Kobe Beef Tongue Ravioli and Alaskan
Halibut Cheeks, from the Oceanaire Seafood
Braised Beef Tongue
3-5 lb. Kobe beef tongue
1 lb. carrot, large dice
1 lb. celery, large dice
2 lb. onion, large dice
1 clove garlic
2 gallons beef stock
Caramelize onions, carrots and celery
in a large heavy pot suitable for
braising. Add beef tongue, garlic,
thyme and the stock. Bring to a boil
then reduce heat to simmer for several
minutes. Skim and discard any foam
that rises to the top. Then place
pot in a 375 F oven and braise for
5-6 hours. Check every 30 minutes
to ensure that the liquid does not
dry, add more stock if necessary.
When beef tongue is cooked through
and no resistance is given to a knife
inserted, remove from oven. Let cool
to the touch and peel off skin. Strain
the stock and reserve for later use.
Dice the tongue meat into small dice
and store in refrigerator.
8 oz. leeks, brunoise
8 oz. celery, brunoise
8 oz. carrots, brunoise
Diced beef tongue
½ gallon reserved beef stock
1 cup corn meal
1 cup Parmesan cheese
Sweat carrots, leeks and celery together
with a little clarified butter. Add
beef stock and bring to a boil, then
slowly add some corn meal to thicken
the mixture. It should be just thicker
than a sauce and not as thick as polenta.
Add the remaining ingredients, remove
from heat and place in the cooler
until ready to assemble raviolis.
When ready to make the raviolis, have
your egg wash, a sheet pan, extra
corn meal ready before you bring the
pasta out of the cooler, or it will
dry and crack when you fold it. Remove
pasta sheet and cut squares 4 inches
on each side to make a perfect triangle.
Brush two side edges of the pasta
with the egg, then spoon a quarter-size
portion of the tongue mixture into
the center to forma smaller triangle
inside the pasta. Fold the dough and
repeat the process to make three raviolis
for each person.
To Complete the Dish
2 lb. Alaskan halibut cheeks
16 beef tongue raviolis (previously
1 quart chicken stock
3 Tbs. chopped shallots
2 oz. fresh spinach
¼ lb. whole butter
Cook raviolis in boiling salted water
for 8-10 minutes. Drain and set aside.
Saute halibut cheeks in olive oil
until they turn golden, turning as
necessary. Add chopped shallots and
chicken stock to pan, reduce liquid
and simmer until the cheeks are just
soft - do not overcook. Add butter,
spinach and raviolis to pan, toss
to heat through.
Arrange cheeks, ravioli and sauce
onto plates and garnish with toasted
Sugar Cream Pie
- Sift together: 3 Tablespoons of
flour, 1 cup of sugar, ¼
teaspoon of salt
- Using your pastry blender or a
fork, cut in: 3 Tablespoons of butter
- Stir in: 1 teaspoon vanilla, a
cup and a half of Milnot or cream,
or half & half
- Pour it into an unbaked piecrust
- Sprinkle it with nutmeg
- Bake at 350 degrees until it is
Now, this may take about an hour.
It will thicken and bubble and get
a nice brown skim on the top.
Guinness and Harp's Favorite
2 c whole wheat flour
2/3 c yellow cornmeal
1/2 c shelled sunflower seeds
2 eggs mixed with 1/4 c chicken broth
2 T corn oil
1/2 c chicken broth
Preheat oven to 350. Combine ingredients.
Roll and use cookie cutters to make
"cookies". Bake 25-35 minutes.
Boursin Cheese Spread
8 oz whipped butter
16 oz cream cheese
2 cloves garlic
1/2 tsp oregano
1/4 tsp each of basil, dill, marjoram,
black peppery, thyme.
