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.

¼ lb. All-Purpose flour

¼ lb. Semolina

2 whole eggs

2 egg yolks

2 tablespoons Extra Virgin Olive Oil

1 tablespoon Kosher salt

 

1 lb. of Pork Shoulder

1 lb. of Boneless Beef Chuck Short Rib

1 medium onion, small dice

1 stalk of celery, small dice

1 medium carrot, small dice

8 cloves of garlic, minced

4 or 5 bay leaves, depending on size

2 sprigs of rosemary

2 sprigs of thyme

1 cup of red wine

4 ½ cups of canned San Marzano tomatoes

1 cup veal stock

Vegetable oil for sautéing

Salt and pepper to taste

Mix the all-purpose flour and semolina together. Mound the flour on a flat, non-porous work surface and make a well in the center. In this well add the whole eggs, egg yolks, olive oil and salt. Use a fork to mix them together. As you whisk the liquids, slowly add flour from the outside of the well into the center until you have incorporated it all.

At this point the dough will be formed, and it will require kneading with your hands for 5 to 10 minutes. Once finished allow dough to rest by covering with a towel or plastic wrap and set aside for 30 minutes.

After 30 minutes, cut into 4 equal size pieces and follow the procedure for making pasta sheets with your pasta roller. Once sheets are formed, place on cutting board and cut into random triangles. Lightly flour the pieces after they are cut so they do not stick to one another.

Preheat the oven to 375°. Cut your pork shoulder and beef short rib into large chunks and season with salt and pepper as desired. Lightly oil a large sauté pan and heat to high. Place the meat into the pan, but do not crowd the pan. Sear the meat on all sides until golden. Remove from the pan and set aside. Reduce your heat to low. Place the onion, celery, carrot, garlic, bay leaves, rosemary and thyme into the same pan. When these items begin to be translucent (4 or 5 minutes) add the wine and reduce by 1/3 cup. Place the seared meat, the contents of the sauté pan, the canned tomatoes, and veal stock into a deep 8 x 8 baking dish. Lightly season and cover with saran wrap and then aluminum foil. Place the dish into your preheated oven and cook for 3 hours. When finished the meat should be very tender. After it has cooled shred the meat into edible pieces and gently smash any large tomato chunks.

Bring a large pot of salted water to a boil. While water is coming to a boil, reheat your sauce in a large sauté pan, allowing space to add in cooked pasta. Cook your pasta for 3-4 minutes, as fresh pasta will cook much faster than dried pasta. Drain pasta in a colander and place it directly in the sauce. Allow for pasta to cook in the sauce to absorb more of the flavor. Top with Parmesan cheese and drizzle with extra virgin olive oil.

4 eggs (one per serving)

1 tablespoon extra virgin olive oil

1 large pinch salt

1 large pinch fresh cracked pepper

1 cup all-purpose flour

Method:

Add 4 eggs, the olive oil, salt and pepper to a food processor with the blade attachment in it and pulse a few times to combine.

Add ½ cup flour to the processor and pulse until well mixed, test for the stickiness of the pasta. Gradually keep adding flour (about ¼ cup more) to the processor and pulse until well mixed and the pasta is no longer sticky. You should start to see a small dough ball form in the processor. Remove dough and form into a ball.

Using a pasta machine, roll out the dough to flat sheets, dusting with flour to help flatten and use as desired.

Dollop 1 tablespoon of mascarpone per ravioli on a sheet of pasta. Brush the edges of pasta sheet with water, fold sheet over the ricotta and seal. Cut a circle around each dollop using the rim of a glass. Shape the ravioli around your finger and boil in water for 2 minutes.

Don’t let it dry! Fresh pasta should be kept covered by a moist towel and if stored should be wrapped in air-tight plastic.

Medium dice the onions, peppers, and celery, sauté in butter until just starting to break. Add garlic and sauté briefly. Fold in dice tomatoes, and rest of ingredients with 1 c water. Bring up to boil and let simmer 20-30 minutes. Puree half and return to batch. Check seasonings.

1 lb. pork shoulder

2 cups milk

2 cups pork or chicken stock

5 sprigs thyme

5 peeled shallot

4 garlic cloves

2 cups red wine

4 roma tomatoes chopped

Season the pork with salt and pepper. Add the pork in a single layer in an oven proof skillet. Sear over moderately high heat until the pieces are golden brown all over, about 12 minutes. Add the shallot and garlic and cook until softened and browned in spots, about 8 minutes. Add the tomatoes and their juices and bring to a simmer. Add the red wine and thyme sprigs and cook over high heat until the wine is reduced by half, about 5 minutes. Add the stock and milk and bring to a boil. Cover and simmer over low heat until the pork is very tender, about 2 hours.

Using a slotted spoon, transfer the pork and vegetables to a food processor; discard the thyme sprigs. Pulse just until the pork is shredded. Scrape the shredded pork and vegetables back into the casserole. Stir in the chopped parsley, oregano and crushed red pepper and season with salt and pepper.