Category: Chef Recipes

Mediterranean Lamb Meatball Recipe from The Meatball Shop!

When the Meatball Shop first opened THIS was their very first daily special. 4 years, and 5 new locations later we still get excited when they bring them back! The raisins and walnuts give these meatballs a subtle sweet and earthy quality that complements perfectly our heritage lamb. Make these into mini balls and pass them around at your next party, or try our favorite– Smash ’em between two pieces of crusty bread for a quick slider!



  • Preheat the oven to 450 degrees. Drizzle the olive oil into a 9-by-13-inch baking dish and use your hands to evenly coat the entire surface. Set aside. Combine remaining ingredients in a large mixing bowl, and mix by hand until thoroughly incorporated.
  • Roll the mixture into round, golf-ball-size meatballs (about 1½ inches; about 24 balls), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
  • Roast for 20 minutes, or until firm and cooked through.
  • Allow to cool for 5 minutes before servings.

Grandma Litke’s Sunday Baked Chicken by Chef Steve Pope

Grandma Litke was a God fearing woman and never missed Church on Sunday, which meant she had to get up early to start Sunday dinner. One of her Sunday specials was baked chicken. She’d get everything ready and just before she walked out the door it all went into the oven. She knew her hen would take longer to bake than most and she had the cooking time planed according to the standard 45 minute sermon, 3 hymns, the offering and the preacher handshake as they went out the door of the church. By the time they had arrived home the house smelled wonderful, and the bird, well the bird was cooked to perfection.

by Chef Steve Pope of Good Shepherd, KS


1 Good Shepherd baking hen cut into frying size pieces.
Pre heat oven to 325 degrees
1 cup white flour,
1 tsp of salt.
1 tsp pepper,
1/2 tsp powdered garlic
2/3cup Cooking oil
sliced onions
1 cup water



1. Rinse and remove excess water.
2. Bread pieces in dry mixture of flour, seasonings (I use a plastic bag for this)
3. Heat 2/3 cup of butter in a Skillet (cast iron works best).
4. Brown pieces on both sides using med/high heat. Remove from skillet.
3. Select large enough covered baking dish and place low rack in the bottom.
4. Place a small onion that has been sliced into large pieces on the rack. Lay browned pieces of chicken on top of onions. Pour in 1 cup of water. Cover tightly and place into heated oven for approx 3hr and 15 min (cooking time is to be adjusted 15 min for each pound of bird)


Turkey Soup by Chef Alice Waters of Chez Panisse in Berkeley, California

Alice Waters, chef, author, and the proprietor of Chez Panisse, is an American pioneer of a culinary philosophy that maintains that cooking should be based on the finest and freshest seasonal ingredients that are produced sustainably and locally. She is a passionate advocate for a food economy that is “good, clean, and fair.” Over the course of nearly forty years, Chez Panisse has helped create a community of scores of local farmers and ranchers whose dedication to sustainable agriculture assures the restaurant a steady supply of fresh and pure ingredients.

Makes 3 quarts

This is the soup I make the day after Thanksgiving, but it can be made any time you have a roasted duck or chicken carcass and some leftover meat.


1 roasted turkey carcass
1 bunch lacinato kale, leaves torn from the stems and chopped coarse

For Stock:
1/2 onion, peeled
1/2 carrot, peeled
1/2 stalk celery
6 sprigs thyme
3 sprigs parsley
1 bay leaf
3 quarts water

For Soup:
2 tablespoons olive oil
Add and cook, over medium heat, until very tender:
1 1/2 onions, peeled and diced
1 1/2 carrots, peeled and diced
1 1/2 stalks celery, diced
1 teaspoon salt



1. Pick all the meat from 1 roasted turkey carcass – coarsely chop and set aside. Break up the carcass and put in large stockpot with the Stock Ingredients.
2. Bring to a boil, reduce to a simmer, skim well, and cook for 2 hours. Meanwhile, heat, all of the Soup Ingredients in a large soup pot.
3. Bring a pot of salted water to a boil and add Kale.
4. Cook until tender, about 5 to 10 minutes. Drain and set aside. Place a colander over the pot of diced vegetables and strain the turkey stock directly into the soup pot. Add the turkey meat and kale, taste for seasoning and serve hot.

