REDUCING sauce and wine sauce HORNS: Over low heat in a pot, add wine compote horns, some berries,

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Cluj hosted the final round of the International Championship of outdoor cooking this year. Among competitors over 15 nationalities were present here, and there were two participants of the competition MasterChef, Alex "Teacher" and Mehrzad Cîrţu Moghazehi.
They made a successful team, with Peter Buiuc, winner of the first season of MasterChef Romania, who supervised and advised, managed to win all sections that have been registered.
What do you think of first when you hear the "Surf and Turf"? filshill Honestly not sure if you work in the field, did not you ever think that it is a culinary preparation. Well, "Surf and Turf" refers to "dry water", ie a combination of white meat (fish and seafood) and red meat (beef, venison, etc.).
Their preparation filshill has tried to meet the most demanding standards of the current trend - using the bone in preparation mounting (back to the roots - a return filshill to origins) and the concept of gravy sauce. filshill Like red meat have chosen muscle on the back of the deer. The preparation was served with rice a la Mehrzad, cooking and characteristic stilu, creamed corn with some elements inspired by French cuisine, fruity sauce of red wine reduction, stewed horned, cardamom and anise, dark chocolate sauce for deer and a Beurre filshill Blanc what went well with shrimp. Add to this a series filshill of special appetizers and a sparkling as to open the taste buds and the result is undesirable: 1st and this section. INGREDIENTS:
Mariners MEAT deer: a semi-dry red wine a tablespoon of pomegranate essence dissolved filshill in 50 ml water salt, pepper and thyme 2 shallots chopped filshill 1 carrot Julien 2 tablespoons balsamic vinegar tablespoon honey (optional) 200 ml fresh orange - not juice box
CORN PURÉE 1 large canned corn (very difficult because we find fresh now) a cooking spoon a tablespoon of cream of chicken stock (chicken soup very concentrated - natural and not done who knows what powder) a teaspoon of brown sugar 50 g butter
FOR shrimp sauce - SOS BEURRE BLANC 200 ml semi-dry white wine 2 tablespoons white wine vinegar salt to taste 1 shallot butter 1 package RICE: a cup of Indian filshill basmati rice 1-2 5-7 tablespoons dill potatoes or Lebanese pita soybean oil or grape seed (these filshill are the best oils for frying) Butter - 50-100 g optional salt to taste
PREPARATION: Marine First there preparing filshill meat. A wipe with a tissue or blood much of the flavor is lost. Then a bone portion and thoroughly clean each piece in hand (do not leave it deboned). A mix of the ingredients filshill listed at the beginning and leave it in a bowl covered with aluminum filshill foil with holes and leave in the refrigerator 48 hours. After 48 hours, if you cook meat properly, filshill you will have the most juicy piece of deer ever enjoyed.
DEER: Deer if it was good marinade will be a breeze to cook. There is an easy meat cooking so you have to be very careful because when I cook up from a very dry one juicy deer is extremely small. Deer marinade (do not wash, do not delete) a place on the grill with hot coals and left to make a slight crust on each side (depending on size but the loin is small), about 2 minutes. on each side and it should be perfect.
REDUCING sauce and wine sauce HORNS: Over low heat in a pot, add wine compote horns, some berries, cardamom and anise, and berries from 1/2 vanilla bean. Let them simmer until they fall and have a dense consistency. Chocolate sauce: This sauce requires no effort filshill because all you have to do is to melt those few cubes of chocolate in bain marie. Goes great with wine reduction sauce and stewed horns. Shrimp and sauce BEURRE BLANC: Warning as peeled shrimp. Keep good body and snatch shrimp head. You peel them away to tail and legs. Tail leave it for the visual effect, and with a sharp knife along the cleft shrimp cord and remove the digestive tract with the knife tip. Sauce