Hills Own Recipes

Lamb Ragout

½ lb. pancetta, diced small
1 yellow onion, diced small
2 carrots, peeled and diced small
2 stalks celery, diced small
2 cloves garlic, minced
2 lbs. ground Ohio lamb
6 oz. tomato paste
1 cup dry white wine
1 cup whole milk
3 tablespoons fennel seed
2 tablespoons ground cardamom
1 orange, quartered
coarse salt
1 cup roughly chopped mint leaves
1 ½ cups roughly chopped unsalted pistachios
2 tablespoons unsalted butter 
In a large pot over moderate heat, render pancetta slightly with a drizzle of extra-virgin olive oil. (Do not brown.) When pancetta is translucent, about 8 minutes, add onion, carrots, celery, and garlic. Lower heat and sweat until vegetables are translucent and soft, about 12 minutes. (Do not brown.) Add lamb and cook, working it with a wooden spoon until it loses its pink color, about 12 minutes.
Add tomato paste and cook, stirring frequently, until it turns rust colored, 3 to 5 minutes. Add up to ½ cup water and stir to loosen tomato paste so it doesn't burn. Add wine and simmer 2 minutes, stirring and scraping the pot with the wooden spoon to loosen any browned bits of meat. Add milk, fennel seed, cardamom, orange, and 1 tablespoon salt. Stir to combine. Cover and barely simmer over extremely low heat until flavors are well blended, about 1 ½ hours. Skim off fat and discard, remove orange, and season with salt to taste. Stir in mint and pistachios. Add butter and reduce until sauce clings to the back of a spoon.

Roasted Leg of Lamb

1 5-to-7-pound leg of Ohio lamb 
1/2 cup yogurt 
1/4 cup chopped fresh mint 
2 tablespoons orange zest 
2 teaspoons ground cardamom 
1 teaspoon salt
2 teaspoons freshly ground black pepper
Heat the oven to 425º. Mix together the yogurt, mint, orange zest, cardamom, salt and pepper; rub the meat all over with the yogurt mixture.
Put the lamb on a rack in a roasting pan. Roast for 30 minutes, then turn the heat down to 350º.
After about 1 hour (total) of roasting, check the internal temperature of the lamb with an instant-read thermometer. Continue to check every 10 minutes; when it reaches 140, remove from oven. Let it rest for a few minutes before carving. 

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.