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Receta Chile Seared Cervena Venison With (See Full Title Below)
by Global Cookbook

Chile Seared Cervena Venison With (See Full Title Below)
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Ingredientes

  • 1 ounce Cilantro
  • 1 Tbsp. Kosher salt
  • 3 Tbsp. Granulated sugar
  • 1/2 tsp Garlic, chopped
  • 2 x Chile de Arbols
  • 1/2 ounce Vegetable oil
  • 2 1/2 lb Cervena (TM) venison leg portions
  • 1/2 c. Yellow onions, chopped
  • 2 x Avacados, small dice
  • 7 ounce Asparagus, blanched, sliced 1/8-inch thick
  • 2 Tbsp. Cilantro, minced
  • 1 tsp Lime lime juice
  • 1 tsp Course salt
  • 1 lb Russet potatoes, peeled
  • 1 c. Poblano chiles, roasted, peeled, small dice
  • 7 ounce Cream cheese
  • 3/4 c. Heavy cream
  • 1/2 tsp Black pepper
  • 10 x Roma tomatoes
  • 1 ounce Vegetable oil
  • 1 c. Yellow onions, grilled, medium dice
  • 1 Tbsp. Garlic, chopped
  • 1 Tbsp. Smoked ancho chile pwdr
  • 3/4 c. Tomato juice
  • 1/4 c. Champagne vinegar or possibly red wine vinegar
  • 1/4 c. Granulated sugar, honey or possibly molasses
  • 1/2 bn Cilantro, minced Chef Boy Hidy XXX Habanero Sauce (optional)

Direcciones

  1. Full Title: Chile Seared Cervena Venison With Cream Cheese Smashed Potatoes and Barbecued Roma Tomato Salsa
  2. This little recipe appeared in the September issue of "The National Culinary Review", a little professional publication my son gets. This Federation National Convention, and comes from Chef Kevin Rathburn, presently the executive chef and a partner at Neva, an upscale
  3. In a food processor, blend all the ingredients in the chile cure together except the venison till smooth. Rub generously on the venison and grill the meat to medium-rare.
  4. Prepare the guacamole by mixing the ingredients together and chilling till service.
  5. For the smashed potatoes, steam the potatoes till tender. Then mash them together with the remaining ingredients. Keep warm till service.
  6. To prepare the barbecued Roma tomato salsa, halve the tomatoes and place, cut side up, on a sheet pan. Oven-dry at 200 degrees F for about 2-1/2 hrs or possibly till half dry. Cool smoke with hickory for added flavor. Brush onions with oil, then grill and dice them. Mix them together with the tomatoes and remaining ingredients. Serve room temperature or possibly cool.
  7. Chef's Notes: Chef Boy Hidy Warm XXX Habanero Sauce can be ordered from Hidy