LifestyleSonoran Living


Chef Patrick Fegan shows us how to prepare romantic dishes at home

Posted at 7:12 AM, May 18, 2018
and last updated 2018-05-18 13:28:15-04

Red Wine Sauce
shallots, peppercorns, beef reduction
Red Wine Base
¼ Cup-Blended Oil
1 Quart- White Onions (Diced)
1 Quart- Carrots (Peeled And Diced)
1 Pint- Celery (Peeled And Diced)
1 Pint- Garlic Cloves
2 Ounces- Fresh Thyme
6 Each- Bay Leaves
2 Tbs - Black Peppercorns
1 Pint- Honey
1 Qt- Red Wine Vinegar
2.75 Gal- Red Wine (10 L)
1 Gallons- Demi Glace
 Add oil and sweat the vegetables, spices and herbs until lightly colored then add the honey and caramelize, then deglaze with the vinegar. Reduce to dry and add the wine. Reduce the wine by half and demi glace. Bring to a full boil and simmer and reduce to sauce consistency. Strain and keep warm.

Candied Shallots
4 Tbs- Blended Oil
tt- Salt And Black Pepper
2 Quarts- Large Dice Shallots
1 Cup- Honey
1 Pint- Red Wine Vinegar
3 Quarts- Port Wine
Heat a heavy rondo over medium heat and add the oil. Add the sliced shallots and coat well, roasting to get light color. Add seasonings and honey, then caramelize honey and deglaze with the vinegar and reduce by ¾ then add port wine. Bring to a boil and simmer until port wine is reduced and glazed.

For The Sauce-
¼ Cup- Cracked Black Peppercorns (Rough Chopped/Sieved)
1 Pint- Candied Shallots
1 Quart- Red Wine Base
tt- Salt
Combine the ingredients and simmer then season and reserve warm.

Pancetta Wrapped Dates
apple mustard sauce

Pancetta Wrapped Dates
20 Each- Medjool Dates (Pitted)
4 Ounces- Slab Pancetta (Frozen)
4 Each- 6" Bamboo Skewers (Pre-Soaked)
Cut the dates in half, from tip to tip and remove the pit. Cut the frozen slab of pancetta into very thin pieces (6' long) and arrange them on a flat baking sheet fitted with parchment with no overlapping. Tightly wrap each date with a piece of the pancetta, then skewer one portion (5 dates) and repeat. Store refrigerated until needed.

Apple Mustard Sauce
2 Ounces-Blended Oil
4 Ounces- Sweet Butter
1 Quart- Green Apples (Peeled/Cored)
2 Ea- Cinnamon Stick
2 Ea- Star Anise (Whole)
1 Pint- Dehydrated Apple Rings/Pieces
½ Cup- Apple Brandy (Apple Jack)
1 Pint- Apple Cider (Unfiltered)
¾ Cup- Brown Grain Mustard
2 Tbs- Cider Vinegar
tt Salt And Pepper
Cut the apples into ½" even pieces and toss in a bowl with olive oil to coat. Heat a heavy roasting pot (Rondo) over high heat and add the apples to evenly cover the bottom of the pot, not stirring to allow better coloring. As the apples begin to color, add the butter and spices and continue roasting until dark brown. Add the chopped dehydrated apples and deglaze with apple brandy, reduce and add the apple cider, then bring to a boil. Season lightly and simmer on high and reduce to a pulp, stirring often with a plastic spatula to avoid sticking. Once pulp is of a thick consistency, remove from fire and fold in the mustard, finishing with the vinegar. Remove the spices and place mixture in a high-speed blender and blend until silky smooth, then reserve refrigerated for up to 5 days.

Pancetta Wrapped Dates
1 Each- Wrapped Date Skewer (5 Pieces)
2 Ounces- Apple-Mustard Sauce
Place the dates on an oiled baking sheet and bake in a 700'F wood burning oven for about 6-8 minutes, or until crispy and dark golden brown. Remove from skewer and pick with small presentation skewers and serve with a side of the sauce.