Meat + Two

Photography by Mark O. Ramirez

SALUD!

at Whole Foods Market, Poplar Avenue

LEMON PEPPER CATFISH, GOAT CHEESE
AND HERB COLESLAW & CHILI ROASTED BROCCOLI

SALUD! at Whole Foods Market, Poplar Avenue

LEMON PEPPER CATFISH
4 catfish fillets, cut in half
1 cup cornmeal
2 tablespoons lemon pepper seasoning, or to taste
1 ½ teaspoon salt, or to taste
Juice and zest from 1 lemon, divided
Oil, for frying
In a shallow pie plate or dish, combine the cornmeal with the seasonings. Depending on the brand of lemon pepper used, you may have to adjust so start with a little and add more as needed. Heat the oil in a cast iron pan, about 1 inch deep to 255/265 degrees F. When the oil is almost ready, squeeze the lemon juice over the catfish fillets and marinate for up to 5 minutes. Dredge the fish in the cornmeal mixture and fry until golden brown and cooked through, turning as needed during the frying. Garnish with lemon zest and additional lemon wedges, if desired.

GOAT CHEESE AND HERB COLESLAW
1 12 ounce bag coleslaw mix
¼ cup red onion, julienned
2 teaspoons dijon mustard
½ teaspoon worcestershire sauce
1 tablespoon red wine vinegar
1 teaspoon sugar
1 tablespoon flat leaf parsley, chopped
2 teaspoon fresh thyme, chopped
3 tablespoon olive oil
¼ cup goat cheese
In a large bowl, combine the coleslaw mix with the red onion. In a medium bowl, whisk together all of the remaining ingredients, except for the goat cheese, to form a dressing. Toss the dressing over the vegetables and add the goat cheese. Serve.

CHILI ROASTED BROCCOLI
2 pounds broccoli, stems peeled and cut into long florets
Olive oil, as needed
Salt and pepper, to taste
4 tablespoons unsalted butter, softened
Red pepper flakes, to taste
Preheat the oven to 425 degrees F. Toss the broccoli with olive oil; season with salt and pepper. Roast until just tender and lightly browned, about 15-20 minutes.
While the broccoli roasts, mix together the butter and pepper flakes in a large bowl. When the broccoli is finished, toss in the butter mixture until melted. Serve.

itta bena

ROASTED CHICKEN & WILD MUSHROOMS

ITTA BENA

CHICKEN SEASONING:
1 pound chicken breasts
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cajun season
½ teaspoon parsley

RED WINE SAUCE:
1 cup dry red wine
½ cup red wine vinegar
2 sprigs thyme
1 tablespoon whole black peppercorns
4 tablespoon cold butter
Combine all ingredients except butter, bring to a boil then reduce heat to a simmer. Reduce till ¼ liquid remains. Strain sauce and mix in cold butter until completely incorporated.

WILD MUSHROOMS:
2 bunches enoki mushrooms
2 bunches beech mushrooms
2 bunches oyster mushrooms
1 teaspoon garlic
1 tablespoon olive oil
Add oil to hot pan and saute all ingredients for 2-3 min. Stir frequently to ensure mushrooms don’t stick. Season to taste with salt and pepper. Serve with your favorite mashed potatoes.

ERLING JENSEN

CORNBREAD AND BENTON BACON STUFFED QUAIL,
PURPLE POTATO CARPACCIO, PICKLED ROOT VEGETABLES,
FENNEL POLLEN DUSTED BROCCOLI RABE

ERLING JENSEN

CORNBREAD:

2 cups all-purpose flour
2 cups medium grind cornmeal
1 tablespoon salt
1 tablespoon baking powder
½ teaspoon cayenne pepper
¼ cup honey
1 tablespoon fresh thyme, chopped
½ cup chopped chives
4 large eggs
2 cups buttermilk
8 slices bacon
(½ cup reserved bacon fat)

Preheat oven to 425. Place well-greased cast iron dish in oven.
Cut bacon into small cubes, cook and strain. Reserve the fat until it reaches ½ cup (substitute butter if needed). Whisk dry ingredients together.
Whisk together melted fat, honey, herbs, bacon, buttermilk and eggs together. Add into your dry ingredients just until incorporated. Bake for 25 minutes.

