Valentine Steak

2 shell steaks1.25 inches thick
2.5 tbsp butter
1 tbsp dried cherries, minced
1/2 oz bittersweet chocolate, chopped
1 tbsp duck or goose fat
salt and pepper

1. salt and pepper steaks
2. heat cast iron skillet with fat over high heat
3. Sear steaks 4.5 minutes per side
4. let steaks rest, covered 10 minutes
5. heat butter, cherries and chocolate over low heat, add salt and pepper to taste.
6. Serve steak with chocolate dipping sauce

Sunchoke Carpaccio

Sunchoke Carpaccio

This is a riff on a porcini carpaccio I had in the Tuscan Riviera. This is a bit unusual but quite good and very healthy, mom.

1 sunchoke, peeled and sliced very thin using a mandolin
juice of 1/2 lemon
very good extra virgin olive oil
olive oil
1 tbsp butter
1/2 cup parmesan cheese sliced on a mandolin
5 shitake mushrooms, decaped and sliced thin

1. Arrange sunchokes on plates, drizzle with lemon juice(do this all quickly as the sunchokes will brown if left out too long)
2. Heat butter and olive oil in fry pan over high heat
3. Add shitakes, salt and pepper and cook quickly until brown, remove from heat and let cool until they are warm
4. Place cheese and shitakes over sunchokes
5. drizzle EV olive oil
6. serve

Steak Salad

Steak Salad

This is in homage to Barton Rousse; steak salad was a wonderful weekend dinner.

1.3 pounds sirloin steak
1 bag mesclun salad
8 cherry tomatoes, cut into 1/8
1 fennel bulb, sliced very thin on mandolin
1/2 sweet onion, sliced very thin on mandolin
3 tbsp tarragon, chopped into 1/2 inch pieces
1 tbsp mustard
1/8 cup red wine vinegar
1/2 cup olive oil
salt and pepper
peanut oil

1. Whsk mustard and vinegar and gradually whisk in oil. Add salt, pepper and tarragon.
2. Add fennel and onion, incorporate. Add cherry tomatoes, mix well.
3.Heat cast iron skillet
4. salt and pepper meat
5. Sear meat 4 minutes per side, let rest 10 minutes
6. Cut meat into 1/2 inch cubes,
7. Add Meat and blood to vinagreet, vegetables. Let sit 30 minutes.
8. Strain excess vinagrette and add to salad.
9. Serve salad and meat mixture in separate bowls. Each postion should have some of each.

Warm Mozzarella with pancetta, Basil, Tomato Sauce

Warm Mozzarella with pancetta, Basil, Tomato Sauce

4 oz mozzarella, sliced thin
1 cup chopped San M Tomatoes
6 basil leaves, julienned
2 tbsp sliced onions
1 tbsp julienned pancetta
olive oil
salt and pepper

1. Heat ovlice oil
2. add pancetta and cook 1 minute until fat is transucent
3. Add onions and cook 5 minutes, until softened
4. Add tomatoes, salt and pepper, cook 5 minutes
5. Place mozzarella on fet pan, salt and pepper, heat until soft
6. Add basil to tomato sauce, stir 20 seconds
7. Remove mozzarella to seving dish (leave liquid behind)
8.Cover with dollops of tomato suace.
9. serve

Thai Coconut Ginger Shrimp

Thai Coconut Ginger Shrimp

24 large shrimp, shelled and deveined
1/4 cup minced young ginger
2 minced thai chiles
3 scallions, white parts minced
2 tbsp fish sauce
1/2 cup coconut cream
1 cup coconut milk
1/2 cup shrimp stock
4 lime leaves
40 thai basil leaves, julienned
1 yellow pepper, julienned