• Sautéed mushrooms (porcini are my favorite) added just before serving give a luxurious flavor and texture to this humble soup.
• Some of the kale can be sautéed with garlic and hot pepper and floated atop the soup on a slice of toasted bread.
• Add cooked rice or pasta just before serving.
• Fry a little diced pancetta in the soup pot before adding the diced vegetables



Heritage Turkey by Chef Dan Barber, Stone Barns and Blue Hill in New York


“I prefer these heritage breeds for their flavor, and the tendency for this meat to stay moist longer is a big reason for it. I recommend cooking the bird until the breasts are finished, and then removing the legs and continue cooking them in the oven. It’s nearly impossible to get a perfectly cooked breast and legs at the same time because the legs take so much longer. The result, if you follow the advice, is a turkey that doesn’t need gravy.

I’d stay away from brining the birds as well. That’s a good technique for a bird that’s not on pasture. But these heritage breeds have distinct flavors reflecting the diversity of their diets. You’ll lose that if you brine them. Remember especially to take your bird out of the refrigerator a full 40 minutes before you roast it. The cooking time will vary dramatically.

I like to throw the carcass and scraps of meat into a big pot at the end of the night and make a rich turkey broth fort he next day. Just simmer the bones and meat for a few hours; add vegetables and herbs, and if you like a little wine, and don’t let it boil. You want a clear broth.”



1 Heritage Turkey
salt and pepper



1. Preheat oven to 475
2. Let turkey come to room temp
3. Carefully separate skin from the breast meat and rub softened butter on to breast
4. Season liberally with salt and pepper
5. Set the turkey, breast side up, on a rack of a large roasting pan. Tie the legs together with kitchen string.
6. Roast for 20 minutes. Lower the oven temperature to 350 degrees and cover turkey loosely with tin foil. Roast for about 3 1/2 hours, or until the thermometer inserted into the inner thigh registers 150 degrees.
7. Transfer turkey to cutting board. Let stand for at least 45 minutes to cool down.
8. Remove legs and thighs, careful to not take too much skin with you.
9. Place thighs, skin side, on a roasting pan and continue cooking, 40-45 minutes or until juices run clear.
10. Separately slice breast and thigh and plate while still warm.


dan_barber_portrait2Dan Barber is the co-owner and executive chef of Blue Hill and Blue Hill at Stone Barns, and the author of the forthcoming book, The Third Plate (May 2014, The Penguin Press). His opinions on food and agricultural policy have appeared in the New York Times, along with many other publications.

Appointed by President Barack Obama to serve on the President’s Council on Physical Fitness, Sports and Nutrition, Dan continues the work that he began as a member of Stone Barns Center for Food and Agriculture’s board of directors: to blur the line between the dining experience and the educational, bringing the principles of good farming directly to the table.

Barber has received multiple James Beard awards including Best Chef: New York City (2006) and the country’s Outstanding Chef (2009).In 2009 he was named one of Time magazine’s 100 most influential people in the world.

Braised Turkey with Porcini and Balsamic by Chef Erica Wides, Institute of Culinary Education

Erica Wides has been a Chef and Culinary Instructor for 18 years. She’s been teaching at the Institute of Culinary Education (ICE) in New York City for the past 12 years, and is also a personal chef, consultant, and private teacher. She began her cooking career in New York at Nosmo King, before moving on to Zoe, Savoy, and Arcadia. She was also Sous Chef at Quisisana, a summer resort in Maine. She has done extensive curriculum development for ICE, and recipe development for various clients. She appears regularly on TV in the New York area, and is currently working on several book projects. Erica also teaches “on the road”, as a guest instructor at The Culinary Vegetable Institute in Milan, Ohio, In Singapore, at At-Sunrice Culinary Academy, and in Tokyo, Japan at Culinary Salon Uno.

Don’t miss her show Let’s Get Real on Heritage Radio Network!

