1. Halim Bademjoon

By Shermin Khazaeli of Ray’s Café

 1 lb beef neck or beef tips
 6 large eggplants
 ½ cup lentils
 1 cup Persian whey – kashk
 2 large onions
 2 garlic cloves
 2 tbsp dried mint leaves
 turmeric, salt and pepper
 cooking oil

1

Chop one of the onions. Sauté the onions with 3 tablespoons of oil in a pot.

2

Add 1 1/2 tablespoons of turmeric, a teaspoon of pepper and a tablespoon of salt to the onions. Mix well and add the meat.

3

Fill the pan with water to cover the meat. Let it cook on a medium high flame until the meat is cooked well and the water is evaporated.

4

Cook the lentils with some salt and water until they are soft. Drain the lentils.

5

Peel the eggplants, cut them in wedges and fry both sides.

6

Traditionally, the ingredients should be blended using a solid wood pestle, but I use a food processor to blend them well. After the ingredients are blended, put them back in a pot and let the mixture simmer for 10 minutes on low heat. Stir occasionally so the bottom won’t burn.

7

Mix the whey with a cup of hot water to dilute it. Pour half of the mixture into the halim bademjoon pot and mix well.

8

Slice the second onion thinly, and fry it in a pan with oil. When it is nearly caramelized, smash the garlic cloves and fry them together until all turn golden brown, then remove the pan from heat.

9

Pour a few tablespoons of oil in a pan and let it heat on medium high heat.

10

Add 1/2 tablespoon of turmeric, then the dried mint, then sauté for 10 seconds.

11

Remove from flame.

12

Pour halim bademjoon in a bowl, garnish with the mint, garlic and onions, then drizzle the rest of the whey on top.

13

Serve it with warm flat bread.

Ingredients

 1 lb beef neck or beef tips
 6 large eggplants
 ½ cup lentils
 1 cup Persian whey – kashk
 2 large onions
 2 garlic cloves
 2 tbsp dried mint leaves
 turmeric, salt and pepper
 cooking oil

Directions

1

Chop one of the onions. Sauté the onions with 3 tablespoons of oil in a pot.

2

Add 1 1/2 tablespoons of turmeric, a teaspoon of pepper and a tablespoon of salt to the onions. Mix well and add the meat.

3

Fill the pan with water to cover the meat. Let it cook on a medium high flame until the meat is cooked well and the water is evaporated.

4

Cook the lentils with some salt and water until they are soft. Drain the lentils.

5

Peel the eggplants, cut them in wedges and fry both sides.

6

Traditionally, the ingredients should be blended using a solid wood pestle, but I use a food processor to blend them well. After the ingredients are blended, put them back in a pot and let the mixture simmer for 10 minutes on low heat. Stir occasionally so the bottom won’t burn.

7

Mix the whey with a cup of hot water to dilute it. Pour half of the mixture into the halim bademjoon pot and mix well.

8

Slice the second onion thinly, and fry it in a pan with oil. When it is nearly caramelized, smash the garlic cloves and fry them together until all turn golden brown, then remove the pan from heat.

9

Pour a few tablespoons of oil in a pan and let it heat on medium high heat.

10

Add 1/2 tablespoon of turmeric, then the dried mint, then sauté for 10 seconds.

11

Remove from flame.

12

Pour halim bademjoon in a bowl, garnish with the mint, garlic and onions, then drizzle the rest of the whey on top.

13

Serve it with warm flat bread.

Halim Bademjoon

2. Potato Colcannon

By Michael Paske of the Hamilton Supperette

 3 medium potatoes, baked, cooled and diced into medium cubes
 2 tbsp butter
 1 cup heavy cream
 1 cup water
 1 medium yellow onion, roughly chopped
 2 cloves chopped garlic
 3 stalks kale, torn with ribs taken out
 ½ head white cabbage, chopped into medium sized squares
 Salt and pepper

1

Warm butter in a 2-quart stalk pot until frothy

2

Add onions and cook until translucent

3

Add cabbage and potatoes and cook for 10-15 minutes on low heat

4

Add garlic and cream

5

Reduce cream by half

6

Add kale

7

Add water as needed

8

Season to taste

Ingredients

 3 medium potatoes, baked, cooled and diced into medium cubes
 2 tbsp butter
 1 cup heavy cream
 1 cup water
 1 medium yellow onion, roughly chopped
 2 cloves chopped garlic
 3 stalks kale, torn with ribs taken out
 ½ head white cabbage, chopped into medium sized squares
 Salt and pepper

Directions

1

Warm butter in a 2-quart stalk pot until frothy

2

Add onions and cook until translucent

3

Add cabbage and potatoes and cook for 10-15 minutes on low heat

4

Add garlic and cream

5

Reduce cream by half

6

Add kale

7

Add water as needed

8

Season to taste

Potato Colcannon

3. Grilled Jumbo Sea Scallops

By Tim Swepston of Bodean

 3 medium squash
 oil blend
 salt and pepper
 ½ cup water
 8 oz cream cheese
 6 cups thinly sliced shallots

1

Split butternut on a greased pan.

2

Place 3 medium squash flat side down.

3

Drizzle oil blend (I use 50/50 olive/canola) over squash.

4

Season with salt and pepper.

5

Bake uncovered for 1 hour at 350 degrees, or until it is easily pierced with a knife.

6

Scoop out the seeds once out of the oven.

7

Using a spoon, remove the remaining squash into a vita mix with 1/2 a cup of water and 8 ounces of cream cheese.

8

Purée until smooth.

9

Cure the tasso overnight in a creole spice and smoke the next day.

Shallots
10

Slow fry 6 cups of thin sliced shallots and canola oil on low heat for 3 hours.

11

Once they are ready to be removed from the oil, heavily season with salt and pepper.

Ingredients

 3 medium squash
 oil blend
 salt and pepper
 ½ cup water
 8 oz cream cheese
 6 cups thinly sliced shallots

Directions

1

Split butternut on a greased pan.

2

Place 3 medium squash flat side down.

