Sweet and Sour Beets

2 – 3 large beets, peeled and sliced
1/2 cup orange juice
2 cloves minced garlic
3 tbs Smoked Maple Syrup plus more to drizzle
2 tbs cider vinegar
1 whole star anise
Salt and pepper
1 tb butter
2 tbs chopped chives

Put the peeled, sliced beets in a wide, shallow pan and add the orange juice, garlic, maple syrup, vinegar, star anise and sprinkling of salt and pepper.

Turn on high to bring to a boil then lower to simmer and cover. Let the beets braise for 10 minutes or until tender, turning every so often to coat with the liquid.

When they are done, use a slotted spoon to transfer them to a serving plate. Add a pat of butter to the remaining sauce, simmer until thickened and season to taste. Pour the sauce over the beets, sprinkle with the chives and then drizzle with a little extra Smoked maple if desired.

Pork Chops with Caramelized Onions & Smoked Maple

Vegetable oil
2 large onions, any color, peeled and sliced
1 Tbsp balsamic vinegar
1 – 2 Tbsp Runamok Smoked Maple Syrup
2 Tbsp chopped parsley
2 bone-in pork chops
Salt and pepper

In a large pan, heat several tablespoons of oil on medium-high heat. Add the sliced onions and stir to coat them in the oil. Sauté for a few minutes and then reduce the heat to low. Let the onions brown without disturbing them, only giving them a stir to prevent burning every ten minutes or so. Keep an eye on moisture and if the pan looks too dry, add extra oil. To properly brown onions can take up to half an hour so be patient and wait until they have developed that deep brown color. They will have reduced in size considerably.

When they are just about done, add the balsamic vinegar and smoked maple syrup to taste. Season with salt and pepper.

For the pork chops, preheat a grill or broiler. Generously salt and pepper the chops. Coat with a little vegetable oil and place on the grill or under the broiler.

Broil or grill for approximately five minutes a side on high heat (more for thick chops, less for thin). When fully cooked through, remove from the heat, place on a plate and top with the caramelized onions and a sprinkling of parsley.

Roasted Cabbage with Maple, Horseradish and Cream

1 medium cabbage
3/4 cups heavy cream
1/4 cup horseradish
1/4 cup dry vermouth
1 Tbsp Sugarmaker’s Cut Pure Maple Syrup or Pecan Wood Smoked Maple Syrup
Salt and pepper
3 Tbsp butter cut into pieces

Preheat oven to 400. Remove any wilted leaves from the outside of the cabbage then cut it into wedges, removing the center core. Place the wedges, slim side up in a wide, oven-proof pot. They should be fairly snug.

Whisk together the cream, horseradish, vermouth, and maple syrup in a bowl and then pour over the cabbage. Season with salt and pepper and then dot with the pieces of butter.

Put a lid on the pot and place on the stove on medium-high heat. Bring to a boil and let the cabbage steam in the pot until the leaves have wilted a little, about 8 minutes. Remove the lid and take the cabbage off the heat.

Tilt the pot to gather some of the cream to baste over the tops of the cabbage. Put the pot in the oven, uncovered and bake until the center is tender and the tops have started to brown a little, about 35 minutes. Keep an eye on the liquid and add some extra cream if it gets too dry.

Serve with pork chops or sausage.

Beet, Arugula, Citrus, and Feta Salad with Ginger-Maple Vinaigrette

2 – 3 beets
Bunch of arugula
1 navel orange, peeled and sectioned
2 oz feta cheese

Vinaigrette
1 Tbsp Runamok Ginger Infused Maple Syrup
2 Tbsp walnut oil
1 Tbsp fresh lemon juice
Salt and fresh ground pepper

Prepare the beets by scrubbing off any dirt and trimming the tops and bottoms but leaving the rest of the skin on. Put them in boiling water for about ten minutes or until fork tender then remove from the water to cool. The skins should come off very easily at this point and once they are peeled, dice them into chunks and set aside.

Prepare the vinaigrette by whisking all of the ingredients together and tasting for salt and pepper.

Toss the arugula and beets in some vinaigrette and arrange on a plate. Top with bite-sized pieces of orange and a sprinkling of crumbled feta.

Fried Brussels Sprouts with Maple-Cider Glaze

3/4 cup Run Amok Sugarmaker’s Cut pure maple syrup
1/2 cup apple cider vinegar
1/2 cup fresh apple cider
pinch kosher salt
1 lb Brussels’ Sprouts
Vegetable oil for frying

Combine maple syrup, apple cider vinegar, apple cider and salt in a medium sized pot. Reduce by 1/4 over medium heat stirring constantly. Set aside.

