• 1 St Louis Rack of ribs, silver skin removed on back
• 2 TBSP kosher salt
• 1 TBSP brown sugar
• 1-2 TBSP Chinese Five Spice blend
• 1 pineapple, bottom trimmed and skin removed
• 1-2 cups of your favorite BBQ sauce.

PREPARATION:

1. In a small bowl, mix together salt, brown sugar and Chinese Five Spice powder. Season ribs generously with spice blend.
2. Remove all but one oven rack and place on the lowest track. 
3. Preheat the oven to 275*.
4. Smother the bottom and sides of the trimmed pineapple in BBQ sauce.
5. Wrap the seasoned ribs around the BBQ sauce smothered pineapple and use wooden skewers to secure. 
6. Tightly wrap the rib wrapped pineapple in foil and place on a rimmed baking sheet.
7. Bake for 4-5 hours until the meat is tender and begins to pull away from the bone.
8. To serve, let the meat rest for 15 minutes. 
9. Remove the ribs from the pineapple and slice between each bone. Slice the pineapple into cubes. 
10. Serve the ribs and pineapple together on a platter and smother with additional BBQ sauce.

Anna’s Chef Tip: The leafy top of the pineapple can make a fun centerpiece on the serving platter.

• 2 lbs raw peeled + deveined shrimps
• 2 cloves garlic
• 2/3 cup panko breadcrumbs
• 4 scallions thinly sliced
• 1 tsp salt
• 1 tsp garlic powder
• 1 inch piece ginger grated
• 2 tbsp lemon juice
• 2 eggs beaten
• 1/3 cup neutral oil like canola, sunflower, avocado
• Buns of choice (I love brioche buns)

MANGO GUACAMOLE INGREDIENTS:

• 1 mango diced
• 2 avocados diced
• 1/4 red onion finely diced
• handful of cilantro finely chopped
• 1 juice of lime
• 1 tsp salt
• 1 tsp pepper

SPICY MAYO INGREDIENTS:

• 1/2 cup Mayo
• 1 tbsp sriracha more or less to taste
• 1 tsp soy sauce

PREPARATION:

1. Divide the shrimp in half. Using a sharp knife, coarsely chop half the shrimp into ½” chunks. Combine the second half into a food processor with the fresh garlic and puree into a smooth paste.

2. In a large bowl, mix together the pureed shrimp with the chopped shrimp, scallions, salt, garlic powder, ginger, lemon zest and whisked eggs.

3. Line a baking sheet with parchment paper.

4. Lightly oil your hands with avocado oil to keep the shrimp mixture from sticking to your skin and create patties with about ½ cup shrimp mixture, gently packing and forming into thick disks. Arrange on the parchment lined baking sheet. 

5. Chill for 30 minutes.

6. When ready to cook, heat avocado oil in a medium fry pan and sear patties over medium heat for about 4 minutes on each side or until cooked through.

7. Serve with Spicy Mayonnaise, and Mango Guacamole on Brioche Buns.

For the spicy mayo:

Whisk together the mayo, sriracha and soy sauce. Chill until ready to serve.

For the Mango Guacamole:

Mix together the diced mango, avocados, red onion, cilantro, lime juice, salt and pepper. Chill until ready to serve.

• 1lb thinly sliced bresaola or Genoa salami. (Making sure its a large round shape is most important) 
• 1 cup ricotta cheese 
• 1/4 cup parmigiano cheese, grated + more to shave on the dish
• 1-2 lemons, zested & juiced
• 2 tbsp fresh parsley, chopped 
• 1 tsp garlic powder
• Salt and pepper to taste 
• Olive oil, parsley and parm to garnish 

PREPARATION:

1. In a medium mixing bowl, stir together ricotta, parmigiano, lemon zest and juice, fresh parsley, garlic powder, salt and pepper.
2. Place a teaspoon of the ricotta mixture in the center of one slice of bresola and pinch to shape into a tortellini. 
3. Chill until ready to serve. Dress with a light drizzle of extra virgin olive oil, parmigiano shavings and fresh herbs just before serving.

• 3 cups graham cracker crumbs
• 1 1/2 sticks unsalted butter, melted
• 2 cups heavy cream
• 16 ounces chocolate, cut in small pieces
• 6 large eggs
• 2 teaspoons vanilla extract
• 1–2 bags (10 ounces each) large marshmallows (not all will be used)

UTENSILS:

• 9″ x 13″ Baking Dish or Cast-Iron Skillet 
• 2 Large Bowls
• Whisk

PREPARATION:

1. To install the grill grate, position it flat on top of the heating element so it sits in place, then close the hood.
2. While holding the smoke box open, use the pellet scoop to pour pellets into the box until filled to the top.
3. Select BAKE. Select WOODFIRE FLAVOR. Set temperature to 325F, and set time to 35 minutes. Select START to begin preheating (preheating will take approx. 5–9 minutes).
4. In a large bowl, add the graham cracker crumbs and melted butter and mix until evenly combined. Transfer to a 9” x 13” glass baking dish and press into an even layer using your hand or the bottom of a measuring cup, going 3/4 of the way up the sides of the dish.
5. In a microwave-safe glass, heat the cream until bubbling, about 2 to 3 minutes. Place chocolate in a large bowl, then pour hot cream over and let sit for 5 minutes. Whisk cream and chocolate until combined, then whisk in the eggs and vanilla. Pour chocolate mixture into the prepared crust.
6. When the unit beeps to signify it has preheated and ADD FOOD is displayed, open the hood and place the dish on the grill grate. Close hood to begin cooking.
7. When 5 minutes remain, open the hood, and evenly cover with marshmallows. Close hood to continue baking.
8. When cooking is complete, open the hood and remove from the grill. Let cool completely before slicing.

• 2 whole chickens (7–8 pounds each)
• 1/2-1 cup spice rub seasoning of choice
• Kosher salt, as desired
• Ground black pepper, as desired

PREPARATION:

1. To install the grill grate, position it flat on top of the heating element so it sits in place. Plug the thermometer into the unit.
2. Liberally season both chickens on all sides with desired seasoning, salt, and pepper. Place chickens on the grill grate, insert thermometer into the thickest part of the meat, then close hood over cord.
3. While holding the smoke box open, use the pellet scoop to pour pellets into the box until filled to the top.
4. Select SMOKER, set temperature to 375F, and select PRESET. To set the thermometer, select CHICKEN. Select START to begin cooking. There is no preheat time for the Smoker function. The pellets will go through an ignition cycle (IGN) for 3–6 minutes, then the grill will begin cooking and the timer will begin counting down.
5. When cooking is complete, open the hood, remove chickens from the grill, and let rest for at least 20 minutes. Serve with desired side dishes and sauce.

• 1 Vanilla Pound Cake 
• 4 TBS good butter, room temperature
• ¼ cup +/- granulated sugar

For the roasted berries in wine

• 4 cups of your favorite berries, strawberries, raspberries, blackberries and/or blueberries are all nice fresh is best
• ¼ cup granulated sugar
• Zest from ½ lemon
• 1 sprig of fresh thyme
• ½ cup red wine like Chianti or Pinot Noir

PREPARATION:

1. Preheat your grill on high.
2. Slice The Fresh Market pound cake into 1 ¼” slices. Smother both sides generously in butter and heavily sprinkle with granulated sugar.
3. Drop the heat to low on your grill and gently place the butter and sugared pound cake directly on the cooking grids. Sear 2-3 minutes until color forms. Flip and sear on the second side 2-3 minutes.
4. Meanwhile, in a grill safe pan, combine the berries, sugar, lemon zest, fresh thyme and wine. Place over direct heat on the grill and roast for 10-15 minutes until berries have released their juice, broken down slightly and reduced slightly into a syrupy thickness. Lower the heat if necessary, so as not to burn the berries. Raise the heat if necessary so the mixture bubbles gently and can reduce.
5. Discard thyme sprig and transfer sauce to a serving pitcher or bowl.
6. To serve, plate the grilled pound cake, followed by a scoop of ice cream (like Graeter’s Vanilla Bean) and top with the roasted berries in wine sauce.

