element in it. And this glaze works nicely on the baby back ribs or, for your vegetarian friends, on roasted potatoes or eggplant—see the recipe at this link. Be sure to serve with plenty of napkins.

MAKES ABOUT 14 RIBS

DO AHEAD: MARINATE THE RIBS IN A SPICE RUB

1/2 CUP turbinado sugar
2 TB chili powder
1 TB cumin
1 tsp cayenne
2 TB salt
—
2 1/2 LB baby back ribs, membrane removed
—
Mix sugar and spices together. Pat rub onto ribs. Wrap and place in the fridge overnight, or at least 4 hrs.

MAKE THE BOURBON GLAZE

The date molasses gives this glaze its sweetness, the tanginess comes from the vinegar and worcestershire, and the punch from the bourbon. Makes about 3 cups.

2 TB grapeseed oil
1/2 CUP onion, finely chopped
3 cloves garlic, minced
—
1 CUP bourbon
1 CUP white vinegar
1/2 CUP ketchup
1/4 CUP Alwadi date molasses
2 TB Coleman’s prepared mustard
2 TB turbinado sugar
1 TB honey
1 TB Worcestershire sauce
1/2 TB chili powder
1 tsp salt
1 tsp black pepper
1/4 tsp cayenne
—
In a large saucepan heat oil over medium heat. Add onion and garlic, cook until lightly brown, about 5 min, stirring occasionally. Whisk remaining ingredients in a bowl, add to saucepan, simmer 20 min. Sauce should be slightly thickened.

Pour through mesh strainer. Save the onions to use as a relish. Allow to cool. Put in covered bowl and let it sit overnight in the fridge for maximum flavor, or use immediately.

SET OVEN TO BROIL: SEAR THE RIBS

aluminum foil
marinated ribs
—
Set a wire baking rack over baking pan, and place ribs meat side up. Set under the broiler for 4 min to caramelize the sugars.

START BAKING THE RIBS … LOWER OVEN TO 300ºF

Remove pan from the oven. Remove the baking rack with ribs. Position aluminum foil on bottom of the pan and measure enough to fold into a tent over the ribs and baking rack. Bake in the tent for 1 hr on middle shelf.

FINISH THE RIBS …LOWER OVEN TO 275ºF

bourbon glaze
—
Remove ribs from the oven, open foil tent and trim excess with scissors. Brush glaze onto top, flip over, glaze the rib side. Return to oven ribs up and continue cooking for 1 hr, basting both sides every 15 min, flipping ribs back up to the meaty side after 30 min. After the hour is up, keep the ribs in for an additional half hour without basting so the glaze becomes solid. Ribs are done when thermometer inserted in the center reads 145º.

Before removing from oven, put the oven on broil. Keeping the ribs on the middle shelf, broil for 5 min. Remove from oven, allow to rest 10 min. Slice between the bones. Serve with glaze on the side.

Pork Meatballs Banh Mi: An Asian-Inspired Treat

Posted on: December 1st, 2014 by Ellen Swandiak

If you’ve ever had a Bahn Mi sandwich, then you will totally understand the flavor profile of this small bite version. Pickled vegetables and pork really go hand-in-hand.

This recipe is just one from my party theme which focuses on food in the shape of a ball. If you are looking for more party recipes, then click here.

MAKES ABOUT 50 BALLS

MAKE THE PICKLED VEGGIES

2 CUPS carrots, shredded
2 CUPS daikon, shredded
1/2 CUP white wine vinegar
2 scallion tops, chopped
1/4 CUP honey
1 tsp salt
—
Toss ingredients together in med bowl. Marinate for 1 hour, tossing occasionally. Drain before putting into assembled bites.

START THE PORK BALLS

1 TB coconut-canola oil
1 med onion, finely chopped
—
4 cloves garlic, minced
1 TB coconut-canola oil
—
1 jalapeño, diced
2 tsp lemongrass, smashed, finely chopped
1/2 CUP pineapple, diced
1/4 CUP basil, finely chopped
1 TB fish sauce
1 TB hot sauce
1 TB sugar
—
In a hot skillet, add oil/onions. Sauté for 5 min. Add garlic, more oil and cook 3 min more. Add the rest of the ingredients, and sauté for 3 min more. Move to a large bowl, let cool a bit.

