Print Version

One - 4 to 5 lb boneless beef loin New York strip roast, fat trimmed to 1/4"
4 - Garlic cloves
8 - Fresh sage leaves
4 tsp. - Fresh thyme leaves
4 tsp. - Olive oil
4 tsp. - Salt
1-1/2 tsp. - Ground black pepper

In a food processor drop garlic in and blend until finely chopped. Add sage, thyme, oil, salt and pepper process until paste forms. Pat meat dry with paper towels. Rub meat all over with herb paste. Cover, chill at least 3 hours.

1. Preheat oven to 450 degrees
2. Place meat, fat side up on rack in roasting pan
3. Roast meat 15 minutes
4. Reduce oven temperature to 350 degrees
5. Roast meat until thermometer inserted into thickest part of meat registers 130 degrees - For medium-rare, about 35 minutes
6. Remove from oven, let stand 20 minutes.
7. Cut crosswise into 1/3 inch thick slices on platter.

-Serves 10

Print Version

2 lbs. - Beef Stew Meat
1 lb. Carrots (sliced)
2 - Large, Diced Onions
12 - Button Mushrooms
4 oz. - Red Wine
4 oz. - Flour
2 oz. - Worcestershire Sauce
32 oz. - Beef Stock
Salt & Pepper to Taste

1. Dust meat with flour and brown in a hot skillet
2. Add all vegetables and saute
3. Add red wine and reduce for 2 minutes
4. Add beef stock and worcestershire sauce
5. Bring to a boil
6. Reduce heat and simmer until meat is tender
7. Make roux in a separate pan with flour and butter
8. Cook well
9. When meat is tender, add cool roux to pot
10. Cook 5 minutes after thickened

Season with salt, pepper, and garlic powder.

Print Version

1 - Pork Crown Roast (5-1/2 to 6 lbs. - 12-16 ribs) salt and pepper to taste

Stuffing

1 - tablespoon sugar
1 - teaspoon instant chicken bouillon granules
3/4 - cup hot water
1/3 - cup chopped dried apricots
4 - cups dry whole wheat bread, cubed (about 6 slices)
1 - large apple, peeled, cored and chopped
1/2 - teaspoon salt
1/2 - teaspoon ground sage
1/4 - teaspoon ground cinnamon
1/8 - teaspoon pepper
1/2 - cup chopped celery
1/4 - cup chopped onion

Glaze

1/4 - cup orange juice
1 - tablespoon light corn syrup
1/2 - tablespoon soy sauce
Apricot halves, fresh sage for garnish

1. Place roast, bone tips up on rack in a shallow roasting pan - Season with salt and pepper
2. Make a ball of aluminum foil and press into cavity to maintain shape
3. Wrap bone tips with foil
4. Insert meat thermometer, making sure the tip does not touch bone
5. Roast at 325 degrees until thermometer reaches 150 degrees

For Stuffing and glaze

1. Dissolve sugar and bouillon in hot water, pour over apricots
2. Let stand for 5 minutes
3. In a large bowl, combine bread cubes, apple, orange juice, salt,sage, cinnamon and pepper
4. Add softened apricots
5. Cook celery and onion in butter until tender, add to stuffing
6. Remove foil from roast center, pack stuffing lightly into roast
7. Combine the glaze ingredients, spoon over meat
8. Return to oven and bake until thermometer register 160 degrees (total cooking time will be about 2-1/2 to 3 hours)
9. Transfer roast to a warm platter, garnish with apricot halves and fresh sage
10. Slice between the ribs to serve.

12-16 servings

Print Version

6 pieces veal shank cut about 2 inches thick
3/4 teaspoon salt
1/2 teaspoon ground pepper
1/2 cup all purpose flour
3 tablespoon olive oil
1 medium onion, finely chopped
1 carrot, finely chopped
1 rib celery, finely chopped
1 cups canned Italian peeled tomatoes, coarsely chopped
2 cup dry white wine
1 cup beef broth

Gremolata
1 tablespoon grated lemon peel
1 clove garlic, finely minced
1 tablespoons finely chopped parsley

Tie kitchen twine around the circumference of each veal shank. This will Prevent the meat from falling off the bone while cooking. Season shanks with salt and pepper. Place flour on waxed paper. Dredge shanks in flour to coat both sides. Dust off excess flour.