• 1 bunch asparagus
• 2 TBS avocado oil
• 1 head fennel, fronds removed, halved and cored and finely slice crosswise
• ½ cup fresh dill, chopped
• 1/3 cup Castelvetrano olives, torn into thirds

For the Vinaigrette:

• Juice from 1 lemon, about ¼ cup
• 1/3 cup Extra Virgin Olive Oil
• 1 tsp Dijon mustard
• ½ tsp honey
• 1 TBS nutritional yeast
• 1 clove garlic, minced
• 1 Tsp Rice Vinegar
• Salt and pepper

PREPARATION:

1. Preheat your grill. 
2. Trim the bottom 2” off of the asparagus and toss with avocado oil. Grill over high direct heat for 2-3 minutes, just until grill marks can be seen.
3. Cool for 10 minutes then chop into 2” pieces. 
4. In a mixing bowl, toss together the chopped asparagus, sliced fennel, dill, torn olives and vinaigrette to taste.
5. Serve chilled or at room temperature

For the Vinaigrette:

1. Combine all ingredients in a sealable jar. Whisk or shake vigorously for 20 seconds to emulsify. Taste for salt, pepper and vinegar. Store in the refrigerator for up to one week, until ready to serve.

INGREDIENTS:

• 1 –12-14 lb whole brisket
• 2 Tablespoons — coarse Kosher salt
• 2 Tablespoons — coarse ground black pepper

PREPARATION:

1. Store your brisket in the refrigerator until you are ready to start trimming. Cold briskets are much easier to work with. Flip your brisket over so the point end is underneath. Remove any silver skin or excess fat from the flat muscle. Trim down the large crescent moon shaped fat section until it is a smooth transition between the point and the flat. Trim any excessive or loose meat and fat from the point. Square the edges and ends of the flat. Flip the brisket over and trim the top fat cap to about 1/4 of an inch thickness across the surface of the brisket.
2. In a mixing bowl or empty spice container, mix the salt and pepper. Share over the brisket to evenly distribute the spices on all sides.
3.  Preheat your smoker to 225° F using indirect heat and hardwood smoke. Place the brisket on the smoker with the point end facing your main heat source. This is a thicker part of the brisket and it can handle the additional heat. Close the lid and smoke until an internal thermometer reads 165° F (usually takes around 8 hours).
4. On a large work surface, roll out a big piece of butcher paper (or foil) and center your brisket in the middle. Wrap the brisket by folding edge over edge, creating a leak proof seal all the way around. Return the wrapped brisket to the smoker, seam side down so the weight from the brisket crimps the edges of the paper wrap down tight.
5. Close the lid on the smoker and, maintaining 225°F, continue cooking until the internal temperature of the brisket reaches 202° F in the thickest part of the meat (takes anywhere from 5-8 hours).
6. Remove the brisket to a large cutting board and allow to rest for 1 hour before slicing.

For the Burnt Ends

INGREDIENTS:

• 24 Ounces — Brisket Burnt Ends (the ends of your smoked brisket)
• 1 Cup — Veal Demi-Glace
• 1 Cup — Tart Cherry Juice
• 1/2 Cup — Cherry Preserves
• 1/2 Cup — Levy BBQ Sauce
• 4 Ounces — Woodford Bourbon
• 4 Ounces — Fried Onions
• 1 Ounce — Fried Rosemary

PREPARATION:

1.  Preheat the smoker to 250° F and smoke with cherry wood for a Sweet Smoky Flavor.
2.  In a pot, combine: 1 Cup Demi, 1 Cup Cherry Juice, 1/2 Cup Cherry Preserves, 1/2 Cup Levy BBQ Sauce And 4 Ounces of Bourbon. Cook over medium heat for 5 Minutes until it begins to thicken, then remove from heat.
3. Place the Brisket Burnt Ends in a pan, then pour the sauce over the top. Cover with foil, then place it on the Smoker for an hour.
4.  Remove the foil the last 15-20 Minutes to help the sauce tack up.
5.  Remove from the smoker once the Burnt Ends reach an internal temperature of 200°F.
6. Garnish with Crispy Onions and Rosemary.

• Woodford Reserve 
• 1.5 oz. Woodford Reserve Straight Bourbon Whiskey
• 2 oz. Lemonade
• 1 oz. Cranberry Juice

PREPARATION:

1. Add ingredients to mixing glass and stir. Pour over ice. 
2. Garnish with a lemon twist.

• 2 sheets puff pastry (typically one package contains 2 sheets)
• ¾ cup brown sugar
• 2 TBSP cinnamon 
• 6 TBSP butter, melted
• ¼ tsp kosher salt
• 1 egg, whisked

FOR THE GLAZE:

• 1 cup confectioner’s sugar
• ¼ Cup whole milk
• 2 TBSP butter, melted
• 1 Tsp vanilla extract
• Pinch of salt

METHOD:

1. Preheat the oven to 350* and line a baking sheet with parchment paper.
2. Dust a clean work surface with a tablespoon of flour and unfold the puff pastry sheet. 
3. Use a rolling pin to even out the puff pastry sheet and smooth any crease that may have that formed from the packaging.
4. In a small bowl, whisk together the brown sugar, cinnamon, butter and salt.
5. Use a spoon to generously smear the brown sugar mixture over the entirety of the pastry
6. sheet leaving a 1” edge completely uncovered. 
7. Use a pastry brush to baste the 1” clean surface length with butter. This will act like glue when we roll up the bun.
8. Carefully roll the sheet up and gently press the seal. 
9. Use a sharp knife or dental floss to create 8 equal buns. 
10. Arrange spiral side up on parchment paper and brush with egg wash.
11. Bake for about 20 minutes or until buns have poofed and are golden brown.
12. Meanwhile, prepare the glaze by whisking together the confectioners sugar, whole milk, butter, vanilla and pinch of salt.
13. Place baked buns on a cooling rack and then drizzle with glaze on top and serve.
14. Bonus points… if you add some sprinkles!

• 1 each Pineapple, small diced
• 2 each Shallots, small dice
• ¼ cup Cider Vinegar
• 4 Tbsp  Sugar
• 1 ½ Tbsp Salt
• 1 Tbl Pepper
• 2 Ripe Mango small dice
• 2 each  each Jalapeno, small dice
• Red bell pepper, small dice
• ¼ cup Cilantro, fine cut

PREPARATION:

1. In a mixing bowl place all of the ingredients.
2. Stir the mixture to incorporate.
3. Remove from the bowl and place in storage containers.
4. Cover, rotate, & refrigerate.

• 500 gr All Purpose flour
• 300 gr water, room temp
• 0.5 tsp sea salt
• 10 gr neutral oil, e.g. Vegetable, canola, avocado, grapeseed

PREPARATION:

1. In a bowl or stand mixer with dough hook, mix flour, water, sea salt until it resembles a smooth ball.
2. This can be 2-3 min on medium speed in a machine, or 5 min by hand.
3. Add the oil to coat the dough. Press down into a disc.
4. Cover with plastic wrap touching the dough and allow to rest 30 min to 1 hour.
5. Refrigerate or freeze if you are not using it immediately.
6. To stretch, gently remove the dough and use at room temperature.
7. Put a large pot of water to boil on high heat.
8. Coat the smooth, clean work surface with some extra neutral oil as well as the dough so it doesn’t dry out.
9. The oil, as well as room temp dough around 70f will allow the dough to be more extensible.
10. Press the dough into an evenly thick rectangle, 8″ x 12″
11. Use a pastry cutter to portion evenly 8 strips, 2″ x 6″
12. Press down on each strip to flatten, then holding the ends between thumb and forefinger, stretch out to your wingspan.
13. Press the extended noodle onto your work surface. Repeat with other noodles before cooking.
14. Pnce all the noodles are ready and stretched out, drop them one by one into the boiling water.
15. Cook in boiling water 1.5-2 minutes until al dente and toothsome.
16. Serve with sauce, chili crisp and protein like braised, pulled pork

For the Noodle Sauce:

INGREDIENTS:

• 500 gr shiitake dashi
• 200 gr tamari
• 50 gr sherry vinegar
• 20 gr sesame oil
• To plate:
• 400 gr biang biang noodles
• 5 gr sichuan peppercorns, toasted, crushed, fine
• 10 gr chili crisp
• 30 gr carnitas or braised, pulled pork, or sauteed mushrooms
• 1 teaspoon fried shallots
• 1 teaspoon fried garlic
• 1 tablespoon scallion, sliced into thin rings

PREPARATION:

1. In a quart, mix sherry vinegar, soy, shiitake dashi and sesame oil. This is the liquid to toss the noodles in.
2. To plate, toss noodles with 30 grams of sauce.
3. Top with chili crisp, Sichuan peppercorns, braised pork and/or sauteed mushrooms, fried shallots, fried garlic, scallion.
4. Serve hot and enjoy.

