Airfield Estates is proud to introduce Jeannie Rose Field, a native Prosserite, as the new Chef’s Corner chef. Jeannie Rose is a highly accomplished individual. She received her undergraduate degree from Stanford Unversity and is currently studying law at New York University. Jeannie has a deep passion for preparing and enjoying gourmet foods, especially when a delectable dish is achieved through faux gourmet tricks.
Jeannie’s first contribution to the Chef’s Corner starts with our newly released red table wine, the Bombshell Red. Grab yourself a bottle and follow along as Jeannie walks you through the steps to prepare this delicious, mouth-watering dish.
From the Chef~
My grandma is a big believer in avoiding waste, so I think of her every time I use one of my favorite faux gourmet tricks: deglazing. Deglazing is an easy way to squeeze every last bit of flavor from food and can be done with whatever ingredients are on hand. It adds simple culinary oomph, transforming scraps into a luscious sauce that can be endlessly reinvented using the same techinque. Cooking meat on the stove and deglazing the pan is also a great alternative to using a grill or barbeque. Best of all, it requires only one pan, making cleaning up that much easier in my cramped kitchen.
What is this miracle trick, you wonder? The basic technique involves adding liquid to those bits that get stuck to a skillet after cooking meat on the stove, known as ‘fond.’ The liquid dissovles the fond and the carmelized meat juices, combining them all into a flavorful sauce reflecting the flavors of the meat.
I let the pan get quite hot and add a tiny bit of oil, searing the meat on each side and removing the meat. Instead of throwing out the fond left behind or starting over with a clean pan, I add wine and a little this and that to the skillet, scraping up all the flavor left behind from the meat. I’ve tried various combinations of butter, olive oil, spices and fresh herbs, juices, broth, dried fruit . . . anything on hand. The sauce can be thickened with a startch, like flour or cornstarch, or it can remain a more liquidy jus.
As much as I love to experiment, one version I keep coming back to is this deep velvety red wine prune sauce, using Airfield’s Bombshell Red. The recipe makes use of the bright, punchy flavors in the wine, which complements the dish well. The sauce is thick and velvety, layering a powerful tang over the juicey bites of beef, an elegant combination.
• 1/2 cup seedless unsweetened tamarind paste (available at Indian or Mexican markets)
• 1/2 cup orange juice
• 1/3 cup mild molasses
• 1 teaspoon dried crushed red pepper
• 3 tablespoons lime juice
Note: If you cannot find tamarind paste, it can easily be made. Boil whole tamarind bods in a shallow layer of water until soft; remove hard outer shell and mash in water, forcing contents of pan through strainer to make paste. Will be runny at first; let paste simmer until starts to get syrupy.
Bring first four ingredients to a boil in a small saucepan over high heat. Reduce heat and simmer until reduced to one cup, stirring occasionally. Remove from heat and stir in lime juice.
Marinade approximately 2 lbs beef cubed as if for kebabs, about 2 inch pieces. I buy meat pre-cut in kebab cubes, making preparation easier. Reserve 1/4 cup marinade. The meat can be marinated and frozen for later use or left in the fridge in a sealed container for a few days.
Meat & Deglazing Sauce:
Pour yourself a glass of Airfield’s Bombshell Red, take a good sniff, and enjoy while you cook.
Heat saucepan on high, add a little oil, and cook pieces of meat for a few minutes on each side, searing the meat. Leave meat on heat until inside is done to your liking; it does not take long for meat to go from rare to well done, so keep a close eye. Remove meat and set aside in a covered container; keep warm in a pre-heated oven that has been turned off.
Remove pan from heat and add 3/4 cup Airfield’s Bombshell Red, scraping browned bits from meat into the wine. Turn heat back on low and add the following:
• 2 tbsps olive oil
• 3 tbsps sugar
• 1/4 cup reserved marinade
• 1 tsp salt
• 1/2 cup chopped prunes
Mash prunes into the sauce with the back of a spatula. Let sauce simmer until resembles fudgey melted chocolate. Drizzle over meat and serve with Airfield’s Bombshell Red. Recipe makes between 1 to 1-1/2 cup sauce.
Hints: Use tongs for turning the meat in the pan and removing from pan and kitchen scissors for cutting the prunes.
Serving suggestion for a quick but delicious Faux Gourmet meal: Serve with Airfield’s Bombshell Red, a crusty baguette, and an arugula salad mix topped with:
• Slices of ready-made roasted red peppers
• Slices of pan-grilled pears lightly sprinkled with sea salt (Use the same pan used for the deglazing sauce)
• Chevre cheese
• Toasted pecans
• Dress with a salad dressing of equal parts balsamic vinegar, olive oil and honey and black pepper and salt to taste.
Click here to be directed to Jeannie Rose’s food blog and find more delicious tips and recipes.