A Simple Summertime Favorite...
Preheat Oven to 350-400 degrees Fahrenheit.
12 Whole ripe Roma Tomatoes
2 Medium white onions quartered
4 Whole cloves of garlic (skin on)
5 Whole Jalapenos
1/4 Cup Olive Oil
Place vegetables in a large bowl. Toss with olive oil. Put vegetables in a large cast-iron skillet. Place the skillet in the wood oven (or conventional oven) and roast till vegetables are blistered and modestly charred. This is approximately 15-25 minutes.
Set aside and let cool. Place the roasted vegetables in an 11 Quart food processor, reserving the olive oil. Pulse to desired consistency.
Friday, April 9, 2010
Thursday, April 8, 2010
Short Ribs (prepare with your favorite recipe or contact Wildwood for our favorite recipe.)
3 Cups Water
1 Cup Cornmeal
2 Tbsp. Butter
To Taste Kosher Salt
To Taste Fresh Cracked Black Pepper
To make firm polenta, boil water and gradually whisk in cornmeal. Reduce heat to medium low, add butter and seasoning. 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 1/2 inch discs; season to taste with salt and pepper. Pan fry polenta discs in a medium high skilled with a small amount of olive oil until golden brown, flip and repeat.
To make short rib topping, remove short ribs from liquid and set aside. Strain remaining liquid through a fine mesh strainer and reduce over high heat until about 1/4 of the original volume is left (should be thick.) Chop short ribs into 1/2 inch cubes and add back to reduced liquid. Spoon a small amount of meat onto each of the pieces of fried polenta. Garnish with creme fraiche, pine nuts and slice scallions. Serve hot!
Thursday, April 1, 2010
1/2 Cup Virgin Olive Oil
2 Garlic cloves, minced
1 Tsp Dried oregano
28 oz (two 14 oz cans) Chopped tomatoes (fresh or canned), drained and juice reserved
To Taste Sea salt and fresh ground black pepper
Begin by heating a large saute pain in the oven, add oil and heat almost to smoking point.
Using caution, add the garlic, oregano, and tomatoes (sauce may have the tendency to sputter.) Stir and place the pan back in the oven. Continue cooking, stirring every few minutes, until the sauce is thick and glossy. Season to taste with salt and pepper.
Pass sauce through a food mill placed over a bowl. Place smooth sauce (without the skin and seeds) back in the pan and place in the oven until desired thickness is reached.
Note: you can add sugar if the tomatoes are too acidic.