Black Rice & Oxtail Risotto

Veal Meatballs

Crispy Chicken Skins

Bourbon Fudge Brownie

three rum caramel, vanilla crème anglaise

Glazed Donut Bread Pudding

Gyro Tacos

Chicken Thighs

Young Beets Chopped

Cocoa-Espresso NY Strip

Rainbow Cauliflower

Deviled eggs topped with caviar and crispy pancetta

“Devil’s” Eggs

Killer Shrimp

Hotdog Burnt Ends

Wild Mushroom

Jerk Turkey Burger

Barramundi

Brussels Sprouts Caesar

Baked Mac & Cheese

Pork Belly

Asparagus

Grilled Oysters

Bacon Jam

Short Rib Steak

Italian Sausage

Oxtail Risotto with Black Rice and Parmesan

In a large pot, heat olive oil over medium heat. Add oxtail and sear on all sides until browned. Remove from pot and set aside.

Prepare the Oxtail

In the same pot, add chopped onion, garlic, carrot, and celery. Sauté until vegetables are softened, about 5-7 minutes.

Cook Vegetables

Return the oxtail to the pot, add beef broth, and bring to a boil. Reduce heat and simmer for about 2-3 hours or until the meat is tender. Remove oxtail, shred the meat, and discard bones.

Make the Broth

In a separate pot, cook black rice according to package instructions using the prepared broth instead of water.

Cook the Black Rice

Once the rice is cooked, add the shredded oxtail back into the pot with the rice. Stir in heavy cream and parmesan cheese until creamy. Season with salt and black pepper to taste.

Combine Ingredients

Garnish with fresh parsley before serving. Enjoy your Black Rice & Oxtail Risotto!

Serve

black rice

oxtail

onion

garlic

carrot

celery stalk

beef broth

parmesan cheese

heavy cream

olive oil

salt

black pepper

fresh parsley

In a large bowl, combine the ground veal, breadcrumbs, egg, minced garlic, Parmesan cheese, chopped parsley, salt, and black pepper. Mix until well combined.

Mix Ingredients

Shape the mixture into meatballs, about 2.5 cm in diameter.

Form Meatballs

Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides and cooked through, about 10-12 minutes. Remove and set aside.

Cook Meatballs

In a saucepan over medium heat, combine the diced foie gras and heavy cream. Stir until the foie gras melts into the cream.

Prepare Cream

Add the sherry wine, salt, and black pepper. Simmer for 5 minutes until the sauce thickens slightly. Remove from heat.

Add Sherry

In a food processor, combine the fresh peas, mint leaves, Parmesan cheese, olive oil, lemon juice, salt, and black pepper. Blend until smooth.

Blend Pesto Ingredients

On a plate, place the cooked veal meatballs, drizzle with sherry foie gras cream, and add a dollop of mint pea pesto. Enjoy!

Ground veal

Breadcrumbs

Garlic, minced

Parmesan cheese, grated

Fresh parsley, chopped

Salt

Black pepper

Olive oil

Foie gras, diced

Heavy cream

Sherry wine

Fresh peas, shelled

Fresh mint leaves

Lemon juice

Preheat your oven to 400°F (200°C). Rinse the chicken skins under cold water and pat them dry with paper towels. In a bowl, mix together the salt, pepper, garlic powder, and paprika. Rub this seasoning mixture all over the chicken skins.

Clean and Season

Place the seasoned chicken skins on a baking sheet lined with parchment paper. Bake in the preheated oven for about 25-30 minutes, or until they are crispy and golden brown.

Bake

In a small saucepan over low heat, combine the honey and liquid smoke. Stir well until the mixture is heated through and well combined. Remove from heat and let it cool slightly.

In a deep skillet or fryer, heat the oil over medium heat. Once hot, carefully add the baked chicken skins and fry until they are extra crispy, about 2-3 minutes. Remove from oil and drain on paper towels.

Fry to Perfection

Serve the crispy chicken skins on a plate and drizzle the smoked honey over the top. Enjoy!

Plate and Drizzle

Chicken skins

Garlic powder

Paprika

Oil (for frying)

Honey

Liquid smoke

In a saucepan over medium heat, melt the unsalted butter until it turns golden brown and starts to smell nutty. Remove from heat and let it cool slightly.

Brown the Butter

In a large bowl, combine the browned butter, granulated sugar, and brown sugar. Mix until well combined. Add the eggs one at a time, followed by the vanilla extract and bourbon.

In another bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Stir in the chocolate chips.

Combine Dry Ingredients

Preheat the oven to 350°F (175°C). Pour the brownie batter into a greased 9x13 inch baking pan. Bake for 25-30 minutes or until a toothpick inserted comes out with a few moist crumbs. Let cool completely.

Bake Brownies

In a saucepan, melt the unsalted butter over medium heat until it turns golden brown. Remove from heat and let it cool.

In a medium saucepan, combine heavy cream, whole milk, and granulated sugar. Heat until just steaming. In a bowl, whisk together the egg yolks. Slowly pour the hot cream mixture into the egg yolks, whisking constantly. Return the mixture to the saucepan.

