SOMETHING TOTALLY NEW....TURKEY WELLINGTON

Blueberry & Brie Turkey Wellington

Cranberries have always been synonymous with the holiday.  You can’t have turkey without cranberries.  Or so you thought…You most definitely can.

This Blueberry and Brie Stuffed Turkey Wellington is fabulous, both in presentation and ultimately in taste. 

This holiday treat is simple to make even though it looks impressive and possibly a little daunting.  However, all you do is pound out your turkey breast in a large Ziplock bag, put the brie in the middle topped by the shallot and herb mixture, diced pickled beets, a handful or two of blueberries, and bacon (!), roll up the breast the best you can and fold the puff pastry over the turkey breast.  That’s it!

Throw it in the oven and it comes out beautiful on the outside with all the flavors melded together with the melted brie.

Ingredients

2 tsp olive oil

1 small shallot, thinly sliced.

¼ cup pickled beets, diced

¾ cups frozen blueberries

½ cup cooked crumbled bacon

1 sheet frozen puff pastry

1 egg, beaten

2 cloves garlic, mined

¼ tsp chopped fresh rosemary

½ tsp Thyme

¾ tsp salt

1 boneless, Skinless Turkey Breast (1bout 1lb)

4 ounces of Brie Cheese, rind removed

¼ cup diced and cooked bacon

Instructions

1.     In a medium skilled over medium-high heat, heat olive oil.  Add shallot and garlic; cook, stirring frequently, about 3 minutes.

2.     Stir in thyme, rosemary, ¼ tsp of the salt and ¼ tsp of the pepper.  Remove from heat; set aside to cool.

3.     Place the turkey breast inside a large zip lock bag.  Pound until it’s nice and flat (about ¾” – 1”)

4.     Sprinkle turkey with remaining salt & pepper

5.     Place strips of cheese lengthwise down the center of the turkey.  Add the shallots and thyme mixture and layer with the pickled beets, blueberries and both the crumbled and diced bacon.

6.     Roll up the turkey to enclose the filling as well as you can.  Heat oven to 400 degrees Fahrenheit

7.     On parchment paper lined baking sheer, roll puff pastry to 15 x 10-inch rectangle.

8.     Place the stuffed turkey breast in the cent of the puff pastry.  With a sharp knife, cut horizontal slits (about 1” apart) on the edge of each side of the pastry dough.

9.     Fold each piece over the turkey breast and continue until the breast is completely covered.  Tuck the edges of both sides in and pinch them well.  Brush the puff pastry with the beaten egg. 

10.Place in the oven and cook for 70 minutes or until your meat thermometer reads 180 degrees.

11.Let stand 10 minutes before cutting.

The Perfect Beef Bourguignon

Tender fall apart chunks of beef simmered in a rich red wine gravy makes an incredible family dinner. Easy to make, every step is worth it

INGREDIENTS

• 1 tablespoons extra-virgin olive oil

• 6 ounces (170g) The Butcher’s Double Smoked bacon, roughly chopped

• 3 pounds The Butcher’s beef brisket, trimmed of fat, cut into 2-inch chunks

• 1 large carrot, sliced 1/2-inch thick

• 1 large white onion, diced

• 6 cloves garlic, minced (divided)

• 1 pinch coarse salt and freshly ground pepper

• 2 tablespoons flour

• 12 small pearl onions (found in the Butcher’s freezer isle)

• 3 cups red wine like Merlot, Pinot Noir, or a Chianti -- for a milder sauce, use only 2 cups of wine

• 2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)

• 2 tablespoons tomato paste

• 1 beef bullion cube, crushed

• 1 teaspoon fresh thyme, finely chopped

• 2 tablespoons fresh parsley, finely chopped (divided)

• 2 bay leaves

• 1 pound fresh small white or brown mushrooms, quartered

• 2 tablespoons butter

DIRECTIONS

Preheat oven to 350°F (175°C).

• Heat the oil in a large dutch oven or heavy based pot. Sauté the bacon over medium heat for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.

• Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.

• In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat (leave about 1 tablespoon in the pan) and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.

• Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Bring to a simmer on the stove.

• Cover, transfer to lower part of the oven and simmer for 2 to 3 hours, or until the meat is fall apart tender (adjust the heat so that the liquid simmers very slowly).

• In the last 5 minutes of cooking time, prepare your mushrooms:

  Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Once they are browned, set aside.

• Place a colander over a large pot (I do this in my clean kitchen sink). Remove the casserole from the oven and carefully empty its contents into the colander (you want to collect the sauce only). Discard the herbs

• Return the beef mixture back into the dutch oven or pot. Add the mushrooms over the meat.

• Remove any fat off the sauce( if any) and simmer for a minute or two, skimming off any additional fat which rises to the surface.

• You should be left with about 2 1/2 cups of sauce thick enough to coat the back of a spoon lightly. 

  If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency.

• Taste for seasoning and adjust salt and pepper, if desired. Pour the sauce over the meat and vegetables.

