| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
Tvfn |
1 |
Servings |
INGREDIENTS
|
|
TWICE BAKED CHESTNUT |
| 4 |
|
Idaho baking potatoes |
| 1 |
lb |
Chestnuts |
| 2 |
|
Sprigs thyme |
| 3 |
c |
Milk |
| 1 |
|
Egg yolk |
| 1 |
ds |
Salt |
| 1 |
ds |
Pepper |
| 3 |
T |
Chopped parsley |
| 1/2 |
T |
Sherry vinegar |
| 1 |
T |
Brown sugar |
| 1 |
t |
Curry powder |
| 1/2 |
t |
Grated ginger |
| 1 |
|
Cinnamon stick |
| 1 |
|
Star anise |
|
|
Zest of 1 lime |
| 1 |
|
Shallot, chopped |
| 2 |
|
Cloves garlic, chopped |
| 2 |
t |
Canola oil |
| 2 |
T |
Lingonberries |
| 1 |
T |
Black currants |
| 2 |
T |
Dried cranberries |
| 2 |
T |
Blueberries |
| 1 |
T |
Diced dried apricots |
| 1/2 |
c |
Orange juice |
| 1 |
T |
Dijon mustard |
| 4 |
|
Venison rib chops |
| 1 |
c |
Canola oil |
| 2 |
|
Allspice seeds |
| 1 |
T |
Aquavit or gin |
INSTRUCTIONS
POTATOES:
Scrub the potatoes and pat dry. Prick the skins several times with a
fork. Bake the potatoes for 20 minutes in a 350 degree oven. Slice
chestnuts with a very sharp knife approximately 1/4-inch and place on
a roasting pan. Bake in a 350 degree oven for 25 minutes (may be
prepared up to one day in advance). Peel the chestnuts husks
carefully away from the meat. Combine meats with thyme sprigs and milk
in a large saucepan. Simmer for 8 minutes. Remove thyme, strain
chestnuts and reserve. Cut baked potatoes in half lengthwise. Scrape
out the inside of each potato, leaving approximately 1/4-inch
thickness around skin and reserve. Mash hollowed potato and chestnuts
gently with a masher until chunky smooth. Fold in egg yolk and parsley
and add salt and pepper to taste. Place filled shells on an ungreased
cookie sheet and fill with potato mixture. Bake uncovered in a 350
degree oven until golden brown (approximately 8 minutes). In a deep
bowl, marinate venison chop for 24 hours in a marinade of canola oil,
allspice and aquavit or gin. Remove chops from marinade. Heat
grilling pan or cast-iron or other heavy bottomed skillet over medium
high heat until very hot. Place chops in pan and sear each side for
approximately 5 minutes. In a large bowl, combine vinegar, sugar,
curry, ginger, cinnamon stick, star anise and lime zest and mix well.
Sweat shallots and garlic in a 12-inch skillet with canola oil for
approximately 10 minutes. Add dry ingredients to pan and allow to
caramelize. Stir in berries and dried apricots and continue cooking
over medium heat for 3 minutes. Add orange juice and simmer for 15 to
20 minutes, stirring occasionally. Remove pan from the heat and stir
in mustard. Chutney can be stored in a sealed container in the
refrigerator for up to two weeks. To serve: Spoon several tablespoons
chutney on plate and place grilled venison chop on top. Recipe by:
CHEF DU JOUR MARCUS SAMUELSSON SHOW #DJ9367 Posted to MM-Recipes
Digest V4 #050 by "Ed Bauman" <BIRCHCREEK@msn.com> on Feb 17, 97.
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