Soft Whole Wheat Sandwich Bread poof'd into Chicago Deep Dish Pizza

About a week ago we received a promotional free copy of the latest Cook's Illustrated Magazine. My husband, Mr. Tastebuds read the entire magazine and wanted me to make the Chicago Style Deep Dish Pizza. I knew just reading the recipe that it was not going to taste like real Chicago Deep Dish Pizza. But the recipe was interesting because the dough was laminated. I love laminating dough, it just so much fun and makes the dough extra flaky!

Since this week for HBinFive our scheduled recipe is Soft Wholewheat Sandwich Bread, I thought I'd just go way out of the realm and adapt the recipe for Chicago Deep Dish Pizza Dough and my substitutions and additions are noted.

Mr. Tastebud's loved this pizza especially the sauce! I thought the sauce was a bit on the spicy side but the crust was good but I prefer my own Pizza Dough which I'm going to try laminating soon!







Deep Dish Pizza - Chicago Style
Recipe adapted from Cook's Illustrated

Makes 2-9" Pizzas

Dough:
3 1/4 c unbleached flour (2 c. unbleached flour, 1 1/4 c. White Whole Wheat Flour)
1/2 c. yellow cornmeal
1 1/2 teaspoon salt
2 tsp sugar (1 TBL honey)
2 1/4 teaspoon instant or rapid rise yeast (1/2 c. Sourdough Starter)
1 1/4 c. water, room temp
3 TBL butter, melted
1 teaspoon plus 4 TBL Olive Oil
4 TBL butter, softened

Additions:
1/8 c. Vital Wheat Gluten

Sauce:
2 TBL butter
1/4 medium onion, grated (6 green onions including tops, chopped)
1/4 teaspoon dried oregano
2 medium garlic cloves, minced or pressed
1-28 ounce can crushed tomatoes
1/4 teaspoon sugar (I skipped)
2 TBL fresh basil, coarsely chopped (6 basil leaves coarsely chopped)
1 TBL Olive Oil, extra virgin
Salt and Freshly ground Black Pepper to taste (I skipped the salt)

Topping:
1 pound mozzarella, shredded about 4 c.
1/4 c. Parmesan Cheese, grated (I sprinkled some Mozzarella on top too)

For the Dough:
1. Mix flour, cornmeal, salt, sugar, and yeast in bowl of stand mixer fitted with dough hook on low and mix a few minutes.
2. Add water and melted butter and mix on low until fully incorporated about 1-2 minutes. Continue mixing until dough becomes glossy and firm about 4-5 minutes.
3. Coat a large bowl with 1 teaspoon Olive Oil. Transfer dough to bowl and then flip the dough over so that all sides are covered with oil. Cover tightly with plastic wrap.
4. Let rise to room temperature until doubled about 45-60 minutes.


Sauce:
5. While the dough is rising melt butter in medium saucepan over medium heat.
6. Add onion and oregano. Cook until liquid has evaporated and onion is golden brown, about 5 minutes.
7. Add garlic and saute for a few minutes.
8. Stir in tomatoes and sugar, increase heat to high and bring to a simmer. Lower heat to medium and simmer until reduced to about 2 cups 25-30 minutes. 8. Off heat stir in basil and oil, then season with salt and pepper.

Laminating Dough:
9. Turn dough out onto dry work surface and roll into a 15" by 12" rectangle.
10. With a spatula spread softened butter over surface of dough, leaving 1/2" border.
11. Starting with the short end, roll the dough into a tight cylinder.
12. Seam side down, flatten the cylinder with your hands into a 4" by 18" rectangle.
13. Then fold it up into thirds, letter style; Pinch seams together to form a ball



14. Repeat with remaining half of dough.
15. Spray a plate with cooking spray and place balls of dough on plate. Spray plastic wrap with cooking spray and cover dough balls. Place in refrigerator until doubled in volume, 40-50 minutes.

Shaping the Pizza:
16. Coat two 9" cake pans with 2 TBL of Olive Oil.
17. Transfer 1 dough ball to dry rolling surface and roll out into a 13" disk about 1/4" thick.
18. Lightly press dough into pan, working into edges and at least 1" up the sides. If dough resists stretching let it rest for a minute or 2 and then try again. Repeat with remaining dough ball for second pizza.

Assembly:
19. For each pizza, sprinkle 2 c of Mozzarella evenly over surface of dough.
20. Spread 1 1/4 c of tomato sauce over cheese and sprinkle 2 TBL of Parmesan over sauce.
21. Bake until crust is golden brown, 20-30 minutes.
22. Remove pizza from oven and let rest 10 minutes before slicing and serving.

Happy Birthday Jamie!

Bread Baking Day #26 is hosted by Jamie of Life's a Feast.







All Rights Reserved 2008-10 © BigBlackDog

Pork Chops with a Mustard Cider Cream Sauce

I do not know what has gotten into me but I can't seem to eat enough apples this year. I've been buying apples every few days and before I know it all the apples are gone! So when I found Nigella's recipe for Mustard Pork Chops and it had Apple Cider as an ingredient, I had to make it for this week's I heart Cooking Clubs! And I certainly was not disappointed, Mustard Pork Chops is an outstanding dish!

