- One 17 lb turkey (cleaned/pat dry)
- Moroccan spice rub
- Herbed butter
- 1 cup large diced yellow onion
- 1 cup large diced celery
- 1 cup large diced carrots
- 4 cups chicken stock
MOROCCAN SPICE RUB INGREDIENTS:
- 1 tablespoon cumin
- 2 tablespoon cinnamon
- 1 tablespoon coriander
- 1 tablespoon onion powder
- 5 tablespoons white sugar
- 3 tablespoons kosher salt
- 1 tablespoon black pepper
HERBED BUTTER INGREDIENTS:
- 1 tablespoon minced rosemary
- 1 tablespoon minced thyme
- 3 minced sage leaves
- 3 minced garlic cloves
- 2 sticks unsalted butter/8 oz (room temperature)
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
ZESTY CRANBERRY-ORANGE SAUCE INGREDIENTS:
- 1 Cup Grand Marnier (Orange Liqueur)
- Zest and Juice of one fresh Orange
- 1 Cup Orange Juice
- ⅓ Cup of Sugar
- 1 Cup Frozen Cranberries
MOROCCAN SPICE RUB:
- Combine all ingredients in small mixing bowl and mix until well incorporated.
- Place all ingredients in food processor and blend until incorporated, and smooth consistency. **Note: It takes about one day for each 4-5 lbs to defrost. So a 17 lb turkey will take about 4 to 5 days to thaw in the refrigerator.
- Preheat oven to 450 degrees, remove turkey from fridge and let it sit out until it comes to room temperature. About an hour.
- With turkey right side up (turkey breast facing up). Carefully separate skin from the turkey neck hole, and generously rub herbed butter between turkey skin and turkey meat on both side of the turkey.
- Flip turkey upside down and season generously with Moroccan spice rub, and flip turkey back right side up and season generously.
- Divide vegetables equally, half of veggies go inside the turkey cavity. Tie legs together with butchers twine.
- Place the other half of veggies on the bottom of the roasting pan along with chicken stock.
- With turkey right side up (turkey breast side facing up) place in roasting pan, and immediately reduce oven temperature to 350 degrees.
- Roast turkey until digital thermometer reads 160 degrees in the thickest part of the turkey thigh. About 3 - 3.5 hours, basting turkey with pan juices every 30 minutes.
- Remove turkey from oven and place on sheet, and lightly cover turkey with aluminum foil about 20 mins.
- **Feel free to make a pan gravy for turkey by straining pan drippings. Reserve 1/2 cup pan drippings and bring the rest of the pan drippings to a gentle boil in a medium size sauce pot.
- In a small bowl , whisk 1 tablespoon corn starch with 1/2 cup reserved pan drippings until fully incorporated and slowly add to gently boiling pan drippings, whisking until it forms a gravy like consistency. Season to taste with salt and pepper.
ZESTY CRANBERRY-ORANGE SAUCE:
Yield: 1 cup
- Put Grand Marnier in medium saucepan and reduce by ½, add zest and juice of one orange, 1 cup orange juice, frozen cranberries, bring to a boil; then simmer for 12 to 14 minutes until reduced to syrupy consistency
- Set cranberry sauce aside to cool to room temperature.
You may also like these recipes:
- 4 Cornish game hens
- 1 cup raw wild rice
- 2/3 cup coarsely chopped and toasted chestnuts (either fresh or from a jar or can)
- 1⁄2 cup finely chopped medium yellow onion
- 2 teaspoons finely chopped fresh thyme
- 1 teaspoon finely chopped fresh savory
- 3 tablespoons finely chopped Italian flat-leaf parsley
- 2 tablespoons kosher salt
- Freshly ground black pepper
- 1 cup pomegranate juice
- 1⁄2 cup all-purpose flour
- 2 to 3 cups chicken stock or water
- 1/2 cup white wine (optional)
DIRECTIONS TO COOK THE RICE:
1. Rinse the rice in cool water, discard the water, and add the rice to a 2-quart saucepan with a lid. Add 3 cups cold water and a teaspoon of salt. Bring the rice to a boil and stir once. Immediately reduce the heat to low and cover the pot. Cook over low heat for 45 to 55 minutes, or until all the liquid has evaporated.
2. Preheat the oven to 325°F. While the rice is cooking, remove the chestnuts from the bottle or can, chop them roughly, and spread them on a baking sheet. Toast them in the oven for about 10 minutes to remove some of their moisture. When the chestnuts are done roasting, turn up the oven to 375°F.
3. In a large bowl, mix the cooked wild rice, toasted chestnuts, chopped onion, and herbs. Pat the game hens dry with a paper towel. If they have been frozen, be sure they are completely thawed, with gizzards removed. Lightly sprinkle the cavity of each game hen with salt and loosely fill with stuffing, leaving a little space in each for the rice to expand during roasting. Secure the legs, wings, and opening of each hen by trussing with cotton string. (See the note on trussing at the end of the recipe.) You will have stuffing left over. Spoon it into a small casserole with a lid and set aside or refrigerate. During the last 25 minutes when the hens are roasting, slide the casserole into the oven to heat.
4. Rub the skin of the trussed hens with salt and pepper and place breast side down on a rack set in a roasting pan. Place on the center rack of a preheated oven, and allow the hens to cook for 15 minutes before basting with the pomegranate juice. Continue basting with the remaining pomegranate juice every 15 to 20 minutes until the hens are dark golden brown and the juices run clear when pierced at the thigh. Total cooking time will be about 50 to 55 minutes. An instant-read thermometer inserted into the thickest part of the thigh, not touching the bone, should register 175 degrees to 180 degrees.
5. Remove the birds from the oven and transfer them to a platter. Cover them with foil and let them rest for 10 to 15 minutes. Place the roasting pan with the juices on the stovetop over medium-low heat, add about a half cup of the chicken stock (or water) and scrape up any roasted bits from the bottom of the pan. (This is a good place to cook from the hip as you can use stock here, a combination of white wine and water, or just water.) Sift the flour into the cooking juices and mix well. Slowly whisk in another cup and a half of stock (or water) and stir well and let simmer until the mixture is thick and has no lumps, about 5 to 6 minutes. Add a few more teaspoons of water or white wine if you’d like the gravy to be thinner. Season to taste with salt and pepper.
Place a bird on each plate, nap with the gravy, and garnish with finely chopped parsley. Serve with a little extra rice on the side, if desired.
CAT’S NOTE: Trussing is not a big deal – it just means to tie the legs of the birds together and secure the wings to the sides with toothpicks or wooden skewers that you’ve broken in half. Trussing keeps the stuffing inside the birds and helps cooking take place evenly. If you don’t have toothpicks or skewers, you can make do with kitchen twine. Cut off a piece about 20 inches long. Starting in the center of the string, tie the legs together tightly, loop each side of the string around a wing, and bring the string all the way around the bird tightly to hold the legs together and the wings close to the body.
OPTION 1: POMEGRANATE BALSAMIC REDUCTION
The same balsamic reduction we made with the Duck’s Breast can be used here to add another layer of flavor. This reduction is very easy. Combine equal parts pomegranate juice and balsamic vinegar (a good balsamic but not your most expensive bottle). Heat over medium-low heat for 15 to 20 minutes or until the reduction is syrupy but not as thick as molasses.
