Thanks to Chef Richard Haake and www.winerychefs.com.

Serves 6

¼ cup  all purpose flour

1 tablespoons smoked paprika

1 tablespoon salt

1 tablespoon pepper

2 poundsbeef tenderlon, small bite size pieces

2 tablespoons olive oil

 

1 cup onions, small diced

½ cup celery, small diced

½ cup carrots, small diced

1 cup Syrahor similar red wine

3 cups beef stock

1 cup peas, fresh or frozen

1 tablespoon parsley, chopped

salt and pepper

1 box puff pastry

1 tablespoons flour mix

egg, beaten

 

 

Preheat the oven to 350°F.  Mix the together the flour, smoked paprika, salt, and pepper.  Dredge the beef in the flour mixture making sure the meats covered thoroughly. Set aside 2 T. of the flour mixture for later.  Place a large deep-sided sauté pan or dutch oven over medium-high heat and add 2 T. of olive oil.  Shake off any excess flour from the meat and place in the pan. Sear on all sides.  If the oil is absorbed by the meat and flour add a little more if necessary.

 

Reduce the heat to medium and add the onions, carrots, and celery and cook for 5 minutes.  Sprinkle the reserved flour mixture over the meat and vegetables, and stir well so the flour absorbs most of the oil.  Raise the heat to high and pour in the wine stirring the whole time. Once this thickens stir in the beef stock and bring to low boil.  Cover with a lid and place in the oven to cook for 1 hour.  Remove from the oven, add the peas and parsley, season with salt and pepper to taste.

 

On a floured surface lay out the pastry dough.  If serving in a bowl measure the diameter of the mouth of the bowl.  Using that measurement cut out six of the appropriate size rounds from the puff dough.  Lay the rounds on a sheet tray lined with parchment and dot them with a fork.  Place them in the oven and bake for 20 minutes.  After 20 minutes brush the rounds with the egg wash, and bake for 5 more minutes until golden brown.  For more flare decorate the dough with strips of excess dough.

To plate lay out six bowls, spoon the stew mixture out in the bowls and place a puff dough round over the stew and serve. 

Enjoy with a Syrah or good Rhone Blend

Thanks to Chef Richard Haake and www.winerychefs.com

Serves 4

 

4 oz.                             pommegrante syrup*

10                                garlic cloves

2                                  onions, large dice

1/2 c.                           red wine

2 T.                              honey

1 T.                              orange zest

2 tsp.                           black pepper

2 T.                              salt

2                                  lamb racks

 

1 c.                              jasmine rice

1 1/2 c.                        water

2 T.                              cilantro, chopped

1 c.                              English cucumber                                                                  

1 tsp.                           salt

1 tsp.                           olive oil

 

Preheat the oven to 450ºF.  Place the pomegranate, garlic, onion, red wine, honey, orange zest, salt and pepper in a medium non-reactive saucepan over medium heat.  Cook the mixture for 30 minutes or until the onions start to break apart.  Set the pan aside and cool the glaze.  Puree mixture in a blender or food processor.

 

Generously brush the lamb racks with the glaze and place the racks on a sheet tray with a resting rack.  Place in the oven and cook for 5 minutes.  Brush the rack again and cook for 3 minutes.  Flip the racks on the backside and brush with the glaze cooking for 3 minutes.  Pull the tray out of the oven and let the lamb rest, flip them over with the topside facing up 

 

Take 1 cup of jasmine rice and rinse in a pasta strainer or sieve for one minute.  Place the rice in a small pot, cover with 1 1/2 c. cold water.  Place over medium heat, cover, and cook for 15 to 20 minutes until all the water is absorbed, do not stir the rice.  Remove the pan from the heat, remove the top and let the rice rest. Place the rice in a mixing bowl, add the cilantro, cucmber, salt and olive oil and gently toss with a fork.

 

Place the lamb back in the oven with a fresh glaze; cook for 3 more minutes or until cooked to a temperature of your liking.  Divide the rice on four plates, slice the lamb and divide on the four plates.

 

*You can find pomegranate in the ethnic section of your specialty grocery store.

 

Enjoy with a glass Red Zinfandel

Thanks to our great friends at Bon Appetit.

Ingredients

• 1 tablespoon coriander seeds, cracked
• 1 teaspoon ground cumin
• 4 skinless boneless chicken breast halves
• 2 tablespoons olive oil, divided
• 2 red and/or yellow bell peppers, cut into 1 1/2x1/4-inch strips
• 1 large fresh poblano chile, cut into 1 1/2x1/4-inch strips
• 1 medium red onion, halved, sliced 1/4 inch thick
• 2 tablespoons fresh lime juice
• 1/3 cup chopped fresh cilantro

Preparation

• Mix coriander and cumin. Sprinkle chicken with salt, pepper, and half of spice mixture.
• Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add bell peppers, poblano, and onion; sauté until almost tender, 7 to 8 minutes. Season with salt and pepper. Transfer to medium bowl.
• Heat 1 tablespoon oil in same skillet over medium heat. Add chicken. Cover; cook until cooked through, 6 to 8 minutes per side. Push chicken to 1 side of skillet; return poblano mixture to skillet. Stir remaining coriander mixture and lime juice into poblano mixture; sauté until heated through, 2 minutes. Mix in cilantro.

Nutritional Information

One serving contains the following:
Calories (kcal) 382.3
%Calories from Fat 32.0
Fat (g) 13.6
Saturated Fat (g) 2.8
Cholesterol (mg) 144.6
Carbohydrates (g) 9.0
Dietary Fiber (g) 3.2
Total Sugars (g) 4.6
Net Carbs (g) 5.8
Protein (g) 54.2