Certified Angus Filet of Beef

Mint To Be

Coq au Vin

Pan Seared Scallops Piccata

Maple Glazed Salmon

Gulf Shrimp & Stone Ground Grits

Short Rib Pot Pie

Remove filets from refrigerator 30–45 minutes before cooking so they come closer to room temperature. Pat dry thoroughly with paper towels — dry surface = better sear.

Bring to temperature

Generously season all sides of each filet with kosher salt and freshly ground black pepper. Press seasoning gently into the meat so it adheres.

Season

Preheat oven to 400°F (200°C). Place a heavy, ovenproof skillet (cast iron preferred) on the stovetop and heat over medium-high until smoking hot, about 3–5 minutes. Add the neutral oil and swirl to coat.

Preheat pan and oven

Carefully place filets in the hot pan without overcrowding (work in two batches if needed). Sear undisturbed 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes. Sear the short edges 30–45 seconds each to render any fat.

Sear

Reduce heat to medium. Add unsalted butter, smashed garlic, and thyme sprigs to the pan. Once butter melts and foams, tilt the pan slightly and use a spoon to baste the filets continually for 30–45 seconds to infuse flavor.

Add aromatics and baste

Transfer the skillet to the preheated oven. For medium-rare (recommended for filet), roast 4–6 minutes, depending on thickness. Target internal temperatures when removed from oven: Rare 115–120°F, Medium-rare 120–125°F, Medium 130–135°F. The steak will rise 5–7°F while resting.

Finish in oven

Remove filets to a warm plate or cutting board and tent loosely with foil. Rest 5–10 minutes to allow juices to redistribute.

Rest

If desired, spoon some of the pan juices and melted butter over the rested filets. Sprinkle with chopped parsley if using and serve whole or sliced.

Finish & serve

After removing the filets from the pan, place the skillet back on medium heat. If the pan is excessively smoky, turn heat down slightly. Add the minced shallot and sauté 30–45 seconds until translucent, stirring to deglaze brown bits.

Pour in the red wine (or vermouth) and scrape the bottom of the pan with a wooden spoon to release fond. Simmer until the wine is reduced by about half, 2–4 minutes.

Add the beef stock and simmer another 3–5 minutes until the sauce thickens slightly and coats the back of a spoon.

Remove pan from heat. Whisk in cold butter pieces, one at a time, until fully incorporated and sauce is glossy. Taste and adjust seasoning with salt and pepper if needed. Spoon sauce over filets and serve immediately.

Certified Angus beef center-cut filet (filet mignon), 1½–2 in thick

Kosher salt

Freshly ground black pepper

Unsalted butter

Garlic cloves, smashed

Fresh thyme sprigs

Neutral oil with high smoke point (canola, grapeseed, or vegetable)

Fresh parsley, finely chopped (optional garnish)

Shallot, finely minced

Red wine or dry vermouth

Beef stock (low-sodium)

Cold unsalted butter, cut into 1-tbsp pieces

Place 10 fresh mint leaves in the bottom of a cocktail shaker or mixing glass. Reserve 1 sprig and 1 small handful of leaves for garnish and aroma. Gently slap the mint sprig between your hands to release oils and set aside.

Prepare mint

Add 0.5 oz simple syrup and 0.75 oz fresh lime juice to the shaker with the mint leaves. Using a muddler, press firmly but gently—twist and press about 8–10 times. You want to release the mint oils and lime aroma without shredding the leaves into tiny pieces (which can become bitter).

Muddle

Add 2 oz white rum to the muddled mixture. Fill the shaker or mixing glass with crushed ice (about 1 cup) so the liquid chills quickly and dilutes appropriately.

Add spirits and ice

If using a shaker, cap and shake lightly for 6–8 seconds to combine and chill (this also helps integrate the crushed ice). If using a mixing glass, stir briskly with a bar spoon for about 10–12 seconds until the outside feels cold.

Stir or shake

Pour the mixture (including crushed ice) into a Collins or highball glass. For a cleaner presentation, you can double-strain through a fine mesh if you prefer less leaf material; otherwise, allow some mint leaf pieces to remain for texture and aroma.

Strain into glass

Gently pour 2 oz club soda over the top to add effervescence. Use a bar spoon to give the drink one or two gentle stirs to marry the soda without flattening it.

