Tagged: wines of portugal

Main Dish / Photo Gallery

Wines of Portugal: 10 Chefs 10 Wineries August: Roasted Saddle of Rabbit with Chartreuse flavors and Spring: Apple Street Farm Herbs and Sprouts/Quinta do Cruzeiro “Sousa Lopes Unfiltered, 2012”

To showcase the incredible versatility of Portuguese wines with food, Wines of Portugal is launching an exciting new culinary-focused program in the United States this April. The program, known as “10 Chefs / 10 Wineries,” will match ten Portuguese wineries with ten of America’s top chefs, culminating in an online cooking series and limited edition printed recipe guide that will be available to trade, press and consumers by the end of the year.

 

Recipe and photos credit: http://www.winesofportugal.com/us/food-and-wine/10-chefs-10-wineries/

Wine
Quinta do Cruzeiro
“Sousa Lopes Unfiltered, 2012“
www.adegacasadatorre.com

 

Chef Mathew Delisle – L’Espalier Boston, Ma.

Recipe

Roasted Saddle of Rabbit with
Chartreuse flavors and Spring:
Apple Street Farm Herbs and Sprouts

As a first course serves 4

Rabbit Saddle

2ea rabbit saddle
2 tbls olive oil
2 tbls butter
salt
black pepper
3 sprigs thyme
2 garlic cloves
2 tbls Chartreuse liquor

First, clean any excess fat and extraneous meat from around the saddle. Preheat a heavy bottom saute pan over medium heat and turn the oven on to 350 degrees. Generously season the saddle with salt and pepper. Add olive oil into the pan and saute the saddle on each side until golden in color. To finish cooking, place in the oven for 5-7 minutes. Remove pan from the oven and return to stove top. Deglaze pan with Chartreuse, add butter, thyme, and garlic; baste for 2-3 mins. Take off heat and allow rabbit to repose and reserve any juices and some of the pan butter to dress the final dish.

Spring Vegetables

1 cup English peas (shelled)
1 cup fava beans (shelled)
1 cup asparagus tips
12 ea ramps

Clean and wash all vegetables. Bring a large pot of salted water to boil and prepare an ice bath. Blanch each vegetable separately (except the ramps) to desired doneness and then place in ice bath (to stop the cooking process). Peel the peas and favas.

Oyster Emulsion

4ea fresh – preferably New England Oysters
1 cup fresh herbs – chive, tarragon, chervil, parsley, dill
1 cup fresh spinach
1 cup grape seed oil
1 lemon (for the zest)
salt
black pepper

Shuck oysters and retain all liquor (oyster juices). Blanch herbs and spinach for 3 seconds in a pot of salted boiling water and then remove to ice bath. Drain well. In a blender, puree oysters and herbs together until very smooth. Then, on low speed, slowly add in oil to form an emulsion. Season to taste and zest in the lemon.

Pickled Vegetables

1 ea sweet onion (i.e., Vidalia or Maui)
2 ea small carrots

Slice onions and carrots into thin strips (either by hand or with a mandolin).

Pickling liquid

2 cups vinegar – white wine or white balsamic work best
1 ea star anise
5 ea green cardamon
1/2 ea cinnamon stick
1 tsp anise seed
1 ea mace
2 ea clove
2 tbls kosher salt
2 tbls sugar

Gently toast all spices over low heat until they release their aroma. Bring vinegar, sugar, and salt to a low simmer, just enough to dissolve the sugar and salt. Add toasted spice and remove from heat. Helpful tip: It is helpful to wrap the toasted spices in cheese cloth before adding to the pickling liquid (making it easier to remove later). Let the pickling liquid cool to room temp and pour over the carrots and onions, with the spices so that they continue to release flavor. Cover and place in the refrigerator and allow to sit at least over night (up to 2 weeks) so the vegetables can absorb the vinegar and spices.

Greens

1 cup wild miner’s lettuce
1/2 cup wild wood sorrel
1 cup petite nasturtium leaves
1 cup chickweed
1 cup sunflower sprouts
1/4 cup nice green olives, pitted
various herbs – chive, chervil, tarragon, and mint
1 cup Pistachio oil
1 ea lemon
finishing salt – Maldon or Fleur de Sel
edible flowers such as mustard, borage, violets, or nasturtium pedals

To Finish

Warm rabbit saddle in oven gently. Zest and then juice the lemon in a bowl, add pistachio oil and season to create a broken style vinaigrette. Heat one tablespoon butter over medium heat until it becomes lightly brown and nutty in aroma. Add ramps and various other Spring vegetables and lightly saute until just warmed. Remove rabbit from the saddle and reserve one loin per guest. Arrange oyster puree on the bottom of a large plate. Disperse the Spring vegetables equally on to each plate, haphazardly strewn about. Slice rabbit loin and place onto each plate. Garnish with generous amounts of olives, greens, herbs, and flowers – creating a Spring garden effect. Finally, drizzle dishes with the reserved warmed pan butter, rabbit juices, and the pistachio-lemon oil. Season with finishing salt and a touch of fresh ground black pepper if you like.

