Maple Glazed Pork Tenderloin

Pork Tenderloin
2 cups Pure Maple Syrup


1 cup Apple Cider Vinegar

2 tablespoons Honey

2 tablespoons Brown Sugar

1 teaspoon Crushed Red Pepper

1 teaspoon Pickled Ginger, Chopped

2 clove Garlic, Minced

1/4 teaspoon Kosher Salt

Black Pepper to taste

2 Pork Tenderloins





1. Whisk together the maple syrup, cider vinegar, honey, brown sugar, red pepper flakes, ginger, garlic, salt, and pepper until combined in a non-reactive bowl.

2. Reserve 3/4 Cup of Marinade to be used as a glaze during cooking.

3. Place pork into marinade that is in the non-reactive bowl, cover with plastic film, and allow to marinate in the refrigerator overnight.

4. Remove from refrigerator 30 minutes prior to grilling, and allow to come to room temperature.

5. Preheat an outdoor grill for medium heat, and lightly oil grate.

6. Remove the pork tenderloin from marinade, and shake off excess. Discard remaining marinade.

7. Cook on preheated grill until the Pork reaches the desired degree of doneness.

8. Baste occasionally with the 1 cup of reserved marinade.

Gâteau de la forêt-Noire(Black Forest Gâteau)- Metric

Black Forest Gateau


Gâteau de la forêt-Noire(Black Forest Gâteau)- Metric

Ingredients:

Gênoise au Chocolat

3 Eggs

3 Egg Yolks

130g Soft Flour( Cake Flour)

30g Cocoa Powder



Sirop au Kirsch

80g Sugar

80ml Water

40 ml Kirsch

Crême Chantilly

600 ml Cream

60 g Sugar

Vanilla Essence

Garniture

250g Griotte Cherries

10g Cornflour(Cornstarch)

100ml Syrup from Griottes

500 ml Black Cherry Preserves

Steps:

1. Mix the eggs and sugar together, and cook over a hot water bath until ribbon stage is reached.

2. Sift the dry ingredients together, and fold dry ingredients into egg mixture in three parts. Fold to incorporate between additions.

3. Pour batter into floured cakes form and smooth. Make sure to create a slight dimple in the center.

4. Bake in a preheated 180°C oven until a toothpick inserted in the center can be removed clean. Invert cake onto a cooling rack, removing form, allow to cool completely.

5. Prepare the soaking syrup, and Chantilly cream while allowing your cake to cool.

6. To make the syrup add the sugar, water, and Kirsch into a small saucepan and reduce by half over medium to high heat. Allow to cool.

7. To make the filling, heat the syrup from the griotte in a medium saucepan. Add just enough water to the cornstarch to make a smooth paste. Add paste to the syrup as it begins to boil and stir to incorporate. Allow to cook for one minute, or the starchy flavor has been removed. Remove from heat fold in cherries. Reserve.

8. Remove the crust from the edges of the cake, and cut cake horizontally into three separate layers.

9. Brush bottom layer of cake with syrup. Spread a thin layer of black cherry preserves.

10. Add a second layer of sponge. Brush with syrup, pipe a thin layer of Chantilly cream to form a border, and add a thin layer of cherry filling to fill center of cake.

11. Top with final layer of sponge. Brush with syrup, and allow to soak one minute.

12. Covered cake with thin layer of Chantilly cream to serve as a crumb coat.

13. Finnish cake with a smooth layer of Chantilly cream. Use a crumb scraper on the sides to create thin grooves. Garnish with fresh cherries, and shaved dark chocolate.

Au Gratin Potatoes

Sweet Potatoes Au Gratin
3 Pounds Yukon Gold Potatoes, Peeled, sliced thin


1 Clove Garlic, Minced

1/4 Teaspoon Ground White Pepper

1/2 Teaspoon Kosher salt

1/2 Cup Grated Gruyere Cheese

1 Cup Grated parmesan Cheese

1 Quart Heavy Cream

4 Eggs



Steps:

1). Preheat oven to 325°F.

2). Mix Heavy Cream, Gruyere, 1/2 Cup Parmesan, Salt, Pepper, Garlic, and Eggs.

3). Add potatoes to mixture, and toss to coat evenly.

