Goat/Lamb curry

The weekend as being a long one due to the labor day, was one enjoyable weekend to remember, and this came as no surprise with new recipes being experimented. There are different meats that are consumed through out the world, but for me having a fresh lamb meat that is not been frozen in some aisle and thawed when needed, does not build up a appetite. This meat was bought from a halal store and was fresh as it can get in america, because this meat has the smell of freshness, and guess what it was tender this meant that it was a young lamb that was slaughtered that morning.

Ingredients:

Lamb 1#

Yoghut 1cup

Ginger garlic paste 1Tbsp

Coriender powder 1Tbsp

Garam masala powder 1/4tsp

Turmeric powder 1/4tsp

Red chilli powder 1tsp

Cumin powder 2tsp

Cardamom 3ea

Cloves 4ea

Cinnamon stick 1ea

Onion 1ea

Green chilli 4ea

Salt tt

Oil 3Tb

Method:

1. In a bowl place the meat, yoghurt, coriender powder, chilli powder, turmeric powder, garam masala powder, and ginger garlic paste and let rest in the fridge for about 45 minutes.
2. Heat oil and saute 4 cloves, 1 stick cinnamon and 3 cardomoms until it releases the flavor, add the sliced onion and green chillies split and saute until the onion turns translucent.
3. Add 1tsp of coriender, 1tsp of cumin powder and 1tsp of chilli powder to the onion and saute for about 1 minute.
4. Add the marinated lamb to the onion and cover and cook for 35 minutes on medium heat.
5. Garnish with chopped coriender leaves.

The best combination with this is roti or naan, which is two Indian flat bread. Of course it was a great night with the family freasting on the treat for the labor day weekend.

Persillade Crusted Salmon with Horseradish mashed potato and beurre rouge

Myself and salmon we get along very well. It had been the first choice in seafood next to swordfish (if cooked right). I have been a fan of salmon since i started with salmon gravlax which was served on the cruise line that i worked with. Salmon has a unique falvor and taste which differentiates from the rest of the seafood varieites. This recipe could be tried at your lesiure, which is very simple and easy to make.

Ingredients:

Salmon, 5oz slices 5ea
Salt and pepper t.t
Dijon Mustard 1/4tsp
Japanese Crumbs 1/4tsp
Parsley chopped 1/4bunch

Method:

• Preheat oven to 350*F
• Season fish with salt and pepper and organize according to thickness on a sheet pan
• Brush with mustard and sprinkle the mixture of parsley, salt, pepper and japanese crumbs (mis de pain)
• Cook fish in oven half way and set aside. Make sure to wrap with a moist a paper towel to hold it until it is ready to serve.
• Raise the temperature of the oven to 500*F
• When it is ready to be served slide the tray in the oven and cook until done and there is a slight browning on the surface.

For the horseradish mashed potato

Ingredients:

Potatoes 7ea

Fresh horseradish grated 2tsp

Butter 1/4#

Cream 4oz

Chives, minced 1/4bunch

Method:

• Quarter potatoes and place in cold water with salt.
• When potatoes are cooked (when a knife can pass through) puree with a food mill.
• Add cold diced butter, horseradish and hot cream until you get a good texture.
• Add the chives, salt and pepper and hold in a plastic piping bag until service
• Keep warm.

For Sauteed spinach

Ingredients:

Spinach individual leaves 1#

Garlic thinly sliced 1clove

Olive oil 1oz

Salt and pepper t.t

Chicken stock as needed

Method:

Prepare this right before service.

• Heat olive oil in a pan, add sliced garlic and lightly toast to a golden color. Add spinach and cook until tender.
• Add a little stock to moisten
• Season

For the Beurre Rouge

Ingredients:

Shallots minced 1/4cup

Red wine 4oz

Red wine vinegar 1oz

Peppercorns 6ea

Bayleaf 1ea

Heavy cream 2oz

Unsalted butter diced 1/4#

Lemon Juice t.t

Salt and pepper t.t

Method:

• In a pan, add shallots, wine, vinegar and peppercorns and bay leaf and the wine reduce.
• Abour 15 minutes before you are about to serve add cream and reduce slightly on low heat.
• On the same heat add the butter slowly whipping constatly, season with lemon juice, salt and pepper and strain.