L’Espalier
774 Boylston St, Boston, MA 02199
(617)262-3023

http://www.lespalier.com/
https://www.facebook.com/lespalierboston
https://twitter.com/LESPALIER

Events / Main Dish / Photo Gallery

Wines of Portugal – Chef David Santos – Louro Restaurant – Poached Duck Egg with Amarello Grits, Chourico and Kale – Quinta de Vallado

Here is the recipe for June in the 10 Chefs 10 Portuguese Wineries series from Wines of Portugal.

Wines of Portugal will announce new chef collaborations and pairings (using the hashtag #10Chefs) throughout the year from now through January on Wines of Portugal’s Twitter (@WPTUSA), U.S. Facebook page, and program page. The printed recipe guide featuring all ten chef collaborations will be available by the end of the year at all Wines of Portugal events around the country and as a special giveaway to Facebook fans. credits and images: http://www.winesofportugal.com/us/food-and-wine/10-chefs-10-wineries/

Chef David Santos – Louro Restaurant

Louro is a restaurant in the West Village of New York City that features the creative Modern American cuisine of Chef David Santos in a sophisticated yet relaxed setting.

Recipe for June: From wines of Portugal
Poached Duck Egg with Amarello Grits, Chourico and Kale, paired with Quinta do Vallado

For the Chourico:

2 lb pork butt, diced into 2 inch pieces
1/2 lb pork fat, diced into 2 inch pieces
3 tbsp salt
6 tbsp smoked paprika
30 cloves whole garlic, peeled
3 bay leaves
2 cups white wine
4 onions, small dice
6 red peppers, small dice
¼ cup extra virgin olive oil
1 cup tomato paste
1 bottle white wine
2 cups water
seasoning to taste

 

The day before, marinate the pork, pork fat, salt, paprika, garlic and bay leaves in two cups of white wine in a non-reactive bowl or container. Mix well with your hands and leave covered in the refrigerator overnight. The following day run the mixture through a meat grinder. In a large pot that will fit both the sausage and the remaining ingredients, sauté the onions and peppers in olive oil over medium high heat. When the vegetables begin to color and are nice and soft, add the tomato paste and toast for 2 minutes. Add the sausage and sauté until it’s nice and crumbly, about 10 minutes. Make sure to keep stirring to break up any large clumps that form. Add the white wine and water and bring to a boil. Reduce the heat and simmer for 2 hours, making sure to stir every few minutes. When the mix is nice and tender with a thick consistency, it’s ready. Keep in mind that you may have to add a little more water during the cooking process to allow for the time it needs to cook.

 

For the Kale:

1 small onion, diced
6 cloves garlic, peeled and chopped
3 tbsp olive oil
3 bunches kale, washed and de-stemmed
salt and pepper

 

In a pot with a lid big enough to fit all the kale, sauté the onions and garlic in olive oil over medium heat. When the vegetables are slightly colored and soft, about 6 minutes, add your kale and season. Cover the pot with the lid, lifting every minute or so over the first 7-8 minutes to stir. The kale will start to release moisture; this liquid will become your braising liquid. Keep the cover on and reduce the heat to low. Braise slowly for about 30 minutes until the kale is tender but not falling apart. Cool and chop to make mixing more manageable.

 

To finish the dish:

3 cups milk
4 tbsp butter
1/2 cup Anson Mills coarse grits
4 tbsp queso amarello
2 tbsp distilled vinegar
4 duck eggs
salt and pepper

 

Bring the milk, butter and seasoning to a simmer in a large sauce pot. Add the grits and stir continuously over medium heat for 20 minutes, adding more milk if needed. Check the seasoning and adjust as needed. In the meantime, while stirring the grits, fill a 2 quart sauce pot with water and add the vinegar. Bring the water to just before simmering. When the grits are done, cover and set aside. In another pot warm a 50/50 mix of kale and chourico until nice and hot. To finish the grits, mix the cheese into it and stir to emulsify. Check the seasoning. Make a whirlpool in the egg pot and crack the eggs in one at a time. Poach the eggs for about 2-3 minutes until the white is set and the yolk is soft.

                     To plate, pool grits in a bowl, then place the kale mixture on top of the grits, and top with the poached egg. Drizzle with a little good Portuguese olive oil.

Louro
142 WEST 10TH STREET
(BETWEEN WAVERLY PLACE AND GREENWICH AVENUE)
212.206.0606