Tag Archives: wine

Braised Osso Buco with Citrus Gremolata

I know what you’re thinking: that is one high-falutin’ recipe title right there. It sounds like something Frasier & Niles might eat and something you straight can’t afford. (I’ve neglected Frasier references for some time now, and as a Cheers cast member and spin-off star in his own right, that simply has to be remedied.)

In any case, I bought osso bucoItalian for “bone with a hole” – from the friendly Newman Farm folks at the Memphis Farmers Market, and I had absolutely no idea what it was. (I was aiming for pork belly, but the smallest portion they had was 11 pounds, and even on my fattest of days I might lose the battle against that much pork.)

The Chef later informed me that osso buco is simply a veal shank, meaning baby cow’s leg (which is obviously super sad but also pretty delicious – sorry PETA!). We braised this sucker for 3 hours, and it eventually fell right off the bone like the books say. Moo!

Osso Buco
2 lbs veal shanks
1 celery stalk, diced
1 carrot, diced
1 onion, diced
1 cup white wine
3 garlic cloves, minced
1 bay leaf
1/2 cup of beef or chicken stock
1 can of chopped tomatoes with juice
2 strips of orange zest
salt and pepper
few sprigs of fresh thyme

Citrus Gremolata
2 tbsp chopped flat-leaf parsley
1 tsp garlic, minced
1 tsp grated lemon zest
1 tsp grated orange zest

  1. Preheat oven to 300 degrees.
  2. Season shanks with salt and pepper. Heat olive oil in a dutch oven over high heat. Brown shanks on all sides.
  3. Remove shanks and add veggies. Saute until well carmelized.  Then add tomatoes, stock, thyme, bay leaf, orange zest, and garlic.
  4. Place shanks back in the dutch oven and bring to a simmer. Then cover and place in oven for 3.5 hours.
  5. Once shanks are pulling away from the bone, remove and puree sauce for a thicker texture.
  6. Top with sauce then gremolata. (The Chef cautions you not to skip this step because the gremolata really brightens up this dish.)
  7. Serve with Blue Cheese Mashed Potatoes and Sauteed Squash, Zucchini & Red Pepper.
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Filed under Italian food, Main Course, Meat

Pan Roasted Red Snapper with Chile Citrus Vinaigrette

Aside from tuna, I know very little about fish. I know that I will order it if it’s served over mashed potatoes or comes covered in butter. Other than that, I am completely unprepared to make any educated decisions.

For example, I thought I knew what red snapper was, and I was pretty sure I liked it. I realized, however, that I was very confused when The Chef brought it out and it wasn’t red. The scales are, of course, but the actual meat is white.

(For those of you who knew that, enjoy a good laugh at my expense. I watch 5 hours of the Food Network a day and am still apparently Simple Jack when it comes to seafood.)

Anyway, I like most varieties of firm, white fish, and this is my new favorite. And not just because I braved the cold, rainy morning to get it from Paradise Seafood at the Memphis Farmers Market (I had to walk all the way across the street, y’all). Pan searing is super easy, and this vinaigrette is so fresh and tangy it will make you want to eat it straight out of the bowl.

Furthermore, the dude who own Paradise is crazy nice (I’ve since learned his name is Don), and he’ll let you pick our your own fillet for a very reasonable price. Plus he named his business after Jimmy Buffett’s “Cheeseburger in Paradise,” and that just spells good people.

Picture borrowed from Richard Swiecki Food Photography because my camera has the flu.

Fish:
2-3 red snapper fillets
flour
splash of white wine
salt and pepper to taste

Vinaigrette:
juice of 1 lime
juice of 1 lemon
juice of 1 orange
1 tsp of sugar
salt to taste
1/2 cup of olive oil
3 garlic cloves, minced
1 jalapeno, minced

  1. Preheat oven to 400 degrees.
  2. To make the vinaigrette:
    1. Combine all ingredients except oil.
    2. Whisk in oil slowly until emulsified.
  3. To make the fish:
    1. Heat oil in saute pan on medium high heat. Salt and pepper fish and dredge in flour (flesh side up, only dredging one side).
    2. Place fish flesh side down in pan and saute until golden brown.
    3. Turn fish and add wine. Then place in oven for 3-4 minutes.
    4. Remove and top with Chili Citrus Vinaigrette. Lots of it. Trust me, you’ll want it.

