prime rib eye on a bed of fennel, arugula, and topped with pecorino

1 1/2" cut of boneless prime rib eye
spice rub (recipe below)
1 fennel bulb
4 oz. wild arugula
1/2 pound pecorino (shredded)
chives (finely chopped)
citron vinaigrette (recipe below)
1 tbsp. unsalted butter
1 tbsp. canola oil

spice blend:
1 tbsp. kosher salt
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. dry oregano
1/2 tbsp. celery seed
1/2 tbsp. cumin seed
1/2 tbsp. fresh cracked black pepper

mix everything together and set aside.

citron vinaigrette:
1 tsp. dijon mustard
1/2 meyer lemon zest
1/2 meyer lemon juice
pinch of salt
pinch of pepper
2 tbsp. white balsamic vinegar
4 tbsp. extra virgin olive oil

whisk the dijon mustard, lemon zest, lemon juice, salt, pepper, and white balsamic together. while whisking slowly drizzle the olive oil so that all of the oil is combined. set dressing aside.

preparing the salad:
using a mandolin slice the fennel into 1/16" pieces into a large mixing bowl. add in the arugula, and set aside.

preparing the prime rib eye:
remove the meat from the fridge, and let sit at room temperature for 20 mins. preheat the oven to 350 degrees.

generously cover the beef with the spice blend. using a cast iron pan heat the butter and oil on high heat. add in the rib eye, and sear both sides, about 2-3 mins. each side. then place directly into the heated oven to finish the cooking. about 7 mins. remove from the oven, transfer to a plate, and let set at room temperature for 5 mins.

mix the vinaigrette in with the salad and plate. slice the rib eye on the bias into 1/8" slices, and place on top of the bed of salad. sprinkle with chives, shredded pecorino, and serve.

enjoy :)

justin

pork gyoza (potstickers) with dipping sauce

1 package small round wonton wrappers (i use one that is 30 count)
pork gyoza stuffing (recipe below)
gyoza dipping sauce (recipe below)

pork gyoza stuffing:
1/3 pound ground pork
4 scallions (finely diced)
1 1/2 tbsp. soy sauce
1 tbsp. sesame oil
1 tbsp. sake
thumb size piece of ginger (grated)
2 large garlic cloves (grated)
pinch of kosher salt
pinch of freshly cracked black pepper
1/2 bunch spinach (blanched)
1/4 napa cabbage (blanched)

in a large sauce pan bring salted water to a boil, and add in the spinach and cabbage and cook for 2-3 mins. remove and strain under cold running water to stop the cooking process. drain all excess water and chop finely then set aside.

in a separate bowl add in the ground pork, scallions, soy sauce, sesame oil, sake, ginger, garlic, and salt and pepper. mix all together until everything is very much together. add the chopped spinach and cabbage into the pork mixture, and continue mixing until everything is well mixed. set aside.

making the gyoza:
place 1 wrapper on a plate and spoon about a tbsp. of the stuffing into the center of the wrapper. dip your finger in a small bowl of water and wet 1/4" all around the wrapper. fold the wrapper in half, and make a small pleat every 1/4' or so. continue this process until all the gyoza are made.

frying the gyoza:
1 tbsp. vegetable oil
2 tbsp. water
1 tbsp. sesame oil
gyoza dumplings

heat the vegetable oil in a medium size non stick pan on medium high heat. place the dumplings flat side down into the heated pan. cook for 2-3 mins. or until the bottoms are golden brown. add the 2 tbsp. of water to the pan and steam the water out of the pan, about 4 mins. when most of the water has cooked off, use a spatula and loosen the gyoza from the bottom of the pan, without moving them around the pan much. add in the sesame oil, and cook for another 1-2 mins. to further crisp the bottom. remove from the pan and set aside. work in batches if needed.

dipping sauce:
2 tbsp. soy sauce
2 tbsp. rice vinegar
1/4 tsp. chili oil

mix all together and set aside.

plate the gyoza with the dipping sauce and serve.

enjoy :)

justin

braised oxtail and gruyere wonton ravioli

oxtail stock (recipe below)
ravioli stuffing (recipe below)
oxtail sauce for ravioli (recipe below)
package wonton wrappers
parmesan cheese (grated)

oxtail stock:
makes 8 cups

4 pounds oxtail
1 tbsp. honey
2 medium yellow onions (halved lengthwise)
2 bulbs garlic (halved)
2 carrots (roughly chopped)
2 celery stalks (roughly chopped)
8 cups water
1 cup dry red wine
2 tbsp. tomato paste
10 whole black peppercorns
2 bay leaves
2 whole cloves
2 sprigs of thyme

preheat the oven to 400 degrees.

