The personal website of Chef John Brand
Main Courses, Entree’s, Primary Food
Thanks to all who visited at the Pearl Market last week. A nice, low temp chicken main course or salad that doesn't heat up the whole house on a hot day. Poached in almond milk with lemon and thyme for about 20 minutes and tossed with healthy ingredients, perfect for lighter healthier eating and if you …
Continue reading "Peeler Farms Chicken and Quinoa, Cherries, Marcona Almonds, and Goat Cheese"
Lamb Burgers with Chick Pea Avocado Relish and Caramelized Feta 2 pounds lamb shoulder steak, cut into large chunks 2 strips thick cut bacon 1 T rosemary, fresh 1 T basil 1 T mint 1 T parsely 1 T thyme 3 cloves garlic grind all in meat grinder on large hole reserve half and grind …
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Local Farm Chicken Breast, Vadouvan Carrots, Bulghur Golden Raisin Gremoulata One breast of chicken per guest, seasoned well with fresh rosemary, parsley and thyme. Rub skin with salt and pepper and sear in cast iron pan until golden brown on both sides. Place whole pan with chicken in oven at 350 degrees for approximately 10 …
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Veal Loin, Heirloom Tomato Risotto, Smoked Olives 6-7 oz total portion per person, two medallions Loin cleaned and cut, lightly pounded with mallet, seasoned with rosemary, thyme, parsely Sear in pan on medium heat, add butter and lemon and allow to cook slowly to preferred temperature. Risotto Presoak rice in tomato stock at room temperature 3 hours …
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Lamb Prime Rib, Fuyu Persimmon and Bluebonnet Heirloom Tomato Chutney, Smoked Olive Bisque Holiday lamb this time of year with a savory and tart chutney of seasonal persimmon fruits and local tomatoes. The smoked olives in a rich cream sauce help balance the flavors of the lamb and herbs. Suitable garnishes are fresh watercress, spinach …
Braised Beef Cheek Hash with Smoked Sweet Potatoes and Brussel Sprouts A farmers market treat, all of this can be found on a Saturday, even in January. Additionally, make this dish spectacular with a couple fried eggs, fresh cornbread and a slice of extra sharp Wisconsin cheese. 2 beef cheeks, braised and pulled apart 1 …
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Swiss Chard is related to the beet but tastes more like grown up spinach only a bit coarser. The stem should be removed and cooked separately, usually blanched or with a beurre fondue, can also be fried. This preparation uses the leaves as a wrapper or ravioli to hold the chicken and blue cheese. Other …
Continue reading "Swiss Chard Tart with Kabocha Squash, Bosque Blue Cheese and Bacon"
Alaskan Halibut is out of season for 2010, while we wait for next year you can substitute another white flaky fish, perhaps Black Cod or just make the salad and serve with chicken or shrimp. It is a year around light seafood course or appetizer. Alaskan Halibut, Marinated Fennel, Avocado, Arugula and Crab Salad with …
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Berkshire Pork Loin Warm Dandelion and Frisee Greens, Pork Cracklin’s, and Caramelized Onion Veloute Pork chops are the easiest to cook and to overcook. Careful preparation will result in moist and tender meat. Pork Loin 4 Thick cut, about 7 ounces. Lightly pound meat and score with sharp knife. Season well with fennel …
Honey Lacquered Duck Breast with Duck Confit, Rosemary and Orange Bitter Greens, Peruvian White Beans, Carrot and Chard Duck 7 oz breast of duck 2 oz duck confit 1 T fresh rosemary, chopped 1 T fresh garlic, minced 1 T fresh chives, chopped 1 T Fresh orange zest Cut incision in center of …
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Chef John Brand 