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.

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. 

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.

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.

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

1 egg beaten

¾ cup sour cream

4 oz. butter unsalted melted

1 teaspoons salt

2 cups all purpose flour

Mix all ingredients well, wrap tightly in plastic wrap and let rest in refrigerator for at least 45 minutes before rolling out.

 

1 pound Yukon Gold potatoes, peeled, cooked, and mashed

2 teaspoons chopped chives

8 oz. white cheddar cheese

2 tablespoons sour cream

1 teaspoon white pepper

2 teaspoons salt

Mix well.

 

1/2 yellow onion diced

2 cloves garlic sliced

2 cups sliced brussel sprouts, sliced lengthwise

3/4 c sliced andouille sausage

In a heavy bottom saute pan over medium heat, cook onion in olive oil until transparent, add sausage and brussels cook until brussel are a bit sweated and add garlic.