Fennel Hinted Red Wine Sauce

I start out this morning thinking I was going to cook some ahi tuna for dinner. Ya know, something I've done a bunch of times, not too much thinking involved. Then, about 4pm my darling dear husband calls and tells me he bought steelhead from Costco today!  Switch gears girlfriend! So I was thinking, hmm, fish, red wine, something different to expand my repertoire. Resulted in a epicurious.com search for salmon and red wine. Inspired by the results = tonight's dinner! Lucky for me, I already had 1/2 a head of red cabbage left over from a previous culinary adventure.

I also used a bit of Sparrow Lane Balsamic Vinegar. Why is it so special? Barrel aged and getting better and better over time is only part of the reason I love it. One holiday, my Dad gave some extra wonderful Spanish Olive Oil and this bottle of Sparrow Lane Balsamic Vinegar. The olive oil is long gone. But this vinegar I have been holding onto it, using it with discretion. Dad has been gone a few years now -- which in itself is so hard to believe. But, when I touch the bottle, I feel his presence. Always working on hearing him say "you got a good fix"... I think he would have enjoyed tonight's meal. Thanks Dad!

Columbia Crest Merlot-Cabernet Savignon, Balsamic Vinegar, Chicken Stock

Steehead with Fennel Hinted Red Wine Sauce over red cabbage and onions.

 
Fennel Hinted Red Wine Sauce
serving suggestion:  pan-seared steelhead and braised red cabbage
serves 4

Ingredients
Cabbage
1/2 red cabbage, shredded
1/2 yellow onion thinly sliced
1 tablespoon olive oil

Fennel Hinted Red Wine Sauce
4 tablespoons water
2 tablespoons sugar
2 tablespoons balsamic vinegar
1/4 cup finely chopped shallot
1/2 cup red wine (Columbia Crest Merlot-Cabernet Savignon)
1 cup chicken broth
2 teaspoons cornstarch
1/16 teaspoon white pepper
kosher salt to taste
pinch fennel seeds
1/2 teaspoon butter

Directions
Saute cabbage and onions in large pan 10-12 minutes until fully wilted, salt and pepper to taste.  Keep warm until plating.
Prepare Sauce, warm over very low heat.
Pan-sear steelhead in scant olive oil, cooking 3-4 minutes each side, starting skin side up.
Plate cabbage and onions, place fish on top, spoon sauce over to taste.

Sauce
1. Boil 2 tablespoons water and 2 tablespoons suger until golden caramel colored and syrupy, about 6 minutes.
2. Remove saucepan from heat and add 2 tablespoons balsamic vinegar, stir to blend. Turn down heat to low and stir to dissolve thickened syrup. Add shallots continue stirring.
3. Add wine and return to a boil. Cook 8-10 minutes to reduce to by half.
4. Add chicken broth, return to boil. Cook to reduce to about 1 cup. Lower heat.
5. Combine corn starch and 2 tablespoons water, add to sauce and whisk over medium heat until sauce is thickened. Lower heat to simmer.
6. Taste. Add white and black peppers, kosher salt, and pinch of fennel seeds, butter, simmer 10 minutes.
7. Serve over seared fish and cabbage.

Thin slices asian pears with sliced Holiday Grapes

Cook’s Tips
This was based on http://www.epicurious.com/recipes/food/views/Pan-Seared-Salmon-Over-Red-Cabbage-and-Onions-with-Merlot-Gastrique-107416

Pulled Pork Sandwiches - Last of the Roast

As promised, the pulled pork sandwiches! My darling dear husband was wondering if I would ever really deliver on this promise I made a week ago.  I've been amazed about the variety this cheap (yes I said it..cheap) cut of meat was able to deliver.   One pork shoulder roast, four meals and only .97/lb! Sometimes I don't know if I am feeding 2 or 4 or 6 and these meals go the distance. By just adding more vegetables, or fruit, a little rice and these stretch with ease or freeze for later. Not a lot of time spent cooking, more time enjoying. How do you stretch your grocery dollars? Whatever way you choose.. make it delicious!

Meal 1 - Spice Roast Pork and Butternut Squash
Meal 2 - Easy Chili Verde Stew
Meal 3 - Hoisin Stir Fry and ?Cupcakes?
Meal 4 - Pulled Pork Sandwiches

Pulled Pork Sandwiches, Roasted Dinner Fries, Broccoli Slaw

Prep
Thin slice the remaining fourth of the roast  (about 2-3 cups)
1/4 yellow onion sliced
1/4 red onion sliced
1 tablespoon olive oil
3 tablespoons sliced roasted red/yellow peppers (from jar)
Saute together in 4 qt saucepan until onions tender, about 4 minutes
Add pork slices
Sauce
1/2 cup chicken stock
1 tablespoon spicy brown mustard
1/4 cup favorite brand barbecue sauce
1/4 cup Roasted Pepper  Sauce "Good Ol Burger"

Mix sauce ingredients in measuring cup/bowl, whisk to blend.
Add to saucepan and bring to boil. Lower to simmer and cover. Simmer for about an hour until pork is tender and fork shreds easily. Serve on toasted sesame buns or your favorite roll.

Hoisin Stirfry with Asian Yams and ?Cupcakes?

The third meal from that pork roast was going to be pulled pork sandwiches, then of course I changed my mind. Typical, right? I found these really beautiful purple skinned asian yams and just had to make something with them. So my Halloween menu got all turned around. The folks around the table thought it was a hit!

Red Cabbage, Asian yams, Ginger, Cilantro, Garlic etc.. stir fry in the making.

I really wanted this meal to be colorful, so added red cabbage, carrots, and bok choy to the wok. Lots of slicing and dicing, but worth it!

Ready for the wok!

I thin cut the pork and marinated it for about an hour in doctored-up SoyVay Garlic Hoisin Sauce. I've never used that brand before, but it worked out just fine. I usually use Lee Kum Kee, Hong Kong brand Hoisin Sauce as a base.

Hoisin Stirfry, Cucumbers in Rice Vinegar, Fuyu Persimmons

Modified Hoisin Marinade
1/4 cup Soy Vay Hoisin Ginger sauce
2 tablespoons rice wine vinegar
1 teaspoon fresh grated ginger
1 clove garlic, minced
1/8 teaspoon course black pepper
dash ground red pepper

And for dessert..... Cupcakes!