A HALLOWEEN DINNER PARTY

by Chef Scotty


FREEDOM 43 KAUT OKC

10.27.15

Autumn Harvest Board  

Autumn Harvest Board  

 

 

Halloween is Saturday night and while kids are planning costumes and the best places to Trick-or-Treat, some adults are planning dinner parties. If you plan on having friends over Saturday night, consider knocking out some of these ideas! Happy Cooking and Happy Halloween!  

 

 

MENU:

Autumn Harvest Board

Roasted Garlic and Cauliflower Soup with Red Chile Pepper Oil

Grilled "Persian Rub" Flank Steak

Roasted Root Vegetables with Jezebel Glaze

 

 

AUTUMN HARVEST BOARD 

Artisan Bread, torn 

Artisan Cheeses–use a mixture of soft to hard, styles, colors and flavors

Olives (at least two varieties)

Pickled grapes

Fresh herbs 

Orchard fruit, sliced (pears, crab apples, figs)

Pomegranate, deseeded  

Butter, radish, & Flakey Sea Salt

Honeycomb (if not a good Oklahoma honey)

Spicy Dark Chocolate, broken into pieces

Big wood board to serve on

A few pointers when arranging a harvest board:

• Use a big enough board, better to have the contrast of wood showing then all the good stuff rolling off. Old platters with rich a rich patina works well too.

• Place the cheeses & bread down first, everything else can be scattered around & made to fit.

• Keep each ingredient grouped somewhat together, to keep easier to dish from.

• If using honeycomb, place on the board at the edge. The honey starts to seep out of the comb as soon as it is cut.

 

 

 

 

ROASTED GARLIC AND CAULIFLOWER SOUP WITH RED CHILI OIL

2 heads of Cauliflower 

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1 bulb of Garlic 

1 Onion 

Olive Oil 

Veggie Stock to cover

In The Kitchen With Scotty's "Cook's Line" Seasoning 

Yogurt 

Chili Oil

 

 

Chili Oil

1/2 C. Olive Oil

2 tablespoons Red Chile Flakes

In a small pot bring oil and chili flakes to a simmer, then turn off and let steep for about 30 minutes to let the chile infuse into the oil.

 

Soup Directions

Preheat the oven to 400 degrees. 

Cut the top of the garlic bulb off, drizzle with olive olive and wrap it in tin foil. Roast the whole garlic bulb until soft and golden. 

Ruffly chop onion and sauté in olive oil until translucent, season with sea salt and cracked pepper. Ruffly chop cauliflower add to onions and season again. When cauliflower is tender and golden cover with veggie stock. 

Squeeze the roasted garlic out of the papery bulb into the soup pot. And blend soup with an immersion blender or high speed blender until smooth. Taste and season with more sea salt and cracked pepper if necessary.

Finish with the chili oil & a drizzle of yogurt.

 

 

GRILLED PERSIAN RUB FLANK STEAK

 

2 - 2 1/2 pound flank steak, trimmed and pounded out evenly  

In The Kitchen With Scotty "Persian Rub"

2 large or 4 small lemons juiced 

 

lay flank steak out flat, and trim of excess fat. With a meat mallet or tenderizer

Coat and yes rub Persian Rub on both sides of the flank steak

Juice the lemons on both sides of the flank steak, and drizzle with olive oil. Let rest at least one hour before grilling. 

Heat your grill, and grill on high to desired doneness. Let rest at least 15 minutes and slice against the grain. 

 

 

ROASTED ROOT VEGETABLES WITH BLACK RICE & JEZEBEL GLAZE

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Red Beets, Golden Beets, Rutabaga, Black Turnip, Parsnip & Rainbow Carrots

Olive Oil

1 c. Black Lentils

2 c. Water

1/4 inch slice of Ginger 

1 Star anise 

Big pinch of Sea Salt 

Cracked Black Pepper

1 Jar In The Kitchen With Scotty "Jezebel Sauce"

1/4 c. Honey Wine Vinegar 

1/2 c. Extra Virgin Olive Oil

Sea Salt 

Cracked Black Pepper 

1/2 c. Hazelnuts, toasted & roughly chopped 

 

Place Jezebel Sauce, vinegar, and olive oil in a bowl and mix well. Taste & adjust with "Cook's Line" to your liking.

Rinse black lentils in a strainer under running water to get rid of excess dust and spent lentils. Place rinsed lentils, water, ginger, star anise, "Cooks Line" Seasoning in a pot with a lid. Bring to a boil, then turn down to a gentle simmer and cook until tender. Remove from heat and leave lid for 15 minutes. Fluff with a fork, remove star anise & ginger.

Meanwhile, rustically cut a variety of root vegetables. Toss in olive oil, sea salt and cracked pepper and place on a parchment lined baking sheet. Roast at 400 degrees until tender about 30 minutes. 

Toss lentils in vinaigrette and pour onto platter. When vegetables are

done roasting arrange on top and finish with extra vinaigrette, sea salt, cracked pepper & toasted hazelnuts.