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Posted: February 2015

Chef Sam’s Romantic Recipe

Vday 2015 artwork

Serves 2

EROTIC SAUCE

4 cups good-quality chicken stock

1/2 cup organic pesticide-free rose petals, lightly crushed

2 drops rose water

1 star anise

1 teaspoon crushed Lover’s Rose Tea

1 tablespoon brown sugar

Salt and pepper to taste

In a heavy-bottomed saucepan, combine all of the ingredients, except the salt and pepper, over medium heat and reduce by half. Strain into another saucepan. Season with salt and pepper. Set aside.

WILD MUSHROOM STUFFING

2 tablespoons unsalted butter

1 cup mixed wild mushrooms, washed, dried and torn into bite-size pieces

1 tablespoon olive oil

1 cup diced white onion

1 cup diced celery

1 tablespoon finely chopped thyme

1 tablespoon finely chopped parsley

1 tablespoon finely chopped sage

2 cloves garlic, peeled and finely chopped

2 cups day-old white bread, cut into 1-inch cubes (about 3 slices bread)

1 egg cup

chicken stock

teaspoon salt
1/8 teaspoon black pepper

In a pan over medium heat, melt the butter and sauté the mushrooms until they start to turn golden brown and all moisture has evaporated. Remove them to a large mixing bowl. Add the olive oil and sauté the onions and celery until tender, about 4 to 5 minutes. Place in mixing bowl. Add the thyme, parsley, sage, garlic and bread cubes to the sautéed vegetables. Mix together until well-combined. In a small bowl, whisk together the egg and stock. Pour over stuffing and combine. Season with salt and pepper.

Place the stuffing in a buttered 8-inch-square glass baking dish. Bake at 375 degrees for 20 minutes, until hot in the center. Let cool to room temperature before using to stuff the chickens.

*
CORNISH HENS
2 Cornish hens, each weighing 13 to16 ounces

2 tablespoons olive oil

Salt and pepper to taste

Reserved 2 cups sauce

1 tablespoon butter

Preheat the oven to 375 degrees. Rinse the hens and pat dry. Fill each cavity with the wild mushroom stuffing. Place the hens in a roasting pan. Brush with olive oil and season with salt and pepper. Roast for about 1 hour, until the temperature of the inner thigh reaches 165 degrees. Remove hens from the roasting pan, cover and keep warm.

Pour out fat from roasting pan and place pan on the stove top over medium heat. Add the reserved sauce and stir to loosen pan drippings. Cook for a few minutes, then strain sauce into another saucepan. Bring the sauce to a simmer. Just before serving, swirl in butter until melted.

To serve, place each hen on a plate. Drizzle with sauce and surround with rose petals.

 

 

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