- 3 1⁄2 – 4 pound whole fresh chicken
FOR THE HERB RUB:
- 12-15 fresh sage leaves (about 1 tbs. Chopped) 4-6 sprigs fresh rosemary
- 4-6 sprigs fresh rosemary (about 2 tbs. Chopped)
- 1 tablespoon kosher salt
- 2 teaspoons finely ground black pepper
- 1 clove garlic, grated or pasted
- 2 tablespoons olive oil
FOR THE MAPLE GARLIC GLAZE:
- 1 clove garlic, grated or pasted
- 2 tablespoons maple syrup
- 1 tablespoon olive oil
- additional kosher salt & black pepper, as needed
ALSO HAVE HANDY:
- 4 to 6 inches of butcher’s string, 12 inch piece of heavy duty aluminum foil
- Cutting board
- roasting pan
- 2 small prep bowls tongs
- digital thermometer heavy duty aluminum foil butcher’s string
- paper towels
FOR MAPLE DIJON VINAIGRETTE:
- 2 tbs. Extra virgin olive oil
- 1 tbs. White wine vinegar
- 1 tsp. Maple syrup
- 1 tsp. Dijon mustard
- Pinch salt & pepper, to taste
- 4 c. Crisp salad greens, cleaned & patted dry
- Option: 1/2 c. Pecans, roughly chopped
- Option: freshly shaved parmesan cheese
- Maple dijon vinaigrette
Recipe Courtesy of Jessica Roy, 2019
YIELD: 4-6 servings
1. Preheat the oven to 450 degrees f. Pull the chicken out of the fridge 20-30 minutes prior to cooking, so it can come down to room temperature. Remove any giblets or innards, and pat the chicken dry both inside the cavity and over the skin. Gently cut out the wishbone with a paring knife, and trim away any excess or floppy skin & fat.
2. Meanwhile, make the herb rub: place remove the rosemary & sage from their stems. Place the herbs in one pile in the center of a cutting board. Pour 1 tbs kosher salt & 2 tsp black pepper over top of the herb pile. Chop the pile, all ingredients together, until the finely chopped and almost powdery in texture. Combine the herb rub with 1 clove grated garlic and 2 tbs olive oil in a small bowl. Stir all of these ingredients together with a fork to form a paste.
3. In a separate small bowl, make the maple garlic glaze: combine 1 clove pasted garlic, 2 tbs maple syrup, and 1 tbs olive oil, stir with a fork to incorporate.
4. Starting at the top of the breast, slide your fingers underneath the chicken skin, working to loosen the skin away from the meat all over the bird- including around the legs and thighs. Work slowly and take extra care not to tear the skin. Tuck the wing tips underneath the back side of the breasts.
5. Rub the herb paste all over the chicken meat, underneath the loosened skin. Be sure to try and reach the leg and thigh meat under the skin. Pour the maple garlic glaze all over the top of the chicken skin, specifically the breast, legs and thighs. Use hands or a pastry brush to ensure the glaze is evenly spread all over the whole chicken.
6. Scrunch the aluminum foil together and shape into a ring about 3 inches in diameter. Place the foil ring into the center of a roasting pan, and set the chicken on top of it, breast side up. Cross the chicken legs and tie them together at the bone with butcher’s string.
7. Put the chicken pan into the center of the preheated oven. After 35 minutes of cooking, remove the whole pan from the oven. Use a heavy duty set of tongs to flip the entire chicken over so that it now rests on the foil ring, breast side down (wings tips up). Return the chicken pan to the oven and cook until a meat thermometer inserted into the thickest part between the leg and thigh reads 165 degrees f – about 10 to 15 minutes longer. Remove the chicken pan from the oven and place a piece of aluminum foil over the top of the chicken, but do not seal it shut. Allow the chicken to rest for at least 15 minutes, still upside down, before carving.
CRISP GREENS SALAD WITH MAPLE DIJON VINAIGRETTE
MAPLE DIJON VINAIGRETTE:
1. Place all ingredients in a mason jar, secure the lid, and shake until fully combined- about 1 minute. Taste, and season as desired with additional salt and pepper.
1. Place the chopped pecans into a small nonstick sauté pan over medium-low heat. Allow to toast until nuts are fragrant, about 3-5 minutes. Gently shake the pan every now and again to allow for even toasting. Remove from heat and let the pecans cool.
2. Pour 1/2 of the maple dijon vinaigrette around the sides of a large salad bowl. Add the crisp greens and toss in the vinaigrette until greens are coated and shiny. Taste, and add more vinaigrette as desired for flavor. Sprinkle toasted pecans atop the greens, along with freshly shaved parmesan cheese, to taste. Store any leftover vinaigrette in the mason jar in the refrigerator for later use.
- 2 cups panko of fine plain bread crumbs
- ½ cup grated pecorino Romano cheese
- Kosher salt and freshly ground black pepper
- 1 cup flour
- 4 eggs, lightly beaten
- 1-pound chicken cutlets or small chicken breasts, pounded to 1/8-inch thickness
- ½ cup light olive oil
- 2 cups marinara sauce, plus more for serving
- 1 ½ cups grated mozzarella cheese
- 1 cup grated parmesan cheese
- Chopped fresh brazil to garnish
- Combine the bread crumbs and pecorino Romano in a small bowl and season with salt and pepper.
- Put the flour, the eggs, and the bread-crumb mixture into three separate shallow dishes. Dip each piece of chicken in flour, shake off the excess, then dip in egg and let excess drip off before dredging in bread crumbs to coat.
- Preheat oven to 400 degrees.
- Heat the olive oil in deep sauté pan or skillet over medium-high heat. Cook the cutlets for 3 to 4 minutes per side, until they are golden brown. As each breast is cooked place on a platter and set aside.
- In a baking dish large enough to hold the chicken breasts in a single layer, lay down the cutlets and top them with the marinara sauce, then mozzarella, and finally parmesan. Bake for 10 minutes, or until the mozzarella starts to melt.
- Sprinkle the chopped basil (optional) over the dish and serve.
GLAZED BOURBON MAPLE HAM:
- 8-10 lb ham, fully cooked spiral-cut, bone-in
- 1/2 cup brown sugar, firmly packed
- 1/4 cup dijon mustard
- 1 teaspoon cloves, ground
- 2 tablespoons chopped thyme
- 1 teaspoon cinnamon, ground
- 1 large orange, zest
- 1/4 cup maple syrup
- 1/4 cup bourbon
- 1oz grand marnier
- 1 teaspoon white pepper
ROASTED BRUSSEL SPROUTS WITH GOAT CHEESE, POMEGRANATES SEEDS + POMEGRANATE MOLASSES:
- 1 1/2 pounds brussels sprouts
- 3 tablespoons good olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Preheat oven to 350 degrees. Put a cup of water in the bottom section of a large broiler pan. Add rack and place ham, meat side down.
Combine ingredients. Mix well. Brush half of the mixture all over ham. Loosely cover ham with aluminum foil and bake for 45-50 minutes. Brush the remaining mixture all over ham and bake uncovered for an additional 20 minutes or until internal temperature is 160 degrees and the ham has caramelized. If ham begins to darken too much, cover with tin foil.
ROASTED BRUSSEL SPROUTS WITH GOAT CHEESE, POMEGRANATES SEEDS + POMEGRANATE MOLASSES
1. Preheat oven to 400 degrees F.
2. The night before place goat cheese in freezer and remove from package.
3. Cut off the brown ends of the Brussel sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a heated cast iron skillet and sauté for 4 minutes on high with a little olive oil. Roast for about 30-35 min. Shake the skillet intermittently during the roasting. The Brussel sprouts should be dark brown and slightly dry when finished.
