AUSTRALIAN LAMB RACK
Season duck breast with salt and pepper. Heat skillet, add a little butter in pan. Once the butter has melted, place seasoned duck breast skin side down for about 8 minutes then flip and continue cooking for about 5 minutes (for medium rare).

Cherry Gastrique
In a pot place 6 ounces of dark cherries (pitted),
1 cup of sugar, 2 cups of red wine vinegar, and
1 sprig of rosemary. Reduce until mixture thickens
enough to coat the back of a spoon

Fingerling Confit Potatoes
In baking dish place 3 cloves of garlic, 1 pound of fingerling potatoes (cut in half), 2 sprigs of thyme, 1 shallot (diced) cover with 2 cups of bacon fat. Cover and bake at 400 degrees for 1 hour. Add salt and pepper to taste.

Bacon Balsamic Brussels Sprouts
In a mixing bowl add 12 ounces of brussels sprouts, ¼ cup of balsamic vinegar and 8 ounces of raw bacon (diced) and toss. Place on a sheet pan and bake in oven at 425 degrees for 20
minutes or until sprouts are tender.

Hot Toddy Drink (on cover)
1 ¼ ounce Buffalo Trace Bourbon
1 ounce honey
Squeeze of lemon juice
Top with hot water and stir
Garnish with an orange peel, a lemon twist, and
a cinnamon stick

Roasted Brussels Sprouts
1 pound brussels trimmed
¼ cup canola oil
3 tablespoons pure maple syrup
½ teaspoon salt
4 slices bacon chopped

Preheat oven to 400 degrees F.
Place Brussels sprouts in a single layer in a baking dish.
Drizzle with olive oil and maple syrup; toss to coat.
Sprinkle with bacon; season with salt and black pepper.
Roast in the preheated oven until bacon is crispy and
Brussels sprouts are caramelized, 45 minutes, stirring
halfway through.

Braised Cabbage
1 head napa cabbage
1 cup unsalted butter
1 teaspoon salt
Brown 1 cup of butter on high heat in a saute pan.
Add chopped cabbage and salt and saute until brown.

Blackberry Reduction
2 quarts beef stock
2 cups red wine
1 tablespoon cinnamon
1 sprig thyme
Add all of the ingredients to a pot and then reduce the
liquid until sauce is sticky or coats the back of a spoon.

6 pounds sweet potatoes
1 lemon, zested and juiced
3 tablespoons pure maple syrup
2 tablespoons light brown sugar
3 tablespoons bourbon
8 tablespoons butter, at room temperature
1 ½ teaspoons salt
1 teaspoon white pepper

Preheat the oven to 375 degrees F.
Place the sweet potatoes on a foil-lined baking sheet and roast for 45 minutes to 1 hour, until very soft to the touch. Remove from the oven and let cool 20 minutes. When cool enough to handle, peel them by hand and put the flesh in the bowl of a mixer. Using a paddle attachment, mix in the lemon zest and juice, maple syrup and brown sugar. Place the bourbon in a small saucepan and place over high heat. Let it come just to the boil and then tilt the pan slightly towards you to set it aflame. Add to the potatoes along with the butter. Mix well. Add salt and pepper and transfer

to a 13 by 9-inch oven-safe casserole dish. (Recipe can be made to this point, cooled to room temperature, tightly covered with plastic wrap and refrigerated for up to 3 days.)

Walnut Crumb Topping
½ cup all-purpose flour
¼ cup packed light brown sugar
1 teaspoon salt
½ teaspoon ground white pepper
Pinch dried thyme
1/ cup chopped walnut
5 tablespoons butter, chilled and cut into bits

Mix the flour, brown sugar, salt, pepper, thyme and walnuts together in a small bowl. Add the butter and work with your fingers until a crumbly mass forms.  

Bake casserole for 25-30 minutes until warmed through and walnut topping is golden brown. Serve warm.

10 parsnips whole
¼ pound unsalted butter
Pinch salt
Pinch cayenne pepper
½ cup of vegetable stock

Parsnip Puree
Cut Parsnips in half lengthwise. Place skin side up in convection oven at 350 degrees for 20 minutes. Place cooked roasted parsnips in blender and start machine slowly. Add in cayenne pepper and salt to taste. Blend on high until smooth. Add in softened butter and vegetable stock. Pass through a fine sieve.

