Tag Archives: Chef Sean Fulford

Creamy Sage Polenta with Roasted Shiitakes, Red Onion & Valdeón

The urge to cook overtook me last Sunday. I wanted a hearty, savory, and wholesome dish.  But this culinary escapade was far more than just an impulsive experiment. In fact, many events came together to inspire this meal.

The week prior, Christian and I had purchased some Valdeón bleu cheese at Whole Foods Market. Peter Murphy, our guest at the time, can attest to the Valdeón’s overall exquisiteness relative to other bleu cheeses.

Last Saturday, I had an inkling to make cornbread, but to my dismay, I discovered that I didn’t have enough cornmeal in the pantry. So my loyal servant (read: my husband) went to fetch me some more. But now I had an excess of cornmeal! What to do, what to do? A memory of distant past soon revisited me. When I asked Chef Sean Fulford of Flat Creek Estate what the difference was between cornmeal and polenta, he promptly replied, “one’s Italian.” And with that thought in mind, I decided to revisit my apprenticeship days and attempt to recreate Sean’s creamy sage polenta.

While at the grocery store on Sunday, I noticed that the shiitakes looked particularly ravishing, so I decided to buy some.  “How to cook these?” I asked myself. And I harkened back to the good ole days of being a Food & Wine subscriber. I vaguely remembered a roasted shitake recipe with bleu cheese (I had that in the fridge!) and red onions (I could buy that real cheap!).   So, all the ingredients assembled, I racked my memory, and this is what I came up with…

Creamy Sage Polenta á la Sean with Roasted Shiitake Mushrooms, Red Onion & Valdeón

INGREDIENTS

For the polenta

1 ½ c. of cornmeal
1 ½ c. light cream
1 ½ c. lowfat milk
1 c. low-sodium chicken stock
¼ c. fresh sage leaves, minced
2 cloves of garlic, minced
4 T. unsalted butter
½ c. finely grated Parmesan cheese
Kosher salt and freshly ground black pepper to taste

For the mushrooms

1 lb. shiitake mushrooms, stemmed and halved
1 red onion, sliced in ¼-inch-thick half moons
½ c. Valdeón cheese, crumbled
Extra virgin olive oil
Kosher salt and freshly ground black pepper to taste

INSTRUCTIONS

For the mushrooms

Preheat the oven to 425o F. Toss the mushrooms and red onion together with a generous amount of olive oil, salt, and pepper in a 12-inch cast iron skillet. Roast for 30 min., tossing every 10 min.  Just before serving, toss in the bleu cheese.

For the polenta

Everything good begins with butter

Melt the butter over medium heat in a medium saucepan. Sauté the garlic and sage for 1 min. until fragrant. Season with salt and pepper. Add the cream and milk and bring to a low boil. Add the cornmeal ½ c. at a time, whisking rapidly. Reduce the heat to medium-low and continue to whisk until lumps have disappeared and polenta is thick and creamy. Slowly add the chicken stock until the polenta reaches the desired consistency (it should be thick and creamy, slightly less thick than mashed potatoes). Season with salt and pepper to taste. Just before serving, mix in Parmesan cheese.

Serve polenta topped with roasted mushrooms and a glass of red wine on the side. Indulge.

Another happy customer chez nous!

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Sarah shamelessly advertises her own work

The real purpose of Sarah’s visit to Flat Creek Estate last weekend wasn’t to film Chef Sean making wild boar bacon (and then proceeding to eat said bacon), but rather, to film him making another delicious concoction: Texas Redfish Cioppino and Shrimp Crepes with Lemon Beurre Blanc. Chef Sean buys his seafood from Quality Seafood Market, and he and Sarah took advantage of this opportunity to shamelessly advertise for their businesses. Sean would cook the seafood (bought from Quality, as usual), and Sarah would film it and proceed to plaster it all over their company websites, feeling no shame in the process. Since she’s in the business to sell fish, and he’s in the business to fill his bistro, it worked well for everyone. If, after watching this video, you don’t want to order the seafood at The Bistro at Flat Creek Estate, then I have a serious bone to pick with you. For recipes for the shrimp crepes and lemon beurre blanc, check out the Quality Seafood Market website.

Texas Redfish Cioppino

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Feeling a little boarish

Pecan-smoked wild boar bacon

Sarah is just getting around to uploading this video that she shot last Thursday at Flat Creek Estate. She was visiting the Bistro/Vineyard/Winery to film Chef Sean Fulford making redfish cioppino and shrimp crepes with lemon beurre blanc (more on that later). And she couldn’t resist making a short “how-to” film about his House-Cured, Pecan-Smoked Wild Boar Bacon, which happens to top off his Axis Venison & Wild Boar Burger (right??!!). So, for all you aspiring smokers, BBQ-ers, and foodies out there, we give you: Chef Sean Fulford, Badass Extraordinaire.

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Not a bad day at the office

Everyone has good days and bad days at the office. Today was an exceptionally good day for Sarah. She drove to Flat Creek Vineyard & Winery in Marble Falls to interview Chef Sean Fulford – an avid consumer of Quality Seafood wholesale products. Between touring the winery, filming the chef in action, lending a hand in the garden, and tasting the estate wines, Sarah almost forgot that she was actually working. Not a bad day at the office, indeed.

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Filed under Quality Seafood, Wine