07/25/2015
You need to come to the Capitol Market tomorrow 25th , the first -Taste of the Market will start , we are giving away free sample of local food made with product from the market farmers and ranchers . Tomorrow menu and recipes
M&M American Kobe Filet Mignon Bruschetta, with Gaston`s Bakery Baguettes
Makes 12 : 8 oz M&M cattle Filet Mignon. Slice the steak as if you were unrolling it , set the steak on the cutting board on its side , take a sharp knife and start slicing at the point where the meat , meets the cutting board, about 1/8 inch thick , as you cut , roll the steak and keep cutting . When done you should have a long strip of 1/8 inch steak. If it breaks, no problem.
Have one Gaston`s soft baguette, slice round cuts about ½ inch thick , place on a sheet pan or cookie pan , brush with extra virgin olive oil and bake in the oven for 10 min. Let cool.
Have a flame grill ( BBQ) or hot cast iron pan , lightly salt and pepper , cut the rolled meat in to ½ ounce pieces , dip into extra virgin olive oil ( pour oil onto a plate for dipping ) and put on the grill , about 15 seconds per side , place on the cut and baked baguette round ( Bruschetta) and they are ready to serve . The meat should be rare to medium rare, over cooking will take a lot of the flavor away.
This is the highest quality meat on the market and can even be sever raw with capers, red onion, olive oil and bread.
Sukuma Wiki (African Braised Kale with Tomatoes)
4 servings
1 pound kale
2 medium tomatoes, about 1/2 pound
1 large white onion, about 1 pound
1 tablespoon peanut oil or reg fry oil
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon turmeric
1 1/2 teaspoons kosher salt
Freshly ground black pepper
1 lemon, juiced, about 3 tablespoons
Chop the kale into rough 1-inch pieces, including the ribs. Roughly chop the tomatoes. (If desired, reserve about 1/4 cup fresh tomato pieces for garnish.) Peel and dice the onion.
Heat the oil in a large, deep pot, or a large wok. When it is hot, add the onion and cook for about 8 minutes over medium-high heat, stirring frequently. When the onion is getting soft, stir in the cumin, coriander, and turmeric. Stir in the tomatoes and cook for about 2 minutes.
Add the greens one handful at a time, stirring constantly to coat them with the onions, oil, and spices. When they have all been added, sprinkle the salt and a generous amount of fresh pepper over them and stir.
Pour in 1 cup water. Cover the pot and turn the heat down to medium. Cook for 10 to 20 minutes, or until the greens are tender to your taste. (I like mine fairly toothsome, so I only cook them for about 10 minutes.)
Remove the lid, turn off the heat, and toss the greens with the lemon juice. Serve hot, garnished with extra tomato, if desired.
Beets 12: Take the Beets and peal them, place in a baking pan and put 1/8 of a inch of water in the pan . Cover the pan with clear wrap, be sure to cover real well, and then cover with foil. Place in the oven and bake 1 hour , open and let cool. The beets are ready; you can chill and slice for a salad or eat them warm. The liquid left in the pan is incredible, you can use it in a salad dressing, or I made a Beet basil Martini, 1 part Beet juice, 1 part Potato Vodka , ½ part Huckleberry Vodka add 1 leaf thin sliced fresh basil leaf muddled , shake with ice and serve .
