My recipes - Keyingredient

Chef Jim's Classic Meatloaf

By JimMac, www.rovingculinarian.com

This recipe is based on 2 lbs of meat

1 rib of celery
1 carrot
1 onion
3 cloves garlic
1 large can diced tomatoes, well drained
1 packet Knorr Onion Soup Mix
2 eggs
2 lbs. medium ground beef (or combination of beef, pork, and veal)
3 mild or spicy Italian sausages, removed from casings
1-1/2 t Dijon mustard
1/2 cup ketchup
2 T Worcestershire Sauce
1/3 cup parsley
1 t Italian herbs
1 cup breadcrumbs

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Sous Vide Halibut Beurre Rouge …with Shaved Asparagus, Morels, and Heirloom PotatoesHalibut Beurre Rouge with Shaved Asparagus, Morels, and Heirloom Potatoes

By JimMac, www.rovingculinarian.com

Halibut – Cooking Instructions: 1

For the Plating:
Serves 4
Cooking time: 20 minutes
4 (6 oz/180 g each) halibut fillets
1 stick (4 oz/113 g) unsalted butter
Salt, to taste
4 sprigs thyme
Heirloom Potatoes (recipe follows)
Shaved Asparagus with Balsamic Vinaigrette (recipe follows)
Morels (recipe follows)
Beurre Rouge (recipe follows)
Heirloom Potatoes
Serves: 4
Cooking time: 25 minutes
1 pound (450 g) heirloom potatoes (binje or similar)
2 ounces (60 ml) olive oil
5 sprigs thyme
Salt and fresh cracked black pepper to taste
1 . Preheat a traditional oven to 350°F (176.5°C).
2 . Wash the potatoes under cold water and transfer to paper toweling to dry.
3 . In a mixing bowl, toss the potatoes with the oil, thyme, salt and pepper.
4 . Transfer the potatoes to a foil lined baking sheet and cover completely with another sheet of aluminum foil.
5 . Cook in the oven for 25 minutes or until potatoes are tender.
6 . Remove from foil and keep warm.
Shaved Asparagus with Balsamic Vinaigrette
Serves 4
Preparation time: 10 minutes
2 green asparagus
2 purple asparagus
1 tablespoon (15 ml) good balsamic vinegar
Salt and fresh cracked black pepper
3 tablespoons (45 ml) olive oil
1 . Using a vegetable peeler, carefully peel the asparagus to create long shavings.
2 . To make the balsamic vinaigrette, whisk together a good balsamic vinegar, salt and pepper, then whisk in the olive oil in a slow steady stream. Set aside.
3 . When ready to serve, lightly and gently toss the asparagus shavings in the balsamic vinaigrette and season to taste.
Morels
Serves 4
Cooking time: 10 minutes
2 ounces (57 g) unsalted butter
2 shallots, chopped
8 ounces (227 g) fresh morels, trimmed and well washed
Salt and pepper to taste
1 . Heat a small sauté pan over medium heat and melt the butter.
2 . Add the shallots and cook until translucent.
3 . Add the morels and sweat until tender, about 5 minutes.
4 . Season to taste with salt and pepper, and hold warm until plating.
Beurre Rouge
Serves 4
Cooking time: 15 minutes
8 ounces (240 ml) red wine
1 tablespoon (15 ml) shallot, finely minced
3 sprigs thyme
1 ounce (30 ml) sauce meurette or cream
2 sticks (8 oz/227 g) unsalted butter, cubed and chilled
Salt and fresh cracked black pepper to taste
1 . In a non-reactive sauce pot over medium-high heat, pour the wine and add the shallots and thyme sprigs, and cook until reduced to a syrup-like consistency.
2 . Add the sauce meurette (or cream) and reduce by half.
3 . Reduce the heat to low, and using a wire whisk, incorporate a couple cubes of the butter, whisking continuously until the butter has melted.
4 . Gradually add more butter using the same technique until all of the butter has been incorporated.
5 . Strain through a fine meshed strainer and keep warm (but not hot) until ready to plate.