Spicy Braised Chicken Thighs

Serves 4-6. Season 8 bone-in chicken thighs with garlic powder and ground black pepper. Chop 2 large onions into thick slices. Core, de-seed and julienne 2 large bell peppers, orange, yellow or red. Same with 2-3 jalapeño peppers. In a large stock pot, in a little olive oil, brown the chicken thighs on both sides in 2…

Pan Seared Pork Chops

Serves 2. Dredge 2 thick bone-in pork chops in flour. Shake off excess flour. Season/rub with salt, pepper, thyme, garlic powder on each side. In a heavy skillet, with no oil, sear the pork chops on high heat until golden brown on each side. Remove to plate. Reduce heat to medium low and add olive…

Passover Strahl Brisket

Birdie Sandler Strahl’s original, handed down to me by her daughter Betsey. Serves 8-10. 4-5 lb. first cut fresh brisket of beef. Not too lean. It shrinks. But, it’s rich. In a dutch oven, brown brisket well on both sides to sear. Don’t need olive oil. Take out and place on dish. Brown at least…

Ragoût de Veau au Riz Jaune

VEAL STEW WITH YELLOW SAVORY RICE About 3 lbs. veal stew meat cut into 1″ chunks. Serves four. In a stock pot, brown the pieces of veal on all sides in a little olive oil. Brown in stages so meat isn’t touching. Deglaze after each stage with a 1/3 cup chicken broth and pour into…

Thanksgiving Braised Oxtails

Turkey is boring. So make this rich late autumn feast instead. Serves 6. 6 + lbs. short ribs cut 1/2″ thick and of like sizes. This recipe takes a whole bottle of red wine, so a French Beaujolais works well. It’s not too expensive, but good enough to be the main ingredient. The meat has…

Osso Buco

Braised Veal Shanks Preheat oven to 375 degrees. 5-6 veal shanks, 2″ thick, towel dried. A shallow dish of flour to dredge. Coarsely chop-2 carrots, 3 celery stalks, 2 leeks, 1 small onion. Peel and section a large orange. Also on hand. 3 tbs. tomato paste. 1 cup dry white wine. 3 cups chicken stock,…

Veal Piccata with Cavatelli

Slice 2 small zucchinis lengthwise, cutting off ends. Place in a baking pan, peel side down. Drizzle with olive oil. Spread a pinch of cayenne on each. Place in the oven until it reaches 400 degrees. Then, broil until crisp on top. Remove from oven. When cool, cut zucchini into small chunks. Finely chop 1/2…

Vitello Balsamico

Sautéed Veal Chops with Balsamic & Thyme   Bring 1″ veal rib chops to room temperature. Pat dry. Season on both sides with ground black pepper, garlic powder, dried thyme, sea salt to taste. Preheat oven to 400 degrees.   On the stovetop, heat a dry sauté pan until hot. Place chops into pan and sear…

Chicken Rosh Hashanah

For a sweet and tender start to the Jewish New Year. Enjoyed at a family get together a few blocks south this year. Happy 5777! Serves 4-6. Place 4 chicken thighs and 4 breasts, bone-in, skin-on, in a large baking dish. Rub each piece with salt, ground black pepper and ground cumin to taste. Sauce:…

Debate Steak

To watch Presidential debates, need sustenance. 1 prime strip steak / person from Citarella or your favorite butcher. Pat dry each steak. Press generous amount of cracked black peppercorns into each side of the meat. In a large preheated cast iron skillet, sear steaks dry until blackish on each side. Finish in preheated 400 degree…

Winter Beef or Lamb Stew

Late root vegetables still around. Comfort food on murky gray December days. Serves 4. 1 1/2 – 2 lbs. beef chuck or leg of lamb. Cut into stew-sized chunks. In a large stock pot, brown the meat in stages on all sides in a little olive oil. Season each time with garlic powder, ground black…

Chicken Foggia

Salute a mi Papa di Foggia, Italia where the black olives are plenty. Serves 2. Pre-heat oven to 425 degrees. Pat dry 2 large meaty bone-in chicken breasts, skin on. In a deep baking pan drizzle olive oil on the bottom. Slice a sweet onion and place around the pan. Place the breasts in the…