Hors d’oeuvre

The Absinthe party being a rather special occasion, called for some special hors d'oeuvres. When entertaining it is also nice to offer a selection of foods. It gives people something to do, provides a central focus, and satisfies the alcohol stimulated appetite. Having read that the Absinthe would be sweet with herbal notes I decided to go with some earthy foods to help balance the sweet. Nothing gets sicker than sweet layered on top of sweet. I put together some stuffed mushrooms, beef wraps, and deviled eggs. I also served a fruit tray, but made it more interesting by including pomegranates and fresh dates. I rounded out the spread with cheese and a duck liver and cognac pâté. The two smash hits, the beef rollups and stuffed mushrooms were a breeze to prepare.

Beef Rollups
1 package of lean, thick cut bacon
About 2 pounds of thin cut, boneless, lean steak. I used sandwich cut sirloin to good effect. Veal is a superior choice for a more distinct taste, but it is pricier.
Rosemary
Onion
Black pepper
Brandy, Cognac is best
Toothpicks

• Take beef and sprinkle both sides with the black pepper. Then pound beef until thin, about 1/4 to 3/8 inch.
• Cut beef into strips the same size as the strips of bacon.
• Lay the beef strips on top of the bacon strips and roll up tightly. Use a toothpick to hold closed.
• Place rolls in a bowl. Add chopped onion, rosemary and enough brandy to cover. Cover and place in the refrigerator and let stand 24 hours.
• Fry on high heat until bacon is done.

Stuffed Mushrooms
1 package small portabella mushrooms
3-4 slices of dark rye or pumpernickel bread
1 handful of dried cranberries
1 handful of slivered almonds
2 table spoons of butter, melted
1/4 cup parmesan cheese shredded
1/4 bri or soft cheese shredded
1 large egg
black pepper
garlic
thyme
Italian parsley, chopped

• Wash and de-stem the mushrooms. Set aside to dry.
• Toast and crumble the bread.
• In a large bowl combine all the ingredients. Kneed until well mixed.
• Stuff mushrooms with about a tablespoon or so of mixture. They should be heaped up, it will cook down.
• Place mushrooms on an oiled pan and back for 30 minutes at 350 degrees.
• Serve hot.

Partying with the Green Fairy

Always one to try new things, and having an appetite for Old World opulence I became rather curious about Absinthe; the legendary drink made famous in 19^th century France. So I set about searching the internet for the tree baring the forbidden fruit. A quick stop at Google and a few keystrokes later I was pointed in the right direction and on my way. After examining several retailers I choose Alandia out of Koeln, Germany (www.alandia.de). They had by far the largest selection and remarkable customer service. I selected three premium bottles and was on my way.
The Absinthe was by far the most unique liquor I have ever encountered! It is clear with a slight green to blue tint and strong aroma with floral, candy, and herbal notes. The alcohol ranges from 35-70% with 53% and 68% being popular levels.
Being of an old school bent and always loving a show, I made sure to serve the Absinthe in the traditional Bohemian style. With the Bohemian style presentation is everything! You will not find a more intriguing drink!

Absinthe Bohemian Style

You will need:

Absinthe with an alcohol level greater than 50%,

Absinthe glass (bistro glasses are almost exactly the same thing)

Absinthe spoon (Absinthe spoons are special slotted spoons that are designed to sit across the top of the glass)

Water

Sugar cubes

Matches

1. Place the spoon across the top of the glass.
2. Place one or two sugar cubes on the spoon.
3. Slowly pour one part Absinthe over the sugar cubes and into the glass.
4. Pour two parts ice cold water into the glass being careful not to get any on the sugar. If your Absinthe is authentic and contains anise it will turn an opaque milky white with the water (Some Czech Absinthe’s are anise fee and will not react to water). This is called louching.
5. Using a match ignite the sugar cubes and allow them to melt into the glass.

Once the flame extinguishes itself, stir the glass with the spoon and enjoy!

Quick Question?