4. After the Brussel sprouts are crispy, remove from oven and liberally sprinkle salt.
5. Place Brussel sprouts on a plate. Garnish with pomegranate seeds, pomegranate molasses.
6. Remove goat cheese from freezer and grate cheese over top with a micro plane.
FOR THE PORK BELLY:
- 3-lbs of skin on pork belly
- 1 teaspoon ground black pepper
- 1 tablespoon kosher salt
- 1 tablespoon baking soda
- 1 tablespoon rice vinegar
- 1 bunch thyme
- 1 bunch rosemary
FOR THE CHUTNEY:
- 1 (12 oz.) Bag of fresh or frozen cranberries
- 1 granny smith apple, peeled, cored, and diced
- 1 cup golden raisins
- 1 shallot, diced
- 1 jalapeno, seeded and diced
- 1/3 cup apple cider vinegar
- 1 tablespoon grated fresh ginger
- 1/2 cup brown sugar
- 2 teaspoons mustard seeds
- 1 orange, zested and juiced
- 2 cinnamon sticks
- 2 tablespoons chopped fresh rosemary
Make sure the pork belly is very cold. Using a sharp knife cut lots of little cuts in the skin in a crisscross pattern. Combine the salt, pepper and baking soda in a small bowl. Rub the whole pork belly with the mixture but focusing mostly on the skin side of the pork belly. Let the pork belly sit on a rack in the fridge for 8 hours or overnight.
Preheat the oven to 350. Remove the pork belly from the refrigerator and rinse off the salt/baking soda slurry. Pour the rice vinegar on the skin to ensure that the baking soda is gone. Place the rosemary and thyme on a baking sheet and top with the pork belly ensuring that the skin side is up. Put the pork in the oven and cook for 1.5 hours. After 1.5 hours remove the pork belly from the oven and increase the oven heat to 425. Put the pork back in and remove it after about 15 minutes or when the skin in puffy and crispy. Allow to cool.
For the chutney, place all the ingredients into a medium or large sauce pan. Turn the heat to medium high and bring to a boil, stirring occasionally. Reduce the heat to low, cover, and let the chutney simmer for 30 minutes until the fruit has softened and broken down. Uncover and let simmer another 10 minutes or until most of the liquid has evaporated and the chutney is nice and thick. Cool completely and then transfer to a storage jar or container. To finish, carefully slice the pork belly into portions and top with the chutney.
- 6 lamb shanks, weighing approximately 4 pounds
- 2½ teaspoons salt
- 1¼ teaspoons ground black pepper
- 5 tablespoons flour
- 12 tablespoons (1½ sticks) butter, divided
- 4 tablespoons vegetable oil
- 2 large yellow or white onions to make 4 cups chopped onions
- 2 celery stalks, to make 1 cup diced celery
- 2 carrots, peeled, to make 1 cup diced carrots
- 2 ½ cups chicken stock
- 2½ cups red wine
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 (28-ounce) can san marzano tomatoes in juice
MAKES 6 SERVINGS
1. Preheat the oven to 350 degrees F. Place the lamb shanks in a large mixing bowl and add 2 teaspoons of salt and 1 teaspoon of black pepper. Toss the shanks well to make sure every bit of the salt and pepper is absorbed into the lamb. Add the flour and toss the lamb to coat thoroughly.
2. Melt 8 tablespoons of the butter with the oil in a Dutch oven or large heavy skillet over medium-high heat. When the foaming has subsided, add the shanks. You may need to do this in batches to avoid crowding the pan. If you crowd the pan you will steam the meat instead of browning it.
3. Brown, and I mean really brown, the shanks in the butter and oil on all sides until they are crusty, about 15 to 20 minutes. Be patient and pay attention, as this is truly the most important part of this dish. Transfer the browned shanks to a 9 by 13-inch baking dish and let them cool slightly.
4. Reduce the heat to low and add the remaining 4 tablespoons butter. Do not let the butter burn. The Dutch oven will be very hot. When the foaming has subsided, add the onions and sauté them for approximately 2 minutes, until they are just slightly translucent, and then add the celery and carrots. Sauté for 10 to 12 minutes, until the vegetables are just barely soft.
5. Remove the cooked vegetables and all pan juices to the baking dish or Dutch oven with the browned shanks, and then pour in 1 ½ cups of the chicken stock, and 1 ½ cups of the red wine. Add the remaining ½ teaspoon of salt and ½ teaspoon black pepper and add the thyme. Top the dish with the 2 bay leaves spaced equally on top. Cover and bake it in the preheated oven for 3 hours.
6. After this first half of baking add the remaining 1 cup chicken stock, 1 cup red wine, and the canned tomatoes and their juice. Cover and return to the oven for another 3 hours. After 6 hours total cooking time, remove the shanks from the oven, keep covered, and let them rest for 25 minutes. Uncover them, discard bay leaves, and use tongs to transfer the shanks to a serving platter. Spoon the vegetables and sauce over them, then serve.
7. Note: these shanks are infinitely better if they are cooked at least 1 day ahead, preferably 2 or 3. Reheat them, covered, at 325 f temperature for 45 minutes to an hour before serving.
- 1 (2 -3 lb.) Center cut beef tenderloin (trimmed)
- Kosher salt and black pepper (freshly ground is great)
- Olive oil
- 2 tbls. Dijon mustard
- 1 ½ lbs. Mushrooms (white or combo of different types)
- 2 medium shallots, roughly chopped
- 2 large cloves garlic, roughly chopped
- Leaves from 2 sprigs of thyme
- 2 tbls. Butter
- Kosher salt and black pepper
- 12 slices thin prosciutto
- 14-16 oz. Puff pastry, thawed
- Flour, for dusting
- 2 eggs, beaten
- Flaky or coarse sea salt
1. Tie the tenderloin in 4 places using kitchen twine so it is in a cylinder shape. Season all over with salt and pepper.
2. Coat the bottom of a heavy skillet with olive oil. Heat over medium-high heat until oil is shimmering. Sear tenderloin until well-browned on all sides, including the ends. Place the beef on a plate and cut off the twine. Let cool slightly and coat beef with dijon. Place in refrigerator to cool while preparing the mushrooms.
3. In a food processor, pulse the mushrooms, shallots, garlic and thyme until finely chopped. Melt 2 t. Butter in a skillet over medium heat. Add mushroom mixture and cook until all of the liquid has evaporated (10 – 20 minutes). Place in refrigerator to cool.
4. Place 2 sheets of plastic wrap (about 18” in length) on a work surface, overlapping them lengthwise down the center by about 6 inches. Shingle the prosciutto on the plastic wrap in 2 rows of 6 pieces each (large enough to cover the entire tenderloin). Spread the mushroom mixture evenly and thinly over the prosciutto. Season with salt and pepper.
5. Place the tenderloin at one end of the prosciutto. Roll up tightly in the plastic wrap, tucking in the ends of the prosciutto as you roll, so the whole beef is encompassed. Twist the ends of the plastic to seal the meat into a nice log shape. Refrigerate for 30 – 45 minutes.
6. Pre-heat the oven to 425F. Flour a work surface and roll out the puff pastry into a rectangle slightly bigger than the rectangle you made with the prosciutto and about ¼” thick. Depending on the brand of puff pastry, you might have to overlap 2 sheets and press them together.)
7. Set the beef in the center of the pastry. Fold over the long sides, brushing with beaten egg to seal. Trim the ends as necessary, then brush them with beaten egg and fold over to completely seal the beef. Crimp the edges with a fork to seal well. Wrap entire log in plastic wrap to form a tight cylinder and refrigerate for 20 minutes.
8. Line a baking sheet with parchment or foil. Place beef, seam side down on the pan. Brush with beaten egg and sprinkle with flaky or coarse sea salt. Cut a couple of slits in the top with a paring knife to allow steam to escape while baking.
9. Bake for 40-45 minutes until pastry is golden brown and the center of beef reaches 120-125f on an instant read thermometer. Remove from oven and let rest 10-15 minutes prior to slicing.
