CREAMED KALE WITH CARAMELIZED SHALLOTS
Steps:
- Heat the butter in a medium saucepan over medium heat. Add the onions and cook until soft. Whisk in the flour and cook for 2 to 3 minutes, not allowing the mixture to obtain any color. Whisk in the warm milk and cook until thickened. Season with nutmeg and salt and pepper, to taste. Keep warm until ready to use.
- Meanwhile, bring a medium pot of salted water to a boil. Add the kale and cook until tender, about 10 to 15 minutes. Drain in a colander and then return to pot. Add cream sauce and cook until flavors meld, about 2 minutes. Season with salt and pepper, to taste. Plate creamed kale and then top with Caramelized Shallots.
- Melt the butter and sugar in a medium saucepan over medium heat. Add the shallots, season with salt and pepper, and cook until they begin to brown all over, about 10 minutes.
CARAMELIZED SCALLOPS WITH GREEN PEA VINAIGRETTE
"I'm a huge fresh mint fan. I love it in savory foods," says Bobby.
Provided by Bobby Flay
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the vinaigrette: Blanch the peas in boiling salted water until tender, 1 to 2 minutes, then shock them in an ice bath until chilled; drain. Whisk together the olive oil, vinegar, mustard, honey and some salt and pepper in a medium bowl. Add the peas, mint and parsley and toss. Let sit at room temperature for 30 minutes to allow the flavors to meld.
- Cook the scallops: Heat a grill or grill pan over high heat. Brush the scallops on both sides with canola oil and sprinkle with salt and pepper. Sprinkle the sugar over 1 side of the scallops and let them sit for 2 minutes to slightly dissolve the sugar. Place the scallops sugar-side down on the grill and cook until golden brown and caramelized, 1 to 2 minutes. Flip and continue grilling until just cooked through, about 2 minutes.
- Serve 3 scallops per plate and spoon the peas and vinaigrette over and around the scallops. Top each with some chopped mint and parsley, if desired.
CARAMELIZED SHALLOTS
Provided by Food Network
Yield 6 to 8 servings.
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees.
- Peel the papery skin off the shallots, being careful to leave them whole as whole as possible.
- Put the butter into a saute pan over medium heat until it begins to bubble. Add the shallots, shaking the pan to coat them with butter, and brown on all sides until nicely caramelized to a rich, golden brown color. This will take about 6 to 8 minutes. Sprinkle with the sugar, add the salt, pepper, and stock, and bring to a boil. Pour the contents of the saute pan into a casserole or baking dish. Place into the oven for 20 minutes.
- Check after 10 minutes to stir the contents of the dish and to ensure that the liquid has not evaporated. If it has, add several tablespoons of water to keep the dish moist until the shallots have cooked completely.
- After the shallots have roasted for 20 minutes, the liquid will have evaporated and the shallots should be caramelized to a rich dark golden brown color and should be tender when pierced with a knife.
CARAMELIZED SHALLOTS
Steps:
- Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.
- Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season to taste, sprinkle with parsley, and serve hot.
ROASTED RACK OF VENISON AND SHALLOTS WITH DRIED-CRANBERRY GRAVY
Steps:
- Preheat the oven to 425°F. In a roasting pan large enough to hold the venison racks without crowding them, toss the shallots with 2 tablespoons of the oil and salt and pepper to taste and roast them in the middle of the oven, stirring occasionally, for 25 to 30 minutes, or until they are golden. Pat the venison dry, season it with salt and pepper, and rub it generously with the additional oil. Heat a large heavy skillet over high heat until it is hot and in it sear the venison on all sides. Push the shallots to the sides of the roasting pan, stand the venison racks in the middle of the pan, allowing the bones to rest together, and roast the mixture in the middle of the oven for 23 minutes, or until a meat thermometer registers 125°F., for rare meat. Transfer the racks with shallots to a platter and let them stand, covered loosely with foil, for 15 minutes. To the roasting pan add the broth, the wine, the water, and the juniper berries and simmer the mixture, scraping up the brown bits, for 5 minutes. Strain the mixture through a fine sieve set over a small saucepan, whisk the cornstarch mixture, and add it to the saucepan with the cranberries, the vinegar, and salt and pepper to taste. Simmer the gravy, whisking, for 5 minutes. Cut the venison into individual chops and serve it with the shallots and the gravy.