PREHEAT OVEN TO 450°F… FINISH THE PORK BALLS

1/2 CUP breadcrumbs
2 TB cornstarch
1 tsp pepper
1 tsp salt
1 LB ground pork
—
Add ingredients to the cooked onion mix. Mix with your hands. Wet hands, roll into 1-inch balls. Arrange on baking sheet lined with parchment. Bake meatballs for about 18 min.

MAKE THE HOT SAUCE

1/4 CUP mayonnaise
1/2 TB Thai red curry paste
1/8 CUP white wine vinegar
1 TB honey
—
Mix everything together in a small bowl.

TO SERVE

hot sauce
5-inch tortillas, toasted
pickled veggies
pork balls
toothpicks
—
Smear a little of the hot sauce on the tortilla. Place a couple dollops of the pickled veggies into the tortilla, leaving the ends clear. Roll tightly, trim off uneven ends. Cut into 1-inch wheels. Place one meatball on top of the wheel, and stab with toothpick to hold together.

Steak Sliders Upgrade: Filet Mignon Topped with Cognac Cream Mushrooms

Posted on: November 1st, 2014 by Ellen Swandiak

When you really want to offer something special to the gang, look no further than these delicious steak sliders. The onion and mushroom topping hosts a bit of heavy cream mixed with cognac, giving them a decadent topping indeed. Think of offering these at your next sports-watching gathering, and see if you don’t come off as the host with the most. Ahem.

This recipe is part of my party theme featuring recipes with alcohol infused. So head to the link to find a whole repertoire of cool hors d’oeuvres that all have a touch of alcohol in the mix.

MAKES 10 SLIDERS

MAKE THE COGNAC CREAM MUSHROOMS

1 TB grape seed oil
1 CUP each: shiitake + white mushrooms, sliced thinly
2 shallots, sliced into thin rings
2 tsp salt
—
2 cloves garlic, minced
1 tsp fresh thyme
—
1/4 CUP beef broth
1/2 CUP cognac
—
1/4 CUP heavy cream
black pepper
—
In a heavy saucepan, heat oil over medium-high heat. Add mushrooms, shallots, salt, saute 8 min, until lightly browned.

Add garlic and thyme, lower flame to medium, cook 1 min. Add broth and cognac, raise flame to high, bring to boil. Lower heat, cook 8 min.

Stir in heavy cream and freshly grated pepper, simmer for 5 min. Add a splash of cognac at the end, if desired, to heighten the spirit flavor. The mushrooms will soak up the extra liquid in about 30 min.

SET OVEN TO BROIL… MAKE THE SLIDERS

6-inch piece filet mignon, cut into ten steaks
Baguette, semolina
—
Let steaks sit at room temperature for 15 min.

Cut a long baguette into ten 2-inch pieces, then each piece in half. Toast for 45 seconds under the broiler. Spread a little butter on top and bottom.

Broil steaks 3 min, flip over, broil 1 min. Remove from oven, sprinkle salt on steaks. Place one steak on each bun, top with lots of the cognac mushrooms. Hold together with long bamboo pick.

Lighter Pâté with Mushrooms & Cognac: Spreadable Joy

Posted on: November 1st, 2014 by Ellen Swandiak

Here are a few tricks to creating a lighter pâté which tastes just as good as a more decadent recipe. Though in no way can it be considered low-cal! I cut out some of the butter and substituted cream cheese instead. It will need a day to set, so plan ahead. If you want to really make it ahead—the pâté can be frozen for a week or so, without losing quality. Super simple to make, just cook the chicken livers and blend with rest of the ingredients.

This recipe is part of the plan for hosting a party with foods that have a touch of alcohol in them, hence the addition of cognac. See my other creative ideas for hosting in my Alcohol Infusion party theme.

MAKES ENOUGH FOR 2 BAGUETTES, SLICED THINLY

COOK THE CHICKEN LIVERS

4 TB butter
4 scallions, cut into thin rings
4 cloves garlic, sliced thinly
6 shiitake mushrooms, sliced thinly
6 button mushrooms, sliced thinly
—
1 LB chicken livers, trimmed
1 bay leaf
1 tsp fresh thyme
1 tsp salt
—
Over low heat, melt butter in a medium saucepan, add scallions, garlic, mushrooms and saute for 3 min. Add the rest of ingredients. Cook gently, stirring to ensure even cooking, about 10 min. Remove from the heat and cover for 2 min. Remove bay leaf.