During service. Pipe the mashed potato to the side of the plate and beside that place the sauteed spinach. Above the spinach rest the salmon and drizzle the sauce around.

Dover sole paupiette vin blanc

Dover sole paupiette vin blan

As i had mentioned in my earlier post there is nothing like starting the day with a good breakfast, it is the same with starting a dish with a objective that unique taste and bringing out the true flavors in them. Dover sole needs to be handled gently as it is quite tender when fresh and also once cooked. With a thin flesh the filet can be shaped into a paupiette and also hold stuffining in them. This dish that i would like to present here is served in different ways, but to bring out the uniqueness of this fish i chose this recipe.

Yield: 5 portions

Ingredients

Flounder fillets 2 lb.
Red pepper, Julienne, blanched 1 ea.
Carrot, Julienne, blanched 1.5 oz.
Yellow squash, Julienne 1 oz.
Zucchini, Julienne 1 oz.
Salt and white pepper, ground. as needed
Butter, whole 1/2 oz.
Shallots, minced 1 ea.
White wine 1/2 Cup

Fish fumet 3/4pint.
Fish Veloute 3/4 pint.

Heavy cream 1/2 Cup
Lemon juice, (optional) t.t.
Salt and white pepper, ground. t.t.

For the spinach:

Fresh spinach without stem 1 lb

Mushroom (any) sliced 10 oz

For the fish fumet:

Method:

• Trim sole fillets, portion at 2.5 oz. each (usually 1 ea. fillets). Place fillets skin-side up.Season with salt and white pepper. Place vegetable julienne across thefillet. Roll (or fold) the fillets, (tail to head).
• Briskly butter a shallow pan lightly with whole butter(reserve butter for spinach), sprinkle with shallots evenly.
• Place sole/vegetable rolls on the bed of shallots, add wine and fish fumet.
• Bring liquid to just under a simmer over direct heat. Place a piece of buttered parchment paper just enough to cover the pan for the moisture to be induced into the fillet. Place entire pan in 300-325ºF oven.
• Check the fillet after about 5 minutes, press against the flesh to check for doneness if gives to pressure then it should be done.
• Remove sole and place in warm area.
• Place pan with the liquid (seasoned) over direct heat and reduce by 2/3. Add the veloute, and simmer for 1-2 minutes Add cream, reduce to nappé’(should coat the surface of the spoon), seasoning to taste with salt, white pepper and hint of lemon juice (if needed).
• Strain through fine strainer. Hold until ready to serve.
• In a saute pan add oil, heat the oil add shallots once it is melted add the sliced muhrooms. Once it changes color, add the spinach toss it and season with salt and pepper.
• When ready for service, place the paupiette on the centre of the plate and pour the sauce around it and on the side of the fillet.
• Place the spianch on the side.

Biriyani treat

The above is a marination for the chicken biriyani

As it was a long weekend, i came over to my brother's place. I had my family all exited when i told them that i was planning on cooking for them. It was a video i saw in youtube that had me going with the idea of preparing biriyani. I was planning for this occasion for quite a while.
There are different styles of making this wonderful dish biriyani and this is one of the ways that i like to make it.

This recipe serves 6 people

Ingredients:

For the Biriyani

Basmati rice – 2 cups (for each cup add 1cup water)
Chicken – 3 lbs (1½ kg)
Chilly powder – ½ tsp
Coriander powder – 1½ tsp
Cinnamon – 10 pieces
Cloves – 10 nos
Cardamom - 8 nos
Ginger – 1" piece
Garlic pods - 8 nos
Mint leaves – 2 - 3 stems
Coriander leaves - 2 - 3 stems
Cashews - 20 nos
Raisins - 15 nos
Ghee/Oil/Butter - As reqd
Curd – 3 Tbsp
Saffron – A pinch
Onion(big) - 3 nos
Tomato - 3 nos
Green chillies - 2 - 3 nos
Oil for frying

