Serves 6 – 10

1 (16 ounce) package Phyllo Dough
2 cups finely chopped toasted(not raw) Pistachios
1 cup Butter, melted
¼ cup Superfine Sugar
1 ½ cups Goat Cheese
2 Tbsp Honey
1/2 cup good quality Port Wine reduced to 3 tbsp syrup

Directions

1. Preheat oven to 350° F (175° C). Butter the bottoms and sides of a ½ size sheet pan.
2. Unroll phyllo dough. Cut stack to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work.
3. Place two sheets of dough in pan, butter thoroughly. Sprinkle with a little of the superfine sugar.  Repeat until you have 8 sheets layered.
4. Using a sharp knife cut into 1 inch squares all the way to the bottom of the pan.  Place a piece of parchment paper on top and top with another sheet pan on top of the phyllo to weigh it down.
5. Bake for about 30-40 minutes until golden and crisp.      
6. Let phyllo squares cool.
7. Boil port wine until thick and syrupy – reduced by about two-thirds. Cool.
8. Heat goat cheese in microwave for 10-15 seconds just until slightly softened. Swirl honey and port into goat cheese but do not over mix. You want to be able to see the ribbons of color.
9. Place a small teaspoon of the goat cheese filling in the middle of one of the phyllo squares and spread to the edge.
10. Place another square of phyllo on top and add another layer of the goat cheese mixture. Top with another layer of phyllo.
11. Roll the cheese edges into the pistachio crumbs and place on platter to serve.

Purchase items in BOLD in-store at Surfas or online at Culinary District!

Serves 4

Ingredients:
Venison tenderloin
1 tsp Fine Sea Salt
½ tsp Cracked Black Pepper
6 tbsp Olive Oil
½ cup Pistachio Toasted & Grounded
½ cup Bread Crumbs Unseasoned
1/3 cup Dijon Mustard
1 oz Unsalted Butter
¼ cup White Onions finely diced
1-1/2 oz Dark Chocolate
1 cup Fresh Blueberry
1 cup Red Wine

FOR THE MEAT

Season the Venison with salt & pepper, place a skillet over medium-high heat. Add 2 Tbsp of Olive oil in the pan, once is hot sear the venison on both sides for 1 minute then set aside to cool.

In a bowl combine the pistachios, the bread crumbs and the remaining oil. Toss Well. Once the tenderloin is cool enough to handle rub the meat with the mustard, dredge each tenderloin in to the bread crumb mixture to evenly coat. Set the oven to 400º F place the meat in a skillet and roast in the oven for 5 min.

FOR THE SAUCE

In a pan over low/medium heat melt butter & oil, sweat the onions for couple of minutes. Add the Red Wine and reduce by half, reduce the heat to low and add the chocolate and blueberry.

When the Chocolate is melted the sauce is ready, serve the meat with little sauce around the plate.

Purchase items in BOLD in-store at Surfas or online at Culinary District!