Beer Braised Chuck

Beer Braised Chuck (serves 2):

2# Beef chuck, trimmed and tied

32oz Lager style beer

6 Spanish onions, sliced

10 cloves garlic, quartered

0.5T Porcini powder or 0.5# Fresh mushrooms

Bay leaf

Dried hot pepper (if desired)

Preheat oven to 350F. Season roast with kosher salt and brown on all sides in a Dutch oven over medium heat using a minimal amount of oil. Remove roast and put on a plate to collect juices. Add onions, garlic and mushrooms to Dutch oven. Be patient and allow vegetables to caramelize, scraping up brown bits on the bottom of the pan. Once a thick fond forms on the bottom of the pan deglaze with beer while scraping with a wooden spoon. Put roast with juices, bay leaf and dried chili into pan making sure the roast is covered at least halfway with liquid. Cover with a tight fitting lid and put into oven. Braise in the oven for at least 2 and a half hours until chuck is fork tender. Remove from oven and allow meat to cool in liquid. Reduce liquid if necessary to a sauce-like consistency. 

Pork Cutlet, Risotto & Squash

Pork Cutlet, Risotto & Squash: For risotto be sure to toast your risotto before adding chicken stock, Add chicken stock and cook till risotto has “slight bite,” finish with mascarpone cheese and salt. Slice squash, Sauté on med-high pan, Push squash to the side and begin sauté pork cutlets on both sides (one at a time), By this time squash should be nice an brown, Finish squash with a touch of soy sauce & Sriracha.

Be sure to toast your risotto before adding liquid.

Season your pork

Cook risotto in chicken stock.

Sauté squash

Push squash to the side & begin browning your pork

Finnish risotto with a large tablespoon of mascarpone

Flip the pork.

All done, enjoy!

Flanken, Squash, & Polenta

Flanken, Squash, & Polenta: Season flanken liberally, Brown well on both sides on high heat. Cook polenta with milk & chicken stock, Stir in sliced scapes, Finish polenta with Gruyere cheese. Sauté vegetables in a med-high pan, Finish with some butter.

Mise en place

Cook polenta with milk & chicken stock

Season flanken liberally

Summer squash

Sauté vegetables, finish with a little butter

Brown flanken on both sides

Add scapes to polenta

Chicken Cordon Bleu

Chicken Cordon Bleu: In a med-high pan place thighs & breasts skin-side down until skin is crispy and dark brown, Turn & cook through, Turn once more, Add 1T butter, Place slice of ham & Swiss cheese & place under high broiler until cheese is bubbly, Baste & serve. Serve with sautéed vegetables such as garlic, fennel, carrots, patty pan squash, Finish with 1T cider vinegar.

Mise en place

Fennel & Carrots

Add squash

Brown skin till crispy

Enjoy!

Sausage Stuffed Pattypan Squash

Half and scoop seeds from pattypans

"Meat" your aromatics: garlic, onion and fennel

Chop all vegetables well

Place sausage, chopped aromatics, and 1T mascarpone together. Season stuffing with salt and pepper.

Mix sausage stuffing well with hands or a spoon

Blend stuffing until ingredients are uniformly incorporated.

Fill squash

Place stuffing filled squash into 350 degree oven to cook. Approximately 30min.

All done

Gluten Free Pasta & Bork Balls

Form small ball with Fleisher's ground bork & cut up your squash

Season bork balls with salt

While pasta drains, use empty pot to brown bork balls

Add vegetables such as squash

Add sauce to bork balls and veg

Add gluten free pasta box

Finnish with some cheese, basil, and salt

Fajitas

Fajita mise en place

Warm the corn tortillas, set aside, and cover to keep warm

Cook your onions & peppers

Remove cooked veg from pan

Sauté Fleisher's beef for stir-fry

All done & ready to enjoy