For marinating

Chilly powder - ½ tsp
Coriander powder - 1½ tsp
Turmeric powder - 1.2tsp
Black pepper - 1/2tsp
Garlic-ginger paste - 1/2 tsp
Masala powder - A little for taste
(Cinnamon-Cardamom-Cloves powder)
Lemon juice - 5 - 6 drops
Curd - 5Tbsp

For marinating:

Have the chicken cut into equal sizes and in a bowl add the curd, coriender powder, ginger garlic paste and the masala powder, tumeric powder, black pepper and the powders together and marinate it for 4 hours. The mixture needs to be mixed well.

For the Biriyani:

Make a fine paste of the fresh coriender, mint leaves and ginger garlic. Heat oil/butter/ghee in a pan, once hot add the cinnamon stick, clove, cardamom and fry it until the cloves start to crackle. Add the coriender powder, chilly powder and just release the flavor. Then add the rice and cook until the rice gets translucent. Add the paste to the rice, in another pan add little oil and saute the onion until it changes color and then add the tomatos transfer it to the rice and then add water to the rice. Allow the rice to just simmer and then add the marinated chicken to the rice and mix up making sure not to break up the rice. Pour the soaked saffron liquid to the rice. Bring it up to a boil. Once it is come to a boil, reduce the flame, cover the pan tightly and finsihed in a oven at 300*F for 30 minutes.

For the Garnish:

Fry cashewnut and Raisins in ghee and sprinkle on top of the rice.

Pepper glazed pork chop with Apple chutney

This is a recipe for serving 4 people

Ingredients:

For the Pork

Olive Oil 1Cup
Garlic Chopped 5ea
Sage leaves 4ea
Salt to taste
Pork chops

For the Glaze

Apple Juice 2Cups
Honey 1/4cup
Cracked black and white pepper 2Tbsp
Grated zest of Orange 1ea

For the Chutney

Green apples chopped 8ea
Raisins 1/2cup
Cider Vinegar 1.5cups
White Sugar 1/2cup
Brown Sugar 1/2cup
Garlic peeled and chopped 2ea
Nutmeg 1/2tsp
Cinnamon 1/2tsp
Cloves 2ea
Pinch of Salt

For the Potato Pancakes

Small onion minced 1/2
Grated Potato blanched in lemon water and dried
Salt and pepper to taste
Egg beated 1ea
All-purpose flour 3Tbsp
Baking powder 1tsp
Clarified butter

For the garnish

Pork jus
Curry oil
Fried sage leaves

Directions:

For the pork: Heat the olive oil in a saute pan, add the garlic and sage and cook until the garlic is softened. Cool and pour over the pork. Marinate at least four hours or overnight in the refrigerator.

For the glaze: Combine the juice, honey, pepper and zest in a saucepan and reduce to a coating consistency. Set aside and keep warm.

For the Chutney: Combine all the ingredients in a saucepan. Bring to a boil and simmer until thickened; stir to prevent scroching. Col to room temperature and set aside.

For the potato Pancake: Combine the onion and potatoes and season. Beat the egg, flour and baking powder together in a seperate bowl and stir inot the potato mixture. Form eight, one-inch thick pancakes, about two-inches in diametre, refirgerate.

To assemble: Heat two tablespoon of the pork marnade in a saute pan. Remove the chops from the marinade, cook on both sides to medium doneness and season. Pour off the excess oil and spoon some of the glaze onto the chops, rolling the chops over to coat them well with the glaze. Let rest and keep warm.

To finish the pancakes: Heat a half-inch of clarified butter in a saute pan. Add the pancakes and brown, about three minutes on each side until crispy and then drain.

To serve: Place the chop on a plate and garnich with the potato pancakes and chutney. Drizzle the pork jus and any leftover glaze on the plate. Dot with the curry oil and top with the fried sage.