4). Remove Potatoes from Cream mixture, and place into Casserole dish . Pour cream mixture over the top of the potatoes making sure they are completely covered. Due to the shape of the dish this is not always the case, and additional cream should be added to cover the potatoes . Make sure to allow for the fact that the cream mixture will expand during the cooking process. 1" from the top of the dish should be ok.

5). Cover, and bake for 35- 40 minutes. The cream should be reduced. When the cream is reduced remove the cover, and top with grated parmesan cheese. Bake another 20 minutes, or until brown on top.

6). Remove from oven, and allow to cool a few minutes prior to serving.

SHRIMP BIRYANI

Here's another great Indian dish I love. Traditionally served to welcome company, Biryani comes in many different styles, and is somewhat of a family specific recipe. Biryani1 lb Shrimp, peeled and deveined


1 cup Basmati Rice

1 Medium White Onion, chopped

1/2 Cup Green Peas

1" Ginger Piece , Grated

2 cloves Garlic , Crushed

2 Anaheim Green Chilies

2/3 cup Coconut , Grated

2 tsp Garam Masala

1 tbsp Lime Juice

1 tbsp Cashews

1 tbsp Golden Raisins

2 Curry Leaves

1/4 cup Ghee or butter

1 pod Green Cardamom

1 tsp Salt

1 Tbsp Cilantro, Chopped

Steps:

1. Soak the rice in normal water for 20 minutes.

2. Make a fine paste of green chilies, garam masala, ginger, garlic, cashew s & coconut.

3. In a large pan, heat 3 tablespoons of butter or ghee and add half of the onions and fry until golden brown.

4. Add the paste to the onions and stir for about 5 minutes.

5. Add the shrimp and 1/2 tsp salt. Mix well so that all the shrimp are coated with the cooked masala and cook on low heat for 5 minutes Remove from heat and reserve.

6. In a separate pan heat 2 tablespoons of butter or ghee and fry the curry leaves, Add the remaining onions, cardamom and fry until the onions are golden brown.

7. Add the rice and stir fry for about 10 minutes. Add the peas, 1/2 tsp salt and 2 cup of water.

8. Put the lid on the pan and let it stand for 15 minutes or until the rice is almost done on low heat.

9. Preheat the oven to 300°F.

10. In a serving bowl mix the shrimp and rice together. Cover the bowl with the aluminum foil. Put it in the oven for about 10 - 15 minutes.

11. Add the lime juice and garnish with chopped Cilantro, fried cashews and raisins.

Phyllo Crusted Chicken

1 Package Phyllo Dough, Room Temperature
6 Ounces Clarified Butter, or Ghee
4 Ea Boneless Skinless Chicken Breast
1 pound Lump Crabmeat, Picked
2 Ounces Jack Cheese, Grated
2 Ounces Asiago Cheese
2 Ounces Boursin Cheese
5 Ounces Crimini Mushroom, Sliced
1/2 cup Green Onion, Chopped
1/4 cup Red Onion, Diced
1/2 large Poblano Pepper, Roasted, Peeled and Diced
2 Ounces Artichoke Bottom, Chopped
1/8 teaspoon Cayenne Pepper
1/2 Teaspoon fresh Lemon Juice
1 Clove fresh Garlic, Minced
¼ Teaspoon Salt
¼ Teaspoon Black Pepper
1 Tablespoon Chiffonade Basil
½ Teaspoon Marjoram, Chopped