3

Drizzle oil blend (I use 50/50 olive/canola) over squash.

4

Season with salt and pepper.

5

Bake uncovered for 1 hour at 350 degrees, or until it is easily pierced with a knife.

6

Scoop out the seeds once out of the oven.

7

Using a spoon, remove the remaining squash into a vita mix with 1/2 a cup of water and 8 ounces of cream cheese.

8

Purée until smooth.

9

Cure the tasso overnight in a creole spice and smoke the next day.

Shallots
10

Slow fry 6 cups of thin sliced shallots and canola oil on low heat for 3 hours.

11

Once they are ready to be removed from the oil, heavily season with salt and pepper.

Grilled Jumbo Sea Scallops

4. Parisian Gnocchi

By Shannon Goforth of Ludivine

 1 cup water
 1 stick unsalted butter
  cup all purpose flour
 3 large eggs
 fresh herbs
 olive oil

1

Bring water, butter and salt to a boil in a medium saucepan over high heat.

2

Add flour all at once and stir with a wooden spoon until a smooth dough forms. Reduce heat to medium-low and continue to stir, beating dough forcefully and rapidly to prevent it from sticking to the pot.

3

Continue cooking until dough pulls away from sides of pot, leaving a thin layer and steams slightly.

4

To finish, transfer hot dough to the bowl of a stand mixer fitted with a paddle attachment. While mixing, add eggs one at a time, allowing dough to fully incorporate egg before adding the next one. When the final egg has been added, add herbs and beat to combine.

5

Transfer mixture to a gallon-sized zipper-lock bag or a pastry bag fitted with a 1/2-inch tip.

6

Let mixture rest 15 to 25 minutes at room temperature.

7

Meanwhile, bring a large pot of salted water to a simmer and have a rimmed baking sheet available. If using a zipper-lock bag, cut off a 1/2-inch opening in one corner.

8

Holding the bag over the boiling water, squeeze the mixture out of the bag, cutting it off with a paring knife or scissors into 1-inch lengths and letting them fall directly into the simmering water. Continue cutting off as many as you can in one minute, then stop.

9

When all gnocchi have floated to the top, continue cooking until gnocchi are fully done in the center, about 3 minutes longer.

10

Lift gnocchi with a fine mesh strainer or a metal spider and transfer to a rimmed baking sheet.
Drizzle with a little bit of olive oil and toss to coat.

11

Repeat with remaining dough. The cooled gnocchi mixture can be refrigerated until ready to cook.

Ingredients

 1 cup water
 1 stick unsalted butter
  cup all purpose flour
 3 large eggs
 fresh herbs
 olive oil

Directions

1

Bring water, butter and salt to a boil in a medium saucepan over high heat.

2

Add flour all at once and stir with a wooden spoon until a smooth dough forms. Reduce heat to medium-low and continue to stir, beating dough forcefully and rapidly to prevent it from sticking to the pot.

3

Continue cooking until dough pulls away from sides of pot, leaving a thin layer and steams slightly.

4

To finish, transfer hot dough to the bowl of a stand mixer fitted with a paddle attachment. While mixing, add eggs one at a time, allowing dough to fully incorporate egg before adding the next one. When the final egg has been added, add herbs and beat to combine.

5

Transfer mixture to a gallon-sized zipper-lock bag or a pastry bag fitted with a 1/2-inch tip.

6

Let mixture rest 15 to 25 minutes at room temperature.

7

Meanwhile, bring a large pot of salted water to a simmer and have a rimmed baking sheet available. If using a zipper-lock bag, cut off a 1/2-inch opening in one corner.

8

Holding the bag over the boiling water, squeeze the mixture out of the bag, cutting it off with a paring knife or scissors into 1-inch lengths and letting them fall directly into the simmering water. Continue cutting off as many as you can in one minute, then stop.

9

When all gnocchi have floated to the top, continue cooking until gnocchi are fully done in the center, about 3 minutes longer.

10

Lift gnocchi with a fine mesh strainer or a metal spider and transfer to a rimmed baking sheet.
Drizzle with a little bit of olive oil and toss to coat.

11

Repeat with remaining dough. The cooled gnocchi mixture can be refrigerated until ready to cook.

Parisian Gnocchi

5. Grilled Pork Tenderloin Romesco

By Angie Faughtenberry of 413 Farm

Romesco sauce
 2 cloves garlic
 dried ancho peppers
 2 tbsp tomato paste
 ½ cup toasted sliced almonds
 ½ tsp ground black pepper
 1 tsp kosher salt
 ½ cup olive oil
Grilled pork tenderloin
 2 large pork tenderloins
 Salt and pepper to taste
 Olive oil to drizzle

Grilled Pork tenderloin romesco
1

Place the ancho peppers in a 1-quart container and cover them with hot water. Cover and let sit for 1 hour.

2

Remove the peppers from the water and take out the seeds and stem from the peppers. Discard the seeds and stem.

3

Put the peppers, garlic, salt, black pepper, olive oil, almonds and tomato paste into a food processor. Blend until smooth. It should be like peanut butter. If it needs to be thinned, add a little of the pepper water.

Grilled pork tenderloin
4

Pre-heat your grill to high heat grilling. Charcoal is the best for this.

5

Make sure the pork has been cleaned of any silver skin and clumps of fat. Trim anything you don’t like the looks of off it.

6

Drizzle a little olive oil on the pork and season each with the salt and pepper until it is seasoned all around each tenderloin. Let this sit out until the meat comes to room temp.

7

Put the meat on the grill and cook for about four minutes each side.

8

You want the pork to read on a thermometer in the thickest spot to 140 degrees. Take the meat off the grill and let it rest for 10-15 minutes.

9

Slice the meat and put on a platter with the romesco sauce smeared on the bottom.

10

You can garnish this with fried garlic chips and fresh parsley.

11

We recommend you serve this with rice or a white bean salad.