Grilled Tenderloin of Pork

Pigs are raised for the market in 5 to 6 months. They are much leaner now than in the past. Mainly due to their diet, in the farms. There is a huge difference between a farm raised pig and a domesticated pig. Storage time for pork cannot be extended because it is not suitable for vacuum packaging. Pork can be frozen only for a period of 3 months.
Here is a recipe for a spicy treat of pork.

This recipe serves 4
INGREDIENTS

For the barbecue sauce:

Peanut oil 1Tbsp
Mangoes, peeled and diced 2ea
Carrot peeled and diced 1ea
Habaneor Chili pepper minced 1ea
Champagne Vinegar 1/4cup
Ketchup 1/4cup
Sugar 1Tbsp
Salt to taste

For the Chutney

Peanut oil 1tsp
Shallot peeled and minced 1ea
Ginger root grated 1tsp
Mango peeled and diced 1ea
Sugar 1/2cup
Chili caribe 1tsp
Champagne vinegar 1/4cup
Chives finely cut 1Tbsp
Salt to taste

For the Posole Gratin

Cooked poslole 2Cups
Heavy cream 1/2cup
Green chillies, seeded and diced 2ea
Parmesan Cheese grated 2Tbsp
Bread Crumbs 2Tbsp
Salt to taste

For the Pork

Chili Molido 1Tbsp
Ground allspice 1Tbsp
Thyme 1/2 Tbsp
Salt 1/2 Tbsp
Pork Tenderloins 2ea (large)

For the Garnish

Wilted greens 1cup
Habanero peppers split 2ea
Black bean sauce 1Tbsp
Red chilli ground 1tsp

Directions

For the barbecue sauce: Heat the peanut oil in a saucepan and saute the diced mangoes with the carrot and the habanero chili, just long enough to bring ou the natural sugars. Pour in the vinegar and the ketchup: and in the sugar and add the salt and simmer until the mangoes, carrots and chilli are softened. Puree in a blender, and reserve.

For the Chutney: Heat the peanut oil in a saucepan and sweat the shallot with the ginger until softened; toss the diced mango in with the shallot and then add in the sugar, the chili and the vinegar. Simmer just long enough for the sugar to dissolve and reduce with the vinegar into a light syrup. Add the chives, season to taste and reserve.

For the posole gratin: In a heavy saucepan, heat the posole with the cream and the green chilies, allowing the posole to absorb the cream as it reduces; bind with the parmesan cheese and the bread crumb and season to taste.

For the pork: Combine the chili molido with the allspice, thyme and the salt. Coat the pork tenderloins with the seasoning mixture and sear them, on all sides, in a hot, lightly oiled skillet; finish cooking to the desired temperature in a hot oven.

To serve: Make a bed of the wilted greens in the centre of each plate and top the greens with the posole; slice the tenderloins and arrange the slices on top. Dribble the barbacue sauce over the sliced pork loin and around the plate with the chutney mounded on top of the sliced pork and in tlittle mounds around the sauce. Top the dish with the split peppers overflowing with more chutney and garnish the plate with drops of the black bean sauce and a sprinkling of ground red chilli.

Citrus glazed lobster with Ravioli

This morning was great with a this new idea that came to my mind of having a few recipe's costed to include in the menu that i was working on. This was one of the recipes, that i had high food cost on, this is recommended for household surprises for your families. I found this recipe to be great. I just loved it.

This recipe is for 4 people
INGREDIENTS

For the lobster and glaze:

Lobster 4ea 1.5#
Lemon 1ea
Turmeric 1Tbsp
Salt 1/4 tsp
Ground white pepper 1/8tsp
Butter softened 2Tbsp

For the Ravioli:

Fennel 1bulb
Mascarpone cheese 2tsp
Salt and pepper to taste
Ravioli Pasta 16ea
Egg Wash 2ea
Olive oil for brushing
Reserved Lobster claw meat

For the sauce:

Fennel Stock 3Cups
Olive Oil 1tsp
Garlic minced 2ea
Tomato Juice 6oz
Tarragon Chopped
Butter 1Tbsp
Salt and pepper

For the Fennel stock:

Fennel Scraps, coarsely chopped 2 Cups
Fennel seeds toasted 1Tbsp
Burgundy wine 1/4 cup
Chicken stock 1.25Cups
Olive oil 1Tbsp

For the Greens:

Lemon juice 1ea
Olive oil 2Tbsp
Shallot minced 1ea
Chives chopped 1tsp
Assorted Vegetables 1/2 cup

For the Fennel oil:

Fennel Stock 2Cups
Extra Virgin Olive oil 1Cup
Fennel stalk 1Cup

For the Garnish :

Fennel oil
Thinly sliced fennel
Toasted fennel seeds
Paprika powder

Directions:

For the Lobster and glaze: Bring a pot of salted water to a boil and blanch the lobsters for five minutes. Remove from water and allow to cool. Combine the butter, lemon juice, turmeric, salt and pepper in a small bowl. Remove the claws of the lobster and remove the meat. Dice them for the ravioli. Split into half after removing the tail. Brush with lemon butter and set aside until ready to serve.

For the Ravioli: Bring a pot of salted water to a boil and blanch the fennel until soft. Remove the fennel from the water and separate the leaves. Brush with olive oil and season with salt and pepper. Place on a hot grill (barbecue grill) and cook until charred. Remove fennel from the grill and place in a food processor with the mascarpone and puree until smooth. Pass through a fine mesh, fold in the claw meat and adjust the seasoning with salt and pepper. Allow the mixture to cool. Lay pasta squares onto a flat surface. Place 1/2tsp of the filling on eight of the squares and brush the edges with the egg wash. Cover with the other eight squares and seal the edges well.
Refrigerate until ready for service.

For the sauce: Place the fennel stock in a sauce pan over medium heat and reduce by 3/4th. Heat the olive oil in a separate saucepan, add the garlic and saute until soft. Add the reduced fennel stock and tomato juice and reduce by 2/3. Add the tarragon and season with salt and pepper. Remove saucepan from the heat and whisk in the butter. Set aside and keep warm.

For the fennel stock: Heat the olive oil in a saucepan, add the fennel scraps and lightly saute for ten minutes. Add the fennel seeds and deglaze with the burgundy wine. Add the chicken stock, bring to a boil and reduce to a simmer for one hour. Remove saucepan from the heat, strain and cool the stock.

For the greens: Whisk together the lemon juice and olive oil in a small bowl. Add the shallot and chives and season with salt and pepper. Coat the greens with the vinaigrette and set aside.

For the fennel oil: Place the fennel stock in a small saucepan over medium heat. Reduce to 1/4 cup, remove pan form the heat and cool. Whisk the olive oil into the fennel reduction, transfer to a blender, add the fennel stalk and puree. Strain and set aside.

To assemble: Steam or gently boil the ravioli until cooked. Heat a saute pan, place the lobster tails, buttered side down, in the hot pan and cook until well browned. Remove the lobster from the pan.

To Serve: Place the charred fennel at one end of the plate and place the greens beside it. Cover with the split lobster tail. Place two ravioli at the other end of the plate and spoon the sauce over them. Drizzle the fennel oil onto the plate and garnish with the raw sliced fennel, fennel seeds, paprika powder.

Tamarind Shrimp with pan Roasted Coriander Seeds

I guess it's the same everywhere. If you are a asian, you find it very interesting about the spices and the ingredients that go into the making of a dish. My brother and sister-in-law had taken me to a Malaysian restaurant (Penang). I had two some memorable dishes the roti canai which is a combination of Indian and local malaysian cuisine. The seafood tom tom yum mee hoon, may sound had to spell but it was a delightful experience. Inspired by this experience i would like to share with you a asian dish which tastes great.