De-stem Brussels and cut in half, pulling off any outer leaves that are loose. Fry in 350 degree oil for 1 minute or until brown. If you don’t have a fryer, take the raw cleaned Brussels and toss with oil and salt. Roast in a 375 degree for 20 minutes. Brussels should be tender but still have a bite to them.

Season Brussels immediately with a pinch of salt and toss with one tablespoon of reduction for every cup of Brussels.

Bengali Kumro Chenchki (Spiced Winter Squash)

680 gms squash/ pumpkin cut into bite size chunks; cleaned with the skin left on
3 tbsp vegetable oil
1 heaped tsp panch
2 dried mild red chillies deseeded
1 1/2 inch ginger pureed to a paste
1 tsp turmeric powder
1/4 tsp mild chilli powder
1 heaped tsp coriander powder
Pinch of sugar
Salt to taste
100 mls water
Fresh coriander for garnish

Heat the oil in a kadhai on a medium flame. Add the panch puran and red chillies letting them sizzle for a few seconds.

Add the ginger paste and fry for a minute making sure to stir so it does not burn. Add the chopped squash or pumpkin and stir for 2-3 minutes.

Add the powdered spices, sugar and season to taste. Stir well. Add the water and simmer on a low heat with a lid on for 8 minutes.

You want the squash to cook yet hold its shape. Stir half way through and simmer for a further 4-5 minutes with the lid half over the kadhai/ pan. Garnish with fresh coriander and serve with dal and luchi or puris the Bengali way.

Spinach Salad with Eggs and Warm Bacon Dressing

10 to 12 ounces fresh spinach, washed and torn into bite-size pieces
1/4 cup minced red onion
5 to 6 radishes, thinly sliced
2 hard-boiled eggs,* 1 chopped, 1 sliced
2 to 4 slices bacon
1 to 1 1/2 tablespoons bacon drippings
1 1/2 tablespoons granulated sugar
3 tablespoons vinegar
1 tablespoon water
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Place prepared spinach in a large bowl. Add onions and radishes.

Refrigerate the salad, tightly covered.

Fry or microwave bacon until crisp; remove to paper towel and set aside.

In a small jar or measuring cup combine the bacon drippings with sugar, vinegar, water, salt, and pepper. Refrigerate all ingredients until just before serving.

When ready to serve, microwave the dressing on HIGH for 30 to 45 seconds, or until mixture boils. Toss the chopped egg with the greens then pour the hot dressing over greens mixture; toss again lightly.

Arrange the salad on salad plates and top each with a few slices of egg and crumbled bacon.

*In a saucepan, cover 2 large eggs with water. Place the pan over medium-high heat and bring to a full rolling boil. Cover the saucepan and remove the pan from the heat. Let stand for 12 to 15 minutes. Run cold water over the eggs and peel them.

Tips

Make Ahead: Prepare the spinach, onion, and radishes in a serving bowl; cover and refrigerate. Prepare the eggs and bacon and refrigerate them in separate containers. Prepare the dressing and refrigerate. Just before serving time, toss the chopped egg with the spinach salad mixture. Heat the dressing; drizzle over the salad and toss. Garnish with the sliced eggs and bacon.

Variations

Add about 1/4 cup of pine nuts, sunflower seeds, toasted slivered almonds, or toasted pecans to the salad for additional crunch.

Add about 1/4 cup of raisins or dried cranberries to the salad.

Add sliced fresh mushrooms to the salad.

Omit the radishes, if desired.?

Spinach Salad with Apple Vinaigrette

1 bag/10-12 ounces fresh spinach
1/2 cup granulated sugar
1/2 cup apple cider vinegar
2 teaspoons grated sweet onion (or purple onion)
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 cup vegetable oil
3/4 cup apple (finely chopped)
Optional Garnish: crumbled cooked bacon and walnut or pecan halves

Gather the ingredients.

Wash spinach and let dry.

In a bowl whisk together the sugar, vinegar, grated onion, mustard, salt, and vegetable oil. Add the apple.

Refrigerate spinach and dressing separately until serving time.

Pour dressing over spinach just before serving and toss. If desired, sprinkle with crumbled bacon and nuts.