Does anyone use these recipes? If you give any of them a try send a shout out and let me know what you think. Feedback is always appreciated. Or if you have any recipes that you really like let me know. We are all looking for new ideas.

Chicken Cordon-Blu

Chicken is often overlooked for interesting cooking. Yes, it is cheap, versatile, and kind of plain by itself; but that does not mean that a little creativity can’t make it a gourmet entrée. The other day I was looking at my cheese stock and realized I had a lot of Swiss cheese sitting around. I started thinking about dishes that used the earthy flavor of Swiss cheese. Right away Cordon-Blu came to mind. Many people think Cordon-Blu is French, but they are mistaken, it is an Austrian style that found acceptance in France. Anyway I quickly found some sliced ham and Dijon mustard in my refrigerator and was ready to roll.

Chicken Cordon-Blu

4 large boneless, skinless chicken breasts

Several slices of Swiss cheese

Sliced ham

1 egg

1 cup Dijon mustard

½ cup white wine

Black pepper

Garlic

Olive oil

2 tablespoons butter

Splash of milk or cream

• In a small sauce pan combine mustard, white wine, egg, butter, and cream. On high heat whisk until blended. Reduce heat and simmer until reduced to a consistency just slightly more runny than the original mustard
• In a large skillet heat olive oil and garlic, and black pepper.
• Place chicken in skillet and sear on high heat, reduce heat and cook until partially done.
• Remove chicken from heat and allow cooling until safe to handle. Slice down the side to form a butterfly fillet being careful not to slice completely through the chicken. Stuff chicken with layers of ham and Swiss cheese. Place a slice of cheese on top and fasten together with a tooth pick.
• Pour sauce over chicken breasts and place in an oven at 350 degrees for 15 minutes or until the chicken is done.

Tomato and Red Wine Reduction

Wines and other spirits are fun to cook with, they have a lot of flavor, add moisture, and are easy to work with. Also it is easy to analyze and approach the flavors in them, just pour yourself a glass! Who says working in the kitchen has to be work?

So the other day I was looking through the fridge and I noticed that I had an opened bottle of Chianti sitting there. Wines do not like to sit exposed to air for long periods; they begin to oxidize and lose complexity, body, and develop off tastes. Now young wines, especially young heavy duty reds with lots of tannins can benefit greatly from a little air, and I recommend decanting before serving. Any way, my Chianti was not getting any younger, and it would have been a shame to waste a decent Italian wine so I started brainstorming on how to put it to good use. The results was an experiment that showed good potential. Any suggestions will be well taken.

Tomato and Red Wine Reduction with Cheese Tortellini
This recipe was a breeze and you should be able to prepare this dish in under 30 min.
In a large pan heat a tablespoon of olive and add the following:
1/2 clove of garlic crushed
1 slice of sweet onion minced
several spriggs of cilantro, chopped
1 teaspoon oregano
several dashes black pepper
dash of salt

Cook the garlic and onion until soft and they begin to caramelize
Add the following to the pan and stir:
1 can diced tomatoes, or if you are old school, about 6 Roma tomatoes that have been skinned and de-seeded
3/4 cup red wine
2 table spoons butter (the dairy makes the sauce creamier and helps balance the tannins of the red wine)
1 teaspoon corn starch (dissolve corn starch in warm hot water, about 1/4 to 1/2 cup, the best method is to put in a jar and shake vigorously)
1 to 2 tablespoons lemon or lime juice (The acid is needed to balance the butter and sweetness of the wine. The exact amount needed will vary on how sweet/acidic the tomatoes are and how sweet or dry the wine is.)
On medium heat and stirring occasionally cook sauce until it reaches the desired thickness.

Serve sauce with pasta. I choose cheese tortellini with grated Parmesan topping because the earthy cheeses helped balance the sweetness of the sauce. I paired the pasta and sauce with steamed asparagus and grilled pork ribs that had been marinated in the same red wine and had a simple black pepper and rosemary rub applied. Beef or lamb would also be a solid paring.