Serves 4


1 quart chicken stock
1 cup dried porcini mushrooms
2 bay leaves
2 turkey legs and thighs, bone-in, skin on, separated at the joint to make 4 pieces
salt and pepper
canola oil as needed
2 shallots, peeled and sliced
2 ribs celery, diced
1/4 cup balsamic vinegar
2 cups wild mushrooms, sliced
1/2 stick (4 tablespoons) butter
1/4 cup heavy cream



1. Heat chicken stock in a saucepan with dried porcini and bay leaf, bring to a boil, and reduce to a simmer. Simmer for 20 minutes, strain, discard dried mushrooms and bay leaf.
2. Pat turkey thighs dry with paper towels and season with salt and pepper. Heat a sauté pan, add canola oil to coat the bottom, and brown the turkey well on both sides. Remove turkey from pan and set aside.
3. In the same pan, sauté the shallots and celery until translucent and soft, add the wild mushrooms and sauté until soft. Return the turkey to the pan and add the balsamic vinegar.
4. Add the strained stock to the pan, bring to a simmer, lower the heat and cover, and braise until done, about 25-30 minutes. A fork should easily pierce the turkey and release easily when done.
5. Remove the finished turkey from the pan and set aside. Add the heavy cream, bring the liquid to a boil and cook to reduce the volume of the liquid by half.
6. Return the turkey to the pan, season with salt and pepper to taste, and serve.




Turkey “Tonnato” by Chef Terrance Brennan of Artisanal in NYC

My version of the classic Italian vitello tonnato, in which thin slices of veal are dressed with a tuna mayonnaise sauce and served chilled, features thin slices of turkey breast in place of the veal. It’s accompanied by a quick take on another popular Italian dish, the bread salad called panzanella, which is traditionally made with stale two-or three-day-old bread, but which you can have on demand by baking croutons instead.


Serves 4


4 boneless, skinless Turkey Breasts (5-6
ounces each
4 cups chicken broth
½ cup homemade mayonnaise (recipe below)
2 tablespoons water
¾ cup high-quality preserved tuna, from
Italy or Spain, drained of excess oil
2 tablespoons capers, rinsed and drained
Kosher salt
White pepper in a mill
1 cucumber, peeled, seeded, and cut into
½-inch dice (about 1 cup dice)
¾ pound beefsteak or heirloom tomatoes,
cut into ½-inch dice (about 1 ½ cups dice)
4 cups arugula (from about 3 ounces
arugula), tough stems discarded, washed
and spun dry
½ cup finely julienned red onion
½ cup sherry vinaigrette (recipe below)
½ cup pitted pitted kalamata olives
1 cup parmesan and black pepper
croutons(recipe below) (optional)
Fleur de sel

2 large egg yolks, at room temperature
½ tablespoon Dijon mustard, at room
2 tablespoons white-wine vinegar
1/8 teaspoon cayenne
½ tablespoon sea salt
1 ¼ cups canola oil

Sherry Vinaigrette:
1 tablespoon Dijon mustard
¼ cup sherry vinegar
½ teaspoon kosher salt
½ teaspoon freshly ground white pepper
1 cup extra virgin olive oil
1 to 2 tablespoons water, if needed

Parmesan and Black Pepper Croutons:
2 cups ¾ inch cubes country bread or baguette
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 teaspoon finely chopped garlic
¼ teaspoon Kosher salt plus a pinch
2 tablespoons finely grated Parmigiano-Reggiano
½ teaspoon finely cracked black pepper



Preheat the oven to 325°F. Put the turkey breasts in a high-sided, 12-inch sauté pan with a lid. Pour over the stock, cover, and
bring to a simmer over medium-high heat. Transfer the pan to the oven and poach until the turkey is cooked through (an instant read thermometer inserted to the thickest part of a breast should read 160°F, approximately 20 minutes.

Remove the pan from the oven, drain the liquid from the pan, and let the turkey cool. Serve warm, or transfer to a clean plate or
platter, cover, refrigerate until cold, at least 2 hours, or up to 24 hours.

Put the mayonnaise and water in the bowl of a food processor fitted with s steel blade. Add the tuna and capers, season with salt and 6 grinds of pepper, and process until all ingredients are well incorporated. The mayonnaise can be transferred to a bowl, covered, and refrigerated for up to 3 days.


Makes about 1 ½ Cups


Put the yolks, mustard, vinegar, cayenne, and salt in the bowl of a food processor fitted with the steel blade. With the motor running, slowly add the canola oil in a thin stream to form an emulsified mixture. Transfer to an airtight container.

Cover and refrigerate for up to 1 week.