• 1 dried pasta 
• 2 cups batch of yellow tomato sauce 
• 1 cod or hake 
• 2T Calabrian chili diced up 
• 2 cups English peas 
• Thai basil leaves 
• 1 lime 

PREPARATION: 

1. Cook the diced fish in the tomato sauce 
2. Add cooked pasta 
3. Finish with English peas, lime juice, and Calabrian chili
4. Top with basil leaves 

Yellow Tomato Sauce 

INGREDIENTS:

• 1 head of fennel diced
• 12 cloves of garlic sliced
• 1 onion diced 
• 2 yellow bell peppers seeded and diced 
• 1 cup of EVOO 
• 2 can of yellow tomato 

PREPARATION:

1. Cook fennel/ onion/ garlic/ yellow pepper in EVVO till tender 
2. Add the can of yellow tomato, bring to a boil 
3. Blend in food processor till smooth

More Chef's Pantry Recipes

Feb 1

Chia Seed Pudding Recipe

Jan 22

Homemade Bone Broth Recipe

• 4 each 6 oz filets of black sea bass 
• 4 oz XO sauce ( recipe follows) 
• 1 Meyer lemon 
• Cilantro leaves from 1 bunch of cilantro 

PREPARATION:

1. Season the fish with a little canola oil and salt 
2. Steamer in bamboo steamer basket till tender, remove to plate 
3. Spoon XO sauce on top 
4. Squeeze Meyer lemon on top 
5. Top with cilantro leaves and serve

For the XO Sauce:

INGREDIENTS:

• 1/2 cup of diced fennel salami 
• 1/2 cup of diced dried scallops or dried shrimp 
• 2 cups of canola oil 
• 1/4 cup diced ginger 
• 1/4 cup diced shallot or onion 
• 1/4 cup diced garlic 
• 1t schezuan peppercorns 
• 1t cumin seeds ground 
• 1t coriander seeds ground 
• 2T dried Korean chili flake 

PREPARATION:

1. Cup the salami and dried seafood in the canola oil till it starts to bubble. 
2. Add the shallots/ garlic/ ginger. Cook till lightly caramelized. 
3. Add the spices. let stand for 1 hour to infuse. 

More Chef's Pantry Recipes

Mar 21

Pasta with Yellow Tomato Sauce & Snap Peas

Jan 18

Creamy Orzo and Cheese Recipe

They start with a base of an African stew or some call soup. It’s made from peppers (it’s so popular she has it ready to go in jars) and it acts like a foundation for the meal and helps to create the flavor profile of the Egusi. You can make this a vegetarian dish or add your favorite protein.

Next, they fry up some plantains and it’s ready to serve. They finished off the spread with Fufu – a starchy, dense side and the best part of this meal, no utensils needed! You can eat with your hands.

All this and more in this special episode of The Chef’s Pantry with Anna Rossi.

INGREDIENTS:

• 3 Bacon Strips, diced
• 1 Yellow Onion, diced
• ¼ cup Maple Syrup
• ½ cup Apple Cider Vinegar
• ¼ tsp Kosher Salt
• ¼ tsp Ground Black Pepper
• 8 cups Baby Spinach, washed
• 2 Heirloom or Vine Ripe Tomatoes, sliced
• 2 T Olive Oil
• 12 Large Scallops, side muscle removed
• 2 T Butter, cubed, cold
• 1 Lemon, squeezed

PREPARATION:

Dressing:

1. In a medium pan over medium heat, add diced.
2. bacon. Stir occasionally, cook until crisp. Remove and set aside, leaving fat in the pan.
3. Add onions, cook stirring occasionally, for 5-6 minutes or until tender.
4. Add Maple Syrup and Vinegar, stir, bring to a boil, reduce heat and simmer until dressing slightly thickens, 6-8 minutes. Remove from heat.

Scallops:

1. Place scallops on a paper towel and pat dry. 
2. Season with Kosher Salt and Pepper. In a large sauté pan over high heat, add olive oil.
   Carefully, place scallops, one at a time into the pan gently
   pressing each. 
3. Season the other side of scallops with Kosher Salt and pepper.
4. Cook until edges of scallops start to brown, carefully turn
   over. 
5. Reduce heat, cook until center is still translucent, additional minute or so. Add butter and lemon juice, swirl gently to melt and incorporate. 
6. Remove Scallops from pan, set aside to assemble salad.

Assembly:

1. In a large mixing bowl, add Spinach. Season with kosher
   salt and pepper. 
2. Spoon warm dressing and mix to incorporate. Add enough dressing to coat thoroughly.
   Arrange sliced tomatoes on plates or a platter. 
3. Top with dressed spinach. 
4. Arrange scallops around. 
5. Spoon Lemon Butter mixture from pan over scallops. 
6. Top dressing with reserved bacon bits.

Chef Phil’s Tips: 

• When searing the scallops, do not shake the pan, only move them to turn over.
  I used some leftover Herb Roasted mushrooms in this salad to bolster the meal. 
• Other items that would be great: Roasted Potatoes, Grilled Asparagus, Roasted/Grilled Bell Peppers.
  Fresh herbs like Parsley, Dill, Tarragon, Fennel tops would add a light layer of
  flavor.

• ½ cup tomato juice
• 1 TBS hot sauce
• ¼ tsp worcestershire sauce
• 1 tsp horseradish
• Juice from ½ lemon

PREPARATION:

1. Whisk together all ingredients. Place in a wide bowl and freeze.
2. Check after 30 minutes. The mixture will have begun to freeze. Use the prongs of a fork to scrape the ice. 
3. Return to the freezer and check every 15 minutes, using the fork to “fluff” the ice. 
4. Continue until the mixture is completely frozen and has a flaky, icy texture.  
5. Keep in the freezer until ready to serve.

• 8 Tbs (1 stick) butter, unsalted
• 2 oz Baker’s Chocolate, unsweetened
• 2 eggs, large
• 1 cup sugar
• 1 tsp vanilla
• 1/2 tsp salt
• 1/2 cup all purpose
• 1/2 cup walnuts, coarsely chopped (optional)

PREPARATION:

1. Preheat oven to 350 F and butter a 9×9″ baker
2. In a small saucepan, melt chocolate squares and butter.
3. Remove from heat and stir in sugar until granules begin to dissolve. Stir in eggs. Add vanilla and salt.
4. Gently fold in flour. Do not overmix. Add walnuts and pour batter into the baker.
5. Bake for 25-30 minutes. These brownies are meant to be gooey so the “toothpick test” will not work.  Instead, I check them at 25 minutes by gently tapping the center with my finger. If the surface holds and has a slight bounce pull from the oven and allow to cool slightly before slicing and serving a la mode.

• 1 cup milk (I’ve been loving cashew as a great milk alternative)
• ¼ cup chia seeds
• 1 TBS date syrup (The Date Lady makes a great one! Honey or maple syrup is also nice)
• ¼ tsp vanilla extract
• ½ cup fresh or frozen mango, pureed
• Toppings: Toasted coconut, passion fruit, crunchy granola, fresh berries and bananas are all some of my favorite

PREPARATION:

1. 4 to 12 hours in advance, prepare the chia seeds by whisking together the milk, chia seeds, syrup, and vanilla extract in a sealable container and refrigerate.
2. To serve, layer parfait style with the pureed mango. Top with your favorite fixin’s. 
3. Tip: This travels well, chilled in a small jar.