Top with soda

Place the reserved mint sprig and a lime wheel on the rim or floated on top. Optionally, add 1–2 dashes of Angostura bitters over the top for aromatic complexity and a subtle color contrast.

Garnish

Serve immediately with a straw and encourage the drinker to lightly clap the mint sprig again at serving to release the oils, enhancing aroma.

fresh mint leaves

white rum

fresh lime juice

simple syrup (1:1 sugar to water)

crushed ice

club soda

mint sprig (for garnish)

lime wheel (for garnish)

angostura bitters (optional)

muddler

cocktail shaker or mixing glass

jigger

collins or highball glass

bar spoon

In a large bowl or container, combine 3 cups red wine, 1 cup chicken stock, carrot pieces, celery pieces, quartered onion, 4 smashed garlic cloves, 4 thyme sprigs, 2 bay leaves, 8 peppercorns and 1 tsp kosher salt. Add the chicken thighs, submerging them as much as possible. Cover and refrigerate 4–12 hours (overnight preferred) to develop flavor.

Marinate

When ready to cook, remove chicken from marinade and pat very dry with paper towels. Reserve the marinade and strain solids through a fine sieve, pressing to extract liquid; discard solids. Set reserved liquid aside.

Mix 1 tablespoon all-purpose flour with 1 tsp salt and 1 tsp freshly ground black pepper on a plate. Lightly dredge each chicken thigh in the seasoned flour, shaking off excess.

Prep and dust

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large Dutch oven or heavy ovenproof pot over medium-high heat until shimmering. Working in batches to avoid crowding, add chicken skin-side down and brown 4–6 minutes until deep golden; flip and brown other side 2–3 minutes. Transfer browned chicken to a plate and set aside.

Brown chicken

Lower heat to medium. Add remaining 1 tablespoon olive oil and 1 tablespoon butter to the pot. Add the finely chopped onion and diced carrot (from 'Browning and Sauce' ingredients) and cook, stirring, until softened and beginning to brown, about 6–8 minutes. Add 2 minced garlic cloves and 1 tablespoon tomato paste; cook 1–2 minutes, stirring, until paste darkens slightly.

Cook aromatics

Pour in 1 cup red wine to deglaze the pot, scraping up browned bits from the bottom with a wooden spoon. Reduce wine by half over medium-high heat, about 4–6 minutes.

Deglaze

Return the reserved strained marinade liquid to the pot (about the liquid from the marinade) and add 1 cup additional chicken stock, 2 fresh thyme sprigs and 1 bay leaf. Bring to a simmer. Return the browned chicken pieces to the pot, partially submerged in the liquid (skin up). Bring to a gentle simmer, then cover and either: transfer to a preheated 325°F (160°C) oven for 45–60 minutes, or simmer gently on the stovetop over low heat for 45–60 minutes, until chicken is tender and cooked through (internal temp ~165°F / 74°C).

Assemble sauce and braise

While the chicken braises, in a medium skillet over medium heat cook the 6 oz bacon lardons until crisp, about 6–8 minutes. Use a slotted spoon to transfer the crisped bacon to a paper-towel-lined plate, reserving about 1 tablespoon of bacon fat in the skillet (drain excess if necessary).

Cook lardons

Add 1 tablespoon butter and 1 teaspoon olive oil to the skillet with reserved bacon fat and raise heat to medium-high. Add 12 oz mushrooms in a single layer and cook, without moving too often, until browned and any released liquid has evaporated, about 6–8 minutes. Season lightly with salt and pepper. Stir in the cooked bacon and 2 tablespoons chopped fresh parsley. Remove from heat and set aside.

Sear mushrooms

When chicken is cooked, carefully transfer the chicken pieces to a plate. Place the pot over medium-high heat and simmer the sauce uncovered until it reduces and thickens slightly, about 8–12 minutes. Taste and adjust seasoning with salt and pepper. If desired, whisk in 1 tablespoon cold butter to gloss the sauce.

Reduce sauce and skim

Return the browned chicken to the sauce to warm for 1–2 minutes. Stir in the mushroom and bacon mixture. Sprinkle 2 tablespoons chopped fresh parsley over the top. Serve the Coq au Vin hot with mashed potatoes, buttered noodles, or crusty bread to soak up the sauce.