Marinade:
1 Cup Orange Juice
¼ Cup White Wine
1 Jalapeno Pepper, Sliced
1 Clove Garlic, Chopped
1 Shallot, Chopped
1 tablespoon Cilantro, chopped
steps:
1. Make the marinade by heating garlic, shallots, and white wine on the stove until it boils. Remove from Heat. Add Orange Juice. Allow marinade to cool, add Cilantro and reserve.
2. The marinade is reach room temperature at breast cover and refrigerate for eight hours.
3. Place 1 tablespoon of clarified butter and medium-size sauté pan over medium-high heat. Sauté mushrooms, artichoke bottoms, poblano pepper, red onion, and chopped garlic until onion becomes translucent. Allow to cool.
4. When chopped vegetables are cool to the touch add crabmeat, Jack cheese, boursin cheese, asiago cheese, cayenne pepper, lemon juice, green onions, and chopped herbs. Mix ingredients until incorporated evenly. Reserve.
5. Remove chicken breast from the marinade, and pat dry with a paper towel. Discard marinade.
6. Seared chicken breast over medium-high heat on both sides until cooked approximately halfway. Allow to cool to room temperature.
7. Butterfly chicken breast horizontally, season with salt and pepper and reserve.
8. Divide crab meat and cheese stuffing into four equal parts, and begins sandwiching between chicken breast creating for individual servings with a layer of chicken breast, crabmeat, and topped again with chicken, making sure the raw chicken faces in.
9. Place one layer of phyllo dough on a flat work surface, and brush with clarified butter making sure to coat the entire sheet. Continue layering phyllo, brushing each sheet with butter until five sheets are stacked.
10. Place stuffed chicken breast at the long end of your phyllo dough, bringing the short edges of the dough over the chicken creating a long envelope. Brush dough with clarified butter once again and continued to roll much as you would roll a burrito. Make sure to roll tightly, and brush outside completely with clarified butter. Repeat this until all has been completely wrapped.
11. Place phyllo chicken on a parchment or silplat lined baking sheet. Making sure to leave 2 inches of space between.
12. Bake at 325°F for approximately 15 to 20 minutes. The dough should be golden brown, and just beginning to bulge at the center. Use a thermometer at one of the ends to make sure the internal temperature has reached 165°F. Remove allowed to rest five minutes prior to cutting for service.
13. Using a serrated knife, Cut each chicken into 3 equal sized medallions, and turn sideways allowing the filling to be presentation side up.

My Saint Patrick’s Day Toast!

Guinness StewBy now you’ve realized that I like to be a traditionalist in writing celebratory menus. St. Patrick‘s Day is one of those times when Americans celebrate the Irish in them. While I am a big fan of Corned Beef and Cabbage, I’ll go for the Guinness Stew recipe today.
Tonight, like so many other St. Patrick’s days I’ll be working the line providing Corn Beef and Cabbage to the masses. I don’t mind the task as yet another year of prosperity, tourism, and most importantly peace has been bestowed upon the Irish people. Tonight I offer my Irish friends a toast, “Here’s to bigger smiles, great friends, and better days ahead for all”! ! Happy St. Patrick’s Day everyone, and keep them pints coming!


Guinness Lamb Stew

2 pounds leg of Lamb, boneless and well trimmed, cut into 1 inch cubes (you can substitute Beef if you must)
1 1/2 tablespoons vegetable oil
1 cup onion chopped
1 clove garlic, chopped
1 cup mushrooms, quartered
1 1/2 tablespoons flour
Pinch of crushed thyme
Pinch (or two) of crushed cayenne
Pinch of black pepper
1 cup Guinness beer
1 cup lamb stock
2 teaspoons Worcestershire sauce
1 Bay leaf
2 cups chopped carrots
2 cups chopped potatoes
Chopped herbs for garnish
Salt and Black Pepper to taste

Steps:
1). Heat the oil in a wide skillet or sauté pan that has a tight fitting lid, cover until hot Add the lamb and brown well, stirring occasionally to brown all sides (turn the heat down if necessary so meat does not burn) Brown meat in several small batches to avoid over-crowding the pan.
2). Add the onion and garlic and continue to cook until onion is slightly browned. Combine the flour, thyme, black pepper and cayenne in a bowl and then add to the lamb, stirring to make a roux.
3). Continue to cook over medium-high heat until the roux is slightly browned (do NOT burn).
4). Stir in the Guinness and lamb stock and bring to a boil, stirring until the sauce thickens and any lumps are cooked out Add the carrots and potatoes, cover the skillet and place in a 325 degree F oven for 1 1/2 - 2 hours or until the meat is tender Correct seasoning, ladle to bowls and garnish with herbs and serve.