INGREDIENTS FOR SPAETZLE:
- 2 c all-purpose flour
- ¼ c milk
- 4 eggs (lightly beaten)
- 2 tsp ground nutmeg freshly grated using microplane
- 2 tsp salt
- 1 tsp ground white pepper
- 1 heaping tsp dijon mustard
- Oil for sauteeing and coating the spaetzle
- Butter for sautéing
- ½ C chopped dried cranberries
- ½ c chopped dried apricots
- ½ c chopped golden raisins
- ¼ c finely chopped parsley
- Butter for sautéing
INGREDIENTS FOR THE CANDIED WALNUTS:
- 2 c walnut halves
- 2 ½ c port wine
- 1 cup dry red wine
- 1 tbsp honey
INGREDIENTS FOR THE LAMB RACKS:
- 2 whole 8 bone racks of Colorado lamb (bones Frenched)
- 3-4 garlic cloves
- 1 bunch rosemary
- 1 bunch thyme
- Salt and black pepper mill
- Olive oil and butter for sautéing
FOR THE SAUCE:
- 1 qt rich lamb stock
- 5 shallots sliced
- 1 sprig thyme
- 1 clove garlic
- 1 pint red wine
- 1 tsp olive oil for sautéing
RAINBOW SWISS CHARD:
- 4 bunches of rainbow swiss chard (leaves and stems separated trimmed, stems cut into 2 ½ inch long batonettes)
1. In a large bowl combine the dry ingredients
2. Mix in the eggs, milk, and Dijon
3. Combine, then beat by hand (not with a mixer) vigorously for a few minutes.
4. Allow to rest at least 2 hours refrigerated and covered
5. In a large deep stock pot filled to within half an inch from the top with water, bring to boil, add a generous pinch of salt. Load a spoon of the dough into the spaetzle press, and arrange carefully onto the rim of the pot. With a continuous motion, squeeze the dough through the press into boiling water to form long noodles. Allow to come to the top. Once the noodles have come to the top, carefully skim them off using a skimmer, or spider. Drain well using the skimmer, then transfer to a lightly oiled sheet pan to cool flat, in the refrigerator.
6. Heat a large saute pan over medium high heat. Add in a little olive oil, allow to heat, then carefully add in a thin layer of the spaetzle noodles. (resist the urge to shake the pan or move them until they have started to turn golden brown.) Next add in the butter, and toss to combine. Allow to brown a few seconds further, then add in the jeweled ingredients, and the red wine walnuts from below, finishing with chopped parsley.
1. Chop all and keep separate for finishing the dish
CANDIED WALNUTS DIRECTIONS:
1. Place the walnuts in a large sauteuse, add in both wines.
2. Bring to simmer then cook the walnuts until wine is reduced and walnuts are deep red and glazed. Add in honey and toss to coat well.
3. Remove from heat and allow to cool and use for dish assembly.
LAMB RACKS DIRECTIONS:
1. First, score the outer cap of fat on the top side of the lamb rack, season all over generously with salt and black pepper, and wrap the bones with aluminum foil. Allow lamb to rest out of the refrigerator, to come to room temp before cooking. Next, add a tablespoon of olive oil in a large pan over medium high heat.
2. Carefully sear the lamb rack over high heat to brown evenly on both sides of the loin.
3. Lower heat to medium, add in the garlic cloves, thyme, rosemary, and butter. Baste generously, then transfer the entire pan into a preheated 325 degree oven.
4. Roast until desired doneness, approximately 25 minutes.
5. Continuously baste with the herbs garlic, and fat in the pan every 5 minutes or so. Use a meat thermometer to check the temperature in the thickest part of the meat. It should reach 125 – 130.
6. When it does remove and carefully transfer to a resting rack. Allow to rest at least 5-7 minutes before cutting and serving.
FOR THE SAUCE DIRECTIONS:
1. In a saucepan over medium heat, add in the olive oil. Add the shallots, and garlic clove. Brown lightly, then add in the thyme.
2. Next add in the wine and reduce by ¾.
3. Next add in the lamb stock and bring to simmer. Simmer and carefully reduce to sauce consistency. Strain, then finish by swirling in the butter.
4. Season with salt and pepper to taste. Reserve warm for plating.
RAINBOW SWISS CHARD DIRECTIONS:
1. Blanch leaves and stems separately in boiling salted water, then shock, and reserve for plating.
LAYER THE FOLLOWING:
- Rainbow swiss chard; warm it up with a little bit of olive oil. Place leaves on the bottom and use stems as garnish
- Candied walnuts; slice and toss w/ the spaetzle
- Slice the lamb; single chop and lean two chops upright
INGREDIENTS HIBISCUS RUB:
- 1 cup Brown Sugar
- ¾ cup Dried Hibiscus Flowers
- ¼ tsp coriander powder
- ¼ tbsp cinnamon
- ¼ tsp clove powder
- ¼ tbsp allspice powder
- 2 tbsp onion powder
- 2 tbsp garlic powder
- 1 tbsp chipotle powder
- ½ tbsp chili powder
- ¼ tsp Italian herb blend
- ¼ tsp dried oregano
- 2 tbsp blackening spice
- 1 tbsp smoked paprika
- ½ tsp chili flakes
- 1 tbsp bay leaves, powdered
INGREDIENTS PORT WINE BRAISING LIQUID:
- 1 quart port wine
- ½ quart red wine
- 1 cup brandy
- ½ cup tomato paste
- ½ quart carrots, large cuts
- ½ quart yellow onions, large cuts
- ½ quart celery stalks, large cuts
- ¾ bulb fennel, quartered
- ½ gallon beef stock
SHORT RIBS INGREDIENTS:
- 5 pounds bone-in short ribs
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
ASIAGO ROSEMARY POLENTA CAKE INGREDIENTS:
- 1 cup whole milk
- ½ cup water
- ½ cup polenta
- 1 sprig fresh rosemary
- ½ peeled shallot, cut in half
- 2 cloves peeled garlic, crushed
- 1.5 sprigs fresh thyme
- ½ cup creme fraiche
- ¼ cup butter
- ½ cup asiago cheese, shredded
- Salt and pepper to taste
SUNFLOWER SEED GREMOLATA INGREDIENTS:
- ½ cups roasted sunflower seeds
- 2 tablespoons fresh parsley, chopped fine
- ½ lemon, zest and juice
- Salt and pepper to taste
HIBISCUS RUB INSTRUCTIONS:
1. Mix all ingredients using a blender
PORT WINE BRAISING LIQUID INSTRUCTIONS:
1. Sweat all vegetables
2. Add tomato paste, stir until evenly distributed to vegetables
3. Deglaze vegetable mix with all alcohol and spirits, burn off alcohol, then add beef stock
4. Combine vegetable mixture and liquid
SHORT RIBS INSTRUCTIONS:
1. Rub short ribs with hibiscus rub, make sure all surfaces are coated
2. Season with salt and pepper
3. Rest the short rib for about an hour to cure
4. After curing, char short ribs on the frill
5. Braise short ribs in the liquid and vegetable mixture for 2 ½ hours at 385˚ or until tender
6. When done, take meat out of the liquid
7. Strain liquid
8. Reduce liquid until mildly thick consistency
9. The reduction is the jus
ASIAGO ROSEMARY POLENTA CAKE INSTRUCTIONS:
1. Put herbs and vegetables in a bouquet garni
2. Simmer milk and water together with the garni for about 15-20 minutes
3. Remove garni then stir in the polenta from the liquid
4. Keep stirring until polenta is cooked and tight in feel
5. Add butter, asiago and creme fraiche, stir
6. Season with salt and pepper
7. Place polenta on a half sheet pan, even out polenta to form a cake
8. Cool down and portion accordingly.
SUNFLOWER SEED GREMOLATA INSTRUCTIONS:
1. Chop sunflower seeds to bits
2. Combine parsley and lemon zest
3. Combine the first two steps
4. Season with salt and pepper and with a little of the lemon juice if needed
- 5lb boneless beef rib roast
- 1⁄4 cup yellow mustard
- 2 tbsp salt
- 1 tbsp black pepper
- 1 tbsp garlic salt
- 1 tsp cayenne powder
- 1⁄2 cup olive oil
HERB BRUSH ITEMS:
- wood kitchen spoon or dowel 1⁄2 bunch thyme
- 1⁄2 bunch rosemary
- 1⁄2 cup melted butter
- 1 ½ cup whole milk
- 6 eggs
- 1 cup all-purpose flour
- 2 teaspoons kosher salt
Recipe Courtesy Of Adam Perry Lang
PRIME RIB SERVES: 6
*Create an herb brush by using kitchen twine and tying the two bunches to the end of a wooden kitchen spoon or dowel.