Tenderize breast, then season with salt, pepper, Italian seasonings, garlic powder and fresh, chopped garlic. Make stuffing with a mixture of Lucchesi’s Italian Spinach, mozzarella and ricotta chesses, eggs, alfredo sauce, and bread crumbs.

Stuff breast and roll to hold mixture (tie with kitchen twine, if needed). Dip in egg wash and Italian bread crumbs.

Fry to a golden brown but not completely done through; finish cooking for approximately 25 minutes in a 350 degree oven. Top with warm marinara sauce.
Serve with wild rice and roasted asparagus.

2/3 cup chopped shallots
2 tablespoon unsalted butter
12 ounces fresh or frozen cranberries (not thawed)
1 cup sugar
2/3 cup water
2 tablespoon raspberry vinegar
1 ½ teaspoon cracked black pepper
½ teaspoon salt

Cook shallots in butter in a heavy saucepan over moderate heat, stirring occasionally until golden brown. Add in remaining ingredients and simmer uncovered, stirring occasionally until berries have burst and chutney is thickened – about 20 minutes. Cool to room temperature. Chutney can be made a week in advance and held in a covered dish in the refrigerator. Serve with salmon, turkey and pork.

Braised Short Ribs
Short ribs
Red Wine
Tomato paste
Minced garlic
Celery
Carrots
Onion
Beef stock
Salt
Pepper
Thyme

Clean excess fat off of short ribs, season with salt and pepper and sear off in hot pan, after short ribs are seared place them in a deep, oven-safe dish and use red wine to deglaze searing pan, with a whisk stir in the tomato paste into the red wine and bring to a boil. Pour the mixture over the short ribs in the deep pan, then add chopped celery, carrots, onions, a few sprigs of thyme, and cover with beef stock until the short ribs are just covered with liquid. Cover with foil and put in the oven at 300 degrees for about 2 1/2 to 3 hours. When you check the meat, it should very easily pull apart.

4 petite filets, 5-6 ounces each
3 oyster mushrooms, sliced
3 shiitake mushrooms, sliced
2 baby bella mushrooms, quartered
1/2 quart heavy cream
2 pinches salt and pepper
15-20 baby new potatoes
2 sprigs rosemary
4 tablespoons demi glace (or 2 beef bouillon cubes if demi not available)

Potatoes
Preheat oven to 400 degrees. Cut and rinse new potatoes, and let dry. Toss with a couple pinches of salt and pepper, and
a few tablespoons of extra virgin olive oil. Place on a baking sheet, lay sprigs of rosemary on top of the potatoes. Bake for
15-20 minutes until tender but the potatoes should still have a little “bite” in the center.

Mushroom Sauce
In a hot saucepan, add a few tablespoons of extra virgin olive oil, and sear mushrooms until semi soft. Add cream to the
mushrooms, and a few pinches of salt and pepper.
Let the cream come to a strong simmer, then add demi glacé or bouillon. Stir well, and bring heat down to very low. Let
the sauce reduce, while stirring occasionally, until desired thickness (anywhere from 15 minutes for a loose sauce to 30
minutes for a thick sauce)

Steak
Take steak out of refrigerator 15-20 minutes before cooking (if you cook a medium-rare steak straight out of the cold box, the center will be chilly when done. Never cook a cold steak)
Get a pan very hot. Season steak liberally with salt and pepper (this will create a beautiful crust on your steak). Sear 2 minutes on each side, including the ends. Place steak in 400 degree oven for 2 minutes for rare, 4-5 for medium rare, and 6 minutes for medium, depending on the thickness of your steak). Remove from oven and let your steak rest on a rack for 3-5 minutes. This will let all the juices in the steak evenly disperse and won’t leave you with a pool of steak juice if you were to cut it straight from the oven.

To serve, slice your filet in 4-5 strips and place over the potatoes. With a small spoon, lightly place the mushrooms over the steak, then drip some of the creamy sauce over the mushrooms and steak.