Dig In to These Comfort Foods
Osso Bucco, recipe from Jazmin Lovins, Sous Chef at Porcini
Try one of these hearty chef-inspired dishes to fill your belly and warm your soul.
Jazmin Lovins, Sous Chef, Porcini
4 each, veal shanks (center cut about 12 oz)
2 tbsp olive oil
1 cup seasoned flour
¾ cup each of carrot, celery, onion and fresh fennel (standard dice)
¼ tsp garlic
6 Roma tomatoes (peeled and seeded)
½ cup dry red wine
1 cup espagnole sauce (basic brown)
1 tsp thyme
¼ tsp fennel
2 tbsp fresh parsley (chopped)
Salt and pepper to taste
Dredge shanks in seasoned flour and place in hot olive oil. Lightly sear all sides of veal until golden brown.
Add vegetables and garlic and cook for 3-5 minutes longer, then add tomatoes and deglaze with red wine. Add espagnole sauce, thyme, fennel, parsley, salt and pepper.
Place browned veal into a large, oven proof baking dish and pour sauce/vegetable mixture over the top of the veal.
Preheat oven to 325 degrees and cover the veal dish and place in the oven to bake for 4½-5 hours or until the veal is fork tender and starts to fall off of the bone.
Gently remove the shanks from the pan with a slotted spoon and reserve. Skim off any excess fat and discard.
Scrape the sauce out of the baking dish, place into the bowl of a food processor and quickly pulse a few times. Pour the sauce mixture over the veal and serve it over saffron risotto or Yukon gold mashed potato.
Shrimp and Grits, recipe from Hayley Charron, Executive Chef, Mesh
Shrimp and Grits
Hayley Charron, Executive Chef, Mesh
Yields 4 Servings
1 lb shrimp (shell on, 13/15 size)
1 qt Cheddar Grits (recipe below)
1 qt Shrimp Gravy (recipe below)
½ lb andouille sausage
½ cup diced tomato
¼ cup scallion
Instructions: Peel and de-vein shrimp. Save shells for stock! Rinse all vegetables before cutting. Make shrimp-vegetable stock first, followed by Cheddar Grits and Shrimp Gravy.
Shrimp-Vegetable Stock (for Shrimp Gravy)
2 oz oil
½ cup carrot (medium dice)
1 cup yellow onion (medium dice)
½ cup celery (medium dice)
1 lb parsley (bunch, roughly chopped)
4 cups water
Instructions: Heat a medium stock pot on medium heat and add oil. Add carrot and saute for one minute. Add the onion and sauté for an additional minute. Add the celery and sauté for an additional minute before adding the parsley and shrimp shells. Add the water and turn heat to high to bring the stock to a boil. Once the stock begins to boil, lower to a simmer for 20 minutes. Carefully strain the stock, saving the liquid for the shrimp gravy.
2 oz oil
¾ cup yellow onion (small dice)
¼ cup green bell pepper (small dice)
¼ cup red bell pepper (small dice)
2 tbsp jalapeno (small dice)
¼ cup celery
2 tbsp garlic (minced)
¼ lb tasso ham (small dice)
2 bay Leaves
1½ tsp dried thyme
¼ cup bourbon
1½ tsp Tabasco
¼ lb unsalted butter
½ cup all-purpose flour
1 qt Shrimp-Vegetable Stock
2 cups heavy cream
1½ tsp Cajun blackening seasoning
2 tsp kosher salt
½ t black pepper
Heat a medium stock pot on medium heat and add oil. Add onion, green peppers, and red peppers and sauté for one minute. Add jalapeno and celery and sauté for an additional minute. Add garlic, tasso ham, bay leaf, and dried thyme. Continue sautéing mixture for 2-3 minutes, stirring frequently.
Reduce the heat to low then deglaze the pan with bourbon and Tabasco to release the fond from the bottom of the pan. Add butter to pan and allow to melt before adding flour and combining thoroughly to form a roux. Cook roux with veggies for 2-3 minutes on low heat. Add stock to vegetable-roux mixture while stirring constantly with a whisk. Bring to a low boil on medium-high heat, then reduce to a simmer for 20 minutes. Stir in heavy cream, blackening seasoning, salt, and pepper.
Continue cooking for 10-15 minutes until the gravy is thickened and combined. You may need to add more blackening seasoning, salt, and/or pepper to meet your desired taste. Remove from heat and pour gravy through a fine mesh strainer and set aside for plating.
2 cups heavy cream
2 cups whole milk
¼ lb butter
1½ cups dried grits
1½ cups white cheddar
Kosher salt (to taste)
Black pepper (to taste)
Add heavy cream, milk, and butter to a medium sauce pot. Bring mixture to a boil, then add grits while whisking continuously. Return mixture to a boil, then reduce heat to low, stirring frequently, until grits are cooked through and thickened. This should take 10-15 minutes. Turn off heat and add cheddar. Season with salt and pepper until grits reach desired flavor.
Slice andouille sausage 1/8th-inch thick. Place large sauté pan on medium heat. Add 1 oz of oil to pan. Season shrimp with salt and pepper and carefully lay in pan. Be sure to lay shrimp away from you to reduce any chance of oil splashing. Once shrimp is in pan, add andouille sausage. Cook shrimp 1-2 minutes per side until cooked through. Sear andouille until browned. Separately, finely dice tomatoes and thinly slice scallions.
To plate, scoop about one cup of grits in the bottom of a bowl. Shingle shrimp and andouille sausage along one side of grits. Pour 4-6 oz of gravy along opposite side of grits and top with tomatoes and scallions as desired.