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Recipes - Main & Side Dishes
Ellemeno:
Here on the West Coast of the US, it seems like "prawns" refers to bigger shrimp, and "shrimp" refers to the puny kind of little shrimp.
LazyLJack:
This will be on the table on Christmas Eve at the Lazy L:
ROASTED RACK OF VENISON AND SHALLOTS WITH DRIED-CRANBERRY GRAVY
Venison is best served rare to medium, as it is a very lean meat that toughens and develops a strong flavor if overcooked. The following recipe may also be made with a 2 1/2-pound beef fillet.
an 8- to 11 rib (3- to 4-pound) rack of venison, halved to form two 4- to 6-rib racks and any tough membranes trimmed
2 pounds shallots, trimmed and peeled
2 tablespoons vegetable oil plus additional for rubbing the venison
1/2 cup beef broth
1/2 cup red wine
1/2 cup water
1 tablespoon juniper berries, crushed lightly
2 teaspoons cornstarch dissolved in 2 tablespoons water
1/3 cup dried cranberries
1 tablespoon balsamic vinegar
Preheat the oven to 425°F. In a roasting pan large enough to hold the venison racks without crowding them, toss the shallots with 2 tablespoons of the oil and salt and pepper to taste and roast them in the middle of the oven, stirring occasionally, for 25 to 30 minutes, or until they are golden. Pat the venison dry, season it with salt and pepper, and rub it generously with the additional oil. Heat a large heavy skillet over high heat until it is hot and in it sear the venison on all sides. Push the shallots to the sides of the roasting pan, stand the venison racks in the middle of the pan, allowing the bones to rest together, and roast the mixture in the middle of the oven for 23 minutes, or until a meat thermometer registers 125°F., for rare meat. Transfer the racks with shallots to a platter and let them stand, covered loosely with foil, for 15 minutes. To the roasting pan add the broth, the wine, the water, and the juniper berries and simmer the mixture, scraping up the brown bits, for 5 minutes. Strain the mixture through a fine sieve set over a small saucepan, whisk the cornstarch mixture, and add it to the saucepan with the cranberries, the vinegar, and salt and pepper to taste. Simmer the gravy, whisking, for 5 minutes. Cut the venison into individual chops and serve it with the shallots and the gravy.
Serves 6.
Enjoy!
Jack
Front-Ranger:
That is a tall order to follow, Jack! For Christmas Eve dinner tonight, I wasn't able to get anything fresh because of the Denver blizzard, so I am going to serve a shrimp/scallop empanada with ingredients from my freezer (I did happen to have a couple of tomatoes, and fresh herbs from my sunroom tho.)
Here is a link to the recipe:
http://jumboempanadas.blogspot.com/2006/09/hay-hay-its-donna-day5-or-at-least-it.html
ifyoucantfixit:
--- Quote from: John Passaniti on December 01, 2006, 11:13:17 am ---Excellent recipe, but I found it tedious to prepare. I do have a toaster so a blowtorch wasn't needed, but I misread your instructions and buttered the toaster instead of the bread. My second attempt didn't work out either, as I attempted to toast the butter, and then spread the bread on that. Very unsatisfactory. Phillip helped me with the third attempt where I held a piece of toasted bread, he held a knife with butter on it, and we ran towards each other. That worked, and the scars should be healing soon.
But what I found worked best for me was not pretending I could cook and simply buying this in the grocery store. I found that Kraft Foods now offers "K.C. McToasties." It's pre-toasted and pre-buttered bread that you simply put in the -microwave. It's good, but I wish it came in more varieties. They only have "Light" and "Dark Their web site says "Medium" is also available, but only in select stores on the West coast. I guess they're test marketing it now.
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--- End quote ---
This really bears repeating. I think i have seen it here on the shelves in Portland. Thanks for the heads up John..
janice
belbbmfan:
According to the New York Times, this is how you do it!
http://video.on.nytimes.com/?fr_story=c8e0efb6c6ee346c3c6bfc1c871d6f5c55e64f14
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