Cooking Fearlessly
Austin Texas Style
Cooking
Bock Beer Marinated Portobello Mushrooms
NOTE:
Cook through step 4 prior to the dinner; bring
in sauté pan and complete at the dinner.
Prepare Goat Cheese Sauce ahead and reheat at dinner.
Serving Size : 4
Amount Measure Ingredient -- Preparation Method
-------- ------------
--------------------------------
4 Lg Portobello Mushroom Caps -- stems
removed
2
Bottles Shiner Bock Beer
1/2 C Brown Sugar, Packed
2
Tbsp Garlic -- finely
chopped
2
Tbsp Red Onion -- finely
chopped
1/4 C Worcestershire Sauce
6
Shakes
1/4 C Lime Juice
2
Tbsp Creole Mustard
1
Tsp Salt
1/4 C Olive Oil
-------Goat Cheese
Sauce-------
1
C Chardonnay
2
Tbsp Red Onion -- fine
dice
2
Tbsp Garlic -- minced
2
C Heavy Cream
1
Tsp Dried Basil
1
Tsp Dried Oregano
1
Tsp Dried Tarragon
1
Tsp Dried Thyme
8
Oz Goat Cheese
1
C Monterey Jack Cheese
-- shredded
1/4 C Sour Cream
1
Tsp Salt
1. Combine beer, sugar, spices, and half the
oil.
2. Pour over mushrooms and marinate 24 or more
hours before serving. We like to
marinate in an airtight plastic bag.
3. Heat 2 tablespoons of olive oil in a sauté
pan over medium-high heat.
4. Pat the mushrooms dry and sauté gill side up
for two minutes. This will caramelize the tops and add flavor.
5. Turn the mushrooms after two minutes and cook
an additional 1-2 minutes to heat through.
6. Remove from pan and slice at intervals with a
serrated knife on a 45 degree angle.
Transfer to a plate and top with goat cheese sauce.
-------Goat Cheese Sauce----------
1. Combine wine, read onion, and garlic and
reduce over medium-high heat until almost dry.
2. Add heavy cream.
3. Heat and reduce by 25 percent over medium
heat.
4. Reduce heat to low and whip in herbs, goat
cheese, Jack cheese, sour cream, and salt.
Smoked
Note: Complete
through step 8 prior to the dinner.
Reheat at dinner, slice and serve.
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
-------- ------------
--------------------------------
6 Flour
Tortillas - 8 Inch
1/3 Lb Smoked
8
Oz Pepperjack
Cheese -- grated
4
Oz Goat Cheese
1
Tbsp Garlic -- minced
2
Tbsp Sour Cream
1 Red Bell Pepper -- julienned
1/4 Tsp Dried Green Herbs (Basil, Oregano,
Thyme, Tarragon) each
2
Tbsp Olive Oil
1. Microwave the red
bell pepper slices for 3 minutes. Cool.
2. Combine goat cheese,
grated jack, garlic, sour cream, red pepper, and herbs in a stainless steel bowl.
3. Place bowl over simmering water. Heat to release herb flavors and stir together until smooth.
4. Remove from heat and slather generously over
each tortilla.
5. Divide the smoked turkey evenly on the top
half of each tortilla. Fold each tortilla
in half.
6. Heat olive oil in a large sauté pan over
medium heat. When hot, the oil will
begin to shimmer.
7. Add quesadillas and cook two minutes until
browned.
8. Flip and cook an additional two minutes.
9. Cut each quesadilla into thirds and serve.
Southwestern Caesar Salad
Note: Prepare
all components prior to dinner and assemble at dinner.
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
-------- ------------
--------------------------------
24 Shrimp - 21-50 – peeled;
boiled and cooled
2
Heads Romaine Lettuce
Dressing
------- Southwestern
Caesar Dressing------
1
C Parmesan Cheese --
grated
3
Lg
Egg Yolks
8
Cloves Garlic
2 Shallots -- peeled and
chopped
8 Anchovy Fillets
2
Tbsp
1
Tbsp Balsamic Vinegar
4
Tbsp Fresh Lime Juice
1 Jalapeno -- seeded &
diced
1/2 Tsp Cumin -- ground
1 1/2 C Extra Virgin Olive Oil
------------------
1
Lg
French Bread Loaf
1/2 Lb Butter
3
Oz Tabasco Sauce
1
Tbsp Granulated Onion
1
Tbsp Granulated Garlic
2
Sprigs Rosemary Leaves
2
Sprigs Oregano Leaves
1
Tsp Salt
1. Remove the cover leaves of the romaine.
2. Quarter the heads.
3. Slice these quarters across into
1"widths. After cutting the
romaine, wash and thoroughly drain the lettuce.
Refrigerate.
