In my Belly…Pinot Braised Oxtail and Horseradish Parsnip (Puree) Mash Recipe

Pinot Braised Oxtail and Horseradish Parsnip Puree Mash Recipe

Pinot Braised Oxtail and Horseradish Parsnip Puree Mash Recipe

Pinot Braised Oxtail and Horseradish Parsnip Puree Mash Recipe

Unctuous Oxtail and easy-peasy Parsnips.

  • Prep time: 25 minutes
  • Cook time: 3.5 hrs
  • Yield: Serves 2

INGREDIENTS

Oxtail

  • 1 lb Oxtail
  • 1 Cup Pinot Noir
  • 1 Cup Water
  • ½ Large Yellow Onion
  • 1 Tbsp Olive Oil (not extra virgin)
  • 2 Garlic cloves, finely chopped.
  • Rosemary sprig
  • S&P

Parsnip Mash

  • 2 lbs Parsnips
  • 2 cups Milk
  • ¼ Cup Butter
  • 1 Tbsp Horseradish
  • S&P

Demi

  • 1/3 Cup Pinot Noir
  • ½ Cup Reseved braising liquid strained
  • S&P
Pinot Braised Oxtail and Horseradish Parsnip Puree Mash Recipe

Pinot Braised Oxtail and Horseradish Parsnip Puree Mash Recipe

 

METHOD

The Oxtail

1 Dry and S&P the Oxtail.

2 Brown the Oxtail in your heavy saucepan, all 6 sides.

3 Add Pinot Noir and water to cover to 2/3 depth of the meat.

4 Add the Onion.

5 Add the Garlic.

6 Add the Rosemary sprig.

7 Add S&P.

8 Bring to a boil, reduce and cover, cook for 2 hours, flip the oxtail and top up liquid with water. Cook for 1 to 1.5 more hours/ Check for doneness.

9 Remove the meat from the bone and set aside.

10 Strain the cooking liquid and set aside.

 DSCN0921

The Parsnips

1 Peel and trim the Parsnips.  Cut into uniform pieces.

2 Place in a medium saucepan with the Milk, bring to a boil, reduce and cover.  Cook until soft.

3 Drain (reserving milk) and add Horseradish and Butter.  Mash

4 Add back the milk until perfectly smooth

5 S&P to taste.

DSCN0923

The Demi-Glaze

1 Add 1/3 cup of wine to the Oxtail braising pan, deglaze.

2 Add ¼ to ½ cup of the reserve braising liquid.

3 Reduce to 1/3 cup.

 

The Service

1 When ready to serve, place parsnip mash on plate

2 Add Oxtail on top

3 Share out the demi-glaze over the Oxtail/Mash.  I also decorated with Rosemary Oil.

4 Enjoy.

DSCN0922

In my Belly…Zucchini Spaghetti Bolognese Recipe

Zucchini Spaghetti Bolognese Recipe

 

Zucchini Spaghetti Bolognese Recipe

Zucchini Spaghetti Bolognese Recipe

 

All the Flavor of Spaghetti Bolognese without the bloat.  My kids loved it.

  • Prep time: 20 minutes
  • Cook time: 45 minutes
  • Yield: Serves 4

INGREDIENTS

Bolognese

  • 1 lb Organic ground beef
  • 1 16oz can Organic crushed tomatoes
  • ½ large yellow onion, chopped.
  • 1-2 Tbsp Olive Oil
  • 2 Garlic cloves, finely chopped.
  • Pinch Oregano
  • Pinch Thyme
  • S&P

Zucchini Spaghetti

  • 2 lbs Zucchini or Yellow squash, I used both.

    Zucchini Spaghetti Bolognese Recipe

    Zucchini Spaghetti Bolognese Recipe

METHOD

The Bolognese

1 Soften the onion in the Olive Oil until translucent. Set aside.

2 Brown the beef in the same skillet, really brown it!

3 Add the onion back.

4 Add the can of Tomatoes and cook for 15 minutes.

5 Add the garlic, Thyme, Oregano.

6 Add S&P.  Taste.  Cook for 20 more minutes.  Taste and adjust seasoning as necessary.

 

The Veg

1 Wash the squash.

2 On a mandolin, or your equivalent, julienne the squash lengthwise.

3 Place in a bowl and cover with a towel.

The Service

1 When ready to serve, microwave the faux spaghetti for 1 minute and place in a colander to drain.

2 Place a cup and a  ½ of the faux spaghetti on a plate and cover in the Bolognese sauce.

3 Enjoy the guilt free, veg spiked meal.

Zucchini Spaghetti Bolognese Recipe

Zucchini Spaghetti Bolognese Recipe

In my Belly…Cocoa and Coffee Rubbed T-Bone Recipe with Bagged Spinach Salad

Cocoa and Coffee Rubbed T-Bone Recipe with Bagged Spinach Salad

Cocoa and Coffee Rubbed T-Bone Recipe with Bagged Spinach Salad

Cocoa and Coffee Rubbed T-Bone Recipe with Bagged Spinach Salad

All the Flavor of Summer without the heavy Workload of trying to impress a Date

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Yield: Serves 1

INGREDIENTS

  • 1 large Organic T-bone (store called it a Porterhouse, too small I think)
  • 1 Bag Spinach salad (Cheat!)

Dry Rub

  • 1 tbsp Cocoa powder
  • 1 tbsp Espresso Powder (fine)
  • ½ tsp Cumin
  • ½ tsp Coriander
  • Pinch Ancho Chili powder (any chili powder works)
  • S&P

METHOD

The Flesh

1 Season your T-Bone liberally with the Dry Rub, allow to come to room temperature (approx 20 min).

2 Place flesh on an oiled grill (you’ve already got the grill ready) and cook to your desired temp.

3 Let rest at least 5 minutes.

 

The Veg

1 Prep the salad with the provided accoutrements.

 

The Service

1 Put on a plate. Serve without Starch.

2 I had this with a Merlot which I learned on a recent trip to Sonoma goes well with the Cocoa treatment. I would also recommend a Zin, Cab or Syrah.  And FOR SURE a big hoppy beer such as an IPA would do well here.

 

 

In my Belly…Simple Summer Mixed Grill Recipe

Simple Summer Mixed Grill Recipe

Mixed Grill Recipe

Mixed Grill Recipe

A grain-less way to celebrate grilling

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Yield: Serves 2-3

INGREDIENTS

  • 1 large Organic steak, I used a striploin (N.Y)
  • 2 Free Range Organic chicken breasts
  • 3 Bratwurst (not Organic)
  • 3 Endive, halved lengthwise
  • ¼ cup Shredded carrot
  • S&P

Vinaigrette

  • 2 tbsp Spanish extra virgin olive oil
  • 2 tsp Dijon mustard (Maille)
  • 1 tsp Champagne vinegar
  • S&P

METHOD

The Flesh

1 Season your steak and chicken liberally with S&P, allow to come to room temperature (approx 20 min).

2 Place flesh on an oiled grill (you’ve already got the grill ready) and cook like you know how.

3 Let rest. 

The Veg

1 Season your endive and place face down on grill for 10 minutes, flip and cook 5 more.  Remove and let cool (They are great hot, warm or room temp.)

2 Toss the carrots into the vinaigrette and Slather the endive with it.

The Service

1 Put on a plate. Serve without Starch.

Summer Mixed Grill

Summer Mixed Grill