prep time: 35 minutes
cook time: 60 minutes
servings: 6
ingredients:
3 pheasants - innards removed, wing tips and necks trimmed
salt
pepper
1 onion - coarsely chopped
1 carrot - coarsely chopped
1 orange - halved
3 sprigs fresh thyme
6 slices thick-cut bacon - cut in half
1/4 cup madeira
1 cup chicken stock
2 tablespoons unsalted butter - cold
steps:
1. preheat oven to 500 degrees and position the oven rack in the bottom third of the oven. season the cavities and the outside of each pheasant liberally with salt and pepper. divide the chopped onion and carrot equally among the cavities of the pheasants. squeeze the juice form both halves of the orange and set aside. cut 1 of the squeezed halves into 3 pieces and tuck inside the cavities along with the vegetables. insert 1 sprig of thyme into the cavity.
2. arrange the pheasants in a large roasting pan, breast sides up. lay 2 strips of bacon over the top of each pheasant, butting the bacon into pieces if necessary to cover as much of the pheasant as possible. roast for 15 minutes, then remove the bacon strips and continue roasting for approximately 30 - 40 minutes or until the juices run clear. remove the pheasants from the oven and transfer to a serving platter; loosely tent.
3. using a spoon, carefully remove excess fat from the pan. place the roasting pan over high heat and when hot, deglaze with the reserved orange juice and madeira, using a wooden spoon to scrape any brown bits from the bottom. when the orange juice and madeira have reduced by half, add the chicken stock and continue to cook until sauce has reduced enough to coat the back of a spoon, about 3 - 4 minutes. swirl in the butter and remove from the heat. season to taste with salt and pepper.
4. remove the back bone from each pheasant, then cut along the breastbone to divide the birds into two halves. service 1/2 pheasant per person, napped with some of the sauce.
- food nework
Showing posts with label orange. Show all posts
Showing posts with label orange. Show all posts
2.13.2015
2.09.2015
pastrami spice-encrusted venison with huckleberry ketchup
prep time: 24 hours
cook time: 45 minutes
servings: 6
huckleberry ketchup ingredients:
2 tablespoons vegetable oil
2 medium yellow onions- minced
1 teaspoon minced garlic
12 roma plum tomatoes - seeded and quartered
3 pounds huckleberries
2 cups dry red wine
1 cup red wine vinegar
2 oranges - zested and juiced
8 juniper berries
3 sprigs fresh thyme
1 teaspoon black peppercorns
2 bay leaves
1 cup brown sugar
2 tablespoons tomato paste
1 teaspoon salt
1/4 cup gin
venison ingredients:
2 tablespoons coriander seeds
2 tablespoons mustard seeds
2 tablespoons white peppercorns
2 tablespoons allspice berries
6 - 8 dried red chiles
2-inch piece dried gingerroot
2-inch piece cinnamon stick
6 dried bay leaves
4 tablespoons salt
1 cup juniper berries
4 tablespoons sugar
1 4-pound venison loin - trimmed of excess fat
1/4 cup vegetable oil
huckleberry ketchup steps:
1. in a large saucepan, heat the oil over medium high heat. add the onions and cook until they begin to caramelize, about 6 minutes. add the garlic and cook 2 minutes, then add the tomatoes and cook, stirring often, until they start to release some of their moisture, about 5 minutes.
2. add the huckleberries to the pot, reduce the heat to medium low, and cook for 5 minutes. add the wine, vinegar, orange zest and juice, berries, thyme, pepper corns, bay leaves, sugar, tomato paste, and salt. stew over medium heat until the mixture is thick and has reduced in volume by nearly 3/4, about 15 - 20 minutes. stir in gin and cook and additional 3 minutes.
3. strain ketchup into a small bowl and allow to cool.
venison steps:
1. in a spice mill grind the coriander seeds, mustard seeds, white peppercorns, allspice berries, chiles, gingerroot, cinnamon stick, bay leaves, salt, juniper berries, and sugar into a paste.