Spinach and Fennel Salad with Grapefruit

3 tablespoons red grapefruit juice
1 tablespoon olive oil
1/2 teaspoon honey
1/4 teaspoon kosher salt
1/8 teaspoon pepper
1 large fennel bulb
2 large red grapefruit, sectioned
1 cup fresh baby spinach
1/4 cup shaved Romano cheese
1/2 cup pomegranate seeds

In a small bowl, whisk the first five ingredients. Remove fronds from fennel; set aside for garnish. Cut bulb into thin slices and coarsely chop the slices. In a large bowl, combine the chopped fennel, grapefruit and spinach. Drizzle dressing over salad; toss to coat.

Divide salad among four plates; sprinkle cheese and pomegranate seeds over salads. Garnish with fennel fronds.

Spinach Salad with Apples, Pears, and Nuts

8-10 cups baby spinach (or other greens)
1 apple cored and finely chopped
1 pear cored and finely chopped (instead of 1 apple and 1 pear you could 2 apples or 2 pears)
1/2 cup candied pecans (or walnuts, or other nuts)
1/4 lb crumbled feta (or goat cheese, or blue cheese)

Salad dressing:
4 tablespoons olive oil
3 tablespoons apple cider vinegar
2 tablespoons honey
1/2 teaspoon dry mustard
1 garlic clove, pressed
1/4 teaspoon salt

In a salad bowl, combine greens, fruit, nuts, and cheese.
In a separate bowl (or blender) combine all the salad dressing ingredients (olive oil, vinegar, honey, dry mustard, garlic and salt) and whisk to combine.

Pour dressing over salad and serve.

Green Bean Casserole

2 pounds green beans
Kosher salt
2 tablespoons olive oil, divided
1 pound cremini mushrooms, sliced, divided
6 tablespoons unsalted butter, divided
4 large sprigs thyme
2 tablespoons all-purpose flour
1 1/4 cups whole milk
1 cup heavy cream
4 garlic cloves, finely grated
1/2 cup grated Parmesan
Freshly ground black pepper
3/4 cup French’s fried onions

Preheat oven to 375°. Working in batches, cook green beans a large pot of boiling salted water until bright green and halfway to tenderness, about 3 minutes per batch. Drain and let cool; trim stem ends.

Heat 1 Tbsp. oil in a large skillet over medium-high. Cook half of mushrooms, without stirring, until golden brown underneath, about 2 minutes. Toss and continue to cook, tossing occasionally, until browned on both sides, about 3 minutes more.

Add 2 Tbsp. butter and 2 thyme sprigs to pan. Cook, tossing occasionally, until butter browns and mushrooms are dark brown and very tender, about 4 minutes longer. Season with salt and transfer to a plate.

Repeat with 2 Tbsp. butter, salt, and remaining oil, mushrooms, and thyme.

Melt remaining 2 Tbsp. butter in a large saucepan over medium-low. Whisk in flour and cook, whisking occasionally, until roux is golden brown and smells mildly nutty, about 4 minutes. Whisk in milk and cream. Increase heat and bring to a simmer, whisking often, and cook until béchamel sauce is thick and bubbling, about 5 minutes. Remove from heat and whisk in garlic and Parmesan; season with salt and pepper.

Arrange green beans and mushrooms in a 2-qt. baking dish. Pour sauce over (it may not look like enough, but it will get saucier as it bakes). Cover tightly with foil and bake until sauce is bubbling, 25–30 minutes.

Uncover and continue to bake until casserole is lightly browned on top and around the edges, 15–20 minutes longer. Top with fried onions and continue to bake just until onions are slightly darker and fragrant, about 3 minutes.

Let sit 10 minutes to set before serving.

From Bon Appetit.

Cassoulet

Duck Confit:
6 duck legs
6 Tbsp. Diamond Crystal or 3 Tbsp. plus 2½ tsp. Morton kosher salt
4 sprigs thyme
4 garlic cloves, smashed
2 tsp. black peppercorns
1 tsp. juniper berries (optional)

Beans:
2 whole cloves
1 large onion, peeled, halved through root end
1 1/2 lb. dried Tarbais, corona, or cannellini beans, soaked overnight, drained
8 oz. pancetta (leave in 1 thick piece)
2 carrots, scrubbed, halved crosswise if large
1 head of garlic, halved crosswise
4 sprigs thyme
1 bay leaf
Freshly ground black pepper
Kosher salt

Pork Ragù:

1 1/2 lb. skinless, boneless pork shoulder (Boston butt), cut into 1″ pieces
1 1/2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more
Freshly ground black pepper
2 Tbsp. vegetable oil
1 large carrot, peeled, chopped
1 large carrot, peeled, chopped
4 garlic cloves, finely chopped
4 sprigs thyme
1 bay leaf
1 14.5-oz. can crushed tomatoes
6 cups chicken stock or low-sodium chicken broth
Assembly

Kosher salt, freshly ground pepper
1 lb. fresh pork sausage (such as Toulouse, sweet Italian, or unsmoked kielbasa)
3 cups medium-fine fresh breadcrumbs, divided
1/4 cup finely chopped parsley
1 garlic clove, halved lengthwise
1 lb. precooked garlic sausage, sliced crosswise ¼” thick (optional)

Two Days Ahead

Cure Duck Legs

Prick skin on duck legs all over with the tip of a paring knife. Rub legs with salt, making sure to massage into flesh and skin.

Place legs in a large bowl and cover with plastic wrap, pressing directly onto legs. Rest a plate on top of legs and weigh down with several 28-oz. cans. Chill at least 12 hours and up to 1 day.

Note: If you’re going to cook the beans and ragout and combine tomorrow, soak the beans tonight. If not, just remember to soak them the day before you want to cook them.
One Day Ahead

Confit Duck Legs

Preheat oven to 250°. Evenly scatter thyme, garlic, peppercorns, and juniper berries (if using) across a large baking dish or roasting pan and add 2 Tbsp. water.

Remove duck legs from bowl. Rinse off salt and arrange legs, skin side down, over aromatics in baking dish. Cover dish tightly with foil and weigh down with a cast-iron skillet or a heavy baking dish. Bake until fat renders out of duck and legs are submerged, about 2 hours.

Carefully remove baking dish from oven and remove skillet and foil. Turn legs skin side up and nestle back into fat. Cover dish again with foil and continue to cook legs, unweighted, until duck meat is very tender and bones wiggle easily in joints, 2–2½ hours longer.

Let legs cool in fat until you can handle them, then transfer with tongs or a spider to a plate. Strain ¼ cup fat through a fine-mesh sieve into a small bowl and let cool. Cover and set aside for cooking the breadcrumbs. Strain remaining fat into an airtight container; cover and reserve for another use (like roasting potatoes).

Remove skin from legs, trying to keep as intact as possible; transfer skin to an airtight container. Cover and chill. Pull duck meat from bones, tearing into 2″ pieces; discard bones and cartilage. Place meat in another airtight container; cover and chill. You won’t need the skin, meat, or fat until you’re ready to assemble the cassoulet.

Do Ahead: Duck legs can be confited 3 weeks ahead. Transfer legs to a large nonreactive vessel; strain fat through a fine-mesh sieve over meat. Cover and chill. Let come to room temperature before using. Meat and skin can be prepared 3 days ahead; keep chilled.
Cook the Beans

Stick a clove into each onion half. Place in a large pot along with beans, pancetta, carrots, garlic, thyme, and bay leaf; pour in cold water to cover beans by 2″. Season with several grinds of pepper and bring to a gentle simmer. Partially cover pot and cook beans, skimming surface occasionally and adding more water as needed to keep beans submerged and seasoning with a couple of pinches of salt after about 30 minutes, until beans are tender but not falling apart, 45–60 minutes for cannellini and 1–1½ hours for Tarbais or corona. Remove pot from heat; pluck out and discard onion, carrots, garlic, thyme, and bay leaf. Transfer pancetta to a cutting board; let cool slightly, then cut into 1x¼” pieces. Add back to pot and let mixture cool.

Cook Ragout

Meanwhile, sprinkle pork with 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt and several grinds of pepper. Heat oil in a large Dutch oven or other heavy pot over medium-high. Working in 2 batches, cook pork, turning once, until browned all over, 10–12 minutes per batch; transfer to a plate as you go.

Reduce heat to medium and place onion, carrot, and garlic in pot; season with salt and pepper. Cook, stirring occasionally, until softened and lightly browned, 8–10 minutes. Return pork to pot and add thyme, bay leaf, tomatoes, and stock. Bring to a boil. Reduce heat, partially cover pot, and simmer gently, skimming fat occasionally, until meat is fork-tender, 1¾–2 hours. Pluck out and discard thyme and bay leaf. Let ragout cool slightly.