Ingredients

Romesco sauce
 2 cloves garlic
 dried ancho peppers
 2 tbsp tomato paste
 ½ cup toasted sliced almonds
 ½ tsp ground black pepper
 1 tsp kosher salt
 ½ cup olive oil
Grilled pork tenderloin
 2 large pork tenderloins
 Salt and pepper to taste
 Olive oil to drizzle

Directions

Grilled Pork tenderloin romesco
1

Place the ancho peppers in a 1-quart container and cover them with hot water. Cover and let sit for 1 hour.

2

Remove the peppers from the water and take out the seeds and stem from the peppers. Discard the seeds and stem.

3

Put the peppers, garlic, salt, black pepper, olive oil, almonds and tomato paste into a food processor. Blend until smooth. It should be like peanut butter. If it needs to be thinned, add a little of the pepper water.

Grilled pork tenderloin
4

Pre-heat your grill to high heat grilling. Charcoal is the best for this.

5

Make sure the pork has been cleaned of any silver skin and clumps of fat. Trim anything you don’t like the looks of off it.

6

Drizzle a little olive oil on the pork and season each with the salt and pepper until it is seasoned all around each tenderloin. Let this sit out until the meat comes to room temp.

7

Put the meat on the grill and cook for about four minutes each side.

8

You want the pork to read on a thermometer in the thickest spot to 140 degrees. Take the meat off the grill and let it rest for 10-15 minutes.

9

Slice the meat and put on a platter with the romesco sauce smeared on the bottom.

10

You can garnish this with fried garlic chips and fresh parsley.

11

We recommend you serve this with rice or a white bean salad.

Grilled Pork Tenderloin Romesco

6. Gyudon (Beef Bowl)

By Jeff Chanchaleune of Gorō Ramen and Gun Izakaya

 2 cups uncooked short grain rice – for serving
 2 tbsp grapeseed oil or other neutral oil
 2 lbs thinly sliced beef – I recommend ribeye or chuck.
 1 lb yellow onions, thick julienne
 1 tsp garlic, minced
 1 ½ cups dashi – homemade is best or you may use Hondashi (see notes)1
  cup mirin
 2 tbsp sake
 1 tbsp sugar
  cup usukuchi soy sauce (see notes)2
 1 tsp sesame oil
 Garnish green onions, sliced
 Garnish toasted sesame seeds
 Garnish beni shoga – red pickled ginger (see notes)3
 Onsen tamago slow cooked egg (optional – see notes)4
 Togarashi shichimi to spice it up (optional)

 

1

Cook your rice.

2

Heat a saute pan on medium-high with grapeseed oil.

3

Add the onions and caramelize lightly.

4

Add your beef, garlic, dashi, mirin, sake, sugar and sesame oil.

5

Stir until well combined and sugar is dissolved.

6

Bring to a simmer then cover with a lid to prevent reduction and evaporation of your tasty simmering liquid.

7

Cook for 15-20 minutes until onions are tender and beef is no longer pink.
click for 15 Minute timer

8

Serve over rice and garnish with green onions and sesame seeds.

9

Optional: add a sous vide egg for extra richness and/or togarashi shichimi to spice it up.

Notes
10

Dashi: we make our own at Goro and Gun. It’s a two day process. If you’re up for the challenge, make your own. If not, just buy Hondashi, which is a powder similar to chicken bouillon and follow the manufacturer’s instructions.

11

Usukuchi soy sauce is a light colored soy sauce. It tastes the same if not better than regular soy sauce. I use this to keep the dish from being so dark in color.

12

Beni shoga: I make my own at Gun Izakaya. We julienne our ginger by hand then pickle it with vinegar and beet juice for color, instead of red food coloring like the commercially produced product. Store bought beni shoga taste just as great and it complements this dish really well.

13

Onsen tamago is essentially just a sous vide egg. It’s called onsen because you can put an egg in a Japanese hot spring to cook it slowly, which is a similar process to a sous vide before modern technology. Heat an 8-quart water bath to 167°F, add 4-6 large eggs, and cook for 12 minutes. Shock immediately.

Ingredients

 2 cups uncooked short grain rice – for serving
 2 tbsp grapeseed oil or other neutral oil
 2 lbs thinly sliced beef – I recommend ribeye or chuck.
 1 lb yellow onions, thick julienne
 1 tsp garlic, minced
 1 ½ cups dashi – homemade is best or you may use Hondashi (see notes)1
  cup mirin
 2 tbsp sake
 1 tbsp sugar
  cup usukuchi soy sauce (see notes)2
 1 tsp sesame oil
 Garnish green onions, sliced
 Garnish toasted sesame seeds
 Garnish beni shoga – red pickled ginger (see notes)3
 Onsen tamago slow cooked egg (optional – see notes)4
 Togarashi shichimi to spice it up (optional)

Directions

1

Cook your rice.

2

Heat a saute pan on medium-high with grapeseed oil.

3

Add the onions and caramelize lightly.

4

Add your beef, garlic, dashi, mirin, sake, sugar and sesame oil.

5

Stir until well combined and sugar is dissolved.

6

Bring to a simmer then cover with a lid to prevent reduction and evaporation of your tasty simmering liquid.

7

Cook for 15-20 minutes until onions are tender and beef is no longer pink.
click for 15 Minute timer

8

Serve over rice and garnish with green onions and sesame seeds.

9

Optional: add a sous vide egg for extra richness and/or togarashi shichimi to spice it up.

Notes
10

Dashi: we make our own at Goro and Gun. It’s a two day process. If you’re up for the challenge, make your own. If not, just buy Hondashi, which is a powder similar to chicken bouillon and follow the manufacturer’s instructions.

11

Usukuchi soy sauce is a light colored soy sauce. It tastes the same if not better than regular soy sauce. I use this to keep the dish from being so dark in color.

12

Beni shoga: I make my own at Gun Izakaya. We julienne our ginger by hand then pickle it with vinegar and beet juice for color, instead of red food coloring like the commercially produced product. Store bought beni shoga taste just as great and it complements this dish really well.

13

Onsen tamago is essentially just a sous vide egg. It’s called onsen because you can put an egg in a Japanese hot spring to cook it slowly, which is a similar process to a sous vide before modern technology. Heat an 8-quart water bath to 167°F, add 4-6 large eggs, and cook for 12 minutes. Shock immediately.

