Red Snapper stuffed with Satsuma Mandarins, Kumquats, and Thyme
Brush outside of the fish with oil and season with salt and pepper. Roast in pre-heated 425F oven for about 20-30 minutes or until internal temperature reaches 145F and the flesh flakes easily. (Cover loosely with tin foil if browning too much before final cooking time is reached.)
Magret Duck Breast
Cooking times depend on how cold the meat is before it goes in the pan. Ideally, let meat rest loosely covered at room temp for about an hour before cooking.
With a knife, score the skin of the magret in a cross-hatch pattern, making the squares as small as possible without cutting into the meat. Season with salt and pepper on both sides.
Place in a hot skillet skin-side down and reduce heat to medium. Cook for about 8 minutes, while regularly draining off the rendered fat.
Flip over and cook for about 8 minutes on the meat side.
Remove from the pan and cover with foil to rest about 10 minutes before slicing. USDA recommends an internal temp of 170F but many much prefer duck breast at around 135F internal temp for medium rare.
Wagyu Steaks
Excellent on the grill or seared in a hot skillet. As noted below, finish in the oven to achieve the precise doneness that you desire.
For the best flavor, season the beef at least 4 hours prior to cooking, and remove the cut from the refrigerator one hour before cooking to rest at room temp.
Grill or pan-sear the cut to medium-high heat, about 1 ½ minutes per side. If you're grilling, watch for flare-ups and rotate the cut to make a cross-hatch mark.
Finish the steaks on a higher rack in the barbecue with the lid closed or in the oven on 350º F to your desired doneness. Rare is generally considered around 125F, medium rare around 135F, and so on. Keep in mind that the internal temperature will continue to rise a little while you let the steaks rest covered loosely with tin foil for 5-10 minutes before slicing or serving.
Bacon-wrapped Beef Filet
Let steaks rest at room temperature about an hour before cooking. Season with salt and pepper.
Preheat oven to 450F. Heat a pan over medium-high heat. Add a little butter or olive oil (we prefer a mix of both) and sear steaks on each side. The pan should be hot so it only takes a about a minute to get nice color on the top and bottom of the steak. Transfer the steaks to the oven and roast to your desired doneness. Probably won’t take longer than 10 minutes or so. Rare is generally considered around 125F, medium rare around 135F, and so on. Keep in mind that the internal temperature will continue to rise a little while you let the steaks rest covered loosely with tin foil for 5-10 minutes before slicing or serving.
Rack of Lamb
Let rack rest at room temperature about an hour before cooking.
Preheat oven to 450F. Place rack on a roasting pan and roast for about 10-15 minutes. Turn the lamb rack over and finish roasting to your desired doneness. If the spice rub/marinade/lamb starts to get too brown, cover loosely with tin foil. Rare is generally considered around 125F, medium rare around 135F, and so on. Keep in mind that the internal temperature will continue to rise a little while you let the steaks rest covered loosely with tin foil for 5-10 minutes before slicing or serving.
Rack of Wild Boar
Let rack rest at room temperature about an hour before cooking.
Preheat oven to 375F. Season the rack with salt and pepper. Heat a pan over medium-high heat. Add a little butter or olive oil (we prefer a mix of both) and sear the rack on all sides. The pan should be hot so it only takes a minute or two to get good color. Transfer the rack to a roasting pan and roast in the oven to your desired doneness. Many enjoy wild boar at about 140-145F. Keep in mind that the internal temperature will continue to rise a little while you let the rack rest covered loosely with tin foil for 5-10 minutes before slicing or serving.
Lobster Tail
Prime to grill, steam, broil, bake, and more.
Shelva’s Sweet & Spicy Sticky Buns with dried cherries and goat cheese
Yields 12-15 buns
Dough:
1 oz active dry yeast
2 oz granulated sugar
0.5 fl oz milk
5.5 fl oz buttermilk
1 tsp vanilla extract
Zest of 1 orange
1 tsp orange juice
2 egg yolks
2 tsp salt
1 lb all-purpose flour
8 oz unsalted butter, very soft
Mix yeast, sugar, milk, buttermilk, vanilla, and orange zest and juice in large bowl. Add yolks, salt, flour, and butter, and mix until dough comes together. Turn dough out onto lightly floured surface and knead until butter is completely distributed and dough is smooth. Cover and let rise until doubled, 1-2 hours.
Topping:
3 fl oz Mike's hot honey
3 oz brown sugar
2 oz chopped walnuts
Mix topping ingredients until well combined. Lightly grease muffin cups, and distribute topping mixture evenly among cups, about 1 tablespoon each.
Filling:
4 oz dried cherries
1/4 cup brandy
1/4 tsp dried thyme
4 oz fresh goat cheese, crumbled
3 oz unsalted butter, melted
Preparation
While dough rises, combine cherries and brandy in saute pan and cook over medium heat until brandy just comes to a boil. Remove from heat and let cherries absorb brandy.
Punch down risen dough and let rest 10 minutes. Roll out dough into a rectangle approximately 12" x 18" and 1/4" thick. Brush with melted butter, sprinkle with thyme, and evenly distribute soaked cherries and goat cheese over the dough. Roll up dough starting at long edge. Cut dough into inch thick slices and place a slice in each muffin cup. Cover pan and proof buns until doubled, about 20 minutes. Bake at 325 until browned, about 25 minutes. Invert pan onto parchment-lined sheet tray so topping pours over buns.