Emulsification: Emulsify means to suspend the ingredients in a mixture until it becomes thick and viscous. Emulsifications require at least one ingredient that binds the others, such as mustard or an egg yolk. They are generally made by very slowly drizzling the primary liquid (usually an oil) into the mixture as it is whipped by a blender or food processor, or by hand using a whisk.

Sherry Vinaigrette

Makes about 1 ½ Cups


Put the mustard, vinegar, salt, and pepper in a blender. With the motor running, slowly add the oil in a thin stream to form an emulsified vinaigrette. (You can also whisk the vinaigrette by hand in a mixing bowl.) If the vinaigrette seems too thick, blend in 1 to 2 tablespoons warm water.

The vinaigrette can be covered and refrigerated for up to 3 days. Let come to room temperature before serving.

Parmesan and Black Pepper Croutons


Preheat the oven to 325°F. Put the bread cubes into a mixing bowl and set them aside.

Warm the olive oil and melt the butter in a heavy-bottomed saucepan set over low heat. Add the garlic, along with a pinch of salt, and cook, stirring, until softened but not browned, 3 minutes. Pour the garlic butter over the bread cubes and stir to coat the cubes evenly. Sprinkle the cheese, pepper, and salt over the cubes and toss gently to coat the cubes evenly.

Pour the croutons onto the cookie sheet or baking sheet, spread them out in a single layer, and bake them in the oven until golden brown and crisp on the outside but still chewy inside, 5-6 minutes.

Remove the baking sheet from the oven and serve the croutons warm or let cool. The croutons can be made in advance and kept at room temperature for up to 3 hours.

Put the cucumbers, tomatoes, arugula, onions, vinaigrette, olives, and croutons, if using, in a bowl and gently toss to coat all of the ingredients with the vinaigrette.

Use a sharp, thin-blade knife to slice the turkey breasts horizontally as thinly as possible, as though you were slicing smoked fish.

Divide the sliced turkey into 4 portions, fanning each portion out on a chilled salad plate. Season the turkey to taste with the fleur de del and a few grinds of pepper. Use an offset spatula to spread the mayonnaise evenly over the turkey. Mount some bread salad in the center of the plate, and serve.


Serve the salad on its own as a small meal or side dish, or top the salad with a grilled or seared tuna stead for a seafood alternative main course.



The son of Annandale, Virginia, restaurateurs, Terrance Brennan has become one of America’s most regarded and renowned chef and restaurateur.

Terrance cites several key experiences that have elevated him to Master Chef prominence. One of the most notable was his work at the famed Le Cirque restaurant in New York. “It was very intense, it was like Haute Cuisine Boot Camp,” he explains, “and the experience was immeasurable.” He also honed his talents and skills in many of Europe’s finest Michelin starred restaurants. “My training in Europe was a self-imposed apprenticeship,” he says, “which I really consider as my finishing school.” A defining moment for Terrance came while working under Chef Roger Vergé at Le Moulin de Mougins in the south of France, where he was inspired by the region’s “cuisine of the sun.” Here, his signature style began to emerge.

Terrance took his craft back to the states, specializing in Mediterranean-inspired American cuisine. In 1993, he opened his first restaurant, Picholine, which he named after the petite green olives indigenous to the Mediterranean.



Bacon-wrapped Loin Chops with Salsa Verde by Chef Julia Jaksic of Employees Only, NYC

In Chef Julia’s recipe, lamb plays well off the cured bacon while the salsa verde cuts the pork fat and brightens the loin chops. It’s simple, delicious, and totally satisfying!


Sliced bacon
Romney lamb loin chops
One lemon
Olive oil


1. Trim lamb chops of any excess fat.
2. Wrap bacon around loin chops covering as much of the meat as possible and secure the bacon with toothpicks.
3. Bake on a sheet pan at 400°F until bacon is crispy, at that point the lamb should be perfectly cooked.

Salsa Verde:
1. Chop equal parts shallot, garlic and anchovies and combine with double the amount of chopped parsley.
2. Mix the chopped ingredients with the zest of one lemon and drizzle with olive oil.


julia-jaksicJulia Jaksic is the Executive Chef Employees Only. Her Croatian-American roots continue to inspire her charcuterie and her appreciation for local and seasonal ingredients.

Cesare Casella

Rosemary and Olive Pork Ribs by Chef Cesare Casella

Chef Cesare Casella shares his signature touch in this recipe for Rosemary and Olive Pork Ribs.