1. Reduce lime leaves, shrimp stock and coconut milk by 2/3
2. salt and pepper shrimp
3. heat peanut oil in wok
4. Add ginger and thai peppers, cook 60 seconds
5. Add scallons, cook 30 seconds
6. Add yellow pepper, stir fry 2 minutes
7. Add shrimp, cook until no longer grey
8. Add reduced coconut milk, coconut cream and fish sauce, cook 2 minutes
9. Add basil, stir 15 seconds until wilted
10. Serve with white rice

Quail a la Porky

Quail a la Porky

8 quail

brine

1 quart water
1/2 cup balsamic vinegar
1/4 cup salt
1/4 cup sugar
2 garlic cloves, crushed
2 bay leaves
2 juniper berries, crushed

2/3 cup lard



1. mix brine ingredients and brine quail for 1 hour - placing plate on top of quail to submerge
2. put oven on broil and place rack very close to heating element
3. add lard to frying pan
4. pepper quail
5. cook quail in lard 2 minutes on each of 4 sides
6. serve (I enjoy with Aged Gouda Polenta)

Braised Endive

Braised Endive

This is a bit bitter and is doog with rich dishes

3 endives - cut in half, rough part removed and sliced into 1/3 inch slices lengthwise
1/2 stick butter
salt and pepper

1. Heat pan over medium/high heat and melt butter
2. Add endive and salt and pepper
3. Cook until wilted
4. Serve

Braised Asparagus

Braised Asparagus

20 asparagus spears rough bottoms removed and trimmed
1/2 stick butter
salt and pepper

1. Heat pan over medium/high heat and melt butter
2. Add spears and salt and pepper
3. Cook until brown
4. turn and cook until brown
5. Serve

Braised Brussel Sprouts

Braised Brussel Sprouts

No matter whatyou serve for dinner - these will be a favorite even though everyone hates brussel sprouts. God bless butter.

10 brussel sprouts - cleaned and halved
1/2 stick butter
salt and pepper

1. Heat pan over medium/high heat and melt butter
2. Add sprouts cut side down and salt and pepper
3. Cook until brown
4. turn and cook until brown
5. Serve

Veal Chops

Veal Chops

2 Veal Chops
20 sage leaves (preferable green muticolored)
8 whole garlic cloves -1 crushed
olive oil
salt and pepper

1. preheat oven to 450
2. heat cast iron skillet on high
3. add olive oil
4. rub veal chops with garlic, salt aggressively and add pepper
5. Cook chops until brown on both sides - roughly 5 minutes
6. Add sage and garlic to pan and place in oven
7. Cook 7 minutes
8. Serve with garlic and sage

Oueffs en Brouillade with Sea Urchin

Oueffs en Brouillade with Sea Urchin

4 eggs
2 tbsp heavy cream
1.5 tbsp butter
1/8 cup Minced sea urchin
salt and pepper

1. Beat eggs until frothy, add salt and pepper
2. Heat butter in top of double boiler
3. Add most of eggs to butter, reserving 1/6 cup
4. add heavy cream to reserved eggs
5. Whisk eggs constantly so that the curds stay small. They are cooked when they are not liquid but still fluffy.
6. Add sea urchin and whisk in, remove from heat
7. Add to reserved egg/cream mixture, whisk together.
8. Serve

Oueffs en Brouillade with Eel

4 eggs
2 tbsp heavy cream
1.5 tbsp butter
1/8 cup chopped Japanese smoked eel
salt and pepper

1. Beat eggs until frothy, add salt and pepper
2. Heat butter in top of double boiler
3. Add most of eggs to butter, reserving 1/6 cup
4. add heavy cream to reserved eggs
5. Whisk eggs constantly so that the curds stay small. They are cooked when they are not liquid but still fluffy.
6. Add eel and whick in, remove from heat
7. Add to reserved egg/cream mixture, whisk together.
8. Serve

American Chicken a la Diavola

American Chicken a la Diavola

1 package chicken fillets
Juice of 1 lemon
oliveoil
Pepper

1. Aggressively cover chicken with ground black pepper
2. Place chicken in 1 pint measuring cup
3. Add lemon cuice and olive oil to cover
4. Marinate 1 hour
5. Heat cast iron skillet and add marinade- boil off liquid
6. Aggressively pepper chicken
7. Cook chicken 2-3 minutes per side in hot oil until done
8. Serve

