The Manor's culinary team shares their culinary secrets on our site. Check out some past and present Wild Rose Restaurant recipes here!
Prep time: 15 min Cook time: 20 min Total time: 35 min Serving size: 8
TIP #1 Don’t Hesitate…Marinate
Little bites before a meal are a must…these busy days you can guarantee that your guests will not arrive at the same time, but they will all arrive hungry. So what is a good host to do? Easy, offer a few small offerings, that won’t take you away from cooking, greeting and conversing with your guests, nor take away from the feast you’re preparing.
Satay, an asian kabob, are so simple and flavorful, yet easy to prepare and can be made ahead of time.They can be made well in advance and demonstrates how effective marinating can impart flavor and tenderness to meat or vegetables. Marinating should be used often to make your food taste incredible and this recipe can be used, without skewers, for excellent Grilled Chicken for a Caesar Salad or Stir Fry Chicken & Vegetables. Be sure to experiment and try different marinades and meats.
Marinade Ingredients
1) If Grilling…soak Skewers in water for 10 minutes prior to marinating. 2) In a large bowl, whisk together all ingredients except chicken. 3) Weave the chicken onto skewers in a back and forth manner and place into a ziplock bag. 4) Pour marinade over chicken, seal bag and shake to coat. Place in refrigerator for at least 2 hours but not more than 8 hours. After marinating, remove skewers from bag and reserve marinade for the peanut glaze. Place chicken into oven-proof casserole for baking or save for the Grill. 5) Combine glaze ingredients into a pot and over medium heat, whisk till smooth and comes to a boil. 6) Remove from heat and reserve to brush over finished Satay. Bake Satay in 375 deg F. oven for 20 minutes or until internal temp of 160deg is achieved, or grill over low flame on the grill till fully cooked. Toss in or brush with Peanut Glaze.
7) Add garnish. 8) Enjoy!
Prep time: 15 min Cook time: 15 min Total time: 30 min Serving size: 4
Unless you really good friends with a butcher or you have lots of money, you’re probably not going to come across a really great steak and chances are like me, you buy a lot of disappointing meat.. And with the price of beef on the rise, a great steak is really out of the Ball Park for a dinner party but that doesn’t mean that you can’t take a regular steak and make it amazing!!
You can do more than just Salt & Pepper these guys. What we do at the restaurant is age our meats and we use Crusts to add flavor to the steak. Fresh herbs and Garlic, Coffee, Smoked Salts and even dried Mushrooms can all be used. The important things with a crust is that you must continue to use salt and pepper, and you need a good hot pan/oven or grill to complete the crust, otherwise it just won’t be as good as could be.
4 Ribeye Steaks 1oz dried Porcini Mushrooms 1 Tbsp Granulated Garlic 1 Tbsp Kosher Salt 1 tsp Black Pepper, freshly ground
1) Bring Ribeyes to room temperature…allow to sit out while you prepare the crust for 15 minutes. The Ribeye, a slice of Prime Rib, is my All-Time Favorite Steak!! Tenderloin is expensive, but it’s soft, and it lacks flavor. NY Strips are good, but often lacks enough marbling (fat) to make it great. Ribeye however has fat on the top and inside, which moistens the meat as it cooks. I also find that it is just as good pan-seared as it is grilled.
2) Take out your spice grinder, or old coffee grinder (a $15 purchase that everyone should own), and in batches, grind the dried porcinis till dust. Pour into a small bowl. Combine with Salt, Pepper and Garlic. 3) Rub a generous portion of the Rub onto both sides of the ribeye. 4) Heat you grill or your favorite cast iron pan and sear your meat on both sides till medium rare, or 130deg F internal temperature. If you are using a pan…use a minimal amount of oil to prevent sticking. 5) Now, the most important step is REST. You must let your steak rest…and I know it’s hard…that grilled goodness is so hard to resist that you want to rip into it like a monkey on a cupcake, but control yourself. Your an adult…you can wait five minutes….And if you do, you will thank me. By allowing the steak to rest, and by not overcooking it, you’re going to have a juicy tender steak that is crusty and caramelized on the outside but tender and pink on inside. By allowing it to rest the juices won’t pour out when you slice into it resulting in a dry steak. 6) The Porcini is going to impart an earthy, meaty goodness to the steak that pairs itself well with a strong Red Wine. You can also dress up your steak with Caramelized Onions, Roasted Tomatoes or some good Blue Cheese, I am partial to Gorgonzola…but any way you present it, your steak will be the hit of the party and everyone will want the recipe for your magic mushroom powder!!
Truffles are simply a shaped ganache, sometimes flavored and coated in chocolate, cocoa, sugar, or coconut. These delicious treats can be made well in advance of a get together and don’t forget to add a little rum!
