Field Dinner with Cole Jeanes
All photos by @BloodHoundProvisions and @AverellMondie.
At the heart of what EHC represents is a connection between adventure, friends, and food. This september, with our friends from Bloodhound Provisions and their co-founder chef Cole Jeanes, we hosted a small group for a post-hunt four course seated dinner in the field, prepared over open fire. The weather and camaraderie was perfect, as was the sunset over the farm pond, both rivaled only by the celebration of bounty and to place that was brought to the table for us.
Chef Jeanes was kind enough to share some of his recipes from this event with us here.
Yakitori Dove Breast with King Oyster Mushroom and Pork Belly
Ingredients
1/2 lb. Dove Breast
1/4 lb. Cured Pork Belly
1/4 lb. King Oyster Mushrooms
1/2 cup Barrel Aged Shoyu or Tamari
1⁄4 cup Mirin
2 tablespoons Sake
1 tablespoon Honey
2 Garlic Cloves, peeled and smashed
1⁄2 teaspoon Grated Fresh Ginger
Scallions, thinly sliced for garnish
Preparation
Cut dove, mushroom and pork belly into one-inch pieces and place in separate shallow dishes. Place bamboo skewers in water to soak for an hour.
Next, in a small saucepan, combine shoyu or tamari, mirin, sake or sherry, honey, garlic and ginger. Bring to a simmer and cook for 5 minutes, until thickened. Reserve 1⁄2 sauce for Glazing . Pour remaining sauce over dove, mushroom and pork belly cover, and chill for at least one hour.
Preheat grill or broiler. Thread dove breast, mushroom and pork belly pieces onto skewers alternating, and grill or broil, turning halfway, for about 3 minutes. Serve glazed with sauce and garnished with scallions.
Compressed Melon Salad with Ricotta and Charred Beans
Ingredients
1 Honey Dew Melon, peeled and diced into large chunks
1 Cucumber, peeled and diced into large chunks
Marinated Cucumbers (recipe below)
1 lb. Green Beans, blanched
16 oz. Ricotta
Arugula
Sauce Verte (recipe below)
Preparation
To prepare the Marinated Cucumbers: mix 1/4 cup thinly sliced red onion, 1/4 cup diced red pepper, 1/4 cup rice wine vinegar, 1 teaspoon honey, 1/2 teaspoon sesame oil, 1/4 teaspoon red pepper flakes, and 1/4 teaspoon salt with the diced cucumber. Cover for 1 hour.
To prepare the Compressed Melon: Put half of the melon into a food processor and blend until liquid, strain through a fine mesh sieve. Cover the remaining cubed melon with the juice and compress in a vacuum chamber (or marinate in a bowl for a few hours.)
To prepare the Sauce Verte: Place 4 salt packed anchovies and 2 tablespoons salt-packed capers in cold water for 45 minutes. Drain and pat dry.
In a food processor, combine the anchovies and capers with 3 cups parsley leaves, 1 1/2 cups mint leaves, 1/2 cup tarragon leaves, 1/2 cup minced chives, 1 shallot (chopped,) 1 garlic clove, 2 teaspoons lemon juice plus the juice of 1 lemon, a pinch of crushed red pepper and pulse until finely chopped. Drizzle in 1/2 cup of olive oil until a smooth sauce forms. Season with a large pinch of kosher salt. Combine the sauce with the ricotta and mix until smooth. Season again with salt and lemon juice.
To prepare the Charred Beans: Toss green beans in sesame oil and char on open fire (or in a cast iron pan.) Season with salt and set aside to cool.
To plate the salad: Spoon the ricotta/sauce verte mixture into the bottom of a bowl. Top with the compressed melon and green beans. Toss arugula in the cucumber marinade and season with salt. Top the salad with the arugula and serve.
Bloodhound is a chef-owned provisions company producing coffee, spice blends, brines, and sauces for a life afield. Headquartered in Memphis Tennessee on the banks of the Mighty Mississippi, we are committed to supporting our communities by giving a portion of all proceeds to conservation efforts. Our goal is to both preserve and elevate outdoor traditions by producing high-quality products for the field kitchen and to share stories, experiences, and knowledge with a new generation of outdoorsmen.
By doing this, together we can create a more memorable and evergreen outdoor experience.