Chinese Chiu-chow-style Roasted Pigeon with Bean Paste

Ingredients

1 pigeon, about 12 to 14 oz
1/2 tsp salt
1 tsp dark soy sauce
2 stalks of spring onions
1 slice of ginger
1 stalk of cilantro
1/2 tbsp Chinese cooking wine

Seasoning

1-1/2 tbsp Chiu-chow bean paste (潮州豆醬)
1/2 tbsp sesame paste
2/3 tsp sugar
1 cup of water
1/2 tbsp light soy sauce

Method

  1. Cut off the feet of the pigeon. Wash and wipe dry. Put 1/2 tsp salt into the stomach of the pigeon. Rub 1 tsp dark soy sauce on the skin. Marinate for 1/2 hour.
  2. Saute the pigeon with 3 tbsp oil until it turns golden yellow.
  3. Saute the ginger, spring onions and cilantro. Drizzle wine.
  4. Put a bamboo rack into the pot and put the pigeon, ginger, spring onions and cilantro on top of it. Add seasoning and boil in low heat for 25 minutes. Turn the pigeon from time to time.
  5. Discard the ginger, spring onion, cilantro and beans in the sauce.
  6. Chop the pigeon into pieces and arrange on serving plate. Pour the sauce on the pigeon and serve.

Source: Chiu-chow Cuisine

Advertisements

Braised Lamb Shanks of Chef Tom Valenti

Ingredients

6 lamb foreshanks (foreshanks are meatier than hindshanks)
coarse salt
freshly ground black pepper
3 tablespoons plus 1/2 cup olive oil
2 ribs celery, roughly chopped
1 carrot, roughly chopped
1 large Spanish onion, roughly chopped
1/2 cup tomato paste
5 sprigs of thyme
1 bay leaf
1 tablespoon black peppercorns
3 anchovy fillets
1 whole head garlic, cut in half
2 cups red wine
1 cup dry white wine
1/3 cup white vinegar
1 teaspoon sugar
2 cups veal broth or 1 cup demi-glace (see Note)
2 cups chicken broth

Method

  1. Preheat the oven to 325ºC.
  2. Season the lamb shanks liberally with salt and pepper. With a sharp knife, cut about 1 inch from the bottom (narrow end) of the shank bones and all the way around; this will help expose the bone while cooking. Set aside.
  3. Heat 3 tablespoons of oil in a 2- to 3- quart saucepan over medium-high heat. Add the celery, carrot, and onion to the pot, and cook until very soft, 8 to 10 minutes.
  4. Add the tomato paste, thyme, bay leaf, peppercorns, anchovies, and garlic. Reduce heat to medium and cook another minute or so, being careful not to burn the tomato paste.
  5. Add the red and white wine, vinegar, and sugar. Stir well. Raise the heat to high and bring to a boil.
  6. Add the veal and chicken broths (or demiglace). Adjust heat so the sauce simmers gently while you brown the shanks.
  7. In a saute pan, over medium heat, heat just enough of the remaining 1/2 cup of oil to cover the bottom of the pan. Brown the shanks well on all sides, about 1 minute for each of the three sides. Use tongs to handle them.
  8. Transfer the shanks to a roasting pan and pour the stock mixture on top. Cover with aluminum foil and cook in the preheated oven for 1 hour.
  9. Remove the foil and cook for another 3 hours, turning the shanks over every half hour until the meat is very soft.
  10. Remove the shanks from the braising liquid and strain the liquid. Skim any fat that rises to the surface and use the liquid as a sauce.

Note: Demi-glace is veal stock that has been reduced by half. High-quality prepared version, often frozen, are available at specialty food stores.

Makes 6 servings.

Source: New York City Food

Popular French Dish with Chestnuts and Brussels Sprouts

Ingredients

1/2 lb chestnuts
1/2 cup milk
1-1/4 lb small tender Brussels sprouts
2 tbsp butter
1 shallot, finely chopped
2-3 tbsp dry white wine

Method

  1. Using a small knife, score a cross in the base of each chestnut. Over a medium-high heat, bring a saucepan of water to the boil, drop in the chestnuts and boil for 6-8 minutes. Remove the pan from heat.
  2. Using a slotted spoon, remove a few chestnuts, leaving the others immersed in water until ready to peel. Holding them in a tea towel, remove the outer shell with a knife and then peel off the inner skin.
  3. Rinse the pan, return the peeled chestnuts to it and add the milk. Top up with enough water to completely cover the chestnuts. Simmer over a medium heat for 12-15 minutes until the chestnuts are just tender. Drain and set aside.
  4. Remove any wilted or yellow leaves from the Brussels sprouts. Trim the root end but leave intact or the leaves will separate. Using a small knife, score a cross in the base of each sprout so they cook evenly.
  5. In a large heavy frying pan, melt the butter over a medium heat. Stir in the chopped shallot and cook for 1-2 minutes until just softened, then add the Brussels sprouts and wine. Cook, covered, over a medium heat for 6-8 minutes, shaking the pan and stirring occasionally, adding a little more water if necessary.
  6. Add the poached chestnuts and toss gently to combine, then cover and cook for 3-5 minutes more until the chestnuts and Brussels sprouts are tender.