Sidenote: We also had some head-on shrimp from Paradise that were so good they tasted like little lobsters. Recipe coming soon.

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Filed under Fish, Fruit, Main Course, Marinades, Salad dressings, Sauces, Toppings

Ina Garten’s Wild Mushroom Soup

This recipe is Ina Garten‘s, that sweet wonderful lady who spends her time having cocktail hour in The Hamptons with the gays and putting cream in everything.

Anyway, The Chef suggested I post this earlier today when the world was dark and gray and dreary, but lately Memphis weather has decided to be a rancid, sobbing manic depressive mess, so now it’s freaking beautiful outside. Whatever. We are not to be deterred. Soup was suggested, and soup you shall have.

And if you’re gonna have one, this should be it. This is perfection even if you don’t have a borderline shameful obsession with mushroom. (I literally just googled “disorder: people who marry vegetables” because I thought there might be a hilariously awesome word for crazyfolk who try to do stuff like this somewhere, but alas, I must be the first.) My problems aside, this is creamy, comforting goodness, so go get your Ina on, girl.

5 oz shiitake mushrooms
5 oz portobello mushrooms
5 oz cremini (or porcini) mushrooms
1 tbsp olive oil
1/4 pound + 1 tbsp unsalted butter
1 cup yellow onion, chopped
1 carrot, chopped
1 sprig fresh thyme + 1 tsp minced thyme, divided
salt & pepper
2 cups leeks, white and light green parts chopped (2 leeks)
1/4 cup all-purpose flour
1 cup dry white wine
1 cup half-and-half
1 cup heavy cream
1/2 cup fresh flat-leaf parsley, minced

  1. Clean the mushrooms. Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and or cut them into bite-sized pieces. Set aside.
  2. Make the stock:
    1. Heat olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, onion, carrot, sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes or until the vegetables are soft.
    2. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes.
    3. Strain, reserving the liquid. (You should have about 4.5 cups of stock. If not, add some water.)
  3. Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown.
  4. Add the sliced mushroom caps and cook for 10 minutes or until they are browned and tender.
  5. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot.
  6. Add the mushroom stock, minced thyme leaves, 1.5 tsp salt, and 1 tsp pepper and bring to a boil.
  7. Reduce the heat and simmer for 15 minutes.
  8. Add the half-and-half, cream, and parsley. Season with salt and pepper to taste and heat through (do not boil).

Serve hot.

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Filed under Appetizers, Comfort food, Soups, Veggies

Chicken Picatta

I have been neglecting m’boy Wikipedia for a while now, and that stops here. The ‘pedia tells me that “picatta” just means “to be pounded flat” in Italian. And I like that.

Not only because these little suckers will fry up right nice because they are flat and even all over but also because you get to use that tiny little mallet to work out some of your aggression. That little hammer is somehow adorable and violent all at once, and I always imagine a furious little Leprechaun-lumberjack using it. And that clearly makes me happy.

4 chicken breasts, boneless and skinless
2 oz of olive oil
seasoned flour
2 teaspoons shallots, minced
2 teaspoons garlic, minced
4 oz white wine
1/2 cup chicken stock
2 tsp of chopped parsley
2 tbsp capers
1 oz of lemon juice
2 tbsp butter

  1. Lightly pound chicken breast and then dredge in seasoned flour.
  2. Heat the oil in a saute pan. Cook the chicken until golden brown.
  3. Remove from pan, add shallots and garlic and cook until translucent.
  4. De-glaze pan with wine. Add chicken stock, parsley, capers, and lemon juice.
  5. Let it reduce for 2 minutes and then finish the sauce with butter. Salt and pepper it to taste and serve with your favorite pasta.