Porcini Roasted Chicken

Porcini Roasted Chicken

3 pound kosher chicken
2 tablespoons porcini dust (porcinis ground in a spice grinder)
1 carrot,peeled
1 celery stick
2 shallots, peeled and sliced in half
1/4 cup white win
1 cup water
pepper
1 stick butter, softened
1 garlic clove, halved

1. Preheat oven to 450
2. Mix butter, porcini dust and pepper
3. separate skin from flesh of chicken withfinger- use a knofe to make small slits to gain access to legs.
4. truss chicken
5. place butter under skin, reverving 2 tbsp.
6. Place large roasting pan on rack 4-6 inches below oa rack that is directly in the centerofthe oven
7. Place wine, water, chicken neck, garlic, shallots, celery, carrot in roasting pan.
8. Place chicken breast side up on rack above the pan.
9. Roast 15 minutes.
10. Reduce heat to 400, turn chicken breast side down, baste. Roast 15 minutes.
11. Turn chicken breast side up, baste. Roast 15 minutes.
12. Turn chicken breast side down, baste. Roast 15 minutes.
13. Chicken should be done - test thigh with thin knife.
14. Place chicken breast down in pan and cover with aluminum foil raise back end of pan on a coaster andletrest 15 minutes.
15. deglaze sauce with 1/4 cup water and strain. Add to a small saucepan.
16. Mince carrot, shallotand 2 garlic cloves. Add to saucepan.
17. Add reserved porcini butter and mix sauce.
18. Carve chicken and serve with sauce.

Beet and Apple Gateau

Beet and Apple Gateau

5 small beets 3/4 inch radius
4 oz mozarella, sliced thin
1 granny smith apple, peeled, sliced into 3/4 inch radius, 1/16 inch thickslices
tarragon
olive oil
fleur del sel
pepper

1. Place beets in an oven-proof pan with 1/2 cup water and cover with aluminum foil
2. Cook 45 minutes
3. Cool, peel, trim and slice into 1/6 inch slices.
4. whisk tarragon and olive oil
5. Assembe with 2 layers of beets sandwiching a slice of apple and cheese
6. Drizzle oil/tarragon on top and sprinkle with fleur de sel.

Avocado Gateau

Avocado Gateau

1/2 Ripe Avocado, sliced thin
4 oz mozzarella cheese, sliced thin
4 ripe cherry tomatoes
extra virgin olive oil
salt and pepper

1. slice, cherry tomatoes place in strainer over bowl and press out juices
2. Whisk in olice oil and salt and pepper to taste
3. Place slices of cheese on plate, a layer of avocados and then a layer of cheese
4. Drizzle vinagrette on top with a spoon.

Fingerling Poteto Gateau

Fingerling Poteto Gateau

16 small fingerling potatoes
1/4 cup vidalia onion shavings (use a mandolin)
2 sticks butter
8 oz mozzarella cheese, sliced
salt and pepper

1. Melt butter with onions
2. Price each potato 16 times with a toothpick
3. salt and pepper potatoes
4. Simer potatoes until tender - approximately 30 minutes
5. Melt mozzarella in sautee pan salt and pepper
6. Slice potatoes and place on plate
7. Placed melted mozarella on top
8. Place some butter and onions on topand serve

Fava Beans in Tarragon Cream Sauce

3/4 lb fava shells, shelled
1/2 cup heavy cream
5 tarragon leaves, cut into small pieces
salt and pepper

1. Boil fava beans in salted water for 2 minutes, remove andrun under cold water.
2. Cut tip off fava beans and sqeueeze out inner bean
3. Cook cream and tarragon over low heatuntil thick (reduce by 2.3).
4. Salt and pepper beansand add to cream.
5. Warm beans and serve.