INGREDIENTS:

• 2lbs  +/-  beef oxtail 
• 2 lbs  +/- beef marrow bone 
• 1 large yellow onion, halved
• 2 large shallots, halved
• 1x 4” piece of ginger root, halved
• 1 entire head of garlic, halved
• 2 whole Star Anise, toasted
• 1/2 tsp Clove, toasted
• 3 Cardamom Pods
• 1 TBS black peppercorn
• 1 cinnamon stick
• 1 bay leaf
• 1 TBS coriander seeds
• 3 TBS soy sauce (+/- to taste)
• 3 TBS fish sauce (+/- to taste)
• 1 Lime, Juiced (+/- to taste)

PREPARATION:

1. Preheat your oven broiler and position the top rack about 4” from the oven’s top broiling coils.
2. On a large sheet pan, arrange the beef oxtail, marrow bone, onion, shallots, ginger and garlic.  Broil on the top rack for about 4 minutes. Pull from the oven, flip all ingredients over and broil for an additional 4 minutes.  
3. While the bones and aromatics roast, preheat a pan on medium high heat on your stove top.  In a dry pan, add star anise, clove, cardamom, peppercorn, cinnamon, bay and coriander seeds. Toast 2-3 minutes, agitating pan frequently. Remove from heat when the spices release an aroma. 
4. Remove the bones and aromatics from the oven and carefully remove and discard the onion, garlic, and shallot’s papery exterior. Place all broiled ingredients into a slow cooker along with the toasted spices and completely cover with water.  
5. Set the slow cooker on low heat and simmer for 14 hours.
6. After the mixture has simmered for 14 hours, carefully strain the mixture through a chinois or fine mesh strainer and compost the bones and aromatics. Chill and remove the fat layer that solidifies on the top. Return the liquid to a pot, warm and season to taste with soy sauce, fish sauce and lime juice.
7. Freeze until ready to use.

Some ingredients that we love to add to our hot bone broth are thinly shaved strip steak, baby Bok choy, clear glass noodle, maitake mushrooms, shredded radish, zoodles, fried eggs, tofu, bean sprouts, hoisin sauce, lime juice, & chili sauce. Get creative and have fun!

INGREDIENTS:

• 1 ½ – 2 lbs Flank Steak, butterflied and pounded ¼” thin
• 1 tbs steak seasoning, Montreal Rub is great
• ½ cup pesto, either store bought or *recipe to follow
• 9 round slices of provolone
• 6 slices prosciutto, thinly sliced

*For the pesto:

• 2 cups basil, lightly packed
• 1 cup baby greens (kale, Bok choy, arugula are all nice)
• ½ cup pistachios, salted and roasted
• ½-⅔ cup extra virgin olive oil
• 2 garlic cloves, smashed
• ½ cup grated parmigiano
• Kosher Salt & cracked pepper to taste

Equipment: Butchers twine & skewers

PREPARATION:

1. Preheat your outdoor grill or indoor grill pan on medium high.
2. Lay out the butterflied and pounded flank steak on a clean plastic cutting board.  Generously season with the rub of your choice on both sides.  
3. With the flank laid neatly out, begin by layering the surface with pesto, followed by provolone, then prosciutto.  
4. Carefully roll the flank like a cinnamon bun with the fixings on the inside to form a tight log. Tie it off every 2” with butcher’s twine. Then, drive a skewer between each twine and slice just before each twine to form a series of medallions, each one with one skewer and one twine. 
5. Drizzle with a little olive oil or grapeseed oil and place over direct heat so that the flat spiral surface of the pinwheel is touching the hot surface. Cook for about 4 minutes per side then reposition over indirect heat and continue to cook until the internal temperature reads between 125*-130*. Let the meat rest for 10 minutes before serving.

For the pesto:

1. In a food processor, pulse garlic and pistachios.  Add basil and greens. Slowly add extra virgin olive oil with the processor running.  Add parmigiano. Taste. 
2. Adjust reasoning with salt and pepper and add more olive oil to reach the perfect sauce consistency.
3. Keep chilled in an airtight container until ready to serve.

• 1 pound orzo pasta
• 1 TBS + ½ tsp Kosher Salt
• 4 ounces Parmigiano-Reggiano, grated (about 2 cups), plus extra for serving
• 5 tablespoons unsalted butter, cut into 5 pieces

PREPARATION:

1. Bring 2 ½ quarts water to boil in a large pot.
2. Add orzo and 1 tablespoon salt and cook, stirring frequently, until al dente.
3. Reserve 1 cup cooking water, then drain pasta and return it to pot.
4. Add Parmigiano-Reggiano, butter, reserved cooking water, and 1/2 teaspoon salt to pot.
5. Set pot over low heat and, using a wooden spoon, stir rapidly to combine the cheese, butter and pasta water, about 1 minute.
6. Remove pot from heat, cover, and let pasta sit for 1 minute.
7. Toss pasta vigorously once more so sauce thoroughly coats pasta and any cheese clumps are emulsified into sauce, about 30 seconds. 
8. Season with salt to taste. Serve hot.

INGREDIENTS:

For the salmon:

• 4X 6oz filets of salmon, opt for wild caught North Atlantic when possible
• 2 TBS EVOO
• 1 TBS adobo, “Louisa” makes a delicious blend

For the sauce:

• 2 TBS EVOO
• 1 shallot, minced
• 2 cloves garlic, minced
• ¾ cup pomegranate juice
• 1 tsp dijon mustard
• 1 TBS honey
• Salt & Pepper

For the topping:

• 3 TBS EVOO
• ½ cup pecans, coarsely chopped 
• ½ cup pom arils
• 1 tsp rosemary, minced
• ½ cup fresh parsley, coarsely chopped
• Zest from orange

PREPARATION:

For the salmon:

1. For “hassel back” slice the salmon filet crosswise against the grain all the way down until the knife barely reaches the skin. Do not slice through the skin. Repeat every ¾” inch.
2. Generously smother the filet in EVOO and season with adobo.
3. Preheat the air fryer to 400*. Coil the sliced salmon filets so the skin is inside and the meat is fanning outward. Position the filet on its side in the air fryer basket to maximize the surface area that the heat and convection air flow will reach.
4. Air fry 8-12 minutes depending on the size and your preferred cook temperature.

For the sauce:

1. In a medium saucepan, saute shallot in EVOO until fragrant and translucent.  Add garlic and cook for an additional 1-2 minutes.  Add pomegranate juice, mustard and honey. Bring to a simmer and cook until the mixture has reduced by half. 
2. Taste and season with salt and pepper.

For the topping:

1. In a small pan, toast pecans in EVOO until slightly golden and fragrant.  Add rosemary.  Remove from the heat and fold in pom arils, orange zest, and fresh parsley.

Serve salmon warm over a bed of grain, dressed with sauce and topping mixture.

FARRO WITH ROASTED BEETS AND HORSERADISH

INGREDIENTS:

1. 1 ½ cups beets, scrubbed, peeled and sliced into ½” cubes
2. 5 TBS EVOO
3. 1 cup farro
4. 2 cups chicken stock
5. 3 TBS apple cider vinegar
6. 1 TBS horseradish 
7. Salt and Pepper to taste

PREPARATION:

1. Preheat oven to 325*. On a baking sheet, toss beets in EVOO and season generously with salt and pepper. Roast for 15-20 minutes until tender.
2. Meanwhile, prepare farro according to package instructions. For more flavor, use chicken stock as the cooking liquid.
3. Combine the farro and roasted beets into a mixing bowl. Season with apple cider vinegar, horseradish, salt and pepper. Enjoy warm or at room temperature.

