The Food That Fuels Shelor: Fall Edition
At Shelor Motor Mile, we love food almost as much as we love cars. In this entry of our weekly blog, we will be highlighting some of our favorite Fall themed dinner recipes from some of our favorite food publications. Let’s dig in!
Seafood and Sausage Stew
2 tbsp.-olive oil
6 oz. -fully cooked andouille sausage, sliced
2 – small leeks, white and light green parts only, sliced
1 – small fennel bulb, chopped
2 – garlic cloves, chopped
1 – bay leaf
1 – small pinch saffron (optional)
1/3 c. – dry white wine
1 – (28-ounce) can diced tomatoes
2 – (8-ounce) bottles clam juice
1 lb. – mussels, scrubbed and debearded
1/2 lb. – peeled and deveined medium shrimp
1/2 lb. – skinless flaky white fish (such as bass, halibut, or cod), cut into 1-inch pieces
2 tbsp. – chopped fresh flat-leaf parsley
Freshly ground black pepper
- Heat oil in a large copper pot or Dutch oven over medium heat. Add sausage, leeks, and fennel. Cook, stirring occasionally, until tender, 4 to 6 minutes. Add garlic, bay leaf, and saffron (if desired). Cook, stirring constantly, 30 seconds. Add wine and cook until syrupy, 1 to 2 minutes.
- Increase heat to medium-high. Add tomatoes and cook, stirring occasionally, until thickened, 9 to 10 minutes. Add clam juice and 3 cups water; bring to a boil. Reduce heat to medium and add mussels; cook 3 minutes. Add shrimp and fish.
- Cook until mussels, shrimp, and fish are cooked through, 3 to 4 minutes. Discard bay leaf. Stir in parsley. Season with salt and pepper. Serve immediately.
Farro Salad With Crispy Capers
1 1/2 c. – farro
4 tbsp. – olive oil, divided
3 tbsp. – small capers, patted dry
2 c. – fresh flat-leaf parsley
3 tbsp. – sherry vinegar
Freshly ground black pepper
1 1/2 lb. –mixed colors grape and cherry tomatoes, halved
- Cook farro according to package directions.
- Meanwhile, heat 1 tablespoon oil in a medium skillet over medium-high heat. Add capers and cook, until crisp, 1 to 2 minutes. Transfer to a paper towel-lined plate. Cook parsley in same skillet, in two batches, until crisp;
transfer to plate with capers, adding another tablespoon oil to skillet between batches, if necessary.
- Whisk together vinegar and remaining 2 tablespoons oil in a bowl. Season with salt and pepper. Add tomatoes and farro and toss to combine. Top with crispy capers and parsley just before serving.
Pepper-Stuffed Pork Tenderloin
2 tbst. – Canola Oil
3 – Small sweet red peppers, finely chopped
1 – Large onion, finely chopped
2- Small celery ribs, finely chopped
1-1/2 tsp. – Dried thyme
¾ tsp. – Garlic salt
¾ tsp. – Paprika
½ tsp – Cayenne pepper
3– Pork tenderloins ¾lb.
4 tsp. – Lemon-pepper seasoning
4 tsp. – Fennel seed, crushed
- Preheat oven to 325°. In a large skillet, heat oil over medium-high heat. Add red peppers, onion and celery; saute until tender, 3-4 minutes. Add thyme, garlic salt, paprika and cayenne; saute 1 minute longer. Remove from heat; set aside.
- Make a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat. With a meat mallet, flatten pork to 1/2-in. thickness. Fill with vegetable stuffing mixture. Close tenderloins; tie at 2-in. intervals with kitchen string, securing ends with toothpicks.
- Place on a rack in a shallow baking pan coated with cooking spray. Combine lemon pepper and fennel; rub over tenderloins.
- Bake until a thermometer inserted into pork reads 145°, 45-55 minutes. Remove tenderloins from oven; let stand 5 minutes. Discard toothpicks and string. Cut each tenderloin into 8 slices.
Pumpkin Bisque with Smoked Gouda
4 – Bacon strips, chopped
1 – Medium onion, chopped
3 – Garlic cloves, minced
5 cups – Chicken broth
1 can (29oz.) – Solid-pack pumpkin
½ tsp. – salt
¼ tsp. – Ground nutmeg
1/8 tsp. – pepper
1 cup – Heavy Whipping Cream
1 cup – Shredded gouda cheese
2 tbs. – Minced parsley
- In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. Saute onion in drippings until tender. Add garlic; cook 1 minute longer.