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South of Beale

SPICY GREEN BEANS
WITH GOUDA SCALLOPED
POTATOES & ROASTED
CHICKEN THIGH

South of Beale

4 ounces cooked green beans
1 tablespoon gochujang chili paste
1 teaspoon minced garlic
1 tablespoon unsalted butter
2 teaspoon soy sauce
1 tablespoon sesame seeds
Cook garlic in a pan with butter over medium heat until toasted, mix in gochujang and soy sauce until incorporated.
Add green beans and cook until they are heated through. Finish with sesame seeds.
Serve with a slow roasted chicken thigh and scalloped potatoes with smoked gouda.
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BLEU Restaurant & Lounge

Pan Seared HALIBUT

Bleu Restaurant & Lounge

PAN SEARED HALIBUT
6 ounces halibut, seared
2 ounces sundried lemon butter
1 ounce fried parsnips
5 asparagus
½ baby carrot
3 ounces white truffle corn puree

SUNDRIED TOMATO LEMON BUTTER
1 pound butter, softened
8 ounces sundried tomatoes
3 lemons
Salt and pepper to taste
In a mixer, mix 1 pound soften butter, then add sundried tomatoes. Add 3 lemons squeezed (remove the seeds). Mix until incorporated into the softened butter.

WHITE TRUFFLE CORN PUREE
5 pound corn kernels
10 whole garlic
3 whole shallots
1 quart heavy cream
¼ quart water
1 pound butter
White truffle oil
Parmesan
Salt and pepper to taste
Put corn kernels, garlic, shallots, heavy cream, water, butter in pot and cook until corn kernels are soft; strain the vegetables from liquid. Put in blender and blend smooth- if too thick add some liquid from strained vegetables. Add truffle oil, parmesan, salt and pepper to finish.

OWEN BRENNAN’S

SCALLOPS, SAUTEED ARUGULA
& CORN SAUTE

OWEN BRENNAN'S

1 gallon sweet corn kernels
1 cup cider vinegar
2 tablespoons Dijon mustard
3 tablespoons red pepper flakes
2 cups diced red onion
1 quart roasted red peppers, diced
2 tablespoons garlic, minced
2 cups scallions,sliced

Roast corn kernels in the oven for 8 minutes. In a mixing bowl, whisk vinegar and Dijon mustard. Add roasted corn, and remaining ingredients; toss until evenly distributed. Serve with scallops and sauteed arugula.

Interim Restaurant

Meatloaf with Marinara Sauce,
Green Beans and
Mashed Potatoes

Interim Restaurant

MEATLOAF:
2 pounds ground beef
½ cup carrots, small dice
1 cup onion, small dice
½ cup celery, small dice
1/8 cup sage, fine chop
¼ cup worcestershire sauce
½ cup bread crumbs
4 egg yolks
Salt and pepper, to taste
3 tablespoons garlic, minced
½ cup parsley, fine chop
In a large mixing bowl, add all ingredients, mix well. Shape into a log and bake for 20-30 minutes at 350 degrees F.

MARINARA SAUCE:
½ pound butter
3 cans (12 oz each) crushed tomatoes
¼ cup red wine
2 tablespoons garlic
¼ cup balsamic vinegar
½ cup brown sugar
Salt and pepper, to taste
¼ cup Italian seasoning
1 large red onion, small dice
2 large red bell peppers, small dice
Saute bell pepper, onion and garlic in butter, 6-7 minutes. Deglaze with red wine, balsamic, and reduce by half. Add brown sugar; cook 2-3 minutes. Add rest of the ingredients and simmer for 20-30 minutes. Serve with green beans and mashed potatoes.

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