Serves 8

1                      Leg of Lamb, approx. 5 lbs.
1 can                NOMU lamb rub
3T                    Extra Virgin Olive Oil
TT                    Kosher Salt & Freshly Cracked Black Pepper
2 lbs                 Fingerling Potatoes
3                      Garlic cloves, peeled
2                      Shallots, medium, unpeeled
1 Cup               Chicken Stock or as needed

Preheat oven to 450F. 

Wash fingerling potatoes thoroughly.  Place dry potatoes, whole cloves of garlic and unpeeled shallots into a large roasting pan and toss with extra virgin olive oil, kosher salt and freshly cracked black pepper.  

Prepare leg of lamb by rubbing with extra virgin olive oil, kosher salt, freshly cracked black pepper and a generous helping of NOMU rub.  Place meat on top of potatoes in roasting pan, which will act as a natural rack to collect the juices.

Cook at 450F for 15 minutes, then turn down oven to 350F.  Toss potatoes every 20 minutes and add chicken stock if burning occurs in the pan.  Cook lamb for another hour or until thermometer reads 145F for medium rare.  Remove from the oven and let stand for 15 minutes, tented in foil. 

Once the meat has rested, cut into slices, place on a platter and spoon potatoes and garlic around lamb.  Garnish with fresh thyme sprigs.

Enjoy!

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Serves 4 to 6

Ingredients:

6 to 8 large 2 1/2-inch-thick veal shanks, each patted dry and tied securely with kitchen string to keep the meat attached to the bone
Valrhona cocoa powder
All-purpose flour for dredging the veal shanks
6 tbsp Unsalted butter plus additional if necessary
6 tbsp  Olive oil plus additional if necessary
1 cup   White or red wine
1 cup   Finely diced onion
½  cup finely diced carrots
½  cup finely diced celery
1 tablespoon minced garlic
3 to 4 cups beef broth 
Fresh parsley sprigs, fresh thyme sprigs, and 1 bay leaf
Salt and pepper as needed

Preparation:

1. Combine equal parts flour and cocoa powder together and whisk until incorporated.
2. Season the veal shanks with salt and pepper and dredge them in the flour mixture, shaking off the excess.
3. In a heavy skillet heat 3 tablespoons of the butter and 3 tablespoons of the oil over moderately high heat. When butter is melted brown the veal shanks in batches, adding some of the additional butter and oil as necessary. As shanks brown transfer to your braising pan.
4.  Deglaze the pan with the wine. Be sure to scrape up all the brown bits clinging to the bottom and sides of the skillet, bring to a boil and reduce to about 1/2 cup, and reserve.
5. Using the same skillet and moderate heat add the remaining olive oil, when hot add the onion, carrots, celery, and garlic. Season with salt and pepper. Stir occasionally until the vegetables are softened. 
6. Add vegetables to the braising pan with the shanks. Add the reserved wine mixture, herbs and enough of the broth to almost cover the shanks.
7. Braise the mixture, covered, in the middle of a preheated 325°F oven for 2 hours, or until the veal is tender.
8. Strain the pan juices into a saucepan, pressing hard on the solids, and skim the fat.
9. Boil the juices for 15 minutes, or until they are reduced to about half, baste the shanks with some of the reduced juices, and bake them, basting them 3 or 4 times with some of the remaining juices, for 10 minutes more, or until they are glazed.

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Ingredients:

1 pkg.  Cantimpalitos Cocktail Sausages
1 pkg.  Puff Pastry
5 ozs.   Gruyere Cheese, shaved
1 jar     Honey Mustard 

1. Preheat oven to 375
2. Thaw puff pastry.  Roll out with rolling pin and flour.  Cut into 2”x 2” squares and cover with dampened towel to keep moist.
3. Roll one sausage in a square of puff pastry and place on a lined sheet pan.
4. Top each sausage with a bit of shaved gruyere.

Bake until golden brown.  Bon Appétit! 

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Dipping sauce:

2 ozs or ½ cup  St. Agur Blue Cheese
1 cup Greek Yogurt
1/3 cup Crème Fraiche
2 tbs Chives, snipped
To Taste Salt and Black Pepper

Chipotle Sauce:

1 Cup  Red Wine Vinegar
2 Tablespoons Chipotle Powder
1 Tablespoon New Mexico Chile Powder
2 Tablespoons Garlic Powder
1 Tablespoon Dijon Mustard
2 Tablespoons Honey
1 Stick (4 oz) Unsalted Butter, quartered 

