Sizzle Reel

Prickly Pear Pinot Noir Sauce



Ingredients

1.)   Two cups Prickly pear fruit ( juiced )

2.)  One bottle of Pinot Noir wine (not expensive)

3.)  Three TBLS chopped shallots (rough cut)

4.)  One TBLS chopped garlic (rough cut)

5.)  1/4 cup chopped cilantro

6.)  One tsp Jalapeno minced

7.)  Two cups veal Glace’ (reduced veal stock. Reduce 12 cups of veal stock to two cups very slow simmer)

8.)  Salt and pepper to taste ( TT )

Procedure

1.) Pour wine into a heavy bottom sauce pan and slowly reduce with the shallots and garlic to 6Oz’s.

2.) Then add prickly pear juice ( specialty market will have the prickly pear juice )

3.) Add the two cups veal glace’ simmer on low for 15 min. and then strain threw a fine mesh strainer. (chinois pronounced sheen- wah )

4.) Return strained sauce back to pot add the finely chopped Cilantro, Jalapeno, and the salt and pepper to taste, add this very last.

Protein Parings

This sauce goes excellent with elk, steaks, roasted duck breast, smoked pork loin, chicken and salmon. Just 2Oz’s per dish is all you need. Add your favorite starch and veggies to each plate and your off and dinning. 

ENJOY!!

 

Smoked pork loin on a bed of baby spinach- topped with a mango ginger balsamic vinaigrette

Ingredients

1.)  1 bag cleaned and washed baby spinach.
2.)  8 oz’s smoked pork tenderloin
3.)  1/4 cup fresh mango small dice
4.)  2 TBLS fresh ginger minced.
5.)  2 TBLS Balsamic vinegar.
6.)  2 tsp. sugar.
7.)  3-4 TBLS of virgin olive oil.
8.)  Salt and pepper to taste. 

Procedure

Place mango, ginger, balsamic vinegar and sugar into a blender or food processor and puree. Add salt and pepper to taste.

With the blender motor placed on med speed, drizzle the olive oil into the mix until it is emulsified. Toss baby spinach with 2oz’s of the dressing reserving a 1/2 oz to drizzle over the pork. Garnish the top with diced fresh mango, mango slices or candied ginger!  

Enjoy!!!