Stuffed Chops and Pasta

This recipe is sure to impress with a minimal effort. I even managed to impress myself with it; and that is no easy task!

Stuffed Chops and Pasta
Ingredients:
4 boneless veal chops or 4 thick boneless pork chops or stakes, or 4 thick boneless skinless chicken breasts.
1/3 cup grated/crumbled fresh mozzarella cheese
1/3 grated/crumbled cup ripe Brie cheese
1/3 grated/crumbled Parmesan cheese
1 large egg
Black pepper
Garlic
rosemary
Oregano
1 clove garlic
Olive oil
2 rings of sweet onion
1 bunch fresh Italian parsley
1 can diced tomato
1 can black olives
1 can artichoke hearts
1 sweet pepper
Pasta of your choosing (linguini is best in my opinion)

Chops

1. Carefully slice chops lengthwise down one edge, forming a butterfly fillet. Do not cut all the way through. You should end up with a piece of meat that is like the cover of a book, you can fold it open, but it should stay together.
2. Rub meat on outside and inside with black pepper, rosemary, some finely chopped parsley, and oregano.
3. In a frying pan heat some oil, chopped onion, and 1/2 clove of crushed garlic
4. Place chops in pan and sear on both sides. Remove from heat and allow to cool.

Stuffing

1. In a bowl combine cheeses, egg, chopped onion, and parsley.
2. Stir until well mixed.
3. Take cool chops and stuff with cheese mixture. Fasten close with a tooth pick.

Dressing

1. In a large pan combine 2 table spoons olive oil, 2 table spoons butter, oregano, onion, crushed garlic, and black pepper. Heat, stirring constantly.
2. Add olives, artichoke hearts, diced tomatoes, chopped sweet pepper, and chopped parsley.
3. Stirring occasionally, heat on medium until ingredients are hot and tender.
4. Boil pasta.

Putting it together

1. Return stuffed chops to heat. You may have to add oil to prevent sticking. Cook on medium, turning regularly, until chops are done.
2. Serve accompanied with pasta covered in dressing. Sprinkle pasta with Parmesan cheese. Sprinkle plate with chopped parsley.
3. ENJOY!
   

Sweet Apple Pork Chops

I enjoy pork chops, they are more interesting than chicken and a welcomed break from beef. Being fall and having a sweet tooth I was looking for a dish to incorporate sweet apples. The resulting pork chops have to be one of my favorite creations.

Sweet Apple Pork Chops

1. In a large/deep frying pan heat black pepper, garlic, and a slice of sweet onion minced. Add several teaspoons of oil.
2. Add pork chops, about four, to the frying pan. Turn to coat with oil and spice and to sear each side. Reduce heat to low.
3. In a large bowl combine the following:
1. 3 large baking apples peeled, cored, and sliced
2. 1/4 cup unsweetened dried cranberries
   
3. 1/3 cup red wine
4. 2 table spoons brown sugar
5. dash of cinnamon
6. dash of nutmeg
7. 3 cloves
8. dash of black pepper
4. Cover pork chops with mixture and simmer on low heat until pork chops are done and apples are soft. A crock pot or oven may also be used.
   

Easy Southwest Chicken

Easy is good. Tasty easy is better. Lets face it, we don't always have the best of gourmet food at hand, but that does not mean that one can not put together an interesting dish.

Easy Southwest Chicken

1. In a large frying pan heat black pepper, cayenne pepper, chili powder, and garlic. Once you can smell the spices add a few teaspoons of oil and a slice of onion coarsely chopped. Stir mixture on high heat until blended and oil is hot.
2. Take four large bone-less, skinless chicken breasts and place in frying pan. Turn quickly to cover with oil and sear each side. Reduce heat.
3. Combine one can of whole kernel corn, one can of red or pinto beans, and two cups salsa. Pour mixture onto chicken and let simmer covered until chicken is done. You may uncover earlier to help thicken mixture if desired.
4. Sprinkle with grated white cheddar.
5. Serve with rice or tortilla chips.