1. Rub roast with mustard.
2. Combine all seasoning and apply generously.
3. Apply olive oil by patting it on all sides.
4. Place seasoned roast on a roasting rack in a pre-heated oven at 450 degrees.
5. Cook for 30 minutes and then lower oven temp to 300 degrees.
6. Cook until the internal temperature reads 110 degrees.
7. Total cook times is approximately one hour and a half.
8. Remove rib roast and place on stove top.
9. Dip the herb brush in the melted butter and slap the herb brush on to the roast to baste.
10. Tightly wrap roast with heavy duty plastic wrap and then wrap with a towel, forming a cocoon.
11. Place into cooler until ready to serve.
1. In a large bowl, whisk together the eggs, milk, flour, and salt. Make sure not to over mix; should be slightly lumpy. Let rest at least 30 minutes. Store in quart containers, chilled.
2. Heat oven to 375˚. Heat popover molds in oven. Add ½ ounce rendered beef fat (pan drippings from the prime rib roast) to each popover mold. Place in oven for an additional 4 minutes to get beef fat hot. Pour popover batter into each mold half full. Place back in oven and bake at 375˚ for 25 minutes, do not open door until time is up. Serve immediately while still hot.
- 4 tbsp butter
- 4 tbsp flour
- 3 cups milk, whole
- 1 cup grated grana padana cheese, plus an extra 2 tbsp
- 1 cup shredded montasio cheese, or other good melting cheese, divided, plus 2 tbsp
- 1 cup mozzarella cheese, shredded, divided, plus 2 tbsp
- 8 oz frozen spinach, squeezed and chopped
- 1 lb ricotta cheese
- 3 garlic cloves, grated
- 1 large egg (if small, use two)
- 3 cups tomato sauce (see recipe below -- or, use your favorite tomato sauce)
- 3 fresh lasagna sheets
- Grana padana, grated for topping
- Extra virgin olive oil
- Salt and pepper
FABIO’S TOMATO SAUCE WITH OIL AND GARLIC
- 6 cloves garlic
- 8 tbsp extra-virgin olive oil
- 1 28-oz can of whole plum tomatoes (packed only in tomato juice)
- Salt and pepper
- 10 basil leaves
Recipe Courtesy Chef Fabio Viviani -- FabioViviani.com
1. Preheat over to 375° F.
2. In a large sauce-pot on medium low heat, melt the butter and add the flour. Let cook for 1-2 minutes, then add the milk in while whisking to eliminate any lumps of flour.
3. Add the grana padana, half of the montasio, and half the mozzarella. Set on low heat and season to taste with salt. Let cook for 5-7 minutes until fully melted and very smooth.
4. In a large bowl, mix together the spinach, ricotta, mozzarella, montasio, pepper, and egg. Season with more pepper and salt, if desired.
5. Cut lasagna sheets in half and evenly divide filling inside of the pasta sheets. Roll the sheets up into cylinders and set aside.
6. Place some of the filling in the middle of a rolled out pasta sheet.
7. In a casserole dish, spoon a small portion of tomato sauce on the bottom. Lay pasta rolls side by side and spoon tomato sauces all around. Next take a good portion of béchamel and cover the top of the pasta.
8. Take the reserved 2 tbsp of each cheese and spread them on top. Place in the oven at cook for 20 minutes. Finished with extra grated grana padana and olive if desired.
DIRECTIONS FABIO’S TOMATO SAUCE WITH OIL AND GARLIC
Makes 2 cups
TIP: Make 3 times the amount you need and freeze the extra in zip bags. It will last up to 6 months.
1. This is the simplest of sauces out there, so simple I don’t even feel I want to call it cooking. But it’s also delicious, so it does deserve the name of sauce.
2. Smash the garlic with the back of a knife. Place the garlic and 5 tablespoons of olive oil in a saucepan and cook over medium heat until the garlic is golden brown. Add the tomatoes and generous pinches of salt and pepper.
3. Cook over medium-high heat until the sauce is thick and no longer watery, about 10–15 minutes. Add the remaining 3 tablespoons of olive oil and turn the heat to high. Stir, crushing the tomatoes with the back of a wooden spoon. Cook until the oil turns red, then turn off the heat and add the basil at the very end.
- 1 ea Whole, Fresh Liberty Farms Duck, cleaned and tied (ask your local butcher)
- 1 ea Butternut Squash, peeled and Diced into ¼ “cubes (no seeds)
- ½ cup Dried Currants steeped in warm water
- 2 ea Shallot, Peeled, diced Small
- 3 ounces Pepitas, toasted
- ¼ cup Real Maple Syrup (use the good stuff, nothing artificial)
- 2 ounces Butter
- 1 bunch Thyme
- 2 ounces Violet Mustard (also called Grape Must Mustard)
- Extra Virgin Olive Oil
- Unsalted Butter
- Kosher Salt
- Fresh Pepper
1. First thing start by rubbing the duck down with one teaspoon of olive oil; season the duck with salt and fresh ground pepper and place the bunch of thyme in the cavity.
2. Place the duck on a roasting rack or casserole dish with a rack.
3. Put the duck in a preheated 425 degrees oven for 12 minutes to ‘sear’ the duck.
4. Turn the oven down to 325 degrees, remove the duck and with a pastry brush, ‘paint’ the duck with the maple syrup.
5. Continue cooking the duck at 325 degrees until an internal temperature of 145 degrees. While the duck is roasting start prepping the remaining items. Once the duck is cooked hold in a warm area.
BUTTERNUT SQUASH COMPOTE:
1. In a large sauté pan over medium heat add the diced squash and one ounce of Olive Oil. Season with salt and pepper and sauté until golden brown and tender.
2. Add 2 ounces butter and the shallots, cook until tender. Then add the pepitas and the currants, adjust seasoning and reserve warm.
1. Now that all the components are done, and the duck is roasted begin by carving the duck.
2. Remove the thigh and breast; slice each into 4 to 5 pieces.
3. On a large pre-heated plate make a ‘swoosh’ of the violet mustard then place a scoop of the butternut squash compote in the center.
4. Arrange the duck breast and thighs around the compote, repeat for the remaining dishes. Serve and Enjoy!
Ingredients for Turkey Breast
- 5 pound turkey breast with skin on and boneless
- ½ pound of unsalted butter- softened
- 2 shallots – fine dice
- 6 stems of fresh Sage- Leaves only
- 1 tbsp. olive oil
- 1 tbsp. salt
- ½ tsp white pepper
- 1 cup of maple syrup
Ingredients for Yams
- 3 pounds of yams, peeled and diced ½ inch
- 1 cup of water
- 2 cups of brown sugar
- 2 tbsp whole grain mustard
Ingredients for Meringue
- 4 egg whites
- 1 tbsp cream of tartar
- ½ cup of powdered sugar
Ingredients for Relish
- 1 cup of bosc pears peeled and small dice
- 1 cup of red delicious apples peeled and small dice
- 2 cups of fresh cranberries crushed and can be placed in a food processor and pulse for a few times
- 1 cup of brown sugar
- ½ cup of orange juice
- ½ tsp ground cinnamon
- 1 tbsp of red wine vinegar
Directions for Turkey
1. Sauté in olive oil the shallots till translucent and add sage leaves for 1 minute to pop the aroma. Add to the softened butter. Add the salt and pepper and mix with a spatula.
