November/December 2010 Recipes
D.G.’s Charbroiled Oysters
Submitted by chef David Guas of Bayou Bakery, Arlington, VA
Choose 12 oyster shells that are somewhat bowl-shaped to help retain sauce on the grill. Keep in mind that this could mess your barbecue pit up pretty badly. For easier clean up, line the bottom of the pit or grill with foil and then build your coals on top. Have a spray bottle with water on hand in case of flare-ups.
12 Ole Salts oysters from Rappahannock River Oysters
8 ounces (2 sticks) unsalted butter
1 clove garlic, finely minced
¼ cup white wine
1 teaspoon hot sauce (we use Crystal’s)
Juice from half a lemon
Plain breadcrumbs
Grated Parmesan cheese
Shuck oysters and drain, reserving liquid and shells (see note).
In a saucepan over medium heat, melt butter. Add garlic, white wine, hot sauce, and lemon juice. Let simmer 30 minutes.
Prepare charcoal barbecue grill. When coals are red but not flaming, place shells on grill.
Place one oyster in each shell. Using a 1-ounce (2-tablespoon) ladle, pour sauce mixture over each oyster, filling the shell. If sauce spills out onto coals, douse flare-ups with spray bottle (see note).
Just as the edges of the oyster begin to curl, sprinkle breadcrumbs on oysters to absorb the sauce. Let breadcrumbs brown slightly. When the edges of the oysters are fully curled, top breadcrumbs with Parmesan cheese. Remove from grill and serve.
Wood-Grilled Rappahanock Oysters with Tasso Ham & Basil Butter
Submitted by chef Rick Cook of Black Salt
As you add more ingredients, be sure to taste and season as you go. —chef Rick Cook
1 cup tasso ham (Cajun-cured smoked meat), diced small – if you are unable to find tass, chorizo or andouille is a great substitute.
1 cup pumpkin, diced small
1 clove garlic, minced
1 shallot, minced
2 ounces (4 tablespoons) unsalted butter
1/4 cup total of chopped fresh thyme, oregano, and Italian basil
4 ounces grated aged gouda
Salt and pepper as needed
1 dozen oysters, shucked, rinsed and replaced in there shell(use the side with the deeper cup)
1 lemon, cut into wedges
Prepare a fire using wood chips or charcoal. While the fire is getting ready you can prepare your butter.
In a small sauté pan over medium-low heat, melt butter and render tasso for about 10 minutes. The ham should shrink by half and be a bit crispy. Add pumpkin, garlic, and shallots and cook until the pumpkin is soft. Add the chopped herbs and taste for seasonings.
Arrange oysters on a plate. Dress each with a spoonful of tasso-pumpkin mixture and top with remaining cheese.
Using a fairly hot grill, 375 to 450 F, place the dressed oysters on the grates and cover until done, 3-5 minutes. Remove the oysters, finish with a squeeze of fresh lemon, and enjoy.
Oyster & Sausage Dressing
Submitted by Jason Alley, chef-owner of Comfort, Richmond, VA
You can use white bread or cornbread—or a mix of these—in this recipe, but be sure the bread is at least one day old. The dryness of the bread will determine how much stock you need. —chef Jason Alley
1 pound smoked sausage
1 pound (4 sticks) unsalted butter
1 cup finely diced sweet onion
1 cup finely diced celery
2 cloves garlic, minced
3 sprigs each sage and thyme, leaves only, finely chopped
1 bunch flat-leaf Italian parsley, leaves only, finely chopped
1 pint shucked fresh Rappahannock River Oysters, liquor drained and reserved
4 quarts cubed stale white bread or cornbread (see note)
2 to 3 cups chicken stock
Salt and pepper to taste
Preheat oven to 375 F.
Heat a heavy-bottomed skillet over medium heat. When hot, render sausage. Add butter, onion, celery, and herbs. When vegetables are translucent, add oysters, cooking until the edges just begin to curl.
Transfer to large, heat-proof bowl. Add cubed bread. Add oyster liquor and half the stock. Toss gently. If the bread absorbs all of the liquid but is not quite wet, add more stock as needed.
Transfer dressing to a glass baking dish, cover and bake for 40 minutes. Serve warm.
Ravioli di Zucca: Housemade Pasta Filled with Roasted Butternut Squash, Amaretti, and Parmesan Served in Sage Butter Sauce
Submitted by chef Melissa Close-Hart of Palladio, Barboursville, VA
At Palladio, we suggest pairing this dish with Barboursville Vineyards 2008 Nebbiolo Reserve. —chef Melissa Close-Hart
Makes 40 Ravioli.