Although Nigella suggesting serving it with gnocchi I did not have any gnocchi on hand and I was too tired to make it. So I served the Mustard Pork Chops with roasted potatoes and it was delicious...but next time I'm making gnocchi.

I did infuse the oil with garlic by lightly sautéing whole garlic cloves in EVOO (Extra Virgin Olive Oil) until golden brown and then mashing the cloves and returning the mashed garlic to the pan. I also did not have any hard cider but found a wonderful Alcohol Substitution Chart which suggested using apple cider or juice. The Pork Chops and Sauce went together in minutes and I'm including this recipe in my "Call-it-Dinner" category for all my quick and delicious meals.







Mustard Pork Chops
Recipe adapted from Nigella Lawson

2 pork chops, about 1-pound total weight
2 teaspoons infused oil (I used Garlic Infused EVOO)
1/2 cup hard cider (I subbed Apple Cider)
1 tablespoon grain mustard
1/3 cup heavy cream

Cut the fat or rind off the chops, and then bash them briefly but brutally with a rolling pin between 2 pieces of cling film/plastic wrap to make them thinner.

Heat the oil in a pan, and then cook the chops over a moderately-high heat for about 5 minutes a side. Remove them to a warmed plate.

Pour the cider into the pan, still over the heat, to deglaze the pan. Let it bubble away for a minute or so then add the mustard and stir in the cream.

Let the sauce continue cooking for a few minutes before pouring over each plated pork chop. If you're having gnocchi with, make sure you turn them in the pan to absorb any spare juices before adding them to your plate.








Please visit I heart Cooking Clubs and see what everyone is up too this week. As always our hostesses are Deb of Kahkai Kitchen and Heather of GirliChef.


Foodie Friday is graciously hosted by Michael of Designs by Gollum. Please visit Designs by Gollum and see more wonderful creations!












Recently I received two awards from some wonderful Blogger Buddies.


First from Kate of A Spoonful of Thyme honored me with the Kreativ Blogger Award. Thanks sweetie!







And Danielle of
Cooking for my Piece of Mind gave me the Over the Top award. Thanks so much!






All Rights Reserved 2008-9 © Big Black Dog

TFF - Chicken with Apple Cider Sauce

Today the temperatures really dropped and it was finally light jacket weather. Fall is on it's way! Even though I'm having a hard time letting go of summer, I do love fall. Our Sunset Maples are turning the most gorgeous apricot color and leaves are starting to cover our pastures. And I am sooooo looking forward to Halloween this year!

Since I'm in such a fall mood this week for Tyler Florence Fridays I made Chicken with Apple Cider Sauce served over a bed of lightly Sauteed Fresh Apples. This simple dish was absolutely outstanding! When I had finished my Chicken with Cider Sauce I wanted more, so I'm thinking we might have it again for tomorrow's dinner.

I made this dish exactly as written except I cut down the vinegar to 1 tsp. And I breaded the chicken breasts in flour, pecan meal, salt and pepper and sauteed it in EVOO (Extra Virgin Olive Oil) and a teeny bit of butter. To make the bed of sauteed apples, just slice fresh apples a heavy 1/4" thick and lightly saute in EVOO and butter until just barely soft. Make sure you do not over cook the apples because they will be too soft and difficult to stack.










Chicken with Apple Cider Sauce
Recipe adapted from Tyler Florence

2 TBL vegetable oil
4 boneless, skinless chicken breast halves **See NOTE
2 tsp kosher salt
Freshly ground black pepper
3 TBL unsalted butter
1 TBL apple cider vinegar (I used 1 tsp vinegar)
3/4 c apple cider
1/2 c low-sodium chicken broth
1 TBL fresh lemon juice
1 tsp fresh thyme leaves

Preheat a medium to large skillet over medium-high heat, for about 1 minute or until the surface of the pan is hot. Add the oil and heat until rippling on the surface. Pat the chicken breast dry and season with salt and pepper. Place the chicken in the pan and cook until the meat is golden, about 4 minutes. Turn the chicken breasts, lower the heat to medium and add 1 tablespoon of the butter. Cook until firm to the touch or an instant-read thermometer registers 160 degrees F, about 4 to 6 minutes more. Transfer the chicken to a plate to rest.

Pour off any fat remaining in the skillet. Add the vinegar and deglaze over medium-high heat, scraping up any browned bits stuck to the bottom of the pan with a wooden spoon. Add the cider and the broth. Bring to a boil and cook until it thickens to form a sauce, about 6 minutes. Whisk in the remaining 2 tablespoons butter, lemon juice and thyme leaves. Return the chicken to the pan, adjust the seasoning with salt and pepper, and serve.

NOTE: I breaded the chicken breasts in about 1/2 c. flour, 1/4 c. pecan meal, salt and pepper. Whip the egg. Dredge the chicken in the flour mix. Brush whipped egg on each breast and dredge again in the flour mix.


Sauteed Apple Slices
Recipe developed by Big Black Dog

2 apples (I used a Macintosh and a Granny Smith)
1 TBL EVOO (Extra Virgin Olive Oil)
2 tsp butter

Slice apples into 1/2" thick slices. Heat EVOO and butter until melted. Add slices of apple careful to not over lap any slices. Flip slices over to cover all sides with EVOO/butter. Heat until apple is just barely tender. Remove and set aside.