1. Make the chipotle sauce: Heat the red wine vinegar in a small saucepan.  Add the chipotle, New Mexico Chile and Garlic powders.  Bring to a simmer, add the mustard and honey.  Turn off the heat and add the quartered butter.  Stir constantly until melted completely.
2. Make the dipping sauce:  Combine all ingredients in a medium mixing bowl and season to taste.  Refrigerate until ready to use.  Can be made 2 days in advance.
3. Make the drumettes: Heat two inches of neutral oil (peanut, vegetable or corn oil) in a large high-sided pan until a deep fry thermometer reads 375 degrees.
4. Season the drumettes with salt and fresh cracked black pepper. 
5. Add the chicken to the oil in batches.  Take out after the skin becomes golden brown.  Approximately 6 – 8 minutes.  Cut into one to assure it is cooked through.
6. Toss to coat the cooked drumettes in the chipotle sauce.
7. Serve with St. Agur blue cheese dipping sauce, celery and/or jicama sticks.

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Serves 4

Ingredients:
28oz 3 Cheese Ravioli
10oz Wild Boar Sausage 
1 tsp Minced Garlic
½ cup White Wine
1 tsp Fresh Thyme
1 tbsp Olive Oil
2oz Shallots thin Sliced
4 Giudia Artichoke
8 oz Pomodorina Sauce

In a large skillet over medium heat gently sweat the shallots with the olive oil for 1 minute, join the minced garlic then the wild boar sausage previously cleaned from the casing and crumbled.

Allow the fat to render, while waiting cut the stem off the artichokes, chop it and add to the sausage to slightly brown. Cut the remaining artichoke hearts in wedges and add it to the sausage. Drain off the fat in excess, baste with white wine and allow to evaporate, finish with the Pomodorina sauce and cook for 2 minute over low/medium heat.

Cook the 3 cheese ravioli pasta in hot salted water, when “al dente” drain and save little water where you cook the pasta. Join the ravioli to the sauce and if too dry add a little of water saved from pasta.

Serve sprinkled with fresh thyme and cheese if you wish.

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Serves 4

Ingredients:
12 oz Fresh Tuscan Pecorino Wedge # 4 about 3 Oz Each
4-5 oz Thin sliced Speck
7-8 oz Ricotta Fresh Apples (I prefer Honeycrisp or Granny Smith)
1 oz Unsalted Butter

4 oz Fig & Marsala Jam

Preparation:

Wrap the Speck around the Pecorino Wedges and set aside.

Slice the apple in not too thin slices, in the meantime heat a non stick pan over medium heat, sear the cheese wrapped in speck and place in a tray in a preheated oven at 180 F, add the butter in the pan and quickly brown the sliced apple. Remove the sliced apple and place it in kitchen paper to remove the butter in excess. Serve by placing the apple in a dish, over the apple the cheese who will be already softened and on the side the Fig & Marsala Jam.

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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.

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Serves 8

½ pound chile mulato (about 10)
½ pound chile ancho (about 10)
½ pound chile pasilla (about 10)
¼ cup sesame seeds, toasted
½ cup peanuts, without skin
½ cup raisins
½ cup apricots
½ cup pecans
½ cup almonds
10 peppercorns
5 cloves
2 tablespoons Mexican oregano
1 stick cinnamon
3 plantains, very ripe
2 slices bread, toasted
3 corn tortillas, toasted
2 pounds tomato (about 4 large), chopped
1 head garlic
1 onion
5 tablets Mexican chocolate
salt and sugar to taste
peanut or canola oil
2 ½ pounds combination chicken breast, thighs and wings
2 cups chicken stock

1. Put the chicken into a pan with the onion, garlic, and herbs; cover with water and add salt to taste. Bring to a simmer and continue simmering until the chicken is just tender, about 20 to 25 minutes.  Set aside and reserve the poaching liquid.
2. Remove stems and seeds of chiles and brown on all sides.  Then place in hot water and when soft and pliable set aside.
3. Fry the plantains in oil and set aside.  Add the peanuts, bread and tortillas to the same pan to toast.  Set aside.
4. Separately cook the onion until translucent.  Add the garlic and chopped tomatoes and cook until soft.
5. Combine the chiles, plantains, peanuts, bread, tortillas, onions, garlic, tomatoes, raisins, apricots, almonds, peppercorns, clove, oregano and cinnamon and blend well.
6. Heat a stockpot over medium heat and add the oil.  When hot add the mixture and cook for 15 minutes, stirring constantly.  Add the chocolate and continue to stir until the melted.  Add about 2 cups of the reserved chicken stock, add chicken, heat through, taste and add salt and sugar as needed.  Serve with corn tortillas.

