In a previous post I went through the process of cooking short ribs slow and low for 72 hours. Here is a finished product that we served as an appetizer and once seared on all four sides it is warm and tender in the middle and falls apart with a spoon! To make the short ribs you can follow this link, the Meyer lemon gribiche is a great accompaniment to fish as well and you can see my recipe here, and for the white soy marinade on the matsutake mushrooms you can follow below.
The White soy marinade can be used in many applications, such as lobster, fish, and other vegetables. It is a very standard vinaigrette that is very light but defined in terms of flavor. It can also be used as a light dressing on a salad.
White Soy Vinaigrette/Marinade
1/2C White Soy/Shoyu
1t Mushroom Powder
2t Palm Sugar
1/2C Rice Vinegar
1ea Meyer Lemon
1/4C Canola oil
This marinade/dressing works well with fish, mushrooms, light pork dishes, and as a finishing sauce for a stir fry.
Brussels sprouts have become my favorite vegetable in the past few years, and with the addition of local mushrooms and some cured meat, you can’t go wrong. This very simple salad or appetizer is quick to make and can also make a great side dish to beef and pork. This recipe is very general and it can be adjusted very easily to your liking.
Roasted Brussles and Oregon Mushrooms
1 Handful of your favorite mushrooms ( I used white chantarelle’s, yellow chantarelle’s, and lobster mushrooms)
~1C Creamy style dressing ( My favorite is a parsnip vinaigrette, below)
4ea Slices of Guanciale, prosciutto, duck prosciutto, lardo, or speck
AN Salt, Pepper, and olive oil
3/4C. White balsamic
2.5C. Blended oil
Brussels and Mushrooms
Another pâté to add to the collection, this one has some seasonality to it with the huckleberries. Fresh huckleberries have been popping up in the past few weeks and they are delicious. You can certainly use frozen huckleberries from the previous season or buy a bundle and freeze them yourself for future culinary endeavors.
I used the same base recipe from previous pâté ventures, but I made some small changes. The biggest change was the protein, we had a mass amount of pigs this summer, therefore, the protein was changed to pork. The pork that I had was very lean so I added some chilled pork fat. The liver will remain as duck, and the same general spices will be used. The addition of lobster mushroom powder will add some earthiness, not that it needs a lot more, and the huckleberries add a nice savory fruit note that can mellow the salt quite a bit. The last item that was added were hazelnuts, we recently started buying hazelnuts from a local roaster in Eugene, OR by the name of Evonuk Oregon Hazelnuts. They deal mostly in wholesale but their products are not to be passed up. Their hazelnuts are carefully picked and are very consistent, they have a very nice floral note that I have never tasted in a hazelnut.
Pork Pâté with Hazelnuts and Huckleberries
2.75# Pork shoulder
5.55oz Duck Liver
1.5oz Pork Fat
1/2C Diced White Onion
2T Chopped Garlic
1.4t Black Pepper
.6t Pâté Spice
2.75T AP Flour
1T Lobster Mushroom Powder (we made this after our first large shipment of lobster mushrooms, any type of mushroom powder will work.)
2C Fresh Huckleberries
I have always been fascinated with mushrooms and love to eat them. One day I went into my cooler and noticed a little fuzz on the base of our oyster mushrooms so I decided to put them in a slurry of wood chips and water. This experiment is to try and grow one of the easiest mushrooms to grow at my house.
This round of experimenting is done, we did not boil the wood chips, which we should have to sanitize them, so there was some un-wanted mold growing. Round two will involve cardboard and coffee grounds.
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