To serve arrange apple slices in an appealing manner in the middle of a plate and place 1 chicken breast on top. Drizzle with the warm Cider Sauce.









Please visit Tyler Florence Fridays and see what the rest of Tyler's groupies are up too this week.





Foodie Friday is graciously hosted by Michael of Designs by Gollum. Please visit Designs by Gollum and see more wonderful creations!








All Rights Reserved 2008-9 © Big Black Dog

Whisk Wednesdays - Mouclade or Mussels in a Wine Cream Sauce

This week for Whisk Wednesdays we were supposed to make Spiced Shrimp Balls. But being on a recession budget and the price of fresh shrimp, I opted to make Mouclade or Mussels in Wine and Cream Sauce.

I made this dish the easiest way possible not the Le Cordon Bleu way, which means tons of steps and many, MANY dishes to wash. And although I have four other Mussel recipes on my blog, this one is so far my favorite. It was fabulous and Mr. Tastebuds loved it! The biggest difference in this recipe was the wonderful flavor the Italian Parsley added. And being I added it towards the end of cooking, you could taste the full flavor which was just so darn good!







Mouclade
Recipe adapted from Le Cordon Bleu at Home

3 lbs of fresh mussels (I used a lb per person)
6 TBL butter (I used 1 TBL)
1 large onion, chopped fine (I used 5 green onions including tops, chopped)
1 large shallot (I skipped)
1/2 c. white wine
2 TBL chopped parsley (I used abt 1/2 c chopped parsley)
Fresh ground pepper
1/2 c creme fraiche or heavy cream (I used lite cream or coffee cream)
1 sprig of fresh thyme

My additions:
1/4 c grated Parmesan
1/4 c fresh basil leaves, chopped fine
1/2 c. plus 2 TBL EVOO (Extra Virgin Olive Oil)
3 cloves of garlic

1. Scrub and de-beard mussels and rinse in cold water.. Discard any mussel with a cracked shell. If the mussel is open just tap it and if it does not slowly close then discard it.

2. In a large pot melt butter. Add green onions and 1 clove chopped garlic and sauté about 3 minutes. Add wine and bring to a simmer. Add mussels and cover until mussels open, about 4 to 6 minutes. When mussels are all fully open, scoop them out with a slotted spoon. Discard any mussels that didn't open.

3. In a blender add basil, Parmesan cheese, basil, parsley, thyme, olive oil, cream and garlic and whiz until thoroughly blended.

4. Add cream mix to butter/onion mix in the pan and heat. Season to taste with salt and pepper. Pour over mussels and serve.








All Rights Reserved 2008-9 © Big Black Dog

Grilled Octopus and Cuttlefish!

Cuttlefish (various sources): Cuttlefish as their name suggests are not actually fish but mollusks, which are amongst the most intelligent species. The cuttlefish is found in areas of the English Channel, along the West coast of Africa and also in the Mediterranean Sea. The cuttlefish belongs to the Sepiida class which also includes the Squids, the Octopus and the Nautiluses.

The cuttlefish are also called the chameleon of the sea. They have a very great ability to change their pattern for various purposes. The change of coloration is due to the special cells called chromatophores. The cells change colors when the individual cells expand or contract. Therefore, the cuttlefish are known to blend into many backgrounds with ease. The cuttlefish can therefore change into colors of gold, green, silver, blue etc.


Mr. Tastebuds and I love Octopus and I make it several times a year. Well my market had baby Octopus on sale and then I found some Cuttlefish which I've never tasted nor cooked before. I don't think I need to tell you that this was going to be one visually interesting dish!

I usually marinate Octopus over night and pop it under the broiler. But this time I decided to marinate the Octopus and then try out our new grilling basket! The grilling basket worked out perfectly for both the Octopus and Cuttlefish. I served the grilled Octopus and Cuttlefish over linguine with a light creamy garlic sauce and garnished with green onion. And it was not only an exciting dish to make but delicious as well!







Marinade for Octopus
Recipe developed in the kitchen of Big-Black-Dog

1/2 c or so of EVOO (Extra Virgin Olive Oil)
2 cloves of garlic crushed
2-3 TBL Balsamic Vinegar or 1/2 c. red wine
3-4 large fresh basil leaves, minced
sprig of fresh tarragon

Mix all the ingredients together pour into a shallow covered dish or a secure zip lock bag. Make sure that whatever you are marinating is completely covered with the mix. If there's not enough liquid to completely cover just rotate every few hours.

NOTE: Octopus can be quite chewy, so I usually marinate it over night.





Garlic Cream and Green Onion Sauce
Recipe developed in the kitchen of Big-Black-Dog

1 lb linguine
3 TBL EVOO
3-4 cloves garlic, minced
1 tsp anchovy paste
3-4 green onions, sliced into 1/8" coins including the tops
6-10 fresh basil leaves, finely chopped
1/2 c. cream
1/4 c. Parmesan cheese, finely grated **See Note
1/2 c. parsley, finely chopped
Salt and freshly ground black pepper, to taste

Option: 1/4 c. dry white wine

In a large kettle, cook the pasta in boiling salted water according to pkg directions. I add about 1 TBL EVOO to my pasta water too but that's me!

