J Baldwins Calamari With Beurre Blanc Sauce Food

CHEF JOHN'S BEURRE BLANC

Steps:

• Place wine, lemon juice, cream, shallots, and cream in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4 to 5 minutes. Reduce heat to the lowest setting and whisk in about 2 cubes of butter. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture.
• Continue to add butter, a few cubes at a time until all of it has been incorporated and the sauce has a thick, luxurious texture, 4 to 6 minutes. Remove from heat. Taste for seasonings and add a pinch of salt and cayenne, if desired. Serve immediately.

J. BALDWIN'S CALAMARI WITH BEURRE BLANC SAUCE:

Steps:

• Beurre Blanc Sauce:.
• In medium saucepan add 1 Tbs olive oil on medium heat, add shallots, black peppercorns and bay leaves.
• Saute 2 minutes, addlemon juice, wine and cream.
• Let reduce by half.
• TURN HEAT DOWN TO LOWEST SETTING.
• Cut butter into squares. wisk into sauce 2 cubes at a time until all butter is gone. Please take your time with this step!
• Season with salt and pepper.
• Reserve sauce in cool area.
• Pre-pare calamari:.
• Cut Calamari into strips and coat with drakes breading flour.
• Set fry oil at 375- use deep fry pan or fry daddy with at least 3-4 inches of canola oil.
• Fry Calamri 3-4 minutes until golden.
• warm sauce- add capers,tomatoes and scallions.
• add fried calamari and toss together.
• Serve on large platter and enjoy !

ROASTED GARLIC AND HERB BEURRE BLANC - AN AMAZING SAUCE

Steps:

• In a saucepan over medium temperature, combine the wine, shallots, and garlic, and reduce until the wine just covers the shallots.
• Add the cream or half and half and reduce again until the mixture is thick and syrupy, stirring occasionally.
• Reduce the temperature to very low and gradually whisk the pieces of butter into the mixture, one cube at a time (alternately, you can remove it from the heat and - using an immersion blender - emulsify the butter into it one piece at a time; this is the method we used during class).
• Do not allow the sauce to become either too hot or too cold or it will break.
• Season to taste with salt and freshly ground pepper, stir in the remaining ingredients (the herbs), and serve immediately.
• Note: we've served this over pork, chicken, rabbit, and vegetables - delicious!
• Also, feel free to experiment with other herbs than listed above.

PAN-SEARED SCALLOPS WITH BEURRE BLANC SAUCE

Steps:

• Boil first 3 ingredients in heavy medium saucepan over medium-high heat until mixture is reduced to 1/4 cup, about 10 minutes.
• Add cream; reduce heat to low.
• Add butter, 1 piece at a time, whisking until just melted before adding more.
• Strain sauce, pressing on solids to extract as much liquid as possible.
• Return sauce to pan.
• Season with salt and white pepper.
• Place pan in skillet of warm water.
• Sprinkle scallops with salt and white pepper, then dredge in flour, shaking off excess.
• Heat oil in large nonstick skillet over medium-high heat.
• Add scallops; cook until golden brown and just opaque in center, about 1 1/2 minutes per side.
• Divide scallops among plates.
• Top with sauce and chives.
• Makes 6 first-course or 4 main-course servings.

PRETZEL CHICKEN WITH BEURRE BLANC SAUCE

Steps:

• Stir pretzel crumbs, bacon bits, cheese, parsley, salt & pepper together well in a bowl large enough to let you dip chicken breasts into it. Set aside.
• In another bowl large enough to dip chicken breasts, whisk together batter mix & beer.
• If mixture seems too thick--it should be the consistency of very lightly whipped cream--add a little more beer a tablespoon at a time.
• Preheat oven to 375 degrees.
• Heat butter& oil in lge skillet over medium-high heat.
• Dip each piece of chicken in batter mixture, letting excess drip off, then cover well with pretzel crumb mixture.
• Place in skillet & saute 2 minutes per side or until golden brown& not quite cooked through.
• Transfer to a baking sheet & finish cooking in oven 5 to 7 minutes more.
• TO MAKE BEURRE BLANC SAUCE: In heavy saucepan, melt butter over med heat.
• Add shallots & saute 2 minute.
• Add wine & chicken base. Stir to dissolve base.
• Bring to a simmer & cook 5 to 8 minutes, or until most liquid has evaporated.
• Stire in heavy cream & return to a simmer.
• Mix cornstarch & water together.
• Slowly stir into cream mixture & continue cooking& stirring until mixture thickens & coats back of a wooden spoon dipped into it.
• Simmer another 1 or 2 minutes.
• If using mustard, stir in during last minute of simmering.