BBQ Baby Back Ribs

BBQ Baby Back Ribs

This recipe makes 4 racks with about 10 bones each piece.

Ingredients to cook the ribs:

4 racks baby back pork ribs
2 onions, chopped
2 stalks celery, chopped
2 carrots, chopped
3 tablespoons vegetable oil
1 quart chicken stock
1 tablespoon salt

Start by cutting the racks into 3 bone pieces. Add the pork to a large skillet over high heat and sear the round side down rolling back and forth for about 2 minutes. Move the ribs to a hotel pan after they have been browned. Read More »

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Venison Moussaka

Venison Moussaka

Recipe serves 4

Ingredients and directions for Step 1:

Pre heat the oven to 375ºF
Use a loaf pan, roughly 9″ x 5″ x 3″

3 lb venison stew meat, chopped into fingernail size pieces
3 leeks, diced into small pieces
3 tablespoons butter
1 tablespoon cinnamon
2 tablespoons brown sugar
2 cups red wine
2 cups diced ripe tomato
1 teaspoon sea salt

Start the leeks in a hot pan with the butter, stir until softened then add the venison.
Once the venison has browned add the remaining ingredients and stir occasionally over medium heat for 30 minutes. Read More »

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CHICKEN POT PIE

Last night was my 6th in a row, working the line @ The Lodge. Today, Sunday is a day off, well spent on the golf course and the beach. Family meal last night featured Chicken pot pie, a favorite on cool evenings. Served with a crisp romaine and red vinaigrette salad.

Recipe serves four

For the CHICKEN POT PIE:

Crust made in the food processor:
2 cups AP flour
½ cup bacon grease
4 tablespoons ice cold water
1 teaspoon salt

Bring together in the processor bowl and run until smooth
Pour the mixture into a bowl and roll into a ball (add more bacon fat if needed)
Wrap with plastic and repeat to make 2 balls, refrigerate for an hour. Read More »

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Lobster Pasta

Recipe serves 6

Ingredients:

3 – 1 1/2 lobsters 
2 tablespoons of tomato paste 
3 cups of Mir Poix (celery, onions, carrots diced fine) 
Half a cup of butter 
2 cloves of garlic (chopped)
Half a cup of white wine 
2 ripe tomatoes (core and chop)
1/2 a cup of heavy cream
1 quart of water 
Salt and pepper to season 
4 leaves of basil
2 tablespoons of chopped basil 
2 tablespoons of chopped parsley 
1 cup of fresh Shell peas 
1 box of thick spaghetti 

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Paella with Lobster

When Jessica informed me, “We will have 18 for dinner tomorrow night,” my mind automatically went to Paella. The first phone call was placed to Mrs. Iacono for two pounds of her Spicy Chicken Sausage. Then I called the Seafood Shoppe in Wainscot for four pounds of cod, two pounds of sea scallops, three cull lobsters and three-dozen littleneck clams. Just prior to leaving the restaurant, I organized a box of dry goods, a quart of jasmine rice, a quart of mirepoix, a wine bottle full of saffron infused wine and clam juice, one coffee cup filled with Sofrito, one 16-ounce can of “Muir Glen” whole peeled tomato and two quarts of chicken stock.  I grabbed a pound of North Country Andouille sausage for extra flavor. Read More »

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