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February 27, 2015
By cask2 in the All, Cocktails, Recipes category.
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FLORIDA MARGARITA RECIPE

La Floridita MargaritaLa Floridita Margarita

FROM THE RAVENOUS PIG COOK BOOK

 Spring marks the tail end of Florida’s citrus season and that’s when our Ruby Red grapefruit is at its juiciest. Our take on Ernest Hemingway’s favorite daiquiri marries tequila with floral maraschino cherry liqueur. The fresh-squeezed grapefruit juice and grapefruit bitters tie it all together.

Makes 1

1 ounce sour mix
2 ounces Corralejo Blanco tequila
1 ounce Luxardo maraschino liqueur
1 ounce Ruby Red grapefruit juice
2 dashes Fee Brothers grapefruit bitters

Shake first 5 ingredients with ice and strain into a tall glass of ice rimmed with pink sea salt. Garnish with a wedge of lime and an amarena cherry.

February 27, 2015
By cask2 in the All, Recipes, Uncategorized category.
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SOUTHERN OYSTERS ROCKEFELLER RECIPE

*Southern Oysters RockefellerSouthern Oysters Rockefeller with Pickled Ham Hock and Braised Collard Greens

From THE RAVENOUS PIG COOKBOOK

Necessity-and hunger- is the mother of invention. One fine winter day, we wound up with an extra bushel of oysters at the restaurant. One thing led to another, and this was the serendipitous result.

Serves 4 to 6

 Celery Root Bechamel
2 cups celery root, peeled and chopped
1 1/2 cups heavy cream
1 1/2 cups whole milk
1/4 cup unsalted butter
1/2 cup all-purpose flour
Coarse salt, to taste

 Braised Collards

1 large bunch collard greens, cleaned
1 1/2 tablespoons extra virgin olive oil
1 medium yellow onion, small dice
3 cloves garlic, finely grated
1/2 cup chicken stock
1/2 teaspoon crushed red pepper flakes
2 tablespoons honey
Zest and juice of 2 lemons
Coarse salt, to taste

For Assembly
12 large Apalachicola oysters
3/4 cup Pickled Ham Hock meat (Pantry, page 238)
Rock salt

 

Make Béchamel

  1. Combine celery root, cream, milk, and a large pinch of salt in a large, heavy pot over medium heat. Bring to a simmer. Cook until celery root is soft, about 20 minutes.
  2. Meanwhile, melt butter in a medium saucepan over low heat. Add flour and cook, whisking constantly, until mixture turns golden and smells nutty. Set aside to cool to room temperature.
  3. Once celery root is soft, puree mixture in a blender until smooth. Return puree to the pot and heat until just bubbling. Whisk in butter-flour mixture, a bit at a time, until mixture thickens.
  4. Finished béchamel should be the consistency of warm mashed potatoes.

 Make braised collard greens

  1. Separate collard leaves from stems. Slice leaves into 2-inch strips. Rinse strips with cold running water to remove dirt.
  2. Heat oil in a heavy bottomed pot over medium heat. Add onion and cook until translucent and soft, about 3 minutes. Add garlic and cook until fragrant, about 1 minute more.
  3. Add collards, chicken stock, crushed red pepper flakes, honey, lemon zest, lemon juice, and salt.
  4. Simmer, uncovered, until collards are tender and liquid is almost completely reduced.

 To Assemble

  1. Pre-heat oven to 350°F.
  2. Scrub oysters clean under cold running water.
  3. Shuck oysters. Discard top shell and reserve bottom shells. Set oysters aside in a small bowl. Scrub and rinse bottom shells again and pat dry.
  4. Arrange cleaned bottom shells on a baking sheet. Place one shucked oyster into each shell; dollop each with béchamel, top with pickled ham hock, and a small spoonful of braised collards. Bake until bubbling, 4 to 5 minutes.
  5. Serve on a plate lined with rock salt.