Gyudon (Beef Bowl)

7. Grilled Lobster Over Risotto

By Jacque Siegfried of Tulsa Club’s Chamber

Lobster
 4 lobster tails, split
 ½ cup clarified butter
 1 tbsp parsley
Risotto
 1 cup arborio rice
 ¼ cup white wine
 ½ cup finely chopped white onion
 3 tbsp minced garlic
 1 cup coconut milk
 3 cups vegetable stock
 1 cup mango stilton, crumbled
 20 spears of asparagus, grilled and seasoned with garlic butter, salt and pepper
 Salt and pepper
Pineapple relish
 1 cup finely chopped red onion
 1 cup chopped pineapple
 2 tbsp lime juice
 ½ cup red pepper, diced
  cup cilantro
 Salt and pepper

1

Saute white onions and garlic until fragrant, then add in arborio rice and saute for 3 minutes.

2

Deglaze with white wine.

3

Cover with 1 cup of stock and reduce until almost dry. Then add another cup and repeat until all stock has been absorbed. Add coconut milk and stilton cheese until thickened.

4

Brush split lobster with clarified butter and sprinkle with salt, pepper and parsley. Grill lobster tails until 140-145 degrees is reached.

5

Mix pineapple, lime juice, red onion, red pepper and cilantro, then season with salt and pepper.

6

Place risotto in center of the plate, top with grilled asparagus and place lobster angled up, then top with pineapple relish.

7

Garnish with fresh herbs.

Ingredients

Lobster
 4 lobster tails, split
 ½ cup clarified butter
 1 tbsp parsley
Risotto
 1 cup arborio rice
 ¼ cup white wine
 ½ cup finely chopped white onion
 3 tbsp minced garlic
 1 cup coconut milk
 3 cups vegetable stock
 1 cup mango stilton, crumbled
 20 spears of asparagus, grilled and seasoned with garlic butter, salt and pepper
 Salt and pepper
Pineapple relish
 1 cup finely chopped red onion
 1 cup chopped pineapple
 2 tbsp lime juice
 ½ cup red pepper, diced
  cup cilantro
 Salt and pepper

Directions

1

Saute white onions and garlic until fragrant, then add in arborio rice and saute for 3 minutes.

2

Deglaze with white wine.

3

Cover with 1 cup of stock and reduce until almost dry. Then add another cup and repeat until all stock has been absorbed. Add coconut milk and stilton cheese until thickened.

4

Brush split lobster with clarified butter and sprinkle with salt, pepper and parsley. Grill lobster tails until 140-145 degrees is reached.

5

Mix pineapple, lime juice, red onion, red pepper and cilantro, then season with salt and pepper.

6

Place risotto in center of the plate, top with grilled asparagus and place lobster angled up, then top with pineapple relish.

7

Garnish with fresh herbs.

Grilled Lobster Over Risotto

8. Mojo Rojo OKC Pinchos

By Keltan Solorio of Block 23

Mojo Rojo
 ½ cup smoked paprika
 ½ cup hot-smoked paprika
 2 tbsp ground cumin
 ½ cup garlic cloves
 810 japones chiles
 3 cups olive oil
  cup sherry vinegar
 Salt and pepper
Mojo Rojo Aioli
 1 cup mayonnaise
 1 cup mojo rojo
Yucca Chips
 12 medium yucca roots
 Cooking oil of preference
 Celery salt
 Black pepper

Mojo Rojo
1

Add smoked paprika, hot-smoked paprika, ground cumin, garlic cloves and japones chiles into a food processor or blender.

2

Add half of the oil and blitz until smooth. Add the rest of the oil and vinegar, and season to taste.

3

Blitz to combine. Put in a container and set it aside for the aioli and to marinate the skewered pinchos.

Mojo Rojo Aioli
4

Combine in a bowl and mix thoroughly.

Yucca Chips
5

Peel yucca roots.

6

Cut into 4-inch-by-6-inch pieces and slice thinly.

7

Fry slices in oil at 350 degrees until they turn brown and crispy.

8

Remove from oil and season to taste with celery salt and pepper.

OKC Pinchos
9

Cut desired meat/protein into ¾-inch-by-4-inch strips and cover as much of each skewer as possible.

10

Marinate with mojo rojo.

11

Grill until meats are cooked.

12

Serve with lime wedges and aioli.

Ingredients

Mojo Rojo
 ½ cup smoked paprika
 ½ cup hot-smoked paprika
 2 tbsp ground cumin
 ½ cup garlic cloves
 810 japones chiles
 3 cups olive oil
  cup sherry vinegar
 Salt and pepper
Mojo Rojo Aioli
 1 cup mayonnaise
 1 cup mojo rojo
Yucca Chips
 12 medium yucca roots
 Cooking oil of preference
 Celery salt
 Black pepper

Directions

Mojo Rojo
1

Add smoked paprika, hot-smoked paprika, ground cumin, garlic cloves and japones chiles into a food processor or blender.

2

Add half of the oil and blitz until smooth. Add the rest of the oil and vinegar, and season to taste.

3

Blitz to combine. Put in a container and set it aside for the aioli and to marinate the skewered pinchos.

Mojo Rojo Aioli
4

Combine in a bowl and mix thoroughly.

Yucca Chips
5

Peel yucca roots.

6

Cut into 4-inch-by-6-inch pieces and slice thinly.

7

Fry slices in oil at 350 degrees until they turn brown and crispy.

8

Remove from oil and season to taste with celery salt and pepper.

OKC Pinchos
9

Cut desired meat/protein into ¾-inch-by-4-inch strips and cover as much of each skewer as possible.

10

Marinate with mojo rojo.

11

Grill until meats are cooked.

12

Serve with lime wedges and aioli.

