shallots – Aubrey About Town https://aubreyabouttown.com The going-ons of SF party host & chef, bon vivant, homme du monde, & man-about-town Fri, 05 Jun 2020 09:45:09 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 https://i0.wp.com/aubreyabouttown.com/wp-content/uploads/2018/05/cropped-43DD7C41-CD23-44CF-9EC7-C1D81E967BB4.png?fit=32%2C32&ssl=1 shallots – Aubrey About Town https://aubreyabouttown.com 32 32 58900657 Honey-Glazed Pork Tenderloin https://aubreyabouttown.com/recipe/honey-glazed-pork-tenderloin/ https://aubreyabouttown.com/recipe/honey-glazed-pork-tenderloin/#respond Fri, 05 Jun 2020 09:45:07 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2709 The Honey-Glaze is marvelous on baked or grilled chicken, grilled double-cut pork loin chops or baby back ribs.

Honey-Glazed Pork Tenderloin with Ethiopian Ginger Rice & steamed asparagus

Honey-Glazed Pork Tenderloin
Ethiopian Ginger Rice pairs beautifully with the Honey-Glazed Pork Tenderloin.
Ingredients
Instructions
  1. Preheat oven to 325.
  2. Rinse and pat dry pork tenderloin.
  3. Tuck and fold the flap onto itself, (the narrowest end of the tenderloin) securing it with kitchen twine.
  4. And continue trussing every two inches, with a total of 5 ties, making the tenderloin even in width.
  5. Rub to generously coat pork tenderloin with 1 tbsp olive oil, season with 1/2 tsp kosher salt. Set aside.
  6. In a small bowl, combine honey, soy sauce, grated garlic & shallots, (or granulated onion) and black pepper. Mix well, set aside.
  7. In a oven-safe skillet, over MED-HIGH heat, heat remaining 2 tbsp olive oil until it slightly smokes.
  8. Add pork tenderloin to skillet, gently rotating it with tongs, lightly browning all sides (about 3 mins total).
  9. Transfer skillet to preheated 350 degree oven, with a pastry brush, brush tenderloin generously with half of the prepared honey glaze and roast 10 minutes. Brush on remaining glaze, roast 5 minutes, repeat brushing tenderloin with glaze from the pan, roasting for 5 minutes between brushings for a total of 20 minutes.
  10. Remove from oven, transfer pork tenderloin to a plate, cover with aluminum foil, and allow to rest for 6 minutes.
  11. Meanwhile, carefully transfer skillet to the stove, add 1/4 cup water, scraping bottom of skillet to lift any caramelized glaze, reduce glaze for 3 minutes to thicken.
  12. Slice Honey-Glazed Pork Tenderloin at an angle into 1/2 inch slices.
  13. Serve honey glaze on the side. Serves 4.
]]> https://aubreyabouttown.com/recipe/honey-glazed-pork-tenderloin/feed/ 0 2709 Port-Cheddar Pecan Ball https://aubreyabouttown.com/recipe/port-cheddar-pecan-ball/ https://aubreyabouttown.com/recipe/port-cheddar-pecan-ball/#respond Wed, 03 Jun 2020 11:03:00 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2585 Happy Hour just got that much more happier. The savory and addictive Port Cheddar is the perfect addition to your cocktail hour cheeseboard.

  • Step 4: Port-Shallot Reduction
  • Step 6: Smooth Cheddar Mixture
  • Step 7: Divide Cheddar Mixture, Add Port to Half.
  • Assembly, Step 2
  • Assembly, Step 3
  • Assembly, Step 4 – Roll in pecans
Port-Cheddar Pecan Ball
Ingredients
Instructions
  1. Preheat oven to 325.
  2. Spread pecans on a parchment lined baking sheet, toast in preheated oven for 6 minutes.
  3. Transfer toasted pecans to a plate to cool for 20 minutes.
  4. With a sharp knife, finely chop cooled pecans. Set aside.
  5. In a small saucepan, over medium heat, simmer minced shallots and port wine for 20 minutes, or until reduced and only 1-1/2 tbsps of liquid remain and shallots have become dark purple in colour. Transfer to a small bowl to cool.
  6. On a box grater or in food processor outfitted with the shredding blade, shred cheddar cheese. Set aside.
  7. In a food processor, outfitted with the regular blade, add shredded cheddar, cream cheese, heavy cream, granulated onion, granulated garlic, and salt.
  8. Occasionally scraping the sides of the bowl with a rubber spatula, process until very smooth.
  9. Divide cheddar mixture evenly between two small bowls. Add cooled port-shallot reduction to one of the cheddar mixtures and mix until fully blended - it should have turned purple in colour.
  10. Cover both bowls with plant wrap, refrigerate until they’ve completely set and are somewhat firm (about two hours or overnight).
To Assemble Port-Cheddar Pecan Ball:
  1. Lay out a square piece of plastic wrap onto the work service.
  2. Using a table spoon, scoop out a heaping spoonful of the plain cheddar mixture, then scoop a spoonful of the port cheese mixture, alternating cheddar and port cheese mixtures, building a pile of spoonfuls.
  3. Pull up edges of plastic wrap, and twist ends together forming a orange and purple marbleized ball wrapped in plastic.
  4. Refrigerate another hour in a ball shape to firm up.
  5. Pour chopped toasted pecans onto the work surface and roll cheese ball into pecans to cover completely. Wrap in plastic and refrigerate until ready to serve.
  6. Unwrap cheese ball serve on a cheeseboard or platter. Serve with sliced baguette and assorted crackers.
Recipe Notes

