• 2 to 2 1/2 lbs of boneless top loin pork roast, trimmed and tied at room temperature
• Salt and Pepper to taste
• 2 tsp curry powder
• 1 tbsp virgin olive oil
• 1 onion halved and cut into 1/2 inch slices
• 2 carrots, cut into 1/2 inch slices
• 2 cloves garlic, lightly crushed
• 2 golden delicious apples, peeled, cored, and finely diced with peel and core reserved
• 1/2 cup dry white wine
• 2 cups chicken broth or water
• 1/2 tbsp butter
• 1 1/2 cups dried green or french lentils, rinsed
• 5 cups cold water
• 1 carrot, peeled
• 1 small onion
• 1 bay leaf
• 1 tbsp virgin olive oil
• 2 tbsp finely minced onion
• 2 tsp curry powder
• 3 to 4 tbsp cream
• 4 small zucchini, cut into matchsticks
• 2 tbsp finely sliced chives, for garnish

Directions: 

Preheat the oven to 350F.

Season the pork with salt, pepper, and curry powder. Heat olive oil in a casserole and sear pork on the stovetop over medium-high heat for about 10 minutes, turning frequently until brown on all sides. Stir in onion, carrots, garlic, apple peel, and cores, and cook for 2 minutes longer. Transfer the casserole to the oven and roast for 30 minutes, turning the pork every 10 minutes. Add the wine and cook for 15 minutes. Add the broth, cover tightly, and keep warm. Strain the drippings from the casserole into a small saucepan and reduce over medium-high heat to 1/2 cup (if necessary, add water to make 1/2 cup) Set aside.

Heat the butter in a skillet and saute the apples over medium-high heat for 2 to 3 minutes, or until tender. Set aside. Place the lentils and water in a saucepan and bring to a boil. Add the carrot, onion, bay leaf, salt, and pepper. Reduce the heat to low, cover, and simmer, stirring occasionally, for 35 minutes, or until tender. Drain the lentils, reserve the carrot and discard the bay leaf and onion. Finely dice the carrot and set aside. Heat 1/2 tbsp of the olive oil in a saucepan and saute the minced onion and curry powder over low heat for 6 minutes, or until the onion is translucent. Stir in the cream, lentils, and reserved diced carrot, and adjust the seasonings, if necessary. Keep warm. Heat the remaining 1/2 tbsp of olive oil in a saute pan and saute the zucchini over high heat for 3 minutes, or until tender. Season with salt and pepper and keep warm. Place the curried lentils in the center of a warm serving platter. Slice the roasted pork loin into 1/4 inch thick slices and arrange them, overlapping in a circle over the lentils. Place the sauteed apples over the pork, and spoon the sauce all around the lentils. Scatter the sauteed zucchini over the sauce and garnish with the chives. Serve immediately.

• 1 tbsp mustard seeds
• 1 tbsp fresh ginger, chopped
• 2 tbsp garlic, chopped
• 2 tbsp brown sugar
• 1 tsp cayenne pepper
• 1 red onion, sliced
• 12 oz amber beer
• 2 sprigs fresh basil, about 6-8 leaves
• 1, 2-pound flank steak
• salt and pepper
• 1/4 cup olive oil

Directions: 

In a casserole dish or large, seal-tight plastic bag, mix together mustard seeds, ginger, garlic, sugar, cayenne and red onion slices. Add the beer and basil.

Submerge the steak into the marinade. If using an open container, wrap with plastic wrap and refrigerate 1 to 3 hours.

Remove steaks from marinade and pat excess marinade off with a paper towel. Season steak generously with salt and pepper on both sides.

In a frying pan large enough to hold the flank steak, heat the olive oil over high heat until smoking. Or you can cook on a grill and brush the steak lightly with olive oil.

Pan fry or grill the steak about 3 minutes on each side, or until well browned and medium rare.

Remove steak from pan and let rest 5 minutes.

Slice flank steak against the grain, and serve with beer-battered onion rings.

• 4 lbs bone-in short ribs
• salt and pepper
• 4 tbsp olive oil
• 2 small onions, peeled, sliced
• 2 carrots, peeled and coarsely chopped
• 2 celery stalks, chopped
• 1 2-inch piece fresh ginger, peeled, sliced thinly
• 2 garlic cloves, peeled and chopped
• 1 stalk lemongrass
• 1 1/2 cups red wine, pinot noir
• 1 14oz can diced tomatoes with juice
• 2 tbsp brown sugar
• 2 tbsp parsley, chopped
• 3 tbsp tomato paste
• 3 cups beef stock
• 1 sprig fresh sage

Directions: 

Preheat oven to 350F

Heat olive oil in 5-quart saute or casserole pan over high heat.

