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SummerTime and the Eating is Easy
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Summer is upon us!
I really enjoy when the days become longer, and I can enjoy some sunshine after work. Drinking some melon SoBe, crushed ice, and rum on my balcony. Kitchens can be so dreary. I think I'll post up some simple summer fare, since we all have the ole BBQ a blaze.
(below is appox. for 2-4 eaters, please adjust)
Appitezer:
Rillette de Canard.
2 Duck breast (you can use chicken if you wish, duck is much better though)
4 Shallots
1 Garlic blub
Fresh Cliantro
Fresh Thyme
1/2 cup Black olives
2 cup Olive oil (or more)
1/4 cup Dijon mustard
Baggette (French Bread)
Brie Cheese (as much as you want)
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Making a good confit takes time, which is what we are doing here. First in a pot heat some olive oil unitl it is smoking hot. I mean hot! Remove from heat and let sit 5 mins. Into this pot put your Duck Breats, chopped shallot, galic, cliantro and thyme. Let this sit for about 6 hours in fridge. You can let it sit longer if you wish. Once it has sat remove from cold source and into your oven at low heat 200F, for about 2 hours. Add more oil if it looks dry.
Now you'll want to turn on the BBQ, as the confit cooks.
Brie is awesome on the grill, coat your brie with some oil and let it roast on the Barbie, just until it melts. We'll sever this with our Rillette.
Pitted Black Olives and the dijon musturd go into your food processor (or what have you) blend well. Remove your duck from oven (make sure its cooked) and blend that in aswell (Just the duck!).
Server with the French Bread, Grilled Brie, and some of the confit oil, and love.
Enjoy!
Now...
Main
(This can be done with fish aswell. I suggest Tuna or Salmon, only cus I enjoy them.)
Pear Pork Madilion Salade
4 Pork Madilions
2 pears
1 cup yogurt
1 cup Halzenuts
1 bunch Watercress
Rosemary
Sugar
Salt/pepper
1 tbsp Honey
1 lemon
(this perp can be done while you make the confit you serve as your app. the confit rillette should give you lots of time to serve up this, if not feed them more brie and olives. mmmm olives)
Skin and pit your pears. A simple task done with a pearing knife, ironicly. (PM me we any questions). Place the Pears on your BBQ with care, turning then to get color, but not to burn. Into the food processor they go. Puree, I mean pulp! GO, GO, GO. Add the yogurt when all is good.
I guess I shoula metioned yo roast the rosemary and hazlenuts aswells!
You can do this in tin foil, easily done. Add this to the Pear/Yogurt. Sugar? Salt/Pepper? to taste. and the love, extra love.
This is your base for the plate.
On top of this place some Watercress you soak in lemon/honey water before.
Grill you Pork (or other) to tasters choice and you are done.
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I don't do desserts.
i really need to get aroudn to some good brunch stuff soon don't I?
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