Combine Beans and Ragout

Using a slotted spoon, transfer bean mixture to pot with ragout. Add enough cooking liquid from beans just to cover. Pour remaining bean cooking liquid into an airtight container and chill; you may need it for finishing the cassoulet later. Let ragout mixture cool completely, then cover and chill at least 12 hours.

Do Ahead: Ragout and beans can be combined 2 days ahead. Keep chilled.
The Day Of

Temper and Season Ragout Mixture

Remove ragout mixture from refrigerator and skim fat from surface; discard. Cover pot and bring ragout to a gentle simmer over medium-low heat. Taste and season conservatively with salt and pepper if needed (the duck will add considerable saltiness when mixed in).

Prepare Sausage and Breadcrumbs

Remove reserved duck meat and skin from refrigerator. Let meat come to room temperature.

Meanwhile, arrange skin in a single layer in an 8-qt. Dutch oven or other heavy pot (the same one you’ll cook the cassoulet in). Cook over low heat, turning occasionally, until golden brown and crisp, 20–30 minutes. Using tongs, transfer skin to paper towels and blot away excess fat.

Prick pork sausages all over with a fork and cook in fat in same pot, turning occasionally, until browned all over and cooked through, 12–15 minutes. Transfer to a plate and let cool slightly. Cut into 2″ pieces.

Add breadcrumbs to pot and cook, stirring often, until golden in spots and starting to crisp, about 5 minutes. If breadcrumbs seem very dry or are sticking to the pot, add 1–2 Tbsp. reserved duck fat. Transfer breadcrumbs to a medium bowl and let cool slightly. Add parsley and toss to combine. Wipe out pot and let cool.

Layer Cassoulet

Rub inside of cooled pot with cut sides of garlic; ladle in one-third of ragout mixture. Top with half of pork sausage, garlic sausage, and duck meat, then another third of ragout mixture. Top with remaining duck meat and sausages, then remaining ragout mixture. Liquid should come to top of beans. Add reserved bean cooking liquid if needed.

Do Ahead: Cassoulet can be assembled 1 day ahead; cover and chill. Bring to room temperature before proceeding. Store breadcrumbs and duck skin separately airtight at room temperature.
Bake Cassoulet

Preheat oven to 375°. Scatter two-thirds of breadcrumb mixture over cassoulet.

Bake, uncovered, until a golden crust forms, 25–30 minutes. Remove from oven and use a spoon to break up crust, pressing very gently so crust absorbs a little liquid; smooth surface. Bake until another crust forms, 25–30 minutes; break up again. Repeat process 2 more times (for a total of 4 times). If mixture starts to look dry, moisten with a bit of reserved bean cooking liquid when breaking up the crust.

Top cassoulet with remaining breadcrumb mixture; bake until golden brown, 15–20 minutes. Let rest at least 25 minutes before serving.

Divide cassoulet among bowls; crumble duck skin over.

Source: Bon Appetit

Duck Breasts in Muscat and Orange Juice

1 cup Muscat de Beaumes-de-Venise or ruby port
1 cup fresh orange juice
2 tablespoons soy sauce
1 tablespoon fresh lime juice
1/4 cup extra-virgin olive oil
Four 6-ounce boneless duck breasts, fat trimmed to 1/8 inch thick and scored
1 1/2 cups Enriched Chicken Stock
Salt and freshly ground pepper

In a large baking dish, mix the Muscat de Beaumes-de-Venise with the orange juice, soy sauce, lime juice and olive oil. Add the duck breasts and marinate for 4 hours or overnight in the refrigerator.

Remove the duck breasts from the marinade and pat dry with paper towels. Pour the marinade into a medium saucepan and add the Enriched Chicken Stock. Boil over moderately high heat until reduced to 1/3 cup and syrupy, about 35 minutes.

Heat a large nonstick skillet. Add the duck breasts skin side down and season with salt and pepper. Cook the breasts over moderate heat until the skin is very crisp, about 5 minutes. Turn the breasts, cover and cook until the meat is rare, about 3 minutes. Transfer the breasts to a carving board, cover loosely with foil and let stand for 5 minutes. Slice the duck crosswise 1/4 inch thick and arrange on plates. Pass the sauce at the table.

Pomegranate Jalapeno Glazed Ham

One 7-pound, bone-in, spiral-cut smoked ham
1 cup chicken stock or low-sodium broth
20 whole cloves
One 10-ounce jar jalapeño jelly (1 cup)
1 cup sweetened pomegranate juice
2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger

Preheat the oven to 325°. Place the ham in a large roasting pan and add the chicken stock. Stud the ham all over with the cloves.

In a medium saucepan, bring the jalapeño jelly, pomegranate juice and lemon juice to a boil. Simmer over moderate heat until slightly thickened, 10 minutes. Whisk in the mustard, cinnamon and ginger and simmer until reduced to about 1 1/4 cups, about 5 minutes.

Drizzle half of the glaze over the ham and cover with foil. Roast for 1 1/2 hours, basting frequently, until a thermometer inserted in the thickest part of the ham registers 125°. Remove the foil and brush the ham with any remaining glaze. Roast for 30 minutes longer, until the top is lightly caramelized. Transfer to a platter. Discard the cloves. Pour the pan juices into a bowl and serve with the ham.

Horseradish-Crusted Roast Beef

One 6-pound sirloin tip roast, preferably grass-fed, tied
1/2 cup prepared horseradish
2 tablespoons kosher salt
2 tablespoons Dijon mustard
2 tablespoons finely chopped parsley
1 tablespoon coarsely ground black pepper
1 tablespoon sugar
1 tablespoon sherry vinegar

Preheat the oven to 375°. Set a rack in a large, deep roasting pan and place the beef roast on the rack.

In a small bowl, blend the horseradish with the salt, Dijon mustard, chopped parsley, ground pepper, sugar and sherry vinegar to form a paste. Slather the paste all over the top and sides of the meat. Roast in the lower third of the oven for about 2 hours, until an instant-read thermometer inserted in the center of the roast registers 125°. Transfer the roast to a cutting board and let rest for at least 20 minutes.

Discard the string and thinly slice the roast beef across the grain. Transfer the meat to a platter and serve.

Serve with mashed potatoes

Make Ahead:

The unsliced roast beef can be refrigerated for up to 3 days. The sliced roast beef can be wrapped in plastic and refrigerated overnight.

Prime Rib Roast with Sage Jus

One 14-pound prime rib bone-in roast, tied
Kosher salt and freshly ground pepper
20 large sage sprigs
20 large thyme sprigs
8 bay leaves
8 shallots, peeled and halved
1 head garlic, cloves crushed, plus 4 cloves thinly sliced
2 cups water
1 onion, thinly sliced
3 tablespoons freshly cracked black peppercorns
1 cup dry red wine
5 cups beef stock or low-sodium broth
2 tablespoons all-purpose flour

Preheat the oven to 400°. Set the meat in a large roasting pan, fat side up. Season the meat generously with salt and pepper. Around the roast, scatter 10 sprigs each of sage and thyme, 6 of the bay leaves, the shallots and the crushed garlic cloves. Pour in 1 cup of the water and roast for 45 minutes. Reduce the temperature to 275°. Roast the meat for about 2 hours and 15 minutes longer, adding the remaining 1 cup of water to the pan as the juices evaporate. The roast is done when an instant-read thermometer inserted in the thickest part registers 135°.

Transfer the roast to a large carving board. Pour the fat in the roasting pan into a large heatproof bowl, stopping when you reach the syrupy pan juices at the bottom. Pour the pan juices into a small bowl and discard the vegetables and herbs.

Set the pan over 2 burners and add 2 tablespoons of the reserved fat. Add the onion, peppercorns and the sliced garlic, remaining 2 bay leaves and 10 sprigs each of sage and thyme. Cook over moderate heat until the onion is softened, about 8 minutes. Add the wine and cook, scraping up any bits stuck to the bottom and sides of the pan. Pour the mixture into a medium saucepan and bring to a boil over high heat. Add the beef stock and pan juices and cook over moderate heat until slightly reduced, about 15 minutes.

In a small bowl, whisk the flour with 2 tablespoons of the reserved fat. Whisk the paste into the saucepan and simmer the gravy until thickened, about 5 minutes. Strain the gravy through a fine sieve and keep warm until ready to serve.

Cut the bones off the roast and slice the meat 1/2 inch thick. Cut in between the bones and serve them on the side. Pass the gravy at the table.

Prime Rib Roast with Coffee Rub

1/3 cup finely ground coffee
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1/4 vanilla bean, split and seeds scraped
One 12-pound, bone-in prime rib roast (5 bones)

In a bowl, thoroughly blend the coffee with the salt, pepper and vanilla bean seeds. Set the rib roast in a roasting pan and rub it all over with the coffee mixture, concentrating most of the rub on the fatty part of the meat. Turn the roast bone side down and let stand at room temperature for 30 minutes.

