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Category: Recipes

Skirt Steak with Hawaiian Cowboy Marinade

design

Serves 4

2 lb skirt steaks (8 oz each)

 

Soy Sauce                          1/2 cup

Oyster Sauce                      ½ tbsp

Sesame oil                          ½ tbsp

Brown Sugar                       3 ½ tbsp

Chopped Cilantro                ½ tbsp

Crushed Red Pepper           1 tsp

Chopped Garlic                    1 tsp

Chinese Five Spice              ¼ tsp

 

For Marinade:

  1. Combine all ingredients in a bowl and mix well until sugar is complexly dissolved.
  2. Marinate skirt steaks for 2 hours.

 

For steaks:

  1. Preheat your grill.
  2. Brush steaks with olive oil; sprinkle with salt and pepper.
  3. For medium-rare: Cook about 4 minutes per side, turning at 2 minutes for cross marks.

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.

 

 

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

 

 

Apple Wood Smoked Bacon Wrapped Filet Mignon

COOKING (1)

 

Ingredients

2 Filet Mignons

4 slices of thick cut apple wood smoked bacon

Caramelized Onions

    • 2 onions thinly sliced
    • 1 sprig of thyme
    • 1 oz oil
    • 1 tsp balsamic vinegar
    • 1 tsp brown sugar

 

Béarnaise Sauce

  • 3 egg yolks
  • 2 tbsp water
  • 1 tbsp lemon juice
  • 1 tsbp kosher salt
  • 1 cup clarified butter
  • 1/2 bu tarragon
  • 1 shallot
  • 1/2 cup white wine
  • 1/4 cup champagne vinegar

Serve with Roasted or Mashed Potatoes

1. Wrap filets with bacon and hold into place using a toothpick.  Tip, Drive toothpick through meaty portion of bacon, meat will not melt away like fatty portion of bacon during the cooking process.

2. Season Filet with salt and pepper, sear in a sauté pan turning on all side (including bacon) till nicely browned

3. Place into oven at 350 and cook 8 minutes or cooked until desired temperature is reached.

For onions

1. Place all ingredients (except balsamic vinegar)in a pan and cook on very low heat for 45 minutes stirring occasionally.

2. When onions are browned add balsamic vinegar and remove from heat. Season with salt and pepper.

Bernaise

1. Over bain marie, in large bowl, combine yolks, water, lemon juice and salt. Whisk to sabayon until yolks are thick.

2. Place on towel and drizzle in melted butter. Butter should be warm only. Adjust with cold water.

3. Season and note balance for acid and salt.

4. Reduce tarragon, shallots, wine and vinegar till almost dry

5. Combine into hollandaise.

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