2. place the venison loin on a sheet of plastic wrap and lightly dust on all sides of with the pastrami spices, then wrap tightly. refrigerate the wrapped loin for at least 12 hours.
3. preheat oven to 400 degrees. in a large saute or roasting pan heat the vegetable oil over high heat. add the venison to the pan and sear quickly on all sides, being careful not to burn the spices. place the seared venison in the preheated oven for about 45 minutes or until a thermometer inserted into the center reads 142 degrees. remove the loin from the oven, and let rest, covered, for 15 minutes before carving. serve with huckleberry ketchup.
- food network
cook time: 45 minutes
servings: 6
huckleberry ketchup ingredients:
2 tablespoons vegetable oil
2 medium yellow onions- minced
1 teaspoon minced garlic
12 roma plum tomatoes - seeded and quartered
3 pounds huckleberries
2 cups dry red wine
1 cup red wine vinegar
2 oranges - zested and juiced
8 juniper berries
3 sprigs fresh thyme
1 teaspoon black peppercorns
2 bay leaves
1 cup brown sugar
2 tablespoons tomato paste
1 teaspoon salt
1/4 cup gin
venison ingredients:
2 tablespoons coriander seeds
2 tablespoons mustard seeds
2 tablespoons white peppercorns
2 tablespoons allspice berries
6 - 8 dried red chiles
2-inch piece dried gingerroot
2-inch piece cinnamon stick
6 dried bay leaves
4 tablespoons salt
1 cup juniper berries
4 tablespoons sugar
1 4-pound venison loin - trimmed of excess fat
1/4 cup vegetable oil
huckleberry ketchup steps:
1. in a large saucepan, heat the oil over medium high heat. add the onions and cook until they begin to caramelize, about 6 minutes. add the garlic and cook 2 minutes, then add the tomatoes and cook, stirring often, until they start to release some of their moisture, about 5 minutes.
2. add the huckleberries to the pot, reduce the heat to medium low, and cook for 5 minutes. add the wine, vinegar, orange zest and juice, berries, thyme, pepper corns, bay leaves, sugar, tomato paste, and salt. stew over medium heat until the mixture is thick and has reduced in volume by nearly 3/4, about 15 - 20 minutes. stir in gin and cook and additional 3 minutes.
3. strain ketchup into a small bowl and allow to cool.
venison steps:
1. in a spice mill grind the coriander seeds, mustard seeds, white peppercorns, allspice berries, chiles, gingerroot, cinnamon stick, bay leaves, salt, juniper berries, and sugar into a paste.
2. place the venison loin on a sheet of plastic wrap and lightly dust on all sides of with the pastrami spices, then wrap tightly. refrigerate the wrapped loin for at least 12 hours.
3. preheat oven to 400 degrees. in a large saute or roasting pan heat the vegetable oil over high heat. add the venison to the pan and sear quickly on all sides, being careful not to burn the spices. place the seared venison in the preheated oven for about 45 minutes or until a thermometer inserted into the center reads 142 degrees. remove the loin from the oven, and let rest, covered, for 15 minutes before carving. serve with huckleberry ketchup.
- food network
2.14.2014
collard roll-ups with curry kale
prep time: tbd
cook time: tbd
servings: 4
ingredients:
4 large collard leaves
1/2 cup water
5 cups purple kale - torn into small pieces
2 tablespoons coconut oil
2 tablespoons garlic - minced
1 tablespoon orange juice
1 tablespoon maple syrup
1/2 teaspoon curry powder
1/4 teaspoon orange zest
1/4 teaspoon salt
1 avocado - sliced
1 carrot - cut into ribbons
1 tablespoon horseradish root - grated
steps:
1. add about 1 inch water to a large saute pan and bring to a boil. place a collard leaf in pan and blanch until turns bright green, about 10 - 15 seconds on each side. repeat with remaining leaves. let cool and then cut out the thick part of the spine, leavings at least 8 inches to fill and roll. set aside.
