Recipes

Serves 6

This recipe is a slow poached rib recipe with the seasonings that are normally incorporated into a dry rub in the poaching liquid, creating simple and succulent ribs!

Ingredients

Directions

In a large soup pan filled with water, place, onions, garlic and seasoning sand bring to just before simmer. Add the spareribs to the pan of water and slow poach for about 3 hours or until meat begins to slide of the bone. Allow ribs to cool in the poaching liquid. The seasonings in the poaching water can be altered according to taste. Grill the ribs slathering the Bourbon BBQ sauce all over them as they grill and after.

*Recipe Property of Polo Dobkins

Serves 6

Ingredients

Directions

In a large sauté pan heat oil and add garlic and lemon zest. Lightly sauté the squid until just tender, a sort of par cook (approx 3 minutes). Take off heat and place in large bowl. To the squid add the peppers, tomatoes and olives. In another mixing bowl whisk together the lemon juice, shallots, vinegar, oil and herbs, season with salt and pepper and pour over squid mixture. Let stand for about 15 minutes before serving.

Serves 6

INGREDIENTS

3 tablespoons extra virgin olive oil
1 Spanish onion, chopped small
2 small carrots, peeled and chopped small
2 celery, chopped small
2 tablespoons thyme
1 (15 ounce) can whole plum tomatoes
4 cups vegetable (onion based) broth
2 teaspoons salt
1 cup brown Italian lentils
2 fresh bay leaves
Parmigiano Reggiano cheese rind
Grated Parmigiano Reggiano, for garnish

DIRECTIONS

In a heavy bottomed Dutch oven, over medium heat, add olive oil. Add onions and cook until translucent, 7 minutes. Add carrots, celery and thyme and cook, stirring occasionally, 5 to 7 minutes more. Reduce heat to medium low and add tomatoes, cook until flavor becomes concentrated, stirring to makes sure tomatoes and vegetable don’t burn, 15 minutes. Next, add vegetable broth, salt, lentils, bay leaves and Parmigiano Reggiano rind. Increase heat to medium high and bring to a boil and then reduce to a simmer and cook until lentils are tender. Remove cheese rind and serve garnished with more cheese.

Serves 4

INGREDIENTS

1 medium leek, white and pale green only, sliced thin
1 large Spanish onion, peeled and sliced thin
2 sticks unsalted butter
¼ cup white wine
1 head cauliflower, trimmed, core removed and chopped (5 florets reserved and thinly sliced for garnish)
Kosher salt
½ oz. best quality American paddlefish roe
Best quality extra virgin olive oil
Maldon sea salt

DIRECTIONS

In a 10 quart pot over medium low heat, cook onions and leeks in ½ stick of butter slowly, stirring regularly.
They should not take on any color. After 10 minutes, add wine, and cook until completely reduced. Add ½ cup water, and continue cooking. Should take ½ hour total.

Once the onions and leeks are cooked, add the cauliflower, cover with water, and season with salt. Raise heat to high, and bring to a boil. Once it’s come up, drop to a low simmer, and cover loosly. Cook until cauliflower is very soft, about 30 minutes.

Fill the bowl of a blender about half way with the cooked cauliflower mixture, and blend very well. While the blender is running, add ¼ stick butter, and incorporate. Strain pureed cauliflower through a fine mesh strainer into a pot, or bowl. Continue with remaining cauliflower. Add water to thin mixture as necessary in the blender, and then to desired consistency for the soup. Adjust seasoning.

To serve, brown sliced florets in olive oil on medium high heat. Ladle soup into shallow bowls, top with roasted cauliflower, and a dollop of caviar. Drizzle with best quality extra virgin olive oil, and sprinkle with Maldon sea salt.

Recipe Property of Gabe McMackin