Preheat the oven to 450°. Roast the meat for 15 minutes. Reduce the oven temperature to 325° and roast for about 2 1/2 hours longer, until an instant-read thermometer inserted in the thickest part of the meat registers 125° for medium-rare.

Transfer the roast to a carving board and let rest for 20 minutes. Scrape off any excess coffee rub. Carve the meat in 1/2-inch-thick slices and serve.

Make Ahead: The coffee-rubbed roast can be refrigerated overnight. Bring to room temperature before roasting.

Stewed Black-Eyed Peas

2 pounds dried black-eyed peas
1 sweet onion, such as Vidalia, peeled and halved through the root end (keep the root attached)
4 whole cloves
1 garlic head, cut in half
10 black peppercorns
2 dried bay leaves
1 chile de árbol or other small dried chile
1 cup olive oil
2 tablespoons kosher salt, plus more to taste
Hot sauce, to taste

Put the peas in a large bowl, add water to cover by 2 inches, and soak overnight.

Blacken the onion: If you have a gas stove, turn one burner on high and place the onion halves directly on the grates next to the flame and cook, turning occasionally, until the onion is charred on all sides, about 5 minutes. Otherwise, heat the broiler and broil the onion on a baking sheet a few inches from the heat, turning occasionally, until charred, 1 to 2 minutes. Set aside to cool.

When the onion is cool enough to handle, poke 2 cloves into each half, and add the onion to a large stockpot. Drain the peas, discarding the liquid, and then transfer the peas to the pot.

Place the garlic, peppercorns, bay leaves and chile on a 12-inch square of cheesecloth and wrap tightly, using twine to seal the packet.

Add 6 quarts water and the spice packet to the pot and bring to a boil over high heat. Skim any foam that collects on the surface, then reduce to a simmer. Stir in the olive oil and 1 tablespoon salt and cook, stirring and skimming occasionally, until the peas are fully cooked and the cooking liquid has thickened, 1 to 2 hours.

Discard the spice packet, season with the remaining 1 tablespoon salt (or to taste) and the hot sauce and serve.

Pork, Pork, Pork, and Beans

Serves 6-8

1 pound Rancho Gordo Yellow Eye Beans
1 1/2 to 2 pounds bone-in Pork Butt (Shoulder)
5 slices Uncured Rustic Bacon, cut crosswise into 1/4-inch strips (lardons)
4 links Rustic Pork Sausage, cut on the diagonal into 1-inch pieces
Sea salt and freshly ground black pepper

Mirepoix:

1 large yellow onion, coarsely chopped
2 large stalks of celery, coarsely chopped
1 small carrot, coarsely chopped
6 cloves garlic, coarsely chopped
1 fennel bulb, coarsely chopped
14 ounce can diced tomatoes with the juice
1/2 cup dry white wine, such as Sauvignon Blanc
5 branches fresh thyme
1 bay leaf
1 teaspoon smoked paprika
2 tablespoons lemon juice

Beans:

3 tablespoons olive oil
Sea salt, preferably Rancho Gordo Sal de Mar sea salt (from the Yucatan)
2 cups panko crumbs
8 tablespoons unsalted butter, melted

Seasoning the pork butt: Remove the bone from the pork butt and cut the meat into 1 1/2-to-2 inch chunks. Season all sides of the meat with salt and pepper, and refrigerate it (uncovered) for a day.

Soaking the beans: Put the beans in a bowl and cover with 2-inches cold water. Soak the beans for 4 to 6 hours.

Begin the cooking: Put the bacon into a cold 5 quart enamel cast iron or other heavyweight Dutch oven and place the pan over medium heat. Cook the bacon from for 5 to 7 minutes, stirring from time to time, until the fat has rendered and the bacon is just beginning to color. Using a slotted spoon, remove the bacon to a bowl and set aside.

Preheat the oven to 350 F. Mix the mirepoix vegetables together and reserve 1/2 cup for cooking the beans. Add the remaining vegetables to the pan and sauté in the bacon fat, stirring from time to time for about 10 minutes until the vegetables have softened and are just beginning to color.

Stir in the tomatoes and their juice. Add the wine, thyme and bay leaf. Tuck the pork chunks into the vegetables, leaving the top half of the meat exposed and put (uncovered) in the oven to cook for about 2 hours.

