Vie+Bottlelegger: The Perfect Pairing

Instructions

For the Beef Bulgogi

• You’ll need to start an hour early (30 minutes to defrost london broil and 20 minutes to marinate the beef), so plan ahead.  While it is marinating, start making the Vermicelli.
• Begin by removing London broil from freezer (this makes for easier slicing) and slice thinly into a large container with a lid.  Add soy sauce, sugar, sesame oil, garlic, red pepper flakes, ginger and onion.  Allow to marinate for 20 minutes.
• In a large wok or sauté pan, heat coconut oil and add beef in its marinade.
• Cook until beef is just browned around the edges but still pink in places (this will help to keep its tenderness).
• Keep warm until ready to serve.

For the Scorched Pepper & Peanut Vermicelli

• Heat a pot of water to boiling.  Remove from heat, add noodles, and let sit 3-4 minutes, or until softened but not mushy or falling apart.
• While water is coming to a boil, preheat oven to a high broil.
• Cover a baking sheet in aluminum foil and scatter peppers evenly on it.
• Place sheet pan under the broiler in the lowest part of the oven.  Allow the broiler to scorch the peppers for 10 minutes.  Remove when the peppers are browned or even a bit charred.
• In a large pot, heat coconut oil, chili paste, mushrooms, garlic and onion for 5 minutes.
• Remove from heat, add lime zest and juice, fish sauce and veggie stock.  Bring to a boil remove from heat, add baby kale, pour over noodles individual bowls, and top with cilantro, scorched peppers, peanuts, beef bulgogi.

Instructions

• Combine herbs, garlic, and lemon juice in a blender and puree until smooth.  Divide mixture in half.
• In a large saucepan, cook half the herb mixture in olive oil for 5 minutes. Add half the stock (1 quart).
• In a separate medium saucepan, combine onion, paprika, cumin, and garlic powder, and saute for 5 minutes.
• Add fettuccine and the rest of the stock and bring to a boil, then cook according to package instructions for fettuccine minus 1 minute (al dente).  Remove from heat, use tongs to pull out fettuccine and place in a separate bowl.  Drizzle with olive oil, tossing gently and set aside until ready to use.  Reserve any leftover cooking liquid.
• While fettuccine is cooking, add fish fillets to herb broth, and season with a sprinkling of salt and pepper.
• Poach fish in broth over low heat until opaque and flaky when inserted with a fork, about 10-15 minutes.  Add the other half of the herb mixture to the fish and broth and swirl around to mix.
• Serve fish and herb broth over fettuccine and top with chopped fresh dill.
• Combine leftover broth and reserved fettuccine cooking water to enjoy as leftovers.

Instructions

• Preheat oven to 325 F or set a slow cooker on high heat.*
• In a large skillet, heat oil over medium-high heat for 5 minutes.
• While oil is heating, coat beef roast in spices, garlic powder, and salt + pepper.
• Place coated beef roast in hot oil and brown for 3 minutes on each side.
• Remove beef roast and place in a Dutch oven, or any oven proof cooking vessel fitted with a lid.  If using a crock pot, place in the bowl and cover.
• Cook beef roast, covered, for 3-4 hours.  See notes for how to cook this roast using a pressure cooker.
• While roast is cooking, make Prune Sauce:

For Prune Sauce

• Add prunes (the whole package) and blackberries to a medium saucepan with water, red pepper flakes, onion, garlic and cinnamon.  
• Bring to a boil, then remove from heat and cover to allow prunes to absorb liquid, about 30 minutes.
• Place the entire mixture in a blender or food processor, pulse until you form a chunky paste, then transfer back to the saucepan and cook over low heat until thickened.  Reserve at room temperature until beef is ready.

To Serve

• Place a handful of carrot noodles at the bottom of each serving bowl.
• Once beef roast is cooked and shreds easily with a fork, remove from heat and chop or shred into bite-sized pieces.  
• Transfer beef over carrot noodles and spoon Prune Sauce over top to serve.

