Served with Mascarpone Whipped Parsnips, Winter Squash, Root Vegetables and Gremolata

Prep time: 1 hr. 30 min.
Cook time: 3 hrs.
Serves: 6-8 guests

Shortribs:
5 lbs boneless short ribs
1 cup extra virgin olive oil
1 tsp kosher salt
1 tsp Telicherry black pepper – freshly ground
2 bay leaves
1 lb carrots, diced
1 lb yellow onions, diced
1 lb celery, diced
4 cups beef stock
2 cups red wine
8 whole thyme sprigs
8 whole cloves of garlic
4 oz unsalted butter (optional)

Mascarpone Whipped Parsnips:
1 lb parsnips, peeled and quartered
1 cup mascarpone cheese
1 tsp kosher salt
1/2 tsp white pepper
1/2 cup unsalted butter
1/2 tsp granulated garlic

Roasted Root Vegetables:
1lb  parsnip
1lb  red beet
1lb  gold beet
1lb carrot
1lb rutabaga
15 cloves garlic
Extra virgin olive oil to taste
Kosher salt to taste
Tellicherry black pepper to taste

Roasted Delicata Squash Ring:
1 delicata squash, sliced to 3/4” rings, skin on
Extra virgin olive oil to taste
Kosher salt to taste

Mole Spice:
1 cup chile powder
1/4 cup paprika
1 tbsp granulated garlic
1/3 cup cocoa powder
3 tbsp sea salt
3 tbsp black pepper
2 tsp ground cinnamon
1 tbsp toasted sesame seeds
1 tsp oregano
1/2 tsp dry thyme (optional)

Gremolata:
1 cup lemon zest
4 oz extra virgin olive oil
4 oz chopped parsley
2 oz lemon juice

RECIPE:

Mole Spice:
Combine all ingredients in a mixing bowl and rub on all sides of the short rib before searing in pan.

Shortribs:
Toss short ribs in mole spice.  In a separate pan on a medium/high flame, add olive oil and sear the short ribs until they have a dark  brown color to them; this usually takes about 2-3 minutes per side. Remove them from the heat and set aside. Place carrots, onions and celery in a large roasting pan, add bay leaves, garlic and thyme. Place short ribs on top of the vegetable mixture and pour red wine and beef stock into pan. The liquid should be almost covering the short ribs. Cover with parchment and foil, sealing tightly. Place in a 325 degree oven for 2 1/2 hours. Remove short ribs and vegetables from pan and set aside until ready to serve. 

Optional: Reduce remaining liquid in pan by 3/4 and finish with butter before serving as a gravy with the dish.

Roasted Root Vegetables:
Dice bulk root vegetable down to approximately 1” x 1” cube. Blanch until tender and cool in ice water.  Once cool, marinate the vegetables with extra virgin olive oil, garlic, kosher salt and fresh ground Tellicherry black pepper. Place seasoned root vegetables on a baking sheet and roast in a 400 degree oven for 25-30 minutes. 

Mascarpone Whipped Parsnips:
Cook parsnips in salted water until tender; drain and dry out on stove top. Remove and place in food processor with mascarpone and unsalted butter. Season with salt, pepper and granulated garlic to taste. Serve with main dish.

Roasted Delicata Squash Ring:
Roast sliced squash with a little bit of olive oil and salt in an oven at 375 degrees for 15 minutes or until done. Serve with main dish.

Gremolata:
With a sharp zester, make long strands of lemon zest. Mix together chopped fresh parsley, extra virgin olive oil and lemon juice. Serve on the side of the short ribs as a decoration.

This is one of my favorite meals to enjoy with my family. It is a great potluck item and you can never go wrong with a basic spaghetti and meatball dish. This marinara sauce is easily converted to a meat sauce by adding a pound of ground beef or sausage. It is also delicious when using penne pasta instead of spaghetti and cooking this recipe in the oven as a baked pasta dish. 

Prep time: 1 hr.
Cook time: 1 hr.
Serves: 6-8 guests

INGREDIENTS:

Pasta:
2 lbs spaghetti (dry)
1 tsp salt
2 tbsp olive oil

Marinara Sauce (yields 1 gallon of sauce):
1 lb diced onion
1/2 cup extra virgin olive oil
3 tbsp fresh chopped garlic
1 tbsp dried oregano
2 tbsp dried basil leaves
10 cups canned crushed tomato
5 cups canned diced tomato

Daryl’s Almost Famous Meatballs:
1 lb ground beef
1 lb Italian sausage
5 cloves fresh minced garlic
6 oz shredded parmesan cheese
1 tsp salt
1 tsp pepper
fresh basil chiffonade
*see description for basil chiffonade under recipe
8 oz bread crumbs
2 eggs
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Earlier in my career, this was a popular summer dish in restaurants I worked in. While this is traditionally served on the East Coast, we have given it some West Coast flare using a cilantro and tomato slaw, as well as spicing up the remoulade.

Prep time: 1 hr.
Cook time: 4-6 min. per crab
Serves: 8 guests

INGREDIENTS:

8 Maryland soft-shell crabs
8 egg or brioche buns
1/2 cup mayonnaise
3 cups canola oil

Beer Batter:
3 cups flour (reserve some to coat
the crabs before dipping in batter)
1 tbsp baking powder
3 eggs
1 tsp white pepper
1/2 tsp salt
1/2 tsp granulated garlic
16 oz bottle of pale ale

Cabbage Slaw:
3 oz diced tomatoes
2 tbsp chopped cilantro
3 tbsp rice wine vinegar
1/2 tbsp sugar
6 oz shredded green cabbage

Classic Remoulade:
1/2 cup capers
2 cup mayonnaise
1/4 cup lemon juice
1 tsp chopped garlic
1/2 tsp salt
1 tsp black pepper
2 tbsp chopped parsley
2 tbsp Sriracha hot sauce (optional)

RECIPE:

Beer Batter:
In a medium mixing bowl add flour, baking powder, salt, garlic and pepper. Mix together, then add eggs and pale ale and continue mixing. The consistency should be similar to pancake batter.

Fry Crabs:
Dust crab in flour and dip in the beer batter. Fry the dipped crab in 350 degree canola oil for 4-6 minutes until golden brown and let cool on a paper towel for 5 minutes. While you are waiting for the crabs to cool, spread mayonnaise on both sides of the bun and sear in a skillet until browned. Place fried crab on the bun, top with cabbage slaw and remoulade.

Cabbage Slaw:
Place all ingredients in a medium mixing bowl and mix together. Let rest for 30 minutes.

Classic Remoulade:
Place all ingredients in a medium mixing bowl and mix together. For an extra kick add the Sriracha hot sauce, which can be found in the Asian section of your supermarket or at a specialty store.

This tasty seafood recipe can be used on many different types of fish like scallops or sea bass.  I prefer to serve this dish with grilled asparagus and kaffir lime scented jasmine rice.

Prep time: 1 hr.
Cook time: 15-20 min.
Serves: 6 guests