Blend all in mixer. Refrigerate
overnite. Serve with crackers, veggies,
Hot Potato Salad
1 pkg Frozen O Brien Potatoes with
peppers and onions
1 lb Velveeta diced into squares
1/2 c chopped onion
1/2 c Hellman's Mayonnaise
1/2 lb cooked bacon
1/4 c sliced olives
1/4 c bacon bits
black pepper to taste
Preheat oven to 325. Mix all above
ingredients in bowl EXCEPT for olives
and bacon bits. Put mixture in 3 quart
Top with olives and bacon bits. Bake
uncovered for 1 hour.
Shagbark Hickory Syrup is unique to
Indiana-- and offers a great alternative
to regular maple syrup. Shagbark is
nutty, earthy and much thinner than
one might expect. Great for cooking
or replacing maple syrup on your pancakes.
for more info.
Shagbark Hickory Glaze for chicken,
turkey, duck, pork
1 cup Orange Juice
1 cup Triple Sec liqueur
1 quart Shagbark Hickory Syrup
Combine in large bowl. Glaze grilling
meat every 15 minutes during cooking
Orange Sweet Potatoes
4 medium sweet potatoes
1/4 cup Shagbark Hickory Syrup
2 T butter
1/4 c orange zest
1/4 c orange juice
1/4 tsp each salt/pepper
Cook, peel and mash sweet potatoes.
While hot add remaining ingredients.
With hand mixer, whip till smooth.
Transfer to baking dish and broil
till tops are golden.
Every once in awhile you just have
to fire up the oven and bake. When
you do, make these. And enjoy!!
Sylvia and Sean's Fantasy Bars
3/4 c butter
3/4 c margarine
1 1/4c sugar
11/4 c brown sugar
1 1/2tsp baking soda
1 1/2 tsp salt
1 T vanilla
In large bowl combine ingredients.
When mixed add:
4 c flour
Mix well. Then add:
12 oz pkg Nestle White Chocolate Chips
12 oz pkg Nestle Chocolate Chunks
8 Heath candy bars, roughly chopped
Mix batter and pour into greased
15X10 jelly roll pan.
Bake at 350 for 20-25 minutes.
Chipotle BBQ Glaze
1 can chipotle chilies
2 onions, minced
1 cup honey
1 cup cider vinegar
1 T Liquid Smoke
2 cups tomato paste
1 cup Red Cooking Wine
2 T salt
Caramelize the onions in honey; add
chilies, vinegar, liquid smoke and
wine. Slowly add the tomato paste.
Puree and season.
4 potatoes, whole, peeled
½ cup Egg Yolks
4 oz. butter
Salt & White Pepper
Steam the potatoes for 30 minutes,
or until fork tender; then bake for
10-15 minutes in 300° oven to
dry out. Remove from the oven and
mash in a bowl. Add the butter, yolks
and season with salt & pepper.
Once slightly cooled, form into desired
shape; bread using the following recipe:
1 cup seasoned flour
1 cup egg wash
1 cup breadcrumbs
½ cup Hazelnuts, ground
Dredge the potatoes in the seasoned
flour; then dip into the egg wash.
Coat with hazelnut breadcrumb mixture.
Reserve until ready for use. To cook,
sautee or fry.
14 oz. Pork T-bone
1 Hazelnut Potato (above)
1 oz. Glaze (above)
3 oz. Vegetables
Grill pork. After it's cooked. brush
with glaze and place in broiler for
one minute. Fry potato and place at
10 o'clock on plate. Rest vegetables
against potatoes and then rest pork
1 cup Sherry vinegar
3 cups Salad Oil
¼ cup Shallots, minced
¼ cup garlic
¼ cup parsley, chopped
½ cup Frangelico
¼ cup hazelnuts, chopped
Salt & Pepper
Caramelize shallots and garlic in
a sauté pan. Deglaze with Frangelico.
Add vinegar and chill. Add oil slowly
while whisking. Add hazelnuts and
3-4 oz. Walleye fillet
1½ oz. watercress
¼ cup orange segments
1 oz. hazelnuts, toasted
1½ oz. Vinaigrette (above)
Grill grouper, reserve. Toss the
greens with vinaigrette, oranges and
hazelnuts. Place on plate and top