GET OUT THE FOOD PROCESSOR

cooked livers
1/2 tsp ground nutmeg
2 tsp Coleman’s mustard
Freshly ground pepper
—
8 TB butter, softened
8 oz cream cheese, softened
1/4 CUP Cognac
—
Toasted baguette slices, for serving
—
Transfer cooked livers to a food processor, add spices. Puree until smooth, about 2 min.

Pulse butter and cream cheese a little at a time, alternating with cognac, till well mixed. Transfer to serving bowl, cover and refrigerate about 24 hrs, until firm. Serve with toasted baguette slices.

David Santos’ Pork Chop with Compote (& Rye Whiskey)

Posted on: November 1st, 2014 by Ellen Swandiak

In honor of our spirit-infused menu, Chef David Santos has generously shared his recipe for a jumbo pork chop with compote—flavored with a rye whiskey.

You may know this chef from his restaurant Louro, an adorable spot in Greenwich Village, NYC. Chef David Santos’ menu is developed with the wrappings of the warmth of a close immigrant family with his extensive culinary expertise, creating unbelievable food with absolutely no pretense. His credentials are pretty impeccable. During his training at Bouley he became enamored with sauces, at Per Se and NJ’s Nicholas excellence was the focus, and at Hotel Griffou he became known for his tasting menus.

He does not like to be reigned in. That’s why every Monday at Louro he casts aside the menu to be inspired by a whimsical theme. The Nossa Mesa Supper Club hosts evenings in honor of, say, a Marvel Comics superhero, the Game of Thrones return, or Fat Elvis, to name a few. The dinners are BYOB, or full bar available, and are truly inventive.

Louto means bay leaf in Portuguese. The restaurant is named in honor of an uncle in France, who though ailing, trekked out to the backyard to give David a cutting of his cherished bay leaf plant to take back to the US. Though his uncle has passed on, the bay leaf plant thrives, and is a favorite spice in many of David’s dishes. louronyc.com

[Since this post aired, Louro has sadly closed. But keep your radar aligned for Chef David Santos pop up dinners, see details on his website. chefdavidsantos.com]

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recipe

Pork Chops with Apple-Rye Compote

Serves 4

For the Compote

3 TB butter
1 CUP red onion, small dice
4 apples, peeled and medium dice
2 CUPS WhistlePig Straight Rye Whiskey
1 CUP maple syrup
1/2 CUP apple cider vinegar
salt and pepper to taste
—
In a large saute pan over medium high heat, add the butter and let it start to bubble. Add the onions and sauté until they get soft and begin to color a little, about 5 minutes. Add the apples and saute for about 2 minutes. Add the WhistlePig, maple syrup, vinegar, salt and pepper and reduce to medium. Allow the apples to cook until most of the liquid is evaporated and the apples are very tender. Place in a container and keep warm.

For the chops

4 double cut pork chops
salt and pepper to taste
1/2 CUP grape seed oil
—
Preheat the oven to 400°F. Season the pork chops with salt and pepper and set aside. Choose a large frying pan that will fit all the pork chops and allow it to get really hot over medium high heat. Add the grape seed oil then place the pork chops in the pan. Sear them for about 3-5 minutes until they form a nice brown crust. Flip the chops over and place in the oven for 5 minutes. Remove the pan from the oven and flip the chops over again and allow to rest for 2 minutes. The pork chops should be a nice medium at this point, which is how I prefer to eat a high quality chop.

Plating

Braised collards and creamy grits make great accompaniments for this dish.

Chicken Skewers with Wow: Tikka Kebabs & Ginger Chutney

Posted on: October 1st, 2014 by Ellen Swandiak

Want to add another level of flavor to chicken skewers? This ginger chutney takes the dish to a new level. The chutney is super versatile and can add zing to lots of other dishes as well. Try it with lamb, pork, or mahi-mahi-type fish. Alternate plating idea: place 2 chicken tikka bites onto long picks, place inside a small glass with the chutney at the bottom. (seen in the photo at the bottom of this post)

If you love the flavors in Indian food, check out the other recipes in the party theme: India Calling.

MAKES 66 BITES

PREPARE THE CHICKEN

2 1/2 LB chicken breasts
—
Trim chicken, and cut into bite-size cubes.

