Directions:

1. Heat olive oil in a large soup pot or dutch oven over medium heat. Add sausages and cook until brown on both sides, about 3-4 minutes per side. Remove sausages from the pot and set aside. Add ribs to the pot and cook until brown on both sides, about 4-5 minutes per side. Remove ribs and set aside with the sausages.
2. Deglaze the pot by adding the Pinot Noir and then stir with a wooden spoon, scraping up any browned bits in the bottom of the pot. Add the onion, carrot, and sage to the pot and continue to cook over medium heat until the onions begin to soften, about 5 minutes. Add the minced garlic and continue cooking until the garlic is fragrant but not brown, about 1-2 minutes more.
3. Add the chopped tomatoes and the juices from the can to the pot.  Add 1 tbs tomato paste and stir to combine.
4. Add the water, salt and pepper. Add the ribs, sausage, and any juices that have collected from the meat back to the pot. Stir to combine. Bring to a boil and then reduce the heat to low and simmer covered for 1 hour.
5. After 1 hour of cooking, add the drained and rinsed beans to the pot, stir and bring the pot back to a simmer. Continue to simmer partially covered for another hour until the ribs are fork tender and the meat is nearly falling off the bone.  The longer you cook this the more tender the ribs will get.  After 2 hours total cooking time, cover the pot and keep at a low simmer until ready to serve.
6. While the ribs, sausage and beans are simmering away prepare the polenta (see recipe below.)
7. To serve, put the polenta in the bottom of a large bowl, top with the ribs and sausage, then top generously with the beans and sauce.

Parmesan Polenta

– 4 cups water
– 1 cup yellow cornmeal
– 1/2 cup grated Parmesan cheese
– 4 tbs salted butter
– 1 1/2 tsp salt

In a medium sized pot bring the water and salt to a boil. Reduce heat to low and slowly whisk in the corn meal. Stir frequently until the polenta begins to thicken. Cover and continue cooking over low heat, stirring every 5 minutes or so, until the polenta is soft and smooth – about 20 – 30 minutes.  If the polenta becomes too thick, you can add more water to reach your desired consistency.  Finish by stirring in the cheese and butter until melted.

Directions:

Preheat oven to 325 degrees.

In a medium sauté pan over medium-high heat, add 2 tbs olive oil.  Add diced onion, carrot and celery and sauté till vegetables have softened – about 5 minutes.  Set sautéed vegetables aside.

In a small bowl, add tomato paste, apple cider vinegar, water, garlic powder, onion powder, Dijon mustard, 1 tsp of kosher salt, and 1/2 tsp of fresh ground pepper.  Mix well using a small whisk or fork.  Set tomato topping aside.

In a large mixing bowl, add ground beef, pork, sautéed vegetables, eggs, thyme, 2 tbs of the tomato topping, 1 tsp kosher salt and 1/2 tsp fresh ground pepper.  Mix well with your hands then form into a meatloaf in a large baking dish.  Spread remaining tomato topping over the top of the meatloaf.

Bake meatloaf at 325 degrees for approximately 1 hour and 15 minutes till the internal temperature reaches 160 degrees.  Remove from oven, cover with foil and let rest for 5 minutes before slicing.

In a small bowl, mix up the wine, olive oil, honey, lemon and garlic slices. Set aside.

Place the chicken pieces skin side UP in a baking dish. Season each piece of chicken with salt and fresh ground pepper. Sprinkle the Herbs de Provence and the fennel seeds on the chicken pieces.  Pour the wine/honey/oil mixture over the chicken. Flip chicken over so the skin side is DOWN in the marinade. Cover with foil and let it marinade in the fridge for at least an hour.

About 3 hours before you are ready to serve, preheat oven to 325. Remove chicken from fridge. Take the foil off and flip each chicken piece so the skin side is UP for baking. Put the foil back nice and tight. Put the chicken in the oven and bake for 2 hours.

