Stag Dining Shares the Goods
Posted: September 23, 2015
Our Harvest Dinner included an epic multi-course, family-style meal from Jordan Grosser and his Stag Dining team (follow them on Instagram @stagdining). He was so kind to share a recipe inspired by one of the courses shared that night. The recipe reflects the chef’s disposition for rustic, flavorful and seasonally inspired food. This grain dish is the perfect entry into the Fall months, and is easy to pull together, impressive for a dinner party, and filling.
Jordan explains why this dish is a perfect pairing for Cabernet Sauvignon: “This dish has the earthiness from all the grains and figs which are sweet as well. There is a richness and texture from eggplant, almost acting like additional fat along with the olive oil. The balance of acid is light between the vinaigrette and the tomatoes, which at the right time of year are more sweet than acidic anyway. The charred tomatoes and grilled eggplant both give that wonderful “bbq” note to the dish and are perfect to add layers to this simple pairing. When using these products at the height of their season the pairing is so perfect that doing as little as possible to the ingredients is the best way to go.”
Yum! We can’t wait to try it ourselves at home. Thanks Jordan and the Stag team for sharing this with us!
Ancient Grains
1/3 cup fig vinegar (balsamic can be used to replace)
1 teaspoon dijon mustard
1 clove chopped garlic
2 teaspoon chopped shallot
1 cup olive oil (reserve 1/4 cup for later)
2T minced shallot
1/2 cup small diced fennel
1 cup wheatberries, soaked overnight, blanched like pasta until tender
1 cup farro, soaked overnight, blanched like pasta until tender
2 ea. japanese eggplant, split lengthwise tossed in oil and s&p and grilled until tender, cut into large dice.
1 pint heirloom cherry tomatoes, tossed in oil and s&p, charred under a broiler
10 ea. fresh figs, cut onto quarters
1 tablespoon tarragon leaves, picked whole
1 tablespoon fresh basil, loosely torn
s&p to taste
parmesan
For the vinaigrette:
In a blender, combine the vinegar, mustard, shallot, garlic and gradually turn the blender to high and once ingredients are very well pureed, slowly drizzle in the olive oil. Once the vinaigrette is combined, set aside until later.
In a large saute pan (large enough to hold all the grains and fennel) add the remaining olive oil and place on a med high heat. Once the oil is hot add your fennel and shallots and cook for about one minute, moving the ingredients around in the pan to ensure even heat. Add your grains to the pan and stir ingredients to combine well, add about 1/3 of the vinaigrette to your pan and continue to cook until your grains are nice and hot. (about 4-5 min)
Transfer your grains to a large mixing bowl, one big enough for mixing the rest of your ingredients to fit into. Add your diced eggplant, charred tomatoes, half of your figs and half of your herbs. Toss together seasoning with salt and pepper, finish the dish by garnishing the top with the rest of your figs and herbs, and a dusting of grated parmesan to your liking.
Images from the lovely Molly Decoudreaux