Braised Veal Shanks   Open in a new window »
Yield: 6 portions

Ingredients
6 veal shanks (with bone), 2" slices
Flour (for dredging), use as needed
5 oz. oil
4 oz. onions, small dice
2 oz. celery, smll dice
2 oz. carrots, small dice
3 oz. flour
2 oz. tomato paste
3 oz. tomato concassé
4 oz. Trinitas Petite Sirah
2 qt. brown veal stock
1 tsp. salt
¼ tsp.
For Gremolata
2 garlic cloves, minced
3 tsp. lemon zest
3 tblsp. parsley, chopped
3 anchovy filets, chopped

1. Season meat with salt & pepper and dredge the veal shanks in flour; shake off the excess.
2. Brown the veal on all sides in hot oil, remove, and keep warm.
3. Add onions, carrots and celery and carmelize. Add the tomato pincé.
4. Add the flour and cook another 5 minutes.
5. Add tomatoes, wine and stock and reduce by half.
6. Return veal, bring back to a simmer, cover and braise in a 350° oven until the meat is fork tender (approx. 1¼-1½ hours).
7. When the veal is done, remove to a serving platter; keep warm.
8. Degrease sauce and adjust consistency; season.
9. Serve the veal with 2 oz. of sauce ladled over the top.
10. Combine the ingredients in the gremolata and sprinkle on top.
11. Serve with Trinitas Petite Sirah.

Grilled Duck with Cherry Sauce   Open in a new window »
Yield: 6 portions

Ingredients
½ cup sour cherry preserves
1 tblsp Szechuan peppercorns
2 boneless whole duck breasts (1 lb. each)
Salt & freshly ground black pepper
4 tblsp unsalted butter
6 oz. red cherries, (stemmed, pitted and halved)
4 red plums (pitted and cut into eighths)
5 tsp sugar
1 tsp finely chopped fresh thyme
1 cup ruby port
2 tblsp red-wine vinegar

1. Preheat oven to 500°. Purée sour cherry preserves and transfer into small bowl; set aside. Using the flat side of a heavy knife, pressed down on peppercorns until they are coarsely crushed.
2. Cut both duck breasts in half and trim away excess fat, leaving the skin attached to the breasts. Season both sides with salt & pepper. Spread 1 tblsp puréed preserves on the flesh side of each breast; sprinkle with half of the crushed peppercorns.
3. Place duck breasts, flesh side down, in a medium oven-proof skillet. Spread 1 tblsp puréed preserves on the skin side of each breast; sprinkle with remaining peppercorns. place skillet in oven; roast until medium rare, 10 to 12 minutes. Remove from oven, set aside.
4. Melt butter in a large skillet over medium-high heat. Add cherries, plums, sugar and thyme. Season with salt & pepper.
5. Cook until sugar dissolves, 1 to 2 minutes. Add port. Strike a match and carefully ignite port; cook until flame dies out. Add vinegar; cook until juices thicken, 10 to 15 minutes.
6. Transfer duck to a serving dish and pour sauce on top.

Smoked BBQ Pork   Open in a new window »
Yield: 6 portions

Ingredients
2 untrimmed boneless pork shoulder halves (6 lbs total)
8 lbs 100% natural lump charcoal or charcoal briquettes
6 cups hickory wood smoke chips, soaked in cold water at least 30 minutes
For dry rub
3 Tblsp coarsely ground black pepper
3 Tblsp (packed) dark brown sugar
3 Tblsp paprika
2 Tblsp coarse salt
1 tsp cayenne pepper
Mix ingredients in small bowl to blend.
For sauce
1 cup apple cider vinegar
½ cup water
2 Tblsp Worcestershire sauce
1 Tblsp coarsely ground black pepper
1 Tblsp coarse salt
2 tsp vegetable oil
Mix ingredients in medium bowl; cover and refrigerate.