After 2 hours, remove chicken from the oven. Turn the heat up to 425. Remove the foil. Put the chicken back in the oven for 30-45 minutes on the bottom rack until the skin is golden brown and crisp (making sure to watch that it doesn’t burn). 

Serve 2 chicken pieces per person, making sure to drizzle extra juices from the pan over each piece. Skin should be crispy and chicken should fall apart and be super moist!

Serves 4.  For 8 people, use 2 baking dishes and double the recipe.

TIP: if you want to serve roasted potatoes or roasted cauliflower with the chicken, take a sheet tray and toss the potatoes/cauliflower with a little olive oil, salt and pepper. Place the sheet tray on the top rack of the oven during the final 30 minutes of cooking and it will be ready the same time as the chicken.

Preheat oven to 425 degrees.

Place 2 burrito sized tortillas on a cookie sheet.

Choose a base sauce to work with (pizza sauce, alfredo, olive oil, truffle oil, pesto, barbeque sauce, etc.) and lightly spread the sauce over each tortilla, leaving a half inch border around the edges. The secret here is to use a small amount of sauce so that the pizza is as crispy as possible.

Layer on your favorite toppings and cheese. See examples below.

Place the cookie sheet in the oven and bake for about 15 minutes until the cheese is browning and the edges of the pizza are brown and crisp but not burnt. If you are cooking more than one cookie sheet, note that the pizzas on the top rack will cook faster than those on the bottom rack.

Slice the pizza in 4 slices and top with arugula, basil, fennel or your favorite topping. Enjoy!

The Works
– Base Sauce: Pizza Sauce
– Hand Sliced Pepperoni
– Green Peppers
– Sliced Shiitake Mushrooms
– Red Onion
– Goat Cheese
– Shredded Mozzarella Cheese
– After cooking top with Arugula

Asparagus, Prosciutto & Goat Cheese
– Base Sauce: store bought Alfredo
– Prosciutto
– Asparagus (chopped and tossed with olive oil, salt and pepper)
– Fresh Mozzarella
– Goat Cheese
– After cooking top with fresh chopped Basil

Sausage, Fennel & Fontina
– Base Sauce: Olive Oil
– Sauteed Sweet Italian Sausage
– Sliced Fennel and Red Onion (sauteed with olive oil, salt & pepper)
– Fontina cheese
– After cooking top with fresh fennel fronds

Truffle Oil, Shiitake & Ricotta
– Base Sauce: Truffle Oil
– Sliced Shittake Mushrooms
– Fresh Mozzarella cheese
– Fresh Ricotta cheese
– Fresh Thyme leaves
– Roasted Garlic

Directions:

1. Preheat oven to 400 degrees.
2. Add the butter and olive oil to a large soup pot and place over medium heat.  Add the sliced leeks and saute for a couple minutes until the leeks have softened, about 2-3 minutes.  Add the mushrooms and continue to cook for 5-6 minutes until the mushrooms have browned and softened.
3. Add 4 cups of the chicken stock, the chicken, cream, salt, pepper, mustard, and tarragon to the pot. 
4. In a small bowl, add the remaining 1 cup of chicken stock then whisk in the 1/2 cup of flour.  Mix well dissolving any lumps.  Stir the flour/stock mixture into the pot.  Stir well to combine.
5. Bring the mixture to a boil then reduce the heat to low and simmer uncovered for 15 minutes until slightly thickened.  Stir in the green beans.  Remove from heat and transfer chicken pot pie mix to a baking dish.
6. Cut puff pastry into 1 inch strips.   Weave a lattice pattern over the filling with the pastry strips.  Trim any excess pastry from the edge of the baking dish.  For a brown top, brush with an egg wash (1 egg whisked with 1 tbs. water) before baking.
7. Bake at 400 degrees for 30-35 minutes until the puff pastry is nicely browned.

ALTERNATE SERVING SUGGESTION: If you don’t want to fuss with creating the puff pastry topping, after adding the green beans, simmer 5 minutes, then ladle the filling into bowls and serve with your favorite crusty bread or store bought biscuits.