Prepared pasta for 40 4-inch circles
1 butternut squash, 2 to 3 pounds total
2 tablespoon soft butter
6 ammaretti cookies (Italian almond macaroons)
½ cup grated Parmigiano-Reggiano
½ teaspoon salt
½ teaspoon pepper
½ cup pasta water (see below)
½ cup sage leaves, chopped
4 ounces butter (1 stick), softened
Freshly ground black pepper to taste
Fresh grated Parmigiano-Reggiano, for garnish
Prepare filling:
Preheat oven to 350 F. Cut butternut in half lengthwise and remove seeds. Place squash, cut side up, in baking dish. Spread soft butter onto squash and season with small amount of salt and pepper. Roast until golden brown and very soft, 30 to 45 minutes. Remove from oven and allow to cool.
When cool, remove skins and place flesh into a food processor along with cookies, Parmesan, salt, and pepper. Purée until smooth.
Assemble ravioli:
Dust pasta sheets with flour liberally. Cut pasta sheets into circles with a 4-inch biscuit or cookie cutter. Make sure circles are dusted with flour and stack. Wrap stack with plastic wrap so rounds do not dry out as you fill them.
Make an egg wash by whisking whole egg and water together. Place ½ tablespoon of filling onto the center of rounds. Brush edges with egg wash, fold over the circle to create a half moon, and pinch edges to seal.
Cooking ravioli and sauce:
Bring 1 gallon of water to a boil. Salt liberally. Drop ravioli in 10 to 12 at a time and cook for 4 minutes if fresh, or 8 minutes if frozen. Remove ravioli with a slotted spoon and add to saucepan with sauce (see below).
While ravioli are cooking, remove 1/2 cup of water from pot and return to a boil in a sauté pan. Add sage and cooked ravioli. Add butter and swirl pan to emulsify sauce. Season with pepper. (You should not add any additional salt, as the pasta water is salted.)
Serve immediately, sprinkled with fresh grated Parmigiano-Reggiano.
Note: Uncooked ravioli may be placed in single layers on floured baking sheets and placed in your freezer. Once completely frozen, the ravioli may be placed in an airtight container and reserved for up to two weeks.
Moroccan-style Braised Beef
Serves 6.
4 pounds boneless beef chuck cut into two-inch wide pieces
2 quarts water
1 pound pitted prunes
½ cup olive oil
Marinade:
1 yellow onion, chopped
3 lemons, thinly sliced
½ cup ginger, peeled and chopped
1 bunch parsley
1 cup soy sauce
1 tablespoon cumin
1 tablespoon chili powder
½ cup sherry wine
2 tablespoons garlic, sliced
1 bunch fresh oregano (or 2 teaspoons dried oregano)
1 tablespoon turmeric
1 tablespoon salt
1 tablespoon cracked black pepper
Combine marinade ingredients in a blender and blend until the mixture is pourable, adding a little vegetable oil if necessary. In a deep dish or zip top bag, combine marinade with beef. Mix well to make sure the beef is completely covered. Let stand in the refrigerator overnight.
The next day, remove the meat from the marinade, scraping off the excess. Reserve the marinade. Heat a large, heavy pot over medium heat. Add the oil and brown the meat on all sides. Add the water, reserved marinade, and prunes. Simmer on the stove top, or in a crock pot for 2 ½ hours. When the meat is tender, remove it from its cooking liquid and lay it out on a baking sheet or plate. Allow the liquid to cool. Once cool, pour the cooking liquid into a blender and blend thoroughly and then pour through a strainer. Re-combine the beef with the finished sauce. Serve with roasted vegetables, fruit and sliced almonds.
Moroccan Roasted Vegetables
1 pound potato, diced
1 pound carrot, diced
1 pound turnip, diced
4 tablespoons olive oil
½ bunch cilantro, chopped
1 tablespoon garlic, chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon fresh ginger, chopped
1 teaspoon turmeric
1 tablespoon salt
2 teaspoons cracked black pepper
Combine all ingredients in a bowl and toss together with the diced vegetables. Line a baking sheet with parchment paper and cooking spray. Spread the vegetables evenly onto the sheet. Roast in a 400 F oven for 12 to 15 minutes. When finished, the vegetables should be slightly brown and tender enough to pierce with a fork.
Moroccan Fruit
1 pound golden raisins
1pound dried apricots
1 pound pitted prunes
1 cup granulated sugar
1 cup honey
1 ½ cups white wine
2 cups water
pinch of saffron
2 each cinnamon sticks
Place the fruit in a medium sauce pot. Add the water, wine, sugar, cinnamon, and honey. Bring to a simmer. Cook on a low simmer for 20 minutes. Add the saffron, and stir to make sure nothing is sticking to the bottom of the pot. Add more water if needed and cook for 20 more minutes. Remove from the heat to cool. The finished product should be plump pieces of fruit with a golden yellow syrup.