Combine and serve

bone-in, skin-on chicken thighs

dry red wine (Burgundy, Pinot Noir or similar)

chicken stock or low-sodium broth

carrot, peeled and cut into 1-inch pieces

celery stalks, cut into 1-inch pieces

yellow onion, quartered

garlic cloves, smashed

fresh thyme sprigs

bay leaves

black peppercorns

kosher salt

all-purpose flour

salt

freshly ground black pepper

unsalted butter

olive oil

small onion, finely chopped (for sauce)

carrot, finely diced (for sauce)

garlic cloves, minced (for sauce)

tomato paste

red wine (same as marinade)

chicken stock (additional)

thyme sprigs (fresh)

bay leaf

smoked bacon or pancetta, cut into 1/2-inch lardons

button or cremini mushrooms, cleaned and halved or left whole if small

unsalted butter (for mushrooms)

olive oil (for mushrooms)

fresh parsley, chopped

chopped fresh parsley (for garnish)

butter (for finishing, optional)

salt and pepper

Pat the scallops very dry with paper towels on both sides. Remove and discard the small side muscle if still attached. Season both sides lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Prepare scallops

Place 1 tablespoon all-purpose flour on a plate and lightly coat each scallop on both sides, shaking off excess. The thin coating helps create a golden crust and prevents sticking.

Dredge

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat until very hot, about 2–3 minutes. Add 2 tbs extra-virgin olive oil and 2 tbs unsalted butter; swirl until butter foams and just begins to brown.

Heat pan

Add scallops to the pan in a single layer without crowding (cook in two batches if necessary). Sear undisturbed for 1.5–2 minutes until a deep golden-brown crust forms on the bottom. Flip and sear the other side 1–1.5 minutes until just opaque in the center. Total cook time per scallop: ~3 minutes. Transfer scallops to a plate and tent loosely with foil to keep warm.

Sear scallops

Reduce heat to medium. In the same skillet with the fond (brown bits) left behind, add 1 tbs extra-virgin olive oil and 3 tbs unsalted butter. When the butter melts, add the minced garlic and sauté 20–30 seconds until fragrant but not browned.

Start sauce

Carefully add 1 tablespoon dry white wine (or substitute stock) and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Let the liquid reduce by about half, about 1–2 minutes.

Add 3 tbs fresh lemon juice and 2 tbs drained capers to the pan. Stir and let the sauce simmer gently 1–2 minutes to combine flavors.

Build sauce

Off the heat (or on very low heat), whisk in 3 tbs unsalted butter a tablespoon at a time, swirling the pan to emulsify and slightly thicken the sauce. Taste and season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper as needed. Stir in 2 tbs chopped parsley and 1 tsp lemon zest.

Finish sauce

Return the seared scallops and any accumulated juices to the skillet for 30 seconds to 1 minute to warm through and coat in the sauce. Spoon sauce over scallops once more, then remove from heat.

Return scallops

Arrange scallops on warmed plates, spoon extra piccata sauce over them, garnish with extra chopped parsley or microgreens and lemon wedges. Serve immediately with your choice of sides (angel hair pasta, mashed potatoes, or sautéed greens).

Optional: For a brighter finish, squeeze an additional wedge of lemon over the scallops just before serving.

large sea scallops

all-purpose flour (for dredging)

extra-virgin olive oil

garlic (minced)

fresh lemon juice

dry white wine (or low-sodium chicken/vegetable stock)

capers (drained)

fresh parsley (finely chopped)

lemon zest

extra lemon wedges

microgreens or extra parsley

In a small bowl, whisk together 1 tablespoon maple syrup, 1 tablespoon soy sauce, 1 teaspoon lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon minced garlic, 1/2 teaspoon grated fresh ginger, and 1/8 teaspoon red pepper flakes until smooth.

Combine glaze ingredients

In a separate small bowl, mix 1/2 teaspoon cornstarch with 1 teaspoon cold water to make a slurry. Set aside.

Thicken glaze

Transfer the maple mixture to a small saucepan and heat over medium-low just until it begins to simmer. Stir in the cornstarch slurry and continue to cook for 30–60 seconds until the glaze thickens slightly and coats the back of a spoon. Remove from heat and keep warm. (If it becomes too thick as it cools, stir in a few drops of water to loosen.)

Pat the 4 salmon fillets dry with paper towels. Season both sides lightly with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper (divide evenly). Let sit at room temperature for 10 minutes while you finish the glaze and preheat the pan or oven.

