The Texana Review - Podcasts

Another recipe from Damon Doran - "Rochester Jerky"

My friend, Damon Doran, (who, along with his charming wife, Daril, fed and housed me on a recent trip to Dallas) continues to find delectable recipes to tickle a Texan's palate. 

Here's his comment on Rochester Jerky...

"Well, no doubt you've heard of Buffalo Chicken Wings, but have you heard about Rochester Jerky?  A friend of mine from Rochester, New York, Jeff Griffin, has turned me on to one of the best tasting jerky recipes I've ever tasted."

Here's how Damon (or Jeff, rather) suggests you put this recipe for Rochester Jerky together:

 

Start with Top Round Roast, about 3-5 lbs.  It should be semi-frozen to facilitate uniform cuts (Damon suggested using a very sharp, serrated knife for slicing).

Combine the following in a slurry in your favorite pot:

Soy Sauce – 10 oz
Soy Sauce less sodium – 10 oz
Teriyaki Sauce – 10 oz
Tabasco Sauce - 1 oz
    (Note: if you desire, use a flavored Tabasco.  For the first time, however, Jeff suggests using the Original)
Red Devil Cayenne Pepper Sauce – 3 oz
Garlic Salt/Parsley – 3 tbl
Black Pepper – 2 tbl
Worcestershire Sauce – 5 oz
Garlic-Pepper Blend – 3 tbl

Marinate the roast slices for about a week, stirring everyday.  At the end of the week, lay out the slices on dehydration trays and dehydrate for at least six hours.  Rotate the trays and dry for another four hours.  Continue drying to suit your personal liking for texture.

The Rochester Jerky is finely augmented by a New World Cabernet or a good ole frosty cold 12 oz Pilsner.

Thanks Damon!  and Jeff!

Technorati Tags: Texana Review,Ed Blackburn,recipes,cooking,food,drink

Roasted Garlic Flan from Damon Doran (new & improved!)

When the popularity of my father's recipes from his book, Purloined Recipes, became evident, I put out a call to friends and family for any recipes they thought you would enjoy.  I've been pleasantly surprised with the response, so get out your index cards and get ready for a slew of delectable recipes from locals to world travelers!

This one comes from my friend and culinary devotee, Damon Doran, who lives in the Dallas area.

Its title?  Roasted Garlic Flan. 

His comment? "It's a dish even "W" would like!"

Listen...

8:26 minutes

Music by Dave Howard
under Creative Commons License
Podshow Podsafe Music Network

ROASTED GARLIC FLAN

4-4oz ramekins
8 jumbo shrimp, peeled, deveined but leave the tails on
2-3oz jumbo lump crabmeat
2 cups of heavy cream
4 egg yokes
2 whole eggs
1 tbl roasted garlic pods
½ tsp white truffle oil
Salt & pepper to taste
4oz dry vermouth demi glaze
1tbl butter
1 glass of your favorite wine

To make the Flan:
Preheat oven to 300 degrees
Mix the 4 egg yokes and the 2 eggs in a bowl
Add the roasted garlic pods to the cream and bring to a simmer careful not to get it too hot
Pour the cream mixture over the eggs and egg yoke and mix well
Season to taste and add the ½ tsp of white truffle oil
Pour the cream and egg mixture into 4 well oiled or buttered ramekins
Place the filled ramekins into a small roasting pan
Now fill the roasting pan half way up with warm water
Place the pan (be careful not to spill) in the preheated oven for about 30-45 minutes or until the flan looks set
Take the pan out of the oven and remove the flan filled ramekins and allow them to rest before using them
You can prepare the flan 1 to 3 day in advance just keep them in the fridge until you want to use them

For the vermouth sauce
3oz demi glaze – you can get this at Whole Foods, Central Market or at http://www.clubsauce.com/
1 shallot finely chopped
2 tbl dry vermouth
1 glass of wine for you while you prepare this fabulous concoction
½ tsp of chopped chives
1 tbl UNsalted butter
Salt & pepper to taste

Add half of the butter to a pan
When the butter begins to turn brown add the chopped shallots and cook until they are lightly browned
Deglaze the pan with the vermouth and reduce by half by continuing to cook it down
Add the demi glaze and bring to a simmer (yes this is when it starts to smell good in the kitchen)
Add the chopped chives and the rest of the butter
Season to taste and keep warm