Add olive oil to the pot and heat.  Add bacon, onions, mushrooms, and green pepper and sauté until tender & onion is translucent.  Remove from stew pot and set aside.

Coat venison in flour.  Add to pot and sear on all sides.  Once browned, add apple juice, red wine, Worcestershire sauce, and spice mixture.  Make sure all the meat is covered by liquid.  Slowly simmer, covered, for 90 minutes, or until tender.   Add water or beef stock if needed to make sure the meat is covered in liquid.

Once the meat is tender, add butternut, potatoes, and carrots.  Simmer for 40 minutes or until vegetables are tender.

Add zucchini and simmer for 15-20 minutes, or until tender

Add the bacon, onion, pepper & mushroom mixture with the dried apricots and simmer for a few minutes to incorporate all the flavors.  Stir well.  

Method for Parsnip
Can be done ahead and reheated.  

Heat over to 400 degrees.  Wrap garlic in foil and spray a bit of olive oil. Roast in the oven for about 15 minutes until nice and golden.

Cut parsnips into 2” pieces and simmer, covered,  in the cream and milk until tender – about 10-15 minutes.  Add a few pinches of salt & pepper.  

Remove lid and reduce the milk mixture by about ½.  Add the roasted garlic and puree with an immersion blender, or in your blender – be careful with hot liquids in your blender!  

Method for Venison 
Best done with a cast iron or any heavy-bottomed pan that can go from stovetop to oven.

Remove Venison from the refrigerator, and place on a plate.  Pat down until completely dry.

Generously sprinkle salt and pepper on all sides – let venison come to room temp.

Pre-heat oven to 450 degrees.

Set pan on the stovetop and preheat – you want this HOT.  Add 2 tbsp cooking oil.  Once ready, sear the venison on all sides.  Let it sit in the pan undisturbed for 2 minutes per side.  If the meat is sticking, it probably isn’t ready to be flipped.  You may need to add a bit more oil.  

Once seared on all sides, add a generous spoonful of butter – 3-4 tablespoons, and place the pan in the oven.  Cook for about 7-10 minutes, checking the internal temp midway.  We like our venison at medium-rare, or 135. I would not recommend past 145, as it will dry out. 

Once cooked to your temperature, place on a cutting board, and pour the butter from the pan over the meat. Let rest for 10 minutes before serving.

Serve with parsnip puree.  Sauces that go well are demi-glace, sautéed mushrooms, blackberry compote.

Pour a glass of rich red wine – Brys Estate Merlot or Cabernet Franc.

In a large mixing bowl, combine the ground lamb, ground beef, scallion, oregano, mint, dijon mustard, salt and pepper.  Mix well then divide into 4 equal portions.  Divide each portion in half and create two thin burger patties – each about 1/4 in thick.  Place one of the thin patties on a plate, then top with 2 tablespoons of feta cheese.  Please the other thin patty on top.  Crimp around the edges to seal, then pick up the burger and form it into a uniform burger shape.

To make the olive tapenade sauce, in a small bowl whisk together the mayonnaise with the olive tapenade.

Grill the burgers over medium heat for 4-5 minutes per side or until cooked to your preferred temperature.

To assemble your feta stuffed lamb burger, place some of the olive tapenade sauce on the bottom bun, top with the burger patty, tomato, cucumber and red onion.  Add a bit more sauce to the top bun before placing it on top.

Enjoy with a glass of Brys Estate Pinot Noir!

In a small bowl mix together the ingredients for the spice marinade.  Set aside.  

Spice Marinade Ingredients:
2 tbs olive oil
1 1/4 tsp. sweet paprika (not smoked)
1/2 tsp. ground cumin
1/2 tsp. ground ginger
1/4 tsp. cayenne pepper
1/4 tsp. ground coriander
1/4 tsp. ground cinnamon

In a room temperature clay tagine or dutch oven, assemble the tagine.  Add half of the carrots and onions.  Add the chicken thighs.  Brush the spice marinade on the chicken thighs making sure to coat all sides of the chicken.  Make sure to use all of the marinade.  Add the remaining carrots and onion, garlic slices, olives, lemon zest strips, and cilantro. 