By Avi Deiter | Published: 2013-11-10
Rating: 4.5 stars based on 43 reviews Prep time: 2 hr Cook time: 15 min Total time: 75 min Serving size: 30-40 Ingredients: 16 oz. Bitter Sweet Chocolate
I love dessert. I mean I really love, love dessert. But after putting your efforts into a dinner party, it’s time to kick back and relax with your guests…and you can’t do that if your fretting about a souffle or whether or not the cheesecake will slice nicely.
Have no fear…truffles are here! These sweeties can be made days in advance, and can be as creative as you want. And who does not love chocolate? A small platter of handmade chocolates, some good micro-roasted coffee and maybe some Port…Not much easier than that, and not much better either!
Truffles are simply a shaped ganache, sometimes flavored and coated in chocolate, or cocoa, sugar, or coconut and so on…you can mix-n-match your fillings to make your truffles not only flavorful but beautiful!
Flavors:
Coatings:
1) Chop chocolate carefully and place into medium bowl.
2) Heat heavy cream over medium heat and then pour hot cream over chocolate.
3) Allow to sit for one minute and then whisk together till smooth. Place in refrigerator to firm up for 2 hours.
4) *If making a flavored ganache, put the alcohol or extract in the cream while heating.
5) Line a cookie sheet with non-stick pad or parchment paper. Working quickly, scoop with a spoon or small scoop small portions of chocolate ganache on cookie tray…return to fridge to cool for 15 minutes. Be sure to taste your rummy filling!
6) Remove cookie tray and quickly roll scoops between your hands into round balls and return to cookie tray. Gloves are helpful to help keep your hands clean as well as limiting your body heat from melting the chocolate too much. When shaped, return chocolate to fridge.
7) *Roll in desired topping. The easiest are sugars, cocoa or cinnamon. Add 1/2 cup of sugar or cinnamon to small bowl. Add a couple of truffles and roll in powder till well coated. Remove and place onto new cookie sheet. Be sure if making different flavor fillings, that you roll all in the same topping so you and your guests can differentiate.
8) *Rolling in chopped nuts, coconut and sprinkles is very similar, except slight pressure is needed. Work one truffle at a time to ensure there is good coverage…remove to new cookie sheet after finishing.
9) *Rolling in melted chocolate is the most difficult. Work in small batches, melting minimal amounts of chocolate in a microwave till halfway melted in short 10 sec intervals. Stir to melt the rest of the way. Add truffles one at a time and coat…remove with fork and place on to tray to set up. Garnish by drizzling another color chocolate over it…for example white chocolate over dark, or dark over milk.
Delicious baked stuffed lobster with scallops and shrimp. Mounded with moist, buttery stuffing and chock full of enough seafood to make a whale jealous… You might not even need the drawn butter! Rating: 5 stars based on 52 reviews Prep time: 20 min Cook time: 15 min Total time: 35 min Serving size: 2 Ingredients: 2 1b Lobsters
1) Preheat the oven to 425 degrees F. Wrap a rimmed baking sheet in heavy aluminum foil. 2) Melt butter in a large skillet over medium heat, add diced shallot and sweat about 5 minutes 3) With a heavy knife, split live lobsters through their underside, by piercing their head and driving the knife through their body to the tail. 4) Carefully crack open lobster over a bowl, reserve all liquids, tomalley(light green) and roe (dark green) Place onto foil wrapped baking sheet. 5) Remove the brain, and carefully skewer the lobster through the tail towards the inner cavity. 6) Add shrimp & scallops to the butter and season lightly with salt & pepper. Stir for 1 minute. 7) As soon as shrimp begins to turn pink from grey, add all reserved liquid and solids from lobster. 8) Using a spoon or spatula, stir seafood mixture, specifically crushing the dark green roe, which will turn a brilliant red. Continue to stir mixture about 2 minutes, till seafood is just about cooked. 9) Turn your heat to high, remove pan from stove and add sherry….return to flame, heat and set on fire, to burn off excess alcohol. 10) After flame goes out, add chopped parsley and simmer for 30 seconds, to slightly reduce the liquid in the pan. 11) Turn off heat and add ground Ritz crumb till mixture tightens…depending on size of lobsters, may not use all of the crumb, or may need a little more. Stuffing should be fairly firm. 12) Carefully divide stuffing between both lobsters, primarily filling cavity, but also covering the tail meat towards the tail. 13) Bake 12 -15 minutes for a 1 pound lobster 15-17 minutes for a 1 1/4 pound lobster. 14) Bake until the lobster is cooked through and the stuffing is crisp and golden. Lobster shell will be completely red in color, peek at back of lobster (on bottom of tray), traditionally the last part of the lobster to turn red in this recipe. If it is still dark or green back a little longer.
Some potatoes lend themselves to mashing better than others, but I prefer a waxy potato like Yukon Gold. You can leave them skin on or peel them for a restaurant like appearance. But what’s great about the basic recipe, is that it accepts other ingredients easily and makes your mash into a smash!