toss the bones with the honey at the beginning to help the browning process and add more flavor. spread the bones around in a large roasting pan. roast, turning every 15 mins., until golden and caramelized for about 1 hour. stir in the onions, garlic, carrots, and celery and roast until the vegetables are caramelized; about 30 more mins.

transfer bones and vegetables to a large stockpot and add in the water. bring to a boil over medium high heat, and skim off any foam. stir in wine, tomato paste, peppercorns, bay leaves, cloves, and thyme. reduce heat to a simmer, stirring occasionally, until slightly thickened; about 5 hours.

remove the meat from the bones, and set aside. strain stock through a cheesecloth and sieve into a large bowl and discard the solids. let cool to room temperature. cover and place in the fridge until the fat congeals on the top, about 8 hours, remove and discard the fat.

lasts in the fridge for about 3 days or in the freezer for about 4 months.

oxtail ravioli stuffing:
oxtail meat reserved from the broth
1 tbsp. unsalted butter
1/3 cup skim milk
1 cup gruyere cheese (shredded)

in a medium size sauce pan heat the butter on medium high heat until melted. whisk in the milk until warm, and then whisk in the gruyere cheese until everything is melted and combined. mix in the oxtail with the cheese and set aside.

oxtail sauce for ravioli:
1 cup oxtail broth (recipe above)
2 tbsp. all purpose flour
2 tbsp. grated parmesan cheese

in a medium size sauce pan heat the oxtail broth on medium high heat. whisk (1 tbsp. at a time until combined) the flour and parmesan cheese. set aside.

oxtail ravioli:
lay the wonton wrapper out on a cutting board or plate into single layers. place about a tbsp. of your oxtail stuffing into the center of the wrapper. wet the outside rim of the wonton wrapper all around and cover with another wonton wrapper. repeat this step until all of your raviolis are made.

heat a large pot of boiling water with salt and olive oil. when the water reaches a boil place the raviolis into the water and boil for 3 mins.

plate the raviolis and top with the oxtail sauce, parmesan cheese, and serve warm.

enjoy :)

justin

fennel arugula and pecorino salad with grapefruit vinaigrette

1 large fennel bulb (cored and thinly sliced)
5 ounces wild arugula
1 cup pecorino cheese (shaved)
grapefruit vinaigrette (recipe below)

grapefruit vinaigrette:
1 cup grapefruit juice (i use the brand "lambeth groves" since the ingredient is 100% grapefruit juice... no fillers)
3 tbsp. white balsamic vinegar
1/3 cup extra virgin olive oil
1 tbsp. dijon mustard
salt and pepper to taste

whisk all together except for the olive oil. while whisking slightly drizzle the olive oil into the already whisked ingredients until all of the oil is combined to create your dressing. makes about 1 1/2 cup dressing.

salad:
mix arugula and fennel together in a large bowl and drizzle dressing over, and mix together. serve on a plate and top with pecorino cheese.

enjoy :)

justin

simply light ricotta cheese pancakes

1 cup fat free ricotta cheese
3/4 cup all purpose flour
1/2 tsp. baking powder
1 1/2 tbsp. sugar
pinch salt
3/4 cup skim milk
3 eggs (divided)
1/2 teaspoon vanilla
dash of cinnamon
unsalted butter (for cooking)

makes 6 large pancakes:

whisk together flour, baking powder, sugar, cinnamon, and salt in a bowl. combine ricotta, milk, egg yolks, and vanilla in a separate bowl.

beat the egg whites in an electric mixer until stiff. add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined. whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites.

heat a griddle over medium high heat, and brush the surface with butter. use a ladle to pour batter onto the griddle. cook pancakes for about 3 or 4 minutes, then flip, cooking until both sides are golden brown.

top with butter, fruit, or powdered sugar, and serve warm.

enjoy :)

justin

rustic breakfast pizza with potatoes, bacon, and eggs

pizza dough (recipe below)
extra virgin olive oil
1 yukon gold potato (mandolin into very thin slices)
20 basil leaves
5 pieces bacon (cooked and cut into bite size pieces)
1/4 pound gruyere cheese (freshly shredded)
1/2 ball fresh mozzarella cheese (torn into pieces)
white truffle oil
kosher salt
fresh cracked black pepper
red chili flakes
2 eggs

pizza dough (recipe makes enough for 2 pizzas):
1 package active dry yeast
2 tsp. sugar
1 cup warm water
2 1/2 cups all purpose flour
1/2 tsp. kosher salt
1 tbsp. olive oil

in a bowl, combine the yeast, sugar, and warm water and set aside to proof, about 5 mins.

pour the flour onto a working surface. make a well in the middle of your flour pile and pour in the yeast mixture and olive oil. start working all ingredients to together until you start working it into a large ball. after all the ingredients are incorporated, cut in half, and make 2 balls. i wrap 1 in plastic wrap and place in the freezer for another time. and for the other 1 i place in a bowl, cover with plastic wrap, and place in the fridge over night.