Serves 4


4 pounds pork ribs, cut into individual ribs
Salt and fresh ground black pepper to taste
4 tablespoons extra-virgin olive oil
4 cloves garlic, roughly chopped
4 tablespoons roughly chopped fresh rosemary
1/2 cup white wine
1 (15-ounce) can Italian tomatoes, drained and cut in pieces
1/2 cup Italian black olives



1. Preheat the oven to 400 degrees. Rub the ribs with salt and pepper. Place them in a roasting pan and roast in the oven for 10 minutes. Drain any liquid the ribs give off.
2. Add the olive oil, garlic, rosemary, and stir to coat the ribs. Return the pan to the oven until the garlic starts to soften, about 8 minutes, then add the white wine. When the wine reduces completely, after approximately 15 minutes, turn the rubs and add the tomatoes, distributing them evenly. Taste and adjust the seasoning for salt and pepper. Roast the ribs for another 25 minutes. Just before they are ready, add the olives. Serve immediately.


cesarecasellaChef Cesare Casella is best known as “the chef with the rosemary”. For the past 20 years, Chef Casella has been sharing his passion for authentic Italian food with Americans. Today, Chef Casella is the owner and executive chef of two Italian restaurants in New York City. He is the Dean of Italian Studies at the International Culinary Center and serves as Chief of the Department of Nourishment Arts at The Center for Discovery, where he works to raise awareness about sustainability and nutrition.


Cesare Casella

Braised Pork Shanks by Chef Cesare Casella of Thanksgiving Farm

Chef Cesare Casella is best known as “the chef with the rosemary”. For the past 20 years, Chef Casella has been sharing his passion for authentic Italian food with Americans. Today, Chef Casella is the owner and executive chef of two Italian restaurants in New York City. He is the Dean of Italian Studies at the International Culinary Center and serves as Chief of the Department of Nourishment Arts at The Center for Discovery, where he works to raise awareness about sustainability and nutrition.


Preparation time: 10 minutes (plus overnight marination)
Cooking time: 2 hours, 20 minutes
Yield 6 servings


6 pork shanks
1/2 cup olive oil, divided
2 cloves garlic, peeled and crushed, divided
2 teaspoons chopped fresh rosemary, or 1 teaspoon dried rosemary, divided
1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried thyme, divided
salt and pepper to taste
1/2 cup flour
1 carrot, peeled and sliced into 1/4-inch pieces
2 stalks celery, cut in 1-inch pieces
1 red onion, cut in large chunks
5 juniper berries
1 3/4 white wine
1 cup tomato puree
2 cups beef or chicken stock, divided



1. Before cooking the pork, rub it with 1/4 cup olive oil, 1 clove garlic, 1 teaspoon rosemary, and 1/2 teaspoon thyme. Season with salt and pepper. Cover and refrigerate overnight.
2. Preheat oven to 350 degrees
3. In a large ovenproof pan, combine the remaining 1/4 cup olive oil. 1 clove garlic, 1 teaspoon rosemary, and 1/2 teaspoon thyme and heat over medium heat for about 1 minute. Coat the shanks with flour, shaking off the excess. Increase the heat to medium-high and brown the shank on all sides. Transfer the shanks to a plate and set aside.
4. Pour out the excess fat from the pan and add the carrot, celery, and onion. Saute for 5 minutes, stirring often, and then return the shanks to the pan. Mix well. Add the juniper berries, and add more salt and pepper if necessary. Stir in the wine, tomato puree, and 1 cup stock. Bring the mixture to a simmer, cover, and transfer to the oven.
5. Bake for 2 hours, turning the shanks every 20 minutes, so that they cook evenly, Add the remaining 1 cup stock as needed to keep the liquid halfway up the sides of the meat. The meat will be fork tender when done; if it is still tough, back another 30 minutes.




Pork Osso Bucco with Barley Risotto by Lidia Bastianich

Prepare the Ossobuco. Tie the rosemary, thyme, bay leaves, and cloves together securely in a 4-inch square of cheesecloth. With a vegetable peeler, remove the zest (yellow part of the peel only) from the lemon in wide strips. Do the same to the orange. Squeeze the juice from the orange and reserve separately….

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