savor — guide to food & dining on the azalea coast
Chef Olivier Andreini’s COFFEE RUBBED BISON
Coffee rub
Directions: In a small bowl, combine all the ingredients.
Rub 1 tablespoon coffee mixture on each steak. In a skillet,
heat 1 tablespoon of vegetable oil over medium heat. Cook
steaks for about 3 minutes per side, or until desired doneness
(137 to 139º F). Allow steaks to rest 5 minutes before serving.
Dried chili & chocolate infused sauce
Directions: Sweat shallots in vegetable oil. Deglaze with red
wine and reduce by half. Add stock and dried chili. Simmer until
reduced by half. Place chocolate in a mixing bowl, strain stock
and slowly whisk into chocolate until desired consistency is
achieved. Keep warm. Whisk in the butter and adjust seasoning
with salt as needed.
Cobblestone Café’s OVEN ROASTED RABBIT
1 rabbit
Preheat oven to 350º F. Add about ½ inch of water to
a roasting pan with 2-inch sides and then cover with
plastic wrap. Add aluminum foil over the plastic. (The
plastic wrap helps retain moisture and the foil keeps the
plastic wrap from melting and holds the plastic wrap in
place.) Season the whole rabbit with seasoned salt such
as Morton Season-All or Lowry’s Seasoned Salt and place
in roasting pan. Place pan in preheated oven and bake
it until the rabbit
reaches an internal
temperature of 160º
F (approximately
1 hour depending
on the size of the
rabbit). Remove the
rabbit from the oven
and pull the meat by
hand.
Brasserie Du Soleil’s CORNBREAD STUFFED QUAIL
Cornbread stuffing
5 T. unsalted butter
1 small onion, minced
2 small celery stalks, minced
½ cup dried cherries
Directions: Soften the vegetables in butter over low
heat. Add cherries and thyme. Allow mixture to cool
and mix into cornbread and egg. Fill the chest cavities
with stuffing.
Quail
4 partially deboned quail
Preheat oven to 350º F. Season quail with salt and
pepper and tie legs together with cooking twine. Sear
the quail in a cast iron skillet until brown on all sides,
using a minimal amount of oil. Place quail in roasting
pan and roast in oven for around 12 minutes or until
thermometer reads 115 degrees F in the center of the
bird. Remove the string and let birds rest for 5-10 minutes.
Serve with port wine sauce.
Brasserie Du Soleil’s BRINE RECIPE FOR QUAIL
¼ cup ground coffee (auto drip)
¼ cup light brown sugar
2 tsp. ground cumin
2 tsp. garlic powder
2 tsp. paprika
2 tsp. salt
1 tsp. black pepper
½ T. vegetable oil
1 T. shallots, minced
¼ cup red wine
1 quart veal or game stock
1 dried pasilla chili
(seeded and stemmed)
Scant ½ cup bittersweet
chocolate
1 T. cold, unsalted butter
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WBM november 2013
1 ¼ T. thyme leaves
4 cups crumbled cornbread
1 large egg, lightly beaten
1 cup salt
1 gallon water
3 lemons, juice and zest
1 head of garlic, chopped
1 bunch thyme
4 bay leaves
1 bunch rosemary
½ cup sugar
2 T. black peppercorns
1 tsp. cloves
4 quail
Directions: Combine all ingredients and bring to a boil
until the salt is dissolved. Cool before using. Combine
quail and brine in sealed container and ensure entire quail
is coated. Brine quail six hours prior to cooking.