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Ingredients:

Brine

2 quarts water
1/2 cup kosher salt
1/4 cup granulated sugar
4 apple wedges
1/4 cup sliced fennel
1/2 yellow onion, sliced
1 tablespoon dried bird chilies
rind from 1/2 lemon
1/8 cup dark Myer rum
1 tablespoons black peppercorns
1 tablespoons juniper berries
2 slices orange rind
Handful fresh parsley
7 stems fresh thyme
3 garlic cloves
2 bay leafs

Braise

4 pounds pork shoulder, trimmed and tied
kosher salt
freshly ground pepper
olive oil
1 cup onion, diced
1/2 cup fennel, diced
1 carrot, diced
1/2 cup leek, white portion, sliced
1 tablespoon tomato paste
1/4 cup dry white wine
Sachet (bay leaf, 10 peppercorns, 5 juniper berries,
3-4 fresh thyme stems, fresh flat parsley)
1 cup apple juice reduction
4 cups (approximately) chicken stock
2 Golden Delicious apples, cored and cut into eights
1 tablespoon unsalted butter
1 tablespoon granulated sugar
1/8 cup Calvados
2 white belgium endives, halved
1 head radicchio, quartered
pinch of kosher salt
1 tablespoon unsalted butter
 

What to Do

• Brine

• Sauté and Braise Pork
(1) Remove pork from brine and rinse. Pat dry. Tie with kitchen twine to ensure even cooking. Season with salt and pepper.
(2) In a sauté pan over high heat, add a touch of olive oil and sear pork on all sides. Remove pork from pan.
(3) Degrease pan. Add aromatics to pan (onions, carrots, celery). Cook until golden color to develop flavor.
(4) Pincée. Add tomato paste to aromatics.
(5) Deglaze with white wine and reduce au sec (dry)
(6) Add pork back in pot and cover 2/3 with chicken stock and apple cider.
(7) Cover and cook in preheated oven at 350. (a tight cover is necessary so when water evaporates it condenses on lid of the pot and drips back downy to baste the meat).
(8) Pork is done when it is plastic fork tender
(9) Remove pork and set aside.

• Sauté Apples
In a sauté pan over high heat, melt butter. Add diced apples and sugar. Cook until they are soft. Off heat, add Calvados. Return to heat and reduce au sec. Remove from heat and set aside.

• Make Sauce
Using a chinois, strain cooking liquid into a large sauce pan. Use a fat separator or a spoon to remove grease from strained liquid. Reduce to sauce consistency ( à la nappé). Add more chicken stock if necessary. Adjust seasoning.

• Plate
Add apples to top of pork and pour sauce over to cover (not drown).
 

• Braise Endive and Radicchio.
Heat pan with little butter in sauté pan. Place endive and radicchio face down and salt lightly. Once lightly browned, ladle in chicken stock (cover 2/3). Cover with a lid to braise. Reduce heat and cook until tender (should take about 10 minutes, if undercooked will be bitter… if overcooked it will fall apart.)

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1 French baguette
olive oil to toast baguette
fresh cilantro leaves
soy sauce, or Maggi seasoning
chopped jalapeno or Thai bird chilies
julienned cucumbers
bean sprouts
garlic mayo (see recipe below)

Lemongrass Chicken:
2 lbs boneless, skinless chicken thighs
2 tablespoons finely minced lemongrass
1 tsp fish sauce
1 tsp curry powder
2 teaspoons soy sauce
2 tsp sugar
2 tsp minced garlic
juice of ½ lemon
2 tbsp vegetable oil

Combine all ingredients except chicken in mixing bowl.  Add the chicken and marinate overnight, or at least 20 minutes at room temperature.

Preheat grill or broiler to medium-low.  Grill chicken 3-5 minutes on each side.

Slice the chicken on the bias.

Super Quick Carrot Daikon Pickles:
¼ lb julienned carrots
¼ lb julienned daikon radish
3 tbsp Rice vinegar
4 tsp Sugar
½ tsp Salt

In a bowl toss carrots and daikon with salt.  Rest for 10 minutes, drain well.  Dissolve sugar in vinegar and pour over carrots and daikon.  Let stand for an hour, or until you cannot stand it any longer.  These can be stored in the refrigerator for a week.

Garlic Mayo:
Mix a few tablespoons of mayo and a drizzle of olive oil with a clove of fresh pressed garlic and let sit.

Make the Sandwich:
Slice baguette in half, but keep one side intact. Drizzle with olive oil or butter and toast until warm.   Assemble the Banh mi sandwich by spreading garlic mayo on the bottom half of the baguette.  Add lemongrass chicken, cucumbers, bean sprouts, and carrot daikon pickles.  Garnish with cilantro leaves, chopped chilies or jalapenos, and a splash of soy sauce or Maggi seasoning.  

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