2. in a large saute pan over medium heat, add coconut oil. once melted, add garlic, orange juice, orange zest, maple syrup, curry powder, and salt. mix well and saute until mixture begins to bubble, approximately 2 - 3 minutes. add kale and toss to coat. cook until the kale becomes tender and wilted, 3 - 5 minutes. remove from heat and set aside to cool.
3. place collard leaf top-side down on a cutting board. spread 1/4 of kale saute in the center of the leaf horizontally. add 1/4 of the avocado slices and 1/4 of the carrot ribbons. roll the collard leaf around the ingredients from the bottom up, like a sushi roll. cut any excess from the leaf at the end. slice with a sharp knife into 1 1/2 inch sections. sprinkle with freshly grated horseradish.
- goop, february 2014
cook time: tbd
servings: 4
ingredients:
4 large collard leaves
1/2 cup water
5 cups purple kale - torn into small pieces
2 tablespoons coconut oil
2 tablespoons garlic - minced
1 tablespoon orange juice
1 tablespoon maple syrup
1/2 teaspoon curry powder
1/4 teaspoon orange zest
1/4 teaspoon salt
1 avocado - sliced
1 carrot - cut into ribbons
1 tablespoon horseradish root - grated
steps:
1. add about 1 inch water to a large saute pan and bring to a boil. place a collard leaf in pan and blanch until turns bright green, about 10 - 15 seconds on each side. repeat with remaining leaves. let cool and then cut out the thick part of the spine, leavings at least 8 inches to fill and roll. set aside.
2. in a large saute pan over medium heat, add coconut oil. once melted, add garlic, orange juice, orange zest, maple syrup, curry powder, and salt. mix well and saute until mixture begins to bubble, approximately 2 - 3 minutes. add kale and toss to coat. cook until the kale becomes tender and wilted, 3 - 5 minutes. remove from heat and set aside to cool.
3. place collard leaf top-side down on a cutting board. spread 1/4 of kale saute in the center of the leaf horizontally. add 1/4 of the avocado slices and 1/4 of the carrot ribbons. roll the collard leaf around the ingredients from the bottom up, like a sushi roll. cut any excess from the leaf at the end. slice with a sharp knife into 1 1/2 inch sections. sprinkle with freshly grated horseradish.
- goop, february 2014
9.05.2012
twice-cooked duck with pea shoots
prep time: tbd
cook time: tbd
servings: 4 - 6
ingredients:
4 muscovy duck legs, about 1 pound each
salt
1 teaspoon chinese 5-spice powder
4 thick slices ginger + 1 2-inch chunk ginger - peeled and cut in fine julienne
1 large onion, halved
4 tablespoon rice wine
1 12/ tablespoon soy sauce
4 tablespoons brown sugar
1 teaspoon grated orange zest
1 teaspoon spicy black bean paste
1 teaspoon sesame oil
6 garlic cloves - roughly chopped
8 - 10 small dried red chile peppers
1 teaspoon cumin seed
1 cup reserved defated duck broth
2 teaspoons cornstarch dissolved in 1 tablespoon cold water
2 tablespoon vegetable oil
6 ounces pea shoots, leaves and tendrils
3 tablespoons slivered scallions
steps:
1. with a sharp knife, trim any excess fat from the duck legs, leaving the skin intact. trim the skin a bit, too, if it seems quite thick. reserve duck fat for another purpose. season each leg generously with salt, then sprinkle with the 5-spice powder, rubbing the seasoning into the meat. place the duck legs in a heavy-bottomed pan along with the ginger slices and onion. cover with 4 cups water and bring to a boil. reduce heat and simmer gently, covered, until the meat is fairly tender when probed with a paring knife, about 45 minutes. take the duck legs from the pot and let them cool. remove the meat from the bones and chop into rough half-inch pieces. strain and cool the cooking broth and skim any fat from surface.
2. in a small bowl, stir together the rice wine, soy sauce, brown sugar, orange zest, black bean paste and sesame oil. put the julienne ginger, chopped garlic, red chile peppers and cumin seed on a small plate. measure 1 cup of defatted duck broth. mix the cornstarch and water in a small container.
