Roasted Marrow Bones

Appetizer for two

6 Marrow Bones, cut into 1 1/2 inch pieces

1/2 tsp olive oil

1 oz white wine

Pinch sea salt

Pinch ground black pepper (I used Bourbon flavored pepper)

6 small pieces of fresh thyme

6 pieces of fresh rosemary

Lightly oil a small sizzle pan or baking dish.

Add the wine and marrow bones.

Evenly sprinkle the salt and pepper.

Place the fresh herbs on top of each bone.

Place in a 375 degree oven for 20-25 minutes and serve with fresh bread medallions.

Tri-color Bow Tie Pasta with Farmer’s Cheese

Serves Four

9 oz bow tie pasta

8 oz shredded farmer’s cheese

1 oz olive oil

1 oz margarine

1 clove chopped garlic

1/2 tsp chopped parsley

1/2 tsp chopped basil

1/2 tsp crushed red pepper

Sauté garlic in oil and margarine for one minute. Add the herbs and spices and hold on the side.

Add the pasta to boiling water with a 1/2 teaspoon of salt and a tablespoon of oil and cook until tender.

Drain and place in a warm bowl.

Add the oil mix and fold until all pasta is covered.

Add cheese and fold again.

Serve on warm plates with grated cheese and additional crushed pepper as desired.

Pot Roast of Beef

Serves Four

One 3 lb roast (Silver tip, chuck of sirloin) 

Two carrots, cut into small pieces

1/2 stalk celery, cut into small pieces

One shallot, diced

Three scallions, diced

One clove garlic, chopped

Two potatoes, peeled and diced

8 oz fresh tomato, diced

1/2 tsp thyme

2 bay leaves

1/2 tsp black pepper

8 oz red wine

2 1/2 cups beef stock

1 oz cooking oil

In a cast iron braising pot, heat the oil and add the roast.

Brown on all sides.

Add the onion and garlic and sauté for two minutes.

Add the remaining vegetables and sauté another two minutes.

Add the wine, beef stock, herbs, spices and cover.

Cook over low/medium-low heat for about 2 1/2 to 3 hours until tender, stirring the vegetables and turning the roast every 15-20 minutes.

If the liquid should start to reduce, add a little water.

To test for tenderness, place a two prong meat fork into the roast. The roast should slide off the fork when you gently push.

To finish the gravy, remove the bay leaves and hold the roast on the side.

With a hand blender, puree the vegetables until you have reached a smooth consistency. 

Bone-In Filet Mignon

If you enjoy noshing on a bone after finishing your steak or chop, this is a new way to serve filet mignon with the bone still attached.

Have your butcher follow the attached photos or if you are feeling adventurous, butcher the T-bone steak as shown.

Begin by removing the strip steak from the T-bone. Then cut the bone with a meat saw leaving the filet with bone o

I served the grilled filet with a red-wine béarnaise sauce.