Makes 4 to 6 servings.

Source: French Cuisine Made Easy

North African-style Braised Lamb in Pomegranate Sauce

Ingredients

3 tablespoons vegetable oil
1 large onion, sliced
2 cloves garlic, finely chopped
1-inch piece fresh root ginger, peeled and finely chopped
2-1/4 lb lean lamb such as shoulder or leg, cubed
salt and freshly ground black pepper
juice of 2 pomegranates, about 1-1/4 cups
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 cardamom pods, lightly crushed
1/3 cup Greek yogurt
cooked rice to serve
pomegranate seeds and chopped fresh mint, to garnish

Method

  1. Heat the oil in a large flameproof casserole. Add the onion, garlic and ginger and cook for 10 minutes until soft. Remove from the pan and set aside.
  2. In the same pan, brown the lamb, in batches, and set aside.
  3. Return the onion, garlic, ginger and lamb to the pan. Season with salt and pepper. Gradually stir in the pomegranate juice, allowing each addition to be absorbed before adding more. There should be very little liquid left.
  4. Add the cumin, cinnamon, nutmeg and cardamom to the pan and stir for 1 minute.
  5. Stir in the yogurt. Cover the pan tightly and cook very gently, preferably on a heat diffuser, for 30-40 minutes until the lamb is tender. Check from time to time that the meat is not sticking and drying out too much. Add a little water, if necessary.
  6. Garnish with pomegranate seeds and chopped mint, and serve with rice.

Makes 4 to 6 servings.

Source: North African Cooking

Oven-cooked Beef Pot Roast

Ingredients

one 4-pound boneless beef chuck roast
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 yellow onions, chopped
12 garlic cloves, coarsely chopped
1 cup dry red wine
4 cups reduced-sodium beef broth, or as needed
4 large sprigs of fresh thyme
1 sprig of fresh rosemary
1-1/2 pounds fingerling potatoes, halved lengthwise
12 ounces cherry tomatoes (preferably assorted colors)
3/4 cup pitted green olives

Method

  1. Preheat the oven to 350ºF.
  2. Pat the beef dry with paper towels. Season with salt and pepper.
  3. Heat a large Dutch oven (at least 6 quarts) over medium-high heat. Add the olive oil, then add the beef and cook, turning occasionally, for about 12 minutes, or until browned on all sides. Transfer the beef to a bowl.
  4. Reduce the heat to medium, add the onions to the pot, and cook, stirring occasionally and scraping up the brown bits on the bottom of the pot with a wooden spoon,for about 5 minutes, or until the onions are tender.
  5. Stir in the garlic and cook for about 1 minute, or until fragrant.
  6. Stir in the wine, bring to a boil, and boil for 1 minute.
  7. Stir in the broth, thyme, and rosemary.
  8. Return the beef to the pot and scatter the potatoes, tomatoes, and olives around it. You should have enough liquid to cover all but about the top 1 inch of the beef. Add broth or water if needed. Bring to a simmer over high heat, cover tightly. T
  9. Move the pot to the oven. Bake for about 2 hours and 30 minutes, turning the beef over after the first 1-1/2 hours, or until it is just tender. Uncover and continue baking for about 30 minutes, or until the beef is fork-tender.
  10. Remove from oven and set aside to rest for 30 minutes.
  11. Using a slotted spoon, transfer the beef, vegetables, and olives to a platter. Gently pull the beef into large chunks along its natural separations. Cover the beef, vegetables, and olives with aluminum foil to keep warm.
  12. Skim off the fat that has risen to the surface of the cooking liquid and remove and discard the herb stems. Bring the liquid to a boil and boil for about 20 minutes, or until slightly reduced.
  13. Return the beef, vegetables, and olives to the pot and simmer for about 5 minutes, or just until reheated.
  14. Divide the beef, vegetables, and olives among six dinner plates. Spoon a few tablespoons of the cooking liquid over each serving. Pour the remaining cooking liquid into a sauceboat. Serve hot, with the cooking liquid on the side.

Makes 6 servings.

Source: Curtis Stone What’s for Dinner?