OSTRICH FILLETS w/HONEY MALT GLAZE

By BobD

Ingredients

• 4 SERVINGS
• Ranch Ostrich with Honey-Malt Glaze on Yellow Tomato-Pozole Stew
• • Yellow Tomato-Pozole Stew (recipe follows)
• • 3 tablespoons canola oil
• • 4 red bell peppers, cored, seeded, and chopped
• • 2 tablespoons each chopped onion and chopped garlic
• • 2 cups honey
• • 1 cup malt vinegar
• • Salt and freshly ground black pepper to taste
• • 4 ostrich fillets, 6 ounces each, about 1/4 inch thick

Details

Servings 4
Adapted from dartagnan.com

Preparation

Step 1

1. Prepare Yellow Tomato-Pozole Stew.

2. Heat 2 tablespoons of the oil in a large saucepan over medium-high heat. Add bell peppers, onion, and garlic, and cook until golden. Add honey and reduce over high heat by one-third, strain, and taste to adjust seasonings.

3. Season ostrich with salt and pepper. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Sauté ostrich for 1 minute, brush liberally with glaze and cook until glaze thickens, 1 minute more. Turn and cook second side until meat is medium rare, about 1 minute. Cook only as many fillets as will comfortably fit in pan without crowding. Repeat until all fillets are cooked.

4. To serve, spoon some pozole onto 4 warmed plates and place ostrich fillets on top. Garnish with avocado slices and cilantro sprigs, and serve.

Yellow Tomato-Pozole Stew
Ingredients

• 4 large yellow or red tomatoes, cut in half crosswise, cored, and seeded
• 5 tablespoon canola oil
• 10 corn tortillas
• 2 tablespoons chopped onion, plus ½ cup diced onion
• 2 tablespoons chopped garlic
• 1 poblano chili, seeded and chopped
• 1 cup chopped celery, plus ½ cup diced celery
• 1 teaspoon each ground cumin, ground white pepper, and fennel seeds
• ½ cup each gold tequila and beer
• 4 cups chicken stock
• Salt and freshly ground black pepper to taste
• Lime juice to taste
• 1 cup diced ham
• ½ cup diced, seeded jalapenos
• 1 cup each corn kernels and cooked pozole (hominy)
• ½ cup each diced red and yellow tomato

Directions

1. Preheat oven to 350°F.

2. Place tomatoes cut side down on a flat nonstick baking pan and roast until partially dried, about 45 minutes. Set aside.

3. Heat 2 tablespoon of the oil in a large skillet and quickly fry tortillas for 30 seconds on each side. Drain on paper towels. When all the tortillas have been fried, tear into 2-inch pieces. Heat 2 more tablespoons of the oil over medium-high heat. Stir in the 2 tablespoons of chopped onion and the garlic, and sauté until translucent, 3 minutes. Add poblano chili and 1 cup celery, cook 3 to 4 minutes, then add cumin, white pepper, fennel seeds, and tortillas. Cook for 2 minutes, then deglaze pan with tequila and beer. Add stock and roasted tomatoes, bring to a simmer, and cook 4 to 5 minutes. Puree the mixture in an electric blender or food processor, and strain. Season with salt, pepper, and lime juice. Set yellow tomato sauce aside.

4. Sauté ham in the remaining 1 tablespoon oil over medium-high heat. Add the remaining ½ cup onion and celery, and the diced jalapenos, and cook over medium heat for 3 to 4 minutes. Add corn and pozole, cook for 7 to 8 minutes, then add diced tomatoes and simmer until heated through, 1 to 2 minutes. Stir mixture into reserved yellow tomato sauce and keep warm.