This serves 4 people

For the tamarind marinade:

Tamarind paste 5 Tbsp
Honey 1 Tbsp
Water 1/2 cup
Lemon juice 1/2 cup
salt to taste
cumin seeds roasted and ground 1/2Tbsp
Coriender seeds roasted and ground 1/2 Tbsp
Fennel seeds roasted and ground 1/2 Tbsp

For the Shrimp

Shrimp peeled and deveined 4ea
Coriender seeds 1 Tbsp
peanut oil 1/4 cup


For the Vegetables

Golden beets (cooked, peeled and minced) 4ea
Roma tomato, finely diced 1ea
Papaya peeled and Julienned 1/4
Carrot peeled and Julienned 1/4
Fennel 1Tbsp
Fresh Cilantro 6ea
Couscous 3Tbsp
Thai Chili julienned 1/2
Chives Chopped 1/2
Corn oil 2Tbsp
Rice Vinegar 2Tbsp
Salt & Pepper to taste
Sugar to taste

For the Curry Vinaigrette

Corn oil 2Tbsp
Shallots peeled and minced 1 inch
Ginger peeled and minced 1 inch
Lemon grass 1/2 inch
Curry powder 1 tsp
Rice wine vinegar 1Tbsp
Egg Yolk 1 ea
salt to taste

Garnish with Lemon grass and Cilantro

For the Tamarind Marinade- Combine the water, lemon juice, salt, honey and tamarind paste in a saucepan and bring to a boil. Continue cooking over medium heat, until the mixture has reduced to a syrupy texture. Add the spices and cook for about 4 minutes and refrigerate.

For the Shrimp - Add the coriander seeds and shrimp to the tamarind marnade, cover and marinate for 4 hours in the refrigertor.

For the vegetables - Combine all the ingredients except the oil, vinegar, salt, pepper, and sugar in a large mixing bowl and gently toss to combine.

For the Curry Vinaigrette - Heat one tablespoon of the oil in a saute pan, add the shallot, ginger, lemon grass. and curry powder, and sweat until softened. Deglaze with vinegar, remove pan from the heat, and set aside to cool. Add the egg yolk and emulsify with a hand mixer. Gradually add the remaining oil with the mixer still running to emulsify the vinegrette. Season with salt.

For Presentation - Add oil and vinegar to the vegetables, season with salt, pepper, and sugar, and set aside. Heat the peanut oil ina saute pan, remove the shrimp from the marinade, add them to the hot oil. Pan-fry the shrimp, basting them lightly with the tamarind marinade as they cook. Remove shrimp from the pan and drain on paper towels. Spoon the curry vinaigrette onto the side of the plate and place one shrimp in it. Spoon the vegetables onto the other side of the plate and drizzle a ring of the tamarind marinade around them. Garnish with lemon grass and coriander leaves.

Parmesan crusted Tilapia

Tilapia, is a fish found in ponds, lakes and rivers. It taste's great when cooked right. Here is a simple recipe which serves 3-4 people.

1# Tilapia fillet
2floz Parmesan cheese grated
1floz softened butter
1.5Tbsp Mayonnaise
1Tbsp Lime juice
1Tbsp Onion chopped
1tsp Pepper ground
1Tbsp Olive oil
salt and pepper to taste
Julienne of Fresh Basil (for garnish)

1. Preheat the oven to 350*F.
2. In a small bowl, mix together Parmesan cheese, butter, mayonnaise and lemon juice, season with salt and pepper and finally add the onions.
3. Place the fillet the fresh side up, and apply the mixture to the fillet. Repeat the same on the bottom side.
4. Heat a non-stick sauté pan and place the fish with the presentation side down (flesh side).
5. Sear it just enough to give the fillet a good color.
6. Transfer to a sheet tray and place in the oven for 5 minutes.
7. Once it is cooked, take it out of the oven and drizzle with olive oil and garnish with fresh basil.

Ricotta Gnocchi with Smoked tomato sauce.

