Recipes
We'll be expanding this section as the weeks go by. Be sure to check back often for more fresh ideas.
Menu Idea
Pre-Course
Toss our Local Arugula with our 30-month aged ‘Santa Rita’ parmesan from organically raised mountain cows from Italy, good olive oil and fresh sea salt.
Main Course: River Road Ribeye
Grilled ribeye steak topped with sautéed oysters, crumbled Niman Ranch Bacon and fresh ground pepper
- Grill steak to desired temperature
- Fry Nadolski’s own bacon until crisp
- Sautee oysters in the pork fat! Yeah baby!
- Plate steak, top with oysters, crumble bacon on top, grind fresh pepper
- Drink with Circulon Rioja
Dessert
Try stilton cheese with a bottle of First Colony Port. Sleep well, wake up and take 10 omega 3 fish oil pills to counteract the cholesterol and come back tomorrow and do it all again!
Cooking Dry-Aged Beef
It can be hard to find, but the taste is unbelievable! Good steak is like fine wine, it all offers a different flavor. Good dry-aged beef has hints of almonds, nuts and earth. We prefer cooking dry-aged beef on the stove versus the grill because it allows to you to make a delicious pan sauce from the juices. Using a 1 inch thick cut, here’s how we suggest you prepare the beef:
- Let the steak stand at room temperature for at least one hour prior to cooking.
- With the stove on medium high heat, get the sauté pan good and hot.
- After the pan is hot, add Extra Virgin Olive Oil, enough to coat the bottom of the pan.
- Add the steak to the pan searing on medium high for about 5 minutes, then flip and cook the other side for about 5 minutes.
- Then let the steak rest on a cutting board.
- While the steak is resting, add fresh butter to the pan.
- Then, add minced shallots, cook until translucent, deglaze pan with Madeira (Spanish-fortified wine).
- Wait until reduced by half, add a tablespoon of demi-glace and add shaved black truffles.
- Reduce until thick, syrupy consistency. Plate steak, drizzle reduction and top with good sea salt. This is called ‘Sauce Financier’.
This recipe also works well if you add exotic mushrooms and/or foie gras butter to the reduction!
Pork Braised in Milk
Ask us to chine and skin the pork loin (chining means removing the backbone from the rack of ribs so that you can carve between the ribs). The milk and lemon sauce will appear lumpy and curdled, but tastes delicious – you can strain it if you like.
1 – 5 lb. Pork Loin, chinned and skinned
¼ Cup Olive Oil
4 Garlic Cloves
Sage or Rosemary Sprigs
4 Cups Milk
Grated Zest of 2 Lemons
Juice of 1 Lemon
Preheat the oven to 400 degrees. Prepare the pork by trimming the fat to leave just a thin layer. The bone and fat keeps the pork moist. Heat the olive oil in a large roasting tin on top of the stove. Add the pork and brown the meat on all sides. Remove the pork and pour away the fat from the roasting tin.
Add the garlic and sage to the tin and place the pork on top of them. Season with salt and pepper and pour the milk over the pork. Return to the heat and bring just to the boil. Remove the tin from the heat again, add the lemon zest and drizzle with the lemon juice.
Transfer to the oven and roast for about 20 minutes. Reduce the temperature to 300 degrees and cook for a further 1 to 1 ¼ hours, depending on the thickness of the meat. If necessary, add a little more milk every so often, to keep the meat roasting in liquid. Baste the meat with the juices every 30 minutes. Do not cover so that the juices reduce and the fat on the pork becomes crisp.
To test if the pork is cooked, poke a skewer into the middle of the meat, count to ten and pull it out. Touch it on the inside of your wrist and, if it feels hot, the meat is cooked through. Leave the meat to rest for 10 minutes before carving. Strain the sauce if you like (you don’t need to, but it may look curdled) and serve with the meat. Delicious with braised fennel or roasted vegetables.
Tuna & Turnips
Who would have thought this combination would be so wonderful? And it’s somewhat (if we didn’t love butter so much) healthy too.
For the turnips, chop 1 turnip in eights. Sautee in about 2 tablespoons of unsalted butter on medium. Add a little bit of Kosher salt (or Fleur de Sel if you have it). Turn turnips until browned on all sides. We cooked them for about 30 minutes on the back burner, letting them brown and turning them as need be.
For the Tuna, it only took about 10 minutes. In a skillet, add a generous amount of butter, turn the burner to medium-high. Once the butter melts, skim the bubbles off the top of the melted butter (an easy way to make quick clarified butter). Add the tuna and sear about 5 minutes on each side. The butter should turn slightly brown which will give it a nutty flavor and make the perfect sauce for the fish.To plate, start with the turnips and serve alongside the Tuna. Drizzle the brown butter over the dish, finish with good salt. I hope you enjoy! |