Make the Custard Base

Cook over low heat, stirring constantly until the custard thickens enough to coat the back of a spoon. Remove from heat, stir in the browned butter, vanilla extract, and crumbled bacon.

Thicken the Custard

Let the mixture cool in the refrigerator for at least 4 hours or overnight. Churn in an ice cream maker according to manufacturer’s instructions. Freeze until solid.

Chill and Churn

unsalted butter

granulated sugar

brown sugar

eggs

vanilla extract

all-purpose flour

cocoa powder

baking powder

bourbon

chocolate chips

bacon (cooked and crumbled)

whole milk

egg yolks

Preheat your oven to 350°F (175°C). Cut the glazed donuts into bite-sized pieces and place them in a greased baking dish.

Prepare the Donuts

In a mixing bowl, whisk together the milk, heavy cream, sugar, eggs, vanilla extract, and cinnamon until fully combined.

Mix the Custard

Pour the custard mixture over the donut pieces, ensuring all pieces are soaked. Let it sit for 15-20 minutes to absorb.

Combine

Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a knife inserted comes out clean.

In a saucepan, combine sugar and water over medium heat. Stir until sugar dissolves, then stop stirring and allow to boil until it turns a deep amber color.

Make the Caramel

Remove from heat and carefully whisk in the butter and cream. Finally, stir in the dark rum. Allow to cool slightly before serving.

Add Butter and Cream

In a saucepan, heat the milk and heavy cream until just steaming. If using a vanilla bean, split it and scrape the seeds into the mixture.

Heat the Milk and Cream

In a bowl, whisk together the sugar and egg yolks until light and fluffy.

Whisk Egg Yolks

Slowly pour the hot milk mixture into the egg yolk mixture, constantly whisking to temper the yolks.

Combine Mixtures

Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon.

Thicken the Sauce

Strain the sauce through a fine-mesh sieve into a bowl. Let cool before serving.

Strain and Cool

day-old glazed donuts

large eggs

ground cinnamon

water

dark rum

large egg yolks

vanilla bean (or vanilla extract)

In a blender or food processor, combine feta cheese, Greek yogurt, lemon juice, minced garlic clove, olive oil, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning to taste.

Prepare Feta Crema

Chop the cherry tomatoes, cucumber, and red onion into small pieces. In a mixing bowl, combine the chopped vegetables with fresh parsley, olive oil, red wine vinegar, salt, and black pepper. Mix well and set aside.

Make Tomato Cucumber Relish

Warm the pita bread or taco shells. Layer cooked gyro meat on each taco shell, top with feta crema and tomato cucumber relish. Serve immediately.

Build Gyro Tacos

Feta cheese

Greek yogurt

Garlic clove

Cherry tomatoes

Cucumber

Red onion

Fresh parsley

Red wine vinegar

Pita bread or taco shells

Cooked gyro meat (lamb, chicken, or beef)

In a bowl, mix together the Alabama white barbecue sauce, garlic powder, onion powder, salt, black pepper, paprika, and olive oil until well combined.

Prepare the Marinade

Place the chicken thighs in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken and ensure each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight.

Marinate the Chicken

Preheat the Grill

Remove the chicken from the marinade and discard the leftover marinade. Grill the chicken thighs for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the skin is crispy.

Grill the Chicken

Remove the chicken from the grill and let it rest for a few minutes before serving. Drizzle additional Alabama white barbecue sauce on top if desired.

Chicken thighs

Alabama white barbecue sauce

Onion powder

Preheat the oven to 200°C (400°F). Wrap the young beets in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes or until tender. Remove from the oven, let cool slightly, then peel and chop them into bite-sized pieces.

Roast the Beets

In a bowl, whisk together the orange juice, orange zest, olive oil, honey, apple cider vinegar, salt, and black pepper until well combined.

Prepare the Vinaigrette

In a large bowl, combine the chopped roasted beets, crumbled goat cheese, and chopped pistachios. Drizzle with the burnt orange vinaigrette and toss gently to combine.

Serve the salad immediately on individual plates or in a large serving dish. Garnish with extra pistachios and goat cheese if desired.

Plate the Salad

young beets

goat cheese

pistachios, shelled

orange juice

orange zest

honey

apple cider vinegar

In a small bowl, mix together the espresso powder, cocoa powder, salt, and black pepper. Rub the mixture generously over both sides of the NY Strip steaks.

Seasoning the Steak

Heat olive oil in a skillet over medium-high heat. Once hot, add the steaks and sear for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from skillet and let rest for 5 minutes.

Cooking the Steak

In the same skillet used for the steaks, add minced shallots and sauté until translucent, about 2 minutes.

Sautéing Shallots

Pour in the red wine, scraping up any browned bits from the bottom. Bring to a simmer and reduce by half, about 5-7 minutes.

Deglazing and Reducing

Add beef stock and thyme, continue to simmer until the sauce thickens slightly, about 5 minutes. Stir in butter until melted and season with salt and pepper to taste.

Finishing the Sauce

Slice the rested steaks against the grain and place on plates. Drizzle the red wine demi over the steaks and serve immediately.