Hills Own Recipes

Lamb Kebabs

Ohio lamb shoulder roast, cut into 1-inch cubes
olive oil
salt and pepper, to taste
 
Brush lamb with oil and sprinkle with salt and pepper. Place on preheated grill. Grill lamb on covered grill, over medium coals about 10 minutes per pound or until instant-read thermometer inserted into chops registers 160 degrees F for medium or to desired doneness, turning once. Lamb may be brushed with fresh herbs, citrus zest, wine or spices during last half of cooking time.

Port Wine Short Ribs with Au Gratin Potatoes

6 bone-in beef short ribs
3 ribs celery, chopped
2 carrots, chopped
2 or 3 onions, chopped
1 tablespoon fresh garlic
1 tablespoon black pepper
1/3 cup brown sugar
4 oz. port wine
1 quart water
1/2 cup flour
3 tablespoons butter
2 oz. Stilton Bleu Cheese
 
Preheat oven to 325 degrees.
 
Season short ribs with salt, then sear for 2 minutes per side. Place celery, carrots, onions and garlic in bottom of roasting pan with short ribs on top. Mix together pepper, brown sugar, water and port wine and add to pan. Cover with foil and cook in oven for three hours.
 
Remove short ribs from pan and keep warm. Strain off liquid. Combine butter and flour in sauce pan and whisk together over medium heat to form a roux. Cook for three minutes. Pour in strained liquid, bring to a boil, reduce heat and let liquor reduce by half. Slowly add bleu cheese while whisking over low to medium heat. Whisk continuously until cheese is melted.
 
Au Gratin Potatoes
 
3/4 lbs. Russet potatoes, peeled and thinly sliced
1/3 yellow onion, thinly sliced
4 oz. shredded Gruyere cheese
2 teaspoons minced garlic
salt and pepper, to taste
1 teaspoon ground nutmeg
4 tablespoons butter
8 oz. heavy cream
 
Preheat oven to 350.
 
Sauté onions over medium heat until translucent. Add heavy cream and garlic. Bring to a simmer, then whisk in nutmeg and butter. Simmer until butter is melted.
 
Layer sliced potatoes in a casserole dish. Pour cream mixture over and gently shake dish to incorporate. Cover with foil and bake for 15 minutes. Remove foil and bake for an additional 15 minutes to brown top.
Allow to stand for 10 or 15 minutes before cutting.
 
Brussels Sprouts
 
1 lb. brussels sprouts, quartered
1/3 cup dried cranberries
1/3 cups walnuts, chopped
1/3 red onion, sliced
1/4 tomato, diced
1 oz. balsamic vinegar
1/2 oz. extra virgin olive oil
1/3 cup Parmesan cheese, to garnish
 
Heat sauté pan and add oil. Put sprouts in and let cook for about 5 minutes, stirring often. Add onion and sauté 3 more minutes. Add cranberries, walnuts, red onion, tomato, balsamic vinegar and olive oil. Simmer until all ingredients are thoroughly heated. 
 
Place on serving dish and garnish with Parmesan.

Andes Mint Cheesecake: Lexi's On Third

1 1/2 lbs. cream cheese, softened
1 can sweetened condensed milk
2 1/2 cups sugar
3 eggs
1 cup brown sugar
2 tablespoons vanilla extract
2 drops green food coloring
1 bag Andes mint chocolate crumbles
1/2 bunch fresh mint
12 quart heavy whipping cream
1/2 cup sugar 

 
Preheat oven to 325 degrees.

 
In mixing bowl, add first seven ingredients. Mix just until thoroughly combined. Fold in mints and place in spring form pan. Place in water bath and bake for 90 minutes. Turn off oven but do not open door. Let sit until cool, about an hour.

Chicken alla Mattone & Risotto with Brunello: Rigsby's Kitchen

Risotto with Brunello

9 ounces Arborio rice
1 pint good red wine
1 small white onion, chopped
1/2 pound butter
1 ounce Parmigiano-Reggiano
1 pint water
1 tablespoon heavy cream
Kosher salt, to taste
2 good pinches of sugar

Bring some water to boil in a pot with a little salt. Melt butter another sauce pan. Add onions a saute until softened and a blond color. Add the rice and saute for a few minutes, adding a pinch of salt and ground pepper. Add the red wine, and two pinches of sugar. Let the wine cook a little and then add some water.  Gradually add some more water as the rice cooks and absorbs the liquid.

The risotto should take about 20 minutes. Toward the end add the cream, a little more ground pepper. Just before serving add the Parmigiana. The risotto should be rich and creamy, not too tight, like a porridge. Check for seasoning.  

Chicken alla Mattone

1 whole Chicken cut in half
zest from 2 lemons
zest from 2 oranges
1 cup extra virgin olive oil
1 tablespoon chopped rosemary
1/2 tablespoon chopped thyme
2 garlic cloves, sliced
1/4 fennel bulb
Kosher salt
Freshly ground black pepper
1 large cast iron skillet
1 large brick, covered with aluminum foil
1 cup olive oil for cooking

Pre-heat oven to 475 degrees.