MAKE THE MARINADE

1 CUP yogurt
1/2-inch pc ginger, grated
1/2 tsp chili powder
1/2 tsp ground coriander
2 cloves garlic, crushed in garlic press
1/2 tsp salt
juice from 1/2 lemon

Mix all ingredients together in a large bowl. Add chicken and marinate at least 1 hr in the refrigerator.

PREHEAT BROILER… MAKE THE KEBABS

marinated chicken
skewers
—
Thread chicken cubes onto skewers and place in a shallow baking pan. Cook under broiler for 5 min, flip, broil another 3 min.

GET OUT THE FOOD PROCESSOR… MAKE THE GINGER CHUTNEY

Create this chutney the day of the party. You will be using lots of ginger, so be sure to get a nice big piece. Makes 1.5 cups

juice from 4 lemons
3 TB turbinado sugar
9 oz ginger, cut into chunks
1 CUP golden raisins
2 cloves garlic, minced
3 TB pine nuts
4 medjool dates, cut into chunks
1 tsp salt
—
Put in all the ingredients and blend until smooth.

To serve

mint leaves, for garnish
chicken bites
fancy long toothpicks
ginger chutney
—
Take a mint leaf, top each chicken bite, skewer with toothpick. Put the ginger chutney in a bowl, and set the chicken bites inside.

Cilantro Chutney on Lollipop Lamb Chops—a Meat Treat

Posted on: October 1st, 2014 by Ellen Swandiak

Here’s another dip / sauce that can add much pizzazz to a simple dish. In this case, we purchased a lovely loin of pork chops from the butcher for our dinner party. Tip: purchase lamb chops already Frenched, so that you only need to cut, marinate and grill them. Guests can use the exposed bone in the chop as a handle for eating.

I created this recipe with modern Indian flavors in mind. If you want more ideas for throwing a party with an Indian theme, head to this link.

MAKES 8 CHOPS

MARINATE THE CHOPS

1/2 CUP EV olive oil
3 cloves garlic, crushed in garlic press
1 1/2 TB rosemary, minced
1 tsp sage, minced
1 TB salt
2 tsp black pepper
—
2 LB lamb chops
—
Mix marinade ingredients together in a bowl. Pour over chops, marinate for at least one hour in the fridge.

GET OUT THE FOOD PROCESSOR… MAKE THE CILANTRO CHUTNEY

2 CUPS cilantro
5 TB walnuts
3 jalapeños, cut into chunks
1 small onion, roughly chopped
1/2 tsp cumin seeds
juice of 1/2 lime
1 TB agave
1/3 cup water
1/2 tsp salt
—
Combine all the ingredients, blend till smooth.

PREHEAT BROILER… COOK THE CHOPS

Place chops on a baking pan under broiler. Cook for 4 min on each side. To serve, place a dollop of the chutney all over the end of each chop. Serve with bones sticking up, so they are easy to grab. Have napkins nearby.

Modern Latin Party Food: Chili-Infused Pork & Rum Pineapple

Posted on: September 1st, 2014 by Ellen Swandiak

In this modern Latin party food recipe, the chili spice mix is the secret ingredient that makes this dish sing. It adds a lovely color and intense flavor to the pork bites. I also suggest putting extra on the table, so your guests can sprinkle extra on at will.

Pair pork with pineapple, whose flavors have been enhanced by a complex rum and grilling. The decadence of the pineapple adds a sweet, juicy element to the lean pork. Your guests will be popping these in their mouths with joy!

See more recipes and ideas for hosting a fun and hot Latin party at this link.

MAKES ABOUT 50 BITES

MARINATE THE PINEAPPLE

6 oz Kracken rum
2 TB maple syrup
1 pineapple, cored and cut into 1-inch cubes
—
Gently heat rum and sugar to incorporate, about 2 min. Let cool. Marinate pineapple chunks in mix in the fridge.

MAKE THE CHILI SPICE MIX

Combines bitter annato seeds, some fiery aspects, and a touch of cinnamon. The flavors blend well with meats and could also work in some sweet dishes as well. To grind the spices, use a coffee grinder devoted to spice grinding, and be done in a jiffy.