2. Lay the Turkey breast skin down on a cutting board and spread the butter mixture on both sides of the breast and then close the breast over with the skin. Please the breast in a roasting pan. Add the maple syrup to the left over butter mixture and pour on top of the breast. Roast in the oven at 350 for 1 ½ hours or till internal temp of 150 degrees. Then remove and baste the turkey with the pan juices. Raise the oven temp to 500 degrees place turkey back in the oven to brown the skin for 5 minutes. Then remove and cool down before slicing.
3. While the turkey is in the oven prepare the Yams and relish
Directions for Meringue
1. Whip the 4 egg whites with the powdered sugar and cream of tartar till hard peaks and then transfer to a pastry bag with a star tip.
Note: The Meringue can be made early and left in a pastry bag in the cooler.
Directions for Yams
1. Place the diced yams in a saucepan with the water and brown sugar and cook for about 7 minutes till they are half cooked. Then strain and add 2 tbsp. of grain mustard and ½ of the drained liquid. Toss and place in a baking dish and bake for 15 minutes at 350 degrees.
2. Once done they can be topped with the Meringue and use a torch to toast .
Directions for Relish
1. Place all ingredients except the apples and pears in a bowl and mix together.
2. Check seasoning and taste. Then add diced apples and pears and mix together.
- 2-pound side of salmon, skinless/boneless
- ½ pound blanched asparagus spears, bases trimmed/cut
- Extra virgin olive oil
- Salt and pepper
- 1 pound jumbo lump blue crab or fresh california dungeness crab
- 1 egg
- 1 tablespoon dijon mustard
- ½ cup hellman’s mayonnaise
- 1 lemon juiced and zested
- 1 tablespoons Worcestershire sauce
- 1 teaspoon soy sauce
- 1 cup panko bread crumbs
- 1 tablespoon sriracha
- ¼ cup chives
- ½ cup diced red pepper
- ¼ cup diced green apple
BOURBON CRANBERRY GLAZE INGREDIENTS:
- 12 ounces fresh cranberries
- 1 cup brandy
- 1 ½ cup orange juice
- ½ cup red wine vinegar
- 1 ½ cup brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon chopped fresh thyme
1. Make the stuffing: combine all stuffing ingredients and allow to rest for 1 minute.
2. Heat oven to 400˚.
3. Salmon: Butterfly the entire salmon filet and open up like a book. Flip over so the skin-side is facing up and lay the salmon on a cutting board in front of you horizontally. Spread the crab mixture over ¾ of the salmon, leaving a space at the top. Line the asparagus atop the crab mixture. Roll the salmon and tie along the roast in even spaces. Slice the salmon pieces each wrapped with kitchen twine and place them on a sheet pan.
4. Rub salmon medallions with olive oil, salt and pepper. Roast for 25 minutes.
5. Make the sauce: Combine all ingredients and simmer for roughly 20 minutes, until reduced and thickened.
6. Plate: Line plate/platter with cranberry glaze. Place salmon on top. Garnish with fresh chives. Serve with a side salad and fresh chives.
- 2 pounds grass-fed bone-in lamb shoulder
- 1 ½ teaspoons sea salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon avocado oil
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground ginger
- ½ teaspoon ground turmeric
- ½ teaspoon onion powder
- ¼ teaspoon ground cinnamon
- 1 large white onion, chopped (about 2 cups)
- 1 (13.5 ounce) can diced tomatoes
- 1 tablespoon plus 1 teaspoon pressed garlic
- 1 tablespoon lemon juice
- 2 medium zucchinis, cut into ¼ inch half-moons (about 4 cups)
- ¾ Cup pine nuts
- ¾ cup millet
- 1 ½ cups filtered water
- ¾ cup finely chopped fresh mint
- 3 teaspoons lemon zest
- 1 tablespoon plus 1 teaspoon lemon juice
- 2 teaspoons avocado oil
- 1 teaspoon sea salt
FOR THE LAMB:
1. Preheat the oven to 300f.
2. Season the lamb with salt and pepper.
3. Heat the avocado oil in a large cast-iron skillet over medium heat until shimmering.
4. Lightly sear each side of the lamb, about 3 minutes per side, until browned.
5. Transfer the lamb to a dutch oven.
6. Add all the spices along with the onion, tomatoes, garlic, and lemon juice. Stir well, cover, and bake in the oven for 3 hours.
7. Add the zucchini and cook for another 30 minutes. The meat should be falling off the bone. *alternately, you can cook the lamb, spices, onions, tomatoes, garlic, and lemon juice in a slow cooker on low for 5 hours. Then add zucchini and cook for another 30-60minutes.
MEANWHILE, TOAST THE NUTS FOR THE MILLET:
1. Toast the pine nuts in a medium saute pan over medium-high heat, continuously stirring and shaking, until fragrant and golden, about 3 minutes.
2. Remove from heat and set aside.
3. When the lamb has about 35 minutes left, combine the millet and water in a large pot and bring it to boil over medium-high
4. Cover, reduce the heat to as low as possible, and simmer for 20 minutes, until the water is absorbed.
5. In a bowl, combine ½ cup of the pine nuts, cauliflower, ½ cup of the mint, 1 teaspoon of lemon zest, lemon juice, avocado
oil, and salt.
6. Immediately stir the cauliflower mixture into the millet in the pot and remove the pot from the heat. Set aside, covered, so the warm millet can steam the cauliflower.
7. To serve, use two forks to pull the lamb off the bone.
8. Divide the millet mixture among six bowls and top evenly with shredded lamb and stewed vegetables.
9. Use the remaining ¼ cup mint, ¼ cup pine nuts, and 2 teaspoons lemon zest to garnish bowls evenly.
BRAISED SHORT RIB WITH PRUNES INGREDIENTS:
- 5lbs Short Rib
- 1 tablespoon Canola Oil
- 1 tablespoon tallow
- 1 Cup chopped shallot
- 1 tablespoon Minced Garlic
- 2 cups Soy sauce
- 1 cup Apple Cider Vinegar
- 1 tablespoon sriracha
- 12 prunes, rehydrated (option: 8 Plums, pitted and halved, instead)
- 2 cups Apple Juice
- 1 cup Brown Sugar
- 2 cinnamon stick, whole
- 1 cup brandy
- Salt and pepper to taste
YAMS AND ROASTED ONIONS INGREDIENTS:
- 6 yams
- 2 white onion
- 2 tablespoon canola oil
- ½ cup Sherry vinegar
- Salt and pepper to taste
BRAISED SHORT RIB WITH PRUNES DIRECTIONS:
1. Season short ribs with salt and pepper aggressively.
2. Heat Canola Oil and tallow in large Dutch Oven on High Heat. Brown Short ribs on all sides, a minute or so per side. Remove meat and reserve.
3. Add shallot and garlic, Cool until tender, deglazing pan with liquid from shallots.
4. Add soy sauces, vinegar, apple juice, brown sugar, sriracha and cinnamon to oven. Add browned short ribs. Add water until short ribs are covered, just barely. Put on cover, and simmer over very low heat, 3-3.5 hours or until tender.
5. Remove short ribs from pot. Stir in brandy and add prunes. Cool until soft and continue reducing sauce until sauce reaches “nape” consistency. Return short ribs to pot, baste with gravy. Serve warm.
YAMS AND ROASTED ONIONS DIRECTIONS:
1. Slice yams and onions into ¼ inch discs. Shingle yams and onions in a casserole dish in a single layer. Season with salt and pepper and bake at 350 degrees 35 min or until edges start to turn golden brown.
2. Pour vinegar over top yams and onions and return to oven additional 10 min or until yams are tender.
3. In the center of a shallow bowl or rimmed plate spoon one serving of yams and onions. Place short rib on top and spoon some gravy over top.
