Method

Preheat oven to 320°F. Add all ingredients for the sauce to a blender, and blend until combined. Set aside. Massage the Adobo
Rub into the ribs, coating all sides and shaking off the excess.

Heat olive oil in an oven-safe pot over high heat. Lightly sear the meat side of the short rib, about 3 minutes. Add the sauce, then cover the pot with the lid or foil. Place in oven for about 3 hours or until meat is desired tenderness. Then, spoon sauce over ribs and bake uncovered for an additional 30 minutes to caramelize. Best served alongside polenta, with extra sauce and parsley over the top.

Serves 2.

Method

Melt the butter in a small saucepan over medium-high heat. In a large bowl, whisk together melted butter, honey, Adobo and brown sugar. In the last hour to 30 minutes of baking your ham, brush the glaze onto the outside and between each slice before finishing in the oven.

Makes 2 cups of glaze for a 10-lb ham.

Method

Preheat the oven to 350°F. Butter the bottom and sides of a large baking dish. In a mixing bowl, toss the potatoes with salt and pepper. Build one layer of potatoes at the bottom of the bottom of the baking dish, with the edges overlapping. Sprinkle a quarter of the cheese and pour a quarter of the heavy cream into the dish. Repeat until four layers of potatoes are complete and pour remaining heavy cream over the top.

Bake uncovered until potatoes are tender and the top is golden brown, about an hour and 15 minutes. Let stand 10 minutes. Garnish with your favorite fresh herbs, such as chives or thyme, before serving.

Serves 4.

Method

Prepare vinaigrette. In a small bowl, whisk together vinegar and olive oil until combined, then add lemon zest, salt and pepper. Set aside or refrigerate until ready to use.

Whisk together eggs in a large bowl. In a large nonstick skillet over medium heat, melt butter and add eggs. Using a heat resistant spatula, continuously stir eggs until they are cooked and slightly wet, but not dry. Fold in sour cream or crème fraîche, then fold in chives and season with salt and pepper to taste. Top scrambled eggs with smoked salmon, and garnish salmon with chopped dill.

In a large bowl, toss arugula and radish together with the lemon vinaigrette. Sprinkle with Parmesan cheese, and serve alongside scrambled eggs and toast for a light, yet satisfying meal!

Serves 2.

Method

Preheat a grill to high heat. Place all chimichurri sauce ingredients in a blender or food processor and pulse until well-chopped, but not puréed. Reserve.

To make the grilling sauce, dissolve cayenne pepper and salt in ½ cup of hot water in a small bowl. Place the steak directly over a hot grill, baste with the cayenne grilling sauce, and cook 4–5 minutes on each side for medium-rare (or until meat reaches the desired degree of doneness). For extra spicy steak, baste 2 or 3 additional times with the cayenne pepper mixture during the grilling process. Remove the steak from the grill and let rest for 5–10 minutes. To serve, slice long strips from the outer edges of the steak. Spoon chimichurri sauce over steak, and sprinkle on garden garnishes. Enjoy!

Serves 2.

Method

Preheat oven to 350°F. In a baking dish, toss the beets with the garlic clove, thyme and a tablespoon of olive oil. Season with salt and pepper, and cover with foil and bake for 30 minutes, or until tender. Let cool, then peel and quarter the beets. Transfer the beets to a bowl. Note: If using golden and red beets, put them in separate bowls.

Toss the pistachios with 1 teaspoon of olive oil, and season with salt and pepper. Toast in the oven for 5 minutes. In a bowl, whisk the vinegar with ⅓ cup olive oil, and season with salt and pepper. Toss the beets with the vinaigrette and place onto plates. Crumble the goat cheese on top and sprinkle with pistachios and microgreens. Finish by drizzling with pistachio oil, if using. Enjoy!

Serves 2.

Method

Use a fork to pierce the steak on all sides to prepare it for marination. In a small sealable bag or container, combine all ingredients for the steak and let marinate overnight in the refrigerator. When ready to cook, remove steak from the fridge and let it come to room temperature, about 30 minutes. Cook steak using your favorite method until internal temperature reaches 125–130°F. Remove from heat, transfer to a plate and let rest under aluminum foil to keep warm.

To make the sauce, heat olive oil in pan over medium-high heat. Sauté onion and garlic in pan until soft. Whisk in wine and mustard and lower the heat to medium. Reduce sauce by two-thirds, about 20 minutes. Slowly whisk in butter to finish the sauce and remove from heat. Add parsley and season with salt and pepper. To serve, drizzle sauce over finished steak.

Serves 2–3. 

Method

Melt 2–3 tbsp of butter in a large stockpot over medium-high heat. Add onions and sauté until translucent. Add garlic and potatoes and sauté until lightly golden. Deglaze pot with Fumé Blanc, stirring constantly until alcohol burns off, about 1–2 minutes. Stir in remaining butter until melted.  

Add flour and whisk constantly until thickened to make a blonde roux. Slowly stir in milk. Add oysters, oyster juice, salt, pepper, paprika and parsley. Continue cooking until chowder thickens and oysters are cooked, about 5–10 minutes. Garnish with fresh parsley before serving.

Serves 8–10. 

Method

Add ingredients to a large bowl and stir to combine. Let marinate for at least 30 minutes before serving. 

Yields about a ½ cup of each mignonette.

Method

Preheat oven to 375°F. Grease a 9-inch pie pan with nonstick cooking spray. Line the bottom of the pan with pie crust, trimming excess crust off the sides. In a large bowl, fold together all filling ingredients and spoon mixture into the pie pan.

To make the topping, combine flour, sugar and cheese in a large bowl. Add butter and mix until a crumb forms. Sprinkle all of the topping evenly over the pie until fully covered. Bake at 375°F for 1 hour, or until the top is golden brown. Cool at least 2 hours before serving.

Serves 8.