Meal of the Month
Roasted Beet Tartare
Try this out! You will be glad you did!
INGREDIENTS
1 red beet
1 golden beet
3 tablespoons extra-virgin olive oil, divided
¼ cup minced red onion
3 tablespoons chopped fresh parsley
1 tablespoon capers
2 tablespoons Dijon mustard
Zest and juice of 1 orange
1 teaspoon Worcestershire sauce
Kosher salt
Freshly ground black pepper
4 large eggs
¼ cup crème fraîche
8 slices ciabatta
2 tablespoons unsalted butter, at room temperature
Directions
1. Preheat the oven to 375°F. Place each beet on a piece of aluminum foil and drizzle each with ½ tablespoon of the olive oil. Wrap them fully in the foil and roast until fork-tender, 40 to 45 minutes.
2. Cool the beets completely. Peel and finely dice the beets and then transfer to a medium bowl. Stir in the red onion, parsley and capers.
3. In a small bowl, whisk together the Dijon mustard, orange zest, orange juice and Worcestershire sauce. Gradually add the remaining olive oil, whisking to emulsify.
4. Add the dressing to the beets and toss well to coat. Season with salt and pepper.
5. In a small pot, cover the eggs with cold water by 1 inch. Bring the water to a boil and then turn off theheat, cover the pot and let the eggs sit for 9 minutes. Transfer the eggs to a bowl of ice water for 2 minutes before peeling.
6. To serve, drag a spoonful of crème fraîche across each plate. Divide the beet mixture among the plates and place a halved soft-boiled egg alongside the beets. Serve with 2 pieces of ciabatta, toasted and buttered.
Appetizer of the Month
Spicy Crab Salad Tapas
Ingredients
- 1 can (16 ounces) lump crabmeat, drained
- 1/4 cup finely chopped sweet red pepper
- 1/4 cup finely chopped sweet yellow pepper
- 1/4 cup finely chopped green onions
- 1 jalapeno pepper, seeded and finely chopped
- 1 tablespoon minced fresh cilantro
- 1 tablespoon lemon juice
- 2 garlic cloves, minced
- 1 teaspoon ground mustard
- 1/2 cup mayonnaise
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 package (17.3 ounces) frozen puff pastry, thawed
- 1 large egg
- 1 tablespoon water
- Optional: Minced fresh parsley and seafood seasoning
Directions
- Preheat oven to 375°. Combine the first 12 ingredients. Refrigerate, covered, at least 1 hour.
- Meanwhile, on a lightly floured surface, unfold puff pastry. Roll each pastry into a 10-in. square; cut each into twenty-five 2-in. squares. Using a round 1-1/2-in. cookie cutter, cut out the centers of half the puff pastry squares. Whisk egg and water; brush over pastry. Place cutout squares on top of solid squares; transfer to parchment-lined baking sheets.
- Bake until golden brown, about 18 minutes. Cool to room temperature. Once cool, spoon 1 heaping tablespoon of crab salad into center of each cooked pastry. If desired, top with minced parsley and seasoning. Serve immediately.
Drink of the Month
Old Grand Dad's Root Beer Float
Perfect for September!
Here is what you need:
3 oz Old Grand Dad Bourbon
2 scoops of vanilla ice cream
Root beer
Place ice cream in a frosted mug (preferably two hours in freezer), drizzle with bourbon and top off with root beer. Grab a spoon and straw and enjoy.