As soon as you put the pasta water on to boil, heat 3 TBL EVOO in a heavy saucepan over low heat. Gently saute the whole garlic cloves until each clove is just golden brown and easily pieced with a fork. Remove garlic cloves and on a cutting board mash cloves with a fork and mix with anchovy paste. Turn burner off.

As soon your pasta water begins to boil and you've added the pasta, reheat the sauce pan of oil. Return mashed garlic/anchovy paste to the warm EVOO and simmer for a minute. Add basil and green onions, gently stir, making sure the mashed garlic is distributed and simmer for about 1-2 minutes. Add cream, Parmesan cheese, parsley and salt and pepper to taste. Toss sauce with drained pasta and serve.

NOTE: I like my pasta sauces thin but if you'd like a thicker sauce just add more Parmesan cheese.







Are you game enough to try it?





Gadgets that Work





I bought the grilling basket sometime last year towards the end of the summer and it was in the sale bin. Not being sure if we'd ever use it I did not want to spend a lot of money so the $9 price tag was within my limit.

Well, I finally tried out the basket with the Octopus and Cuttlefish and I LOVE IT!

The grilling basket is very easy to use just place food inside the 2-piece basket and latch the basket together. The 2-piece basket has 3 adjustable settings and holds food firmly in place. And being there's a top and bottom to the basket it's a snap to just flip the basket for even, over-all grilling.

The non-stick finish cleans up quickly either by hand or machine. And the 14 1/2" wooden handle stays cool and is plenty long enough to keep hands at a safe distance from the grill. Also being rather flat it is so easy to store, we just keep ours in the coat closet in our mud room.

I really did like the basket but there is one problem. I wish the grid was a bit smaller so that I could grill shrimp. When it came time to grill some shrimp, I skewered the shrimp first then put them in the basket and the skewers prevented the shrimp from slipping through the grate. Ta-Da...grilled shrimp and it was so much easier to flip the basket then trying to flip skewered shrimp!




All Rights Reserved 2008-9 © Big Black Dog

Whisk Wednesdays -- Coquelets sur Canapes and Pommes Pont Neuf

This week for Whisk Wednesdays we made Coquelets sur Canapes and Pommes Pont Neuf or Roast Squab with Chicken Liver Canapes and Mushrooms and Thick-cut French Fries. This was quite a long, involved recipe but really not difficult at all. And the end result was a juicy chicken breast with a delicious thin brown sauce on fabulous canapes.






It's so ironic that this weeks recipe is from Julia Child and the movie Julie & Julia just opened last week! I was looking forward to this movie for at least two months and on the day it opened, I was in line for the 10:30 am showing!

And I loved it!

Being a food blogger one would think I would easily relate to the Julie Powell character but I really did not. I guess I was too involved with Meryl Streep's portrayal of Julia to try to put myself in Julie's shoes. Meryl was exceptional as Julia Child, she had Julia's accent, mannerisms and ever her body language down cold. I only remember seeing Julia Child's TV show, The French Chef, once and I believe it is around 1969-70ish. I was a young child at that time but my memories are very clear on this episode of The French Chef. Julia was talking about tenderizing meat and she had various meat tenderizing tools set out and then from behind the counter Julia pulled out a baseball bat. You have to love anyone that tenderizes meat with a baseball bat or even suggests it!







Coquelets sur Canapes
Recipe adapted from "Mastering the Art of French Cooking; Vol 1" by Julia Child

Mushrooms:
1½ lbs. fresh mushrooms
2 Tbs. butter
1 Tbs. oil
A 10-12 inch non-stick skillet or sauté pan
1 Tbs. minced shallots or green onions
½ clove minced garlic

Trim and wash the mushrooms. Leave whole if small, quarter if large. Dry in a towel. Sauté for 5 to 6 minutes in hot butter and oil until they are very lightly browned.

Stir in the shallots or onions, and garlic and cook over moderate heat for 2 minutes. Set aside.


Canapés:
Homemade style white bread
½ cup clarified butter
A skillet
6 poultry or game livers from the birds
3 Tbs/ fresh, raw pork fat; OR fat bacon simmered in water for 10 minutes rinsed and dried
¼ tsp. salt
Big pinch of pepper
1 Tbs. Madeira, port or cognac
Optional: 2-3 Tbs. foie gras

Cut 6 slices of bread, ¼ inch thick. Remove crusts, and cut slices into rectangles, 2 by 3½ inches.

Sauté the bread lightly on each side in hot clarified butter.

Trim the livers, cutting of any black or green spots. Chop very find, almost into a purée, with the port fat or bacon. Then blend the liver in a bowl with the seasonings, wine, and optional foie gras. Spread the mixture on one side of each rectangle of sautéed bread. Arrange on a broiling pan and set aside.
(Preheat broiler in time to cook the canapés just before serving).