For the Hanger Steak

• 2 tablespoons finely chopped fresh rosemary
• 2 tablespoons finely chopped fresh thyme
• 2 tablespoons olive oil
• 2 teaspoons Dijon mustard
• 1 teaspoon red wine vinegar
• 2 pounds hanger steak
• Kosher salt and freshly ground black pepper

For the Salsa Verde

• ¼ cup panko bread crumbs
• ¼ cup red wine vinegar
• Leaves from 1 bunch fresh flat-leaf parsley
• 2 tablespoons capers, rinsed
• 2 garlic cloves
• 2 tablespoons colatura or fish sauce
• 2 tablespoons water
• ½ cup olive oil

PREPARATION:

1. Combine the rosemary, thyme, oil, Dijon, and vinegar in a small bowl; this is your marinade. Spread the mixture all over the steak.
2. Cover and refrigerate on a platter for at least 4 hours or overnight.
3. In a small bowl, soak the panko in the vinegar for 5 minutes.
4. Combine the parsley, capers, garlic, colatura, water, and panko mixture in a food processor and process to a rough paste.
5. With the machine on, slowly pour in the oil.
6. Assemble the steak. Light a grill and set to medium. Remove the hanger steaks from the marinade (discard the marinade) and season the meat with salt and pepper.
7. Grill over high heat for about 4 minutes. Turn the steak and grill for 4 additional minutes, or until browned outside and medium rare within.
8. Transfer the steak to a cutting board and let rest for 3 minutes. Slice the steak thinly against the grain and transfer to a serving platter.
9. Top with the salsa Verde and enjoy.

Note: Take your time grilling this steak and let it rest for 5 to 8 minutes when you pull it off the grill. Flash it quickly again if you need a bit more heat—however, warm is just fine for steak; it doesn’t need to be rip-roaring hot.

• 1 large head fennel (about 1 pound), fronds removed and ½ cup of them reserved
• ¼ cup olive oil
• Kosher salt and freshly ground black pepper
• 3 cups arugula, cleaned
• 2 tablespoons pomegranate arils
• 5 tablespoons Old-School Red Wine Vinaigrette
• ¼ cup Lime Pickled Onions
• Three ½-inch-thick slices sourdough bread, grilled or toasted
• 1 cup fresh basil, hand torn
• 2 tablespoons grated Parmigiano-Reggiano

PREPARATION:

1. To slice the fennel bulb, cut it lengthwise, through the root. Remove the root end and slice thinly from top to bottom. Alternatively, thinly shave the fennel bulb carefully on a mandoline, or use a chef’s knife.
2. Turn on or heat a grill. Lightly brush both sides of the fennel with olive oil and season with salt and pepper. Grill until there is a beautiful char on both sides, 2 to 3 minutes per side, then cut into bite-size pieces.
3. Combine the fennel, arugula, pickled onions, and pomegranate arils in a medium bowl. Season with salt and pepper. Add ¼ cup of the vinaigrette and toss well.
4. Add the bread, basil, and reserved fennel fronds and toss to combine.
5. Add another tablespoon of vinaigrette to make sure it is well dressed. Divide among four bowls and finish with grated Parmigiano-Reggiano.

When you grate any hard cheese like Parmigiano-Reggiano or pecorino, use a rasp grater and the cheese will be as light and fluffy as new snow.

• 3-4 seasonal squash like delicata, acorn, or carnival, seeded and sliced ½” in a variety of directions (some crosswise into rings, some lengthwise into strips)
• Extra Virgin Olive Oil
• Kosher Salt & Pepper
• Red Pepper
• 1 cup pecans, coarsely chopped
• ½ cup pitted dates, chopped 
• ½ tsp cinnamon
• 4 medium cloves garlic, crushed
• 1/2 cup parsley, lightly packed

PREPARATION:

1. Preheat the oven to 400*.
2. In a large bowl, toss sliced squash generously in EVOO and season liberally with salt, pepper and red pepper flakes.
3. Roast 20 minutes until tender.
4. Meanwhile, prepare the sauteed pecan and date topping.
5. In a large skillet over medium heat add ¼ cup EVOO. Add chopped pecans and  Sauté
6. until slightly toasted and fragrant. Add dates and stir well. Season with salt and cinnamon. 
7. Remove from the heat and add crushed garlic, letting the flavors steep for at least 10 minutes.
8. To serve, arrange the squash on a large platter and top with the sauteed pecans and dates. Garnish with fresh parsley. Serve warm or at room temperature.

Chef Tip: This topping is also delicious on top of roasted sweet potatoes or carrots.

• 2 TBS EVOO
• 2 cups bread, cubed
• ½ lb FFF Green Beans, blanched and dried 
• ½ red onion, thinly sliced
• ¼ cup marcona almonds, coarsely chopped
• Lemon zest
• Fresh Dill and/or Basil

PREPARATION:

1. In a large skillet over medium heat, add olive oil and bread to toast on all sides until golden, tossing continually.
2. Add blanched beans and Chorizo Vinaigrette. Toss until warm, about 1 minute.
3. Transfer to a serving bowl and finish with almonds, zest and fresh herbs

CHORIZO VINAIGRETTE

INGREDIENTS:

• 2 TBS BONO EVOO
• 3 oz Spanish chorizo, cooked
• ½ tsp dried oregano
• 2 TBS Sherry Vinegar

PREPARATION:

• In a small skillet over medium heat, add olive oil and cook chorizo until browned, breaking up any large clumps. Add dried oregano.
• Pour into a small mixing bowl and whisk in sherry vinegar

• Leftovers: Stuffing, turkey, vegetables, gravy, potatoes 
• Extra stuff: butter, cream, shredded cheese (optional), french-fried onions (optional) 

PREPARATION:

1. Mix about 2 cups of leftover stuffing with 3-4 tablespoons gravy to moisten. Press into the bottom and sides of the buttered pie plate to make a crust. Fill the crust with 2 cups turkey, 1 cup vegetables, and 1/2 cup optional cheese.
2. Pour 1/2 cup gravy on top. In a small bowl, mix 2 cups mashed potatoes with 1/4 cup half-and-half or cream. Top pie with potato mixture. Melt 2 tablespoons butter and drizzle over mashed potatoes (optional).
3. Sprinkle optional french-fried onions on top. Cover with foil and store in the refrigerator for up to 3 days. When you’re ready to bake, preheat your oven to 350°F.
4. Bake until heated through and lightly browned, 30-35 minutes.

• 1 cup apple cider vinegar
• ½ cup brown sugar
• 1 onion, diced
• ⅓ cup dried figs (or dates), chopped
• 3 cups sugar pumpkin (or butternut squash), peeled and ½” dice
• 1 tsp curry powder
• ½ tsp mustard powder
• ¼ tsp ground ginger
• ¼ tsp nutmeg
• 3 cardamom pods, optional
• 1 cinnamon stick

PREPARATION:

1. Combine all ingredients in a medium pot and simmer for 20 minutes.
2. Add a little more water (1/4cup at a time) if necessary. Pumpkin should be tender but still have a little bite.

• 2 TBS extra virgin olive oil
• ½ cup onion, diced
• ½ cup fennel, diced
• 2 cloves garlic, minced
• ½ cup golden raisins, chopped
• Zest from 1 orange
• 1 tsp turmeric powder
• 2 TBS Dukkah blend
• 2 TBS pine nuts
• 1 cup pearl couscous
• 2-3 cups chicken stock

PREPARATION:

1. In a medium pot, sauté onions and fennel in olive oil until translucent, 2-3 minutes. Add the garlic and cook until fragrant, about 1 minute more.
2. Add the chopped raisins, zest, turmeric, Dukkah and pine nuts to the onion mixture. Stir for 1-2 minutes until the onions have absorbed the color of the turmeric. 
3. Add couscous. Continue to stir and cook until couscous is slightly translucent around the outer edge and has been evenly folded into all the spice mixture. 
4. Add stock. Cover and simmer until couscous is cooked through, about 10 minutes. Add more stock or water if you would like it “soupy”.

Shawarma Spice Blend:

• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• Pinch cayenne pepper

Chicken:

• 3 Tablespoons olive oil
• 1 rotisserie chicken, chicken picked and shredded 
• 1 teaspoon lemon juice

Vegetables:

• 1 small red onion, sliced in thin half moons
• 1 large English seedless cucumber, diced
• 1 cup cherry tomatoes, halved 
• 1/4 mint & flat leaf parsley leaves, torn
• 1 cup romaine, chopped

PREPARATION:

1. 6 white pitas with pockets, warmed.
2. Hummus, store bought fine.
3. Yogurt Sauce (1 cup plain whole-milk Greek yogurt, 1 teaspoon lemon zest, 2 teaspoon fresh lemon juice, Salt and freshly ground pepper)
4. Prepare the spice mix by combining all the spices in a small bowl. Set aside. Heat oil in a large skillet. Add the spice mix and cook, stirring for about 30 seconds. Add the cooked, shredded chicken and toss to coat. Remove to a large bowl. Add 1 tsp lemon juice and toss to combine.
5. Prepare vegetables and toss in a large bowl. Toss with herbs. Set aside.
6. Prepare the yogurt sauce by mixing together the yogurt, lemon zest and lemon juice in a medium bowl. Season with a bit of salt and pepper.
7. Warm pitas in a 300F oven for 5 minutes. To serve, place pita on a plate, spread with a tbsp of hummus, top with mixed vegetables, and chicken & drizzle with yogurt sauce. Fold the pita like a taco & enjoy!