Add the chicken broth and lemon juice.  Drizzle the honey over the chicken.  Sprinkle 1 tsp. salt and 1/2 tsp. fresh ground black pepper over the chicken.

MAKE AHEAD: At this point you can put the lid on the tagine or dutch oven, and store this in your refrigerator up to 8 hours until you are ready to bake this. 

Place the tagine or dutch oven in a cold oven and turn the oven on to 325 degrees.  Do not preheat oven.  Cook for 3 hours until the chicken is falling off the bone.

About 20 minutes before the tagine is done, prepare the Jeweled Couscous.

Couscous Ingredients:
1 1/4 cup fine couscous
1 2/3 cup chicken broth (not stock)
2 tbs. golden raisins
2 tbs. toasted pumpkin seeds
2 tbs. pistachio nuts
1/2 tsp. salt

In a small sauce pan over medium-high heat bring the chicken broth to a boil.  Turn off the heat, pour in the couscous and cover with a lid.  After 15 minutes, fluff the couscous with a fork and mix in the pumpkin seeds, raisins, and pistachios.  Add 1/2 tsp. salt to taste.

In shallow bowls, serve the couscous and 2 chicken thighs per person.  Top with sauce from the tagine.  Garnish with a few sprigs of fresh cilantro.

1. Preheat oven to 325 degrees. Slice unpeeled russet potatoes into 1/2 inch slices and then cut each slice into 4 quarters. Place potatoes on a sheet pan, drizzle with olive oil, sprinkle with salt and fresh ground pepper and toss. Set aside.
   
   
2. In a 12 in oven-proof skillet, add 1 tbs olive oil and the bacon. Place on a burner over medium heat. Cook until lightly browned about 6-8 minutes. Once browned, transfer bacon to a plate with a slotted spoon. Remove pan from heat reserving the fat in the pan.
   
   
3. Pat dry and salt and pepper chicken on both sides. Return the pan back to the burner over medium high heat. Once the pan is hot and reserved bacon fat is about to smoke, add chicken skin side down and brown without moving for about 5 minutes. Flip and brown bottom side for 5 minutes. Remove chicken and place it skin side up on the plate with the bacon.
   
   
4. Turn down the heat to medium. Dump off the fat in the pan into a bowl then add 1/4 cup of the fat back into the pan. Add the carrots, leeks, mushrooms, garlic slices, 3/4 tsp salt, and 1/2 tsp pepper and saute stirring occasionally for 8 minutes. Once the vegetables have begun to soften and the mushrooms have cooked down, deglaze the pan by adding the Riesling, Cognac and chicken broth scraping up any brown bits at the bottom of the pan with a wooden spoon. Bring the liquid back up to a gentle simmer.
   
   
5. Return the chicken to the pan skin side up with the bacon and any juices that have collected on the plate. The meat should be mostly submerged but the skin should not be submerged. Put pan with the chicken in the middle rack of the oven. Place the sheet pan of potatoes in the oven on the top rack.
   
   
6. Bake the chicken for 1 hour to 1 hour and 15 minutes. When the chicken is done, remove skillet from the oven and transfer chicken to a serving platter and tent with foil. Leave the potatoes in the oven and turn the oven temperature up to 425 degrees. In a small bowl mix 2 tbs melted butter and 1 tbs flour. Return the skillet to the stove top over medium high heat and bring to a simmer. Stir the butter and flour mixture into the sauce. Continue to simmer until the sauce thickens and becomes rich – about 6 minutes. Taste for salt and add up to an additional 1/2 tsp to taste. When the sauce is done, remove potatoes from the oven.
   
   
7. Serve sauce over chicken sprinkled with fresh tarragon. Serve with roasted potatoes.