Roasting the Birds:
Six 10-12 ounce, ready-to-cook squab chickens, game hens, squab pigeons, or game birds
½ Tbs. salt
2 Tbs. finely minced shallots or green onions
½ tsp. dried tarragon
4 Tbs. butter
6 strips of bacon simmered in water for 10 minutes, rinsed, and dried.
A shallow roasting pan just large enough to hold the birds easily on their sides
3 Tbs. butter, melted with 1 Tbs. good cooking oil
A basting brush
½ Tbs. salt

Preheat oven to 400ºF.

Season the cavities of the birds with a sprinkling of salt, shallots or onion, and tarragon, and a teaspoon of the butter. Truss the birds, dry then and rub with butter. Cut the blanched bacon in half, crosswise, and tie 2 strips over the breast and thighs of each bird.

Place the birds in the roasting pan and set on a rack in the middle of the preheated oven. Baste and turn the birds every 5 to 7 minutes until they are done.

Chickens will take from 30 to 40 minutes; they are done when the last drops of juice from their vents run clear yellow with no trace of rose.
Game Hens, as their flesh is usually firmer than chicken, take about 45 minutes; they are done when the flesh of their drumsticks is soft.
Partridge and Quail, if young and tender, may be judged like chicken; if older, like game hens.
Pigeon and Dove may be served slightly underdone if you wish, when their juices run a very pale rose rather than a clear yellow.

When done, remove trussing strings, sprinkle the birds with salt, and place then on a warm platter. Set in the turned off oven, with its door ajar.


The Sauce:
1 Tbs. minced shallots or green onions
1½ cups brown chicken stock, or canned beef boullion
¼ cup Madeira or port
1 to 2 Tbs. softened butter

Remove all but 2 tablespoons of fat from the roasting pan, Stir in the shallots or onion and cook slowly for 1 minute. Add the stock or bouillon and wine and boil rapidly, scraping up coagulated cooking juices until liquid has reduced to about ½ cup. Correct seasoning. Off heat and just before serving, swirl the butter into the sauce.

Final Assembly:
1 Tbs. butter
¼ tsp. salt
Pinch of pepper
A handful of water-cress leaves or parsley springs

Just before serving, run the liver canapés under a hot broiler for a minute, until they are sizzling.

Toss the mushrooms over moderately high heat with the butter, salt and pepper.

Place a canapé under each bird. Surround with the mushrooms, and decorate with water-cress or parsley. Spoon the sauce over the birds and serve.







All Rights Reserved 2008-9 © Big Black Dog

TFF- Steamed Mussels

I made Tyler's Creamed Garlicky Mussels last week and they were so delicious that I decided to try Tyler's Steamed Mussels this week!

The Creamy Garlicky Mussels and Streamed Mussels are very similar but the Steamed Mussels recipe does have fresh tomatoes and hot pepper flakes added to the sauce. And while contemplating this recipe I found another wonderful product, Hot Pepper Paste, and it's in a tube! I am thrilled with this product! I don't use much heat in my dishes but I do add a touch of hot pepper once in a while so the ease of the paste being in a tube is wonderful. Again, just squeeze out the desired amount, recap and store in the refrigerator until you need it again.

I enjoyed this meal but Mr. Tastebuds loved it! In fact he said several times that he liked this version over the Creamy Garlicky Mussels. But, I like the Creamy Garlicky Mussels. So the next time I make this dish I will just make the sauce and divide it and add the tomatoes and hot pepper to his half!

Notice how the kernels on the ear of corn are two different shades of yellow, light and dark? In Michigan we called this variety of corn Sugar and Gold. It really is the best corn ever and whenever I find it I always buy enough for dinner that night. I really should go back to the market and buy a few dozen ears and freeze it for this winter. There's really nothing better then a fresh-frozen ear of corn when there's two foot of snow on the ground!







Steamed Mussels
Recipe adapted from Tyler Florence

4 pounds mussels
2 tablespoons olive oil
1 shallot, minced
2 garlic cloves, shaved
4 sprigs fresh thyme
1/2 cup dry white wine
1 lemon, juiced
1 cup chicken broth, low-sodium
Pinch red pepper flakes
1 tomato, peeled, seeded and cut in large dice
1/2 cup roughly chopped parsley
2 tablespoons unsalted butter

Rinse the mussels under cold running water while scrubbing with a vegetable brush. Discard any with broken shells. Heat oil in a 6 to 8-quart stockpot. Saute the shallot, garlic and thyme to create a base flavor. Add the mussels and give them a good toss. Add wine, lemon juice, chicken broth and red pepper flakes; cover the pot and steam over medium-high for 5 minutes until the mussels open. Toss in the tomato, parsley and butter, recover the pot, and steam for another minute to soften. The tomatoes should keep their shape. Serve with plenty of grilled garlic bread to sop up the broth.







Please visit Tyler Florence Fridays and see what the rest of Tyler's groupies are up too this week.





By the way our tomatoes are slowly starting to come in! YES...YES...YES!







All Rights Reserved 2008-9 © Big Black Dog

Whisk Wednesday -- Mignons de Porc Arlonaise or Grilled Pork Ribs in Beer

This week for Whisk Wednesdays we made Mignons de Porc Arlonaise or Pork Ribs in Beer. This dish worked nicely with our weekly menu being we are still eating pork at least once a week in support of pork farmers that were hurt during the Swine Flu scare.

