Braised Beef Short Ribs Celeriac Puree, Pine Nut Pomegranate Gremoulata Brine 2# Brown Sugar 2# Kosher Salt 1 gal h2o 1 gal ice ½ cups bay leaves 1/2 cup juniper berries 1/2 cup black peppercorns 1 bunch thyme 1 bunch rosemary Method: Place ice and aromatics into a tall container Bring sugar, salt, and 1 …
Alaskan Halibut with Nicoise Vegetables
Halibut with Nicoise Vegetables Serves two 2 six ounce Alaskan Halibut fillets, block cut 2 ounce olive oil for searing the fish fresh thyme sprig fresh rosemary sprig 4 ounces whole, cold butter Vegetables 2 each fingerling potatoes, blanched 2 each purple fingerling potato, blanched 1 ounce haricot vert, blanched 1 ounce yellow wax bean, …
Berkshire Pork Prime Rib with Grilled Apples and Poblano Chile Fondue
Prime Rib of Berkshire Pork Rack of Pork Score rack, stuff with rosemary, bay leaves and thyme Rub generously with salt and pepper 2 carrots, peeled and larged dice 2 celery stalk,large dice 6 garlic cloves, smashed 2 onions, large dice 1 T mustard Seed 1 T fennel seed Cobbler Batter 8 eggs 1/4 cup …
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Fennel Spiced Pork Chops
Fennel Spice Pork Chop with Avocado and Arugula Salad Pork chops are the easiest and to cook and overcook. Careful preparation will yield a moist, tender cut of meat. The salad can be highlighted with crab and served with fish and chicken. Pork Chops 4 Thick cut, score meat and season well with fennel …
Pork Belly with Grits and Pickled Watermelon
Pork Belly with Grits and Pickled Watermelon Pork belly, the uncured, unsmoked origin of bacon is perfectly able to be braised and eaten as an appetizer or entrée. I like to sear the portion in a cast iron pan before serving. The creamy corn grits with a touch of white cheddar and rosemary and pickled …
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Lemon Dill Risotto
Risotto with Lemon and Dill Risotto 2 ounces carnaroli risotto, raw .5 ounce fresh lemon juice .0625 ounce fresh dill .0625 ounce lemon confit 1 ounce whole butter, cold 1 ounce shaved parmesan 8 ounces parmesan stock 1 ounce nouilly prat vermouth Lemon Confit 6 lemons, juiced Cover with cold water Bring to …
Turnbull Wine Dinner April 22nd
Cedar Roasted Breast of Squab Cage Free Foie Gras, Creamy Morels, Toasted Mustard Seed Spaetzle Estate Merlot 2006, Napa King Ranch Antelope Carpaccio Veldhuizen Farms Bosque Blue Cheese, Cipollini and Poppy Seed Marmalade, Dandelion Greens Estate Cabernet Sauvignon 2006 , Napa Snake River Farms Wagyu Beef Culotte Caramelized Cauliflower, Celery Heart Gremoulata and Shallots Agro-Dolce …
Siduri Wine Dinner March 31st
Passed Canapés Novy Viognier (Russian River, CA) 2008 Kabocha Squash and Oak Hill Farms Spinach Ravioli Spring Sage Brown Butter Sauce with Toasted Pignoli and Grana Padano Siduri Pinot Noir (Sonoma, CA) 2009 Barrel Sample Arctic Char with Kurobota Braised Pork Smoked Sweet Potato and Dungeness Crab Salad, Red Sorrel and Black Garlic Crema Siduri …
Methods, updated frequently
Taste is Everything Always taste everything, everything gets seasoned. Everything must be able to stand on its own. Always use a spoon. Roasted Peppers Place peppers over open flame and char on all sides, place in bowl and cover with plastic wrap until skin has softened to peel, use bowl of warm water to …
Overnight Pork Shoulder with Creamy Brussel Sprouts and Grilled Flatbread
The easiest of all pork to cook, let the oven do the work on the lowest temperature setting. Seasoned well, the meat should pull away with a spoon when pried and not ‘bounce’. Good the next day for pork sandwiches. Pork Any of the following will produce great results. Pork shoulder, pork roast, prime rib …
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Chef John Brand 