- Stir in the broth, pumpkin, salt, nutmeg and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool slightly.
- In a blender, process soup in batches until smooth. Return all to pan. Stir in cream; heat through. Add cheese; stir until melted. Sprinkle each serving with parsley, bacon and, if desired, additional cheese.
FOR THE PASTA
2 c. – all-purpose flour, plus more for surface
1/2 tsp. – kosher salt
4 – large eggs
FOR THE FILLING
1 – (15-oz) can of pumpkin
1/4 c. – freshly grated parmesan
1 – egg yolk, lightly beaten
1 tbsp. – packed light brown sugar
Freshly ground black pepper
1/2 c. – (1 stick) butter
2 tbsp. – raw, shelled pumpkin seeds
2 – cloves garlic, minced
1 tbsp. – freshly chopped thyme
Freshly grated Parmesan, for serving
- In a medium bowl, whisk together flour and salt. Pour flour mixture out onto a clean surface. Using your hands, make a well in center of flour. Crack eggs into well and use a fork to slowly whisk flour into eggs until a shaggy dough forms. Use your hands to knead dough until smooth and no longer sticky, about 5 minutes. Add flour to surface as necessary to keep dough from sticking. Wrap dough tightly in plastic wrap and refrigerate for at least 1 hour.
- Meanwhile, make filling: drain pumpkin by placing in a fine mesh strainer set inside a large bowl. Cover exposed pumpkin with plastic wrap, then place a small bowl on top to lightly press pumpkin. Let drain 15 minutes.
- When pumpkin has drained, transfer to a medium bowl. Add parmesan, egg yolk, sugar, and nutmeg and season with salt and pepper. Stir to combine.
- When ready to roll pasta, cut dough into quarters. Wrap all but 1 back in plastic wrap and place back in the refrigerator.
- On a lightly floured surface, roll uncovered dough into a long rectangle about 1/4” thick. Set pasta maker to widest setting and pass the rolled out dough through 2 times. Fold short ends of dough to meet in center of rectangle, then fold in half so that the dough is in quarters. Roll out again so the dough is 1/4” thick, then pass through pasta maker 2 more times.
- Reduce setting by one degree. Repeat process of rolling and folding 2 to 3 times before going to the next setting. Repeat this process all the way to the thinnest setting. If your pasta sheet becomes too long to work with, cut it in half. Repeat with remaining dough in refrigerator. Keep rolled out dough covered with a clean kitchen towel.
- Lay one piece of dough out on a lightly floured surface. Spoon about 1 tablespoon of filling every 1 inch. Using your finger, lightly wet in between each pile of filling with water. Gently lay a second piece of dough on top and press between filling to seal, making sure to press out as much air as possible. (Air trapped in the ravioli will force them to the surface when boiling.) Using a biscuit cutter or knife, cut between each pocket to make individual ravioli. If desired, use fork tines to seal ravioli shut. Repeat with remaining dough and filling. Refrigerate until ready to cook.
- When ready to serve, melt butter in a medium skillet. Add pumpkin seeds and cook, swirling pan occasionally, until pumpkin seeds are toasted and butter is browned and smells nutty, 6 to 8 minutes. Add garlic and thyme and cook until fragrant, 1 minute more, then remove pan from heat.
- In a large pot of boiling salted water, working in batches, add ravioli and cook until tender, about 1 ½ minutes. Use a spider to remove from water and place directly in brown butter. Gently toss to coat. Serve warm with Parmesan.
Apple Cider Glazed Chicken
1 – large sweet potato, peeled and cubed
2 – apples, sliced
2 tbsp. – olive oil, divided
1 tbsp. – chopped fresh rosemary
Freshly ground black pepper
6 – bone-in, skin-on chicken thighs, trimmed
2/3 c. – apple cider
2 tbsp. – honey
1 tbsp. – Grainy mustard
1 tbsp. – butter
3 – rosemary sprigs, for skillet
- Preheat oven to 425°. In a medium bowl, add potatoes, apples and chopped rosemary and season with salt and pepper. Drizzle with 1 tablespoon olive oil and toss until combined.
