The results are in…

Here is my menu from our sisterscooking cook-off.  For the appetizer course, I made roasted shallots with a honey mustard lemon sauce, sprinkled with chopped basil. I peeled the shallots, tossed with olive oil and a little kosher salt and roasted them whole on a baking sheet in a 400 degree oven, turning every few minutes until they were golden brown and soft.  Then, I mixed mustard, lemon juice, honey, and olive oil (don’t ask about the amounts, I just poured in some of each) and drizzled over the shallots, topping with some chopped fresh basil.

For the soup course, I used the beef shoulder, kidney beans, carrots, leeks, shallots, red wine, horseradish, and paprika from our ingredient list. I also supplemented with a few other dried spices and water.  Here is what I did:

1. Cut the roast into chunks.

2. Make a spice rub with paprika, cumin, turmeric, pepper, ginger. Then coat the chunks of meat with the spice rub.

3. Brown the meat in olive oil in a soup pot.

4. Remove the meat and add chopped shallots and leeks. Saute until they get soft and a little brown.

5. Add about 3 tblsp horseradish and stir into the vegetables, letting it cook for a couple of minutes.

6. Add some red wine (probably about a cup or so) and reduce until almost dry.

7. Put the meat back in, along with carrots cut into large chunks, another cup or so of red wine and water to cover.  Bring to boil then cook on low until meat is soft, about an hour and a quarter.

8. Add 2 cans of red kidney beans and cook another 20 min or so.

That’s it!  It tasted pretty good, although I personally didn’t love the flavor combinations, the judge was favorably impressed (at least the judge who got to taste it)!

Finally, the main course was quinoa stuffed cornish hens with a honey lemon basil glaze, with a side of roasted honey-glazed carrots and parsnips.  I cooked the quinoa the normal way, and then mixed with sauteed leeks and shallots, raisins, and chopped basil.  I stuffed each cornish hen with this mixture. Then I made a glaze by mixing honey, lemon, chopped fresh garlic, and chopped basil and poured it over the hens (again, don’t ask about amounts!). I roasted the hens on a rack at 375 degrees for about an hour and a half, turning them once. 

For the side dish, I cut up the carrots and parsnips into sticks and roasted with olive oil, salt and pepper at 400 degrees until they were starting to turn brown and soft, then drizzled honey over them and cooked for another few minutes until they were glazed.

This was a lot of fun!  I’m looking forward to Round 2…



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: