Let's start with a blessing from Romans 15:13“Lord, you are the God of hope. Please fill me with all joy and peace as I place all my hope and trust in You, so that I may overflow with hope by the power of the Holy Spirit.”
It's shop for Sunday Dinner recipes. Dinner recipes are the main event in family meal, aren't they? This is a modest 3-course meal with a Kobe Burger from Marx Food, small salad and a dessert suggestion. You can add more courses.
Sunday dinners are the special meal of the week when everyone puts "busy" aside. It usually starts with a decorated table centerpiece, beautiful placemats or ironed tablecloth, polished silverware and gorgeous glassware.
This very special gourmet meal might call for a more casual feel. Of course, the most important ingredient is the cook. Here's how to set the table.
Whether or not, you are a person who cultivates gourmet food, these two dinner recipes are a whole lot of elegant.
Gourmet chefs prize Kobe beef for its tenderness, flavor and amount of intramuscular fat, called marbling. Heavy marbling gives steak its satisfying mouthfeel, and many cuts of Kobe beef are graded several categories above USDA Prime because of this.
This pairing uses the acidic fresh crunch of the slaw and the slight heat of the aioli to brighten up your burger, perfect for BBQs, picnics and special celebrations.
(1) Kobe Burgers with Carrot Fennel Slaw and Chile Aioli
Serves 4
Spread: Homemade Chile Aioli
Topping: Fennel Carrot Slaw
Homemade Chile Aioli
(Spread on your Kobe Beef Burgers with Carrot Fennel Slaw). This recipe can be easily adapted to use any of our dried peppers (although you may want to vary the amounts based on the heat of the chilies).
2 pasteurized shell eggs (the freshest possible for better emulsification)
A splash of lemon juice
1 dried Chipotle pepper (stems and seeds removed)
1 dried Aji Panca pepper (stems and seeds removed)
A pinch of salt
Dry mustard to taste
Water as needed
Neutral flavored oil as needed (grape seed oil, olive, or canola oil) although fine flavored olive oil may be used instead.
Combine Base Ingredients
In a food processor or blender combine the egg yolks, a little dry mustard, vinegar, salt and water as needed to give the mixer enough mass to work with.
Blend on high speed until the ribbon stage has been reached (eggs are a lighter color and flow back on themselves with momentarily visible shapes). Blend a little longer to make sure the chilies are chopped.
Continue to blend, starting to drizzle in the oil (start slow) in order to form an emulsion. The more oil you add the thicker the aioli/mayonnaise will become (the lecithin in a single egg yolk can emulsify up to 8 oz of oil).
Fennel Carrot Slaw
(Makes enough to generously top four 1.2 lb burgers and have plenty as a side dish)
Ingredients:
5 large carrots
10 ribs of celery
2 ½ fennel bulbs
50/50 cider vinegar and rice vinegar to taste
50/50 peanut oil and olive oil to taste
Salt and pepper to taste.
Wash the vegetables and peel the carrots. Slice fine with a knife, mandoline, or the slicing side of a box grater. Toss with the oils, vinegars, and salt & pepper.
(2) Kobe Beef Burgers with Sautéed Porcinis and Onions
This choice focuses on rich, earthy flavors that will no doubt evoke moans of gastronomic pleasure. Though porcini mushrooms are a fabulous choice for this recipe, you could use any fresh wild mushrooms or fresh organic mushrooms.
Elements:
Spread: Coarse Ground Dijon Mustard
Topping: Fresh Porcini Mushrooms sautéed in butter, onions sautéed in olive oil
Why the different cooking fats?
While you can certainly use butter for both or oil for both, butter really brings out some of the more subtle flavors in fresh porcinis. Sautéing both the mushrooms and the onions in butter may result in a burger topping that is too heavy, hence the switch to the lighter olive oil for the onions.
Porcini Mushrooms
Season: Fresh: April-June
Frozen: Year Long
Dried: Year Long
Appearance: Reddish/Brown, big, round, fleshy cap supported by a short round stalk
Aroma: from the mycelium of the Pine tree, they smell as they taste, very nutty and earthy, a favorite with all chefs nationwide.
Porcini mushrooms (aka king bolete or bolete mushrooms) are valued for their meaty texture, great depth of flavor and distinct shape. They are rich, heady, meaty and are amazingly versatile, delicate enough to give grace to an elegant stew or sauce, and yet vigorous enough to stand up to something as flavorful as a thick grilled steak.
The meat-like texture of Porcini, with its earthy and somewhat nutty flavor is unequaled among mushrooms. Porcinis are one of the few wild mushroom varieties safe to eat raw.
One of the finest wild mushrooms available. Its robust flavor and texture make the Porcini one of the most popular mushrooms with chefs and guests alike. Its legendary aroma is captured in oils, powders, broths, and sauces.
Dessert
Finish this opulent meal with ice cream dessert topped with luscious Cajeta sauce with anise.
You're going to want to save these dinner recipes.