VENISON CHOPS WITH SHALLOTS AND CUMIN
Wintry weather and holiday get-togethers require celebratory food to share. Try venison instead of the more common roasts. A rub of cumin and pepper gives these chops warmth, while bacon adds a whiff of smoke and some fat with which to baste the lean meat. This recipe avoids the usual tart-fruit component, so the spices have less competition. Instead, seared shallots go alongside. For venison, the rack is the easiest cut to prepare. and in a hot oven it is quickly done and cut into chops. The meat is hearty and succulent, with the merest hint of gaminess. Be sure to cook it only to medium rare or it will toughen. Since most venison that's available (unless you know a hunter) is ranch-raised in America or New Zealand and carries a hefty price tag, you do not want disappointment.
Provided by Florence Fabricant
Categories dinner, meat, main course
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Using a heavy skillet large enough to accommodate the rack of venison, fry the bacon. Drain strips on paper towel. Cut bacon in 1/2-inch pieces and set aside. Brush venison with some of the bacon fat. Leave 1 tablespoon of the bacon fat in the pan and discard the rest. Mix 1 1/2 teaspoons of the cumin with the pepper and 1/2 teaspoon salt in a bowl. Rub the spices on the meat and let rest 1 hour. Cook the shallots in the remaining fat in the pan on medium heat until lightly browned, 8 to 10 minutes. Remove shallots from the pan and set aside.
- Heat oven to 425 degrees. Using the skillet or another pan big enough to hold the rack of venison, place the venison in the pan, bone side down, and roast 20 minutes. Test with an instant-read thermometer. It should register 115 degrees for medium rare to rare. If more doneness is desired, leave the venison in the oven another 5 minutes. But it will start to toughen if cooked more than medium rare.
- Remove venison from the pan and place on a cutting board to rest while you prepare the sauce. Lightly toast the remaining 1/2 teaspoon cumin in the pan. Add the stock and the wine. Whisk in the mustard and thyme. Cook on medium high until the liquid has reduced to a scant 1/2 cup, just about covering the bottom of the pan. Lower heat and whisk in the butter bit by bit. Add additional salt if desired. Stir in the reserved bacon and shallots.
- Slice the rack into individual chops between the bones and arrange on a platter. Spoon the sauce with the shallots and bacon over the meat and serve.
Nutrition Facts : @context http, Calories 191, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 10 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 355 milligrams, Sugar 7 grams, TransFat 0 grams
More about "venison scallops with caramelized shallots recipes"
VENISON SCALLOPS WITH CARAMELIZED SHALLOTS - BIGOVEN
web Jan 1, 2004 Trim the venison of any tendons or cartilage and slice across the grain into 1/2-inch slices. Place each one between 2 layers of plastic wrap and flatten by pounding …
From bigoven.com
Cuisine AmericanTotal Time 1 hr 30 minsCategory Main DishCalories 303 per serving
From bigoven.com
Cuisine AmericanTotal Time 1 hr 30 minsCategory Main DishCalories 303 per serving
SCALOPPINE WITH VENISON - THE PERFECT DISH - STACY LYN …
web Instructions. lice venison into 1-inch pieces. Pound to ¼ inch thick. On a plate, mix together flour, salt, and pepper. On a second plate, beat the eggs with 1-tablespoon of water. On a third plate, add the breadcrumbs. …
From stacylynharris.com
From stacylynharris.com
VENISON, PARSNIP, AND SHALLOT PIE | MEATEATER COOK
web Oct 23, 2023 Increase oven to 400°F. Lightly spray a pie dish and pour in venison and veggie filling. Evenly nestle the cooked shallots over the top. Cover the pie dish with puff …