Makes about 1/3 cup

1 TB annato seeds, crushed in spice grinder
1 TB pink peppercorns, crushed in spice grinder
1/8 tsp cayenne
1/4 CUP chili powder
1 TB onion salt
1 TB cinnamon
—
Use a mortar and pestle if you don’t have a spice grinder. Transfer crushed annato seeds and pink peppercorns to a bowl and mix everything together.

PREPARE PORK

1 LB pork loin
Chili Spice Mix
—
Cut loin into 3/4 inch-thick fillets. Rub spice mix all over.

PREHEAT OVEN 350ºF… COOK THE PORK

Heat up a skillet. Sear meat, about 3 min on each side. Move to a baking dish. Cook about 8 min. Let meat rest 5 min.

GRILL PINEAPPLE

1 TB honey
—
Baste pineapple chunks with honey. Sear on grill pan turning frequently.

TO ASSEMBLE

cooked pork
cilantro, torn into individual leaves
grilled pineapple pieces
Sweet Hot Sauce (optional)
—
Cut pork into 1-inch cubes. Place sprig of cilantro on top of pineapple bit, spear with toothpick, then stick into a piece of pork. Drizzle Sweet Hot Sauce over it.

Put this trio of sauces and spices on your table, so guests can add extra flavor to suit their palate. From the top: Aji Criollo, Chili Spice Mix (recipe above), Sweet Hot Sauce.

BBQ Chicken Taco with Colorful Slaw and Jalapeño Accents

Posted on: August 1st, 2014 by Ellen Swandiak

Combine barbecue with a taco? What a grand idea. This BBQ Chicken Taco incorporates the easiest way to infuse BBQ flavors into chicken. What could be more summery? Suggested taco combo: Grilled Chicken BBQ Strips with Crunchy Slaw with Pea Pods & Carrots, fresh jalapeño, and cilantro. See the rest of the recipes for toppings and four other tacos to complete the menu. We’ve come up with a bunch of recipes that will wow guests with a Taco Bar buffet.

MAKES ENOUGH FOR 8 TACOS

MARINATE THE CHICKEN

2 LB chicken breasts
4 TB BBQ sauce
—
Toss chicken and sauce together in a bowl. Cover and refrigerate for at least one hour.

PREHEAT GRILL… GRILL THE CHICKEN

marinated chicken
—
Grill chicken about 3 min on each side.

When you are ready to make the tacos: add some more BBQ sauce to the breasts and heat up in the microwave or on the top shelf of your grill. Cut into strips and place in a serving dish on the taco buffet.

Taco Recipe: Infused Ground Beef with Fresh Jalapeño and Corn

Posted on: August 1st, 2014 by Ellen Swandiak

As part of our Taco Bar menu, we had to include the classic ground beef version. Not just ordinary ground beef, this one is flavored instantly with an upscale sauce. A super quick way to add amazing spice to ground beef, still using all-natural ingredients. J Burger Burger Starter Chipotle and Onion Seasoning comes in handy with its instant flavor accents. Place this out on the buffet as well, to use as a topping. Suggested taco combo: Chipotle Onion Ground Beef with arugula, fresh jalapeño, corn, and avocado mayo.

MAKES ENOUGH FOR 8 TACOS

FLAVOR THE BEEF

2 LB ground beef
8 TB J Burger Chipotle and Onion Seasoning
—
In a large heated skillet, add beef, break it up. Cook about 5 min, draining liquid as you go. When meat is cooked through, turn up the flame and sauté till crispy and browned. Remove from heat and add J Burger Chipotle and Onion Seasoning, mix well. Place in a serving bowl on your taco buffet.

Gourmet Hot Dogs with Healthy Colorful Toppings

Posted on: June 1st, 2014 by Ellen Swandiak

It’s the fresh, colorful toppings and healthier buns that transform an American standard into gourmet hot dogs. I’ve even found organic versions of Amerca’s favorite condiments—a zesty yellow mustard and ketchup from a New Jersey farm—that you can offer to your guests at your next BBQ. Because you really care.

In thinking about the upgrade of the hot dog, fresh ingredients came to mind. The pickled red cabbage adds a nice crunch to its vinegar-y nature, in a bright pink hue that really shines. Suggestion: I like serving these gourmet dogs with a varitety of the toppings, then cutting them in half, so guests can have a few and experiment with different flavor combinations.