Cooking the beans (while the meat is in the oven):
Heat a medium size enamel cast iron or other heavyweight Dutch oven. Add the oil and the reserved mirepoix and saute about 10 minutes to soften.

Add the beans and their soaking water, adding additional water to reach 2-inches above the beans. Place over medium-high heat, cover and bring to a rolling boil. Continue to boil rapidly for 10 minutes, adjusting the heat as necessary.

Place the lid slightly ajar (to allow evaporation), and reduce the heat to cook the beans at a gentle simmer for 1 to 1 1/2 hours. Add additional water as needed to be sure the beans are covered by 2 inches of water at all times; use the lid to control the heat.

After about 1 hour, the smell of beans should be pronounced and you can salt the beans at this point. Add 11/2 tablespoons of salt. Continue to cook until the beans are just tender.

Completing the dish: Once the pork is tender, remove the pieces from the pan. Remove the thyme and bay leaf and discard.

Put the cooked vegetables and any juices into a food processor. Add the smoked paprika, 2 teaspoons salt, a few grinds of black pepper and lemon juice and puree.

Drain the beans and put them in the Dutch oven. Stir in the bacon pieces and the vegetable puree.

Nestle the pork meat and sausages into the beans, leaving the top half of the meat exposed and return to the oven (uncovered) to cook for 45 minutes.

Meanwhile, put the panko crumbs in a bowl and stir in the butter. Remove the pot from the oven and sprinkle the panko over the top. Return to the oven for another 20 minutes or until the crumbs are a rich golden brown.

Posole Blanco

For the broth:

1 whole chicken, cut into parts, including the back
1 yellow or white onion, sliced
4–6 garlic cloves, cut in half (skins on is fine)
3 bay leaves
3 stalks celery, roughly chopped
1 small carrot, peeled and roughly chopped
1 teaspoon Rancho Gordo Oregano Indio
1 teaspoon dried thyme
1 stick Rancho Gordo Canela/Soft Cinnamon
3 cloves
3 whole allspice
3 whole peppercorns
Salt

For the hominy:

1 pound Rancho Gordo Posole/Prepared Hominy, soaked for 6–10 hours
3 slices of white or yellow onion

For the Chile Manzano Salsa:

4 Manzano chiles, seeded and finely sliced
1 small red onion, peeled and finely sliced
1 tablespoon Rancho Gordo Oregano Indio
1/4 cup Rancho Gordo Pineapple Vinegar
1 teaspoon salt

For serving:

Chile Manzano salsa
Thinly sliced radishes
Shredded lettuce
Quartered limes (optional)
Fresh cilantro leaves (optional)
White onion, finely chopped (optional)
Rancho Gordo Oregano Indio or Mexican Oregano (optional)
Rancho Gordo New Mexican Red Chile Powder (optional)

Add the chicken to a large stockpot and add 2–3 quarts of water. Turn the heat to high. Once the water starts to boil, reduce to medium-low to maintain a gentle simmer. After about 5 minutes, check for scum on top of the water and remove with a small sieve or slotted spoon. Add the rest of the broth ingredients and continue simmering until the individual chicken pieces are cooked through. Remove the breasts after about 20 minutes; thighs, drumsticks and wings will take about 40 minutes.

Allow the chicken pieces to cool. Remove any remaining skin and shred the meat with your hands. Strain the broth and reserve. You should have one bowl of shredded chicken and one large amount of broth.

While the chicken cooks, in a large stockpot, combine the hominy, onion and 3 quarts of water and bring to a full boil over high heat; boil for 15 minutes. Reduce the heat to medium-low and simmer gently until the corn kernels are tender, 2–3 hours. Once the hominy is cooked, strain it, reserving both the corn and the liquid.

For the salsa, in a serving bowl, combine all of the ingredients and toss well. Check for seasoning and add salt to taste. Let rest while the chicken and hominy cook.

When all the preparations are done, add the cooked hominy and shredded chicken to your pot. Add a total of 2 quarts plus 1 cup of liquid from the chicken broth and the hominy water (1 quart plus 1 cup of chicken broth added to 1 quart of hominy water is a good suggestion but some people prefer all chicken or all hominy).

Cover the pot and bring to a gentle simmer over medium-high heat. Once warmed through, serve in individual bowls and allow guests to dress up their bowls with radishes, lettuce and the Chile Manzano Salsa, along with whatever else you choose.