Sheryl Crows Sherry Vinegar Gastrique Food

GOAT CHEESE FENNEL APPLE SALAD

Steps:

• Remove core and slice apples.
• Remove core and slice fennel.
• Cross cut celery.
• Mix apples, fennel and celery with lemon juice in a stainless steel bowl.
• Fold in Chavrie®.
• Serve on a bed of baby salad and top with walnut piece.

ROCKY MTN. BARBECUE TROUT WITH ALBERTA MAPLE WHISKEY GASTRIQUE

Steps:

• For the Alberta Maple Whiskey-Apple and Sage Gastrique:.
• Bring sugar, maple syrup and 2 tablespoons of water to a boil in a 1-quart saucepan; stir in the shallots, garlic, peppercorns, and bay leaves. Continue stirring until sugar is dissolved, then boil, swirling occasionally, until mixture is a golden caramel, about 5 minutes.
• Remove from heat and add vinegar, whiskey and lemon juice, swirl over low heat until caramel is dissolved. Add heavy cream and reduce by one-third. Add hard butter and whisk until dissolved.
• Strain through a colander. Add the apples and sage Season with salt and pepper.
• For the Trout:.
• Lay out all 4 trout on a dry towel. Arrange sliced lemon in carcass of trout. Lay sprigs of parsley on lemon slices. Season with salt & pepper. Fold trout back to natural position. Wrap in foil parcel for barbecue. Cook for approximately 15 to 20 minutes until cooked medium.
• Ladle 4 oz. of the gastrique over the trout Garnish with a sprig of parsley or sage.

PORK TENDERLOIN WITH LIGHTLY SEARED STRAWBERRIES

Steps:

• Rub the pork generously with salt, pepper, and rosemary. Heat the olive oil in a large heavy skillet over medium-high heat. Add the pork and cook until richly browned on all sides, about 6 minutes total. Reduce the heat to medium-low and cook the pork, turning several times, until it is tender and an instant-read thermometer registers 155º, about 15 minutes. Transfer the pork to a cutting board and let it rest, covered with foil, while you prepare the strawberries and sauce. The internal temperature will rise as the meat stands. Set the skillet aside, you'll use it to make the sauce.
• Rub an unridged rimmed griddle pan or a large, heavy skillet with an oiled paper towel and heat until almost smoking. Add the strawberries and sear for about 45 seconds, turning once. They should be cooked until slightly softened but should not release too much juice.
• Add the chicken stock to the skillet in which the pork cooked and place it over medium-high heat, scraping the bottom to dislodge the brown bits. Cook until the stock is almost syrupy, about 3 minutes. Add the vinegar and 2 teaspoons of the sugar and continue cooking until the sauce is almost thick enough to coat a spoon, 3-5 minutes longer. After 1 1/2 minutes, taste the sauce and add more sugar to taste if it seems too tart.
• Cut the pork into slices and arrange them decoratively on dinner plates. Spoon some seared strawberries beside the meat and drizzle the sauce on and around the meat and strawberries. Sprinkle flaky salt over the pork and garnish it with chives. Serve at once.