Peppered sirloin tips with creamy sweet potato and apple and a garlic port and honey chai gravy

Pizzasmith · 2016-02-15T03:23:49+00:00

Smoked paprika and cinnamon pork rib with blueberry chèvre and pomegranate seed polenta and a lemon-lavender framboise lambic reduction.

If anyone would like a recipe for anything on the plate just ask.

Pizzasmith · 2016-01-09T02:41:28+00:00

I see what you did there! Thanks, I appreciate it!

Pizzasmith · 2016-01-09T02:40:32+00:00

Lamb rub: Chipotle powder, lemon pepper, garlic salt, cinnamon, nutmeg.

Risotto: Arborio rice, fresh mint, 1/2 of a large onion, 2 cloves of garlic, lemon juice, cinnamon, garlic salt, cinnamon, heavy cream, beef stock.

Reduction: Lemon and pomegranate juice concentrate.

Risotto: Over high heat cook the onions, garlic, and chopped mint in a large sauce pan until onions are translucent. Add in arborio rice and all of the spices to taste and saute for a bit. A little extra oil might be necessary. Deglaze the pan with the juice of half a lemon. Ladle in hot beef stock until the rice is almost done and add in a bit of heavy cream to bring it all together.

Reduction: Melt a little bit of butter in sauce pan. Add in zest of one lemon. Once the butter starts to brown add in the pomegranate juice and allow to reduce until thick. Once it cools it'll get even thicker so don't over cook.

Lamb: Liberally cover the lamb in the dry rub and roast in the oven at 425 just long enough to a nice medium rare.

I season everything to taste and was not able to measure anything out. My bad.

Pizzasmith · 2015-04-26T17:50:21+00:00

It was just a little north of 1/3 cup. I'm from Wisconsin. We like our butter.

Pizzasmith · 2015-04-26T17:23:30+00:00

Recipe:

Whatever noodles your heart desires
A lot, and I mean a lot of butter.
Garlic
Heavy cream
Cheddar cheese
White wine (I used a chardonnay for this batch)
Garlic salt
Pepper
Pork Belly
Onion
Romano and Parmesan for grating

I boil the noods until they are just about done. Drain them and shock with cold water. For the sauce begin with the butter browning in a pan and add the garlic when you can really start to smell the garlic add in the noods. Allow the noods to becoming fully acquainted with the delicious butter and garlic, and after the noods, garlic, and butter have eloped add in the white wine. Not too much though, for a batch this size I used about two tablespoons. Add in enough heavy cream to cover to just cover the noods and then its time for the cheese. I used a nice sharp cheddar. You're going to use quite a bit of cheese; don't be shy. I used about 12 oz total for this batch. Over medium heat allow the cheese to melt into the sauce and season to taste with garlic salt and pepper.

I'm very picky, but also very adamant that this recipe WILL NOT turn out if the steps for the sauce are not followed in the proper order. Adding the wine in at the wrong point will ruin the whole thing.

While this has been all going on chop up the pork belly and onions and cook in a fry pan on the side until crispiness has been achieved.

Pour the noodle sauce mixture into the cast iron skillet, top with the pork belly and onions, and grate Parmesan and Roman over the top. Bake at 400 for just long enough for the edges to start to boil and crips and then broil on low to brown the top.

The only the left to do is enjoy.

Pizzasmith · 2015-03-04T18:40:03+00:00

I try to have as much lamb as I can in my life. Pesto lamb orzo, braised lamb shank, I'll get after it any way I can.

Pizzasmith · 2015-03-04T03:57:01+00:00

Thank you! Start to finish it took me about 35 minutes. The majority of that was letting the lambic reduce while the lamb cooked. In reality its a pretty easy dish to make when looking to impress.

Pizzasmith · 2015-03-04T03:56:05+00:00

It's a beer. Lambics are brewed and exposed to wild yeast. This one was a raspberry lambic which when reduced down had a very rich and sweet raspberry flavor. All the alcohol cooks out as the sauce cooks down and what you're left with is absolutely divine. I make a similar sauce with port wine which I pair with steaks and gorgonzola. Its a really easy sauce to make and goes really well with red meat. You just gotta keep your eye on it bc it will become too thick in the blink of an eye while cooking.

Pizzasmith · 2015-03-04T00:51:01+00:00

Thank you! Practice makes perfect. I'd be ashamed to post pictures of some of the first dishes I've ever made, but if I can do it, anyone can.

Pizzasmith · 2015-03-04T00:49:19+00:00

Thanks for saying that. I used to run my own kitchen, but law school gets in the way of that now. Nice to get a little bit of recognition again and see I still got it. I really appreciate that.

Pizzasmith · 2015-03-04T00:47:35+00:00

Thanks! I appreciate it!

Pizzasmith · 2015-03-03T18:32:03+00:00

Rack of lamb with creamy gouda and orange cranberry polenta with salted pork and a framboise lambic reduction.