Ricotta Gnocchi, is a classic dish which I truly enjoy doing. The ingredients that are used in this dish needs to be followed carefully, for good results. The ingredients are:
Ricotta Cheese 1/4 tub
Flour 6oz (can add more if needed)
Fresh chopped herbs (oregano, thyme, parsely) 2oz
Smoked tomato sauce 12oz
Fontina cheese 8oz
Egg whole 2ea
Egg yolk 1ea
Salt 2oz

The ricotta gnocchi are made by, mixing the ricotta cheese, egg yolk and whole eggs. Once you find it’s thoroughly mixed add in the flour & salt, according to consistency add more. In a large pan pour water and let it simmer for sometime. Transfer the mixture to a piping bag and cut about 1 inch from the tip to make a hole in the sharp end of the piping bag (use disposable piping bag). Now gently pipe, the mixture into the simmering water. As you are piping into the water cut the gnocchi mixture about 1inch, and let it fall into the water. I would advise to check consistency by sampling one of the cooked gnocchi. Once you think it is right (the gnocchi should hold firm in the water), start to cook the rest of the batch. You can know if the gnocchi is cooked, when it starts to float on the surface of the water. Once it starts to float transfer to a sheet tray and let it cool in the refrigerator. In the meanwhile you can prepare smoked tomato sauce. (It is the same as making tomato sauce but the tomato’s are smoked before they are made into a sauce).
For serving place 1oz of smoked tomato sauce on the bottom of the dish, and place 10 each gnocchi and again cover with the sauce. Sprinkle grated fontina cheese and bake in convection oven or a clay oven at 400*F, until you get a golden brown color. Once done garnish with fresh oregano.

Beef short rib Osso Bucco

The beef short rib osso bucco is one of my favorites which tastes great. The items required for this dish are:
Polenta cake 1oz
Swiss chard ½ oz
Osso Bucco bone in 1ea (8oz)
Port wine sauce 1/2oz

The method of doing this recipe is, firstly prepare the polenta cake. The method to do polenta cake is by cooking the polenta with taleggio cheese, chicken stock and milk. It has to be cooked over low heat, until it is done. One objective is not to allow the polenta to stick to the surface of the pan when cooking.
The only way to do this, is by mixing it continuously. Once it is cooked spread on a sheet tray, or a flat pan to form a even layer. Refrigerate the polenta until ready to use. Once it is cold, cut into round shapes, with the help of a cutter or a knife by placing a overturned bowl to give a round shape. Now it is time to do the port wine sauce.
The port wine sauce consists of:
shallots ½ cup
1tsp of minced garlic
1.5 tsp of olive oil
1tsp of sugar
1 cup port wine
2.5 cups beef stock
salt and freshly ground pepper

Heat the oil in a pan. Once hot, add shallots and garlic sauté until it turns golden brown, add port wine and sugar, and add the stock, season the sauce. As this is cooking put the osso bucoo inside the sauce, and let the osso bucco cook in the sauce.
In the meanwhile the swiss chard has to be cut into, ½ inch thickness and sautéed with garlic and shallots, (to give moisture add hog broth) salt and pepper.
The presentation that I would suggest is to place the polenta cake in the centre of the plate, on top of the polenta, place the sautéed swiss chard and carefully place the osso bucco. The sauce has to be poured over the meat and the bone to give it a nice sheen. The meat is garnished with gremolata with is basically orange zest, horseradish and parsley chopped (all items to be toasted). Now it is ready for service.

Oven baked Calamari

Calamari (squid) is easy to make and also tastes good. Squid can be bought frozen, once out of the packet thaw in running water. The tentacles has to be removed from the body, which is a good compliment for bar service, once it is fried dusting it with seasoned flour. The tube is the body of the squid, it has to be cleaned of all impurities by running water into the tube slowly. There is a thin cartilage inside the tube, which needs to be removed. Once it is cleaned, poke tiny holes in the tube for air to escape once the tube is stuffed. The stuffing consists of sausage stuffing, that has be cooked on slow heat until the it turns color from red to opaque. After it has turned opaque add julienne swiss chard and cook for about three minutes. Take it off the flame and cool it removing all the excess moisture in the mixture. Once it is cold stuff the mixture into the tube. Take a ceramic or earthen dish and pour one six ounce ladle of tomato concasse, Place the stuffed squid over the sauce and sprinkle grated mozzarella cheese on top and garnish with bread croutons. Once it is ready for service you can bake it either in a pizza oven or a convection oven at 400*F. You can identify if the squid is done when the tube tighten up and holds the filling. It can be garnished with chopped parsley before service.