An interesting plate of food with classic new world flavors!
Cumin flavored raw blue agave nectar is nice for lightly glazing a small rib roast. Just enough was brushed on the lean rib roast to give it a caramelized sweet southwestern flavor. The pink peppercorns in the glace viande offset the sweet glazed flavor of the roast in a nice way. Three kinds of northwestern mushrooms add rich forest mushroom flavors to the glace viande. Black trumpet mushrooms are related to chanterelles, but they have a very rich forest mushroom flavor. Morels are a prized gourmet forest mushroom that have a delicious flavor when cooked. Lobster mushrooms are actually a parasitic fungus that grows over two varieties of mushrooms. The flavor of a lobster mushroom depends on which variety of mushroom that the parasitic fungus engulfed. Lobster mushrooms can have a mild seafood flavor or a peppery spicy flavor. Quinoa is a grain that was a major food staple for the Incan empire. Quinoa grain also made its way into Aztec cuisine. There are a few varieties of quinoa. The heirloom varieties seem to have more flavor. I chose an heirloom Incan red quinoa variety to make the polenta with. The earliest forms of polenta were made with grain and not corn meal. Corn was a colombian exchange item that came around at a much later time. Quinoa is a nice grain for polenta. The quinoa must either be semi ground or fully ground for polenta making. Whole quinoa has a thick hull that will not allow the whole grain to become starchy enough to become sticky. Dry quinoa can be ground by hand, but there is a much easier food processor method. Dry quinoa cannot be ground in a food processor, because it will just bounce around like tiny BB's. The grain must be simmered till it becomes moist, before grinding with a food processor! Sumac berry is a common Native American medicinal food and it is a common spice in middle eastern cuisines. Sumac berry spice gives the red quinoa polenta a nice lemony berry wine flavor. Manchego cheese is a mellow tasting aged sheep milk cheese that is perfect for this polenta.
If you use dried black trumpets, morels and lobster mushrooms for this recipe, soak the mushrooms in water overnight in a refrigerator to reconstitute them.
Glace Viande Recipe: Place 4 pounds of veal bones, lamb bones, beef bones, pork bones and meat scraps into a roasting pan. Add 5 ounces of tomato paste. Add 8 to 10 ounces of rustic un-peeled mirepoix of carrot, celery and onion. Stir the mixture together. Roast the mixture in a 350 degree oven, till the bones and vegetables caramelize to a deep brown color. (Stir the ingredients occasionally.) Place the roasted bones and mirepoix into a stock pot. Deglaze the roast pan with water and add the jus to the stock pot. Cover the bones with water and bring to a boil over high heat. Turn the temperature to medium low heat and simmer for 4 hours. Add water occasionally to cover the bones. Strain the stock through a fine sieve. Discard the bones and vegetables. Skim off the grease. Reduce the meat stock by a little more than half. This is a very rich unseasoned glace viande that can be frozen in portions for later use. The glace should be able to thinly coat and glaze the back of a spoon. When the glace viande is used in recipes, it will be reduced to a slightly thicker glaze consistency to order.
Sumac Manchego Red Quinoa Polenta: Boil 2 cups of water in a small sauce pot over high heat. Add 3/4 cup of red quinoa. Reduce the temperature to low heat. Simmer the red quinoa, till it starts to become soft. Note: Allow the liquid to absorb and reduce. Only add small splashes of water if necessary, to keep the red quinoa from becoming dry. Remove the pot from the heat and let the red quinoa cool to room temperature. Place the softened red quinoa into a food processor. Pulse the food processor a few times, till about a little bit more than one half of the red quinoa becomes ground to paste consistency. Return the semi ground red quinoa to the sauce pot. Add enough light chicken stock to turn the ground red quinoa into a soupy porridge consistency. Add sea salt and black pepper. Add 1 teaspoon of sumac berry spice. Place the pot over low heat. Gently simmer and reduce the liquid, while stirring occasionally, till the red quinoa becomes a rich thick polenta consistency. Add 4 pats of unsalted butter. Add 1/4 cup of grated manchego cheese. Stir till the red quinoa polenta becomes a creamy rich texture. Place the Sumac Manchego Red Quinoa Polenta into a star tipped pastry bag and keep it warm on a stove top.
Pink Peppercorn Wild Mushroom Glace Viande: Heat a saute pan over medium/medium low heat. Add 3 pats of unsalted butter. Add 1/2 teaspoon of minced garlic. Add 1/2 teaspoon of minced shallot. Saute till the garlic begins to turn a golden color. Add 1/2 cup of mixed black trumpets, morels and lobster mushrooms. Note: Cut any large mushrooms into petite slices and cut any medium size mushroom in half, so all the mushrooms are about the same size as the small black trumpet mushrooms. Saute the mushrooms till they become tender and fragrant. Add 1/4 cup of dry red wine. Allow the wine to reduce, till it is nearly evaporated. Add 3/4 cup of the thin glace viande. Simmer and reduce the glace viande, till it can easily glaze a spoon and till it becomes a thin sauce consistency. Reduce the temperature to very low heat. Add 1 pat of butter, while stirring. Add 1/2 tablespoon of partially crushed pink peppercorns. Add sea salt. Keep the sauce warm on a stove top.
Cumin Blue Agave Glazed Rib Roast: Rib roasts are notoriously tender, even if they are very lean, just like the one in the photographs above. The roasting time for a single rib bone wide rib roast is much shorter than it is for other cuts of beef. Low temperature slow roasting is the easiest method for cooking a single portion rib roast, and the meat will remain moist. Place 2 ounces of raw blue agave nectar into a small mixing bowl. Add 1/2 teaspoon of cumin. Stir the ingredients together. Select a boneless rib roast that weighs 14 ounces to 16 ounces. (A rib roast with a single rib bone attached is also an option for this large individual portion size recipe.) Season the rib roast with sea salt and a sparing amount of fine ground black pepper. Lightly brush the entire rib roast with the cumin blue agave mixture. Place the rib roast on a lightly oiled roasting pan. Place the rib roast in a 300 degree oven. Flip the rib roast occasionally as it roasts, so the glaze lightly caramelizes evenly. Slow roast the rib roast to a medium rare/medium suggested temperature or cook the rib roast to your desired temperature. Place the rib roast on a wire roasting rack. Allow the rib roast to rest for 2 to 3 minutes.
Cumin Blue Agave Glazed Rib Roast with Pink Peppercorn Wild Mushroom Glace Viande and Sumac Manchego Red Quinoa Polenta: Pipe a tall mound of the Sumac Manchego Red Quinoa Polenta on the far edge of a plate. Prop the tail of the the boneless rib roast against the mound of polenta. Use a slotted spoon to place the wild black trumpets, morels and lobster mushrooms from the glace viande over the rib roast. Spoon the Pink Peppercorn Wild Mushroom Glace Viande over and around the rib roast. Garnish the polenta with long green onion top slivers. Garnish the polenta with a small vegetable of your choice. Note: For the vegetable in the photographs, a roasted red jalapeno and a roasted green jalapeno were split lengthwise and seeded. The red jalapeno was trimmed, so it would fit in the pockets of the green jalapeno halves. A clove spiked roasted onion also accompanied the rib roast. Be sure to remove the cloves before serving. Not everybody likes hot chile peppers, but roasted mild jalapenos are a nice vegetable choice for this rib roast recipe. The Sumac Manchego Red Quinoa Polenta adds a nice color and flavor to the plate. This is a very nice tasting Rib roast recipe for the fall season. Yum! ... Shawna
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