1. Place pork, fat side up, on work surface. Cut each piece lengthwise in half. Place on large baking sheet. rub dry rub all over pork; press into pork. Cover with plastic; refrigerate at least 2 hours. Keep chilled. NOTE: Can be made one day ahead.
2. Following manufacturer's instructions and using lump charcoal and ½ cup drained wood chips for smoker or 1 cup for barbecue, start fire and bring temperature of smoker or barbecue to 225° to 250°F.
3. Place pork on rack in smoker or barbecue. Cover; cook until meat thermometer inserted into center of pork registers 165°, turning pork and brushing with cold mop every 45 minutes, about 6 hours total. Add more charcoal as needed to maintain 225° to 250° temperature and more drained wood chips (½ cup for smoker or 1 cup for barbecue with each addition) to maintain smoke level.
4. Transfer pork to clean rimmed baking sheet. Let stand until cool enough to handle. Shred into bite-size pieces. Mound on platter. Pour any juices from sheet over pork. Transfer pork and any juices to baking dish. Cover with foil; chill. Before continuing, rewarm pork, covered, in 350°. oven about 30 minutes. NOTE: Can be made one day ahead.
5. Before service add sauce and place on rolls.

NY Steaks with Gorgonzola-Walnut Butter   Open in a new window »
Yield: 4 portions

Ingredients
4 New York Steaks
¼ cup olive oil
12 garlic cloves, thinly sliced
1 Tblsp Balsamic vinegar
1 Tblsp chopped rosemary
1 tsp salt
¼ tsp ground black pepper
For Walnut Butter
8 oz Gorgonzola cheese
1 tsp Worcestershire sauce
2 tsp green peppercorns
¼ toasted walnuts
1½ Tblsp minced chives
6 drops of Tabaasco sauce
Tabbouleh
1 cup Bulgar wheat
1½ cups chicken or beef stock
¾ cup tomatoes (seeded & diced)
¼ cup chopped mint
1 Tblsp chopped chives
¾ Tblsp roasted garlic (chopped)
3 Tblsp green onions (minced)
1 tsp paprika
2 Tblsp extra virgin olive oil
Salt & black pepper to taste

1. Mix all ingredients for the marinade. Coat the steaks in the marinade and refrigerate for 2 to 3 hours.
2. Make the "butter" by combining all ingredients in a food processor and process for about a minute until mixed thoroughly. Leave at room temperature.
3. To make the tabbouleh, place the bulgur in a large non-reactive bowl. Bring stock to a boil. Pour hot stock over bulgur. Cover with foil and let stand for about 30 minutes, or until stock is absorbed into bulgur. Mix in tomatoes, mint, chives, garlic, green onions, paprika and oil. Season to taste. Set aside.
4. Prepare a hot fire and grill steaks for 5 to 6 minutes per side or until cooked to desired doneness. Shortly after turning, garnish steaks with Gorgonzola butter and allow it to melt slightly while the steaks finish cooking. Serve with tabbouleh and additional Gorgonzola butter in a small side dish.

Herb Salad with Ginger Vinaigrette   Open in a new window »
Yield: 4 portions

Ingredients
For Herb Salad
4 small head baby frisée (rinsed, dried, torn into ½" to 1" pieces)
1 oz micro greens-bulls blood
¼ cup gently packed fresh chervil leaves
¼ cup gently packed fresh flat-leaf parsley leaves
¼ cup gently packed fresh cilantro leaves
2 Tblsp ginger vinaigrette
1 tsp salt
¼ tsp ground black pepper
For Ginger Vinaigrette
1/3 cup fresh lime juice
2 Tblsp fresh grated ginger
½ tsp hot red pepper sauce
¾ cup Canola oil
2 Tblsp olive oil
1 Tblsp finely minced shallot
4 garlic cloves (minced & mashed to a paste with a sprinkle of salt)
Coarse salt to taste
Freshly ground white pepper to taste

1. For the vinaigrette, in a medium bowl, whisk together the lime juice, ginger, hot pepper sauce, shallot and garlic. Gradually whisk in the oil until the vinaigrette has emulsified. Season with salt and pepper.
2. Just before serving, toss the frisée and herbs with the vinaigrette, and season with salt and pepper.