My Curry

My Curry,

 

Onion

Garlic

Mix of Indian Spices

Beef Broth

Peas

Corn Starch to thicken

Chilantro

 

Fry onions in oil (Guree) and garlic and spices. Add broth and simmer for . App peas and simmer bring to a boil for a few minutes.  Add thickener and simmer for ten minutes. Serve over rice and with raisins and cocnut and chutney.

 

Trish Meister

trish@aksel.com

http://www.aksel.com

1

 

 

Salmon Sauce

Beurre Blanc Sauce:  for salmon
2 cups heavy cream
1 cup white wine
12 whole black peppercorns
1/4 cup freshly squeezed lemon juice
2 shallots, diced
1 pound whole butter, cut into pieces, softened

Heat cream in a heavy saucepan over medium-high heat until reduced to 3/4 cup. Reserve. In a large skillet, reduce wine, peppercorns, lemon juice, and shallots over high heat until almost dry (only a little liquid remains). Add reduced cream, whipping constantly. Remove from heat, and slowly whip in butter until thickened and smooth. Serve over snapper.

 

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Lemon Caper Beurre Blanc Seafood Sauce
	Serves 6-8 • 2 Tbsp Minced Shallots • ½ Bottle Chenin Blanc or Sauvignon Blanc Wine • 1 each Medium Lemon, juiced • 1 Tbsp Capers, drained • 1 Cup Heavy Cream • 8 oz Unsalted Butter • ½ tsp Kosher Salt Procedure: 1. Place the shallots and wine in a stainless steel saucepan on the stove. On high heat, reduce wine for about 12 minutes or until almost completely reduced. 2. Add lemon juice and capers to pan and reduce for about 1 minute. 3. Add cream and bring to a boil; reducing by half for about 2-3 minutes on medium heat. Reduce cream until desired thickness is achieved. This step can be done up to an hour before serving the sauce. Once the desired thickness is reached, set heat on low. 4. Cut butter into half-ounce cubes. Add cubes one at a time while constantly stirring with a whip. Wait until each cube is almost incorporated into the sauce before adding another. Once all the butter has been added, remove pan from heat, season with salt and serve. Tips: • If the sauce starts to separate on the edges while adding the butter and gets thin then add butter faster and lift pot up off of burner. If sauce starts to get very thick then add butter slower. • If you desire to hold the sauce, the trick is to not let it get too cold or too hot. Maintain a temperature no cooler than 100 degrees and no hotter than 130 degrees. If the oven is on and burners off, leaving saucepan on the stovetop will usually keep it warm enough. Stir the sauce every 15 minutes or so if holding the sauce.

 

Red Wine Vinaigrette:

Red Wine Vinaigrette:
1/2 cup red wine vinegar
3 tablespoons lemon juice
2 teaspoons honey
2 teaspoons salt
Freshly ground black pepper
1 cup olive oil

Pizza Sauce

Pizza sauce

 

TOPPINGS
One 14-ounce can peeled whole San Marzano tomatoes, drained
1/2 teaspoon dried oregano, crumbled
1/4 cup plus 1 tablespoon extra-virgin olive oil
Coarse sea salt and freshly ground pepper

 

Bled in blender do not heat or cook

Loin of Pork A L'Apicius

Loin of Pork A L'Apicius
(Serves 4)

Ingredients:
1/2 cup of honey
2 oz of red wine vinegar
1/2 teaspoon of curry
1/4 teaspoon of cayenne pepper
2 oz of canola oil
11/2 pound center cut boneless pork loin, trimmed
Salt and pepper
4 oz of water or chicken stock
2 tablespoons of butter

1. Preheat oven to 300 degrees F. Mix honey, vinegar, curry and cayenne in a bowl and set aside. Place a large ovenproof pan on the stove, over medium heat and add the oil.

2. Season the pork with salt and pepper and place in the pan. Cook the pork 30 seconds a side, but do not sear. Pour the honey mixture over the pork.
Pour the water or stock into the bottom of the pan. Roast the pork, turning the pork and basting it every 10 minutes. Allow to meat to rest for 10 minutes.

3. Serve with polenta, mashed potatoes or your favorite vegetable.

Meat loaf Glaze

1/2 cup Ketchup

¼ cup Balsamic Vin

Pinch Red peppers

 

Rub for Shrimp

 

Ancho Powder

Chili Powder

Brown Sugar

 

Combine with shrimp and fry in butter

Meat loaf Glaze

 

 

!/2 cup Ketchup

¼ cup Balsamic Vin

Pinch Red peppers

 

Rub for Shrimp

 

Ancho Powder

Chili Powder

Brown Sugar

 

Combine with shrimp and fry in butter