Red Roux

15 Minute Meals - Wild Mushroom Ravioli in Red Roux Supreme Sauce

Hello everyone, we’re happy to bring you yet another simple, practical use of Red Roux for the everyday home-cook. We’re extremely excited to present the first of our 15 Minute Meals Series, starting with Wild Chanterelle Mushroom Ravioli in a Red Roux Supreme sauce.  The premise is simple: more flavor with less effort! By combining efforts in the kitchen, cooking time and preparation time, more can be achieved in a shorter period when making a meal fresh from scratch.

In today’s fast-paced world, sometimes instant flavor is mandatory.  In this video, we give you 3 quick steps you can use to easily combine your all-time-favorite flavors opting for healthier options and preparation methods without sacrificing flavor or time. You can also skip past the videos and use the 'old school' written recipe guide to save even more time! Please feel free to share this post and the videos with your friends, and don't forget to pick up some of our delicious, hand crafted Red Roux which is also available in a Gluten Free preparation. Enjoy!

 

Step I – Sautéing Veggies

Chop turkey bacon while pan and water heats; slice mushrooms as turkey bacon sizzles; add mushrooms and touch of oil blending gently; chop onions and mince garlic as mushrooms soften; deglaze pan with red wine; add onions and then garlic;

Heat: Medium to High

Total Cook Time: 6 to 7 Minutes

 

Step II – Building Your Base

Start pasta; slice off 1-2 oz. of Red Roux and melt/mix in pan; deglaze pan with red wine; turn-off pasta adding a little of the water to your base;

Heat: Medium to High

Total Cook Time: 7 to 9 Minutes

 

Step III – Adding Your Featured Ingredients

Chop and mix in fresh asparagus; immediately turn down heat; add cream (you can also add before asparagus); add pasta, garnish and turn off heat.

Heat: Low

Total Cook Time: 2 to 3 Minutes

 

 NOTE: Turn down heat allowing asparagus to warm through, lessening heat exposure in order to retain nutritional value.

 

"Old School" Recipe

Wild Chanterelle Mushroom Ravioli in Red Roux Supreme Sauce

 

1 lb           Ravioli
4              Slices of turkey bacon
4-6T        Olive oil
1              Onion, lg dice
½ lb         Button mushrooms
1-2 oz      Red Roux
1              Garlic, chopped
3/4C        Cream
1/2C        Red wine
1 lb          Asparagus – 1” pieces

Written by Chef John — October 07, 2014

Red Roux Sunday Supper Club Series - Shredded Beef With Brown Sauce Over Italian Grits (AKA Polenta)!

Hi everyone, today we are very excited and pleased to bring you another unique way to use Red Roux as the base for a gravy, with sliced peppers to put over Polenta, Italian "grits". This technique is called a braise which involves browning and slowly cooking the meat (covered) in a liquid until tender. You could use rice or noodles with this recipe as well.

You can either watch the three videos below to follow along and get a better idea of how Chef John prepares this dish, and/or you can skip past the videos and use our written recipe as your guide to creating a delicious Sunday Supper, Red Roux style! Please feel free to share this post and the videos with your friends, and don't forget to pick up some of our delicious, hand crafted Red Roux which is also available in a Gluten Free preparation. Enjoy!

  Part I
Season meat with salt and pepper.  Brown both sides on med heat, take out of pan, place, covered on a plate.  Place diced vegetables in pan, sauté 5-8 minutes over med heat.  Add Red Roux, dissolve(if you need to add a little stock to help the Red Roux, add 1/3C).  Add tomato paste, beef stock, salt and pepper, bring to a slow boil. Add Flank steak, cover and cook 2-3 hrs.

Red Roux Sunday Supper Club Series - Shredded Beef With Brown Sauce Over Italian Grits - Part I
from Red Roux on Vimeo.

 

  Part II
Bring milk mixture to low boil, add salt, slowly pour the polenta into the liquid while whisking to prevent lumps.  Reduce heat to low and continue stirring until mixture thickens and polenta is tender. Turn off heat, add cheese, continue to stir.

Red Roux Sunday Supper Club Series - Shredded Beef With Brown Sauce Over Italian Grits - Part II
from Red Roux on Vimeo.

 

  Part III
When the steak is tender, take out of the liquid, put on a plate and cover to rest the meat.  With the remaining liquid, put in a blender or food processor, blend the solids into a liquid and add back to the pan(* Please be careful of putting too much hot liquid in the blender or processor).  Add the remaining slice vegetables and shredded beef, cook on low heat. I put the polenta on a platter then pour my beef mixture over the polenta and serve. 
Red Roux Sunday Supper Club Series - Shredded Beef With Brown Sauce Over Italian Grits - Part III

from Red Roux on Vimeo.

 

"Old School" Recipe

Shredded Beef With Brown Sauce Over Italian Grits

5 lbs               Flank Steak
3-4T               Olive oil
1 large           Onion( 1/2 lg dice, 1/2 sliced)
1 large           Green bell pepper(1/2 lg dice, 1/2 sliced)
1                    Celery, lg dice
1                    Carrot, lg dice
2                    Garlic cloves, diced
1T                  Tomato paste
2 oz                Red Roux
12-15 oz        Beef stock or chicken stock
Salt/pepper to taste
 
Season meat with salt and pepper.  Brown both sides on med heat, take out of pan, place, covered on a plate.  Place diced vegetables in pan, sauté 5-8 minutes over med heat.  Add Red Roux, dissolve(if you need to add a little stock to help the Red Roux, add 1/3C).  Add tomato paste, beef stock, salt and pepper, bring to a slow boil.  Add Flank steak, cover and cook 2-3 hrs.  When the steak is tender, take out of the liquid, put on a plate and cover to rest the meat.  With the remaining liquid, put in a blender or food processor, blend the solids into a liquid and add back to the pan(* Please be careful of putting too much hot liquid in the blender or processor).  Add the remaining slice vegetables and shredded beef, cook on low heat.

 
Polenta

2C                 Yellow corn Polenta
2C                 Whole milk
1C                 Water
1C                 Heavy cream or half and half
2t                  Salt
1C                 Smoked cheese
 
Bring milk mixture to low boil, add salt, slowly pour the polenta into the liquid while whisking to prevent lumps. Reduce heat to low and continue stirring until mixture thickens and polenta is tender. Turn off heat, add cheese, continue to stir. I put the polenta on a platter then pour my beef mixture over the polenta and serve.
Let us know how you like it!

Written by Chef John — September 12, 2014

15 Minute Meals - Wild Mushroom Ravioli in Red Roux Supreme Sauce

Hello everyone, we’re happy to bring you yet another simple, practical use of Red Roux for the everyday home-cook. We’re extremely excited to present the first of our 15 Minute...

Red Roux Sunday Supper Club Series - Shredded Beef With Brown Sauce Over Italian Grits (AKA Polenta)!

Hi everyone, today we are very excited and pleased to bring you another unique way to use Red Roux as the base for a gravy, with sliced peppers to put over Polenta, Italian...

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