Entries by hello@thepointcollective.com

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Wine Braised Short Ribs

Serves 4 2 Tbsp. vegetable oil 2 1⁄2 lbs. boneless short ribs Flour for dredging Salt and pepper 2 Tbsp. unsalted butter 1 onion, finely chopped 1 carrot, finely chopped 1 celery rib, finely chopped 2 Tbsp. tomato paste 2 Tbsp. flour 750 ml. dry red wine 2 c. chicken stock Preheat oven to 300 […]

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Veal Chops with Wine Reduction

Serves 4 3 Tbsp. + 1 Tbsp. olive oil 2 large carrots, chopped 3 ribs celery, chopped 1 medium onion, chopped 1/3 c. catsup 3 Tbsp. whole black peppercorns 1 1⁄2 tsp. rosemary grated zest of 1 lemon 2 bay leaves 1 750-ml. bottle of dry red wine 1 can (14.5 oz.) chicken broth 1 […]

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Valencian Mussels

2 Tbsp. olive oil 1 large onion, diced 3 cloves garlic, crushed 1 tsp. fennel seeds, crushed 1 Linguica sausage 2 14 1⁄2 oz. cans petite diced tomatoes 3 lbs. mussels, scrubbed 1 c. white wine Fresh tarragon or parsley, chopped Slice Linguica lengthwise, then into half-moon slices. Heat oil in a Dutch oven. Add […]

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Triple Star Chicken

2 Tbsp. olive oil 1 large shallot, minced 1 Tbsp. minced fresh ginger 1⁄2 tsp. fresh ground pepper 3 star anise pods 1 c. port 2 1⁄2 lbs. chicken thighs Heat oil in small saucepan; sauté shallots, ginger, pepper, and star anise a couple minutes. Add port; simmer 5 minutes. Allow to cool. Place chicken […]

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Toblerone Mousse

2 Toblerone dark chocolate bars (3.52 oz. each) 1/3 c. heavy cream 2 large egg whites 1⁄4 c. sugar In a metal bowl over a pan of simmering water, melt chocolate with the cream, stirring. Remove bowl to cool while making meringue. In another metal bowl over the hot water, combine egg whites and sugar, […]

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Test Pilot Pork Chops

1/2 yellow onion, chopped 1 clove garlic 1 Tbsp. grated ginger 1 Tbsp. balsamic vinegar 1⁄4 c. soy sauce 1 Tbsp. canola oil 2 boneless pork loin chops 1 Tbsp. unsalted butter 1/2 c. Test Pilot Cutlass, F7U 1⁄2 c. dried cranberries Combine onion, garlic, ginger, balsamic, soy sauce, and oil in a blender; whirl […]

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Sunshine Spread

11 oz. chevre, softened 1⁄4 c. + 2 Tbsp. sour cream 2 Tbsp. melted butter 1 Tbsp. honey 7 dried apricots (14 pieces if already halved) 1⁄4 c. finely diced red onion 2 Tbsp. sunflower seeds, toasted 1⁄4 tsp. salt Dash cayenne 1 tsp. finely sliced chives Cut apricots in half (if whole) and then […]

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Skewered Beef and Red Onions

Serves 4-6 2 lbs. top sirloin, cut into 2-inch cubes 4 Tbsp. olive oil 1 Tbsp. ground cumin 2 red onions, cut into eighths Toss beef cubes with olive oil in a large bowl. Sprinkle with ground cumin and mix well to coat. Let marinate at room temperature 45 minutes. Alternate beef cubes and red […]

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Seared Lamb Chops with Fresh Mint Pesto

Serves 4 8 Lamb loin chops, about 1” thick Zest of 1 lemon 1 Tbsp. olive oil 1/3 c. Fresh mint, chopped fine 1/3 c. Crumbled feta cheese 1/3 c. Flat-leaf parsley, chopped fine 1/3 c. Pecans, toasted and chopped In a small bowl, combine mint, parsley, pecans, feta, and lemon zest for the fresh […]

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Rock Cod with Scallop Bechamel

6 Tbsp. butter, divided 2 Tbsp. flour 2 c. whole milk 1/3 c. chopped shallot 1/2 lb. bay scallops 1/4 c. dry white wine 2 tsp. lemon juice 1 lb. rock cod filets In a medium saucepan, melt 2 Tbsp. butter. Whisk in flour until smooth, bubbly, and light gold. Add milk in a steady […]