• If you are serving immediately, simmer the beef bourguignon for 2 to 3 minutes to heat through.

  Garnish with parsley and serve with mashed potatoes, rice or noodles.

• To serve the following day, allow the casserole to cool completely, cover and refrigerate.

  The day of serving, remove from refrigerator for at least an hour before reheating. Place over medium-low heat and let simmer gently for about 10 minutes, basting the meat and vegetables with the sauce.

How Do You Know When Your Prime Rib is Cooked

+How do you know when your prime rib is cooked?

In our opinion, prime rib is best served rare or medium-rare. And of course, personal preference is important. We highly recommend getting a good meat thermometer if you decide to cook prime rib this Christmas.

• For a rare roast: Remove at 125F  - 120F.

• For medium rare: Remove at 140F

• For a medium: Remove at 155F

Let your roast sit for 15 to 20 minutes before serving and keep in mind the internal temperature will rise by 5degrees while it rests.

Some tips:  We always cook our Beef at 225F - slow and low.  And if you want the crispy crust then we suggest a reverse sear.  Cooking a roast is kind of nerve-wracking and let’s be honest beef is not cheap.  This ensures it will never be overdone.  It’s the easiest way to achieve a perfectly cooked roast.  Most home cooks blast their roast with high heat in a pan to brown the exterior and then transfer to the oven to finish cooking.  This causes a ring of tougher grey meat surrounding the pink interior.

Once our roast hits 120F we move the rack to the upper third of the oven and increase the temperature to 500F. You will begin to see a deep brown crust develop in 8-10 minutes.  Then remove and rest.

Enjoy!

Our Favourite Slow Roasted Prime Rib Recipe

There are few entrees more impressive than Slow Roasted Prime Rib for a holiday dinner. A perfectly-cooked standing rib roast, carved into juicy, rosy slices, makes a gorgeous presentation on a carving board or platter. Prime rib has become a luxurious yearly Christmas tradition for many families.

Given that prime rib can be costly, there can be a lot of pressure to get the cooking process “right.” Today, we’re sharing our preferred method for making an unforgettable slow-roasted prime rib that will leave your guests coming back for seconds every. single. time.

WHAT EXACTLY IS PRIME RIB?
Prime rib (also known as “standing rib roast” when sold on the bone) is beef cut from the rib section; more specifically, ribs 6 to 10. This is the area where ribeye steaks originate. It’s meaty, well-marbled, and utterly delicious.

You can buy boneless prime rib, but we much roasting on the bone for the best flavor, juiciness, and texture.

HOW MUCH PRIME RIB SHOULD I BUY?
As a general rule, I plan on 1 pound per person when buying prime rib on the bone. You can expect to serve 2 adults per rib.

WHAT IS THE REVERSE SEAR METHOD?
Many traditional prime rib recipes call for searing the meat either on the stove or in an ultra-hot oven to create an outer crust before slow roasting. The “Reverse Sear” method flips the process, first slow roasting the meat at 250 degrees F to your desired internal temperature. The meat is then rested and seared at 500 degrees F just for a few minutes before serving.

What’s the benefit of utilizing a reverse sear? The meat is incomparably tender and evenly cooked from end-to-end with a minimal area of overcooked “gray ring” on the interior.

Slow roasting the raw meat in a 250-degree F oven also results in less moisture loss. All of the drippings that are usually released into the pan with a high initial (or prolonged) cooking temperature remain in the roast. Slices of prime rib cooked with the reverse sear process are so juicy.

Beautifully crusted, rosy, juicy meat throughout the roast? Talk about the perfect prime rib!

HOW SHOULD I SEASON PRIME RIB?
We like to keep it simple with a generous coating of sea salt and freshly-cracked black pepper and then we mix some fresh garlic, chopped rosemary, oil and a little horseradish  and rub the roast

INSTRUCTIONS

1. Season the roast liberally on all sides with salt and pepper. Let stand at room temperature for 2 hours before roasting.

2. Preheat the oven to 250°F with the rack in the lower third of the oven. Place prime rib on a v-rack in a roasting pan with the fat-cap side up.

3. Roast until an instant-read thermometer inserted into the thickest part of the meat (away from the bone) reads 120-125°F for rare, 128-130°F for medium-rare, or 132-135°F for medium and medium-well. This will take 3-4 hours.

4. Remove the prime rib from the oven, tent with foil, and let rest for 30 minutes.

5. Increase oven temperature to 500°F. Uncover the roast and sear it in the oven for 5-10 minutes, until the exterior is brown with a crisp crust.

We would love to know if you try this method and if you liked it!

Easter Basket Cooking Instructions

How to cook your Protein !

How to Cook your Scalloped Potatoes

How to cook your Roasted Vegtables ! Enjoy

Long Table Dinner - November 28th 2019

We’re pretty excited about this 6 course Long Table Dinner. We’re highlighting our favourite, BC Beef. Some of our relished recipes served in a unique space with some pretty rad people. You don’t want to miss this one. Tickets available in store.