Cardamom Crusted Alaskan Caribou With Spicy Gingerbread Boniato Squash Puree And Port Wine Cranberry Essence Recipes

LOIN OF YUKON CARIBOU WITH MULLED RED CABBAGE, SEMOLINA GRATIN, AND QUINCE

Steps:

• Cabbage: combine all ingredients and marinate in the refrigerator for at least 24 hours. Place marinated cabbage in a large pot, over low heat. Simmer for 1 1/2 hours, covered. Adjust seasoning. To reheat, saute cabbage over medium heat in 2 tablespoons of olive oil, just to heat and reserve.
• Preheat oven to 450 degrees F.
• Season loins liberally with kosher salt and pepper. Over medium high heat in whole butter, sear all sides. Place in oven for 7 to 10 minutes for rare to medium rare.
• Sauce: Place jus in saucepan and bring to a simmer. Place quince in jus, simmer for 5 minutes, then add cold butter, whisking gently. Before serving, finish with thyme.
• Place 1/4 of the cabbage in middle of plate. Place cake of semolina beside cabbage. Slice loin into 3 even slices and lay over the gratin. Drizzle quince and sauce around and on top of the caribou. Plate the remainder of the ingredients in the same way.
• In a covered pot, cook the quince over low heat in the syrup, lemon, and water. When the quince is almost fork tender (20 minutes), remover cover and continue to cook for 10 minutes until quince is fork tender. Let quince cool in liquid. Keep refrigerated.
• Bring milk to scald and add the butter, whisking quickly. While whisking, add semolina in a steady stream. Keep whisking until mixture thickens. Turn down heat and cook over low heat for 10 to 15 minutes. Remove from heat and whisk in the oka and yolks. Adjust seasonings.
• Transfer to a casserole and sprinkle the gratin with the Parmesan and breadcrumbs. Refrigerate until ready to use. Quarter for serving.
• Reheat in a 375 degree F oven for 12 to 15 minutes, gratin under a broiler to finish.

SPROUTS, SQUASH AND 'SHROOMS

Steps:

• Steam Brussels sprouts until they just begin to get tender, but are still bright green. Remove from heat and set aside.
• Boil baby carrots in salted water until just tender. Do not over cook. Remove from heat, drain and set aside.
• In a large skillet or saute pan, heat the olive oil and butter over medium-high heat. Add the shallots and garlic and cook until the shallots are translucent. Add the mushrooms and cook until they begin to become tender and release their juices. Let cook for a few minutes to allow flavors to blend. Deglaze the pan with the white wine and add the pattypan squash. reduce heat to low, cover and let cook until squash becomes tender but not mushy (about 15 minutes). Remove cover and increase heat back up to medium or medium-high and allow most of wine to evaporate. When most of the wine is gone, stir in the Brussels sprouts and carrots and gently stir to coat with the remaining pan juices. Remove from heat and stir in hoisin sauce.

BOLLITO MISTO

Steps:

• Heat a large braising pot over medium-high heat. Season the beef with salt and pepper. Sear the beef, browning it on both sides, about 5 minutes a side. Carefully add the stock and enough water to just cover the meat. Add the onion, celery, and bay leaf. Bring the liquid to a boil. Lower the heat to a simmer, cover, and cook for 1 hour. Add the carrots and potatoes and cook until the meat is tender, about another hour. Carefully lift out the meat, place on a cutting board, and cover with foil. Strain the vegetables from the stock. Discard the celery, onion, and bay leaf. Arrange the carrots and potatoes on a platter and cover with foil to keep warm. Continue cooking the stock uncovered over medium heat until reduced by half, about 20 minutes. Meanwhile, slice the meat against the grain, on an angle. Arrange the meat alongside the carrots and potatoes on the platter. When the stock has reduced, season with salt and pepper, to taste, and transfer to a gravy dish. Serve the Bollito Misto with the gravy and bowls of the Gorgonzola Sauce and the Salsa Verde.
• Put all the ingredients in a food processor and combine until smooth. Serve in a side dish.
• In a bowl, stir all the ingredients together until combined. Serve in a side dish.