Bistro Rouges' Cauliflower Fritters with Hollandaise Sauce

Bistro Rouge's Cauliflower Fritters with Hollandaise Sauce

The Parts: 1 small Cauliflower cut into florets 1 1/2 cups Wild Rose Brewery Velvet Fog 2 cups all purpose flour salt Hollandaise: 2 large egg yolks 1 tbsp white wine 1/2 tsp lemon juice 1/4 cup boiling water 1 1/2 cups melted butter - warm few drops of Tabasco 1/2 tsp Worcestershire Sauce salt and pepper

The Process: Steam Cauliflower florets until tender cool and refrigerate until needed In a deep bowl whisk flour with beer until smooth Dip cooked cauliflower florets in batter and carefully place one at a time in deep fryer/ inch deep oil in safe pot - oil preheated to 360F Remove with allotted spoon and transfer to a paper towel line plate - season with salt To make the hollandaise, combine the egg yolks, wine, lemon juice and water in a blender. mix on high speed and slowly add butter in a thin stream until it emulsifies. Season with Tabasco, Worcestershire, salt and pepper to taste.  ENJOY!

Quinoa and Turkey Meatloaf

Quinoa and Turkey Meatloaf

PREP TIME:  40 minutes COOK TIME: 50 minutes TOTAL TIME: 90 minutes The Parts: 1/4- ½ cup quinoa 1/4 cup and 2 teaspoons water 1/2 tblsp olive oil 1 -1 small onion/shallot, chopped 1  large clove garlic, chopped 1 LB (16 ounce) package ground turkey 2 teaspoons tomato paste 2 teaspoons hot pepper sauce 1 1/2  tablespoon Worcestershire sauce 1 egg 1 teaspoon salt 1/2 teaspoon ground black pepper 1 tablespoon honey  (truffle if available) 1/2 teaspoon water

The Process: Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool. Preheat an oven to 380 degrees F  Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for another minute; remove from heat to cool. Stir the turkey, cooked quinoa, onions, tomato paste, hot sauce, 2 tablespoons Worcestershire, egg, salt, and pepper in a large bowl until well combined. The mixture will be very moist. Shape into a loaf on a foil lined baking sheet or in a flat glass/ceramic baking dish. Combine the brown sugar, 2 teaspoons Worcestershire, and 1 teaspoon water in a small bowl. Rub the paste over the top of the meatloaf. Bake in the preheated oven until no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let the meatloaf cool for 10 minutes before slicing and serving.

Spaghetti Bolognese

Spaghetti Bolognese

The Parts: •    Extra-Virgin Olive Oil •    1 medium Onion (chopped) •    1 Carrot (chopped) •    6 slices Smoked Bacon (chopped) •    8 ounces Ground Pork •    8 ounces Ground Beef •    6 Garlic Cloves (smashed) •    1/4 cup Sweet Vermouth •    1 cup White Wine •    1 cup Chicken Stock •    1 28 ounce can Whole Peeled Tomatoes (crushed by hand) •    1 cup Milk •    1 1/2 pounds Spaghetti •    Salt •    Freshly Cracked Black Pepper Freshly Grated Parmesan Cheese (to serve)

The Process: •    Extra-Virgin Olive Oil •    1 medium Onion (chopped) •    1 Carrot (chopped) •    6 slices Smoked Bacon (chopped) In a heavy-bottomed pot, add Olive Oil over medium-high heat. Combine the Onion, Carrot and Bacon and sauté until softened. ADD •    2 Ground Pork and  Ground Beef •    Salt •    Freshly Cracked Black Pepper Add the Pork and Beef, season with Salt and Pepper and brown, about 8 minutes. •    3 Toss in the smashed Garlic Cloves and cook just until fragrant. •    Deglaze with Vermouth, scraping up brown bits from the bottom of the pan. Pour in the White Wine and Chicken Stock. Add the Tomatoes.  Bring to a boil and reduce to a simmer. Cover loosely and cook for 6 hours, stirring occasionally. Mixture should be very thick. •    *At this point you can remove from heat and store in fridge for a few days or freeze. •    When ready to serve heat sauce and stir in 1 cup of Milk. Simmer for about 30 minutes until thickened. •  Bring a large pot of salted Water to a boil. Cook Spaghetti to al dente according to package instructions. Toss cooked noodles into sauce and loosen with pasta water as needed. 7 Freshly Grated Parmesan Cheese (to serve)