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CURRENT ISSUE: Vol. IV, No. 4, Holiday
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Duo of Crème Brûlée – Citrus and 3-Berry
New York Butcher Shoppe & Grille Kacey shares Eddie’s passion for the high-quality of Certified Angus Beef, which he reminds us is a brand of exclusively rated beef, not to be confused with the species of Angus cattle. Naturally, when asked to suggest some recipes for the home chef, Kacey turned to his menu for […]
New York Butcher Shoppe Chili
New York Butcher Shoppe & Grille Kacey shares Eddie’s passion for the high-quality of Certified Angus Beef, which he reminds us is a brand of exclusively rated beef, not to be confused with the species of Angus cattle. Naturally, when asked to suggest some recipes for the home chef, Kacey turned to his menu for […]
Braised Pork Shank Osso Bocco
Since Oktoberfest is an iconic autumn festival, I asked Chef Prato to develop some dishes based upon traditional German fare, but also reminiscent of items on the menu at Dianne’s. Recalling the time he spent in Deutschland, it didn’t take him long to jot down some “Italianized” versions of two German classics: schweinshaxe (pork shank) […]
Veal Milanese with Mascarpone and Fennel
Since Oktoberfest is an iconic autumn festival, I asked Chef Prato to develop some dishes based upon traditional German fare, but also reminiscent of items on the menu at Dianne’s. Recalling the time he spent in Deutschland, it didn’t take him long to jot down some “Italianized” versions of two German classics: schweinshaxe (pork shank) […]
Zia (Aunt) Filamina’s Panzanella
Since Oktoberfest is an iconic autumn festival, I asked Chef Prato to develop some dishes based upon traditional German fare, but also reminiscent of items on the menu at Dianne’s. Recalling the time he spent in Deutschland, it didn’t take him long to jot down some “Italianized” versions of two German classics: schweinshaxe (pork shank) […]
Molten Chocolate Cake
(recipe by Parisian Pastry Chef, Bertrand Gilli) Serves 8 Ingredients 4 Whole eggs 4 Egg yolks ¾ Cup sugar ½ Cup flour ¾ Cup butter 6 oz semi-sweet chocolate
Rack of Pork Arista
Ingredients One six-bone center-cut rack of pork (about 4 pounds), bones Frenched ½ Teaspoon of whole cloves ½ Teaspoon of black peppercorns 6 Garlic cloves 1 Lemon Kosher salt 1 Tablespoon of minced rosemary 1 Tablespoon of minced sage 3 Tablespoons of canola oil Gray salt or coarse sea salt
Clams Fra Diavolo
Ingredients 50 Littleneck clams (Henry uses clams from Mt. Pleasant, SC) 2 Tablespoons grits Ice water (in a bowl to cover the clams) 4 Diced Roma tomatoes ¼ Cup minced garlic 2 Bulbs of fennel thinly sliced 2 Teaspoons red pepper flakes 2 Cups white wine 2 Tablespoons butter Salt and pepper to taste
Iceberg Lettuce Head Salad with Oven Dried Tomatoes and Gorgonzola Dressing
Oven Dried Tomatoes (prepare well ahead of serving) Ingredients 2 Pints of cherry tomatoes sliced in half Salt and pepper to taste