• 2 lbs boneless skinless chicken thighs
• EVOO
• 2 bell peppers, sliced (red are nice)
• 1 large onion, chopped 4 cloves garlic
• 2 cups tomatoes, chopped
• 3 tomatillos (optional)
• 2 chipotle peppers in adobo
• 1 tsp fresh oregano
• 1 cup chicken broth
• Kosher Salt and Pepper
• Fresh Cilantro, for garnish
• Lime, for garnish

PREPARATION:

1. Season chicken with salt and pepper and grill over direct flame to achieve grill marks.
2. In a hot cast iron pan, in 1 TBS EVOO, sautee peppers, onions and garlic.
3. Place the grilled chicken thighs into a slow cooker.
4. Place the pepper-onion mixture into a high-powered blender along with tomatillos, broth, and chipotle peppers in adobo. Blend until smooth. Pour over chicken thighs in the slow cooker and add chopped tomatoes and oregano.
5. Simmer low and slow 4 hours. Before serving, shred the chicken with a fork. Serve over rice or in tortillas. 

(Serves 4 as an appetizer)

For the beef:

• 1 lb ground beef, I like 85% lean grass fed
• 2 Tbs orange zest, from approx. 2 oranges
• 2 Tbs tarragon, minced
• 4 cloves garlic, minced
• 1 Tbs Worcestershire Sauce or fish sauce
• Salt and Fresh Cracked Pepper to taste
• 2 Spanish onions, halved, segmented and parboiled until flexible in (beef) stock

For the vinaigrette:

• 1 Tbs olive oil
• 1 medium shallot, shaved
• 2 cloves garlic, minced
• 1 tsp anchovy, crushed
• 1/2 cup shaved, baby celery
• 1/3 cup golden raisins, rehydrated in reserved stock from onions
• 1/4 cup pine nuts, toasted
• 2 Tbs white wine vinegar
• 1/2 cup EVOO
• Parsley and Celery leaves
• Salt and Cracked Pepper to taste

For the crème:

• 1/4 cup creme fraiche
• 1Tbs+  horseradish (to taste)
• salt, kosher to taste

PREPARATION:

1. Parboil onion layers until tender. Remove from stock and allow to cool. (Throw on a grill or grill pan if you would like to give the onion some color and texture.) Reserve stock and use it to rehydrate golden raisins for vinaigrette.
2. Preheat oven to 350F.
3. Using a fork, gently combine ground beef with orange zest, tarragon, garlic, Worcestershire sauce or fish sauce, salt, and pepper (you can sear off a small piece the size of a nickel if you need to test seasoning).
4. Form small logs approx. 2″ long by 1″ round (imagine these nesting neatly inside of onion wrap. You may wrap the onion around the meat at this point and bake.  
5. Wrap onion delicately around stuffing and place in an oven-proof baker.  Drizzle with olive oil, salt, and pepper, cover with foil, and bake 15-25 depending on thickness and if you have precooked the meat.
6. While the stuffed onions bake, heat olive oil and sauté shallot and garlic until translucent. Add anchovy. Turn off the heat and add shaved celery to slightly soften. Off heat, toss in golden raisins and pine nuts. Whisk in white wine vinegar, olive oil, parsley and celery leaves, and salt and pepper to taste.
7. Whisk together creme fraiche, horseradish, salt and pepper. Chill until ready to serve.
8. For plating, I like to use a long rectangular plate. Running lengthwise, lay down vinaigrette and immediately besides, drizzle creme fraiche. Place Onion Wraps neatly on top. Serve as a light appetizer.

Time: 30 minutes to prep, plus at least 12 hours to freeze the ice.

INGREDIENTS:

• A few dozen fresh, local oysters, washed and rinsed 
• 28-ounce can (796 ml) of premium whole ripe tomatoes
• 1 cup of your favorite vodka, aquavit, or gin 
• 1 cup of sugar 
• 1 teaspoon of Worcestershire sauce 
• 1 tablespoon of your favorite hot sauce 
• The zest and juice of 4 large lemons 
• 1/4 teaspoon of salt

PREPARATION:

Frozen Bloody Mary Ice

1. In your blender or food processor, purée the tomatoes, liquor, sugar, Worcestershire sauce, hot sauce, lemon, and salt. Pour into a pair of standard mason jars.
2. Cover tightly and freeze. Every hour or so, give them a good shake until they freeze solid. Make the ice at least a day before you plan to serve it.
3. You can refreeze leftovers for months. 

For shucking the Oyster

1. When the party begins, gather your fellow shuckers and carefully get to work. Think “key in the lock” and not “lever.” Your knife works best when you twist it in the hinge of the oyster shell. Levering invariably breaks the shell.
2. The liquor (the briny liquid) in the oyster is delicious and precious. Try not to spill even a single drop.
3. On a festive platter, steady the shucked oysters as you go by alternating upside-down empty top shells with fully laden bottoms.
4. Just before serving, top each oyster with a chilly dollop of the frozen Bloody Mary ice. 

• 3 medium zucchini or a Asian eggplant, sliced lengthwise 1/16” thin
• 1 tsp kosher salt
• 1lb Italian sausage
• 20 leaves fresh Basil
• 1 cup tempura powder, prepared (whisk with water until the consistency of a bechamel sauce)
• Frying oil, (I used a mix of grapeseed and pure olive oil)

PREPARATION:

1. Bring your frying oil to 350*. Choose a pan with tall sides to protect you from spattering and fill until the oil is about 2-3” deep.
2. Arrange the sliced zucchini and/or eggplant into a thin layer on a dish towel lined baking sheet. Sprinkle with salt and let sit for a few minutes. Blot off any water that begins to release.
3. To make the rollitini, smear about 1 TBS of sausage mixture evenly down the length of the zucchini or eggplant. Lay a couple of leaves of Basil on top of the sausage. Gently and tightly roll the zucchini. Using tongs, dip into the tempura batter, then fry for about 5 minutes or until the exterior is golden brown and the internal temperature is 160*. 
4. Place on a paper towel-lined plate to blot excess oil and serve hot with a tomato dipping sauce. See below.

SUMMER TOMATO SAUCE

INGREDIENTS:

• 2 TBS EVOO
• 2 cloves garlic, smashed
• 1 entire stem basil, leaves still intact
• 1 qt cherry tomatoes, halved 
• Salt to taste

PREPARATION:

1. In a medium saucepan over medium high heat add the EVOO, garlic and basil. Let the oil infuse up to 1 minute or until the garlic and basil become aromatic.
2. Add the tomatoes. Reduce the heat to medium-low. Add a pinch of salt. 
3. Cook until the tomatoes have blistered and they begin to release their juice but still have some structure, about 5 minutes.
4. Remove from heat. Remove the stem of basil. Serve hot.

Note: This makes a delicious pasta sauce! Add ¼ cup pasta water to the sauce before removing from the heat and gently stir in to create a silky texture that will cling beautifully to your favorite pasta shape.