 

February 03, 2015
By cask2 in the All category.
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Valentine’s Recipe: Florida Fish Stew with Spicy Saffron Broth and Polenta Cakes

Florida Fish Stew with Spicy Saffron Broth and Polenta Cakes

Screen Shot 2015-01-30 at 11.58.20 AM

Serves 6

Spicy Saffron Broth
½ cup yellow onion, julienned
½ cup carrots, peeled and cut into 1-inch pieces
½ cup celery, cut into 1-inch pieces
½ cup julienned fennel bulb
½ cup leeks, white part only, sliced
1 tablespoon extra virgin olive oil
1½ tablespoons tomato paste
1 tablespoon coarse salt
1 tablespoon saffron threads
1 tablespoon crushed red pepper flakes
1 sprig fresh thyme
1 fresh bay leaf
1 cup dry white wine
1 quart Fish Fumet (Recipe in The Ravenous Pig: Seasons of Florida)

Roasted Garlic Polenta Cake
¼ cup peeled garlic cloves
½ cup canola oil
3 cups chicken stock
3 cups heavy cream
2 cups polenta (coarse-grained Italian yellow cornmeal)
Coarse salt, freshly ground white pepper, to taste
¼ cup chopped chives

Fish Stew
3 tablespoons canola oil, divided
6 (4-ounce) black grouper fillets
18 littleneck clams, purged and scrubbed
12 Florida prawns, cleaned and shelled
12 ounces lump crabmeat
1 cup hominy

Make saffron broth

Sauté onion, carrot, celery, fennel, and leek in olive oil in a large stockpot over medium heat for about 5 minutes, or until tender.
Stir in tomato paste, salt, saffron, red pepper flake, thyme and bay leaf.
Stir in wine, loosening bits of vegetables from bottom of pan. Add fish fumet and simmer 30 minutes.
Strain through a fine mesh sieve.
Make polenta cake

Cover peeled garlic cloves with canola oil in a small saucepan over medium heat. When garlic begins to bubble, cover pot with a tight-fitting lid or foil and cook garlic until it turns golden brown and aromatic, about 15 to 20 minutes. Drain garlic and puree until smooth.
Line a 9×12-inch sheet pan with parchment or Silpat.
Bring chicken stock and cream to a boil. Slowly stream in polenta, whisking constantly. Whisk in garlic puree.
Stir continuously over low heat for about 20 minutes, or until polenta is thickened and pulls away cleanly from pan. Season with salt and white pepper. Fold in chives. Transfer to lined sheet pan and refrigerate until completely cool.
Cut polenta into portions about the size of a deck of cards.

Make stew

Heat 2 tablespoons oil in a large sauté pan over high heat until oil slightly begins to smoke slightly. Sear fillets, presentation side down.
Add clams, prawns, crabmeat, 3 cups saffron broth, and hominy. Simmer, uncovered, about 5 to 7 minutes, or until fish is cooked and clams are opened.
Assemble

Sear polenta cakes in remaining 1 tablespoon canola oil.
Place a polenta cake in bottom of each deep serving bowl. Place fish on top and arrange clams, prawns, crab, and hominy around fish.
Reduce saffron broth for another minute over high heat, then pour over contents of each bowl.

February 03, 2015
By cask2 in the All category.
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Valentine’s Recipe: Braised Short Ribs with Farro Risotto, Horseradish Crème Fraîche, and Onion Marmalade

Braised Short Ribs with Farro Risotto, Horseradish Crème Fraîche,
and Onion Marmalade

Screen Shot 2015-01-30 at 11.57.19 AM

Serves 6

Braised Short Ribs

6 (8-ounce) portions beef short ribs

1 recipe Red Wine Marinade (Pantry, page 237)

Coarse salt and freshly ground black pepper, to taste

¼ cup canola oil

1 medium yellow onion, diced large

1 carrot, peeled and cut into 2-inch lengths

1 celery stalk, cut into 2-inch lengths

3 tablespoons tomato paste

5 sprigs thyme

2 fresh bay leaves

2 quarts chicken stock

Horseradish Crème Fraîche

½ cup crème fraîche

2 tablespoons freshly grated horseradish

1 teaspoon coarse salt

Onion Marmalade

5 large yellow onions, diced

1 ½ cups white wine vinegar

1 cup sugar

2 tablespoons ground coriander

1 teaspoon fennel seed

2 teaspoons coarse salt

Farro Risotto

10 cups chicken stock

3 tablesppons extra-virgin olive oil

2 cups faro

Coarse salt, to taste

Marinate and braise short ribs

1. Place short ribs in red wine marinade in a large bowl or zip-top bag. Refrigerate overnight.

2. Remove short ribs from marinade, reserving marinade. Pat short ribs dry with a paper towel and season with salt and pepper.