I included this recipe in our menu for a fab red and white 4th of July party. See more recipes for a fun barbecue at this link.

MAKES 24 DOGS OR 48 HALVES

PREPARE TOPPINGS

Quick Pickled Cabbage (recipe)
tomatoes, cut into rings
peppadew peppers, cut into strips
sprouts
2 small onions, sliced thinly
Annie’s Naturals organic yellow mustard
First Field Jersey ketchup
—
Place in bowls. Set up on a nice big tray, if you have one.

COOK THE HOT DOGS

12 D’artagnan duck hot dogs
12 D’artagnan uncured beef hot dogs
hot dog buns
—
Make light cuts on the diagonal around each dog. Either grill, or cook in a pan, turning as each side browns. Toast the buns, insert dog , and cut in half.

Meat Toppings for Pizza: Spicy Ground Lamb & More

Posted on: May 1st, 2014 by Ellen Swandiak

Here are four ideas for adding meaty goodness to a pizza. A little bit of meat goes a long way on pizza, no need to drown in animal protein when there are so many other toppings to choose. This is part of our entire menu for creating a make-your-own-pizza party. See the entire plan for hosting a creative pizza party and get more ideas for bases, toppings, and cool finishing touches.

•

recipe

SPICY GROUND LAMB

Lamb is an interesting accompaniment to many cheeses, and the spices in this mix really make the dish. Nice finished with a squirt of the curry oil, or the spicy lemon aioli. Leftovers would be perfect in pasta, a frittata, or as the start of a chili.

MAKES A BIG BOWLFUL

GET OUT YOUR MORTAR AND PESTLE … START SPICE MIX…

1 TB coriander seeds
1 TB cumin seeds
1/2 tsp mustard seeds
—
On a hot skillet, toast seeds for a minute or so, shaking the pan frequently. Transfer to mortar and pestle. Crush.

FINISH SPICE MIX

3/4 tsp paprika
1/2 tsp chili powder
1 tsp onion powder
1 tsp fresh oregano, minced
1 tsp fresh thyme, minced
1 tsp fresh basil, minced
s + p
—
Toast spices together on the skillet, till fragrant. Combine with crushed coriander/cumin seeds.

COOK THE LAMB

1 TB olive oil
1/2 large onion, chopped
1 jalapeño, remove seeds, cut into thin rings
2 cloves garlic, minced
2 LB ground lamb
spice mix
—
In a large pan, heat olive oil, saute onion and jalapeño about 4 min over medium heat, until slightly browned. Add garlic, cook another min. Break up ground lamb into the pan, incorporate. Brown meat on high heat, about 5 to 6 min. Drain excess liquid as you cook, so meat browns. Meat should be fairly dry before you add the spice mix.

Incorporate spice mix, and cook over high heat for 4 to 5 min more. Break up any larger pieces with a wooden spoon, for a crumbly consistency.

•

recipe

SAUSAGE

If you don’t have time to make the spiced ground lamb, sausages add their own flavor sensation.

makes ABOUT 80 SLICES

GET A MIX

2 Italian sweet sausages (about 3/4 LB)
2 Italian hot sausages (about 3/4 LB)
—
Heat for 2 min in the microwave. The idea is to cook the insides and just brown the outsides on a pan. Check sausages, flip over, heat for another 2 min. They should be about half-way cooked. Heat up a skillet and brown sausages on all sides. Remove from pan, let rest for a few min on paper towels. Slice thinly.

•

recipe

PEPPERONI DOTS

One speck of pepperoni goes a long way.

MAKES A SMALL DISH PERFECT FOR SPORADIC SPRINKLING

MAKE ‘EM TINY

1 1/2-inch piece Pepperoni
—
Cut into 1/8-inch cubes. Fry in a hot skillet to brown. Serve in small dish with a little spoon.

•

recipe

SURRYANO HAM

Think of this as the American alternative to prosciutto or serrano. From the meat of pasture-raised Berkshire hogs, the perfectly marbled result is free of any antibiotics or added hormones. EDWARDS Surry Farm Surryano Ham is dry-cured, then smoked over hickory for 7 days. After that it takes 400 days to reach it’s mature, peak flavor. Makes a wonderful addition to the pizza toppings with its salty, fatty presence.

GET IT SLICED THINLY

EDWARDS Surry Farm Surryano Ham
—
Just tear and twist into pyramid shapes and display.

