Tag Archives: Chuck Mason

Ladies Night at The Gould .::. Healthy Cooking #59

Chuck Mason, bartender at The Gould Hotel in Seneca Falls, is in-studio to talk about Wednesday nights at The Gould and how to make two seasonal martinis.

RECIPES MENTIONED IN THIS EPISODE:

BOEUF (BEEF) BOURGUIGNON

6 STRIPS BACON CUT IN 1/2 INCH PIECES
SAUTE IN FRYING PAN, MEDIUM HIGH HEAT, 3 MINUTES, REMOVE TO PAPER TOWEL
CUT INTO 11/2 INCH CUBES 3 POUNDS BEEF CHUCK, SEASON WITH SALT AND PEPPER
SAUTE IN A DUTCH OVEN OVER MEDIUM HIGH HEAT 2 TABLESPOONS OLIVE OIL
ADD BEEF CUBES, DO NOT CROWD, COOK IN BATCHES, BROWN ON ALL SIDES, 4 TO 5 MINUTES, REMOVE TO PLATE
ADD 2 MINCED ONIONS AND 2 MINCED CARROTS , COOK 4 MINUTES, REDUCE HEAT TO LOW
ADD 3 TABLESPOONS FLOUR, STIR AND COOK FOR 2 MINUTES
ADD BACON AND BEEF CUBES, ADD 1/4 CUP OF BRANDY, FLAMBY
ADD 3 CUPS RED WINE (FULL BODIED)
ADD 4 1/2 CUPS BEEF STOCK, 1 TABLESPOON TOMATO PASTE, 1 BAY LEAF,4 MINCED GARLIC CLOVES
SEASON WITH SALT AND PEPPER
BRING TO A SIMMER
COVER AND PUT IN 350 DEGREE OVEN FOR 2 HOURS

SAUTE IN 2 TABLESPOONS BUTTER 1 POUND OF WHITE OR BROWN MUSHROOMS CUT INTO QUARTERS
COOK FOR 5 MINUTES, REMOVE, SET ASIDE
ADD 1 TABLESPOON BUTTER, ADD 7 OUNCES BLANCHED AND PEELED PEARL ONIONS, COOK 5 MINUTES
ADD 1/2 CUP WATER, COVER AND COOK 3 MINUTES
ADD TO BEEF MIXTURE,COOK FOR 5 MINUTE REMOVE FROM OVEN , CHECK FOR SEASONING

ADD 3 TABLESPOONS CHOPPED PARSLEY AND SERVE

CENTER CUT PORK CHOPS WITH ONION AND APPLE

4 11/2 INCH THICK PORK CHOPS ( SLASH THE EDGES OF CHOPS IN 1 OR 2 PLACES TO PREVENT CURLING
RUB CHOPS WITH A MIXTURE OF 1 TABLESPOON DRY SAGE, 2 TEASPOONS SALT, 1/2 TEASPOON BLACK PEPPER
WRAP IN PLASTIC WRAP AND REFRIGERATE OVER NIGHT
HEAT 2 TABLESPOON OLIVE OIL IN A FRYING PAN, MEDIUM HIGH HEAT, ADD PORK CHOPS, COOK 2 MINUTES PER SIDE
REDUCE HEAT TO MEDIUM, COVER, COOK 4 TO 5 MINUTES
SET ASIDE, COVER WITH FOIL TO KEEP WARM

ADD TO PAN
1 THIN SLICED YELLOW ONION, 1 THIN SLICED GRANNY SMITH APPLE, SAUTE 5 MINUTES
ADD 1/2 CUP DRY VERMOUTH OR WHITE WINE
DEGLAZE SCRAPPING UP ALL THE BROWN BITS
POUR OVER PORK CHOPS AND SERVE

Amazing FLX Restaurants .::. Healthy Cooking with your Friendly Italians #53

Lenny DeRenzo and Chuck Mason join Jim and Marilyn in-studio to talk about the plethora of amazing restaurants in Auburn, Ithaca, and Skaneateles not to mention Geneva, Seneca Falls and southern Seneca County. It’s a Finger Lakes Restaurant explosion during this episode that will leave you wondering where to dine next!