3. Preheat over to 300°F.

4. Heat oil in a large, ovenproof pot over medium-high heat until it begins to smoke. Working in batches to avoid crowding pan, sear short ribs on all sides until evenly browned. Transfer short ribs to a plate and set aside.

5. Lower heat to medium; add onion and celery to pot and cook, stirring, until softened lightly. Add tomato paste, thyme, and bay leaves and cook, stirring constantly, 30 seconds to 1 minute. Add reserved marinade and seared short ribs to pot. Add enough chicken stock to cover by 2 inches.

6. Bring to a simmer, then transfer to oven. Braise short ribs until they are fork-tender but not falling apart, about 2 hours.

Make horseradish crème fraîche

Fold all ingredients together in a medium bowl. Set aside at room temperature until ready to serve.

Make onion marmalade

Combine all ingredients in a large pot over medium-high heat. Stir frequently, until liquid is reduced to a marmalade-like consistency, about 15 minutes.

Make faro risotto

1. Place chicken stock in a medium saucepan over medium-high heat; heat until just simmering, then lower heat to medium to keep stock hot.

2. Heat olive oil in a large saucepan over medium heat. Toast farro in oil until farro begins to smell nutty.

3. Add a ladleful of chicken stock, cooking and stirring until farro absorbs most of liquid. Continue adding stock by the ladleful, stirring frequently and cooking until stock is mostly absorbed before adding the next addition. Season with salt to taste.

Assemble

Stir horseradish crème fraîche into farro risotto. Spoon a portion of farro risotto into each of 6 bowls. Top with braised short ribs, and garnish top of short ribs with onion marmalade.

February 03, 2015
By cask2 in the All category.
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Valentine’s Recipe: Pan-Seared Duck Breast with Barbecued Lentils and Rhubarb Chutney

Pan-Seared Duck Breast with Barbecued Lentils and Rhubarb Chutney

Screen Shot 2015-01-30 at 1.23.04 PM

Serves 6

Rhubarb Chutney

2 cups sliced rhubarb (sliced on bias at 45 degree angle)

½ cup water

½ cup sugar

Coarse salt, to taste

3 sprigs thyme

2 fresh bay leaves

Barbecued Lentils

Barbecue Gastrique, about 6 tablespoons (page 234)

3 cups lentils (Beluga or French)

4 ½ cups water

1 tablespoon olive oil

½ cup finely diced yellow onion

½ cup finely diced carrots

¼ cup finely diced celery

Coarse salt, to taste

Duck

6 (6 ounce) duck breasts

Coarse salt, freshly ground black pepper

6 sprigs thyme

4 fresh bay leaves

6 cloves garlic, smashed

Make chutney

1. Combine all ingredients in a large, nonreactive pot over medium-high heat.

2. Bring to a boil and cook until rhubarb is broken down and jammy, about 8 to 10 minutes.

3. Set aside and serve at room temperature. Remove thyme and bay leaves before serving

Make lentils

1. Combine lentils and water in a medium saucepan over medium-high heat. Bring to a boil, then simmer until tender, about 15 minutes. (Cooking time will depend on kind of lentil.) Set aside.

2. While lentils are cooking, heat oil in a small skillet over medium-low heat and slowly cook onion, carrot, and celery until tender, about 10 minutes. Season with salt and cool.

3. Fold together cooked lentils, vegetables and barbecue gastrigue; set aside and keep warm.

Make duck

1. With point of a sharp knife, score fat of duck breasts in crosshatch pattern, being careful not to pierce flesh of meat. Season with salt and pepper.

2. Heat a well-seasons skillet or nonstick pan over medium heat for 1 minute. When the pan is hot, add duck breasts, skin side down. Use a pan that is large enough to avoid crowding or sear in two batches. Keep heat low to render fat slowly, to produce evenly crisp skin. Sear about 10 to 12 minutes.

3. As skin becomes evenly crisp, turn the breast over and finish cooking by basting the skin side with hot fat. Add thyme, bay leaves, and garlic and continue to baste about 3 to 4 minutes.

Assemble

1. Place about ½ cup of warm lentils on each plate.

2. Slide duck at a 45-degree angle into ¼ inch strips (properly cooked duck should reassemble medium-rare steak).

3. Arrange duck on warm lentils with a spoonful of chutney on top.