Recipes

Braised Pork Cheek Ragu

• In a large bowl, toss the pork with the rosemary thyme, flour, salt and pepper.
• In a large fry pan or Dutch oven over medium-high heat, warm olive oil. Working in batches, dredge, dust and sear the pork until browned on all sides. Transfer the pork to a platter and set aside.
• Add the onion, carrot and garlic to the pan and sauté
• Return the pork to the pan and add wine, tomatoes and chicken broth. Stir to combine and add more broth if necessary so that the pork is mostly submerged in liquid.
• Reduce the heat to medium and cook, uncovered, until the liquid has reduced slightly and the pork is just starting to turn tender, 20 to 25minutes.
• Stir in the balsamic vinegar and rosemary and thyme sprigs. Lower the heat to medium-low, cover the pan and cook, stirring occasionally and adding more broth if necessary to keep the pork mostly covered, for 35 minutes more; the pork should be very tender but still holding together.
• Discard the thyme and rosemary sprigs. Separate pork from sauce. Reduce sauce if needed, puree sauce if it is your wish or keep it rustic.

Horseradish Gremolata

• In a small bowl, toss the parsley with the horseradish and lemon zest and season the gremolata with salt and pepper.

Roasted Fennel & Carrots

• Slice separately, toss with oil of your choice, salt and pepper.
• Place in separate pans and roast in oven.

Creamy Polenta

• Bring cream and stock to a boil over medium-high heat in a medium saucepan. Reduce heat to medium.
• Whisking constantly, gradually add polenta; bring to a simmer.
• Reduce heat to low, cover pan, and cook, whisking every 10–15 minutes, until thickened and no longer gritty, 30–35 minutes.
• Remove from heat and add Parmesan, butter, and salt.
• Cook, whisking, until butter and cheese are melted and polenta is the consistency of thick porridge.

Stuffing

• Dice celery, onion, and bread. Combine chopped parsley, thyme, driedcranberries, celery, onion, chicken stock, Russell’s Original SeasoningBlend, eggs, and butter.
• Toss and add baking powder. Toss again and set aside.
• Preheat oven to 350 degrees.

Airline Chicken Breast

• On the opposite side of the chicken wing make a cut down the sidecreating a pocket. The cut should be even on both sides, approximately2”-3“ deep and 3” long. Stuff each chicken breast.
• . Heat oven safe sauté pan with 1-2 tablespoons olive oil. Place stuffedchicken skin side up. Season skin liberally and place in oven forapproximately 25 minutes.

Beef Tenderloin Roast

• Preheat oven to 300 degrees.
• In an oven-safe pot, sear desired protein until browned on all sides.
• Add onion, garlic, bay leaf, peppercorn, thyme, and red wine.
• Cook fortwo minutes and then add the veal or beef stock. Cover with a lid orfoil and put in the oven for 45 minutes to an hour.
• Pull out of oven,rest meat on a tray and reduce braising liquid until nape (thick enoughto coat the back of a spoon without running off).
• Strain the liquid andwhisk in the butter.

Carmalized Onions & Shiitake Mushrooms

• Slice onion and sauté on medium/low heat until caramelized, aboutten minutes. Turn up the heat to a med/high and add the mushrooms.Sauté mushrooms for three minutes.
• Serve the sliced tenderloin on caramelized onions and shiitakemushrooms and top with veal or beef demi-glacé.

• Combine spice mix, season lamb chops and refrigerate. Remove toroom temperature 30 minutes before grilling.
• Cook quinoa (per package recommendations) and chill. Toss the quinoawith the vegetables and herbs. Whisk the oil and lemon, and mixthrough, season to taste and refrigerate until serving.
• To make the sauce: render shallots, add licorice, bay, wine and reduceto sec. Add stock and simmer until reduced to sauce consistency.Season with spice mix and strain.
• Preheat grill and cook lamb over medium flame to desired doneness.
• Heat 1 tablespoon blended oil over high heat in a medium sauté pan.Blister blanched green beans over high heat and season with saltand pepper.
• In a small bowl toss together the cherries, arugula, oil and balsamic.Season to taste.
• Divide quinoa salad to center of 4 plates. Next arrange some beansover quinoa and top with 2 lamb chops. Spoon Sauce over lamb & topwith cherry salad.