3. in a wok or large cast-iron skillet, heat the vegetable oil over high heat. add the chopped duck meat and let it sizzle, stirring well, until crisp and lightly browned, about 2 minutes. season lightly with salt. lower the heat to medium high and add the ginger, garlic, red chile peppers and cumin seed. stirring frequently, cook for one minute more, taking care not to burn the garlic. add the rice wine mixture and duck broth and bring to a brisk simmer. stir in the cornstarch mixture and cook until lightly thickened, 30 seconds or so. turn off the hat and add the pat shoots, mixing them into the sauce until barely wilted. transfer to a serving platter and sprinkle with scallions.
- new york times, may 2012
cook time: tbd
servings: 4 - 6
ingredients:
4 muscovy duck legs, about 1 pound each
salt
1 teaspoon chinese 5-spice powder
4 thick slices ginger + 1 2-inch chunk ginger - peeled and cut in fine julienne
1 large onion, halved
4 tablespoon rice wine
1 12/ tablespoon soy sauce
4 tablespoons brown sugar
1 teaspoon grated orange zest
1 teaspoon spicy black bean paste
1 teaspoon sesame oil
6 garlic cloves - roughly chopped
8 - 10 small dried red chile peppers
1 teaspoon cumin seed
1 cup reserved defated duck broth
2 teaspoons cornstarch dissolved in 1 tablespoon cold water
2 tablespoon vegetable oil
6 ounces pea shoots, leaves and tendrils
3 tablespoons slivered scallions
steps:
1. with a sharp knife, trim any excess fat from the duck legs, leaving the skin intact. trim the skin a bit, too, if it seems quite thick. reserve duck fat for another purpose. season each leg generously with salt, then sprinkle with the 5-spice powder, rubbing the seasoning into the meat. place the duck legs in a heavy-bottomed pan along with the ginger slices and onion. cover with 4 cups water and bring to a boil. reduce heat and simmer gently, covered, until the meat is fairly tender when probed with a paring knife, about 45 minutes. take the duck legs from the pot and let them cool. remove the meat from the bones and chop into rough half-inch pieces. strain and cool the cooking broth and skim any fat from surface.
2. in a small bowl, stir together the rice wine, soy sauce, brown sugar, orange zest, black bean paste and sesame oil. put the julienne ginger, chopped garlic, red chile peppers and cumin seed on a small plate. measure 1 cup of defatted duck broth. mix the cornstarch and water in a small container.
3. in a wok or large cast-iron skillet, heat the vegetable oil over high heat. add the chopped duck meat and let it sizzle, stirring well, until crisp and lightly browned, about 2 minutes. season lightly with salt. lower the heat to medium high and add the ginger, garlic, red chile peppers and cumin seed. stirring frequently, cook for one minute more, taking care not to burn the garlic. add the rice wine mixture and duck broth and bring to a brisk simmer. stir in the cornstarch mixture and cook until lightly thickened, 30 seconds or so. turn off the hat and add the pat shoots, mixing them into the sauce until barely wilted. transfer to a serving platter and sprinkle with scallions.
- new york times, may 2012
9.28.2011
carciofi alla romana
prep time: tbd
cook time: tbd
servings: 4 - 6
ingredients:
6 large artichokes with long stems - trimmed, halved, choke removed and held in lemon water
1/4 cup olive oil + extra for drizzling
10 garlic cloves
1 red onion - sliced thinly
1 lemon - sliced and seeds removed
1 bunch mint coarsely chopped - leaves and stems and all
2 cups dry white wine
1 1/2 cups water
1 teaspoon red chile flakes + more to taste
2 tablespoons orange zest
salt
pepper
steps:
1. split the trimmed artichoke and remove the choke with a parring knife. place cleaned artichokes in acidulated (lemon) water.
2. in a 12 - 14-inch saute pan with straight sides, heat oil and add garlic, onion, lemon and chopped mint.