Take another sip of wine and now its time to prepare the crabmeat

Place the ½ tbl of butter in the pan
When the butter begins to turn brown (don’t over do it) add the shrimp
And cook until the shrimp becomes opaque in color
Season to taste with salt & pepper
Now remove the shrimp from the pan
Using the same pan , add ½ tsp of butter to the pan
When the butter begins to (yes) brown and the jumbo lump crabmeat to the pan so that it gets warm throughout about 15 seconds
Season with you guessed it salt & pepper
Keep this warm

Presentation
Invert the warm flans (if you made them in advance make sure they get to room temperature onto the center of each plate
Place 2 shrimp around each flan
Place the crabmeat on top of each flan
Spoon the sauce around the flan and serve

...and get ready to take the credit!

Technorati Tags: Texana Review, Ed Blackburn, recipes, cooking

Wild Duck & Goose Casserole from "Purloined Recipes"

(Podcast)
Here's another recipe from my father's collection of "Purloined Recipes," gathered from many years of outdoors activity, mostly hunting and fishing, and ranging from Mexico to Alaska.

"Since some [recipes], but not all, were originally from camping trips, they have been selected for their ease of preparation on the campfire.  The portable folding Coleman oven is a great adjunct to the iron skillet and Dutch oven." - Dr. Edward A. Blackburn, Jr.

This one's called Wild Duck & Goose Casserole.

Listen...

3:39 minutes

Music by Dave Howard
under Creative Commons License
Podshow Podsafe Music Network

 

WILD DUCK AND GOOSE CASSEROLE

Ingredients:

4	geese, OR
8	ducks, OR a combination of the two
6-8	slices of bacon
1 can	orange juice concentrate
1 "can"	water
1/2 cup	Madeira wine
4-5	carrots, chopped
4-5	celery, stalks - chopped
1-3 cloves	garlic, chopped
-	Cayenne pepper
-	salt

 

Instructions:

Cut skinned breasts of geese and/or duck into serving size. Using heavy iron skillet, cook bacon until almost done.  Remove and set aside. "Dust" cut breasts with Cayenne pepper and sauté in bacon grease until lightly brown. Remove from skillet and place in deep casserole. Cover with orange juice, water, wine and chopped celery, garlic and carrots. Cook at 250-ish degrees for two to two-and-a-half hours. Remove vegetables.  Salt and pepper for taste. Remove meat from bones and serve over white or brown rice.   Broiled tomatoes and red wine make fine compliments.

 

Technorati Tags: Texana Review, Ed Blackburn, recipes, outdoors, cooking, campfire cooking

Another recipe from "Purloined Recipes"

"Purloined Recipes" is a carefully compiled compendium of recipes gathered by my father, Dr. Edward A. Blackburn, Jr., from over many years of outdoors activity, mostly hunting and fishing, and ranging from Mexico to Alaska to Africa.

To use his words: "Since some [recipes], but not all, were originally from camping trips, they have been selected for their ease of preparation on the campfire.  The portable folding Coleman oven is a great adjunct to the iron skillet and Dutch oven."

The word "ease" is always an attention-grabber for a bachelor like me, and this recipe sounds delicious whether cooked indoors or over a campfire.

Listen...

3:39 minutes

Music by Dave Howard
under Creative Commons License
Podshow Podsafe Music Network

BEFF DIJON WITH MUSHROOMS

Ingredients:

1 lb.	boneless sirloin, one inch thick or more
2 tbs.	vegetable oil
2 cups	sliced mushrooms
1	onion, sliced
1	10-3/4 oz. can mushroom soup
1/2 cup	water
2 tbs.	Dijon mustard
4 cups	cooked rice

Instructions:

Slice beef into thin strips. Heat vegetable oil in a skillet over medium heat.  Add beef strips and cook until brown, stirring to avoid burning.  When brown, remove from skillet and set aside. Add mushrooms and sliced onion to hot skillet and saute till done.  Add soup, water and mustard and heat to a boil.  Return beef to skillet and continue heating. Serve over rice.  Garnish with chives.

Music by Dave Howard under Creative Commons License

Technorati Tags: Texana Review, Ed Blackburn, recipes, outdoors, cooking, campfire cooking