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Categorized | General

Wine And Food

 

Lobster Truffle Ravioli

Recipe courtesy of Chef Sam Freund  of One if by Land, Two if by Sea

2 whole lobsters, approx 1 ¼ pounds each
2 tsp white truffle oil
2 tblsp chopped tarragon
2 tblsp chopped chives
zest of ½ orange
1 egg white
1 whole egg, beaten (egg wash)
salt and pepper to taste
fresh pasta dough sheets, purchased at gourmet market (If unavailable, substitute wonton wrappers)

In a large pot, bring 2 gallons of water to a strong boil. Place lobsters into pot, and cook for 2 ½- 3 minutes. Remove lobsters, and cool in an ice bath.
After lobster cools, remove claws and break the shells with a small mallet or back of a heavy knife, trying to maintain whole claws. Set claws aside. Cut the thin membrane on the underside of the tail with scissors. Remove the tail meat and chop into small pieces. Reserve shells and head for lobster stock. In a separate bowl mix herbs, truffle oil, orange zest, salt and pepper. Add the chopped lobster tail meat to the herb/truffle oil mixture. In another bowl briskly whisk egg white for one minute. Mix thoroughly with the lobster tail mixture. Using a round cookie cutter (or coffee cup rim and knife) cut 12 equal size rounds of pasta dough. Divide lobster tail mixture into six equal portions, and place each into the center of a pasta round. Brush egg wash around the lobster, place another pasta round on top, and press edges down with lightly dampened fingers.
Make Lobster Tarragon sauce according to directions below.  Makes 6 large ravioli (two servings).

Lobster Tarragon Sauce

Basic Lobster Broth: Place discarded lobster bodies and shells into a pot, cover with water, bring to a boil, and then lower heat and simmer for 30 minutes. Remove large pieces of shell and body with tongs, and then strain stock to remove bits of shell.
2 ½ cups of lobster broth
1 stick of unsalted butter
1 onion, chopped
1 large carrot, peeled and sliced
4 cloves of garlic, peeled and halved
1 bunch of fresh tarragon
½ cup dry white wine
Sea salt
Ground pepper

Melt butter in a medium saucepan, and cook carrot, onion, and garlic until soft. Deglaze by adding white wine and continue cooking at medium heat, stirring constantly until all the liquid evaporates. Add lobster broth, and continue cooking, stirring occasionally, until reduced by half. Put mixture in a blender or food processor and process until smooth. Season with salt and pepper to taste. If the mixture is too thick add more lobster broth.

Cook ravioli for three minutes in 6 quarts of rapidly boiling salted water, and remove to two plates with a slotted spoon. Lightly reheat the lobster claw meat in a frying pan with melted butter, and arrange on plates with ravioli. Cover with lobster tarragon sauce and serve.

Recommended Wine: The delicate buttery texture of the lobster ravioli pairs beautifully with an Old World Grand Cru Chablis such as Domaine William Fevre 2006 "Bougros," or a new world Thelema 2007 Chardonnay from South Africa.

 

The Smoky Indoor Burger

 

Sometimes, on a winter’s day, with the patio covered in snow. . . you just may want a July-flavored burger that tastes like it came from the grill. I found a recipe for indoor burgers that uses liquid smoke to provide the grill taste; it also calls for MSG to buttress that taste. My junk-food deflector shield was at full mast, but, I must admit, I was intrigued enough to give the thing a try. And I gotta further admit: from the moment a grill-like smell pervaded my kitchen, I liked it. I really liked it. . .

1. Place a ridged grill pan over the highest heat on your range, and let it smolder for a few minutes.

2. While it’s smoldering, mix together 1 1/4 lbs. of ground beef, 1/2 teaspoon liquid smoke, 1/2 teaspoon salt, and 1 teaspoon MSG. Shape into four classic burger patties.

3. Brush ridged grill pan with a little oil, or beef fat. Place burgers right on the smoking pan. Cook until rare to medium-rare. Serve with any condiments you wish.

Yields 4 classic burgers.

Wine Recommendation:  A California Zinfandel or Cabernet Sauvignon.

 

Recipe: Pot-Roasted Pork with Chorizo and Clams

This spirited dish marries the spice of chorizo and the sweetness of clams.

Published on Jun 15, 2009

By Susan Kostrzewa

 Wine And Food

This spirited dish marries the spice of chorizo and the sweetness of clams. Creators Frank McClelland and Christie Matheson recommend "letting the pork absorb a quick homemade dry rub overnight" for added flavor, adding, "we make this with pork shoulder, which is sometimes called pork butt, so if that’s what your butcher calls it, don’t be afraid to buy it. " From Wine Mondays: Simple Wine Pairings With Seasonal Menus, by Frank McClelland and Christie Matheson. ©2008, used by permission from The Harvard Common Press.

¼ cup salt
¼ cup brown sugar
1 teaspoon crushed red pepper
1 teaspoon ground cumin
1 teaspoon ground allspice
4 pounds pork shoulder
3 tablespoons vegetable oil
1 onion, diced
2 leeks, halved, washed and diced
2 carrots, peeled and diced
2 celery stalks, diced
5 garlic cloves, chopped
½ cup golden raisins
1 bottle (750 ml) dry rose
1 cup chicken or vegetable broth
1 chorizo link, cut into small pieces
18 littleneck clams, rinsed
2 teaspoons fresh rosemary, finely minced
2 teaspoons fresh oregano
2 tablespoons finely minced fresh flat-leaf parsley
Salt and freshly ground black pepper

Combine the salt, brown sugar, red pepper, cumin, and allspice. Rub the mixture all over the pork. Place the rubbed pork in a bowl and cover tightly with plastic wrap. Refrigerate overnight. Remove the pork from the refrigerator 2 hours before cooking.

Preheat the oven to 325°F.

Remove the pork from the bowl and pat dry with paper towels. Heat a large roasting pan over medium-high heat for 3 minutes. Add the vegetable oil and heat for 1 minute. Add the pork to the pan and brown it on all sides, turning often, about 4 minutes total. Remove the pork from the pan and set aside.

Reduce the heat to medium, add the onion, and stir with a wooden spoon for 3 minutes. Add the leeks, carrots, and celery and sauté or 3 minutes. Add the garlic and raisins and cook for 1 minute. Add the rose broth, and chorizo and return the pork to the pan. Cover and bake for 3½ hours.

Remove from the oven and place the pork on a serving platter to rest. Place the pan over medium heat and add the clams, rosemary, oregano, and 1 tablespoon of the parsley. Cover and cook for 3½ to 4½ minutes (or until the clams open). Taste for seasoning and add salt and pepper if desired. Arrange the clams around the pork on the platter.

Ladle a cup of the chorizo-raisin broth over the pork and clams. Pour the remaining broth from the roasting pan into a small serving bowl. Serve the pork in broad-rimmed bowls, with a slice of pork in the center, clams around the sides, and roasting broth ladled on top. Garnish with the remaining 1 tablespoon parsley. Serves 6.

WINE RECOMMENDATION: McClelland and Matheson call for a "full-bodied rose [which] incorporates the whole spice rack, the flavors of a light red, and the minerality of a white, so it goes well with a dish that features such a variety of tastes."

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