Block 23 Patio Special: Mojo Rojo OKC Pinchos

9. Huevos Rubcheros

By Joel Bein of Rub

Huevos Rubcheros
 4 corn tortillas
 3 tbsp vegetable oil
 1 cup Prairie Creek Farms Chorizo, cooked
 1 cup black beans, warmed
 8 oz grilled prime flatiron steak, sliced
 1 cup salsa ranchera
 4 large eggs
 ¾ cup queso fresco, crumbled
 2 tbsp cilantro, chopped
 Pinch Salt and freshly ground pepper
 Lime wedges, for garnish (optional)
Salsa Ranchera
 2 tbsp vegetable oil
 ¼ cup onion, diced
 2 garlic cloves, minced
 1 fresh jalapeño pepper, seeded and diced
 3 cups fresh tomatoes, peeled, seeded, and diced
 1 tbsp dried oregano
 ½ tsp ground ancho chile powder
 salt

Huevos Rubcheros
1

Preheat oven to 500 degrees. Brush both sides of each tortilla with oil and grill on each side until crisp.

2

Heat the salsa ranchera over high heat, and keep hot until time to serve.

3

Poach the eggs and keep warm.

4

Place 2 fried tortillas on each plate, topping each with chorizo, black beans and grilled flatiron steak.

5

Top each with a poached egg, ¼ cup salsa ranchera, queso fresco and cilantro.

6

Season to taste with salt and pepper. Serve with a wedge of lime if desired.

Salsa Ranchera
7

Heat the oil in a medium-sized saucepan over medium-high heat.

8

Add the onions, garlic, and jalapeño; then sauté for 2 or 3 minutes.

9

Reduce the heat to medium-low.

10

Add the tomatoes and cook for 5 or 6 minutes, stirring occasionally, until they become soft.

11

Add the oregano and ancho chile, then simmer for about 5 more minutes.

12

Season to taste.

Ingredients

Huevos Rubcheros
 4 corn tortillas
 3 tbsp vegetable oil
 1 cup Prairie Creek Farms Chorizo, cooked
 1 cup black beans, warmed
 8 oz grilled prime flatiron steak, sliced
 1 cup salsa ranchera
 4 large eggs
 ¾ cup queso fresco, crumbled
 2 tbsp cilantro, chopped
 Pinch Salt and freshly ground pepper
 Lime wedges, for garnish (optional)
Salsa Ranchera
 2 tbsp vegetable oil
 ¼ cup onion, diced
 2 garlic cloves, minced
 1 fresh jalapeño pepper, seeded and diced
 3 cups fresh tomatoes, peeled, seeded, and diced
 1 tbsp dried oregano
 ½ tsp ground ancho chile powder
 salt

Directions

Huevos Rubcheros
1

Preheat oven to 500 degrees. Brush both sides of each tortilla with oil and grill on each side until crisp.

2

Heat the salsa ranchera over high heat, and keep hot until time to serve.

3

Poach the eggs and keep warm.

4

Place 2 fried tortillas on each plate, topping each with chorizo, black beans and grilled flatiron steak.

5

Top each with a poached egg, ¼ cup salsa ranchera, queso fresco and cilantro.

6

Season to taste with salt and pepper. Serve with a wedge of lime if desired.

Salsa Ranchera
7

Heat the oil in a medium-sized saucepan over medium-high heat.

8

Add the onions, garlic, and jalapeño; then sauté for 2 or 3 minutes.

9

Reduce the heat to medium-low.

10

Add the tomatoes and cook for 5 or 6 minutes, stirring occasionally, until they become soft.

11

Add the oregano and ancho chile, then simmer for about 5 more minutes.

12

Season to taste.

Huevos Rubcheros

10. Pork Milanese

By Christine Dowd of Aunt Pittypat’s Catering

 1 ¼ cups panko
 ½ cup grated Parmesan
 2 tbsp chopped parsley
 1 ½ tsp thyme
 1 pinch salt and pepper
  cup flour
 2 large eggs, beaten
 5 tbsp olive oil
 6 cups baby arugula
 1 cup cherry tomatoes, halved
 2 tbsp lemon juice

1

Combine on a plate panko, Parmesan, parsley, thyme, 1 teaspoon of salt and 1/2 teaspoon of pepper.

2

Place flour and eggs in separate, shallow bowls.

3

Sprinkle chops with salt and pepper and dredge them in flour, shaking off any excess, then dip them in the eggs. After, dip them in panko bread crumbs, pressing so the panko adheres to the chop.

4

Place them on a separate plate.

5

Warm two tablespoons of olive oil in a large skillet over medium high heat. When oil is hot, add the chops to the skillet and cook, turning once to cook both sides golden brown for about 5-6 minutes.

6

Mix arugula and tomatoes in a large bowl and drizzle with the remaining olive oil.

7

Season with salt, pepper and lemon juice and toss gently.

8

Divide among plates and place it on top of the pork cutlets. Serve.

Ingredients

 1 ¼ cups panko
 ½ cup grated Parmesan
 2 tbsp chopped parsley
 1 ½ tsp thyme
 1 pinch salt and pepper
  cup flour
 2 large eggs, beaten
 5 tbsp olive oil
 6 cups baby arugula
 1 cup cherry tomatoes, halved
 2 tbsp lemon juice

Directions

1

Combine on a plate panko, Parmesan, parsley, thyme, 1 teaspoon of salt and 1/2 teaspoon of pepper.

2

Place flour and eggs in separate, shallow bowls.

3

Sprinkle chops with salt and pepper and dredge them in flour, shaking off any excess, then dip them in the eggs. After, dip them in panko bread crumbs, pressing so the panko adheres to the chop.

4

Place them on a separate plate.

5

Warm two tablespoons of olive oil in a large skillet over medium high heat. When oil is hot, add the chops to the skillet and cook, turning once to cook both sides golden brown for about 5-6 minutes.

6

Mix arugula and tomatoes in a large bowl and drizzle with the remaining olive oil.

7

Season with salt, pepper and lemon juice and toss gently.

8

Divide among plates and place it on top of the pork cutlets. Serve.

