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Pork “Prime Rib” and Orange Blackberry Balsamic Reduction Sauce

Pork “Prime Rib” and Orange Blackberry Balsamic Reduction Sauce

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Ingredients

    Meat
  • 1 (4 – 5 pound) center-cut bone-in pork rib roast, chine bone removed
  • 2 tablespoons packed dark brown sugar
  • 1 tablespoon kosher salt
  • 1 & 1/2 teaspoons pepper, fresh ground
  • Orange Blackberry Balsamic Reduction Sauce
  • 1 tablespoon Sparrow Lane Extra Virgin Olive Oil
  • 1 tablespoon pepper, fresh course ground
  • 2 tablespoons grated orange zest
  • 2 teaspoons minced rosemary leaves
  • 1 shallot minced
  • 1 garlic clove, minced
  • 1 cup Sparrow Lane Blackberry Balsamic Vinegar

Instructions

  1. Using sharp knife, remove roast from bones, running knife down length of bones and following contours as closely as possible. Reserve bones. Combine sugar and salt in small bowl. Pat roast dry with paper towels. If necessary, trim thick spots of surface fat layer to about 1/4-inch thickness. Using sharp knife, cut slits, spaced 1 inch apart and in crosshatch pattern, in surface fat layer, being careful not to cut into meat. Rub roast evenly with sugar mixture. Wrap roast and ribs in plastic wrap and refrigerate for at least 6 hours or up to 24 hours.
  2. Adjust oven rack to lower-middle position and heat oven to 250 degrees. Sprinkle roast evenly with pepper. Place roast back on ribs so bones fit where they were cut; tie roast to bones with lengths of kitchen twine between ribs. Transfer roast, fat side up, to wire rack set in rimmed baking sheet. Roast until meat registers 145 degrees, 3 to 4 hours.
  3. Remove roast from oven (leave roast on sheet), tent loosely with aluminum foil, and let rest for 30 minutes.
  4. Adjust oven rack 8 inches from broiler element and heat broiler. Return roast to oven and broil until top of roast is well browned and crispy, 2 to 6 minutes. Transfer roast to carving board; cut twine and remove meat from ribs. Slice meat into 3/4-inch-thick slices and serve with Orange Blackberry Balsamic Reduction sauce.
  5. Orange Blackberry Balsamic Reduction Sauce
  6. Heat olive oil in a small sauce pan over medium heat. Add shallots and garlic. Sauté for 2 minutes and then add the orange zest, blackberry balsamic and rosemary. Cook on medium to low until reduced to 1/2. When done, keep it warm until ready to serve.
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https://mindbodykitchen.com/2018/11/30/pork-prime-rib-and-orange-blackberry-balsamic-reduction-sauce/

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Garlicky Greens Stuffed Mushrooms

Garlicky Greens Stuffed Mushrooms

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Ingredients

  • 6-8 medium to small portabello mushrooms or white stuffing mushrooms
  • 4 cloves garlic, peeled and finely chopped
  • 4 cups of sauteing greens, kale, chard; coarsely chopped into 1/2 inch strips
  • 1 bunch italian parsley, chopped
  • 8 ounces Nicolau Farms goat chevre
  • Sparrow Lane Champagne Vinegar
  • Sparrow Lane Golden Balsamic Vinegar
  • Sparrow Lane Basil Garlic Extra Virgin Olive Oil

Instructions

  1. Preheat oven to 400 degrees.
  2. De-stem the mushrooms, careful not to break the mushroom cap. Place into a large bowl. Add 1/2 chopped garlic and chopped parsley. Splash with Golden Balsamic Vinegar, evenly coat with Basil Garlic Olive Oil, gently toss to mix well. (If you get a good coating of balsamic you won't have to use salt)
  3. Lightly oil a cookie sheet pan and place mushrooms on pan, cup side up. Use a spoon to scrape any remaining liquid into the cups, add fresh ground pepper. Place in oven for about 20 mins or just until start to soften. Remove and set aside.
  4. Heat a large saute pan and add Basil Garlic Olive Oil, remaining 1/2 of chopped garlic and cut greens. Careful as you place into pan as they have a tendency to pop and splatter. You only want to wilt the greens and make sure to coat leaves with oil. When they begin to wilt, splash with about 3 tablespoons of Champagne Vinegar, toss and take off heat. Taste and adjust seasoning with kosher salt and pepper.
  5. Divide and evenly mound the greens between the mushrooms, top with goat cheese. Place back into the oven until cheese starts to melt. Take out of oven and let cool for a minute before serving. VERY HOT!
  6. Can be served hot or warm. Add just a bit more of fresh cheese, drizzle with Basil Garlic Olive Oil.
  7. Be sure to keep your hands out of the way as you serve them.
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https://mindbodykitchen.com/2018/11/30/garlicky-greens-stuffed-mushrooms/