Lay the short ribs out on a clean work surface and season all sides with salt and pepper.

When oil is almost smoking, add ribs and let sear on high heat, 5 minutes per side or until well browned. Use tongs to rotate ribs.

Once browned on all sides, remove ribs with tongs and place on a baking tray.

Add onions, carrots, celery, ginger, and garlic to the same pan.

Smash the lemongrass stalk with the back of knife, slice, and add to pan. Saute vegetables for 2 minutes, or until softened.

Over high heat, add red wine and scrape bottom of pan with wooden spoon as wine comes to a boil.

Add tomato paste, diced tomatoes, brown sugar, parsley, beef stock, and sage leaves to pan and bring to a simmer. Add ribs back into pan and cover with a tight-fitting lid.

Place casserole in pre-heated oven for 1.5 hours. Remove cover and continue cooking for an additional 1 hour.

When rib meat is very tender, remove ribs from oven, using tongs to place on baking tray. Cover with aluminum foil to keep warm.

Pour the sauce through a fine-mesh strainer into a saucepan, removing all of the vegetables. Over medium low heat, simmer the sauce for 5 minutes until darker in color and thicker. Add the ribs to reheat.

Serve ribs with sauce over polenta or other side dish of your choice.

• 2 tbsp olive oil
• 2 large shallots, peeled and thinly sliced
• 1 lb skirt steak
• 2 tsp salt
• 1 tsp black pepper
• 3 tbsp olive oil
• 2 cups watercress, coarse stems discarded
• 2 oz blue cheese crumbles
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp Worcestershire
• 3 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Directions: 

Heat 2 tbsp olive oil over medium heat in a 10″ skillet. Add the shallots, cover, and lower the heat. Let cook for 10 minutes, or until lightly caramelized. Set aside to cool.

Heat a griddle or other grill on high.

Season the skirt steak with salt and pepper, and then brush 3 tbsp olive oil on both sides of the steak.

Once the griddle is hot, place the steak onto it and close the lid. Let the steak cook for 5 minutes, and then remove to a plate and let the steak rest until ready to serve, about 5 minutes. (If you are using a grill without a lid, you will need to cook the steak for 5 minutes per side).

In a large bowl, combine the watercress, blue cheese, and shallots.

In a small bowl, whisk together the mustard, lemon juice, Worcestershire, 2 tbsp olive oil, salt and pepper until dressing comes together.

Reserve 2 tbsp of the dressing, and pour the rest over the watercress salad. Toss until salad is coated.

Divide the salad between two plates.

Slice the skirt steak on an angle, and fan it out on the plates next to the salad.

Drizzle the reserved 2 tbsp of dressing over the steak.

Secrets of a Chef: You can serve this salad with extra shallots and blue cheese on the side.

This recipe utilizes and interesting, ancient technique in which beef is cooked inside a salt dough which locks in the moisture and flavors, delivering unbelievably tender and fragrant results.
Ingredients: (Yields: Makes 4 servings)

• 3 tbsp olive oil
• 1 beef tenderloin, about 2lbs
• 2 cups kosher salt
• 4 tbsp fresh thyme leaves
• 2 tbsp fresh rosemary leaves, chopped
• 2 egg whites
• 2 1/2 cups all-purpose flour (more if needed)
• all-purpose flour for rolling out dough
• 2 egg yolks
• 2 tsp fresh thyme leaves
• 1 tbsp sea salt (optional)

Directions: 

Preheat oven to 375F

In skillet large enough to hold filet, heat olive oil over medium-high heat until almost smoking. Sear filet about 30 seconds on every side, or until golden brown. Remove filet from skillet and set aside to rest.

In a stand mixer mix together kosher salt, 4 tbsp thyme leaves, rosemary, and egg whites until well combined. Slowly add the flour with the mixer on low speed until the dough comes together to form a ball. If after 2 1/2 cups the dough is still very sticky, add up to 1/2 cup extra flour. Cover the dough and let rest 2 to 3 hours in the refrigerator.

On  a well floured surface, roll out the dough to a 1/8″ thick rectangle, approx. 2 inches larger than the beef filet.

In a small mixing bowl, beat the egg yolks with 1 tbsp water to make an egg wash. Brush the dough generously with egg wash and reserve the rest.

Sprinkle the 2 tsp fresh thyme on top of the dough, and then place the filet in the middle.

Wrap the dough around the filet, making sure it is completely covered. Using your hands, seal the top and sides of the crust around the filet and cut off any excess. If the dough rips at all, use the excess dough to patch up the holes. Optional: sprinkle sea salt on top of the dough for a decorative effect.