Heat oil in a large skillet until hot. Cook shanks in batches, until browned on both sides, adding more oil if needed. Transfer to plate.

Heat oven to 350 degrees.

To same skillet, over medium heat, add onions, carrots and celery. Cook until vegetable are softened, stirring occasionally, about 10 minutes. Add tomatoes, wine, broth and bay leaf, Heat to a boil scraping and browned bits on bottom of skillet with wooden spoon. Remove from heat.

Place veal shanks in a heavy shallow casserole with a tight fitting lid. Pour vegetable mixture over veal. Cover and bake 1 1/2 hours or until veal is fork tender.

Prepare Gremolata: Combine lemon peel, garlic and parsley in small bowl.

Arrange veal on platter. Spoon sauce and vegetables over veal. Sprinkle with gremolata.

Print Version

4 - 5 ounce John’s boneless chicken breasts (skinned)
11 - ounces chicken marinade (recipe follows)
4 - slices sugar cured ham (about 4 ounces)
4 - slices mozzarella cheese (about 4 ounces)

*Marinate chicken breasts in chicken marinade for 24 hours.

1. Remove chicken from marinade and grill on grill until cooked (about 5 minutes on each side).
2. Brush with hickory barbecue sauce (recipe below) while cooking.
3. After chicken breasts are cooked, but before removing them from grill, place a slice of ham and cheese on top of each piece of chicken.
4. Continue cooking just long enough to warm ham and melt cheese.

Serve immediately.

Chicken Marinade

1/2 - cup soy bean oil
3/4 - cup white wine
1/2 - cup diced onion
1 - teaspoon celery salt
1/2 - teaspoon black pepper
1 - teaspoon garlic powder
1/2 - teaspoon thyme
1 - teaspoon fresh sprigs rosemary
1/2 - teaspoon fresh tarragon
1 - teaspoon salt
Combine all ingredients and blend well.

Hickory Barbecue Sauce

1/2 - cup chili sauce
1/8 - teaspoon black pepper
1/8 - teaspoon salt
1/2 - tablespoon dehydrated onion
1 - tablespoon honey
1/2 - tablespoon mesquite seasoning
1/2 - cup hickory flavored barbecue sauce
Combine all ingredients and blend well.

Print Version

John’s Organic Boneless Chicken Breasts
2 Eggs
Bread Crumbs (Seasoned or Plain)
1 Tablespoon Corn Oil
1 Bay Leaf
2 Ounces of White Wine
2 Ounces of Chicken Broth or Chicken Bouillon
1 Tablespoon of Butter

1. Preheat oven to 400.
2. Dip chicken breasts in an egg wash (2 eggs and a little water beaten lightly) and coat in bread crumbs.
3. Coat a glass casserole dish with corn oil and lay chicken breasts side-by-side.
4. Add bay leaf, white wine, chicken broth (or bouillon) and butter.
5. Reduce oven temperature to 350 and bake for 30-35 minutes, covering if dish starts to brown.

Print Version

3lb. John’s All Natural Corned Beef Brisket
1 large onion
2 garlic cloves, minced
4 whole cloves
2 bay leaves
4 small potatoes, diced
2 cups baby carrots
2lb. head of cabbage, cut into wedges

1. Wash corned beef in cold water; place in large kettle or Dutch oven
2. Cover with water; add onions, garlic and seasonings
3. Cover kettle and simmer about 3 hours or until tender
4. Remove meat from broth
5. Add potatoes, carrots and cabbage; cover and cook for about 15-20 minutes
6. Slice corned beef across the grain, making thin slices

Serve with vegetables.

Makes about 6-8 servings.