Idaho Style "Old Peoples Dinner"

Yes, there really is an Idaho Style Old Peoples Dinner! Chicken? Yes, but sauteed and with an Elderberry Sauce. Potatoes? Yes, but smashed and with garlic, not whipped smooth enough to sip through a straw and smooth enough so one may, if so desired, "gum masticate" them. Gravy? Can't have smashed potatoes without gravy, and chicken gravy at that. Peas? You bet!! And just think, it's not even Sunday afternoon. But the real clincher to this dinner is the Elderberry Sauce. Sweet yet tart. Smooth yet "chunky". And fresh elderberries at that. Serve with a 2008 Dahlia Series Indian Creek Winery Pinot Gris. Here's the recipe. Enjoy!

Elderberry Sauce

5 c Elderberries, de-stamed and fresh
4 whole Cloves
1/2 c Sugar
1/2 c Plum Vodka (Koenig)

Add everything except the sugar to a 4 quart pot. Heat the berries over a low flame until the juices begin to run. Add the sugar and cook the combination until the liquid boils and the crystals dissolve. Use an immersible blender (Motor Boat) and lightly break the berries up - you want some texture. Pour the hot mixture into hot, sterilized jars and let seal. Enjoy with pork, chicken or turkey. Cheers!

Lamb wit Currant Mint Sauce

WE Like lamb - almost any way you prepare it. Thanks to Afrimoo (Caroline on www.wildearth.tv), we received this recipe. I have left the Metric measurements on for those who use that system and have only adjusted it slightly.

Lamb with Currant Mint Sauce

Ingredients:
1/4 cup (50 mL) red wine vinegar
3 tbsp (50 mL) extra-virgin olive oil
1 T Lemon juice
3 cloves garlic, minced
2 tbsp (15 mL) chopped fresh rosemary (or 1 T thyme) (or 1 tsp/5 mL dried)
1 butterflied boneless leg of lamb (about 3 lb/1.5 kg)
1/2 tsp (2 mL) each salt and pepper

Red Currant Mint Sauce:
1/2 cup (125 mL) red currant jelly
1/3 cup (75 mL) chopped packed fresh mint leaves
2 tbsp (25 mL) port wine (optional)
2 tbsp (25 mL) red wine vinegar
Pinch each sea salt and fresh cracked pepper

Procedure:
In large glass bowl, combine vinegar, oil, lemon juice, garlic and rosemary, or thyme; add lamb, turning to coat. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours. Or freeze in freezer bag for up to 2 weeks; thaw in refrigerator.)

Red Currant Mint Sauce:
In food processor, blend jelly, mint, port (if using), vinegar, salt and pepper. (Make-ahead: Refrigerate in airtight container for up to 3 days; let stand at room temperature for 30 minutes before serving.)

Remove lamb from marinade, discarding any excess; sprinkle with salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until meat thermometer registers 145°C (63°C) for medium-rare, 25 to 35 minutes, or until desired doneness.

Transfer to cutting board; tent with foil and let stand for 10 minutes before slicing thinly across the grain. Serve with sauce.

And this really looks good!!! I have not tried it, but will soon. If anyone tries this, please let u know what you thing. I suppose too, that you could use some Lamb Shanks instead of the Butterflied Leg of Lamb. Just some thoughts.

San Francisco Sourdough French Bread

Here is a great recipe for San Francisco Sourdough French Bread. Actually, the starter is a modified Friendship Bread starter. The starter looks sweet, but it really is not over-powering and obnoxious, as in Southern Sweet Tea.

San Francisco Sourdough French Bread

1½ c warm Water
1 c Sourdough Starter (Recipe below)
4 c Bread Flour
3 t Sugar
1½ t Sea Salt
2 to 2½ more cups of Bread Flour
½ to 1 t Baking Soda

Combine water, starter, 4 cups flour, sugar and salt in a glass bowl. Mix well, cover lightly with a towel folded into several thicknesses, and let stand at room temperature for approximately 18 to 24 hours or until the dough has doubled in size.

Mix 1 cup of the remaining flour with ½ teaspoon of the baking soda and stir this into the risen dough until it is very stiff. Turn the dough out onto a floured board and knead approximately 1 more cup of flour and a little more baking soda into it. Knead it for 5 to 10 minutes or until the dough is smooth. Shape into 2 long loaves or 1 large round loaf, place on a lightly greased baking sheet, cover, and let stand in a warm place for 3 to 4 hours or until almost doubled in size. You may wish to sprinkle cornmeal on the greased baking sheet or line it with kitchen parchment before placing the bread on it. Heat oven to 400 degrees F.


To make a wash, bring 1 teaspoon cornstarch and 1/3 cup water to a boil in a small pan over low heat. Stir until it becomes thick and clear. Brush each loaf with it. OR brush a little water on top of the loaves and make a few diagonal slits across the top with a sharp knife. For a crustier bread, place a shallow pan of water in the bottom of the oven. Bake for approximately 30 minutes or until the crust is a medium dark brown - 190°F.

