DIP YOUR QUAIL, WE SAY!!

This recipe came from a talented Vietnamese cook I worked with years ago by the name of Chau Tran,

not only was she a sweetheart but the lady knew how to cook!

A great dipping sauce for grilled quail, and don’t forget the ice cold beer!

                   Chef John Paul Khoury, Corporate Chef Preferred Meats Inc.

                     Chau's Sweet Scallion Soy Glaze

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

   1      tablespoon    peanut oil

   2      tablespoons   garlic -- minced

   2      tablespoons   shallots -- minced

   1      bunch         minced scallions -- white part only

   1      quart         soy sauce

   2      cups          rice wine vinegar

   2      cups          sugar

   2 1/2  quarts        water

   1      tablespoon    salt

                        corn starch slurry -- to thicken (optional)

                        reserved scallion (green part) -- chopped fine

Saute' shallots, garlic, and white part of scallions in oil until

translucent. Add soy, vinegar, sugar, and water. Simmer for 5 min.

Season, add green onions and tighten with cornstarch slurry

to desired thickness if you wish.

Wonderful soy glaze or dipping sauce for seafood, poultry, or grilled items!

                   - - - - - - - - - - - - - - - - - -

Billionaire's Bacon from Carnivore Club on Vimeo.

We've been sending out a ton of AtMyTable.com care packages to all our great customers and new acquaintances, and have been getting a lot of great feedback. The guys over at The Werehaus Brian and Austin Chu sent us this great video titled "Billionaire's Bacon" after they cooked it and ate it all.

Guys - if this is what happens when we send you our Bacon, we can't wait to send you some more AtMyTable.com goodies!

BEEF SHORT RIBS MANDARIN STYLE 

Read more about it at www.cooks.com/rec/view/0,1727,155185-236207,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

2 1/2 to 3 lbs. beef short ribs, cut into serving-size pieces
12 anise seeds crushed
2 tbsp. soy sauce
1/2 c. dry red wine
1/8 tsp. garlic powder
1/8 tsp. ground ginger
2 tsp. beef stock base
2 tsp. finely chopped mushrooms
1 c. hot water
1/4 tsp. Bouquet Garni for beef

Place short ribs in deep bowl. Add soy sauce, wine, garlic powder, and ginger. Pour over ribs. Marinate for several hours at room temperature or overnight in the refrigerator. Drain short ribs and brown in heavy frying pan. Add beef stock base and chopped mushrooms to hot water; combine with marinade. Pour over browned ribs. Crush Bouquet Garni and sprinkle over meat. Cover tightly and simmer slowly for 2 to 2 1/2 hours or until ribs are fork  tender. Makes 4 or 5 servings.

2.    The next day, pour the pork into a colander set over a bowl. Discard the onion and carrot. Squeeze the spice bundle over the meat, then discard the bundle. Reserve the pork, bouquet garni and the marinade.
 
3.    MAKE THE DAUBE: In a bowl, soak the porcini in 1 cup of hot water until softened, about 20 minutes. In a large skillet, heat 2 tablespoons of the oil. Season the pork with salt and pepper. Add half of the pork to the skillet and cook over moderately high heat until well-browned all over; transfer to a plate. Repeat with the remaining pork.
 
4.    Return all of the pork to the skillet and sprinkle with the flour. Stir over moderate heat until the flour has dissolved, about 1 minute. Add the brandy and carefully ignite it with a long match; shake the skillet until the flames die down. Return the pork to the plate. Add the remaining 1 tablespoon of olive oil to the skillet along with the onion and carrot. Season with salt and cook over moderately low heat, stirring occasionally, until the vegetables are lightly browned, about 10 minutes.
 
5.    Lift the porcini from the soaking liquid and coarsely chop them; reserve the soaking liquid. Add the porcini to the skillet and cook for 3 minutes, stirring.
 
6.    Preheat the oven to 250°. Line the bottom of a 4 1/2-quart enameled cast-iron casserole with the pork skin, fat side down. Spoon 1/3 of the pork over the skin followed by 1/3 of the vegetable mixture and 1/3 of the garlic cloves. Season with salt and pepper and sprinkle with some of the juniper berries. Repeat this layering 2 more times.
 
7.    Return the skillet to moderately high heat. Pour in the reserved porcini soaking liquid, stopping before you reach the grit at the bottom. Add the reserved pork marinade and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Boil until reduced to 2 cups. Pour this liquid over the daube.
 
8.    Tuck the reserved bouquet garni into the daube. Add enough water to the casserole to just cover the meat and bring to a boil over moderately high heat. Place a round of parchment paper directly on the surface of the meat and cover with the lid. Transfer the casserole to the oven and bake until the meat is tender, about 2 1/2 hours. Let cool to room temperature. Discard the parchment paper, bouquet garni and any bits of juniper berry. Refrigerate the daube overnight.
 
9.    MAKE THE GARNISH: Preheat the oven to 250°. In a large skillet, heat 2 tablespoons of the oil until shimmering. Add the oyster and cremini mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until the mushrooms are softened, about 5 minutes. Remove the lid. Continue cooking, stirring occasionally, until the liquid has evaporated and the mushrooms start to brown, about 4 minutes. Add the remaining 1 tablespoon of olive oil and the garlic and cook, stirring, until fragrant, about 3 minutes. Stir in the chopped parsley.
 
10.    Scrape the fat from the surface of the daube and discard it. Mix the mushrooms into the daube and bring to a simmer over high heat, stirring frequently. Bake the daube for about 1 1/2 hours, uncovered, until the liquid has reduced slightly and the meat is very tender. Stir in the vinegar, season with salt and pepper and serve.