Creamy Mushroom Soup with Smoky Bacon Crumble

Posted on: March 1st, 2014 by Ellen Swandiak

This creamy mushroom soup adds smoky touches via a choice of two toppings, to appeal to bacon-lovers and those who do not eat meat. You can opt for either a spoonful of Smoky Crumble, which has bacon and smoked almonds in the mix, or a Smoked Paprika Oil that almost tasted like bacon, for the vegans in your crowd. For large gatherings, serve this soup in tea cups, so a little goes a long way. The smoky tones will add to the look of your buffet.

Have you ever foraged for mushrooms? My family has a house in upstate New York in a Slovak community which my father established in the ’70s. Picking mushrooms is practically a sport with this group, and competition is fierce. Trespassing, secret locales, and showing off the latest finds all happen during the month of September. After the hunt, my father would preserve his mushroom bounty in two ways. He would slice the mushrooms and leave them out in the sun to dry, or he would freeze them to have on hand to add to stews, soups—or his specialty, a brisket—throughout the winter. Learn about the mushrooms in your area, you’ll find that foraging is a blast.

If you like the taste of smoke in your foods, see more recipes in our Smoky Party theme.

MAKES 6 FULL SERVINGS OR 12 TEA CUP SERVINGS

COOK THE MUSHROOMS

3 TB butter
1 onion, diced
—
2 LB mushrooms, roughly chopped
2 sprigs thyme, minced
1 TB smoked salt
bay leaf
—
1 CUP white wine
—
In a nice big skillet, cook over medium heat 10 min. Add mushrooms and spices, cook 5 min. Add wine, cook another 5 min.

MAKE IT SOUP

4 CUPS chicken stock
—
In a large pot, add the cooked mixture to chicken stock. Cook at low temp covered 30 min.

MAKE IT CREAMY

1 CUP half + half
s + p
—
Remove bay leaf. In batches, blend until smooth. Stir in half and half, adjust s + p.

•

recipe

smoky crumble

A super versatile topping for adding a smoky slant to many dishes. In addition to using it as a topping for the creamy mushroom soup, try it on cheese board, spread some goat cheese onto figs or dried dragon fruit, then dip or sprinkle on the crumble. Other uses: throw into salads, especially spinach or arugula, and for those who love savory in their desserts, add a spoon to vanilla ice cream.

MAKES ROUGHLY 3/4 cup

COOK THE BACON

4 strips of bacon
—
Quick way: In microwave, cook bacon between paper towels till very crisp (ovens vary, so start with about 20 sec per slice, then add time till crisp). The paper towels soak up all the oil, leaving perfectly straight strips. If cooking in a pan, be sure to cook thoroughly and blot on paper towels to remove moisture.

GET OUT THE FOOD PROCESSOR

cooked bacon
1/2 CUP smoked almonds
2 sprigs oregano, strip leaves from stem
1 tsp smoked salt
—
Process ingredients in pulses till you get uniform tiny bits. Don’t over process, the nuts will start to turn into nut butter.

Quick Canape: Tortellini Bites with Smoky Paprika Oil

Posted on: March 1st, 2014 by Ellen Swandiak

An almost instant party bite—think of thIs quick canape as an adorable addition to your party display. It’s a combination of tortellini with the addition of a smoked kielbasa, and just a hint of smoky paprika oil. If you like things on the spicy side, consider adding a little cayenne pepper to the oil to give it a fiery kick. If you are making these around the holidays, the green from the arugula gives it Christmas flair.

Other uses for the Smoky Paprika Oil: We included in our recipe for Creamy Mushroom Soup.adding it as a spiral accent. Think about also drizzling over grilled fish or chicken tenders, or mixed into salsa.

Ingredient tip: The very best place in NYC to get kielbasa is the East Village Meat Market & Deli, on 139 Second Avenue near 9th St. It’s a holdout from the times when the neighborhood was strictly Eastern European, and has that old-school charm. In case you don’t live in New York, they also ship during the colder months of the year. In this recipe, we chose the double-smoked ring. Speaking of smoky things—you can see more recipes in the Smoky Party theme on this site, and get more party ideas to make you look like a rock-star host.