Recipes mentioned in this episode…

SPICE RUBBED STRIP STEAKS WITH FRESH TOMATO SALSA

RUB 4 STRIP STEAKS WITH A MIXTURE OF;
1 TABLESPOON EACH OF SALT, PAPRIKA, CHILI POWDER, ONION POWDER, GARLIC POWDER
RESERVE 1 TABLESPOON OF MIXTURE FOR SALSA
COAT STEAKS WITH DASH OF LIQUID SMOKE AND OLIVE OIL
LET SET AS ROOM TEMPERATURE FOR 1 HOUR AND GRILL

SERVE WITH A FRESH CHUNKY TOMATO SALSA MIXED WITH THE RESERVED TABLESPOON OF THE STEAK RUB,
AND 1 TEASPOON DRY OREGANO, 2 TEASPOON BALSAMIC VINEGAR, 1/3 CUP SLICED GREEN OLIVES WITH PIMENTO,
SUCH AS WEGMAN’S SLICED SPANISH SALAD OLIVES

SHERWOOD INN CLASSIC HOUSE DRESSING (makes 4 cups)

MIX IN A BOWL, 3 TABLESPOONS DIJON MUSTARD, 11/2 TEASPOON SALT, 1 TABLESPOON GROUND BLACK PEPPER,,
1 TABLESPOON MINCED THYME, 1 TABLESPOON MINCED TARRAGON, 2 TABLESPOON MINCED BASIL
1/2 TEASPOON CAYENNE PEPPER, 2 BEATEN EGG YOLKS
POUR INTO A FOOD PROCESSOR, ADD WITH MOTOR RUNNING 21/2 CUPS RED WINE VINEGAR
CONTINUE ADDING IN A SLOW STREAM, 1 CUP CANOLA OIL, 1 CUP OLIVE OIL, 1 CUP BEEF CONSOMME
YOU CAN USE KNORR’S BEEF BOUILLON CUBES DILUTED IN 1 CUP OF BOILING WATER

STEVE CHURCHILL’S RECIPE OF MARTH STEWART’S “STEAMED LEMON PUDDING CAKES”

INGREDIENTS
NONSTICK COOKING SPRAY, 3/4CUP GRANULATED SUGAR,1/3 CUP ALL PURPOSE FLOUR, 3 LARGE EGGS, SEPARATED
2 TABLESPOONS UNSALTED BUTTER, ROOM TEMPERATURE , 1 CUP SKIM MILK, 5 TABLESPOONS FRESHLY SQUEEZED LEMON JUICE
PLUS 1 TEASPOON FINELY GRATED LEMON ZEST, 1/4 TEASPOON SALT SEASONAL BERRIES IF DESIRED

DIRECTIONS
PREHEAT OVEN TO 350 DEGREES
SPRAY SIX 6 OUNCE RAMEKINS WITH NONSTICK COOKING SPRAY
PLACE RAMEKINS IN SMALL ROASTING PAN AND SET ASIDE
IN A MEDIUM BOWL, WHISK TOGETHER SUGAR AND FLOUR
IN A SECOND BOWL, WHISK TOGETHER EGG YOLKS AND BUTTER UNTIL WELL MIXED
WHISK IN MILK, LEMON JUICE AND LEMON ZEST
POUR EGG YOLK INTO SUGAR MIXTURE AND WHISK UNTIL SMOOTH
IN A BOWL OF A ELECTRIC MIXER FITTED WITH WHISK ATTACHMENT, WHISK EGG WHITES AND SALT UNTIL FIRM PEAKS FORM
GENTLY FOLD IN EGG WHITE INTO SUGAR MIXTURE
POUR BATTER INTO PREPARED RAMEKINS AND ADD ENOUGH HOT WATER INTO ROASTING PAN TO COME HALFWAY UP THE SIDES OF THE RAMEKINS
TRANSFER TO OVEN AND BAKE UNTIL PUFFY AND GOLDEN ON TOP, ABOUT 30 MINUTES
TRANSFER RAMEKINS TO A RACK TO COOL FOR 20 MINUTES
SERVE IN THE RAMEKINS