4. To serve, toss lettuce with dressing, place
on serving plates, and top with croutons and 4 shrimp per person.
Southwestern Caesar Dressing
1. Combine all ingredients except oil and salt
and puree in a blender.
2. Add the oil in a thin stream while blender is
running.
3. Taste the dressing before adjusting any
seasonings. The parmesan and anchovies
provide a lot of saltiness.
1. Cube your bread into 1/2 inch cubes.
2. Toast in the oven on a cookie sheet at 250
degree until dried, about 2 hours, turning every 30 minutes until dry.
3. To make the
4. Toss over croutons and arrange as a single layer
on cookie sheet.
5. Bake at 250 degree for another hour, turning
every 15 minutes.
Butternut Squash And Granny Smith Apple Soup
Note: Prepare
prior to dinner except for garnish.
Prepare and apply garnish (apple) at dinner.
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
-------- ------------
--------------------------------
1 Butternut Squash
3
Med Granny Smith Apple
-- peeled, cored, slice
reserve
one apple whole for garnish
2
Qt Poultry Stock
1/4 Tsp Nutmeg
1/4 Tsp Cinnamon
3
Tbsp Pernod
1/2 C Heavy Cream
1 1/2 Tbsp Salt
1/2 Tsp White Pepper
----------Jerked
Pumpkin Seeds------------
1 1/2 C Pumpkin Seeds
3
Tbsp Butter -- melted
1/3 C Dry Jerk Seasoning
-------------Jerk
Seasoning---------------
1
C Sugar
3/4 C Garlic Powder
4
Tbsp Salt
1
Tbsp White Pepper
1
Tsp Allspice
1
Tbsp Dry Mustard
3/4 C Onion Powder
1/4 C
Dried Thyme
1
Tbsp Black Pepper
1
Tbsp Cayenne Pepper
3
Tbsp Curry Powder
1/2 Tsp Clove -- ground
1. Preheat oven to 375.
2. Cut the stems from the squash and place
squash in a roasting pan.
3. Set in oven for 1 hour and 15 minutes or
until the necks of the squash are tender.
Use a fork to check for doneness.
It should pierce the skin and squash should feel soft.
4. Cook for 30 minutes or so, until you can
handle squash.
5. Cut in half lengthwise and remove the meat of
the squash. Discard seeds and skin.
6. In batches, combine squash with 2 of the
peeled and cored apples and hot poultry stock in a blender. It will take several times to blend all the
apples and squash. Hold the vented lid
down with a dry kitchen cloth to prevent dangerous spills.
7. Transfer the squash/apple puree to a
heavy-bottomed sauce pot.
8. Add the nutmeg, cinnamon, Pernod
and cream, and simmer for 15-20 minutes over medium heat. Stir often because thick soups need movement.
9. Taste and add salt and pepper.
10. Serve piping hot topped with a garnish of 1
of the apples julienned and jerked pumpkin seeds.
Pumpkin Seeds
1. Preheat oven to 250 degrees.
2. Toss all ingredients together and bake in an
oven for one hour, turning and tossing at 15 minutes intervals.
Jerk Seasoning
1. Combine all ingredients.
Balsamic Asparagus
Note: Complete
through step 4 prior to dinner. Complete
remaining steps at dinner.
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
-------- ------------
--------------------------------
2
Bunches Asparagus
3
Qt Water
1/4 C Sugar
1 1/2 C Balsamic Vinegar
2
Tbsp Garlic
2
Tbsp Red Onion -- minced
1/4 C Brown Sugar, Packed
1
Tsp Fresh Basil
1
Tsp Fresh Oregano
1/2 Tsp Fresh Thyme
1 Tbsp Salt
1
Tsp White Pepper
1/2 C White Wine
1/4 Lb Butter
1. Trim the ends off the asparagus. Bend an asparagus spear while holding each
end. Cut it where it snaps.
2. Boil water and sugar.
3. Plunge the cut asparagus into the boiling
sugar water for approximately 4 minutes.
The sugar helps to strengthen the cell walls of the asparagus and hold
the green, so you will have shockingly bright vegetables. Drain quickly.
4. Plunge the hot asparagus into a bowl of ice
water. This will stop the cooking and
brighten the color even more. Leave the
spears in the ice water about the same length of time they were cooked. Drain and reserve.
5. Put all the other ingredients in a sauté pan
and simmer for 5 minutes. Add the
asparagus.
6. Simmer for 3 minutes and serve immediately.
Note: Complete
all assembly except adding cream prior to dinner. Bring cream prepared, add at dinner, and
complete baking at dinner.
