Category: Dinner

Directions

Preheat oven to 415°. Remove filets from fridge 1 hour prior to cooking, to bring them to room temperature.

Melt butter over low heat with minced garlic and shallots. Do not brown and remove as soon as butter has melted. Set aside.

Season all sides of the filets generously with truffle salt and fresh ground pepper.

Set an oven safe cast iron skillet over high heat. Allow skillet to get scorching hot, add grapeseed oil and place the filets face down and sear undisturbed for 2 minutes. Flip the filets and sear for an additional 2 minutes. Turn off heat and pour melted butter, garlic and shallots over the filets.

Transfer your skillet directly to the oven. For rare, bake 4 minutes. Medium rare, 5-6 minutes. Medium, 7 minutes. Remove filets from the skillet and let rest for 5-7 minutes before serving.

Directions

In a large bowl place pork, beef, veal, Pecorino Romano, egg, parsley and bread crumb. In a food processor finely chop garlic, onion and milk together. Add chopped onion and 1T of olive oil to the meat and season with salt and pepper. Using your hands mix until all ingredients are well combined but be careful not to over mix. Form the meatballs into 2” balls.

In a large skillet over medium heat, heat 2T olive oil. Working in batches, sear meatballs on all sides. Remove from pan and place meatballs in a large saucepan with marinara sauce and simmer over low heat for one hour.

Directions

In a small bowl mix together soy sauce, rice vinegar, mirin and lemon juice. Add lemon zest, green onion, ginger and garlic. Refrigerate for a minimum of 1 hour. Pour over a sieve to get rid of zest, green onion, ginger and garlic.

Set sous vide cooker to 130 degrees. Place steak in zipper lock bag with ¼C ponzu sauce and butter. Seal the bag using the water immersion technique. Place the bag in the water bath and set timer for 1 hour for rare.

Heat oil in medium skillet over high heat. Sear the steak for about 30 seconds per side. Remove and let rest.

Thinly slice the meat against the grain and arrange it on a serving platter. Pour ponzu sauce over the steak and top with green onions.

Directions

Trim all fat off the pork then pound each pork chop into ¼-inch thick slices. Generously season both sides of the pork with salt and pepper.

Place the flour, egg and breadcrumbs in three separate bowls. Add mustard powder to the egg mixture. Season flour with salt and pepper. Dip each slice of pork into flour, turning to coat lightly, then dip into eggs, letting excess drip off, and then into the bread crumb mixture, patting firmly to coat completely.

Heat a large nonstick sauté pan with 2T olive oil over medium heat. When pan is heated add pork and cook for 2-3 minute on each side or until crisp.

Meanwhile, in a small mixing bowl add lemon juice and slow whisk in olive oil. Season with salt and pepper. Toss with arugula, onions, and cherry tomatoes.

Place pork on plates and top with arugula salad. Serve warm.

Directions

In medium mixing bowl, marinate shrimp with 1t of olive and taco seasoning for 20 minutes.

Heat 1t of olive oil in a medium sauté pan over medium heat. Place the tortillas one at a time in the pan and cook until golden (about 30 seconds per side) and remove from pan and set aside to keep warm. Continue until all tortillas are cooked. In the same pan add 2t of olive oil and shrimp, cook until pink and opaque, about 3 minutes per side.

Build tacos: place shrimp on tortilla, scoop of corn salsa and diced avocado. Garnish with wedge of lime and chopped cilantro.

Directions

Peel the eggplants and cut in 1/8-inch-thick slices and sprinkle both sides with salt. Place on flat cutting board. Cover with another cutting board with a weight on top. Leave for 1 hour, sweating eggplant. Drain and rinse in eggplant and pat dry with paper towel.

Heat a large sauté pan over medium heat. In a small bowl, add beaten eggs with a sprinkle of salt. Coat pan with cooking spray or 1T of olive oil and working in batches, dredge the eggplant in the eggs and fry both sides in sauté pan until golden brown. Remove and place on a paper towel lined plate. Repeat with remaining eggplant until all slices have been cooked coating the pan with cooking spray or olive oil between each batch.

Using butter, grease an 8inch x 8inch baking dish. Place a layer of marinara sauce in the bottom and cover with a single layer of eggplant and a layer of mozzarella and parmesan. Repeat until you have about 5 layers. Top with marinara sauce, mozzarella and parmesan. Dot with butter and bake in preheated oven at 400°F for 35 minutes.

Directions

In a small food processor add rosemary, salt, black pepper and garlic. Process until all ingredients are finely minced. Add mustard and balsamic vinegar to the food processor and process until well incorporated. Lather the rack of lamb with mustard mixture, place lamb in foil lined roasting pan fat side up and let stand for 1 hour to reach room temperature.

Preheat oven to 450°.

Roast the lamb for 20 minutes for rare and 25 minutes for medium-rare. Remove from oven and cover with foil. Let lamb rest for 15 minutes, then cut into individual ribs and serve.

Note: For a large rack of lamb, I recommend cutting the rack in half prior to cooking.