Blog

Ingredients

1/2 cup orange juice
1 cup white wine
1/4 cup olive oil
3 cloves garlic, minced
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
ground black pepper to taste
1 (6 pound) bone-in leg of lamb, trimmed
salt and black pepper

Directions

Place orange juice, white wine, olive oil, garlic, fresh thyme and rosemary, and pepper into a blender; mix. Pour into a large, resealable plastic bag, and add the lamb. Coat meat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.

Remove the lamb from the refrigerator at least 30 minutes before roasting. Pat dry with a paper towel. Generously salt and pepper both sides of the meat.

Preheat an oven to 425 degrees F (220 degrees C). Arrange two racks in the oven – a middle rack to hold the lamb, and a lower rack to hold a roasting pan to catch the drippings. Place the empty roasting pan in the oven while the oven is preheating.

Arrange meat directly on middle rack, fattiest side up so while the lamb cooks the fat will melt into the meat. Position roasting pan underneath meat to catch the drippings. Roast for 30 minutes, and then reduce heat to 300 degrees F (150 degrees C). Roast until an instant-read thermometer inserted into the center reads between 130 to 135 degrees F (54 to 57 degrees C), about 10 to 12 minutes per pound. Remove from oven, cover loosely with foil, and allow to rest for 10 to 15 minutes.

Ingredients

1/2 cup olive oil
4 pounds beef short ribs
salt and pepper to taste
1 cup all-purpose flour
2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
2 tablespoons minced garlic
3 bay leaves
1 tablespoon dried thyme
1 cup red wine
8 cups beef stock
1/4 cup chopped fresh parsley

Directions

Heat the oil in a large pot over medium high heat. Season the ribs with salt and pepper to taste and dredge them in flour. Fry the ribs in the oil in small batches, adding oil as needed, to sear the meat. This should take 2 to 3 minutes per batch. Set ribs aside.

In the same pot, add the onions and saute for 2 minutes. Add the celery and carrots and saute for 1 more minute. Season with salt and pepper to taste, and then stir in the garlic, bay leaves and thyme and cook for 1 more minute.

Deglaze the pot with the red wine, scraping up all the bits on the bottom. Add the stock, bring to a boil, reduce heat to low and simmer. Add the ribs and continue to simmer for 2 hours, until the sauce thickens. Stir in the parsley and serve.

Ingredients

1/3 cup sake
1/3 cup mirin (Japanese sweet rice wine)
3 tablespoons soy sauce
1/4 cup packed brown sugar
1/3 cup miso paste
4 (4 ounce) fillets fresh sea bass, about 1 inch thick
2 tablespoons chopped green onion

Directions

Whisk together the sake, mirin, soy sauce, brown sugar, and miso paste in a bowl to make the marinade. Place the sea bass in a large sealable plastic bag and pour the marinade over the sea bass. Chill in refrigerator 3 to 6 hours. Arrange the fillets on a baking sheet. Discard the marinade.

Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source. Prop the oven door to remain slightly ajar.

Bake the sea bass under the broiler until the fish flakes easily with a fork, 7 to 9 minutes. Sprinkle with chopped green onions to serve.

Ingredients

1/2 cup Dijon mustard
1/2 cup honey
2 teaspoons ancho chile powder
2 teaspoons garlic powder
1 teaspoon rice wine vinegar

Directions

Whisk together the mustard, honey, ancho powder, garlic powder, and rice wine vinegar in a small bowl until evenly combined.