Pork Milanese

11. Rescaldo Veggies and Grilled Brie

By Kevin Snell of Amelia’s

 1 Sweet potato
 1 Red onion
 1 cup Chopped Kalamata olives
 1 cup Olive oil
 ½ cup Red wine vinegar
 1 wheel Brie
 1 cup Arugula
 Salt and ground black pepper

For vegetables
1

Create a fire in your outdoor fire pit. Burn it for 2-3 hours, feeding it a few logs occasionally to build up coals and ashes.

2

Push all the fire to one side of the pit. Put your veggies, with peels and skin still on, down on the bottom of the pit.

3

Cover the veggies with ashes and coals. Use the ashes to protect the veggies from being burned directly by the coals.

4

Check if the veggies are done by poking them with a long skewer. You want it to go in and out with ease. The sweet potato will take the longest (45 minutes), and the onion and eggplant will take 30.

5

Place veggies on the counter. Even better, refrigerate them for an hour.

6

Peel each veggie with a pairing knife to take all the char off, but don’t remove too much of the ‘meat.’

7

Slice the veggies into half-inch slices.

For Vinaigrette
8

Place the olives and vinegar in a bowl large. Don’t add in veggies yet.

9

Whisk in the olive oil slowly. This is not an emulsified vinaigrette, so stir it right before you use it.

To finish
10

Heat cast iron pan on your stove, or outside on your fire. Put a ‘glug’ of olive oil in the pan.

11

Heat the pan to make a sizzle, but not enough to smoke.

12

Add cheese and veggies on opposite sides of the pan. Sprinkle some salt and pepper. Have the veggies laid flat to achieve color from browning.

13

Flip the cheese and the veggies after 3 minutes. Season this side of the veggies, too. You should have a golden crust on the cheese.

14

Place the veggies in the bowl with the vinaigrette after 3 more minutes. Pull the brie out of the skillet and set it aside.

15

Mix the veggies and vinaigrette. Carefully place your mixture onto a platter.

16

Top with a sprinkle of arugula and cheese on top.

Ingredients

 1 Sweet potato
 1 Red onion
 1 cup Chopped Kalamata olives
 1 cup Olive oil
 ½ cup Red wine vinegar
 1 wheel Brie
 1 cup Arugula
 Salt and ground black pepper

Directions

For vegetables
1

Create a fire in your outdoor fire pit. Burn it for 2-3 hours, feeding it a few logs occasionally to build up coals and ashes.

2

Push all the fire to one side of the pit. Put your veggies, with peels and skin still on, down on the bottom of the pit.

3

Cover the veggies with ashes and coals. Use the ashes to protect the veggies from being burned directly by the coals.

4

Check if the veggies are done by poking them with a long skewer. You want it to go in and out with ease. The sweet potato will take the longest (45 minutes), and the onion and eggplant will take 30.

5

Place veggies on the counter. Even better, refrigerate them for an hour.

6

Peel each veggie with a pairing knife to take all the char off, but don’t remove too much of the ‘meat.’

7

Slice the veggies into half-inch slices.

For Vinaigrette
8

Place the olives and vinegar in a bowl large. Don’t add in veggies yet.

9

Whisk in the olive oil slowly. This is not an emulsified vinaigrette, so stir it right before you use it.

To finish
10

Heat cast iron pan on your stove, or outside on your fire. Put a ‘glug’ of olive oil in the pan.

11

Heat the pan to make a sizzle, but not enough to smoke.

12

Add cheese and veggies on opposite sides of the pan. Sprinkle some salt and pepper. Have the veggies laid flat to achieve color from browning.

13

Flip the cheese and the veggies after 3 minutes. Season this side of the veggies, too. You should have a golden crust on the cheese.

14

Place the veggies in the bowl with the vinaigrette after 3 more minutes. Pull the brie out of the skillet and set it aside.

15

Mix the veggies and vinaigrette. Carefully place your mixture onto a platter.

16

Top with a sprinkle of arugula and cheese on top.

Rescaldo Veggies and Grilled Brie

12. Citrus Bundt

By Allison Dake of Brown Egg Bakery

Bundt
 1 ½ cups Unsalted butter at room temperature
 3 cups Granulated sugar
 6 Eggs
 3 cups Cake flour
 1 tsp Kosher salt
 ¼ tsp Baking soda
 1 cup Sour cream – full fat
 2 tbsp Vanilla bean paste or vanilla extract
 1 tsp Georgia Peach Spice, optional
 1 tbsp each Lemon, lime and orange zest, freshly grated
Glaze
 ¼ cup Sweetened condensed milk
 2 cups Powdered sugar
 1 tbsp Vanilla bean paste or vanilla extract
Citrus Curd
 ½ cup Fresh citrus juice
 ¼ cup Granulated sugar
 2 Eggs
 1 ½ tbsp Cornstarch
 ½ stick Unsalted butter at room temperature

1

Preheat oven to 325 degrees.

2

Grease and flour bundt pan, set aside.

3

Beat room temperature butter in a standing mixer with the paddle attachment until fluffy.

4

Add dry ingredients in a separate bowl. Set aside.

5

Add sugar to the whipped butter and allow to beat for three minutes. Then add eggs, one at a time, until fully combined. Add vanilla and beat for two minutes. Scrape down sides of bowl.

6

Take turns adding the sour cream and dry ingredients in batches, not to overwork the flour. Once fully incorporated, take the bowl from the mixer, add the zest and mix by hand.

7

Pour into prepared bundt pan.

8

Bake on middle rack in oven for one hour, or until an inserted skewer comes out clean.

9

Allow bundt to rest 10 minutes before inverting and removing from pan. Allow the cake to come to room temperature, on a wire rack, before adding glaze.

10

Place wire rack on top of a lined baking sheet to catch the glaze drippings.

11

Drizzle the glaze over the top of the cooled bundt and brush into place if needed.

12

Serve with fresh berries and citrus curd garnish.

For Citrus Curd
13

Prepare a double boiler. Place over medium-high heat, or until water is at full boil.

14

Add first four ingredients in the bowl, away from the heat, and whisk until combined. Add butter, and place over the double boiler, constantly whisking until the thickened mixture coats the back of a spoon – it usually takes 3-5 minutes.

