Paniolo Crusted Roasted Strip Loin With Port Wine Demi Glace Recipes

FABULOUS CRUSTY ITALIAN LOAF

Steps:

• In a small bowl, dissolve yeast with a quarter cup of the lukewarm water. Pour yeast into a large bowl. Mix in flour, sugar, salt, and remaining lukewarm water and mix in until dough starts to form. If too sticky, add a bit more flour.
• Turn out onto flat surface and knead for 6-8 minutes or until smooth and elastic. Put dough into an oiled bowl, turn to coat, cover with a thick towel, and let rise in a warm place, free from draft, until doubled in size, or about 1.5-2 hours.
• For bread machine, just use to mix and do the first rising of the dough, then remove to shape into loaves and do second rise, following instructions below.
• Preheat oven to 425°F.
• Remove dough onto a floured surface. Punch down and shape into 2 oblong loaves about a foot long each. If you own a baking stone or unglazed ceramic tiles, dust lightly with cornmeal and put into preheated oven. Put loaves on a peel (large wooden spatula), also lightly dusted with cornmeal, or on a cookie sheet sprinkled with cornmeal. Cover and let rise again for 40 minutes. Loaves will about double in width.
• In a small dish, add egg yolk and 1 tablespoon of water. Slit tops of risen bread 3 or 4 times, making slits that are a quarter of an inch deep. With a brush, paint tops with egg wash. If on a peel, slide loaves onto stone or tile; otherwise put cookie sheet in oven.
• Bake for 10 minutes at 425°F Then lower heat to 400F and bake for an additional 30-35 minutes, until golden and baked through. To check if it's done, thump the bottom of each loaf; if it sounds hollow, it's done.
• Note: Although the original recipe has you bake it at a higher temperature for the first 10 minutes and then lower the temperature, I was able to bake it continuously at 400F for 40 minutes total and mine turned out perfectly. I am including both here so that you can decide, depending on your oven.
• Don't wait to let it cool; eat it when it's hot! Delicious!
• Tip: For crustier bread, put a shallow baking pan filled with boiling hot water on bottom shelf of oven.
• Variation: To make rolls, preheat oven to 400°F After dough rises, remove to a floured surface. Punch down dough and shape into 12-14 rolls. Place on cookie sheet sprinkled with cornmeal. Let rise for 20 minutes. Slit each roll once and paint tops with egg wash. Bake for 18-22 minutes or until golden and baked through.

EMERIL'S "PANIOLO" (HAWAIIAN COWBOY) STEAK

Steps:

• In a bowl, whisk together all of the ingredients, except the onions, Essence, and peppercorns.
• Place the steaks in a large sealable bag with the marinade. Seal and refrigerate for at least 12 hours, and up to 36 hours.
• Preheat a grill.
• Remove the steaks from the marinade and pat dry. Season both sides with 1 tablespoon of the Essence and the peppercorns. Pour the marinade into a small saucepan and bring to a simmer. Simmer until thickened and reduced by 1/3 in volume, about 5 minutes, stirring occasionally. Remove from the heat.
• Sprinkle the thick onion slices with the remaining 1 tablespoon of Essence.
• Grill the steaks until medium-rare, about 6 minutes per side. At the same time, grill the onions (as though grilling a patty, so the rings stay together) until golden and char-marked by the grill, turning once.
• Remove the steaks from the grill and top with the grilled onions. Serve with the reduced marinade as sauce.

PANIOLO STEAK WITH WICKED WAHINE CHIMICHURRI

Steps:

• Heat oven to 325 degrees F. Set an oven-proof (cast iron) grill pan on a burner over high heat. Lightly brush steaks with olive oil on both sides and season with salt and pepper. When the grill pan is very hot, add the steaks. Sear the steaks over high heat for 3 to 4 minutes on each side. Remove the pan from the heat and set it in the oven to finish cooking. Keep the steak in the oven for 6 to 8 minutes for rare to medium-rare (or until an instant-read thermometer inserted in the middle of the steaks registers 165 degrees F). When steaks reach desired doneness, remove them from the oven and let them "rest" for another 4 to 6 minutes before slicing.
• While the steaks are cooking, prepare the chimichurri sauce. Combine all of the ingredients in a food processor or blender and pulse until all ingredients are chopped fine and well combined, stopping to scrape down the sides, if necessary. The mixture should have the consistency of a coarse pesto. Set aside until ready to serve.
• To serve, slice the steaks thinly against the grain and arrange on a platter. Drizzle some of the chimichurri sauce over the steak and sprinkle with toasted sesame seeds. Garnish the platter with pineapple rings, if desired. Transfer the remaining sauce to a bowl and pass with the steak.

PANIOLO-CRUSTED ROASTED STRIP LOIN WITH PORT WINE DEMI GLACE

Steps:

• Port Wine Demi Glace In a saucepan, combine wine and vinegar. Stirring frequently, simmer until reduced to half the volume. Sauté shallots and garlic in oil until translucent. Add reduced wine mix-ture and demi glace; bring to a boil. Season with salt and pepper; strain. Roasted Strip Loin Preheat electric oven to 350°F. Season beef with salt and pepper. In a large sauté pan, heat oil and sear beef on all sides. Place in a roasting pan and generously brush Paniolo Crust over the top of beef. Roast to desired doneness; let beef rest for at least 10 minutes before slicing. Put Port Wine Demi Glace the center of serving platter; top with slices of beef and surround with vegetables. Garnish with fresh herbs. Makes 6 servings. Dinner Other

PANILE

Steps:

• 1) Wash and remove the seeds and stems from the pasilla peppers.
• 2) Boil the peppers in water for aprox 1 - 2 minutes and let stand until cool.
• 3) In a blender add the peanuts, boiled peppers and enough water to make a thick sauce.
• 4) Bring the sauce to a boil in a medium sauce pan and cook for 10 minutes on medium to low heat and add salt to taste.
• 5) Remove from heat and use the tortillas one by one by placing them first in the sauce, then using two forks turn them over to coat evenly and roll in to a taco form, finally place them on a platter next to each other.
• 6) Repeat step 5 until you have used all the tortillas and drizzle the remaining sauce over the Panile enchiladas.
• 7) Great main dish, or side dish, for grilled beef of chicken.

PANINI SANDWICHES

Steps:

• Preheat grill pan or panini machine to medium heat.
• Spread center of each roll with 1 tablespoon mayonnaise. Assemble sandwiches with remaining ingredients, except butter. Season with salt and pepper.
• Spread small amount of butter on top and bottom of each roll; place sandwich either in pan on onto panini machine and grill. Cook 5 to 7 minutes.
• (If using a pan, press sandwich down with a pan lid. Cook sandwiches about 3 to 4 minutes on each side or until bread is toasted.)
• For mayonnaise: whisk all ingredients together in small bowl. Refrigerate until ready to use.