Smothered Prime with Smashed Garlic Potatoes

  • 1 Prime Rib, heated
  • 1 lb white onions, sliced thin
  • 2 lbs cremini mushrooms, sliced
  • 8 fl oz red wine
  • 1 rosemary sprig
  • 4 fl oz prepared demi gloss
  • Salt and pepper, to taste
  • 2 lbs Smashed Garlic New Potatoes (recipe follows)
  • 2 lbs Crunchy Kale

Smashed Garlic New Potatoes:

  • 2 lbs new potatoes
  • Salt and pepper, to taste
  • 4 oz garlic cloves, roasted
  • 3 fl oz extra virgin olive oil
  • 1 lb. Brisket
  • ½ lb. Bacon
  • 4 burger buns
  • Kosher salt, to taste
  • 4 slices cheddar cheese
  • 4 eggs
  • ½ lb. Ham, sliced
  • Shoestring potatoes
  • Crispy fried onions

Burger Sauce:

  • 1 cup mayonnaise
  • ¼ cup ketchup
  • 2 Tbsp mustard
  • 1 Tbsp chopped pickles (or relish)
  • 2-2½ lbs Pork Belly, skin on
  • 1 white onion, quartered
  • 2 bay leaves
  • 1 Tbsp black peppercorns
  • 6 cloves
  • 1/2 cup kosher salt
  • salt, to taste
  • 4-6 cups water
  • vegetable oil, for deep frying

Kimchi:

  • 3 cups napa cabbage, shredded
  • 2 Tbsp sambal
  • 1 tsp sesame oil
  • 2 Tbsp rice wine vinegar
  • 1/2 tsp salt
  • 1” piece ginger, minced
  • white pepper, to taste

Brisket:

  • 1 1/2 lb Cooked Brisket
  • 1 Tbsp sambal
  • 2 Tbsp ketchup
  • 2 Tbsp dark mushroom soy
  • 1 date, pit removed, chopped
  • 1 tsp sesame oil

Tacos:

  • 1 jicama, peeled, sliced thinly
  • 1 jalapeño, sliced thinly into rounds
  • 2 green onions, sliced thinly
  • cilantro leaves, to taste
  • 3 lb Masa Dough, uncooked
  • 1.5 lb pork carnitas
  • 15 corn husks, soaked in hot water
  • 10 oz Roasted Corn Pico de Gallo
  • 8 fl oz Salsa Verde

Masa Dough

  • 18 fl oz Masa Harina
  • 12 fl oz water, very hot
  • 16 fl oz lard, chilled
  • 12 tsp salt
  • 1 ¼ tsp baking powder
  • 2 fl oz chicken stock, grilled
  1. Place Masa in bowl of mixer with a paddle attachment. On low speed, slowly add the water in a constant stream.
  2. Add lard, salt, baking powder, chicken stock, and mix until combined.

Roasted Corn Pico de Gallo:

  • 3 cups corn kernels, roasted
  • 1 cup diced medium tomato
  • 1 cup diced medium red onion
  • 1 bunch cilantro, minced
  • Lime juice, to taste
  1. Combine ingredients and season to taste

Salsa Verde:

  • 12 tomatillos
  • 1/2 onion
  • 3 cloves garlic
  • 3 serrano peppers
  • 8 oz cilantro
  • 2 fl oz Tabasco Green Pepper Sauce
  1. Chare tomatillo, onion, garlic, and peppers on flat top until soft and tomatillos are light green.
  2. Place in robo coupe and pulse three times, then add cilantro and pulse a few more times until somewhat smooth.
  3. Season with salt and pepper. Add Green Tabasco.
  • 2 lbs Pulled Osso Buco
  • 2 Tbsp chiffonaded Italian parsley
  • 1 Tbsp chiffonaded apple sage
  • 2 tsp minced thyme
  • 1 tsp minced rosemary
  • 1 Tbsp sliced chives
  • 2 Tbsp beer mustard
  • 1 cup rich pork jus or jus de poulet
  • 2 tsp apple cider vinegar
  • salt and pepper, to taste
  • 2 cups all-purpose flour
  • 2 Tbsp salt
  • 1 Tbsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp ginger powder
  • Pinch of cayenne pepper
  • 3 eggs
  • 1 egg yolk
  • 1 cup cream
  • 1 cup buttermilk
  • 2 cups finely ground panko breadcrumbs
  • Beer mustard, as side serving
  • Apple butter, as side serving

Pork Sliders:

  • 1 1/2 lb Smithfield Pork Shoulder
  • 4 green onions, chopped
  • 1 shallot, minced
  • 8 garlic cloves
  • 1 Tbsp Worcestershire
  • salt and black pepper, to taste
  • 8 small Hawaiian rolls

Jalapeño Jelly:

  • 1 Tbsp canola oil
  • 1/2 green bell pepper, small dice
  • 2 jalapeños, small dice
  • 4 oz apple cider vinegar
  • 4 oz maple syrup
  • salt, to taste

Caramelized Onions:

  • 1 yellow onion, julienne
  • 1 Tbsp canola oil

Pimento Cheese:

  • 6 oz sharp cheddar cheese, grated
  • 6 oz cream cheese, softened
  • 1 tsp Dijon mustard
  • 1 Tbsp mayonnaise
  • 1/2 red bell pepper, roasted, small dice

Ham Fried Rice:

  • 2 cups long-grain rice
  • 2 eggs, whisked
  • 4 Tbsp canola oil, divided
  • 1 tsp sesame oil
  • 1 shallot, minced
  • 4 garlic cloves
  • 1 1” piece ginger, minced
  • 8 shiitake mushrooms
  • 1/2 carrot, small diced
  • 6 oz  Ham, diced
  • 1 broccoli crown, chopped
  • 1 Tbsp soy sauce
  • 2 Tbsp dark mushroom soy
  • 2 tsp seasoned rice wine vinegar
  • green onions, for garnish
  • Tonkatsu sauce

Katsu:

  • 4 Pork Chops
  • 4 eggs, whisked
  • 1 Tbsp water
  • 2 cups panko breadcrumbs
  • 4 oz canola oil

Waffle Batter:

  • 2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 2 eggs
  • 1 oz melted butter
  • 1 oz bacon fat
  • 1 3/4 cups milk
  • 1 Tbsp apple cider vinegar
  • 2 tsp vanilla extract
  • 1 lb Smithfield Bacon, cooked and chopped

Maple Sausage Gravy:

  • 6 oz Smithfield Breakfast Sausage
  • 1/2 cup yellow onion, small diced
  • 3 Tbsp all-purpose flour
  • 1/2 tsp black pepper, ground
  • 12 oz milk, cold
  • 2 oz maple syrup

Bacon Jam:

  • 1/2 lb Smithfield Bacon, chopped
  • 1 shallot, minced
  • 2 oz maple syrup
  • 1 Tbsp Worcestershire
  • 1 Tbsp apple cider vinegar
  • 1/2 tsp black pepper
  • 1 lb Corned Beef
  • 4 oz  Bacon, chopped
  • 1 cup short julienned onions
  • 1.5 lb sauerkraut, drained
  • 12 oz shredded Swiss cheese
  • 12 egg roll wrappers
  • 1 to 2 egg whites
  • 2 Tbsp cornstarch
  • 1 qt hot fryer oil
  • Hot Chinese Mustard, recipe follows
  • 12 oz 1000 Island Dressing
  • 4 to 6 sprigs parsley, for garnish

Hot Chinese Mustard:

  • 1/4 cup yellow mustard
  • 1/4 cup Chinese mustard