• 1 whole organic lemon, washed and quartered
• 1” chunk of fresh ginger
• 3 medjool dates, pitted
• ½ tsp vanilla
• 1 TBS EVOO
• ¼ tsp cinnamon
• 2 TBS local honey
• Dusting of cayenne
• 1 cup water

PREPARATION:

1. Combine all ingredients in a high-powered blender. Blend smooth and creamy.
2. Serve over ice and enjoy!

For the swordfish

• 2 lbs swordfish, 1”-1 ½” thick cut
• 2 lemons, zested and juice reserved
• 1 TBS garlic, minced
• ½ cup extra virgin olive oil
• 1 TBS fresh oregano, minced
• Pinch of kosher salt
• Pinch of cracked pepper
• ¼ cup fresh parsley, chopped

For the Tapenade

• 2 TBS Extra Virgin Olive Oil
• 1 cup cherry tomatoes, halved
• ½ cup yellow pepper, finely chopped
• ¾ cup your favorite mix of green and black olives, chopped
• ¼ cup capers
• Juice from 1 lemon
• 1 sprig rosemary
• 1 sprig thyme
• 1 sprig oregano
• Splash of white wine 

PREPARATION:

For the swordfish

1. Preheat your grill to medium-high/high. Place the swordfish in a rimmed baking dish. 
2. Prepare the marinade for the swordfish. In a small bowl whisk together lemon zest, garlic, olive oil, salt, and pepper. Pour half the mixture over the swordfish and let sit at room temperature on the counter for 20 minutes.
3. Meanwhile, whisk lemon juice into the remaining marinade mixture and set aside for a finishing dressing.
4. To grill the swordfish, brush off any large pieces of herbs and garlic from the filet before placing them over direct heat. Grill for about 6 minutes on each side and cook until the internal temperature reaches 145*.

For the tapenade

1. Over medium heat in a medium pan, add extra virgin olive oil and tomatoes, and cook for 2 minutes. Add yellow peppers, olives, capers, lemon juice, rosemary, thyme, and oregano, and simmer for 4 minutes. Add white wine and cook for 2 more minutes. Keep warm until ready to serve.

INGREDIENTS:

• 1 croissant, flattened ¼” thin with a rolling pin
• 1 TBS butter
• 2TBS honey, divided (Mike’s Hot Honey is delicious with a kick)
• 1 cup arugula
• 1 TBS EVOO
• 2 tsp lemon juice, divided
• 1 peach, diced
• 1 fresh mozzarella ball
• 2 slices prosciutto

PREPARATION:

1. In a non-stick pan over medium heat, melt butter and honey. Add smashed croissant and sear for 3 minutes on each side until crisp, a little caramelized, and golden brown.
2. Meanwhile, toss the fresh arugula with EVOO and 1 tsp lemon juice. 
3. Prepare the diced peaches, tossing them with the remaining 1 tsp lemon and remaining 1 TBS hot honey.
4. To serve, plate seared crushed croissant down on a plate.
5. Top with arugula salad, tossed peaches, sliced prosciutto and mozzarella ball. 
6. Finish with a final drizzle of honey, EVOO and sprinkle of salt.
7. Enjoy!

• 6x Watermelon “Steaks”, sliced 1 ½”x 3”x 5”
• 2 TBS extra virgin olive oil
• 2 cloves garlic
• 1 TBS soy sauce
• 1 tsp miso paste
• Kosher Salt and Freshly Cracked Pepper
• Balsamic glaze
• Dukkah

PREPARATION 

1. Place the watermelon “steaks” on a rack over a baking sheet  in the refrigerator over night, uncovered. 
2. To prepare day of, preheat the grill on high for 20 minutes.
3. Remove the watermelon from the fridge and blot with a paper towel to remove excess moisture.  
4. In a small mixing bowl, whisk together the extra virgin olive oil, garlic, soy sauce, and miso. Add salt and pepper to taste. 
5. Using a basting brush, rub the marinade over all 6 sides for the watermelon steak. 
6. Grill on high over direct flame, about 4 minutes per side or until the watermelon exterior has caramelized and beautiful grill marks are visible.
7. Off the heat, dress with balsamic glaze and a pinch of Dukkah spice blend or sesame seeds.

• 16 x 1 ½” cubes Watermelon 1 TBS vanilla extract
• 1 LB halloumi sliced into 1 ½”x 1 ½”x ¾” blocks
• Fresh mint leaves 
• ½ cup honey
• 1 TBS apple cider vinegar
• ¼ tsp red pepper flake
• 1 segmented grapefruit, segments and juice 
• Fresh mint and chopped pistachios make a beautiful garnish
• EVOO
• Salt
• ¼ cup pistachio, crushed

PREPARATION:

1. Skewer Watermelon and Halloumi, alternating and placing a mint leaf between each layer.
2. Preheat the grill on high for 20 minutes.
3. Drizzle skewers with EVOO and a pinch of Kosher salt.
4. Grill over direct flame, about 3 to 4 minutes per side until gorgeous grill marks are visible.
5. Prepare the hot honey-soaked grapefruit by combining honey, apple cider vinegar, red pepper flakes and segmented grapefruit and juice in a small pot and warm over indirect heat. Warm to infuse flavors for 5 -10 minutes, careful not to bring to a boil.
6. To serve, serve skewers on a board and spoon loads of hot honey-soaked grapefruit. Garnish with mint and pistachio. 

• 6 Baby Cucumbers
• 2 tsp honey
• 2 tsp sesame oil
• 3 tsp soy sauce
• 4 tsp rice vinegar
• 3 cloves garlic, minced
• ¼ tsp red pepper flake
• ¼ fresh mint, chopped
• 2 tsp garnish

PREPARATION:

1. Lay the cucumbers down on a firm cutting surface. With the flat side of a chef’s knife, press firmly down on the cucumber until it “cracks.” Repeat along the length of the entire cucumber.
2. Slice the smashed cucumber at a 45* angle into ¼ slices and place in a bowl.
3. In a small mixing bowl, whisk together the honey, sesame oil, soy sauce, rice vinegar, garlic, and red pepper flake. Taste and adjust seasoning.
4. Drizzle the dressing over the smashed cucumbers and chill.
5. Garnish with fresh mint just before serving.

INGREDIENTS:

• 6 ears fresh corn, husked and quartered lengthwise down the center of the cob
• 3 TBS Butter
• 3 TBS Extra Virgin Olive Oil
• 1 tsp chipotle powder
• 3 cloves garlic, crushed
• ½ cup sour cream
• ½ cup mayonnaise
• ½ tsp red pepper flake
• ½ tsp smoked paprika
• zest and juice from 1 lime
• ½ cup cotija cheese, ground
• ½ cup fresh cilantro

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Jun 1, 2023

Summer Green Cabbage Slaw with Apple, Fennel, Fresh Herbs and Almonds Recipe

PREPARATION:

1. In a small pan, melt butter. Add extra virgin olive oil, chipotle powder, and crushed garlic to the warm butter.
2. Drizzle butter mixture over corn quarters and toss to evenly coat.
3. Preheat your grill on high.
4. In a small bowl, whisk together sour cream, mayonnaise, red pepper flake, smoked paprika and zest and juice from 1 lime. Taste and add salt and/or more lime juice to taste.
5. Over direct heat, grill corn ribs for 3 minutes or until a great char and aroma is evident. 
6. Place hot corn ribs on a serving board and drizzle with the sour cream mixture.  Sprinkle generously with ground cotija cheese and garnish with cilantro.
7. Serve warm.

INGREDIENTS:

• 2 lbs small shrimp, 70-90 count
• 2 TBS EVOO
• 2 cloves garlic, smashed
• ¼ tsp red pepper
• 2 tsp Old Bay Seasoning, divided
• 2 lemons, divided
• 3 bay leaves
• ½ cup mayonnaise
• ¼ cup red onion, finely minced
• ¼ cup celery, minced 
• ¼ tsp cracked pepper
• 3 TBS fresh dill, minced

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Sponsored Content Jun 29, 2023

‘Rib' Sandwich Recipe

Sponsored Content Jun 29, 2023

Grilled Corn Ribs Recipe

PREPARATION:

1. In a medium pot over medium-high heat, add EVOO and garlic. Infuse for 30 seconds then add red pepper, 1 tsp Old Bay Seasoning, and ½ lemon, sliced. Add shrimp and toss vigorously for 60 seconds to evenly coat with delicious color. Add 6 cups of water and boil for 5 minutes. Drain and cool. Remove bay, garlic and lemon.
2. In a medium bowl, whisk together the dressing by combining the mayonnaise, red onion, celery, cracked pepper, fresh dill, zest and juice of one lemon and 1 tsp Old Bay Seasoning.
3. Taste and adjust flavor with lemon and salt to your preference.
4. In a large bowl add shrimp and toss with dressing.
5. Stuff dill shrimp salad into buttered and grilled New England split top buns.