Although the Cordon Bleu recipe sounded delicious, it was so hot outside and to avoid turning my oven on, I changed the recipe and grilled the Pork Ribs. And my Grilled Pork Ribs in Beer Sauce with a French Kick was absolutely delicious! Mr. Tastebud's said "This is the best meal ever." WOW...I usually get "okay", "alright" or even "good" but "best meal ever" was a new one!

I know the recipe seems long and involved but it really is quite easy and you can prepare quite a bit the night before.








Mignons de Porc Arlonaise or Pork Tenderloins with Beer
Recipe adapted from Le Cordon Bleu at Home

18 small waxy potatoes (red or white)
Salt
2 pork tenderloins, 1½ pounds each, trimmed of fat
Freshly ground pepper
6 tablespoons unsalted butter

Sauce:
2 tablespoons sugar
1/4 c. wine vinegar
3/4 c dark beer
1 1/4 c. Brown Veal Stock

1/4 lb carrots, cut into julienne
1/4 lb celery, cut into julienne
1/4 lb leeks (white part only), cut into julienne
1/4 lb mushrooms, trimmed, rinsed, dried, and cut into julienne
1/4 lb turnips, cut into julienne


Grilled Pork Ribs in Beer with a French Kick
Recipe developed by Big Black Dog

1-1 1/2 lbs Country Pork Ribs

4-5 potatoes (red or white), cut into julienne
3-4 carrots, cut into julienne
3-4 ribs of celery, cut into julienne
4-5 green onions, white part cut into julienne (green part cut into coins for garnish)
1/2 lb mushrooms, cleaned and sliced thin
Option: Red Sweet Pepper (I forgot to add this but it would add some beautiful color)

Marinade:
1/2 c. EVOO (Extra Virgin Olive Oil)
1/2 c. wine (either white or red, I use Merlot)
3-4 cloves of garlic, crushed
Salt and freshly ground pepper

Vegetable Beer Sauce:
2 tablespoons sugar
1/4 c. balsamic vinegar
1/2 c. wine (either white or red, I used Merlot)
3/4 c. dark beer (use remainder for basting sauce)
1 1/4 c. Brown Veal Stock (if no veal stock you can substitute beef stock)

Basting Sauce:
Remainder of dark beer
1/4-1/2 c. veal stock (if no veal stock you can substitute beef stock)

Marinade/Marinate:
In a small bowl mix EVOO, red wine, minced garlic. Salt and pepper the ribs and rub into the meat. Place ribs in a large Ziploc bag or a shallow Tupperware container with a lid. Pour the marinade over the ribs making sure that each rib is covered. Place the bag in the refrigerator and marinate over night. Periodically turn the ribs over making sure that each rib is covered with marinade. If using a plastic bag, place a plate under the bagged ribs because sometimes the bags leak a little bit.

Preparing the Vegetables:
Cut the vegetables into julienne strips and the mushrooms just cut into thin crosswise slices. If your prepping ahead you can prepare the vegetables the night before and refrigerate. The carrots, celery and mushrooms can be refrigerated in a covered container. Potatoes must be immersed in water otherwise they will discolor when exposed to air.

If you're unsure how to julienne vegetables, please see the below Youtube Video for further instruction.

Vegetable Beer Sauce:
In a large, heavy skillet combine the sugar and vinegar. Cook over medium heat until sugar is completely dissolved. Remove from heat and add the 3/4 c. beer, careful because the mixture might sputter a bit. Return the pan to the burner and reduce by half. Add the stock and again reduce by half. As soon as you put the ribs on the grill add the potatoes and carrots to the sauce and heat. When the potatoes and carrots are just starting to soften add the celery, onions and mushrooms. I prefer my vegetables a little crunchy so I just simmer in the sauce for about 8-10 minutes.

Basting Sauce:
In a small bowl or cup mix the remaining beer and 1/4-1/2 c stock.

Grilling the Ribs:
Heat the Grill to about 350 degrees or a medium heat.

Remove the ribs from the marinade and discard marinade. When the grill is hot place the ribs on the coolest part of the grill and close the lid. Bake for about 15 minutes, turning the ribs and basting every 4-5 minutes with the basting sauce. After you've basted 2-3 times discard the basting sauce.

If you want some grill marks on the ribs: For the last few minutes place the ribs on the hottest part of the grill. But be careful because they will burn quickly.

To finish:
Remove the cooked vegetables from the sauce and set aside. Place the cooked ribs in the warm beer sauce, turning to ensure the sauce is covering all sides of the ribs. Simmer for a minute or so.

Plate the ribs, drizzle some of the vegetable beer sauce over the meat and carefully arrange the vegetables and mushrooms on and around the meat. Serve extra sauce on the side.






I've had a few inquiries on Veal Stock. I used the recipe from The French Laundry at Home. Making the Veal Stock is a 2-day process but so worth it! I could not find Veal Shank bones so I used Veal Neck bones and it worked out very well. Good luck!







