Greetings loyal blogger! I've been so busy around the kitchen I have neglected my writing...so sorry. Things are warming up here at Bluestone and the comfort foods are abundant. The feature thus weekend is oxtail. Well oxtail sauce specifically. To prepare for the many questions ahead I thought I would address oxtail head on. Oxtail is just what is sounds like, minus the oxen. The culinary name for cattle tail, this once considered garbage part, is a real treat. The tails are marinated and slow braised with mirepoix and beef stock. The meat is rich and melt in your mouth tender with tons of flavor. The high concentration of gelatin in the bones yields a wonderful, aromatic and flavorful stock. Oxtail, and the resulting sauce made from the bones, is often so rich in fact it begs to be paired with something acidic or tangy. For your pleasure I will be pan searing fresh halibut and serving it over creamy blue cheese risotto with(you guessed it) oxtail sauce! Oh it's a heavenly match up.
So if you are feeling adventurous or just love fish...Bluestone is the place to be!
~Steamed Mussels with Garlic, White Wine and Cream
~Sauteed Snapper over Thai Basil Noodles And Vegetables with Coconut, Curry Broth
~Roast Airline Chicken Breast with Mashed Potatoes, Carrots and Spicy Garlic Jus
~12 oz. Hand Cut Grilled Ribeye with Penne Pasta Gratin and Sauteed Garlic Spinach
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