From themeateater.com
From themeateater.com
SCALLOPS OF VENISON WITH MUSTARD SAUCE | RECIPELION.COM
web Transfer venison to a platter and keep warm. Pour grease from pan. Add shallots, then vinegar, scraping up any brown bits that may be stuck to the bottom. Cook over medium …
From recipelion.com
From recipelion.com
ASTRAY RECIPES: VENISON SCALLOPS WITH CARAMELIZED SHALLOTS
web Add the shallots and cook for 2 to 3 minutes, or until softened. Add the gin and simmer until the pan is almost dry. Add the juniper berries, venison or beef stock, salt, and cracked …
From astray.com
From astray.com
VENISON SCALLOPS WITH CARAMELIZED SHALLOTS RE - RECIPEBRIDGE
web A Recipe for Venison Scallops With Caramelized Shallots that contains grapefruit,salt,olive oil,butter,gin,juniper berries,unsalted butter,shallots ... Venison …
From recipebridge.com
From recipebridge.com
VENISON SCALLOPS WITH CARAMELIZED SHALLOTS RECIPE | FOOD NETWORK
web Summer Pasta with Grilled Eggplant Sauce. Skirt Steak Fajitas. Frozen Strawberry Lemonade Pie
From foodnetwork.cel02.sni.foodnetwork.com
From foodnetwork.cel02.sni.foodnetwork.com
VENISON AND SMOKED SCALLOPS BERNHARD | CUISINE …
web Saute the shallots in the bacon fat until translucent, about 3 minutes. Pour in the gin and red wine and cook over medium heat, stirring, for 2 to 3 minutes. Add the venison sauce, peppercorns, salt, and pepper. Strain …
From greatchefs.com
From greatchefs.com
VENISON SCALLOPS WITH CARAMELIZED SHALLOTS RE - RECIPEBRIDGE
web Ingredients. 1 grapefruit, peeled by hand ; 3 pounds loin, or well trimmed leg of venison ; 1/2 teaspoon salt ; 1/4 teaspoon cracked black pepper ; 1 1/2 tablespoons olive oil
From recipebridge.com
From recipebridge.com
SAUTEED VENISON ESCALLOPS - MACBETHS
web Oct 19, 2014 Method. 24 – 48 hours before you plan to cook, make a marinade by combining the above ingredients in a suitably large bowl or pan. Then place the …
From macbeths.com
From macbeths.com
VENISON SCALLOPS WITH CARAMELIZED SHALLOTS RECIPE
web Transfer the scallops to the platter in the oven and cover loosely with a piece of aluminum foil. Wipe the skillet clean and, over medium heat, melt 3 tablespoons of the butter. Add …
From recipenode.com
From recipenode.com
VENISON SCALLOPS WITH CARAMELIZED SHALLOTS RECIPE - COOKING INDEX
web Transfer the scallops to the platter in the oven and cover loosely with a piece of aluminum foil. Wipe the skillet clean and, over medium heat, melt 3 tablespoons of the butter. Add …
From cookingindex.com
From cookingindex.com
VENISON LOIN STEAK WITH RED WINE SHALLOTS - FINE DINING LOVERS
web Nov 14, 2018 Preparation. Heat the oven to 200ºC (180º fan), gas 6. Heat 3 tablespoons of the oil in pan and gently cook the shallots and garlic until soft but not brown. Add the …
From finedininglovers.com
From finedininglovers.com
VENISON SCALLOPS WITH CARAMELIZED SHALLOTS RECIPE
web Get full Venison Scallops with Caramelized Shallots Recipe ingredients, how-to directions, calories and nutrition review. Rate this Venison Scallops with Caramelized …
From recipeofhealth.com
From recipeofhealth.com
EASY PAN-SEARED SCALLOPS WITH SHALLOTS AND WHITE WINE …
web Dec 27, 2019 Cover loosely with aluminum foil and set aside. Turn the heat down to low-medium and add the remaining 1/2 tablespoon of vegetable oil and the minced shallots. Cook the shallots, stirring occasionally, for 1-2 …
From floatingkitchen.net
From floatingkitchen.net
BEST VENISON SCALLOPS WITH CARAMELIZED SHALLOTS RECIPES
web Cook the shallots in the remaining fat in the pan on medium heat until lightly browned, 8 to 10 minutes. Remove shallots from the pan and set aside. Heat oven to 425 degrees. …
From recipert.com
From recipert.com
You'll also love