Buffalo Fillet With Honey Roasted Vidalias Stuffed With Sugar Snap Peas Enoki Mushrooms And Carrots Food

CAJUN BLACKENED STEAK WITH SUGAR SNAP PEAS

Steps:

• Marinate the steaks in root beer for 24 hours. Remove the steaks from the root beer and pat dry.
• In a small bowl mix the pepper, hot paprika, sweet paprika, cayenne, garlic powder, onion powder, ground thyme, file powder, and mustard powder together for the Cajun Spice Mix.
• Put the Cajun spice mix on a tray and heat a cast iron pan over medium heat. Season the steaks with salt and press the steaks into the Cajun spice mix on both sides. Put the steaks, one at a time, in the hot cast iron pan, sear for approximately 2 to 3 minutes on each side for a medium-rare steak, allow to rest before serving.
• Spoon the Sugar Snap Peas, recipe follows, over the steak, garnish with flaked salt and serve with Potato Gumbo, recipe follows.
• To make the sugar snap peas:
• Blanch the trimmed sugar snap peas in salted boiling water. Drain the peas and season with flaked salt.
• For the potato gumbo:
• Heat 1 tablespoon vegetable oil in a large high-sided saute pan over medium heat.
• Add the onions and saute until golden brown. Add the garlic and smoked bacon and continue to saute.
• Once the bacon has cooked and becomes crisp, add the celery, Swiss chard stems, and green pepper, saute until tender. Remove the bacon mixture from the pan, put in a bowl and set aside.
• Heat the remaining vegetable oil in the same saute pan, add the flour and bay leaves.
• Stir with a wooden spoon incorporating the flour and oil to form a paste. Cook until the flour becomes brown and nutty in color. Add the chicken stock, water, and cayenne, stir.
• Add the potatoes and reserved bacon mixture to the liquid. Cook over medium heat until the potatoes are tender and the liquid reduces, achieving a thick consistency, approximately 30 minutes.
• Add the Swiss chard leaves, season with salt, and pepper, and allow to cook until the leaves are wilted, serve.

BUFFALO FILLET WITH HONEY ROASTED VIDALIAS STUFFED WITH SUGAR SNAP PEAS, ENOKI MUSHROOMS AND CARROTS

Steps:

• In a bowl combine all salsa ingredients, stir to combine and allow to sit for 1/2 hour.
• In a blender puree all sauce ingredients, until smooth. Adjust seasoning and reserve. Season fillet with salt and pepper. Rub onion with honey, oil and salt and pepper. Place in pan and cover 35 minutes at 350 degrees or until soft. Remove center of onion and chop. Add to spinach.
• Blanch sugar snaps and carrots.
• Roast fillet at 550 degrees for 10 minutes. Place mushrooms, sugar snaps, carrots and a little spinach in onion. Garnish plate in 2 quarters with spinach. Garnish other 2 quarters with yellow pepper salsa. Place meat in 1 quarter of salsa and onion in the other quarter of salsa. Garnish with red pepper sauce.

ROASTED HALIBUT, MASHED POTATO, A CORN AND CRAB CONFIT AND A HALIBUT BRILL, SUGAR SNAP PEAS

Steps:

• Brill: In a roasting pan, roast in the oven the onion, carrot, celery, cloves, bay leaves, black peppercorn and fish bones about 30 minutes until a dark brown color. Remove from oven and place all the ingredients in a small stock pot over high heat. Add 1 cup wine and water until just covering bones. Bring to a boil, then reduce heat to a simmer for 20 minutes. Strain and discard everything; keep only the broth. Let this reduce over medium heat until only 1/4 of volume remains. Add the other half of wine, lemon juice and 2 cups water. Let reduce again by half. Set this aside.
• Mashed Potato: Peel and dice potato, top with salted water and boil until just cooked through; do not overcook to mush or cloudy water. While potato is cooking, take half of the butter and the half and half in a small saucepot. Place on low temperature; you only want butter to melt. Medium dice remaining butter and keep cold. Once potato is cooked, strain from liquid, place on baking sheet and sit in a hot oven, about 4 to 5 minutes. Take potato out of oven, put in a food mill along with cold butter cubes. Mill through and with a wooden spoon fold in butter and half and half mixture. Incorporate mixture until potato is velvety in texture; add salt and pepper to taste.
• Turnout: In a heated saucepan add olive oil. Bring to smoking hot, season fillet with salt and fresh cracked pepper. Sear flesh side of fillet until medium brown color. Turn to skin side and finish cooking in oven at 375 degrees (about 12 to 15 minutes). In a saute pan, bring 1/2 cup water to boil add 1-ounce of butter and salt and pepper; this will emulsify; then add the sugar snap peas. Bring the brill up to a good simmer in a separate pan. Heat confit if it has gotten cool.
• Presentation: On the entree plate, place a large ring cutter No. 95 in the center of plate. Fill halfway with mashed potato, then fill with the corn and crab confit. Place around the ring the snap peas, then remove ring. Once halibut is cook through, place on top of the confit and mashed potato, pour heated brill around on the plate (should be brothy). Garnish with fresh sprig of rosemary or purple basil
• Confit: In a brazier, place 1-ounce of butter, fennel and onion. Sweat down until onions are translucent. In a separate saute pan over high heat, add corn kernels, then 1-ounce of butter; 1/2 cup sugar, thyme, brown the corn, then add to fennel and onion mixture. Add 1 cup wine, apple juice, cayenne pepper, 1 1/2 cups sugar, white vinegar and wine. Cook over medium heat until liquid evaporates. Strain into colander; add parsley, matchstick chives and crabmeat. Fold into mixture; set aside.