Instructions

• To cook lobster tails, defrost completely (if frozen) and place in a boiling pot of water.  Cook until pink and flesh is firm.  Remove cooked lobster from water, cool, remove meat and chop.  Set aside.
• Cook pasta according to package instructions minus 1 minute.  Drain and pour into a baking dish.
• Preheat oven to 350 F.
• In a large skillet, cook onion with butter and half the olive oil over medium heat.  Add the flour or cornstarch after 5 minutes and cook for 2 minutes more.
• Add milk and lobster stock, little by little at first, making sure to whisk after each addition to prevent lumps and create a smooth sauce.
• Add cheese and whisk to combine and melt.  Add salt, taste and adjust accordingly.
• Remove from heat and pour into the baking dish over pasta, mixing gently to combine.
• Add 2/3rd of cooked, chopped lobster and stir gently.
• In a small bowl, mix panko with the rest of the salt and oil.  Sprinkle over top of mac and cheese in baking dish.  Scatter the rest of the chopped lobster on top.
• Place in the oven and bake for 15-20 minutes or until further cooked and bubbling.
• Serve hot.

Instructions

• Preheat oven to a low broil (or 425 F if you don’t trust your broiler).
• In a large ovenproof skillet (we prefer cast iron), sauté onion and garlic in olive oil for 5 minutes over medium heat.
• Add mushrooms and stew beef or beef roast and cook for 5 minutes more, rotating as need to brown evenly.
• Pour in wine and mix in pearl onions, artichoke hearts and salt + pepper.  Cover if using beef roast.*
• Bring to a boil then cook until sauce is reduced by half.
• Remove from heat and arrange crostini on top to lay flat.  Sprinkle with parmesan and place under a low broil for 4 minutes until melted and toasty.

Instructions

• Preheat oven to 400 F.
• While oven is preheating, mix softened butter with lemon and salt if using.  
• Place chicken in a baking dish.
• Spread half over the skin of the chicken (breasts, drumsticks, wings).
• Add harissa paste in spoonfuls on top of the butter-smeared skin.  Scatter olives and rosemary around chicken and place in the oven for 45 minutes-1 hour.  Check in on the chicken after 25 minutes and reduce oven temperature to 350 F.  Cook until skin is browned and crisp.
• While chicken is roasting, fill a large pot of water and add potatoes & eggs.  Bring to a boil.  
• Once at a boil, set a timer for 10 minutes.  After 10 minutes remove eggs and place in a bowl of ice water.  Strain potatoes when cooked, quarter (carefully) while still hot and toss with olive oil, shallots, salt, and apple cider vinegar in a large bowl.
• Peel eggs, chop and add.  Once chicken is removed from the oven, spoon some olives and rosemary from around the chicken into the potato salad and serve alongside sliced chicken.  *Don’t forget to let chicken rest for 10 minutes before slicing.

Instructions

• Slice pork thinly and weave onto skewers, placing as many pieces as will fit on each long skewer.
• In a bowl, combine agave, balsamic, toasted sesame oil, soy sauce/liquid aminos, garlic, ginger, scallions and half the yellow onion.  Pour 2/3rds of the mixture into a large baking dish (like a Pyrex, that can fit the length of the bamboo skewers) and add skewers, turning to coat.  Cover in plastic and marinate in the fridge for at least 20 minutes.
• When ready to cook pork, preheat the oven to 350 F and remove pork from the fridge.  Take off plastic wrap and add to the oven to bake for about 15-20 minutes.
• While pork is baking, make the broth and noodles by bringing broth to a boil and tasting.  Add a splash of soy sauce/liquid aminos if needed and then add noodles, cooking according to package instructions minus 1 minute. *They’ll sit in the hot liquid and continue to cook.
• Next, toss together the rest of the marinade (the reserved ⅓ ) with the other half of the slivered onion, dill and cilantro and allow to sit for a few minutes.  Add arugula and bibb lettuce to a large salad bowl and drizzle “pickled” marinade ingredients over greens.
• To serve, place pork skewers in noodle bowls and offer salad on the side.