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Fabulous Fall Salad

Fabulous Fall Salad

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Ingredients

    Salad
  • 3 cups baby greens
  • 3 cups romaine lettuce
  • 3/4 cup bing cherries (can substitute cranberries or craisin)
  • 3/4 cup sliced dried figs (optional)
  • 1 medium apple and pear, cubed into 1/2 inch pieces
  • 3/4 cup glazed walnuts or almonds
  • 4 ounces gorgonzola or bleu cheese
  • Sea salt and fresh cracked pepper to taste
  • Dressing
  • 1/2 cup Sparrow Lane Golden Balsamic Vinegar
  • 1/2 cup Sparrow Lane Walnut Champagne Vinegar
  • 1/4 cup Sparrow Lane Extra Virgin Olive Oil

Instructions

  1. Begin with greens; add apple, pear, and dried fruit.
  2. Top with nuts and cheese.
  3. Add salt & pepper, drizzle with vinegar and add oil last.
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https://mindbodykitchen.com/2018/11/30/fabulous-fall-salad/

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Quatro Pepe Prawns and Polenta

Quatro Pepe Prawns and Polenta

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Ingredients

  • 1 pound peeled, deveined, tail on shrimp
  • 1/4 cup butter
  • 1/4 cup Sparrow Lane Garlic Extra Virgin Olive Oil
  • 1/4 cup Sparrow Lane Quatro Pepe Vinegar
  • 1 cup polenta
  • 1 & 1/2 cup chicken broth (can substitute vegetable broth or water)
  • 1 & 1/2 cups milk
  • 2 ounces Nicolau Farms fresh goat cheese
  • 1 tablespoon chopped parsley

Instructions

  1. Preheat oven to 375 degrees. Melt butter and olive oil together in a baking dish in the oven. Once melted, mix well and add Quatro Pepe Vinegar, and shrimp. Place back in the oven for about 10 minutes, careful not to overcook.
  2. Polenta needs a little extra time to cook, so start while the oven is warming. Bring liquids to a boil, add a touch of salt to liquid while heating. Once boils, turn to med/high and slowly whisk in polenta to make sure there are no lumps. Turn to low/med heat (careful it is like molten lava if it splashes on you) and continue to stir until done. Add goat cheese and parsley.
  3. Divide a spoonful of polenta to each bowl, arrange prawns around; I like tails up, and spoon liquid over all. Can top with more parsley or grated cheese if you like. Serve with focaccia or Italian style bread to sop up the extra juice. Enjoy!
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https://mindbodykitchen.com/2018/11/30/quatro-pepe-prawns-and-polenta/

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Homemade Mayonnaise

Homemade Mayonnaise

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Ingredients

  • 1 large egg yolk
  • 1 & 1/2 teaspoons fresh lemon juice
  • 1 teaspoon Sparrow Lane Tarragon Champagne Vinegar
  • 1/4 teaspoon dijon mustard
  • 1/2 teaspoon salt plus more to taste
  • 3/4 cup canola oil, divided

Instructions

  1. Combine egg yolk, lemon juice, tarragon vinegar, mustard and 1/2 tsp salt in blender. Blend until bright yellow in color. Slowly, pour in 1/4 cup oil to yolk mixture, a few drops at a time.*
  2. Keep the blender going at all times. Gradually add remaining ½ cup oil in a slow, steady stream, until mayonnaise is thick. Mayonnaise should be light in color. Add more salt if needed. Cover and chill. Mayonnaise can be made up to two days ahead. Keep chilled.
  3. *Adding oil must be done very slowly, drop by drop. This is a slow process and will take some time — approximately 12 – 15 minutes.
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https://mindbodykitchen.com/2018/11/30/homemade-mayonnaise/

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Pan Seared Herb Salmon with Tarragon Vinegar

Serves 2 to 4

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Pan Seared Herb Salmon with Tarragon Vinegar

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Ingredients

  • 2-3 pound (approx half side) fresh salmon fillet, skin off
  • 1 yellow lemon, cut into rounds or wedges
  • 1 medium shallot
  • 4 sprigs fresh thyme, clean leaves from stem (optional)
  • 2 sprigs fresh sage, clean leaves from stem (optional)
  • 1 sprig fresh marjoram, clean leaves from stem (optional)
  • Spice Lab’s Himalayan Pink Sea Salt
  • Ground fresh white pepper (optional)
  • Sparrow Lane Garlic Extra Virgin Olive Oil
  • Sparrow Lane Tarragon Champagne Vinegar

