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Posted: December 2014

Butternut Squash Soup with Apples

Butternut Squash soup with Apples

Ingredients

  • 6 oz butter
  • 5 pounds butternut squash ( peeled, seeded, cut into 1/2-inch pieces) (about 6 cups)
  • 3 cups chopped leeks (white and pale green parts only)
  • 1 cup carrot (chopped)
  • 1 cup yellow onion (chopped)
  • 1 cup celery (chopped)
  • 4 oz muscavado sugar (brown sugar)
  • 1 each Granny Smith apple ( peeled, cored, chopped)
  • 1 tbl thyme
  • 1 tbl sage (chopped)
  • 10 cups chicken stock
  • 2 cups apple cider
  • 1 cups sour cream
  • 10 sage leaves, sliced thin
  • ¼ cup toasted pumpkin seeds
  • 1 cup manufactures cream

 

Preparation Procedure:

  • Melt butter in heavy large saucepan over medium-high heat. Add squash, leeks, carrot and celery; sauté until slightly softened, about 15 minutes. Mix in apples, thyme and sage. Add stock and cider and bring to boil. Reduce heat to medium-low. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.
  • Working in batches, purée soup in blender, place in storage container and cool properly. This is the base of your soup.
  • When soup is cool, place into covered airtight container or simple deli style cups and freeze.

 

To Serve:

  • Remove soup from freezer and place into refrigerator the night before use.
  • Bring soup to simmer. Mix in manufacturer’s cream.
  • Serve soup and drizzle with sour cream, sprinkle of sliced sage leaves and toasted pumpkin seeds.

Yield: 108 fluid oz

SHORT RIB POT ROAST WITH CHEESY POTATO PUREE

 

Holiday Recipe Art 2014

 

Ingredients:

 

  • 5 lbs beef short ribs
  • 2 oz oil
  • 1 celery stalk
  • 1 carrot
  • 1 onion
  • 3 sprigs of thyme
  • 1 head of garlic
  • 2 bay leaves
  • 6 cups beef broth
  • 2 cups red wine
  • ½ cup tomato paste

 

Cheesy Potato Puree:

  • 4 medium russet potatoes peeled
  • 1 tbsp salt
  • 5 oz cream cheese
  • 2 oz heavy cream
  • 4 tbsp feta cheese
  • 2 tbsp parmesan cheese

 

Instructions:

 

  1. Preheat oven to 300°F. Clean excess fat from beef. Salt liberally and rest in fridge overnight.
  2. Heat oil in large pan over medium heat. Brown ribs evenly and remove from pan.
  3. Using the same pan, heat remaining oil until smoking. Add celery, carrots, and onions and caramelize. Add thyme, peppercorns, garlic and bay leaves. Cook until aromatic, about 2 minutes.
  4. Add red wine, Add beef stock, then short-ribs and bring to simmer. Cover with aluminum foil and braise in oven for 3 to 4 hours, or until meat is very tender.
  5. Remove short ribs from liquid. Strain cooking liquid through a china cap and discard solids.

 

For Potatoes:

 

  1. In a saucepan cover peeled potatoes with cold water by at least 2 inches, bring to a boil and simmer till potatoes are cooked, about 20 minutes.
  2. Drain well and return to the saucepan and mash by hand incorporating remaining ingredients.
  3. Season with Salt and pepper to taste

 

 

Butcher’s Cuts: $26.2

Skirt Steak: Cowboy Marinade “AkaUshi Cattle”
Tri-Tip: Santa Maria Rub “AkaUshi Cattle”
Flank: Garlic & Lemon Snake River Farms “Black Wagyu”
Hanger: Fresh Herbs “USDA Natural Prime”


 

CUT TO ORDER “AKA USHI BEEF” By the oz. Price

Bone-in New York Strip
Tomahawk Rib-Eye
Porterhouse

SPENCER STEAK
“Double RR Ranch”
Made Famous by Jocco’s since 1917! This old school cut of beef is an all-time favorite!

RIB EYE CAP

“Double RR Ranch” (Limited Quantities)
The absolute best part of the rib eye.

BOHEMIAN STEAK

“Snake River Farms American Kobe”
Another old-school Chicago stockyard cut