Transfer the dough-wrapped filet to a sheet pan and brush with more egg wash. Bake in the oven about 15 minutes per pound for medium rare, or longer to desired doneness.

To serve, cut open the crust and remove the filet. Slice into 1/2″ or 1″ thick slices and serve.

(Yields: Serves 8-10)

• 1 4lb chicken, whole
• 12 large shrimp, head on, size 16/20
• 1 rack of baby back pork ribs
• 4 oz chorizo, cut into 1/2″ discs
• 2 tbsp olive oil
• 2 onions, thinly sliced
• 6 garlic cloves, peeled
• 2 bay leaves
• 4 sprigs thyme
• 2 tsp salt
• 1 tsp pepper
• 6 large squid, cleaned, 6 inches long
• 4 tbsp olive oil
• 3 cloves garlic, minced
• 1 14oz can diced tomatoes
• 1/2 tbsp saffron
• 3 cups Bomba rice (or long grain white)
• 1 1/2 quart clams
• 1 quart mussels (optional)
• 1 cup peas
• 4 roasted piquillo peppers, diced (or substitute roasted red peppers)
• 4 slices baguette, toasted
• 1 heirloom tomato
• 1 clove garlic
• 4 sliced Serrano ham

Directions:

Lay the chicken on a counter, breast side down, and cut off the thigh and leg piece. Cut between the bone joints of the leg and thing to get 8 pieces total. Save the back bone, and pieces for stock.

Peel the shells off the shrimp, leaving the heads on, and reserve. Set peeled shrimp aside.

Cut each rib from the rack of pork by slicing between the bones.

To make the cooking stock, heat a medium-sized stock pot over medium-high heat. When hot, add 2 tbsp olive oil. Add reserved chicken bones, wing tips and shrimp shells. Let these sear about 4-5 minutes, flipping as necessary to lightly brown both sides. Add about 1/4 of the sliced onions to the bones, along with garlic cloves, bay leaves, and thyme. Add 2 cups of water to the stock or enough to cover ingredients, 1/2 tsp salt and 1/4 tsp pepper. Allow the mixture to cook for 20 to 25 minutes. When finished cooking, strain the stock through a fine mesh strainer and reserve. Discard any solids that have been strained out of the liquid.

Cut the tentacles off of the squid bodies. Chop the bodies into 1 inch pieces. Heat 2 tbsp of olive oil over medium high heat in a large Paella pan or 7 qt. stove-top casserole pan. When smoking, add squid bodies and tentacles. Season with 1/2 tsp salt and 1/4 tsp pepper. Allow the squid to cook for 2-3 minutes, and then remove from the oil with a slotted spoon and set aside.

Add 1 tbsp of olive oil to the pan. Add remaining sliced onions and minced garlic. Cook the onions and garlic for 4 to 5 minutes, or until translucent and beginning to turn golden brown. Remove them from the oil with a slotted spoon and set aside.

Add 1 tbsp of olive oil to the pan. Season the chicken pieces and pork ribs with approx. 1 tsp salt and 1/2 tsp pepper (or to taste). Add the chicken pieces to the hot oil, skin side down. Add the pork to the pan. Sear the meats to golden brown on each side, about 8 minutes total.

Tilt the pan at an angle, and using a spoon, remove the fat from the pan and discard.

Add tomatoes and squid to Paella. Pour in enough of the stock made earlier from shrimp and chicken bones just to cover the mixture. Add the saffron. Cover the pan with a tight fitting lid or aluminum foil and let cook over medium low heat for 20 minutes.

Add rice and chorizo to the pan. Cover and let cook 10 more minutes.

Add clams, pushing them down into the liquid. Cover and let the mixture cook an additional 5 minutes, or until the clams begin to open.

Add the peeled shrimp, peas, and diced piquillo peppers. Cover and cook 3 to 4 more minutes. Make sure the rice is thoroughly cooked.

Cut the heirloom tomato in half, and rub on all sides of the baguette. Then rub the sliced with garlic clove. Top each slice of baguette with a slice of ham, and serve with the Paella.

• 4 Chicken osso buco drums
• 1 Tbsp Moroccan spice rub
• 2 Tbsp harissa paste (hot chili sauce)
• 1 cucumber, finely chopped
• 2 carrots, sliced
• 1 large potato, cubed
• 1 onion, sliced
• 1 cup melon yogurt with mint dressing
• 1/2 tsp cumin
• pinch of cayenne pepper
• 4 leaves fresh mint, finely chopped

Directions: Rub chicken with spice rub. Put chicken, sliced carrots, cubed potatoes, and sliced onion in baking dish. Bake in 350 degree oven for 18 to 20 minutes. Toss in harissa. To prepare cucumber raita, mix cucumbers, dressing, spices, and mint.