Recipes

Narsai’s Specialty Foods

Hennessey’s Portobello Sandwich
Maggie’s Elegant,
Decadent Little Chocolate Torte
Narsai’s Chocolate Decadence™ Ice Cream
Narsai’s Butter Caramel™ Goldies
Narsai’s Butterflied Leg of Lamb
Narsai’s Chutney Cheese Pâté

Narsai’s Dijon Butter
Narsai’s Pork Dijonnaise
Narsai’s Sherried Ham  Glaze
Narsai’s Mustard Dill Shrimp

Narsai’s Restaurant

Les saucisses de poissonsauce champagne (Seafood sausages with champagne sauce)
Chateaubriand farci (Forcemeat-wrapped filet mignon)
Pigeonneau rôti aux morilles (Roast squab with morels)

 

Hennessy’s Portobello Sandwich

… as served at Hennessy’s Wines & Gourmet on Brannan Street in San Francisco. Portobello mushrooms are an excellent substitute for meat, and they absorb flavors very well. In this recipe, Hennessy’s roasts thick slices for these sandwiches. If you prefer, leave the Portobellos whole and serve on a bun, ala hamburger style (adjust cooking time to 25 to 30 minutes).

2 large Portobello Mushrooms
¼ cup Narsai’s Assyrian Marinade
Tomato slices
Roasted green or red bell pepper slices
Bermuda onion slices
Jarlsberg cheese slices
Four of your favorite style sandwich rolls
Remove the stems and gently rinse mushrooms. Dry with a paper towel and cut into thick slices. Marinate in Narsai’s Assyrian Marinade for 10 to 20 minutes. Place on a lightly oiled baking pan and bake in a preheated oven at 275°F for 12 to 15 minutes. Arrange mushroom slices on rolls and top with remaining ingredients. Serves: 4

 

Maggie’s Elegant, Decadent Little Chocolate Torte

1 stick (¼ lb.) sweet butter
1 cup Narsai’s Chocolate Decadence™
¾ cup sugar
2 eggs
½ cup flour
Pinch of salt
Preheat oven to 350°F. Line an 8 x 8 inch square pan with foil.In 2-quart sauce pan over low heat, melt butter and Chocolate Decadence™. Allow to cool for 2 minutes. Whisk in sugar. Beat in eggs, one at a time. When combined, add flour and salt.Stir until flour disappears. Turn into prepared pan. Bake 25 to 30 minutes. Don?t overbake. Cool on rack. Remove from pan and peel off foil. Dust with powdered sugar. Can be served cold or slightly warm with ice cream or sweetened whipped cream. Drizzle with a little warmed Chocolate Decadence™.

 

Narsai’s Chocolate Decadence™ Ice Cream


3 cups Half & Half™
2 oz. Grand Marnier™
3 TBS sugar
1 cup Narsai’s Chocolate Decadence™
Pour Half & Half™ into blender. Add Chocolate Decadence™Grand Marnier™ and sugar. Puree until smooth. Chill in ice cream freezer until firm.

 

Narsai’s Butter Caramel Goldies

1 cup Narsai’s Butter Caramel Decadence™
¼ cup (½ stick) butter
½ cup sugar
1 tsp vanilla
2 eggs
¾ cup flour
1 cup coarsely chopped walnuts or pecans
Preheat oven to 350°F. Line an 8 x 8 inch square pan with foil; butter the foil.Melt together Butter Caramel Decadence™ and butter. Let cool 3 minutes. Stir in sugar, vanilla and eggs.Combine flour and chopped nuts. Stir into caramel mixture. Turn into pan. Bake 25-30 minutes or until sharp knife inserted in middle comes out clean. Allow to cool and cut into squares.

 

Narsai’s Butterflied Leg of Lamb

1 cup Narsai’s Assyrian Marinade ™ 1 leg of lamb
Ask your butcher to trim away all the fat and to butterfly the leg. Place the lamb into a large zippered plastic bag. Add one cup Assyrian Marinade™ . Press air out of the bag as you zip it. Marinate in refrigerator for 24 hours.Broil like a very thick steak over charcoal or, to prepare indoors, brown both sides very well under the broiler. Change heat mode to oven/bake at 350°F and bake to an internal temperature of 140°F for medium rare. Depending on size of leg, that will be from 15-25 minutes.

 

Narsai’s Chutney Cheese Pâté

8 oz. soft cream cheese
6 oz. (about 2 cups) sharp cheddar cheese, shredded
2 TBS dry sherry
1 tsp curry powder
¼ tsp salt
¼ tsp salt
dash of hot sauce
½ cup Narsai’s Nectarine Chutney™, finely chopped
3-4 green onions, minced
sesame wafers or wheat crackers
Beat together cream cheese, cheddar cheese, sherry, curry powder, salt and hot sauce until almost smooth. Spread on a serving platter, shaping a layer about ½ inch thick. Leave room around edge for crackers. Chill until firm.At serving time, spread Narsai’s Nectarine Chutney™ over top of cheese mixture and sprinkle with onion. Surround with crackers and provide a knife for spreading.

 

Narsai’s Dijon Butter

1 TBS Narsai’s Dijon™ or
Green Peppercorn Mustard™
A few drops of hot sauce

4 TBS butter, at room temperature
½ tsp Worcestershire™
coarsely ground black pepper to taste
Combine all ingredients until well blended. Serve on broiled fish or meats. Delicious on cold roast beef or lamb sandwiches.