Sourdough Starter

1 c All-Purpose Flour
1 c Whole Milk
1 T Active Dry Yeast
1 c Sugar
Bring the milk to room temperature. Add the sugar and yeast and dissolve. Let bloom.
Mix Starter Ingredients in a non-metalic bowl and let stand at room temperature – undisturbed – for 24 – 36 hours.

Next Day – Add
1 c All-Purpose Flour
1 c Sugar
1 c Whole Milk or Buttermilk
Place in a non-reactive bowl and mix thoroughly. Cover and let set at room temperature for 7 days before using.

There you have it. Yes, it does take a little time for the starter, but if you keep replenishing it, it will keep for a very long time - Robin and I did have some, reportedly, from the Lewis and Clarke expedition. But try this bread and let us know how it came out for you. We think it's pretty good. Here is a Direct Link to the recipe. Cheers!

Two Classic Sauces

Let's see .... The kitchen remodel is done, the concrete is poured, the IWC is over (except for medal deliveries). What to do? Jerri Nelson (Idaho Hotel, Silver City, ID) asked me a while ago for a wine reduction sauce. Here are two of them and they are slightly different from each other, but will both work well with pork tenderloin or center cut chops or with beef. If you do not have The Sauce Bible: Guide to the Saucier's Craft, help the economy and purchase it. Amazon (dot) com is an excellent source. The Sauce Bible: Guide to the Saucier's Craft, David Paul Larousse, 1993. ISBN: 13: 978-0-471-57228-2.




Wine Merchant Butter (Beurre Marchand de Vin)

1 Shallot, minced
1 T Parsley, Minced
1 c dry Red Wine
½ lbs Butter, unsalted and soft
1 c Beef Stock
pinch White Pepper

1. Simmer the shallot and wine until reduced by half. Add the stock and continue to reduce until 2 Tablespoons of liquid remain.
2. Whip the reduction along with the remaining ingredients until thoroughly blended.
3. Wrap the butter and store in a refrigerator.

Marchand de Vin indicates a dish seasoned with red wine and shallot reduction. Any grilled or broiled meat can be garnished with this rich butter.


Mango-Port Sauce

1 ripe Mango
2 c Heavy Cream
1 Shallot, Minced
4 T Unsalted Butter, ¼ inch chunks
½ c Port Wine
Salt and Pepper to taste
¼ t Sugar

1. Peel, pit and purée the mango in a food processor.
2. Simmer the shallot and port wine until about 2 Tablespoons remain. Add the mango purée and sugar and continue cooking until the sugar is dissolved.
3. Add the cream and blend well, and simmer until reduced by one-third or until the sauce reaches the desired thickness.
4. Add the butter and blend continuously, until fully incorporated. Season with salt and pepper. Set aside in a warm place until ready to use.

Hint: When making butter based sauces and reducing with wine, Do Not exceed 130ºF to guard against the sauce breaking. Mango-Port Sauce is good with any grilled or broiled beef or pork, especially a tenderloin or Rib-Eye.

If you would like hard copies from the web, here are the links:
1. Wine Merchant Butter (Beurre Marchand de Vin)
2. Mango-Port Sauce

Good Luck with the sauces and Cheers!

Pork or Beef Marinade

So you say it has been 80 degrees for the past 3 days? And your BBQ looks lonesome? And the smoker is empty? Then, I say, "Time to fire 'em up!". But you don't have, or need another, good marinade. Well, here is one I have used with Rib-Eye. A hard copy is here: Mixed-Up Wine Marinade. But, to give you an idea, here is the recipe:

Mixed-Up Wine Marinade

2 2/3 c Red Wine
2 2/3 c Red Wine Vinegar
2/3 c Olive Oil
1 1/2 T Rosemary, dried
6 med Garlic cloves

1. Chop the garlic fine.

2. Combine all ingredients in a sealed container. Use a submersible mixer to
combine all ingredients. Place in the refrigerator for 8 hours or more.

3. Place the Boston Butt or Brisket into a large non-reactive container.
(You should use a jacquard on the meat) Cover the meat with the marinade and
refrigerate for 8 to 16 hours, turning as necessary.

4. Remove the roast(s) from the refrigerator and allow to come up to room
temperature.

5. In the mean time, prepare the smoker to 240° F using Alder or Mesquite.

6. Remove the meat from the container, reserving the marinade for basting,
and place in smoker. Slow cook until the center of the roast(s) reaches
160°F. Baste as necessary to maintain moisture. Remove from the smoker and
let rest for 30 minutes before slicing or pulling the meat.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1816
Calories From Fat: 1231
Total Fat: 144g
Cholesterol: 0mg
Sodium: 42.2mg
Potassium: 1346.3mg
Carbohydrates: 48.5g
Fiber: 0g
Sugar: 0g
Protein: 1.3g

Cooking Tip: Just a note - You want to slooooow cook these roasts. If 240°F
seems to be cooking too fast, reduce the temperature. It should take about 8
hours to cook.

This is not a hard recipe, but it is a good one! I asked Robin today is she wanted a Brisket or Pulled Pork sometime in the near future and if she wanted to go and pick something out at our local distributor: YES!