Serving Size : 12
Amount Measure Ingredient -- Preparation Method
-------- ------------
--------------------------------
6
Lg
1
Lb Bacon -- chopped
2 Lg Yellow Onions -- peeled, julienned
1
Qt Cream
1 1/2 Tsp Black Pepper
1 1/2 Tsp White Pepper
1
Tbsp Nutmeg
4
Tbsp Cornstarch Mixed
With 4 Tablespoons Water
Salt To
Taste
1
Tbsp Butter
1/2 C Parmesan Cheese -- grated
1.
Preheat oven to 400 degrees.
2.
Put potatoes in a large saucepan with cold water to cover. Bring to a boil.
3.
Boil potatoes in jackets until done but still firm.
4.
Cool and remove skin. Cut
lengthwise and then across in 1/2 inch slices.
5.
Place in buttered baking dish or casserole, overlapping rows of slice
like shingles on a roof.
6.
Brown bacon, drain, and reserve drippings.
7.
Sauté onions in 2 tablespoons bacon drippings in the same pan. Combine with bacon.
8.
Combine cream, peppers, and nutmeg in a clean saucepan over medium heat.
9.
Bring to a boil and add cornstarch slurry to make sauce. It's better for it to be too thick than too
thin. Stir and adjust seasoning.
10.
Sprinkle bacon-onion mixture over potatoes. Top with sauce, and sprinkle with Parmesan.
11.
Bake for 30 to 45 minutes until bubbling and browned.
Grilled
Ostrich With Warm Strawberry Raspberry Sauce
Note: Purchase
the ostrich at Central Market. Prepare
sauce prior to the dinner. Have ostrich
at room temperature when you arrive to complete grilling at dinner.
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
-------- ------------
--------------------------------
2
Lb Ostrich Fan Fillet
---------Strawberry
Raspberry Sauce-------
1
Pint Strawberries --
hulled
1
Pint Raspberries
1/4 C Raspberry Vinegar
1 Lemon -- juiced
1/2 C Chardonnay
1
Stick Butter
1
Tbsp Shallots -- minced
1
Tbsp Garlic -- minced
3/4 C
Granulated Sugar
1
Tsp Salt
1. Season the ostrich with salt and pepper.
2. Grill over medium-high heat to obtain grill
marks, about 30 seconds on each side.
3. Move the ostrich away from direct heat and
slowly cook to medium rare to medium.
This should take about 12-15 minutes.
Turn every 4-5 minutes.
4. Remove from grill and let stand at room
temperature for 4 minutes. Slice into
1/8 inch thick slices. Serve with
Strawberry Raspberry Sauce,
Strawberry Raspberry Sauce
1. In a blender, puree strawberries with
raspberries, raspberry vinegar and lemon juice.
Set aside.
2. Pour wine into a heavy-bottomed
saucepan. Bring to a boil and reduce to
just a couple of tablespoons.
3. Add butter, shallots, and garlic and lightly saute until softened and clear.
4. Add sugar and salt and simmer two minutes.
5. Mix in the pureed fruits and heat through.
6. Adjust salt and pepper level and serve under
grilled and sliced ostrich. Garnish with
fresh berries.
NOTES
:
Purchase ostrich at Central Market.
Tina Turner Mouse
Note: Prepare
fudge and mousse prior to dinner.
Assemble at host time. Arrive 30
minutes early to allow for assembly.
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
-------- ------------
--------------------------------
-------
1
C
4
Oz Semi-Sweet Chocolate
2
C Heavy Cream
1/2 C Sugar
1
Pint Raspberries
---------Chocolate
Fudge---------------
2
C Cream
1/2 Stick Butter
1
C Brown Sugar
1
C Sugar
1/4 Tsp Salt
2
C Dutch Cocoa --
sifted
1. In a small saucepan, simmer liqueur until
reduced to 1/2 cup, and cool. Add ¼ cup
cream to thin.
2. Melt chocolate in a double boiler or in a
bowl over simmering water. Stir until
smooth and transfer into stainless bowl.
Hold at room temperature.
3. Whip the heavy cream and sugar in a
well-chilled bowl with an electric mixer.
As the cream begins to form soft peaks, add the
4. Take 1 cup of the
5. Add the chocolate cream mixture to the
remaining shipped cream and gently fold together until smooth.
6. Chill for two hours.
Chocolate Fudge
1. In a saucepan, combine heavy cream and
butter. Bring to a boil.
2. Add brown and granulated sugars and salt.
3. Bring back to a boil and stir, making sure
all the sugar is dissolved.
4. Remove from the heat and whisk in cocoa, 1/2
cup at a time.
5. Whisk vigorously until all cocoa has been
added. Hold at warm room temperature, or
near warm stove.
6. Make "legs of fudge" in a wine
glass or tall parfait.
7. Load a pastry bag with chilled mousse and
fill fudged wine glass 1/2 full.
8. Garnish with raspberries.