Instructions

  1. Preheat oven to 350 degrees.
  2. Using large knife gently cut through herbs until roughly chopped.
  3. Place salmon on a plate lightly salt and pepper. Take a large nonstick skillet preheated to med high. Add just enough olive oil to cover the bottom, oil will begin to smoke so hold pan off the burner. CAREFULLY lay the salmon fillet in the pan, away from you, flesh side down. Place back on the burner and gently move pan to ensure the salmon does not stick. Cook for about 5 minutes, this is to develop a nice golden color, check by using tongs or a fork to gently lift and look at the color. When to desired color, a little light is ok because it will get a little darker in the oven, use a fish spatula or large flat slotted spatula, gently turn the salmon over. Turn off the burner.
  4. Add to the pan the chopped/shaved shallots, chopped herbs and about 2 Tablespoons of Sparrow Lane Tarragon Champagne Vinegar (this will smoke and pop so keep your face back). Place in the pre-heated oven and bake until desired doneness. I like mine a little rare so about 8-10 minutes is good. Cooked all the way through is about 15 minutes. You will feel the flesh becoming firmer the more it cooks.
  5. When done, carefully take out of the oven. BE Careful, the vinegar will come out of the oven rather strong so don’t go in head first. Leave it to rest in the pan for a couple minutes, then place on serving platter and decorate with lemons and herbs. I like to add any pan juice over the top and even just a light splash of vinegar to bring out the aromatics. Serve the salt alongside so each can add to their taste.
  6. Can be served hot or cold or rewarm it for as needed. Serve on bed of greens, rice or quinoa is yummy too and so healthy.
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https://mindbodykitchen.com/2018/11/30/pan-seared-herb-salmon-with-tarragon-vinegar/

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Pear Ricotta Ravioli with Gorgonzola Sauce

Pear Ricotta Ravioli with Gorgonzola Sauce

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Ingredients

    Sauce
  • 1 ripe pear, chopped into small cubes, approx 1/3 cup
  • 1 small onion, finely chopped
  • 1/3 cup chopped and cubed pancetta or bacon
  • 1/4 pint fresh cream
  • 3/4 c gorgonzola picante (look for a stronger, firmer gorgonzola, instead of the very soft gorgonzola dolce), chopped into medium size hunks.
  • 1 tablespoon butter

Instructions

  1. Chop the pear into small cubes and place into acidulated water (water that has a few drops of vinegar or lemon juice in it).
  2. Finely chop the onion and set aside. Same with the pancetta.
  3. Put the salted pasta water on to boil.
  4. When the water is just about ready, using a saucepan that is big enough to hold the ravioli, melt the butter and add the onion. You want to soften the onions, not brown them.
  5. Using a whisk, slowly add the cream and allow it to heat up.
  6. Drain the pear cubes and pat dry.
  7. In another pan, sauté the pancetta/lardon/bacon. My pancetta is very lean so I need to add a few drops of olive oil to keep the pan from scorching.
  8. When the cream/onion mixture is warm and almost at the boil point, add the gorgonzola and start to gently whisk it around. You want the gorgonzola to melt, but be careful not to let it boil too much.
  9. Add your ravioli to the boiling water. If its fresh ravioli, your cooking time is only about 2 minutes, or until the water returns to a boil and everyone is happily floating and dancing in the boiling water.
  10. Add the pears to the pancetta and stir them to brown evenly.
  11. Drain the ravioli and place them in the gorgonzola sauce to thoroughly coat. After about 30 seconds, remove and plate the ravioli. Using a fork or slotted spoon, remove the pancetta and pear bits and scatter on top of the ravioli. Serve immediately.
  12. It looks like too much sauce, but we licked our plates clean. If you think it’s too ‘saucy’ cut back a bit on the cream. But, don’t say I didn’t warn you.
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https://mindbodykitchen.com/2018/11/30/pear-ricotta-ravioli-with-gorgonzola-sauce/

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Pear and Grape Salad with Sweet Basil Dressing

Serves 4

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Pear and Grape Salad with Sweet Basil Dressing

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Ingredients

  • 4 bartlett pears, diced or sliced
  • 2 cups red or green seedless grapes, well washed
  • 1 tablespoon Sparrow Lane Extra Virgin Olive Oil
  • 1 tablespoon Sparrow Lane Rice Wine Vinegar
  • 2 tablespoons fresh sweet basil, finely chopped
  • Romaine lettuce (optional)

Instructions

  1. In a small bowl, whisk together olive oil, vinegar, and basil.
  2. In a large salad bowl, gently mix together fruit together and pour dressing over.
  3. Toss to coat well.
  4. Serve on romaine lettuce if desired.
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https://mindbodykitchen.com/2018/11/30/pear-and-grape-salad-with-sweet-basil-dressing/

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Potato Gnocchi with Wild Mushroom Ragù and Hazelnuts

