Fennel, Orange and Arugula Salad From page 20 Serves 8-10 1 bulb fennel, sliced very thinly 2 medium oranges, peeled and cut into seg-
Tacos Al Pastor From page 14 Serves 4-6
For the pork: 1 medium onion, chopped 3 pounds boneless pork butt (shoulder), rind removed, cut into 1-inch cubes 1 Tbsp Kosher salt 1 large onion, sliced thinly 1 medium orange, cut into quarters 6 cloves garlic, chopped 1 Tbsp dried oregano 1 Tbsp chili powder 2 bay leaves 1 cinnamon stick, broken into three or four pieces
Beef Short Rib Osso Bucco From page 19 Serves 2-3
ments (save the pulpy leftovers) 1 bunch radishes, sliced very thinly 2 handfuls of baby arugula 2 Tbsp olive oil Sea salt and black pepper
6 beef short ribs, about 2 inches long, cut into individual ribs Salt and pepper 1/8 cup extra virgin olive oil 1 onion, diced 1 carrots, diced 1 celery ribs, diced 3 cloves garlic, minced 1 cups dry red wine 1 cups rich beef broth 1/2 can diced tomatoes, drained 2 bay leaves ¼ cup fresh chopped parsley In a large dutch oven, heat the oil over medium heat. Pat the short ribs dry with paper towel, then season generously with salt and pepper. Brown the beef ribs on all sides in the hot oil. Add the onion, carrot, celery and garlic to the hot pot and cook, stirring often, until the vegetables are browned and the onions are soft, about 10 minutes. Add the red wine, broth, tomatoes and bay leaves and bring to a simmer, making sure your scrape up any browned bits stuck to the bottom of the pan. Nestle the short ribs in the simmering mixture, then cover the pot with the lid slightly ajar. Transfer to the oven and cook for 3-4 hours, until the meat is very tender and falling off the bone. Once the beef is fully cooked and tender, stir the parsley into the braising liquid and serve right away with polenta or risotto. Directions: Preheat your oven to 325F.
Directions: Squeeze the orange pulp over a large bowl to extract all the juices. Whisk in the olive oil and season to taste with salt and pepper to make a vinaigrette. Add the orange, radish and fennel to the bowl and toss well to combine. Place a handful of arugula on 2 plates, then top with a generous amount of the fennel-orange mixture. Add some more freshly cracked pepper and another sprinkle of sea salt and enjoy right away.
Other fillings: Corn tortillas Minced white onion Chopped cilantro Chunks of pineapple Lime wedges
Directions: Preheat your oven to 275 F. Place the pork cubes in a large 9 x 13 casserole dish, then squeeze the oranges over the pork (keep the peels). Add orange peels, onion, garlic, and spices to the casserole and mix everything together with your hands, then press into an even layer. Cover the dish tightly with aluminum foil and place in the oven. Cook until pork is fork tender, about 3 1/2 hours. Using tongs, remove the orange peel, cinnamon stick and bay leaves from the pork. Transfer pork and liquid to strainer set into a large bowl and let it drain for about 10 minutes. To drain and discard the liquid. Transfer the cooked pork back to the casse- role. Shred the pork into large chunks with fingers or two forks. Cover loosely with foil to keep warm. To build the tacos, place about ¼ cup of pork in a corn tortilla, top with onion, cilantro, pineapple and then serve with a lime wedge. To build the tacos, add some cabbage to each tor- tilla, then add the cooked fish, top with spicy mayo and serve with lime wedges. Enjoy right away.
McManis Viognier 21.99 09501Z, 750 mL $
Risotto alla Milanese (saffron risotto) From page 21 Serves 2-4
Tommasi Amarone Classico 51.98 R0257Z, 750 mL $
3 cups chicken broth ⅛ cup butter 1 small onion, minced 1 clove garlic, minced
Dr. Loosen Riesling 17.99 09703Z, 750 mL $
1 cup arborio or carnaroli rice ¼ tsp saffron threads, crumbled 1/2 cup dry white wine
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