15

Whisk for one minute longer, to ensure the cornstarch has been cooked through, and carefully remove from heat.

16

Pass hot curd through a fine, mesh sieve and cover top with plastic wrap so a crust isn’t formed.

17

Place in fridge until ready to serve.

Ingredients

Bundt
 1 ½ cups Unsalted butter at room temperature
 3 cups Granulated sugar
 6 Eggs
 3 cups Cake flour
 1 tsp Kosher salt
 ¼ tsp Baking soda
 1 cup Sour cream – full fat
 2 tbsp Vanilla bean paste or vanilla extract
 1 tsp Georgia Peach Spice, optional
 1 tbsp each Lemon, lime and orange zest, freshly grated
Glaze
 ¼ cup Sweetened condensed milk
 2 cups Powdered sugar
 1 tbsp Vanilla bean paste or vanilla extract
Citrus Curd
 ½ cup Fresh citrus juice
 ¼ cup Granulated sugar
 2 Eggs
 1 ½ tbsp Cornstarch
 ½ stick Unsalted butter at room temperature

Directions

1

Preheat oven to 325 degrees.

2

Grease and flour bundt pan, set aside.

3

Beat room temperature butter in a standing mixer with the paddle attachment until fluffy.

4

Add dry ingredients in a separate bowl. Set aside.

5

Add sugar to the whipped butter and allow to beat for three minutes. Then add eggs, one at a time, until fully combined. Add vanilla and beat for two minutes. Scrape down sides of bowl.

6

Take turns adding the sour cream and dry ingredients in batches, not to overwork the flour. Once fully incorporated, take the bowl from the mixer, add the zest and mix by hand.

7

Pour into prepared bundt pan.

8

Bake on middle rack in oven for one hour, or until an inserted skewer comes out clean.

9

Allow bundt to rest 10 minutes before inverting and removing from pan. Allow the cake to come to room temperature, on a wire rack, before adding glaze.

10

Place wire rack on top of a lined baking sheet to catch the glaze drippings.

11

Drizzle the glaze over the top of the cooled bundt and brush into place if needed.

12

Serve with fresh berries and citrus curd garnish.

For Citrus Curd
13

Prepare a double boiler. Place over medium-high heat, or until water is at full boil.

14

Add first four ingredients in the bowl, away from the heat, and whisk until combined. Add butter, and place over the double boiler, constantly whisking until the thickened mixture coats the back of a spoon – it usually takes 3-5 minutes.

15

Whisk for one minute longer, to ensure the cornstarch has been cooked through, and carefully remove from heat.

16

Pass hot curd through a fine, mesh sieve and cover top with plastic wrap so a crust isn’t formed.

17

Place in fridge until ready to serve.

Citrus Bundt

13. Toro Paella

By Jamie Bissonnette

 2 tbsp garlic, minced
 1 cup Spanish onions, diced and sauteed in olive oil
 ½ cup scallions, white parts only, diced
 1 cup sliced Spanish chorizo
 1 cup red bell pepper, diced
 Salt and freshly ground black pepper
 1 cup chicken breast or thigh meat
 ½ cup tomato paste
 2 cups Calasparra or bomba rice
 10 threads saffron
 1 can conserva (optional)
 1 ½ cups lobster stock
 1 ½ cups chicken stock
 1 ½ cups vegetable stock
 610 top neck or count neck clams
 18 mussels
 45 shrimp
 ½ cup English peas
 Olive oil, ¼ cup sliced scallion tops and lemon wedges for garnish

1

Combine garlic, onions, white scallions, chorizo, red pepper, salt and black pepper to taste in a paella pan.

2

Sauté over high heat for 4 to 5 minutes.

3

Add chicken, tomato paste, rice and saffron, and stir, making sure to evenly coat.

4

Toast for 4 to 5 minutes.

5

Add a can of conserva, if using.

6

Evenly distribute and flatten out rice in pan.

7

Add all stocks. Once boiling, add clams and cook 5 to 10 minutes, until they open up and rice grains are clearly visible.

8

Add mussels, and reduce heat to medium. Once the mussels open, add shrimp and peas.

9

Cook over medium heat until shrimp and rice are cooked and have created a crispy bottom called socarrat. Add stock as necessary during cooking.

10

Garnish with olive oil, scallion tops and lemon slices.

Ingredients

 2 tbsp garlic, minced
 1 cup Spanish onions, diced and sauteed in olive oil
 ½ cup scallions, white parts only, diced
 1 cup sliced Spanish chorizo
 1 cup red bell pepper, diced
 Salt and freshly ground black pepper
 1 cup chicken breast or thigh meat
 ½ cup tomato paste
 2 cups Calasparra or bomba rice
 10 threads saffron
 1 can conserva (optional)
 1 ½ cups lobster stock
 1 ½ cups chicken stock
 1 ½ cups vegetable stock
 610 top neck or count neck clams
 18 mussels
 45 shrimp
 ½ cup English peas
 Olive oil, ¼ cup sliced scallion tops and lemon wedges for garnish

Directions

1

Combine garlic, onions, white scallions, chorizo, red pepper, salt and black pepper to taste in a paella pan.

2

Sauté over high heat for 4 to 5 minutes.

3

Add chicken, tomato paste, rice and saffron, and stir, making sure to evenly coat.

4

Toast for 4 to 5 minutes.

5

Add a can of conserva, if using.

6

Evenly distribute and flatten out rice in pan.

7

Add all stocks. Once boiling, add clams and cook 5 to 10 minutes, until they open up and rice grains are clearly visible.

8

Add mussels, and reduce heat to medium. Once the mussels open, add shrimp and peas.

9

Cook over medium heat until shrimp and rice are cooked and have created a crispy bottom called socarrat. Add stock as necessary during cooking.

10

Garnish with olive oil, scallion tops and lemon slices.

