Southern Maryland This is Living is a full-color high-gloss print publication focusing on the unique flavor and out standing offerings of the Southern Maryland region. It is the area's first regional publication designed to create excitement about the richness of life available in Southern Maryland.  The on-line edition is published in partnership with Southern Maryland Online.

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Easter Brunch or Dinner

Photography by Jay Malonson

The Crossings at Casey Jones is popular in the region for its fantastic fare. The folks there have agreed to share with you a menu they recommend for a perfect Easter affair. Whether you are celebrating the season with family or friends this is a meal guaranteed to please one and all.

The recipes featured have been used to create two different meals. For dinner, each item is featured on its own, the flavors complimenting one another to create a stunning meal. Chef Gary has used the same ingredients to create a delicious spring brunch. With poached eggs, the pork loin is sliced thin and placed on homemade buttermilk biscuits and the mushroom ragout, topped with the hollandaise and served with fresh asparagus to create a lovely spring season Eggs Benedict.

For dinner, the pork loin will be lovely with a lighter red such as an Oregonian Pinot Noir. For brunch, you can never top a chilled glass of true champagne. Enjoy!

Smoked Apricot Glazed Roasted Pork Loin

1 3 lb. pork loin
1 C. apricot marmalade
1 C. of chicken stock
1 bunch of fresh basil, chiffonade cut
2 T. chopped fresh ginger
3 T. of sweet thai chili sauce
3 T. of cracked black peppercorns
Sea salt to taste

Mix together all the ingredients to make a glaze. Roll the pork loin in the glaze to coat thoroughly. Place in a smoker and smoke until the internal temperature reaches 155 degrees with hickory chips. This should take approximately 2 hours. Check temperature frequently.


Butter-Braised Asparagus topped with Cilantro Lime Hollandaise Sauce

2 lbs. of fresh asparagus
3/4 of a lb. of butter
3 T. of water

Peel the asparagus. Place water in the bottom of a saucepan. Heat water to gently steam. Add butter over heat by tablespoons, whisking to melt between each addition. Place the asparagus in the butter mixture and poach until tender over low heat. Season with salt and pepper. Serve immediately.


Cilantro Lime Hollandaise Sauce

2 ounces of cider vinegar
1/2 of one tsp. whole black peppercorns, fresh-cracked
4 ounces of water
6 egg yolks, preferably pasteurized
12 ounces of clarified butter
2 tsp. of lime juice
1/2 of one tsp. salt
1/4 of one tsp. of ground pepper

Combine the vinegar and peppercorns and cook in a saucepan over medium heat. Reduce until the liquid has almost cooked away. Cool the reduction slightly.

Add hot water to the reduction and strain. Add the reduction to the egg yolks in a stainless steel bowl. Whisk over a pot of simmering water until the yolks ribbon and triple in volume and a light but firm consistency is achieved. Slowly and gradually add the warm clarified butter, whipping constantly. Add the lime juice and adjust the seasoning to taste. Strain through a cheesecloth and serve over the fresh asparagus when ready to serve.


Wild Mushroom Ragoût

1/4 of one lb. of button mushrooms
1/4 of one lb. of fresh shiitake mushrooms
1/4 of one lb. of fresh morels
1/4 of one lb. of oyster mushrooms
1/2 of one cup of heavy cream
1 T. minced fresh garlic
3 T. of chicken stock
3 T. of olive oil
3 T. of butter
Salt and pepper to taste

Heat the butter and olive together in a saute pan until melted and bubbling. Sauté all mushrooms until tender. Add the garlic and chicken stock to the mushroom mixture and heat until simmering. Add the cream and cook until reduced by half. Salt and pepper to taste.


Grilled New Potato Salad

3 lbs. of new potatoes
1/4 of one cup of toasted mustard seeds
1/8 of one cup of rough chopped flat leaf parsley
1 C. of olive oil
1 T. of Tabasco sauce
2 tsp. of fresh lemon juice
1 T. of minced fresh garlic

Boil potatoes until tender in a pot of salted water. Drain the potatoes. Place the potatoes in cold water to chill. Cut the potatoes in half. Toss in olive oil to coat. Cook on the grill with cut side face down until nice grill marks cover the face. Mix the remaining ingredients together in a large bowl. Toss the potatoes until thoroughly mixed, being careful not to break apart the potatoes. Serve warm or cold.

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The on-line edition of Southern Maryland This is Living magazine is presented in partnership with Southern Maryland Online