Croquembouche -Metric-

Croquembouche

I have some friends across the pond that would like to know how to make a croquembouche, and decided it would be a fun post. This dessert is 100% classical French. It is made by stacking profiteroles (custard filled cream puffs), coated with caramel and stacked into a tall pyramid shape. Many times, for a little added wow factor, the croquembouche is topped with spun sugar.
This recipe will be built in the steps necessary to complete the finished product.
Step one: profiteroles
Pate a choux (choux pastries)
250 mL water, or milk
100 g unsalted butter
5 g salt
5 g sugar
150 g flour (T 45 type, or soft multipurpose)
four eggs
steps:

1. Sift the dry ingredients together
2. Place milk and butter into a heavy sauce pan and heat to a boil. When mixture comes to a boil add the dry ingredients all at once and immediately begin stirring quickly with a wooden spoon. The dough will immediately turn into a smooth, and elastic appearance. Continue to stir rapidly just until the dough no longer sticks to the side of the pain or the spoon. Be careful not to overcook. Remove from heat and allow to rest one minute.
3. While the dough was resting use this time to beat the egg slightly until incorporated evenly.
4. Add the eggs to the dough 1 tablespoon at a time beating quickly to incorporate each time additional eggs are added. Continue this process until the dough no longer looks shiny, and all the eggs are incorporated evenly. The dough will continue to hold its shape on the end of your spoon when done correctly.
5. Use a pastry bag, or small scoop to portion your dough on a parchment paper lined sheet pan. Be sure to leave plenty of space between as your dough will more than double in size when baking.
6. Place in a preheated, 205°C oven for 10 minutes to bake, reduce heat to 177°C and bake for approximately 20 minutes longer. The cooking time may need to be adjusted slightly if making smaller portion shells. The finished shell should be a light golden brown in appearance when done.
Step two: Creme Patissiere ( Pastry Cream)
500 mL milk
1 vanilla pod
4 egg yolks
125 g sugar
30 g flour
30 g corn flour
steps:
1. Place the milk and vanilla pod in a heavy bottomed saucepan. Bring to a boil on the stove and reduce heat to prevent boiling over.
2. Mix the corn flour , flour, and sugar in a medium mixing bowl. Add the eggs gradually while whisking until smooth.
3. Slowly add about one third of the milk to the egg mixture while whisking continuously. Pour the egg mixture back into the remaining heated cream.
4. Place over medium heat and cook, stirring constantly, until the mixture just begins to boil and thickens. Continue to stir, while counting to 10. Remove from heat, taste to make sure all starch flavor has been removed. If you can still taste the starchy residue, return to heat and cook a couple seconds longer.
5. Transfer to a heat proof container, and place plastic film directly on top of custard making sure to remove all air bubbles. Place in the refrigerator and allow to cool completely.
6. When ready to use your pastry cream, removed from the refrigerator, remove plastic and vanilla beans, and knocked back with a wooden spoon until smooth.
7. Rinse the vanilla bean with cool water, and pat dry with a paper towel. The vanilla bean can now be added to your sugar canister to continue to add flavor for future baking needs.
Variations:
Coffee flavored pastry: Dissolve 15 g of instant espresso powder in the cream before whisking it into the egg yolk mixture
Chocolate pastry cream: add 30 g of melted semi sweet chocolate to the warm cream, prior to adding to the egg mixture.
Butterscotch pastry cream: substitute for ounces of light brown sugar and place of granulated sugar in the recipe.
Orange pastry cream: add 30 mL of Grand Marnier liquor, and 10 g grated orange zest.
Praline pastry cream: add 30 g of ground peanut brittle after your custard has been removed from the stove, whisk to incorporate, cover and refrigerate as with the original recipe.
Crème diplomat (Bavarian cream): equal parts of the whipped pastry cream and whipped cream folded together to incorporate evenly.
Step three: caramel sauce
150 g sugar
75 mL water
3 drops of lemon juice
steps:
1. Combine all ingredients in medium saucepan and heat on the stove until golden in color. Remove from heat, and use immediately to coat your profiteroles.
Step four: assembly
1. Is a small pastry tip to poke holes in the bottom of your choux pastry.
2. Using a pastry bag with a small tip, fill choux pastry with pastry cream. Reserve.
3. Build a cone shaped base using aluminum foil, or funnel, making sure it is firm enough to support the weight of your pastry.
4. Begin dipping profiteroles in caramel, and place around the base of your form. Continue this process stacking your profiteroles upon the base to form a tower. Continue building until your tower is complete.
5. Garnish as desired. Keep in mind that when working in high humidity areas the caramel coating your pastry will begin to melt within a short period of time. This is due to moisture in the air, and cannot be prevented. It is highly recommended that you keep your product free from any moisture, or humidity unless you plan on serving immediately.