Toro Paella

14. Galician Empanada

By Jamie Bissonnette

Dough
 350 g flour, plus more for dusting
 1 ½ tsp kosher salt
 1 pinch black pepper, fine ground (to order)
 1 tsp yeast, instant
 240 ml water, warm
 2 tbsp extra virgin olive oil, plus some to grease the pan
Filling
 100 ml extra virgin olive oil
 20 shishito peppers, stems removed, sliced
 1 cup piquillo peppers, drained and julienned
 3 Spanish onions, brunoised
 20 garlic cloves, sliced
 500 g Ventresca or Bonito (Spanish tuna conserve oil, packed)
 2 tbsp parsley, picked and roughly chopped
 salt
 ground pepper
 sherry vinegar

Dough
1

Mix flour, salt and yeast in a bowl.

2

Add water and olive oil, mix with a fork until combined.

3

Knead by hand for 5 to 6 minutes.

4

Form into a ball.

5

Rub with oil.

6

Place in a bowl, cover to rest in a warm place for 2 hours.

Filling
7

Heat the oil in a large pan until hot enough to sear.

8

Add the shishitos and season with salt.

9

Sauté for 2-3 minutes.

10

Add the onion and garlic.

11

Mix and cook over medium heat, not allowing the onions to brown.

12

Add piquillos and cook until all is tender. Taste and adjust seasoning.

13

Remove from heat and stir in tuna.

14

Add parsley and season again with sherry. Taste and adjust.

15

Cool and use immediately, or store in the refrigerator for 3 days.

Empanadas
16

Preheat oven to 350 F.

17

Grease a casuela or crème brulee dish.

18

Divide dough into 2 or 4 portions depending on the size of your dish.

19

Roll out the dough on a floured surface.

20

Press it into the dish, pressing in the corners.

21

Add filling to the dish on top of the dough, smooth it out.

22

Roll a smaller round of dough out to top the empanada.

23

Cut a hole in the center to allow steam to escape.

24

Decorate as you’d like.

25

Bake for 45-55 minutes.

26

Remove and cool in the dish slightly.

27

Remove from dish, and cut in half.

28

Best served at room temperature with aioli and burnt lemon sauces.

Ingredients

Dough
 350 g flour, plus more for dusting
 1 ½ tsp kosher salt
 1 pinch black pepper, fine ground (to order)
 1 tsp yeast, instant
 240 ml water, warm
 2 tbsp extra virgin olive oil, plus some to grease the pan
Filling
 100 ml extra virgin olive oil
 20 shishito peppers, stems removed, sliced
 1 cup piquillo peppers, drained and julienned
 3 Spanish onions, brunoised
 20 garlic cloves, sliced
 500 g Ventresca or Bonito (Spanish tuna conserve oil, packed)
 2 tbsp parsley, picked and roughly chopped
 salt
 ground pepper
 sherry vinegar

Directions

Dough
1

Mix flour, salt and yeast in a bowl.

2

Add water and olive oil, mix with a fork until combined.

3

Knead by hand for 5 to 6 minutes.

4

Form into a ball.

5

Rub with oil.

6

Place in a bowl, cover to rest in a warm place for 2 hours.

Filling
7

Heat the oil in a large pan until hot enough to sear.

8

Add the shishitos and season with salt.

9

Sauté for 2-3 minutes.

10

Add the onion and garlic.

11

Mix and cook over medium heat, not allowing the onions to brown.

12

Add piquillos and cook until all is tender. Taste and adjust seasoning.

13

Remove from heat and stir in tuna.

14

Add parsley and season again with sherry. Taste and adjust.

15

Cool and use immediately, or store in the refrigerator for 3 days.

Empanadas
16

Preheat oven to 350 F.

17

Grease a casuela or crème brulee dish.

18

Divide dough into 2 or 4 portions depending on the size of your dish.

19

Roll out the dough on a floured surface.

20

Press it into the dish, pressing in the corners.

21

Add filling to the dish on top of the dough, smooth it out.

22

Roll a smaller round of dough out to top the empanada.

23

Cut a hole in the center to allow steam to escape.

24

Decorate as you’d like.

25

Bake for 45-55 minutes.

26

Remove and cool in the dish slightly.

27

Remove from dish, and cut in half.

28

Best served at room temperature with aioli and burnt lemon sauces.

Galician Empanada

15. Delicata Squash with Burrata and Crispy Sage

By Shelby Sieg of The Pritchard

 12 whole delicata squash
 2 tbsp butter
 vegetable oil
 6 sage leaves
 1 ball burrata (cheese)

1

Cut squash in half lengthwise and scrape out seeds, then cut into 1-inch pieces resembling semicircles.

2

Place butter in a sauté pan over medium heat and toast until golden brown. Do not let it go past this stage.

3

Add the squash and salt to taste. Cook the squash while tossing it every 2-3 minutes until tender and golden.

4

Fill a sauce pot with 1 inch of vegetable oil and heat to 350 degrees while the squash cooks.

5

Place sage leaves in hot oil and fry 10-15 seconds until crispy. Place leaves on a paper towel-lined plate to drain.

6

Place squash on a serving platter.

7

Top with a couple of hearty spoonfuls of burrata.

8

Finish with crispy sage leaves and large flake sea salt before serving.

Ingredients

 12 whole delicata squash
 2 tbsp butter
 vegetable oil
 6 sage leaves
 1 ball burrata (cheese)

Directions

1

Cut squash in half lengthwise and scrape out seeds, then cut into 1-inch pieces resembling semicircles.

2

Place butter in a sauté pan over medium heat and toast until golden brown. Do not let it go past this stage.

3

Add the squash and salt to taste. Cook the squash while tossing it every 2-3 minutes until tender and golden.

4

Fill a sauce pot with 1 inch of vegetable oil and heat to 350 degrees while the squash cooks.

5

Place sage leaves in hot oil and fry 10-15 seconds until crispy. Place leaves on a paper towel-lined plate to drain.

6

Place squash on a serving platter.

7

Top with a couple of hearty spoonfuls of burrata.

8

Finish with crispy sage leaves and large flake sea salt before serving.

Delicata squash with burrata and crispy sage