SUNDAY SUPPER STUFFED PORK CHOPS, CREAM CHEESE POTATOES, SUGAR SNAP PEAS

Steps:

• Cover potatoes with water and season with salt. Cover pan to bring potatoes to a quick boil. Boil potatoes until tender, about 12 minutes. Drain potatoes and return them to the hot pot to dry. Set aside. Heat milk, cream cheese and onion over medium low heat until cream cheese melts into milk and mixture bubbles. Pour hot milk and cream cheese into the potatoes and mash to desired consistency. Add a little extra milk for softer potatoes. Season with salt, to your taste, and transfer to a serving dish. Garnish with chopped chives.
• Preheat a medium skillet over medium high heat. Add oil and bacon to the skillet and cook 2 minutes. Add apple, celery and onion and season the mixture with herbs, salt and pepper. Reduce heat to medium. Cook vegetables 5 minutes, stirring frequently. Crumble the corn muffins into the pan and combine stuffing.
• Preheat a large skillet or grill pan over medium high heat. Drizzle chops with oil and season with salt and pepper. Cook chops 3 to 4 minutes on each side. Do not over cook. The chops should be firm but still giving off juices.
• In a medium saucepan, place snap peas and broth and 1 tablespoon butter over medium high heat. When the liquid boils, cover the pan and reduce heat to low. Simmer snap peas 3 to 5 minutes, until tender but still green. Remove pan from heat and season snap peas with salt, to taste.
• To assemble stuffed chops, set a thin chop on dinner plate or serving plate. Mound the pork chop with stuffing, allowing some to spill onto the plate, then top with a second chop. Repeat with 3 remaining servings. Pass potatoes and snap peas to complete the meal.

CHICKEN WITH CREAMY MUSHROOMS AND SNAP PEAS

Steps:

• Preheat the oven to 200 degrees F. Heat a large skillet over medium-high heat. Season the chicken with salt and pepper. Add 1 tablespoon oil to the skillet. Dredge 2 chicken cutlets in flour, shake off any excess and place in the skillet. Cook until golden, about 1 1/2 minutes per side; transfer to a baking dish. Repeat with the remaining 1 tablespoon oil and the other 2 chicken cutlets. Cover the dish loosely with foil; place in the oven while you prepare the vegetables.
• Add the butter to the hot skillet, then add the scallions and mushrooms; cook, stirring occasionally, until the mushrooms brown, about 4 minutes. Pour in the broth and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce thickens slightly, 3 to 4 more minutes. Stir in the snap peas and heat through; season with salt and pepper. Serve the chicken topped with the creamy vegetables.
• Photography by Antonis Achilleos

HONEY-ROASTED CARROTS WITH SESAME SEEDS

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with foil and put in the oven to heat.
• Spread the carrots in a single layer on the hot baking sheet. Combine the olive oil and 1 tablespoon of honey in small bowl and pour over the carrots. Sprinkle with the salt and pepper. Roast the carrots start until they start to blister, 10 minutes.
• Mix together the remaining 1 tablespoon honey and the soy sauce. Drizzle the mixture over the hot carrots and toss to coat. Sprinkle with the sesame seeds and chopped parsley and serve.

SKILLET-GLAZED BABY CARROTS AND SUGAR SNAP PEAS

Steps:

• Cook carrots in large saucepan of boiling salted water 2 minutes. Add peas; cook until carrots and peas are crisp-tender, about 2 minutes longer. Drain. (Can be made 1 day ahead. Cover and chill.)
• Melt butter in skillet over medium heat. Add vegetables; sauté to coat. Mix broth and cornstarch in small bowl add to skillet. Sauté until vegetables are heated through and liquid thickens, about 1 minute. Season with salt and pepper.

STUFFED SUGAR SNAP PEAS

Steps:

• Put peas in a steamer basket. Place peas in boiling water and remove immediately. Place in ice water and refrigerate. Combine cream cheese, horseradish, pepper,and onion in a small bowl. Stir until smooth. Chill for 1 hour. Using a sharp knife, slit the snap pea along it's inside length. Spoon mixture into a pastry bag with a decorative tip. Pipe approximately 1&1/2 tsps of mixture into each pod. Sprinkle with chopped bacon. cover and refrigerate until ready to serve.