All Rights Reserved 2008-9 © Big Black Dog

Chicken with Fresh Raspberry Balsamic Cream

A few weeks ago I was searching for a new and different recipe involving Red Raspberries and I stumbled upon an interesting recipe at Cooks.com, Raspberry Chicken with a savory sauce of Raspberry Vinegar and Tomato Paste?? I wasn't sure how this recipe was going to taste with such a unique combination of flavors but went ahead any ways and was very pleasantly surprised. It was delicious and even Mr. Tastebud's loved it!

I've given up on the small cans of tomato paste! Even though the cans are tiny, I rarely ever used a full can. I tried freezing the leftover tomato paste but I would forget about it and find it months later in some dark corner of the freezer. A few years ago I discovered the tubes of tomato paste and I've not bought canned tomato paste since. The tube is so convenient to use, just squeeze out the desired amount, recap and refrigerate until you need it again.







Chicken with Fresh Raspberry Balsamic Cream Sauce
Recipe adapted from Cooks.com

2 whole boneless, skinless chicken breasts, about 2 lbs.
2 TBL sweet butter
1/4 c. finely chopped yellow onion (I used 5-6 green onions finely sliced)
4-5 TBL raspberry vinegar (I used 4 TBL Raspberry Balsamic Vinegar)
1/4 c. chicken broth
1/4 c. sour cream or heavy cream (I used cream)
1-2 TBL tomato paste
Fresh raspberries for garnish

Over medium heat melt the butter in a large saute pan. Add the chicken breast and cook for about 3 minutes per side or until they are lightly colored. Remove and set aside.

Add the onion to the juices in the pan and cook, covered, over low heat until tender, about 10 minutes. Add the vinegar; raise the heat and cook, uncovered, stirring occasionally, until vinegar is reduced to a syrupy spoonful. Whisk in the chicken stock, heavy cream (or sour cream) and tomato paste. Simmer for 1 minute.

Return the chicken to the skillet and simmer gently in the sauce, basting often until juices run clear and the sauce has been reduced and thickened slightly, about 5 minutes. Do not overcook.

Remove chicken breasts with a slotted spoon and arrange on a heated serving platter. Pour sauce over the chicken, garnish with fresh raspberries and serve immediately.







All Rights Reserved 2008-9 © Big Black Dog

It's time for Pink Saturday

This will be a quiet Pink Saturday with 1 gorgeous dinner and one super gorgeous cake carrier! Sorry I don't have more pink for you but I burned my hand on the grill Friday while experimenting baking bread outside. The bread turned out fabulously but I can only type a very slow one-handed hunt and peck for a few days.



I made a scrumptious dinner the other night, Filet Mignon with Blackberries. It was just delicious! Notice the gorgeous medium rare pink of a perfectly cooked Rib Eye steak. I did not think the dish was going to be quite so good otherwise I would have bought a bottle of wine too! It's a very easy recipe and went together rather quickly too. Please click here if you'd like to copy the recipe.






I rarely ever make layered cakes but I sure have a gorgeous cake carrier whenever I do! I bought this beauty during a particular bad week during our renovation project. Every once in a while I had to reward myself with something spectacular. I knew the minute I saw this on Ebay it had to be mine.











Thank you so much for visiting my blog for Pink Saturday and please visit Miss Beverly of How Sweet the Sound and see what the other Pinksters are up to!

And don't forget our Pink Saturday motto:

Get Pink !!!
It's not just a color, it's an attitude.




All Rights Reserved 2008-9 © Big Black Dog

Filet Mignon with Blackberries

I never liked Blackberries. I thought they were too sweet and had too many hard, little seeds resembling teeny tiny BBs. But I love Red Raspberries, in fact every home we've ever lived in I've planted Red Raspberries but never Blackberries until now. Over the last two years I've grown to love Blackberries. And yes they are full of little nasty seeds but dental floss and a sieve take care of that problem!

I like Blackberries in just about any kind of dessert. But as a savory sauce with beef OH MY GOSH..delicious! If you can only make one thing from my blog let it be this recipe. It was delicious! Nope it was better then delicious, it was fabulous! In fact it was better then fabulous, it was a scrumptious, outstanding dish! And Mr. Tastebud's loved it!






Instead of using Blackberry Preserves I used fresh mashed Blackberries, added a little sugar and then cooked it down until thick. Since we are not in a Filet Mignon economy, I used a rib steak instead and I did not make the Compound Butter. I served the Rib Steak with Blackberries with steamed asparagus and a side dish of Israeli Coucous and finely chopped vegetables.

Israeli Couscous was something I've wanted to try for over a year but could not find it in my area. My friend and fellow Whisker, Glennis of Can't Believe We Ate sent me two boxes and I am so happy to finally taste it. The Israeli Couscous was wonderful and I'm keeping my eyes peeled for more! Thank you so much for thinking of me!






Filet Mignon with Blackberries
Recipe adapted from The Deen Brothers

Beef and Blackberry Sauce:
4 (6-ounce) Filet Mignon steaks
Salt and freshly ground black pepper
2 tablespoons olive oil
1/4 cup finely chopped shallots (I used 4 green onions finely chopped including tops)
1/2 cup dry red wine (recommended: Cabernet Sauvignon)
1 cup low-sodium beef broth
3 tablespoons blackberry preserves (see recipe for Fresh Blackberry Sauce below)
2 tablespoons unsalted butter
Compound butter, for garnish, recipe follows
Blackberries, for garnish

Compound Butter:
1 stick unsalted butter, room temperature
1/4 cup fresh blackberries
In a bowl, combine butter and blackberries and mix well.