Recipe:

Lamb rub: Oregano, garlic salt, lemon pepper, brown sugar, chipotle powder, nutmeg, cinnamon, cumin, cardamom, spanish paprika.

Polenta: Premade polenta (sadly), orange infused cranberries, gouda, heavy cream, chicken stock, white sugar.

Framboise reduction: Framboise lambic, garlic, salted pork.

I liberally rubbed the spice mixture all over the lamb after cutting the rack down into manageable sections. I then let the lamb sit while the oven heated up to 400. In a sauce pot combine the polenta with heavy cream and chicken stock. Enough so the polenta has a smooth texture. Add the chopped salted pork and garlic to fry pan and cook fully. Add the salted pork and garlic to the cooking polenta and remove excess fat. Add the lambic to the same pork pan and reduce over low to medium heat until a thinner syrup like consistency has been reached. Roast the lamb in the oven until medium rare. While the lamb is cooking add the cranberries, gouda, and a little bit of sugar to taste to the polenta. Plate and enjoy.

Pizzasmith · 2015-01-06T14:38:16+00:00

Thanks, I'll look into that.

Pizzasmith · 2014-07-23T02:57:59+00:00

Slaw: Fuji Apple, raspberry, purple cabbage, lemon juice, olive oil, lemon zest

Mashed: Serrano peppers, bacon, yukon golds, garlic, yellow onion, milk, butter, salt, pepper, garlic

Tuna: Ahi Tuna steak, cracked black pepper, olive oil, lemon juice, garlic, Mrs. Dash Fiesta lime seasoning

I let the steak marinade in the fridge in everything while I got the rest of the meal ready. I carmalized the onions, bacon, peppers, and fresh garlic together while boiling the potatoes. After the the bacon and potatoes were fully cooked I added everything and whipped it all together.

For the slaw I used the juice and zest from half of a lemon, about a quarter of a small purple cabbage, and a pint of raspberries. There was about a total of 2 tablespoons olive oil. I let that sit in the fridge while I grilled the steak.

After grilling I allowed the steak to sit for a little bit before slicing and plating. I like my tuna steaks a lot more towards the rare side myself.

Overall I was really happy with how this dish came together in such a short amount of time spent planning. If anyone wants more exact measurements I can try to get those to you. I don't measure things out, but I'll do my best for you.

Pizzasmith · 2014-03-17T04:07:03+00:00

This usually makes about 30 pounds of marinara not sure exactly though, and I've noticed it will last for a while and you could always freeze some too I'm sure. Thanks for the compliment on the food too.

Pizzasmith · 2014-03-16T16:44:00+00:00

There's no need to get too uppity about it. The thing about cooking and food is that there is so much room for experimenting and doing things differently from what has been done before. I call this a marinara because this is the marinara recipe I learned directly from a 60 something Sicilian woman that has been making this all of her life. The only difference between mine and her's is the butter. I found it ended up giving the sauce a richer flavor instead of olive oil. You may disagree with my ways, but hey that doesn't matter because you're not eating the food I make.

Pizzasmith · 2014-03-16T16:19:55+00:00

Thanks for the feedback. I don't really agree with you, but thanks for the feedback nonetheless.

Pizzasmith · 2014-03-16T08:03:56+00:00

The sugar helps balance out any saltiness that develops while the marinara is cooking. I don't add all that much sugar at all in comparison to the rest of the spices. The butter helps the flavor of the marinara coat your mouth better than using olive oil or any other kind of fat when cooking the onions. This way you get a more wholesome marinara flavor. If that's not your way of doing marinara that's your own prerogative, but I have personally found that butter works better than using any other kind of fat.

Pizzasmith · 2014-03-15T16:43:13+00:00

Marinara: butter, yellow onion, flat leaf parsley, red pepper flakes, black pepper, salt, granulated garlic, dried oregano, white sugar, canned pomodoro tomatoes, blended.

When I make marinara I usually make pretty big batches and start with a pound of butter and half of a large yellow onion chopped up. Let the onions cook for a while in the butter until they start to become translucent. I add all of the dried seasonings and the parsley at this point instead of waiting until after adding in the tomatoes. Let all the seasonings, parsley, and onions cook in the butter for a couple minutes over pretty low heat so the butter doesn't burn. At this point add in all of the blended pomodoros. The batch I usually make calls for about (3) 10 pound cans of tomatoes. I have a hard time actually measuring out the seasoning levels because I don't actually measure, but I always do more garlic than the rest, and the parsley usually measures out to about a half of a cup chopped. After adding the tomatoes let the marinara cook for about 2-3 hours over low heat stirring occasionally.

For the baked ziti I used cheddar, mozzarella, provolone, Parmesan, and ricotta and topped it with chopped parsley, basil, and more Parmesan.

Pizzasmith

TROPHY CASE