Prep time: 10 min Cook time: 30 min Total time: 40 min Serving size: 8
There are few things better in my memory than mashed potatoes. We grow them on our farm, ate them as children and are one of the easiest sides you can make to accompany a meal. Everybody loves potatoes.
Horseradish or garlic, Cheddar-Bacon-Chive, Sage & Brown Butter and even Basil Pesto…like a BYO Frozen Yogurt, stir in your favorite ingredients.
Tip: Be sure to always start potatoes in cold, unsalted water
Directions:
In a large pot, place all peel potato pieces and cover with at least one inch of water, unsalted. Bring to a boil and reduce to a simmer. Simmer till tender, about 20-30 minutes depending on size of potatoes (a knife will slide easily in and out of a potato without resistance when fully cooked). Melt butter, garlic and milk together in small sauce pot…reserve.
Strain potatoes in a colander and return to warm pot and utilizing a hand masher, work potatoes till crushed. Add butter/milk/garlic mixture and work together with masher till smooth. Switching to a rubber scraper or wooden spoon, stir in sour cream and season to taste with salt and fresh ground pepper. Cover till needed.
*Fresh grated or store-bought horseradish adds a nice flavor and zip, simply add to butter/garlic when melting.
*Stir in Chopped Bacon, Chives and shredded Cheddar for Potatoes like Mom used to make.
*Some more exotic offerings: Stir in 1/4 cup of Basil Pesto or fold in some thin sliced fresh Sage and drizzle with browned butter.
Nothing on earth can warm you to your soul, on a cold Winter’s day, like a hearty bowl of New England Clam Chowder. Creamy yet chunky, I’d stack 4 cords of wood just knowing that I can come inside warm up with a bowl. Rating: 5 stars based on 64 reviews Prep time: 25 min Cook time: 15 min Total time: 40 min Serving size: 8
1) In a large pot, bring 6 cups of water to a boil. Add clams and cover the pot. Cook over medium high heat for 7-9 minutes. Discard any unopened clams.
2) Remove clams from broth and cool slightly a sheet tray. Reserve the broth by straining through a sieve or colander, lined cheese cloth. Strain a few times to remove all grit.
3) Remove the meat from the shells, and with cut meat around belly and reserve. Slice the bellies lengthwise and scrape out and discard the contents, as they may contain sand. Chop bellies and add to the other chopped clams.
4) In a large heavy bottomed pot over medium heat, render bacon till just crisp but not brown. Add butter to melt.
5) Add celery, onions, garlic and thyme. Sweat for about 10 minutes or until veggies are translucent. Stir often. Add flour and cook for another minute.
6) Slowly add reserved broth, potatoes, and bay leaf and stir to combine. Bring to a boil, then lower heat and simmer until the potatoes are tender, about 15 minutes.
7) Remove pot from heat and stir in reserved clams. Remove bay leaf.
8) At this point, you can cool off to save for later or proceed to make chowder. If you wish to cool, place pot in a sink full of ice and water, stirring occasionally over the course of 2 hours or less….then portion into a container and chill in your refrigerator. When you wish to have your chowder, over low heat, add remaining ingredients and heat very slowly, do not boil, and stir often.
9) If making chowder now, add cream and chopped dill. Adjust seasoning with salt and fresh ground pepper. Heat slowly to serving temperature. Serve in warm bowls or fresh bread bowls.
A few good quality ingredients make amazing dressings that rival anything that has been sitting on the shelf.
There are many fine dressings out there, but I dare you to compare after making your own. A few good quality ingredients make amazing dressings that rival anything that has been sitting on the shelf and make your favorite greens a treat. Vinaigrettes can also be used to marinate or to season…we use them to marinate tougher cuts of meat like London Broil & Flank Steak, and also to accentuate grilled summer vegetables.
Vinaigrettes are generally 3 parts oil to one part vinegar. They can be combined with any oils and vinegars, be emulsified or not, and have all manner of other ingredients…the sky is absolutely the limit and so get out the blender and let the fun begin!
In the restaurant I prefer emulsified vinaigrettes for most applications, that way all of the flavors are suspended and the same in every bite. In this recipe, the mustard acts as the emulsifier and it is important to slowly drizzle in the oils, or your “dressing” will break into its separate components, which is what you don’t want.
1) In a blender, add your first 6 ingredients. PUT THE LID ON. Turn blender on to high and allow to puree for 30 seconds.
2) While leaving the blender on, carefully remove the cover and slowly drizzle the oils into the spinning mixture. You will notice the color and thickness change…this is good.
3) Add the salt and pepper and continue to blend for 10 more seconds. Turn off blender and taste your dressing….adjust with more salt and pepper if necessary. Pour into a plastic or glass container and reserve for later use. This dressing can be refrigerated for about 2 weeks.
4) Here are some ideas for where to use the dressing. I love the sweetness of this vinaigrette on bitter greens like mesclun or arugula, but it is also fantastic on spinach. Try to drizzle it on Tomatoes & Mozzarella or Grilled Vegetables or use in your next pasta Salad.