- In a large ovenproof skillet over medium-high heat, heat remaining olive oil. Add chicken and sear, skin side down, until golden, about 2 minutes. Remove chicken from heat while you make the glaze.
- To the same skillet, add apple cider, honey and grainy mustard. Bring mixture to a rapid simmer and cook until mixture has reduced slightly then whisk in the butter. Return the chicken to the skillet, skin side up, and scatter the sweet potato mixture and rosemary sprigs around the chicken. Turn off the heat and transfer the entire skillet to the oven.
- Bake until the sweet potatoes are tender and the chicken is cooked through, about 20 minutes. (If potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking until tender.)
- Serve chicken and potatoes with pan drippings.
1 – tbs. vegetable oil
Kosher salt to taste
1 ½ lbs. – pappardelle
2 tbs. – olive oil
3 – cloves garlic, minced
½ cup – brandy
28 oz. – diced tomatoes
½ tsp. – sugar
¼ tsp. – Crushed red pepper flakes
Freshly ground black pepper
1 tsp. – seasoning salt
½ tsp. – lemon pepper
12 oz. – Skirt steak
½ cup – Grated fontina
3 tbs. – crumbled blue cheese
¾ cup – heavy cream
1 tbs. – Horseradish
1/3 cup – half-and-half
3 cups – Baby spinach
Fresh basil leafs, for garnish
- Brush the grill with vegetable oil and preheat to medium high.
- Bring a pot of salted water to a boil. Add the pasta and cook according to package instructions.
- Meanwhile, in a large skillet over medium heat, add the olive oil. When hot, add the garlic and cook for 1 minute. Turn the heat off, then add the brandy. Turn the heat back on and cook until the brandy is reduced by half, about 1 minute. Add the diced tomatoes to the skillet with the sugar, crushed red pepper and a pinch of salt and black pepper. Cook for 10 minutes, stirring occasionally.
- Meanwhile, sprinkle 1/2 teaspoon seasoning salt, 1/4 teaspoon each black pepper and lemon pepper and a pinch of kosher salt over one side of the steak.
- Put the steak on the hot grill seasoned-side down and cook for 3 to 4 minutes. Sprinkle the remaining 1/2 teaspoon seasoning salt, 1/4 teaspoon lemon pepper, 1/4 teaspoon black pepper and a pinch salt on the top of the steak and then flip it. Cook it for a further 3 to 4 minutes until medium rare. Remove to a board and rest while the sauce is finished.
- Reduce the heat to low under the sauce. Stir in the fontina and 1 tablespoon of the blue cheese. Stir in the cream and horseradish, then add in a little half-and-half if the sauce is too thick. Cook for a minute or two, tasting and adding more seasonings as needed.
- Meanwhile, cut the steak into 1/2-inch strips.
- At the last minute, add the spinach to the sauce and toss to coat. Drain the pasta and add it to the sauce. Mix everything together.
- Place the steak on top of the pasta. Garnish the dish with basil and the remaining 2 tablespoons blue cheese crumbles. Serve straight from the skillet.
Chili Cheese Stuffed Sweet Potato
4 small sweet potatoes, scrubbed and washed
2 medium carrots, roughly chopped
2 cloves garlic
1 plum tomato, chopped
1/2 medium onion, roughly chopped
2 tablespoons red wine vinegar
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
2 tablespoons olive oil
1 pound ground beef
Sour cream and shredded Cheddar, for serving
3 scallions, sliced
- Poke each sweet potato a few times and microwave until fork-tender, about 10 minutes, rotating halfway through. Set aside and keep warm.
- Meanwhile, put the carrots, garlic, tomato and onion in a food processor; add the vinegar, cumin, oregano, cayenne, 1 teaspoon salt and a few grinds of black pepper and pulse until coarsely chopped. Heat the oil in a large nonstick skillet over medium-high heat, add the vegetable mixture and cook, stirring constantly, until dry, 3 to 4 minutes. Add 1/4 cup water and cook, scraping up any brown bits with a wooden spoon, until the water evaporates, about 1 minute. Add the ground beef and cook, stirring and breaking it up into smaller chunks, until browned and cooked through, about 4 minutes. Remove from the heat.
- Split the potatoes in half, scoop out some of the warm flesh and add it to the beef mixture; stir to combine. Divide the potato halves among 4 plates and generously fill each half with the beef-potato mixture. Top each with sour cream, Cheddar and scallions.
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