- 2 tablespoons vegetable oil
- Kosher salt
- 2 pounds pork tenderloin
- 2 shallots, minced
- 1 tablespoon unsalted butter
- 3 tablespoons green peppercorns
- 2 cups beef stock
- 1 cup heavy cream
Recipe courtesy Theodore Leaf -- theodoreleaf.com
1. Pre-heat the oven to 400.°
2. Pat the pork tenderloins dry, and season on all sides with kosher salt.
3. Heat 2 tablespoons oil in a large frying pan (oven-proof) over medium-high heat.
4. Sear the pork tenderloins on all sides until golden brown.
5. Place the frying pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 140 degrees at the thickest part.
6. Transfer the tenderloins to a platter and cover tightly with aluminum foil.
7. Allow to rest for 10 minutes. While the pork rests melt the butter in the same pan and soften the shallots and peppercorns for 1-2 minutes.
8. Add the beef stock and heavy cream and reduce until the sauce thickens enough to coat the back of a spoon.
9. Pour in any juices that collected on the platter.
10. Taste and add salt if needed. Cut the tenderloins and pour the sauce right down the center and serve.
- 3 pounds fresh small clams like littleneck or manila
- 1 cup chopped fresh cilantro
- 3-6 cloves garlic smashed and minced
- ¾ cup dry white wine (sauvignon blanc preferred)
- 1/3 cup sliced roasted bell pepper or pimento
- 2 thin slices of lemon with seeds removed
- ½ cup extra virgin olive oil + more for drizzling after
- Fresh cracked pepper
- 1 load of crusty artisan style bread (baguette or country boule)
- Pinch of saffron
1. Preheat oven, broiler or grill (preferred) to toast the bread.
2. Wash clams vigorously in cold salted water and discard any clams that won’t close or stay closed. Remove clams from water by picking them out, do not pour them out or you will pour the sand that is sitting on the bottom out with them.
3. Cut the bread into 1.5inch slices. Grill or broil bread until golden brown. You can toast both sides if you wish. Mix 1 tbsp of garlic, and pinch of saffron, and 2tbsp of olive oil and brush the toasted bread. Set bread slices aside.
4. On the stove, in a large heavy bottom pot with a tight-fitting lid (preferably glass) add remaining 6tbsp of olive oil and remaining garlic. Heat on medium high heat while stirring until garlic is almost golden. Immediately add clams, wine, lemons, and peppers. Cover with a lid and let steam until nearly all clams are open, approx. 6-8 minutes. Give the pot a shake every once and a while to settle clams.
Tip: while clams are cooking prepare serving platter for guests – do not forget a bowl for used shells to be placed on the table.
5. Once clams are open pour or ladle the clams and lots of juice over the bread. Top with fresh cilantro, cracked pepper, and a drizzle of olive oil.
- 9-INCH SPRINGFORM PAN
- Kosher salt
- 1-pound penne Rigate, or any other tubular pasta
- 1 1⁄2 recipe simple tomato and basil sauce (recipe below), warmed
- 1-pound burrata, cut into very small pieces
- 1 bunch basil, thinly sliced
- extra-virgin olive oil
- grilled eggplant (recipe below)
- grated Parmigiano Reggiano, to serve
SIMPLE TOMATO AND BASIL SAUCE:
- 1 (28-ounce) can whole peeled tomatoes (see note)
- 1⁄4 cup extra-virgin olive oil
- 3 large garlic cloves
- 1⁄2 teaspoon red pepper flakes
- 1 to 2 carrots, cut into matchstick pieces
- 1 to 1 1⁄2 teaspoons kosher salt
- 10 to 15 fresh basil leaves (no need to remove the stems)
GRILLED EGGPLANT :
- 3 large eggplants
- ½ cup extra-virgin olive oil
Recipe Courtesy Elana Horwich From Her Cookbook, “Meal and A Spiel”
MAKE THE PASTA:
1. Bring a large pot of water to boil over high heat. Throw in a handful of salt, and cook the pasta until it’s 4 minutes away from being al dente, or a little over half the cooking time suggested on the box. Drain the pasta.
2. Mix the hot pasta with the tomato sauce in its pot or in a large mixing bowl. Add the burrata and 1⁄2 teaspoon of salt. Stir to melt. The sauce should look creamy from the added cheese. Add the basil, and mix to combine. Set aside.
BUILD THE TAMBURELLO:
1. Preheat the oven to 350°F.
2. Line the springform pan with the roasted eggplant. Your goal is to create an “eggplant bowl” that you will fill with the pasta. In order for the eggplant bowl to hold the pasta, it can’t have cracks. So you need to overlap each piece of eggplant to make sure there are no openings. Here’s how to do it:
3. Use a little olive oil on a paper towel to lightly oil the springform pan.
4. Use a few slices of eggplant to mostly cover the bottom of the pan. Be sure to overlap the edges.
5. Begin to lay the eggplant up the sides of the pan, and let the pieces hang over the top edge. Each eggplant slice must slightly overlap the one next to it and must overlap the one below it on the bottom of the pan.
6. Go around until you have a “bowl” made of eggplant.
7. Fill your eggplant bowl with the pasta, pushing it down to make sure all spaces are filled. Flip over the eggplant side flaps and cover the pasta with remaining eggplant slices, overlapping of course.
8. Bake in the oven for 30 minutes. (since the oil may seep through the cracks of the cake pan, i usually place a baking sheet on the bottom rack of the oven to catch it.)
9. Remove and let sit for about 10 minutes. (the longer it sits, the less messy it will be when cut.)
10. Place a large serving plate on top of the pan. Holding onto the plate and the pan, flip them over carefully so that the plate is on bottom.
11. Remove the springform pan.
12. Use a large sharp knife to cut and a spatula/cake knife to serve.
13. Top with freshly grated Parmigiano
SIMPLE TOMATO AND BASIL SAUCE
Makes about 2 Cups
NOTE: I prefer San Marzano tomatoes. Refer to page 40 to learn how to choose canned tomatoes.
1. Place a medium-sized heavy-bottomed pan over a medium flame for a couple of minutes.
2. Add the tomatoes and their juices to a food processor or blender and pulse into a thick pulp. You can also squeeze the tomatoes by hand, but be careful of the splattering!
3. Add the olive oil to the hot pan, followed by the garlic, red pepper flakes, and carrots. Watch as bubbles emanate from the garlic; this means the garlic is infusing its flavor into the oil. Don’t let the garlic burn or even brown. You want it to stay translucent.
4. After several minutes, add the tomato puree. You will see olive oil coming up on the sides of the tomatoes; this is ok, the olive oil helps to transform the flavor of the tomatoes.
5. Add a good sprinkling of salt (about 1 teaspoon) and a large handful of basil leaves. Stir occasionally. The mixture will be done when it is no longer watery and the sauce has thickened, 20 to 25 minutes.
6. Taste for salt and add more if necessary. If you aren’t sure if there is enough salt, there isn’t. Add more.
7. Remove the carrots and use them as a side dish for another meal (see variation). It’s up to you if you want to remove the garlic and basil leaves or keep them in for a rustic feel.
VARIATION: If you’d like a sweeter, more nutritious sauce, remove the garlic and basil and puree the tomato sauce with about half of the carrots in a blender or food processor. It will be delicious (and a good way to hide vegetables from the kids).
Makes 15 To 18 Slices
1. Light an indoor grill pan on medium-high heat or place a heavy pan over medium-high heat and let it get hot for 5 to 7 minutes.
2. Cut off the top and bottom of each eggplant so it can stand up. Slice the skin off of the right side and the left side. Now, one pair of the eggplant’s opposing sides will have skin, and the other will not.
3. Cut the eggplant into vertical strips, ¼ to ½-inch thick, beginning where you have removed the skin, so each piece has a little skin on the sides.
4. Use a silicone brush to coat the front and back of each slice generously with the olive oil, and then place as many eggplants on the grill as you can without them overlapping.