Alternatively, omit pecans, and store and serve Port Cheddar spread in a ceramic cheese crock.

]]> https://aubreyabouttown.com/recipe/port-cheddar-pecan-ball/feed/ 0 2585 Browned Butter Pinoli & Currant Rice https://aubreyabouttown.com/recipe/browned-butter-pinoli-currant-rice/ https://aubreyabouttown.com/recipe/browned-butter-pinoli-currant-rice/#respond Wed, 20 May 2020 08:39:13 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2338 The toasty richness of brown butter takes basic white rice to another level, with sweet & tart currants and acidic bright bursts of tomato to make the perfect accompaniment to your next roast pork or chicken dinner. Serves 4.

Browned Butter Pinoli & Currant Rice
Servings4 servings
Prep Time5 mins
Cook Time20 mins
Ingredients
Instructions
  1. In a shallow saucepan or skillet stirring constantly over medium-high heat, toast butter and pinoli nuts until both are a medium chestnut-brown in colour.
  2. Immediately add rice, chicken stock, dried currants, and minced shallots. Bring to a simmer, then cover with lid, turn heat down to low. Continue to simmer covered for 10 mins.
  3. Stir in chicken bouillon and turmeric. Cover and simmer on low for 10 mins more.
  4. Add chopped tomato, and immediately cover with lid (do not stir). Let sit covered for 5 mins to heat through tomato, or until ready to serve.
  5. Fluff with fork and serve. Serves 4.
]]> https://aubreyabouttown.com/recipe/browned-butter-pinoli-currant-rice/feed/ 0 2338 Creamed Spinach (épinards béchamel) https://aubreyabouttown.com/recipe/creamed-spinach-epinards-bechamel/ https://aubreyabouttown.com/recipe/creamed-spinach-epinards-bechamel/#respond Sat, 16 May 2020 13:20:15 +0000 http://aubreyabouttown.com/?post_type=recipe&p=1819

Creamed Spinach (épinards béchamel)
This luscious accompaniment usually reserved for the finest Prime Rib House or holiday feasts is a perfect side for any day of the week when a little decadence is needed.
Servings6-8 servings
Prep Time30 mins.
Cook Time30 mins.
Ingredients
Instructions
  1. To Make Shallot Béchamel
  2. In a large saucepan, sauté Shallots or Onion in 1 stick Butter until just transparent.
  3. Add Flour, and stir quickly. Slowly whisk in Milk.
  4. Add Nutmeg, Salt & Pepper. Cook on medium heat (stirring occasionally) until thick and coats the back of a spoon (about 15 mins).
  5. Check for taste, adjust as desired.
  6. Remove from heat, allow to cool. If not using right away, transfer to container, and refrigerate until ready for use.
Prep Spinach
  1. In a large pot, sauté Spinach in Olive Oil until JUST WILTED, transfer to a colander to allow excess moister to drain off. Repeat in 2 or 3 batches. Do not over cook, as the cooking will continue in next step.
  2. Allow Spinach to cool. If you’re not making the Creamed Spinach right away, transfer to container, and refrigerate until ready for use.
Prepare Creamed Spinach
  1. Preheat oven to 350.
  2. Generously Butter bottom and sides of a 2-1/2 quart casserole dish.
  3. In a large bowl, combine prepared Béchamel, beaten egg, and 1 cup of the Pecorino Cheese. Fold in prepared Spinach.
  4. Transfer to and spread into the buttered casserole. Sprinkle top with remaining 1/2 cup Pecorino Cheese.
  5. Bake in 350 oven for 25 minutes, until bubbly and slightly golden. Remove from oven. Let rest 5 minutes. Makes 6-8 servings as side to Beef Roast or steaks.
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