Ajo Blanco (Chilled Almond Soup)

Serves 6-8

Ingredients
• 6 ounces (1 small to medium loaf) of day-old good quality French or Italian bread
crust removed and pulled apart and shredded by hand into small (no larger than
one inch) pieces
• 1 c whole blanched almonds
• 4 crushed garlic cloves
• 1/2 c of Spanish (preferably) extra-virgin olive oil + 2 Tbsp
• 1/3 c sherry vinegar
• 1 1/2c good quality chicken stock
• 1 c seedless green grapes
• 1 cup of French or Italian bread crust removed and cut into 1 inch cubes

Directions
1. Soak 6 oz. of bread in cold water for 5 minutes, and squeeze to remove excess
moisture.
2. Blanch the almonds by dropping them into boiling water for 30 seconds or until
the skins feel loose. Remove the skins by pinching the almonds.
3. Put almonds and garlic in a food processor and process until well ground.
4. With the motor running, add the 1/2 c of olive oil in a smooth slow steady stream.
5. Slowly add the sherry vinegar and the stock.
6. Add the bread a bit at a time and continue to process until the mix has reached the
desired consistency.
7. Blend for 1 minute.
8. Place in the refrigerator for 2 hours. The soup thickens a bit while refrigerated.
Add more stock or water to get the right consistency.
9. Meanwhile make the croutons: heat the other 2 Tbsp of oil in a large pan and toss
the 1 cup of bread over medium heat until evenly golden brown.
10. Place the croutons on paper towels to absorb excess oil.
11. Serve the soup cold, garnished with the croutons, grapes and (perhaps) a small
splash of aged sherry vinegar.
Based on a recipe I found in The Foods of Spain by Vicky Harris et al.

Yield: About 4 qt

2 pounds of elk meat such as round steak or “stew meat”
1 pound lentils
1 large bay leaf
12 oz. of smoked bacon
1 medium onion
2 medium carrots, minced
4 small celery ribs, minced
3 cloves garlic, minced
3 qt. beef stock
2 large red bell peppers
2 T rubbed sage
2T Sherry vinegar
1T New Mexico chili powder
1 cup dry red wine
2t crushed black pepper and Kosher salt

Method:
Pick through the lentils removing any small stones or other contaminants.
Put the lentils in a large soup pot add 1 ½ qt of water, 1 ½ qt of beef stock, sage and the bay leaf then bring to a boil. Reduce the heat to a slow simmer until the lentils are soft.
In a large pan sauté the bacon until well browned then remove the bacon from the pan leaving behind the fat.
In the reserved fat sauté the vegetables until soft (about five minutes over medium heat) then add the veggies to the lentils and stock
Add enough additional stock to cover.
Cut the elk into ½ inch cubes, season well with salt and pepper and sauté until brown then add to the soup pot. Deglaze the sauté pan with the red wine, boil for a minute or two and add to the pot.
Flame roast the red peppers, peel, deseed, cut into ¼ in dice, and then add to the pot.
Thin the soup to the desired consistency with additional beef stock.
Season with the vinegar, black pepper and the New Mexico chili powder.
Add salt to taste.

Chef’s notes:
The better bacon you use, the better the end product will be. Nueskes’ apple wood smoked bacon is a great choice. Beef or pork can be substituted for the elk and though the soup will not be the same, it will still be quite good.
I like to add a small amount (1t) of ground chipotle chili powder. In this soup I’m looking for a smoky and just a little bit a spice. The chipotle is a dried and smoked jalapeno but is quite fiery so use caution with this. Sherry vinegar adds interest and nuance to the soup. Enjoy!

Ingredients:
15 medium mushrooms about 2 inches in diameter
½ C fresh Oregon Dungeness Crab
2 T olive oil plus extra for drizzling
2 scallions, including 2 inches of the green top, minced
1 large clove of garlic, minced
2 ½ T chopped parsley, flat leaf preferred
3T grated Italian Parmesan cheese
¼ c good quality mayonnaise
salt and pepper
Tabasco
1T dry white wine
bread crumbs

Procedure:
1. Remove the stems from the mushrooms discarding the very bottom, and then mince the stems along with three of the mushrooms.
2. In a sauté pan over medium heat, warm the olive oil. Add the minced mushroom, scallion, garlic and parsley. Sauté gently until soft, about 5 minutes.
3. Add the crab, Parmesan cheese, Tabasco, mayonnaise, and the salt and pepper to taste. If the mixture seems too damp add a few bread crumbs.
4. Fill each mushroom cap with the stuffing using your hand to form a nice even mound.
5. Place the filled mushrooms on a baking sheet, the drizzle with a little olive oil and a little white wine.
6. Bake until the mushrooms are soft and golden brown. Serve immediately. Enjoy!

Chef’s Notes: This is the recipe for The Jackalope Grill’s stuffed mushroom appetizer.

1 or 2 garlic cloves, sliced
Kosher salt
¼ c heavy cream
¼ c Best Foods mayonnaise
3 tablespoons white wine vinegar
2 teaspoons Dijon mustard (use the real stuff)
1/3-cup extra virgin olive oil
1 tablespoon finely chopped parsley
2 teaspoons finely chopped fresh oregano
Salt
Freshly ground black pepper

Using a mortar and pestle (or the flat side of a chef’s knife) crush the garlic and a large pinch of kosher salt into a paste.  Transfer the paste to a medium mixing bowl and whisk in the cream, mayonnaise, vinegar, and mustard until well blended.  Slowly add the olive oil while whisking. Add the parsley and oregano, mix well and then season to taste with salt and freshly ground black pepper.  Enjoy!