5. Cook until the eggplant has beautiful golden grill marks and flip.
6. Once the eggplant has nice grill marks on the second side and is floppy when you pick a side up with your tongs, it is done. Remove from the grill and continue until you are finished with all the pieces.
MAKE AHEAD PREP:
You can make the sauce and grill the eggplant 1 to 3 days in advance. Just note that if you are taking the ingredients from the cold fridge, they may need more time in the oven.
FOR THE MEATLOAF:
- 4 cups cornflakes cereal
- 2 pounds ground chicken breast
- 2 large eggs, lightly beaten
- ½ cup minced bread- and-butter pickles
- 2 teaspoons paprika
- 1½ teaspoons cayenne pepper
- 1½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 3 tablespoons honey
- ²⁄³ cup frank’s red-hot cayenne pepper sauce
- Sliced bread-and- butter pickles
1. Preheat the oven to 375°f. Line a large rimmed baking sheet with aluminum foil. Spray with nonstick cooking spray.
2. Place the cornflakes in a shallow baking dish and lightly crush them with your hands. Don’t pulverize them completely—you just want to break them down into smaller flakes so they’ll stick to the chicken better.
3. Transfer 1 cup of the crushed cornflakes to a medium bowl, then add the remaining ingredients for the meatloaf. Using your hands or a fork, gently mix everything together until combined. (try not to overmix this stuff, or you’ll end up with dry meatloaf.)
4. With damp hands, mold the meat into six roughly 3 × 4½-inch rectangular loaves. Carefully roll each loaf in the remaining crushed cornflakes, pressing gently to help them adhere, and place on the prepared baking sheet, leaving a little space around each one.
5. Bake for 35 minutes, or until the meatloaf is cooked through.
6. Meanwhile, combine the honey and hot sauce in a small saucepan and bring to a gentle simmer. Cook for about 4 minutes, until thickened slightly. Keep warm.
7. Serve the meatloaf minis warm, topped with pickle slices and drizzled with the sweetened hot sauce. (be careful with the sauce, people. It’s hot.)
FOR THE SHRIMP CHORIZO:
- 1 tbsp Salt
- 2 tsp Chili flakes
- 1 tsp Fresh thyme
- 1 tsp Black pepper
- 1 tsp Onion powder
- 1 tsp Garlic powder
- ½ tsp Cayenne pepper
- 1 tsp Smoked paprika
- 1 tsp Crushed fennel seed
- 2 tsp Aged sherry vinegar
- ½” medium dice fat back or smoked bacon (optional)
- 2” cleaned 21/25 gulf shrimp medium dice
FOR THE SALSA VERDE:
- 1 ea shallot, minced
- 1 tbsp capers rinsed and chopped
- 1 ea small garlic clove minced
- 5 ea anchovies, chopped
- ½ bushel parsley chopped
- ¼ cup chopped mint
- ½ tsp Lemon zest
- ½ ea small jalapeno seeded and minced
- ½ cup extra virgin olive oil
- ½ cup blended oil
AIOLI TOAST (OPTIONAL):
- 1 tbsp dijon mustard
- 2 ea egg yolks
- 1 ea garlic clove
- 2 cups blended oil
- Ice cubes as needed
- 1 ea lemons, juiced to taste
- Toasted baguette slices
FOR THE DISH:
- 4 6 oz halibut fillets brushed with blended oil
- 1 tsp blended oil
- 20 manila clams (or cockles) rinsed
- 1 cup cooked chickpeas
- 1 cup fish juice or vegetable broth
- 2 ea delicata squash ½ in rings, oil brushed, baked until tender at 375˚
- ½ ea lemon for juicing
- 1 tsp butter (optional)
DIRECTIONS FOR THE SHRIMP CHORIZO:
1. Combine all dry ingredients and mix thoroughly in a bowl.
2. Stir dry ingredients into fat back.
3. Gently mix fat back into diced shrimp.
4. Grind fat back and shrimp together.
5. Add sherry vinegar.
6. Test and adjust seasoning if needed.
DIRECTIONS FOR THE SALSA VERDE:
1. Combine in a bowl and adjust seasoning with salt and pepper.
DIRECTIONS FOR AIOLI TOAST (OPTIONAL):
1. In a processor, begin by whipping the mustard, egg yolks and garlic and slowly drizzle in 1 ½ cup of the blended oil.
2. Add ice cubes as needed to both thin the mixture and to keep it cool.
3. Stop the machine and wipe down the sides of the bowl, add the lemon juice.
4. Turn the machine back on and slowly drizzle in the last half cup of oil.
5. Finish with salt to taste and pass through a tami. Smear on toasted baguette for plating.
DIRECTIONS FOR THE DISH:
1. Heat a nonstick grill pan over a medium heat.
2. Season halibut with salt and pepper and sear in grill pan for 2 minutes, turn fish and place in the oven for 3 minutes at 375 degrees.
3. Heat a medium sized fry pan to medium high heat.
4. Swirl in blended oil and 1 cup of crumbled chorizo in a single layer allowing the chorizo to caramelize.
5. Turn the chorizo, add the clams, chickpeas, broth and reduce by half.
6. Make sure all the clams have opened, swirl in butter, season with salt and pepper and a squeeze of lemon juice.
7. Arrange a few pieces of the squash in the center of the bowl.
8. Place your perfectly cooked halibut on top.
9. Spoon the brothy clam and chorizo broth around the fish.
10. Drizzle with salsa verde, garnish with aioli toast and serve.
- 4 each 5oz portions of black cod (sablefish)
- Salt to taste
- 1 tablespoon of olive oil
Spiced Tomato Brodo:
- 1 tablespoon of olive oil
- ½ yellow onion, julienned
- 3 cloves of garlic, slivered
- ¼ cup tomato paste
- ½ cup dry white wine
- ½ teaspoon of pimenton dulce
- ¼ teaspoon coriander
- ½ teaspoon oregano
- ¼ teaspoon chili flake
- 28 oz chicken stock
- 1 teaspoon sherry vinegar
- Salt to taste
- 1 tablespoon of olive oil
- 2 shallots cut into 1/8” rings
- 3 cups baby spinach
- 2 cups garbanzo beans, cooked
- Salt to taste
- 1 cup roasted red peppers
- 1 mayonnaise
- 1 clove of garlic, microplaned
- ½ teaspoon of pimenton dulce (Spanish smoked paprika)
- 1 teaspoon of lemon juice
- Salt to taste
Directions for Cod:
1. Heat oil over medium high heat
2. Add cod and cook for 3 minutes until golden brown
3. Flip finish and cook for additional 3 minutes (finish in oven at 325f if fish is thick i.e substitution)
Directions Spiced Tomato Brodo:
1. Heat saucepan over medium heat and add olive oil
2. Once hot, add onions and sweat
3. Once soft and translucent, add garlic and cook for 1 minute
4. Add paste and combine with onion and garlic
5. Cook until it sticks to pan and turns brick red color
6. Deglaze with white wine
7. Add stock, pimenton, coriander, chili and oregano
8. Bring to boil and simmer for 15 minutes
9. Strain through fine mesh strainer
10. Add sherry vinegar and season to taste with salt (approx.. 1 teaspoon of diamond
Directions for Garbanzo Beans:
1. Heat pan over medium heat until hot and add olive oil
2. Add shallots and sweat until soft and translucent
3. Add spinach and wilt
4. Add garbanzo beans and sauté until hot
5. Turn off heat and season to taste with salt
Directions Pimenton Aioli:
1. Put all ingredients in a food processor and process until smooth
2. Strain through a mesh strainer (optional)
3. Season to taste and keep chilled before serving
1. Divide garbanzo-spinach mixture between four warm bowls
2. Ladle in 4oz of hot brodo
3. Place fish on top of garbanzo-spinach mixture
4. Top with pimenton aioli
5. Sprinkle a pinch of pimenton powder into aioli