Ingridients:
2 tablespoons Creole or whole-grain mustard
2 tablespoons chopped green onion tops, green part only
1 1/2 teaspoons prepared horseradish
1 teaspoon chopped garlic
1 teaspoon yellow mustard
1 teaspoon hot sauce
1/2 teaspoon Worcestershire sauce
1 tablespoon fresh lemon juice
1 large egg
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup plus 2 tablespoons vegetable oil
2 tablespoons chopped fresh parsley leaves
1 to 2 hard boiled eggs, chopped
1 1/2 tablespoons drained and coarsely chopped capers
Preparation:
In the bowl of a food processor or blender, add the Creole mustard, green onions, horseradish, garlic, mustard, hot sauce, Worcestershire, lemon juice, egg, salt, and pepper. Process until smooth, about 30 seconds.
With the motor running, slowly pour the vegetable oil into the blender or food processor in a slow, steady stream. Add the parsley and pulse to combine. Transfer to a container, fold in the chopped eggs and capers, cover, and refrigerate for 1 hour before using. This sauce will keep, refrigerated, for up to 24 hours.
Yield: 1 1/2 cups
White Wine Gravy:
Ingridients:
2 tablespoons vegetable oil
1 cup minced onions
Salt and freshly ground pepper
3 tablespoons butter
2 tablespoons all-purpose flour
1 cup white wine
1 cup milk
Preparation:
Heat oil in a saucepan over medium heat. Add onions and saute until tender. Season with salt and pepper. Add butter and flour and cook for about 2 minutes. Add white wine, bring to a boil, and cook until reduced by half. Reduce the heat to a simmer, add milk, and simmer until thickened. Keep warm until ready to serve chicken. Drizzle sauce around the plate of chicken.
AJ's House rub
This rub is useful to prepare pork/chicken/beef when a simple base is needed,,,,it could be use for Turkey as well, but it does not have a good turn out of Lamb or goat as the flavours are not really enhance by the mixture of seasonings.
Ingridients:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Preparation:
Just mix all ingridients on a mason jar and shake, store on a fresh cupboard to avoid cruming due to humidity.
Cabernet Sauce
Ingridients:
1 tbsp butter (15 ml)
1 clove garlic, sliced thin
1 x shallot, sliced
2 sprigs rosemary
1/4 cup balsamic vinegar (60 ml)
1 cup cabernet sauvignon wine (250 ml)
2 cups beef broth (500 ml)
2 tbsp cold butter, cubed (30 ml)
1/2 tsp Dijon mustard (2 ml)
1 tbsp grape seed oil (15 ml)
1 cup chanterelle mushrooms (250 ml)
1 x bay leaf
coarse salt and freshly cracked black pepper
In a small saucepot over low heat, using the butter, cook the shallots, garlic, rosemary and bay leaf for 15 to 20 minutes or until shallots begin to caramelize. Add the balsamic vinegar to deglaze, increase heat to medium, and reduce until almost all liquid is evaporated. Add the wine and reduce to a quarter of a cup. Add beef broth and reduce by half. Whisk in the cold butter and Dijon mustard. Strain the sauce. Keep warm or reheat before serving.
In a small sauté pan over medium heat, using 1 tbsp. of grape seed oil, sauté the chanterelles for 4 minutes or until they have wilted. Season with salt and pepper. Combine the chanterelles to the strained reduction. Keep warm. Alternatively, sauté the chanterelles at the last minute and serve with the lamb.
Olive Tapenade
Ingridients:
1/4 cup olive oil
2 cups onion, diced
1/4 cup capers, drained
1/2 cup sun-dried tomatoes
1/2 cup brine-cured olives, pitted
2 anchovy fillets, drained, rinsed and patted dry
In a large sauté pan over low heat add the olive oil and cook onions for about 30 minutes until well caramelized. Transfer to a food processor. Add the sun-dried tomatoes, capers and olives. Process until paste forms. Season with salt and pepper. Tapenade can be kept covered in refrigerator for two weeks.
Red Wine Balsamic Cherry Sauce
Ingridients:
1 Cup red wine
1/2 cherries
4 tbs balsamic vinegar
Preparation:
Place empty skillet over medium high heat which was used to brwon any meat. Add the red wine and use a wooden spoon to scrape up the crisp caramelized bits remaining in the bottom of the pan. Add half of the cherries and the balsamic vinegar and allow the mixture to cook for 5 minutes. Add the remaining cherries and cook for 1 minute.
At this point the sauce should be slightly reduced and the cherries warmed through. Season to taste with salt and pepper.
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