breakfast pizza:
preheat the oven to 500°F. with a pizza stone left in the oven to get hot.

roll out your pizza dough on a floured surface into a nice 12" circle, and sprinkle a bit of corn meal on the bottom of the pizza dough, and drizzle a bit of extra virgin olive oil onto the dough. start layering your pizza with mandolin yukon golds, basil, bacon, mozzarella, gruyere cheese, and top with red chili flakes. when the oven gets to 500°F the turn it down to 450°F and transfer your pizza onto the pizza stone and cook 12-14 mins. until crust is golden brown.

while pizza is in the oven cook the eggs over easy and set aside to top the pizza.

when the pizza is cooked all the way, remove from the oven and place the eggs onto the pizza, then drizzle with white truffle oil.

enjoy :)

justin

simple croque madame

2 slices multigrain bread
cooked ham (sliced thick)
gruyere cheese (shredded)
dijon mustard
2 tbsp. butter
2 eggs

in a large skillet melt 1 tbsp. butter. when the butter is heated add in the slices and brown on each side. spread a bit of dijon mustard on each slice of toasted bread, top with sliced ham, and then top with shredded gruyere cheese. place in the broiler on high until the cheese is melted.

meanwhile in the same skillet add in the other 1 tbsp. of butter on medium high heat. add in both of the eggs and cook sunny side up.

toped the broiled sandwich with the egg, and serve with a bit of hot sauce.

enjoy :)

justin

twice baked potato skins

6 russet potatoes
3 tbsp. extra virgin olive oil
1 small onion (chopped)
3 oz oyster mushrooms (thinly sliced)
3 oz. shiitake mushrooms (thinly sliced)
3 cloves garlic (minced)
1/4 tsp. kosher salt
1/4 tsp. freshly cracked black pepper
1 stick unsalted butter (melted)
4 slices bacon (fried and crumbled)
1 tsp. tobasco sauce
1 tsp. dried oregano
2 cups extra sharp cheddar cheese (shredded)
6 pieces prosciutto (thinly sliced) (cut into half)

preheat the oven to 400 degrees. and line a baking sheet with parchment paper. lay the potatoes on the baking sheet and bake for about 1 hour or until tender. remove from the oven and let cool until handleable.

while the potatoes are cooling heat the oil on medium high heat in a medium size skillet. add in the garlic and onion, and cook until soft, about 5-7 mins. add in the mushrooms and salt and pepper and cook for an additional 7 mins. then put the mixture into a medium size bowl and set aside.

cut the potatoes lengthwise in half and remove the center of the potatoes with a small spoon, leaving about 1/8-1/4 inch of the skin of the potato. add the removed potato into the mushroom mixture then add in the butter, bacon, oregano, tobasco, and 1 cup of the cheese. mix all together and season with a bit of salt and pepper. set aside. place the potato skins into the fridge for about 30 mins. to cool for a bit.

arrange the potato skins onto a baking sheet cut side up, and brush both sides with a bit of olive oil, and season with salt and pepper. spoon the potato mixture into the potato halves then top with 1/2 slice of the prosciutto and then cover with the shredded cheese. bake until the cheese is melted, about 25 mins. remove from the oven and serve.

enjoy :)

justin

PICTURE COMING SOON :)

jacked up jalapeno poppers

12 oz. cream cheese (softened)
1/2 cup jack pepper cheese (freshly grated)
1 clove garlic (minced)
1 tsp. fresh squeezed lemon juice
salt and pepper to taste
1 dozen jalapeno peppers (halved and seeded)
1 cup milk
1 cup all purpose flour
1 cup panko breadcrumbs
canola oil (for frying)

in a medium size bowl mix the cream cheese, pepper jack cheese, garlic, lemon juice, pinch of salt and pepper, and set aside.

bring a medium size pot to a boil to blanch the jalapeno peppers. place the seeded and halved peppers into the boiling water and blanch for 2 mins. then transfer to an ice bath to cool. drain and dry.

fill the jalapeno peppers with the cheese mixture. put the milk and flour into 2 separate bowls. dip the jalapenos into the milk and then into the flour. then set aside for about 10 mins. so that they have time to dry. dip the stuffed jalapenos back into the milk, and then into the panko breadcrumbs. allow them to dry and then repeat again just to ensure that the entire peppers are coated.

heat the oil on medium high until about 370 degrees. when the oil is heated add in the coated peppers and fry for about 2-3 mins. or until they are golden brown. remove and then drain on a paper towel. serve with honey mustard, aioli, or any of your favorite dipping sauces.

enjoy :)

justin

PICTURE COMING SOON :)