MAKES ONE BITE FOR EVERY TORTELLINI & ABOUT 1/4 CUP OF THE SMOKY PAPRIKA OIL

BOIL THE TORTELLINI

1 bag tortellini
—
Cook according to directions. Drain.

FRY THE KIELBASA

kielbasa
—
While tortellini is boiling, cut kielbasa into 1-inch rounds. Slice the round into 4 triangles. Cook in hot skillet till edges are brown.

MAKE THE SMOKY PAPRIKA OIL

1/4 CUP olive oil
1 tsp Hungarian smoked paprika
1 garlic clove, minced
cayenne pepper, to taste, if desired
—
Whisk ingredients in a small bowl. (To keep: Store in small jar or squirt bottle, use up to 2 weeks.)

ASSEMBLE THE BITES

arugula
cooked tortellini
fried kielbasa triangles
smoky paprika oil
—
With a toothpick, spear one arugula leaf, one tortellini into kielbasa triangle. Using a squirt bottle, or teaspoon, dot paprika oil around dish and onto tortellini.

Posts Tagged ‘meat lover’

MAKES 56 BITES OF EACH VARIETY (CUT EACH SAUSAGES INTO 14 SLICES, DISCARDING THE ENDS)

PREHEAT OVEN 350º… COOK THE SAUSAGE

TANGY DIJON BEER SAUCE

CREAMY OLD-STYLE MUSTARD SAUCE

TO SERVE

recipe

Comte Gougères with Fine Herb Mustard Sweet Onion Cream

MAKES 50 BITES

Make the Gougères…Preheat oven 350º

Make the Onion Cream

To assemble

recipe

BBQ Venison Flank Steak, Ramp Pesto, and Smoky Mushroom Potato Hash

Make the Ramp Pesto

Make the Smoky Mushroom and Potato Hash

Make the Venison

MAKES 24 BITES

CRISP THE SPECK

MAKE THE SPICY MAYO

CREATE THE BLTS

recipe

STUFFED CERIGNOLA OLIVES

makes 20 olives

START THE STUFFING

FINISH STUFFING

STUFF THE OLIVES…SET UP BREADING STATION

MAKE THE SAUCE

GET OUT YOUR GRILL PAN… COOK THE STEAKS

FINISH THE SAUCE AND SERVE

recipe

Melty Short Ribs

MAKES TEN 1/2-INCH SLICES

PREHEAT OVEN TO 350°F… SEAR THE MEAT

ADD FLAVOR… COOK

recipe

Chorizo Crumble

MAKES ABOUT 1.5 CUPS

BROWN THE MEAT

MAKES ABOUT 14 RIBS

DO AHEAD: MARINATE THE RIBS IN A SPICE RUB

MAKE THE BOURBON GLAZE

SET OVEN TO BROIL: SEAR THE RIBS

START BAKING THE RIBS … LOWER OVEN TO 300ºF

FINISH THE RIBS …LOWER OVEN TO 275ºF

MAKES ABOUT 50 BALLS

MAKE THE PICKLED VEGGIES

START THE PORK BALLS

PREHEAT OVEN TO 450°F… FINISH THE PORK BALLS

MAKE THE HOT SAUCE

TO SERVE

MAKES 10 SLIDERS

MAKE THE COGNAC CREAM MUSHROOMS

SET OVEN TO BROIL… MAKE THE SLIDERS

MAKES ENOUGH FOR 2 BAGUETTES, SLICED THINLY

COOK THE CHICKEN LIVERS

GET OUT THE FOOD PROCESSOR

recipe

Pork Chops with Apple-Rye Compote

Serves 4

For the Compote

For the chops

Plating

MAKES 66 BITES

PREPARE THE CHICKEN

MAKE THE MARINADE

PREHEAT BROILER… MAKE THE KEBABS

GET OUT THE FOOD PROCESSOR… MAKE THE GINGER CHUTNEY

To serve

MARINATE THE CHOPS

GET OUT THE FOOD PROCESSOR… MAKE THE CILANTRO CHUTNEY

PREHEAT BROILER… COOK THE CHOPS

MAKES ABOUT 50 BITES

MARINATE THE PINEAPPLE

MAKE THE CHILI SPICE MIX

Makes about 1/3 cup

PREPARE PORK

PREHEAT OVEN 350ºF… COOK THE PORK

GRILL PINEAPPLE

TO ASSEMBLE