Parchment Roasted Pork Loin with Milk Pail Peaches & Peach Salsa

— Posted in: Main Dishes, Pork, Recipes
Estia's Braised pork loin with Milk Pail peaches

Serves 8

Ingredients:

  • 6 lb pork loin (with a fat cap)
  • 3 cups apple cider vinegar
  • 2 cups apple cider
  • 6 garlic cloves chopped
  • 6 bay leaves
  • 4 tablespoons sea salt
  • 2 tablespoons black pepper corn
  • 1 – 2 gallon zip lock bag

Cut pork loin into two pieces. Combine the above ingredients into the zip lock bag. Set in brine for 4-5 hours.

Preheat oven to 350°F.

Lay a large piece of heavy duty foil on a sheet pan then top with 2 large pieces of parchment.

Estia's brined pork for roasting with peaches
Estia’s brined pork for roasting with peaches
Brined pork on peaches and parchment
Brined pork on peaches and parchment
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Watermelon Mezcalita

— Posted in: Beverages, Recipes
Estia’s Campante Watermelon Mezcalita

Try Estia’s Campante
Watermelon Mezcalita Recipe:

16oz drink served in a jam jar

Combine on ice in a shaker:

  • 3oz Campante Mezcal2oz fresh lime juice
  • 3oz watermelon juice/ purée
  • shake vigorously

Strain into a 16oz jam jar filled w ice, add splash of seltzer to fill.
Garnish with lime wedge.

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Farmers Market Hash: Mother’s Day Brunch

— Posted in: Breakfast, Main Dishes, Recipes

Mother’s Day 2023, our 29th Mother’s Day as a family. Today we celebrate Jessica (Mom) in Nashville at Mansell & Henry’s house in Hillsboro village. Yesterdays trip to the Sylvan Park farmers market provided spring flair to the Mothers day hash.

At the market we came across a unique variety of garlic scape with soft, straight, verdant green stems. We also found Tennessee ghee, fresh eggs, kale, sweet potatoes, and a variety of lettuces and radishes for the salad. The plan for our celebration brunch came together easily in a light rain on the lawn across from Henry’s new gastropub Streetcar.

serves a family of 6

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Shiitake & Tofu Ranchero

— Posted in: Main Dishes, Mexican inspired, Recipes, Vegetarian
Estia's Shiitake & Tofu Ranchero

serves 8

Ingredients for ranchero:

  • 2 blocks extra firm tofu
  • 4 cups chopped shiitake mushrooms
  • 4 cups salsa (tomato, red onion, jalapeño, cilantro)
  • 8 cloves garlic, diced fine
  • 2 tablespoons dried oregano
  • ¼ cup vegetable oil
  • 3 teaspoons salt
  • 1 quart water

Brining the tofu will give it a good flavor boost. This recipe works best served fresh out of the oven.

Start by soaking the tofu in salted water for 30 minutes, then set on a cutting
board wrapped in paper towels, place another board on top, and weigh down
with 3 plates. Squeeze for 30 minutes to dry the tofu.

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Coq au Vin with mashed potatoes for Jessica’s birthday party

— Posted in: Chicken, Main Dishes, Recipes

In October I visited the Hiawatha National Forest in Michigan’s Upper Peninsula and spent a weekend at The Milkweed Inn, a unique bed & dinner run by Iliana Reagan and her wife Anna. At breakfast on Sunday morning, Iliana gave me an advance copy of her new book “Fieldwork”. As Iliana shares the story of growing up in her parents home on a farm in central Indiana, tales of her Grandmothers restaurant and the recipes she was raised on shine through. 

I was inspired by several references to a duck soup, Czarnina. The idea of using duck blood to thicken a stock made an impression on me and I applied the technique in this dish.

Last night we celebrated my wife Jessica’s 63rd birthday. All 3 of our daughters were home, along with 50 close friends. Special occasions require extra effort. Coq au Vin was the answer.

Estia's Coq au vin recipe ingredients card
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Estia’s on the Radio

— Posted in: Recipes
Estia’s offering special dishes and cocktails on a regular basis.
Estia’s Price Fix Dinner specials Fridays and Saturdays 5pm to 6pm for $30 for 3 courses: salad, dinner and dessert!
Also enjoy our few special cocktails.
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Polenta Apple Cake

— Posted in: Desserts, Recipes
Polenta Apple Cake with whipped cream and edible flowers

Ingredients:

  • 2 cups polenta
  • 2 cups all purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • pinch of salt 
  • 3 cups brown sugar
  • 10 eggs (separate 5 for whipped egg whites)
  • 1 pound unsalted butter (soft)
  • 1 teaspoon vanilla extract
  • 1 pint ricotta cheese
  • 1 cup buttermilk
  • 12 crisp, tart apples
  • 2 cups apple cider
  • 1/2 cup apple cider vinegar
  • 3 cups brown sugar
  • 1 cup brown sugar
  • 1 cup unsalted butter
Finished Apple Polenta Cake with whipped cream
Finished Apple Polenta Cake with whipped cream
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Tres Leches Cake with Raspberry Mousse

— Posted in: Desserts, Recipes
Colin's Tres Leches cake with raspberry mousse

serves 24

Ingredients for Cake:

  • 15 eggs (separated)
  • 1 1/2 cups AP flour
  • 1 1/2 cups granulated sugar
  • pinch of salt
  • 1/4 teaspoon baking powder
  • unsalted butter to grease 9″x14″ baking pan
  • 1 1/2 cup coconut milk
  • 1 1/2 cup. 1/2 & 1/2
  • 1 1/2 cup whole milk

Ingredients for Raspberry Mousse:

  • 16oz heavy cream
  • 1.5 cup powdered sugar
  • 16oz frozen raspberry
  • 1/4 cup orange juice
  • 1 packet gelatin
  • 1/4 cup water(room temperature)
  • 4oz Mascarpone
  • 2 tablespoons lime juice
  • pinch salt

For Frosting:

  • 16oz heavy cream
  • 1 tablespoon vanilla
  • 1 1/2 cups powdered sugar

Whisk to peaks.

