Red wine braised beef shank

1.6 pounds beef osso bucco (2 pieces)
1 teaspoon fresh thyme
1 cup chopped onion
1 cup chopped carrot
1 cup Red wine

Method:
Season the osso bucco with salt, pepper + thyme.
Sear meat in a hot pan with 2 tablespoons of oil to golden brown + set aside.
Sauté the vegetables in the same pan for about 5 minutes, then add tomato paste + wine.
Reduce the wine to ¼ its volume + add chicken stock.
Add this + the meat to a small dutch oven + bake at 300 degrees for about 2 and a half hours or until fork tender.

Pork Picnic Shoulder

3.2 lb picnic shoulder
lots of salt + pepper
2 sprigs of fresh rosemary, each about 4 inches long
3 + 3 cloves of garlic, sliced
2 medium onions, sliced
1/4 cup oil
1/4 cup flour
1 tablespoon salt
1 quart of stock

Method:
Make one inch deep + one inch wide cuts into the shoulder ever two inches.
Put one slice of garlic with a small pinch of rosemary into each whole.
Season generously with salt + pepper (lots of salt).
Heat 2 tablespoons of oil in a dutch oven over medium high heat + sear the pork on all sides to a nice golden brown, about fifteen minutes.
Remove pork from the dutch oven, add the oil + flour to make a medium dark roux.
Add onions with the extra salt, rosemary + garlic.
Add the stock +stir to combine.
Add the pork back in + cover.
Bake in a 300 degree oven for 3 to 4 hours, basting + turning every 30 to 45 minutes.
Serve when 'falling apart' tender over some good Louisiana rice.

Chef Donald Link's Oyster, Bacon + Eggplant Gratin

Yield: 3 appetizer portions

4 ounces Butcher bacon, cut into a 1/4 inch dice
1/2 cup eggplant, cut into large dice
15 Oysters
4 tablespoons butter, softened
1 lemon, zest + juice
1-2 garlic cloves, finely chopped
2 teaspoons parsley, chopped
3 tablespoons bread crumbs
3 tablespoons parmesan
1 tablespoon olive oil
salt + pepper

Method:
- Render bacon in a small amount of oil until cooked through. Reserve bacon fat.
- Saute eggplant in reserved bacon fat until cooked through. Season with salt + pepper.
- Combine softened butter, garlic, lemon zest + juice + half of the parsley. Season with a pinch of salt + pepper. Mash together with a fork until fully incorporated.
- combine bread crumbs, remaining parsley + olive oil. Season with salt + pepper.
- warm an 8 inch iron skillet or equivalent size serving dish. Arrange bacon, eggplant + oysters in the bottom of the pan. Dot with the butter mixture. Sprinkle bread crumb mixture over top of oysters
- Bake at a 475 degree oven for about 5 minutes or until bread crumbs are lightly browned.

Pork Rump Roast

4 lb pound rump roast

2 cups crimini mushrooms

1 cup carrots

1 cup onions

1 cup par cooked potatoes

2 cups red wine

1 cup stock or water


Chop all vegetables in 1/2 inch pieces.
Place roast in a roasting pan or rack and cook at 450 degrees for about 30 minutes to form a nice brown crust.
Add the chopped veggies and the wine, reduce heat to 300 degrees. Cook for about one hour and 15 minutes for medium rare.
Remove meat from pan and place the roasting pan over a medium high burner.
Add stock or water and cook vigorously for 3 to 5 minutes to slightly intensify the broth.

Pimento Cheese

1 lb Shard cheddar cheese, grated
1 lb White cheddar cheese, grated
2 cups Pimento, squeezed + finely chopped
1 cup Mayo
6 oz Relish
1/2 cup Chive
1 1/2 Tablespoons Brandy
1 Tablespoon Extra Virgin Olive Oil
Salt + Pepper to taste
3 Tablespoons Hot sauce

Combine ingredients 3 to 10, then add the cheese.

Make fancy grilled cheese sammies with this. Or sliders at your next party. At the Butcher, we also use Pimento Cheese as a topping on our all beef hot dog.