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Filed under Chicken, Italian food, Main Course

Citrus Steamed Mussels

Alright, alright we know – this is the fifth mussel recipe we have posted. The Chef thinks this is a problem but I, as a person who used to buy the same pair of shoes in 3 different colors, thinks it’s just dandy. Good is good no matter how many different ways you use the same ingredient, and the Brantley-Grosshans crew said these were not just good but awesome.

Contrary to our usual M.O., this recipe has no cream and is pretty light stuff, so let it never be said we don’t give you idiots who want to be healthy some choices.

5 lbs of mussels
2 shallots, minced
4 leeks, diced small
1/2 bottle of white wine
5 garlic cloves, sliced
3 oranges, (2 zested, 1 sliced)
3 lemons (2 zested, 1 sliced)
3 limes (2 zested, 1 sliced)
1 tablespoon of oil
few sprigs of thyme
3 tablespoons of butter

  1. Heat a big pot on medium high heat and add oil.  Add leeks, shallots, and garlic. Cook until caramelized and then add thyme.
  2. Add mussels and citrus slices. Add wine, turn heat to high and cover.
  3. Once mussels are all open, remove with slotted spoon and cover with foil.
  4. Remove citrus slices. Add butter to sauce, zest and citrus juice.  Serve up. Crusty bread of course.

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Filed under Fruit, Main Course, Sauces, Seafood

Mushroom Ragout over Creamy Polenta

I have never tasted this one, but I love mushrooms and The Chef billed this recipe as “insane.” I’m assuming he means “insanely good” rather than Charlie Sheen insane, however I would totally enjoy it either way.

BTdubs, “ragout” just means “main dish stew.” The French always manage to make things sound so complicated.

1 cup shallots, halved and thinly sliced
3 garlic cloves, minced
4 tbsp olive oil
2 8 oz pkgs sliced baby portabello mushrooms (you can use button also if you prefer)
2 3.5 oz pkgs fresh shiitake mushrooms, stemmed and sliced
1 ⁄2 cup port wine
1 cup chicken broth
1 ⁄4 cup fresh flat-leaf parsley, chopped
4 tbsp butter
11⁄2 tbsp fresh thyme leaves
3 ⁄4 tsp salt
1 ⁄2 tsp pepper
freshly shaved Parmesan cheese
fresh thyme sprigs for garnish
Creamy Polenta

  1. Sauté shallots and garlic in hot oil in a large skillet over medium heat for 2 minutes.
  2. Increase heat to medium-high, add mushrooms, and cook, stirring constantly, 4 to 5 minutes. Stir in wine; cook 2 minutes.
  3. Stir in broth and next 5 ingredients. Reduce heat to low, and simmer 5 minutes or until slightly thickened.
  4. Serve over Creamy Polenta with shaved Parmesan cheese. Garnish with thyme sprigs if desired.


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Filed under French food, Main Course, Soups, Veggies

Barrett’s Sauteed Shroom Sauce

When The Chef tries to throw out the (3 or fewer) leftover mushrooms from this recipe, he is often met with “I’m sorry, have you lost your MIND? We’re saving those right?” Then I spend the next 30 minutes stealing them one-by-one from the skillet as I walk through the kitchen.

So what I’m saying is they are good. So good that I almost don’t even care if there’s a steak under them. Although it’s pretty sweet when there is.

Make them now. I don’t care if it’s 8 a.m. when you’re reading this. Make them.

8 oz of button mushrooms, sliced
1/2 tablespoon of olive oil
1 shallot, minced
splash of wine (The Chef prefers brandy or sherry but has made do with white)
juice of half a lemon
touch of cream
salt and pepper to taste

  1. Saute mushrooms and shallot in oil. Season with salt and pepper.
  2. Once they are browned, add wine.
  3. Once alcohol has reduced a little, add cream and lemon juice.
  4. Eat

Personally, I’d double this recipe because we’ve learned these are good on everything from taters to scrambled eggs, and they will go fast.

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Filed under Sauces, Side dishes, Veggies