Prepare salmon

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon unsalted butter. When the butter foams and the pan is hot, place the salmon fillets skin-side down. Press gently with a spatula for 10 seconds so the skin makes full contact. Cook undisturbed 4–5 minutes until the skin is crisp and the salmon is cooked about two-thirds of the way up the sides.

Cook skillet method (preferred for crisp skin)

Flip the fillets carefully and reduce heat to medium. Spoon half of the warm maple glaze over the tops of the fillets and continue cooking 1–2 minutes for medium doneness (internal temperature 125–130°F / 52–54°C) or longer if you prefer more done. Spoon glaze over fillets once more in the final 30 seconds to build a shiny coating. Total cook time will be about 6–8 minutes depending on thickness.

Finish in pan with glaze

Or preheat oven to 425°F (220°C). Place seasoned salmon skin-side down on a lightly oiled rimmed baking sheet or in an ovenproof skillet. Roast 8–12 minutes depending on thickness, until salmon reaches desired doneness. Brush with glaze in the last 2 minutes of roasting and return to oven so glaze sets but does not burn.

Oven method (alternative)

Remove salmon from pan or oven. Let rest 2 minutes. Spoon remaining glaze over the fillets, garnish with chopped parsley or chives if using, and serve with lemon wedges for squeezing.

Rest and serve

pure maple syrup

soy sauce (or tamari)

Dijon mustard

minced garlic

grated fresh ginger

red pepper flakes

cornstarch

cold water

salmon fillets, skin-on, about 6 oz (170 g) each

lemon wedges (for serving)

chopped fresh parsley or chives (optional)

In a medium saucepan bring 4 cups water and 1 cup whole milk to a gentle simmer over medium heat. Add 1 tsp salt.

Bring liquids to a simmer

Slowly whisk in 1 cup stone-ground grits. Reduce heat to low so the pot is at a bare simmer. Cook, stirring frequently (every few minutes to prevent sticking), until thick and tender, about 25–35 minutes for stone-ground grits. If grits thicken too much, add a few tablespoons of hot water or milk to loosen.

Cook grits

When grits are tender, stir in 3 tbsp unsalted butter, 1 cup grated sharp cheddar, 1 tbsp extra butter (optional), 0.5 tsp black pepper and adjust salt to taste. Keep covered on very low heat while you prepare the shrimp, stirring occasionally.

Finish and season

Pat 1 lb peeled and deveined Gulf shrimp dry with paper towels. Season lightly with 0.5 tsp kosher salt, 0.25 tsp freshly ground black pepper and 0.25 tsp smoked paprika. Set aside.

Prep shrimp

Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and 4 oz sliced andouille or smoked sausage. Sear sausage until browned and slightly crisp at the edges, about 3–4 minutes. Remove with a slotted spoon and set aside, leaving rendered fat in the pan.

Brown sausage

Reduce heat to medium, add 2 tbsp unsalted butter to the pan with the sausage fat. Add 1/2 cup minced yellow onion, 1/2 cup diced celery and 1/2 cup diced green bell pepper. Cook, stirring, until softened, 4–5 minutes. Add 2 tsp minced garlic and cook 30–45 seconds until fragrant.

Sauté vegetables

Stir in 1 tbsp tomato paste and cook 1 minute. Deglaze the pan with 1/4 cup white wine (or skip and use 1/4 cup chicken stock), scraping up browned bits. Add 1/2 cup chicken stock, 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1 tsp smoked paprika and 0.25 tsp cayenne. Simmer gently 2–3 minutes to meld flavors.

Return the browned sausage to the pan. Add the seasoned shrimp in a single layer and cook 1–2 minutes per side until opaque and just cooked through (total 3–4 minutes depending on size). Stir in 1 tbsp fresh lemon juice and 2 tbsp chopped fresh parsley. Taste and adjust seasoning with salt, pepper or more hot sauce as desired.

Finish sauce and cook shrimp

Spoon a generous portion of hot cheesy grits into shallow bowls. Top with a ladle of the shrimp and sausage mixture, ensuring some sauce runs into the grits.

Garnish with 2 tbsp sliced scallions, optional 2 tbsp grated Parmesan, and additional chopped parsley if desired. Serve with lemon wedges for squeezing and extra hot sauce at the table.

Certified Angus Filet Of Beef

Mint To Be

Coq Au Vin

Pan Seared Scallops Piccata

Maple Glazed Salmon

Gulf Shrimp & Stone Ground Grits

Short Rib Pot Pie