Pat the steaks dry with paper towels and season generously with salt and pepper. In a heavy skillet, heat the oil over medium-high heat until almost smoking. Sear the steaks in the hot oil for 3 minutes per side for medium-rare. Transfer the steaks to a serving plate, tent with foil, and let stand.

Using the same skillet, saute the shallots for 1 minute. Add the red wine, scraping up any browned bits on the bottom of the pan. Let wine boil until reduced by half. Add broth and blackberry preserves or the Blackberry Sauce (recipe below), return to a boil and reduce by half. (The sauce should coat the back of a spoon.) Whisk in the 2 tablespoons butter. Season sauce with additional salt and pepper, to taste.

To serve, drizzle the sauce over the steaks. Place a pat of compound butter and scatter a few blackberries on the plate

Compound Butter:
Place on plastic wrap to mold into a log shape. Wrap and refrigerate until ready to serve.



Blackberry Sauce
Recipe developed by Big Black Dog

1-2 c fresh Blackberries
2-3 tsp sugar

Put Blackberries in a food processor or blender and whiz until finely minced. In a small sauce pan add the mashed Blackberries. Over medium-low heat bring to a simmer and add the sugar 1 tsp at a time. While constantly stirring, simmer about 20 minutes or until sauce becomes thick.

Strain sauce through a fine sieve catching all the seeds. Discard seeds. Set aside.







All Rights Reserved 2008-9 © Big Black Dog

TFF - Salmon Potato Hash

This week for Tyler Florence Fridays I decided to make Salmon Potato Hash. My market sells salmon sausage which is a pork casing stuffed with fresh salmon. I bought a package some time ago and Mr. Tastebud's has said, more then once, "when are you going to use up this salmon sausage"! It was time to use it for something.

This was a scrumptiously delicious dish! There was nothing leftover and we nearly licked the plates clean. I would love to make this dish substituting the salmon sausage for salmon fillet or a mild Italian sausage.





Salmon Potato Hash
Recipe adapted from Tyler Florence

1 (2-pound) center-cut, skin-on, salmon fillet
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Fresh dill, for garnish (I used chopped green onion stems)

Hash:
About 1 cup extra-virgin olive oil
4 russet potatoes, rinsed in water and cut into large dice
Kosher salt and freshly ground black pepper
2 onions, thinly sliced
1 red bell pepper, seeds and ribs removed, thinly sliced (skipped)
2 cloves garlic, minced
2 green onions, finely chopped
3 sprigs fresh thyme, leaves removed
1 teaspoon smoked paprika (skipped)
Pinch cayenne pepper (skipped)

Egg:
Water
White vinegar
4 to 6 large organic farm fresh eggs

Preheat oven to 300 degrees F.

For the Salmon:
Place the salmon on a large baking sheet skin-side down. Drizzle salmon with olive oil and season with salt and pepper, to taste. Place into the oven and bake for 30 minutes until flaky. Transfer to a cutting board.

For the Hash:
Heat a large sauté pan over medium-high heat and add olive oil. Once heated add the potatoes and shallow-fry for about 8 minutes until evenly browned on all sides. Remove the potatoes with a slotted spoon and place onto a paper towel-lined plate. Season with salt and pepper and transfer to a large bowl.

Using 2 forks, flake the salmon, removing it in chunks from the skin, and fold into the potatoes.

Remove most of the oil, leaving only a couple of tablespoons. Place over medium heat and add the sliced onions, sliced peppers and garlic and allow to caramelize. Add the green onions, thyme leaves, paprika and cayenne pepper. Season with salt and freshly ground black pepper, to taste, and stir to combine. Add the potatoes back to the pan and stir to combine.

For the Eggs:
Place a large sauté pan with high sides over medium heat and fill with a few inches of water. Heat until just below a simmer. Add a splash of white vinegar and using a wooden spoon, stir the water in 1 direction to create a small whirlpool. Crack the eggs and add, 1 at a time, to the spinning water. Allow to poach until desired doneness. Remove with a slotted spoon to a plate.

To Serve:
Place the salmon-potato hash on serving plates or serving platter and top with the eggs. Pour Hollandaise sauce over the eggs and garnish dill (I used chopped green onion stems as garnish). Season with salt and pepper, to taste.



Hollandaise Sauce
Recipe adapted from "Tested, Tried and True" by The Junior League of Flint, MI

3 to 4 egg yolks (I always use 3 yolks)
1/2 tsp salt
1 TBL lemon juice
1/2 c. butter (1 stick)
Dash of Tabasco (I usually skip the Tabasco)

Put yolks, lemon juice and seasoning in blender and blend for about 30 seconds. Melt butter in microwave. With the blender on, pour a thin, steady stream of melted butter into the blender. Viola...it's done and delicious!






Please visit Tyler Florence Fridays and see what the rest of Tyler's groupies are up too this week.





All Rights Reserved 2008-9 © Big Black Dog