Tag: European
Smoked Fish Rillette; 2 Ways
Smoked Fish Rillette; 2 Ways
Rillettes are apart of French charcuterie; pork, duck, or fish cooked in its own fat, pressed in a jar or ramekin, used as a spread for crackers, breads, or toast. They’re kinda like a cross between confit and a pate. Since the fish rillettes aren’t cooked in its own fat, a dairy-based fat is stirred in; that fat being crème fraiche, mayo, cream cheese, or sour cream. In these two particular cases, I’ve used smoked salmon and cream cheese with dill, shallots, and dijon; smoked sable and crème fraiche with chives, shallots, and pine nuts.
Ingredients
Smoked Salmon Rillette
- 1 cup hot smoked salmon flaked
- 1/4 cup cold smoked salmon finely chopped
- 1/4 cup Tillamook cream cheese
- 2 tbsp shallots finely chopped
- 2 tbsp dill finely chopped
- 2 tsp dijon mustard
- 1 tsp cracked black pepper
Smoked Sable Rillette
- 1 cup smoked sable
- 1/4 cup crème fraiche
- 3 tbsp chives finely chopped
- 2 tbsp shallots finely chopped
- 2 tbsp pine nuts toasted
- 2 tsp lemon juice
- 1/2 tsp cracked black pepper
Instructions
Smoked Salmon Rillette
- Mix together the cream cheese, shallots, dill, dijon, and pepper.
- Stir in the hot and cold smoked salmon.
Smoked Sable Rillette
- Mix together the crème fraiche, chives, shallots, pine nuts, lemon juice, and pepper.
- Stir in the smoked sable.
Roman-Style Breaded Lamb Chops
Roman-Style Breaded Lamb Chops
Lamb chops are one of my favorite things to eat. Most of the time you’ll see them grilled or pan fried. This Roman-style preparation may be my new favorite. The rib chops are pounded with a mallet so they cook through evenly. They are then dredged in flour, egg wash, and breadcrumbs; fried until crispy.
Equipment
- Meat Mallet
Ingredients
- 8 lamb rib chops
- 1/2 cup flour
- 3 large eggs beaten
- 1 1/2 cups Italian breadcrumbs
- olive oil for frying
- salt to taste
- lemon wedges for serving
Instructions
- Using a meat mallet, pound the lamb rib chop on both sides. Season with salt and pepper.
- Dredge the lamb chops in flour, egg wash, then breadcrumbs on both sides.
- In a large sauté pan, heat up an 1/8” of olive oil over medium heat. Add in the rib chops; making sure to not overcrowd the pan.
- Fry the chops for 4-5 minutes a side until golden brown and crispy.
- Season the chops with salt and serve with lemon wedges.
Black Truffle Burrata with Roasted Cherry Tomatoes
Black Truffle Burrata with Roasted Cherry Tomatoes
Burrata is next level decadence. From Pulgia, burrata is a large fresh mozzarella cheese ball filled with its byproduct, stracciatella, and cream. It’s like a mozzarella cheese ball filled with cottage cheese made of mozzarella. The two that I purchased are also stuffed with black truffles. They’re great as an appetizer like the one in this recipe, or with countless types of pasta.
Ingredients
- 1 pint cherry tomatoes
- 4 garlic cloves minced
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- salt and pepper to taste
- 1 4 oz black truffle burrata
- 3 tbsp basil roughly torn
- baguette sliced and toasted
Instructions
- Preheat the oven to 400°. Place the tomatoes in a glass baking dish. Add in the garlic and drizzle with olive oil and balsamic vinegar. Season with salt and pepper.
- Bake for 15 minutes.
- Plate the tomatoes. Place a burrata on top of the tomatoes. Slit the middle open. Sprinkle with basil. Serve with sliced baguette or crostinis.