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Oaxacan Seafood Chowder

— Posted in: Fish and Shellfish, Mexican inspired
Oaxacan seafood chowder at Estia's Little Kitchen

Recipe serves 4

Ingredients:

For Tomatillo Purée

  • 6 Tomatillo, chopped
  • 2 onions, chopped
  • 4 cloves garlic, chopped
  • 6 jalapenos, chopped w/ seeds
  • 1 quart water
  • 1 bunch cilantro (reserve for blender)

Combine the following in a pot and simmer for 1 hour.
Transfer to a blender, add cilantro, and run on high until smooth.
Chill and hold for service, this will be more than you need; but this puree is great for Huevos Rancheros and enchiladas so it won’t go to waste.

In a sauce pan over medium heat:

  • ½ cup sweet corn
  • ½ cup zucchini sticks
  • ½ cup broccoli, chopped
  • ½ cup carrot sticks
  • ½ cup onion, chopped
  • ¼ cup veg oil

Stir vegetables over medium heat for 3 minutes, then add the seafood.

Add seafood:

  • 8 16/20 shrimp
  • 2 pounds porgie or fluke
  • 12 little neck clams
  • 2 cups clam broth
  • 2 cups tomatillo puree

Simmer until the clams open, season with sea salt and serve with corn tortillas.

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The 10 Day Cuba Fishing Adventure

— Posted in: American Rivers Tour
Simbo and Colin in Cuba

Towards the end of January 2022 Colin and his good friend Chris Simonds set out on a fishing tour in Cuba with 8 other experienced anglers, including a team from World Cast Anglers.

The adventure began in Havana where everyone spent a day exploring the colors, cuisine, art, and customs of this city.

The following days were spent on an Avalon Cuban Fishing Centers Tour boat. Day trips were organized with experienced Cuban guides in small skiffs covering approximately 100 miles of flats, lagoons and channels between Cayo Largo and Isla de Juventud. The crew had extra eyes out for Permit fish, but tarpon, bonefish, jack craval, snook and snappers are plentiful in these waters as well.

Join these fishermen on their adventure by reading about all details of the trip and enjoy many photos on the American Rivers Tour site.

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The Great Lakes Rivers Tour

— Posted in: Recipes
Peshtigo river catch

Estia’s Little Kitchen proudly presents: Great Lakes Rivers Tour 2021!

Join us as Colin sets out to fish the Great Lakes Rivers with friends and experienced guides. They travel from the Peshtigo, to the Escanaba River, the Big Two-hearted, and finally the Manistee River. A lot of cooking over open fire is happening and new recipes are explored.

Colin Ambrose – Executive Producer
Jeff Wilder – Cameraman
Editing – Jensen Gore | Smash Studios
Tim Shultz – Guide
Up North River Service – Guide Service
Jeff Topp – Guide
Mangled Fly Outfitters – Guide Service
Gavin Marquart – Guide
Tight Lines Fly Fishing – Guide Service
Nancy Atlas Project – Music: Feels Like Home, Lost Highway, Boots

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Chicken Stuffed Pumpkin Paella

— Posted in: Chicken, Main Dishes, Recipes, Stories
Pumpkin Paella stuffed with Chicken and veggies

Sunset Place, Nashville, Tennessee
October 24, 2021
Dinner with Mansell & the Beveridge family 

Henry’s sister Glory was married at noon yesterday. It was a first class southern family celebration. Proud father, gorgeous bride, beaming groom, 16 bridesmaids, of which Mansell was one, and a parade of groomsmen. The reception featured deviled eggs, fried chicken and waffles and a glorious white almond wedding cake (I had 2 pieces).

This morning we attended a brunch at Henry’s family home, his parents Mark & Nancy Beveridge hosted family and friends from out of town. I enjoyed hot coffee, mini quiches, mini biscuits with ham and cheesy grits. Each room in the Beveridge home tells a story, new and old.
We felt comfortable, everyone was friendly and happy, proud to share stories about Mansell and the light she shares with them.

Tonight was our turn to host the Beveridge’s at Henry and Mansell’s house. This dish took center stage on the service table. I was concerned that the rice might not cook through, but it did. While still firm and a bit nutty it cooked through. 

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Flame Braised Goat | Chivo Tacos with Colorado Sauce

— Posted in: Main Dishes, Meat, Mexican inspired, Recipes, Sauces
Chivo Taco

Ingredients and preparation:

  • 1 30lb goat, butcher into large pieces, legs, ribs, back portions, bones in.

Season heavily with salt & black pepper and sear over high heat 10 min per side

Combine in a 50 gallon pot:

  • 4 Spanish onions, chopped
  • 1 head of celery, chopped
  • 2 cups garlic cloves, chopped
  • 4 limes, peeled and cut in half
  • 12 arbol chili’s
  • 18 guajillo chili’s, chopped
  • 1 cup vegetable oil
  • 2 tablespoons sea salt
  • 1 tablespoon ground cumin
  • 6 sticks of cinnamon
  • 1 cup Mexican oregano (dry)

Stir on stove top over medium heat until soft. Add all seared goat & move pot to the fire.

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