3. place artichokes cut-side down in the pan. sprinkle them with salt.
4. pour in wine and water to almost cover artichokes. add the chile flakes. turn the heat to high and bring the liquid to a boil, then reduce to a simmer, cover and cook for 20 minutes until tender when pierced with a knife.
5. remove cooked artichokes to plate with a slotted spoon. finish with orange zest, salt, drizzle of olive oil, chile flakes and pepper.
6. serv on top of bruschetta or as is.
- good, march 2011
cook time: tbd
servings: 4 - 6
ingredients:
6 large artichokes with long stems - trimmed, halved, choke removed and held in lemon water
1/4 cup olive oil + extra for drizzling
10 garlic cloves
1 red onion - sliced thinly
1 lemon - sliced and seeds removed
1 bunch mint coarsely chopped - leaves and stems and all
2 cups dry white wine
1 1/2 cups water
1 teaspoon red chile flakes + more to taste
2 tablespoons orange zest
salt
pepper
steps:
1. split the trimmed artichoke and remove the choke with a parring knife. place cleaned artichokes in acidulated (lemon) water.
2. in a 12 - 14-inch saute pan with straight sides, heat oil and add garlic, onion, lemon and chopped mint.
3. place artichokes cut-side down in the pan. sprinkle them with salt.
4. pour in wine and water to almost cover artichokes. add the chile flakes. turn the heat to high and bring the liquid to a boil, then reduce to a simmer, cover and cook for 20 minutes until tender when pierced with a knife.
5. remove cooked artichokes to plate with a slotted spoon. finish with orange zest, salt, drizzle of olive oil, chile flakes and pepper.
6. serv on top of bruschetta or as is.
- good, march 2011
11.24.2010
maple brined turkey
prep time: tbd
cook time: 2 1/2 - 3 hours
servings: 10 - 12
ingredients:
1 cup maple syrup
1 cup salt
1 12 - 14 pound turkey - defrosted
1 orange
1 onion - quartered
10 cloves garlic
20 peppercorns
3 star anise
1 - 2 tablespoons vegetable oil
steps:
1. place the maple syrup and slat in 4 cups of hot water. stir until the salt dissolves.
2. place the maple syrup mixture in a large stock pot with a gallon of cold water, the juice for the orange, the juiced orange halves, the onion, cloves, peppercorns, and star anise and stir to combine.
3. wash the turkey inside and out (putting aside the neck and liver to make gravy) and place breast side down in the stock pot with the brine (you want the brine to just cover the turkey).
4. refrigerate 18 hours - 2 days.
5. preheat the oven to 450 degrees.
6. take the turkey out the brine and rinse inside and out with cold water, discarding brine.
7. place the turkey on a roasting rack inside a wide, low pan and blot the turkey with paper towel.
8. tuck back the wings (or cover with small pieces of foil) and rub the skin of the turkey with the oil.
9. roast on the lowest rack of the oven for 30 minutes and then place a piece of foil just over the breast of the turkey to cover (the breast cooks faster than the legs and sings, so this process helps it to cook more evenly).
10. pour 1 cup of water in the pan, reduce temperature to 350 degrees and continue to roast 1 hour.
11. remove the foil from the breast, turn the pan so the other side of the breast is towards the back of the oven (most ovens' heat comes from the back, so turning the pan prevents overcooking) and cook for another hour - 90 minutes. insert a meat thermometer into the deepest part of the thigh (avoiding the bone) until your each a temperature of 160 - 165 degrees. the turkey will actually continue to cook a bit more even after you take it out of the oven (the total cooking time in the over will be 2 1/2 - 3 hours total).
12. let the turkey rest for 20 - 30 minutes (this is an essential step to allow the juices to redistribute and settle).
13. slice and serve.
- goop, november 2010
cook time: 2 1/2 - 3 hours
servings: 10 - 12
ingredients:
1 cup maple syrup
1 cup salt
1 12 - 14 pound turkey - defrosted
1 orange
1 onion - quartered
10 cloves garlic
20 peppercorns
3 star anise
1 - 2 tablespoons vegetable oil
steps:
1. place the maple syrup and slat in 4 cups of hot water. stir until the salt dissolves.
