From the shop's file
Family recipes
Six from the shop's file. The amounts printed are the family's. The words are new, and where the old recipe was vague about something that matters, we added the thermometer.
There was a seventh. It had no ham and no cheese. We don't talk about it.
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Roast NY Strip
with Garlic-Herb Crust
Garlic, sage, thyme, a very hot oven, and twenty minutes of keeping your hands off it.
- Serves10
- Chill3 hours or more
- Oven450, then 350
- Pull at130°F
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Beef Burgundy
It takes four ounces of red. What happens to the rest of the bottle is your business.
- Beef2 lbs. stew meat
- Wine4 oz. red
- Stock32 oz.
- Donewhen the fork says
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Pork Crown Roast
with Apricot and Apple Stuffing
The roast that walks in wearing a crown. Apricot and apple stuffing in the middle, orange glaze on top.
- Serves12 to 16
- Oven325°F
- Time2 1/2 to 3 hours
- Stuffing165°F, center
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Osso Buco
Veal shanks, white wine, an hour and a half in a covered pot. Lemon and parsley at the end to wake it up.
- Makes6 shanks
- Oven350°F
- Braise1 1/2 hours
- Donefork tender
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Chicken Sarasota
Chicken sits in the marinade for a full day, then gets ham and mozzarella for its trouble.
- Makes4
- Marinate24 hours
- Grillabout 5 min. a side
- Done165°F
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Corned Beef and Cabbage
Corned beef, three hours in a pot, the vegetables at the end. March is optional.
- Serves6 to 8
- Simmerabout 3 hours
- Vegetables15 to 20 min.
- Donewhen tender
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Need the meat?