Potato Gnocchi with Wild Mushroom Ragù and Hazelnuts

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Ingredients

    GNOCCHI
  • Four 1/2 pound baking potatoes, pierced all over with a fork
  • 2 large eggs, beaten
  • 1 1/2 teaspoons kosher salt
  • 3/4 cup plus 2 tablespoon all-purpose flour, plus more for dusting
  • RAGÙ
  • 4 tablespoons unsalted butter, softened
  • 2 & 1/2 tablespoons finely chopped mixed herbs, such as parsley, chives, tarragon, thyme and chervil
  • kosher salt and fresh cracked pepper
  • 1/4 cup Sparrow Lane Extra Virgin Olive Oil
  • 1 small fennel bulb, cored and thinly sliced, fronds chopped and reserved for garnish
  • 2 shallots, thinly sliced
  • 1 pound mixed mushrooms, such as oyster, cremini and stemmed shiitake, cut into 1-inch pieces
  • 1/3 cup dry white wine
  • 1/2 cup chicken stock or low-sodium broth
  • Finely chopped skinned toasted hazelnuts, for serving

Instructions

    GNOCCHI
  1. Preheat the oven to 400°. Bake the potatoes directly on the oven rack for about 1 hour or until tender. Transfer to a work surface and let cool slightly. Halve the potatoes lengthwise. Scoop the flesh into a ricer and rice the potatoes. Spread the riced potatoes on a work surface and let cool completely. Discard the skins.
  2. On the work surface, gather the riced potatoes into a loose mound and make a well in the center. Add the eggs and salt to the well. Sift the flour on top and, using a bench scraper, mix everything together until a dough forms. Knead gently until smooth; the dough will be slightly sticky.
  3. Line a baking sheet with wax paper and dust with flour. On a floured work surface, cut the dough into 8 pieces and roll each piece into a 3/4-inch-thick rope. Cut each rope into 1-inch lengths. Roll the gnocchi against the tines of a fork or a gnocchi paddle to make ridges; transfer to the prepared baking sheet.
  4. RAGÙ
  5. In a small bowl, blend the butter with the mixed herbs. Season the herb butter with salt and pepper.
  6. In a very large skillet, heat the olive oil. Add the sliced fennel and shallots and cook over moderately high heat, stirring, until just starting to soften, 3 to 5 minutes. Add the mushrooms and season with salt and pepper. Cook over high heat, stirring occasionally, until the mushrooms are browned and tender, about 10 minutes. Add the wine and cook, stirring, until absorbed, about 2 minutes. Add the chicken stock and cook over moderate heat, stirring, until the mushrooms are coated in a light sauce, 3 to 5 minutes. Remove from the heat and stir in the herb butter. Season the ragù with salt and pepper; keep warm.
  7. In a large saucepan of salted simmering water, working in 2 batches, cook the gnocchi until they rise to the surface, then simmer until cooked through, 1 to 2 minutes longer. Using a slotted spoon, transfer to shallow bowls or a platter.
  8. Spoon the ragù over the gnocchi and top with chopped hazelnuts, shredded pecorino and fennel fronds. Serve right away.
  9. MAKE AHEAD
  10. The uncooked gnocchi can be frozen on a baking sheet, then transferred to a sturdy plastic bag and frozen for up to 1 month. Boil from frozen.
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https://mindbodykitchen.com/2018/11/30/potato-gnocchi-with-wild-mushroom-ragu-and-hazelnuts/

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Prosciutto, Plums, Goat Cheese and Arugula Salad

Prosciutto, Plums, Goat Cheese and Arugula Salad

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Ingredients

  • 8 ounces Nicolau Farms Chevre (soft) Goat Cheese
  • 3/4 teaspoons ground black pepper
  • 6 thin prosciutto slices
  • 2 teaspoons Sparrow Lane Pear Raspberry Vinegar
  • 1 teaspoon minced shallot
  • 1/2 teaspoon dijon mustard
  • 1/2 tablespoon honey
  • 2 teaspoons Sparrow Lane Extra Virgin Olive Oil
  • 4 ounces baby arugula
  • 6 sweet firm red plums, halved, pitted, cut into 1/4-inch-thick wedges
  • 1 teaspoon thinly sliced fresh mint (for garnish)

Instructions

  1. Roll cheese into 1-inch-thick log about 10 inches long.
  2. Sprinkle with 3/4 teaspoon pepper.
  3. Cut log crosswise into 6 equal pieces. Wrap each piece with prosciutto.
  4. Whisk vinegar, shallot, mustard, and honey in medium bowl; gradually whisk in oil.
  5. Season with salt and pepper. Add arugula; toss to coat.
  6. Divide plums and prosciutto-wrapped goat cheese pieces among plates.
  7. Place dressed arugula alongside; garnish with mint.
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https://mindbodykitchen.com/2018/11/30/prosciutto-plums-goat-cheese-and-arugula-salad/

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