INGREDIENTS:

• 2.5 lb pork loin, sliced into 1” cubes
• 1 TBS kosher salt
• 2 TBS honey
• 3 strips bacon, pureed in a food processor
• 2 TBS grapeseed oil
• 1 cup BBQ sauce, (your favorite!)
• 1 white onion, thinly sliced
• 1 cup dill pickles, sliced
• Butter lettuce
• 8 buns, buttered and grilled

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Sponsored Content Jun 29, 2023

Grilled Corn Ribs Recipe

Jun 1, 2023

Tomahawk Pork Chop with Maple Apple Cider Brine Recipe

PREPARATION:

1. Puree pork loin cubes with kosher salt and honey in a large food processor until finely ground. In a large bowl, stir in pureed bacon to the pork mixture. Divide meat into 8 balls.
2. On a parchment-lined baking sheet, form patties with the pork mixture about 4 ½” wide and ¾” thick. Using the side of your hand or a wooden spoon to press the meat, create linear valleys that run parallel to each other to replicate the look of rib bones.
3. Freeze for 4 hours.
4. Preheat your griddle on high and coat with a light brush of grapeseed oil.
5. From frozen, grill the rib patties about 4 minutes per side or until internal temperature reaches 145*.
6. Let the patties cool for 5-10 minutes. The BBQ sauce will cling to the meat better if it isn’t piping hot.
7. Generously baste all sides of the patty with BBQ sauce.
8. Assemble the “Rib” Sandwich by layering patty, pickles, onion, & lettuce between your favorite buttered and grilled bun. Serve immediately, with napkins.

From their limoncello with lemons from Italy, a smooth pistachio liquor, to their new refreshing cans of spiked seltzer and margaritas, they add a “wow” factor to your bar cart, but Anna says they’re not just for cocktails.

She makes two delicious desserts including, this delicious pistachio biscuit ice box cake recipe.

INGREDIENTS:

• 1 pint of heavy whipping cream
• 2 TBS plus ¼ cup granulated sugar, divided
• 8 ounces of mascarpone cheese, room temperature
• ¾ cup pistachio liqueur
• Zest from 1 orange
• Marie’s Biscuits or graham crackers, about 2 dozen
• ½ cup roasted pistachios, chopped
• Milk chocolate for shaving as garnish

PREPARATION:

1. In a large bowl, whip heavy cream with 2 TBS sugar to form stiff peaks. Keep chilled.
2. In a separate bowl, whip mascarpone with ¼ cup sugar and ¾ cup pistachio liqueur until smooth. Add orange zest. Fold in whipped cream, reserving about 1 cup.
3. Line a 9×3” loaf pan with plastic wrap and alternate layers of mascarpone mixture with biscuits. Aim for at least 4 layers.
4. Refrigerate for 5 hours or over night. 1 hour before serving, freeze.
5. Just before serving flip out of pan and remove plastic wrap. Dress with whipped cream and top with crushed pistachios, biscuit crumbles, orange zest and chocolate shavings. Serve chilled and enjoy!

• 2 sheets puff pastry (typically one package contains 2 sheets)
• ¾ cup brown sugar
• 2 TBSP cinnamon 
• 6 TBSP butter, melted
• ¼ tsp kosher salt
• 1 egg, whisked

FOR THE GLAZE:

• 1 cup confectioner’s sugar
• ¼ Cup whole milk
• 2 TBSP butter, melted
• 1 Tsp vanilla extract
• Pinch of salt

METHOD:

1. Preheat the oven to 350* and line a baking sheet with parchment paper.
2. Dust a clean work surface with a tablespoon of flour and unfold the puff pastry sheet. 
3. Use a rolling pin to even out the puff pastry sheet and smooth any crease that may have that formed from the packaging.
4. In a small bowl, whisk together the brown sugar, cinnamon, butter and salt.
5. Use a spoon to generously smear the brown sugar mixture over the entirety of the pastry
6. sheet leaving a 1” edge completely uncovered. 
7. Use a pastry brush to baste the 1” clean surface length with butter. This will act like glue when we roll up the bun.
8. Carefully roll the sheet up and gently press the seal. 
9. Use a sharp knife or dental floss to create 8 equal buns. 
10. Arrange spiral side up on parchment paper and brush with egg wash.
11. Bake for about 20 minutes or until buns have poofed and are golden brown.
12. Meanwhile, prepare the glaze by whisking together the confectioners sugar, whole milk, butter, vanilla and pinch of salt.
13. Place baked buns on a cooling rack and then drizzle with glaze on top and serve.
14. Bonus points… if you add some sprinkles!

• ½ head green cabbage, cored and thinly sliced
• 2 apples, sliced into matchsticks (submerge in 2 cups ice water with 1 TBS lemon juice until ready to assembly)
• 1 fennel, cored and thinly sliced (submerge in 2 cups ice water with 1 TBS lemon juice until ready to assembly)
• ½ cup parsley, coarsely chopped
• ½ cup sliced almonds, toasted
• ½ cup Hellmann’s Mayonnaise
• Zest and juice of 1 large lemon, more or less to taste
• 1 TBS honey
• Pinch of Kosher Salt & Cracked Pepper

PREPARATION:

1. In a small bowl, whisk together the Hellmann’s Mayonnaise, lemon zest and juice, honey, salt and pepper.
2. In a large serving bowl, combine the cabbage, apple, fennel and half of the parsley and almonds. 
3. Add dressing and toss. Garnish with remaining parsley and almonds. Keep chilled until ready to serve. This can be assembled up to a day in advance.

Watch below to make this recipe step-by-step with Anna!

• 2 oz gin or vodka, optional
• 1 oz lime juice, freshly squeezed
• 2 oz coconut cream, canned
• 4 oz Belvoir Rose Elderflower Lemonade

PREPARATION:

1. Combine spirits, lime juice, and coconut cream in a cocktail shaker filled with ice. Shake vigorously. Pour into a Collins glass over ice and top with Belvoir Rose Elderflower Lemonade.

Watch below to make this recipe step-by-step with Anna!

• 2 sheets puff pastry (typically one package contains 2 sheets)
• ¾ cup brown sugar
• 2 TBSP cinnamon 
• 6 TBSP butter, melted
• ¼ tsp kosher salt
• 1 egg, whisked

FOR THE GLAZE:

• 1 cup confectioner’s sugar
• ¼ Cup whole milk
• 2 TBSP butter, melted
• 1 Tsp vanilla extract
• Pinch of salt

METHOD:

1. Preheat the oven to 350* and line a baking sheet with parchment paper.
2. Dust a clean work surface with a tablespoon of flour and unfold the puff pastry sheet. 
3. Use a rolling pin to even out the puff pastry sheet and smooth any crease that may have that formed from the packaging.
4. In a small bowl, whisk together the brown sugar, cinnamon, butter and salt.
5. Use a spoon to generously smear the brown sugar mixture over the entirety of the pastry
6. sheet leaving a 1” edge completely uncovered. 
7. Use a pastry brush to baste the 1” clean surface length with butter. This will act like glue when we roll up the bun.
8. Carefully roll the sheet up and gently press the seal. 
9. Use a sharp knife or dental floss to create 8 equal buns. 
10. Arrange spiral side up on parchment paper and brush with egg wash.
11. Bake for about 20 minutes or until buns have poofed and are golden brown.
12. Meanwhile, prepare the glaze by whisking together the confectioners sugar, whole milk, butter, vanilla and pinch of salt.
13. Place baked buns on a cooling rack and then drizzle with glaze on top and serve.
14. Bonus points… if you add some sprinkles!

Our Anna Rossi and KAM executive chef, Linda Davey, discuss the functionality of Thermador as they whip up a Cinco De Mayo-inspired grain bowl.

The dish has everything you would expect with rice and quinoa, made fluffy in the steam oven, fresh veggies and a delicious sous vide steak grilled to perfection.

The two finish the bowl off with a citrus dressing and sip on a margarita! All this and more in this special episode of The Chef’s Pantry.

Watch above to see chefs Linda and Anna prepare this dish step-by-step!