2. place the maple syrup mixture in a large stock pot with a gallon of cold water, the juice for the orange, the juiced orange halves, the onion, cloves, peppercorns, and star anise and stir to combine.
3. wash the turkey inside and out (putting aside the neck and liver to make gravy) and place breast side down in the stock pot with the brine (you want the brine to just cover the turkey).
4. refrigerate 18 hours - 2 days.
5. preheat the oven to 450 degrees.
6. take the turkey out the brine and rinse inside and out with cold water, discarding brine.
7. place the turkey on a roasting rack inside a wide, low pan and blot the turkey with paper towel.
8. tuck back the wings (or cover with small pieces of foil) and rub the skin of the turkey with the oil.
9. roast on the lowest rack of the oven for 30 minutes and then place a piece of foil just over the breast of the turkey to cover (the breast cooks faster than the legs and sings, so this process helps it to cook more evenly).
10. pour 1 cup of water in the pan, reduce temperature to 350 degrees and continue to roast 1 hour.
11. remove the foil from the breast, turn the pan so the other side of the breast is towards the back of the oven (most ovens' heat comes from the back, so turning the pan prevents overcooking) and cook for another hour - 90 minutes. insert a meat thermometer into the deepest part of the thigh (avoiding the bone) until your each a temperature of 160 - 165 degrees. the turkey will actually continue to cook a bit more even after you take it out of the oven (the total cooking time in the over will be 2 1/2 - 3 hours total).
12. let the turkey rest for 20 - 30 minutes (this is an essential step to allow the juices to redistribute and settle).
13. slice and serve.
- goop, november 2010
10.20.2010
zucchini-wrapped scallops
prep time: 20 minutes + marinating
cook time: 10 minutes
servings: 4
ingredients:
2 tablespoons orange juice
1 tablespoon olive oil
1 teaspoon caribbean jerk seasoning
1 teaspoon grated orange peel
1/8 teaspoon crushed red pepper flakes
1 1/2 pounds sea scallops (about 16)
2 medium zucchini
steps:
1. in a small bowl, combine the orange juice, oil, seasoning, orange peel and red pepper flakes; set aside 1 tablespoon for basting. pour the remaining marinade into a large resealable plastic bag; add the scallops. seal bag and turn to coat. refrigerate for 30 minutes
2. using a vegetable peeler or metal cheese slicer, cut zucchini into very thin lengthwise strips. drain and discard marinade. wrap a zucchini strip around each scallop. secure by threading where the zucchini ends overlap onto metal or soaked wooden skewers.
3. coat grill rack with nonstick cook spray before starting the grill. grill skewers, covered, over medium heat for 3-4 minutes on each side or until scallops are opaque, brushing with reserved marinade.
- light & tastey, june/july 2006
cook time: 10 minutes
servings: 4
ingredients:
2 tablespoons orange juice
1 tablespoon olive oil
1 teaspoon caribbean jerk seasoning
1 teaspoon grated orange peel
1/8 teaspoon crushed red pepper flakes
1 1/2 pounds sea scallops (about 16)
2 medium zucchini
steps:
1. in a small bowl, combine the orange juice, oil, seasoning, orange peel and red pepper flakes; set aside 1 tablespoon for basting. pour the remaining marinade into a large resealable plastic bag; add the scallops. seal bag and turn to coat. refrigerate for 30 minutes
2. using a vegetable peeler or metal cheese slicer, cut zucchini into very thin lengthwise strips. drain and discard marinade. wrap a zucchini strip around each scallop. secure by threading where the zucchini ends overlap onto metal or soaked wooden skewers.
3. coat grill rack with nonstick cook spray before starting the grill. grill skewers, covered, over medium heat for 3-4 minutes on each side or until scallops are opaque, brushing with reserved marinade.
- light & tastey, june/july 2006
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