Mushroom Rubbed Steak
Combine:- 1 tablespoon kosher salt
- 5 garlic cloves, finely chopped
- 1 tablespoon hot red pepper flakes
- 1 tablespoon black pepper
- 1/4 cup dry porcino mushrooms, ground to a fine powder in a spice grinder or food processor
- 1/4 cup extra virgin olive oil
*Rub steak, 2" thickness, and leave refrigerated overnight, wrapped in plastic. Scrape rub off before grilling.
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Paprika ice cream
1/2 C sugar
1 vanilla bean
1/4 C sweet Hungarian paprika
1 1/2 C heavy cream
Pour the heavy cream into a saucepan. Slice the vanilla bean in half, the long way, and scrape the seeds out into the heavy cream, then throw the rest of the bean in after them. Add the paprika and sugar and bring almost to a boil, then let steep, covered, until the flavor is desired strength. Chill, whisk in the milk and put through an ice cream maker – I recommend Tai’s.
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Fig Paté
1 - Tub of Chicken Livers (16 oz??)
4 - Slices of Bacon
1 - Sausage Link (optional)
1/4 - Stick of Butter
1 - Large Onion
3 - Cloves of Garlic
1 - Cup of Dried Mission Figs, thinly sliced
Salt and Pepper (to taste)
Bourbon (to taste)
Fig Jelly Topping:
Fresh figs
Sugar
Gelatin
Bourbon
For Paté: Boil the chicken livers until cooked (approximately 10 minutes). Cool and remove sinewy parts. Cook bacon and sausage in a skillet. Remove and set aside. Cook onion and garlic in pork fat until slightly soft. Add liver, bacon, sausage, butter, onions, garlic, salt, and pepper to a food processor. Pulse until desired consistency. (I like it mostly smooth but with some small chunks still in it). Add sliced dried figs and bourbon to taste. Pulse lightly to mix (it is nice to have bigger piece of fig so you do not want to over blend). Transfer mixture into a ramekin and top with fig jelly mixture. Place in the refrigerator to cool and let fig jelly set.
For Jelly Topping: Blend figs with water. Add mixture to a sauce pan and add sugar to taste. Reduce until it reaches a thick consistency. Dissolve a small amount of gelatin in a few tablespoons of cool water and allow to sit for at least five minutes. Add gelatin mixture and mix. Add bourbon to thin mixture to desired consistency (remember it will thicken as it cools).
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Fig and Sausage Stew
Add:
- 1-2 T of tomato paste
- a hand full of chopped onions
- other veggies (I used a colorful array of thinly sliced., per-cooked, fingerling potatoes)
- a light pour of coconut milk, approx. 3-4 T (just enough to mellow the tomato, but not so much that it overpowers the fig)
While this is all simmering, prepare the sausage. I used bratwurst-cooked in a summer ale. Would be better if meat were browned first, then add the beer, and a couple figs. Add this to the soup pot and season to taste--a dash of Complete, and a little pepper was all it needed.
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Buttery Cheesy Figs
- fresh grated Parmesan cheese
- 2-3T butter
- balsamic reduction (cook down balsamic with black forest figs)
Melt butter is a small frying pan. Cut slits/an X in the tops of the figs and place in the pan face up. Spoon butter over the figs while they cook. Remove once they have softened and opened up. Add cheese, and a few drops of balsamic reduction. (You could also add nuts to give a crunch).
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