Put the zest, olive oil, garlic and herbs and pulse briefly in blender. Rub this mixture all over the chicken. Place in the refrigerator overnight.

When ready to cook take the chicken out of the marinade, season with salt and pepper. Heat olive oil in the cast iron skillet over medium-high heat. When oil just starts to smoke, add chicken, skin side down and weigh down the chicken with the brick. Cook for several minutes over medium-high heat. then turn the heat down to medium and continue to cook on top of the stove for 10 or 12 minutes.

Then take off the brick, and carefully turn the chicken the skillet over with a pair of tongs, (make sure the chicken skin in starting to brown nicely).

Put the skillet in the oven and cook uncovered for about 20-25 minutes. (You may check the doneness of the chicken with an instant-read thermometer. Put it into the meatiest part of the thigh and the chicken is cooked if the temperature is 165 degrees).

Remove the chicken from oven and transfer from the skillet to a warm platter. (Save the hot oil in the skillet). Let rest for 5 minutes. Place the chicken on a cutting board and separate the breast from the thigh. Cut the drumstick off the thigh and slice the breast into 4 slices. Divide the 8 slices of breast on four plates and give each person either a thigh or a drumstick. Drizzle a little of the cooking oil over the chicken.  

Arugula and Tangerine Salad: Rigsby's Kitchen

Order all the ingredients for this recipe at our online store here. 

4 ounces arugula
1/2 cup almonds, toasted
1/4 fennel bulb
4 tangerines, peeled and separated into segments
1/4 cup Extra Virgin Olive Oil
1 tablespoon lemon juice
Kosher salt and freshly ground black pepper
Chunk of Pecorino Romano 

Trim the root from the fennel and peel off any bruised outer leaves, slice into paper thin slices. Add the arugula, fennel, tangerines, olives and almonds together in a bowl. Drizzle with olive oil, add lemon juice, season with salt and pepper and toss gently to combine flavors.

Divide evenly onto 6 salad plates and using a vegetable peeler, shave thin slices of pecorino over each salad.

Wedge Salad: M at Miranova

Order all the ingredients for this recipe at our online store here. 

Salad:
2 heads iceberg lettuce
2 cups Cabernet Buttermilk Dressing
2 tablespoons red onion, minced
3 ounce gorgonzola cheese
6 roma tomatoes
3 ounces caramelized bacon
1/4 cup parsley leaves
salt and pepper, to taste

Cut heads of iceberg in half and then cut each half into thirds. Plate two wedges per person and divide remaining ingredients evenly between salads.

Cabernet Buttermilk Dressing:
1/4 cup buttermilk
1 1/2 cup mayonnaise
1/8 Cabernet vinegar
1 teaspoon parsley leaves, chopped
1 teaspoon rosemary leaves, chopped
1 teaspoon thyme leaves, chopped
1/8 cup shallot, minced
salt and pepper, to taste

Mix all ingredients together until well incorporated.

Roasted Roma Tomatoes:
6 roma tomatoes
2 tablespoons Extra Virgin Olive Oil
salt and pepper, to taste

Quarter tomatoes and toss with oil and seasoning. Roast at 350 for 15 minutes. Allow to cool. Remove skins and seeds and cut into strips.

Caramelized Bacon:
3 ounces bacon
2 tablespoons brown sugar

Lay bacon in a single layer on a baking sheet. Distribute sugar evenly to cover. Bake at 350 for 10 minutes. Allow to cool and cut into strips.

 

Pork Chops & Brussels Sprouts: M at Miranova

Order all the ingredients for this recipe at our online store here.

6 pork chops brined
1 cup apple cider
3/4 cup apples, peeled and diced
1 cup demi glace
2 tablespoons butter
cooking oil, as needed
1/4 cup candied nuts
salt and pepper, to taste
Heat a large saute pan with oil until hot. Sear pork chops until golden brown and finish in oven. Pour out remaining fat but keeping the browned bits in the pan. Deglaze with cider and add apples. Coo until reduced to 1/8 cup liquid. Add in demi glace. While sauce is boiling stir in butter and season. Plate with brussels sprouts and garnish with the nuts. 

Brussels sprouts:
12 ounces brussels sprouts leaves
1 1/2 ounces shallots, sliced into rings
1 tablespoon garlic, minced
2 tablespoons Extra Virgin Olive Oil
Set a pot of heavily salted water to boil. Heat a saute pan with oil and begin to toast garlic and shallot until aromatic. Cook the leaves in the water and strain. Add to the saute pan and saute briefly, tossing all ingredients together. Set a pot of heavily salted water to boil. Heat a saute pan with oil and begin to toast garlic and shallot until aromatic. Cook the leaves in the water and strain. Add to the saute pan and saute briefly tossing all ingredients together.

Brine for Pork:
3 cups water
1/4 cup salt
1/2 cup brown sugar
1 cup apple cider
2 tablespoons peppercorns
2 tablespoons dijon mustard
6 sprigs thyme
3 sprigs rosemary
Bring all ingredients to a boil. Stir to dissolve salt and sugar and remove from heat. Cool completely to refrigerator temperature and strain out solids. Cover the chops with the liquid and refrigerate for 6 hours.

pork chops and sauce