Thursday, January 24, 2019
THE MENU DELMONICO GIZZARD WELLINGTON FOR TWO WINTER SEASON
There's a place down the street that does Beef Wellington.
In this weather, why have it anywhere else than here?
Maybe they would do one of my recipes, just for you:
In this weather, why have it anywhere else than here?
Maybe they would do one of my recipes, just for you:
Tuesday, April 3, 2018
SOMEONE SAW DELMONICO GIZZARD WELLINGTON HERE ARE BOTH RECIPE IMPROVS TOGETHER
Monday, January 30, 2017
THE MENU CHICKEN GIZZARD IMPROV
How about chicken gizzard pate?Saute them just al dente, with onions, peppers of your choice, mushrooms, garlic, some dry white wine, Provencal herbs, capers, not much if any oil.Scrape the meat from the gristle at the back, discard the gristle, and puree them very briefly.Line a deep, narrow casserole tray with raw smoked bacon, only at intervals; too much bacon will overwhelm the dish.Mix the gizzard melange with some crushed croutons (toasted bread crumbs), you decide how much, raw onion.Roll the mixture into the bacon partially lined casserole, flip the bacon ends over the top, and bake at 350 for 25 minutes.Use as you would any other liver pate.
You might, if you chose, make a gravy, with flour, after sauteeing. In this case, only add the wine after the flour roux is browned. This would then be a nice pate, and gravy, to enrobe a filet for Beef Wellington. Call it Gizzard Wellington.
If you want to convert this to a main dish, add green peas, the gravy, layer mashed potatoes mixed with beaten egg on top over the bacon, and bake for 40 minutes. Call it Shepherd's Gizzard Pie.
How about chicken gizzard pate?
Saute them just al dente, with onions, peppers of your choice, mushrooms, garlic, some dry white wine, Provencal herbs, capers, not much if any oil.
Scrape the meat from the gristle at the back, discard the gristle, and puree them very briefly.
Line a deep, narrow casserole tray with raw smoked bacon, only at intervals; too much bacon will overwhelm the dish.
Mix the gizzard melange with some crushed croutons (toasted bread crumbs), you decide how much, raw onion.
Roll the mixture into the bacon partially lined casserole, flip the bacon ends over the top, and bake at 350 for 25 minutes.
Use as you would any other liver pate.
You might, if you chose, make a gravy, with flour, after sauteeing. In this case, only add the wine after the flour roux is browned. This would then be a nice pate, and gravy, to enrobe a filet for Beef Wellington. Call it Gizzard Wellington.
If you want to convert this to a main dish, add green peas, the gravy, layer mashed potatoes mixed with beaten egg on top over the bacon, and bake for 40 minutes. Call it Shepherd's Gizzard Pie.
You might, if you chose, make a gravy, with flour, after sauteeing. In this case, only add the wine after the flour roux is browned. This would then be a nice pate, and gravy, to enrobe a filet for Beef Wellington. Call it Gizzard Wellington.
If you want to convert this to a main dish, add green peas, the gravy, layer mashed potatoes mixed with beaten egg on top over the bacon, and bake for 40 minutes. Call it Shepherd's Gizzard Pie.
Tuesday, January 31, 2017
THE MENU DELMONICO GIZZARD WELLINGTON FOR TWO IMPROV
You could even do this, if you got a wild hair...
Use only the wide end of a boneless ribeye steak, called the Delmonico, 1.5 inches thick, bacon wrapped around the interior, and first grilled barely to rare, as Vontel would have, in preparation for the Wellington.
Use the gizzard pate, and gizzard gravy.
When this is ready to bake it should be about 2.5 inches high and about 6 inches across.
Bake only until the pastry is light brown.
Accompany this with only say a Caesar salad, green vegetable, etc. The Wellington pastry itself is already enough starch.
Use the gizzard pate, and gizzard gravy.
When this is ready to bake it should be about 2.5 inches high and about 6 inches across.
Bake only until the pastry is light brown.
Accompany this with only say a Caesar salad, green vegetable, etc. The Wellington pastry itself is already enough starch.
It's also too big a portion for one person...
Primates of Park Avenue: you can ask the chef in your local fine restaurant to prepare this for you. They may look at you rather strangely, but no matter. It would help if they already routinely serve Beef Wellington.
This post dedicated to Randy Fertel. He may think I am crazy.
Primates of Park Avenue: you can ask the chef in your local fine restaurant to prepare this for you. They may look at you rather strangely, but no matter. It would help if they already routinely serve Beef Wellington.
This post dedicated to Randy Fertel. He may think I am crazy.
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