Braised Baby Beets

Ingredients:

1 bunch Baby Beets

½ Cup White Wine

2 Cloves Garlic (roughly Chopped)

1 Tbsp Extra Virgin Olive Oil

1 Tbsp Fresh Thyme (roughly chopped)

1 Tsp Kosher Salt

1 Tsp Fresh cracked black pepper

Procedure:

Trim off the root and top of the beets and scrub thoroughly. Coat the beets in olive oil and season with a good amount of salt and pepper. Place beets, wine, garlic, and thyme in a medium sauce-pot with a lid. Cover and place in your wood fired oven at 500° or your conventional oven at 375°. Braise until tender (can be easily cut with a butter knife or fork).

Allow to cool and remove skin. Serve whole or slice into wedges and add to a salad.

Baby Beet Salad

Mustard Crusted Rack of Lamb

Ingredients:
1 Rack of lamb, fat trimmed off
2 Tbsp Dijon Mustard
1Tbsp Garlic Powder
1Tbsp Penzeys Lamb Seasoning
TT Coarse Sea Salt
TT Fresh Cracked Pepper
1Tbsp Olive oil

Procedure:
Trim the excess fat and the silver skin from the lamb rack. Spread the mustard evenly across the entire rack. Evenly coat the rack with your remaining seasonings (note: we recommend you add the ingredients separately). Cover with plastic wrap and leave out until the meat is about room temperature.

In a Wood Fired Oven:
Preheat your oven to about 600°F. Heat a ribbed grill pan or soapstone griddle up by placing it on a bed of coals or in the fire. Coat Lamb rack with olive oil and sear evenly on all sides while in the oven. Roast until you achieve your desired internal temperature (refer to chart below).

In a Conventional Oven:
Preheat your oven to 375° F. Heat your ribbed grill pan or soapstone griddle on your stove over high heat. Coat Lamb rack with olive oil and sear evenly on all sides. Roast until you achieve your desired internal temperature (refer to chart).

Rare 120 to 125 degrees F Medium 140 to 145 degrees F
Medium Rare 130 to 135 degrees F Medium Well 150 to 155 degrees F

Roasted Suckling Lamb

La Estrada

Today we are making lunch in our beautiful copper mobile oven unit, La Estrada. Just wanted to share a photo- because it is so fantastic! This is not only one of our wood fired ovens, but is also a one of a kind work of art, custom designed and created by Chef Michael Gerard.


New York Steak Au Poivre

Lunch at the Wildwood Test Kitchen!

So, as most of you probably know- we make, bake, cook and grill most of our weekday lunches here at the Wildwood Test Kitchen.

Just wanted to share a photo of one of my favorites: Baby back ribs and Tri-Tip grilled on one of our own designs, The Genghis Khan Hibachi.

Delicious and smoky flavor. Is your mouth watering yet?
Chinese Style Ribs

Smokey and Spicy Brushetta- Delicious Tapas!

Ingredients:
Firm Polenta-
3 C Water
1 C Corn Meal
2 Tbsp Butter
TT Kosher Salt
TT Fresh Cracked Black Pepper


Bruchetta topping:
3 Large Tomatoes ( ¼” dice)
2 Gloves Garlic (minced)
1/4 C Tomato Sauce
1 Tbsp Extra Virgin Olive Oil
1 tsp Smoked Paprika
Dash Cayenne Pepper
TT Fresh Cracked Pepper
TT Fresh Grated Parmesan
TT Sea Salt

Procedure:
To make firm polenta, boil water and gradually whisk in cornmeal. Reduce heat to medium low, add butter and season. Continue to stir until mixture thickens. Once polenta has cooled, roll into a log using parchment paper and saran wrap, place in the refrigerator overnight.
The Next day, remove the polenta from the refrigerator and unwrap. The polenta should be firm enough to slice into ½ inch discs; season to taste with salt and pepper. Pan Fry polenta discs in a medium high skillet with a small amount of olive oil until golden brown, flip and repeat.
Place all of the ingredients (excluding the parmesan) for the bruchetta topping in a bowl and stir to incorporate fully. Spoon a small amount on each of the pieces of fried polenta. Sprinkle a small amount of parmesan on each bruchetta. Place in a hot oven until cheese melts. Serve hot or at room temperature.
Gorgonzola Polenta