 

Narsai’s Pork Dijonnaise

4 thick pork chops, loin, rib or centercut, trimmed of excess fat
4 cooking apples, peeled, cored and thinly sliced
3 TBS chopped parsley
¼ cup Vermouth or dry white wine
1 cup cream
1/3 cup Narsai’s Dijon™ or Green Peppercorn Mustard™
Preheat oven to 400°F. Butter baking dish large enough to hold chops. Arrange apples in bottom. Bake for 15 minutes. Brown chops in skillet, and arrange on top of apples. Add wine, cream and Narsai’s Mustard™ to skillet. Stir well until combined. Deglaze pan and pour over pork chops and apples. Bake until pork is done, 15 to 20 minutes. Garnish with chopped parsley.

 

Narsai’s Sherried Ham Glaze

¼ cup Narsai’s Dijon Mustard™
2 TBS Sherry
1 cup brown sugar or honey
A pinch of ground cloves
Mix together and spread over ham. Cover loosely with foil and bake at 300°F for 2 hours. Remove foil and bake uncovered for an additional ½ hour.

 

Narsai’s Mustard Dill Shrimp

½ cup Narsai’s Mustard Dill Sauce™
butter lettuce or watercress
sliced avocado
1 lb. cooked bay shrimp or
cooked shelled prawns
Gently mix Narsai’s Mustard Dill Sauce™ and shrimp. Serve on a bed of lettuce or watercress with sliced avocado.

 

Les saucisses de poisson (Seafood sausages)

6 oz. scallops
6 oz. fillet of sole
6 tbsp. butter, softened
1 egg
¾ tsp. salt
1/8 tsp. nutmeg; 1/8 tsp. cayenne
2/3 cup heavy cream
½ tsp. cream sherry
2 tbsp. finely chopped parsley
¼ cup coarsely chopped fillet of sole
½ cup coarsely chopped fillet of salmon
36 inches of sausage casing
Grind the scallops and sole in a food processor or meat grinder (fine blade) until they form a smooth paste. Add the butter, egg, salt, nutmeg and cayenne and process. Beat in the cream and sherry until blended. Do not overbeat. Fold in the parsley, sole and salmon and mix until well blended.Stuff the mixture into well scrubbed casings and tie sausages off at 2 ½ inch intervals. Prick and poach gently in salted water for 10 to 20 minutes. Drain. Brown the sausages in butter until golden and serve with champagne sauce.Or make Seafood Quenelles: If you cannot find casings, shape the fish mixture into small balls and poach in simmering water. Drain. (Do not brown.) Serve with champagne sauce.

Sauce champagne

1 or 2 tbsp. butter
1 tbsp. flour
½ cup well seasoned fish stock
1 tbsp. minced shallots
½ cup dry champagne
1 ½ cups heavy cream
salt and pepper
Melt the butter. Stir in the flour and cook briefly, then add the stock and cook until thickened. Set aside.In another saucepan, boil the shallots and champagne until it is reduced to 1/4 cup. Add cream, simmer and reduce to 1 1/4 cups.
Stir in the fish sauce and reheat to a simmer. Remove from heat and stir in the butter. Season and serve immediately with the Seafood Sausages.

Chateaubriand farci
(Forcemeat-wrapped filet mignon)

Chateaubriand farci1 8- to 9-lb. filet of beef
1 lb. boneless lean pork
1 lb. boneless veal
½ cup minced onion
2 tsp. crushed garlic
1/3 cup heavy cream
4 egg yolks; 1 ½ tsp. salt
1 tsp Worcestershire sauce
1 tbsp. chopped fresh tarragon or
1 tsp. dried tarragon
¼ tsp. pepper
Trim the fat, gristle and membrane from the beef. Cut off the pointed ends (save for another meal) so that the filet will be the same thickness throughout. Blend remaining ingredients in a food pocessor. Chill at least 2 hours.Roll out the blended forcemeat between 2 sheets of oiled waxed paper until it’s large enough to completely enclose the filet. Remove the top sheet of paper and carefully wrap the mixture around the filet. Tuck in the ends and smooth out the seams. Gently pull away the remaining piece of waxed paper, taking care not to tear the forcemeat.Roast at 375º for 35 to 40 minutes, for a rare filet. Serve as is or with a bordelaise sauce.

Pigeonneau rôti aux morilles
(Roast squab with morels)

squab with morels2 chicken or duck carcasses
1 small onion, sliced
1 bay leaf
1 cup medium sherry
1 cup chicken broth
4 squabs (thawed if frozen); salt
¼ cup clarified butter
2 tbsp. minced shallots
12 medium morels or other mushrooms
¼ cup sweet Madeira
Cut up the carcasses and roast them with the onion and bay leaf at 400º for 1 hour or until dark brown. On top of the stove, add the sherry and chicken broth to the carcasses in the pan and bring to a boil, scraping all brown particles. Cover and simmer for 35 minutes. Strain through cheesecloth. Simmer the liquid, stirring occasionally, until thickened.Wash and dry the squabs. Salt them inside and out, brush with butter and roast at 450º for 8 to 10 minutes. (They will be rare.) Remove them from the pan and keep warm. Pour off all fat from the roasting pan, except for 2 tablespoons. Add the shallots to the fat and saute for 2 to 3 minutes, until soft but not brown. Add the mushrooms and saute for another 3 to 4 minutes. Stir in the Madeira and bring to a boil. Stir in the broth from the carcasses and bring it to a simmer.Slit the back of each squab and remove the breast bones and rib cages. Serve skin side up, glazed with sauce.