Osso Buco is a popular Milanese dish featuring veal shanks braised in a white wine and tomato sauce. Braising is a great way to cook meat so it turns out perfectly falling apart tender and full of flavor. The osso buco veal shank is cut such that the marrow of the bone is exposed and it starts to melt into the pot as the veal braises, infusing the dish with even more flavor. Osso bucco is commonly served with a gremolata topping that consists of chopped up garlic, parsley and lemon zest. Served on a bed of risotto to soak up the excess sauce, this is a dish that your dinner guests will appreciate and talk about for weeks. Classically served with Amarone, but a rich Californian Pinot Noir will also be great.  Thanks to Closet Cooking for sharing!

Osso Buco
(makes 4 servings)

Ingredients

4 veal shank
salt and pepper to taste
1 cup flour
4 ounces pancetta (chopped)
1 onion (chopped)
1 carrot (chopped)
1 stalk celery (chopped)
2 cloves garlic (chopped)
1 lemon (zest only)
2 cups white wine
2 cups beef stock
1 (28 ounce) can crushed tomatoes
2 bay leaves
1 sprig thyme
1 sprig rosemary

Instructions

1. Season the veal with salt and pepper and dredge in the flour shaking off any excess.
2. Cook the pancetta in a large oven proof pan and set aside reserving the grease in the pan.
3. Brown the veal on all sides on med/high heat one at a time and set aside.
4. Add some more oil to the pan if needed and saute the onions, carrots, celery, garlic and lemon zest on medium heat until tender, about 7-9 minutes.
5. Add the wine, stock and tomatoes and deglaze the pan and bring to a simmer.
6. Add the pancetta, veal, bay leaves, thyme and rosemary and bring to a simmer.
7. Cover and transfer to a preheated 350°F oven and cook until the veal is fall off the bone tender, about 1 to 2.5 hours, turning the veal over in the middle. (Check the liquid every once in a while and top it off with some more beef broth if it falls to half way up the veal.)

Truffle Almond Gremolata

This Milanese preparation is classically served atop a long-braised lamb shank, osso buco, but it’s also great on grilled lamb chops, pork chops or even grilled chicken or fish. (And a little sprinkled over pasta is a marvel!)

We’ve added almonds, actually Truffle Almonds from Miller Farms in Modesto, CA, to boost the flavor and up the ante on a classic! If Truffle Almonds aren’t in stock, you could also try any roasted almonds or nut blend of your choosing.
Ingredients

• 1/4 cup loosely-packed fresh parsley
• 1 1/2 tablespoons lemon zest
• 1 clove garlic
• 2 tablespoons chopped Truffle Almonds
• 2 teaspoons extra virgin olive oil

Instructions

Of course, you could make this in the food processor.  But you’ll run the risk of ending up with a puree and that is NOT what you want.  Sharpen your knives and spend the time to do this by hand – it’ll pay off in the end. You’re not looking for a sauce, but rather a topping.

Finely chop the parsley and toss in a bowl with the lemon zest.  Mince the garlic (or use a microplane) and stir to combine.  Chop the almonds into a fine crumb and combine. Stir in the extra virgin olive oil and serve atop your favorite dish.

Risotto

Ingredients

1 tablespoon butter
1 onion (chopped)
1 clove garlic (chopped)
1 cup arborio rice (or other medium or short grained rice)
1/2 cup wine
2 cups chicken stock (warm or vegetable broth)
1/2 cup parmigiano reggiano (grated)
1 tablespoon butter
salt & pepper to taste

Directions

1. Heat butter in large sauce pan.
2. Add the onions and saute until tender, about 5 minutes.
3. Add the garlic and saute until fragrant, about 1 minute.
4. Add the rice and stir to coat with the butter.
5. Add the wine, deglaze the pan and stir while simmering until it is gone.
6. Add 1/2 cup of the stock at a time and stir while simmering until it is gone. Continue until the rice is al dente.
7. Add the parmigiano reggiano and butter and stir to combine.

Now available at Straub’s: Ole Smoky Authentic Tennessee Moonshine! Add a little kick to your BBQ with an American tradition that goes back hundreds of years. Try the Original, or enjoy the Apple Pie and Blackberry Flavors.

The Ole Smoky distillery in Gatlinburg, TN was formed by the lasting traditions of early settlers in the Smoky Mountains. This family came to the Smokies through Virginia and North Carolina and honed the art of whiskey making in order to survive during tough economic times. Most families from this area share a history of a family member making, running or selling whiskey. Today, the true moonshiners and bootleggers still consider it taboo to tell stories or brag about moonshine glory. Because of the consequences, talking about your craft or trade was something you just didn’t do.

How and Why?

When Tennessee state law recently changed to allow the distillation of spirits, the owners of Ole Smokey saw an opportunity to showcase the art of superior mountain-made moonshine. The Ole Smoky recipes are the product of the hard work and experience of local families who have made moonshine in the mountains for the last two hundred years.

Ole Smoky is the first federally licensed distillery in the history of East Tennessee.

Family Business, Local Suppliers…

This is a family business. Ole Smoky whiskey is born in the fertile soil of East Tennessee farms where their corn is raised and then transported to the family’s mill to be ground for Tennessee’s original moonshine. At the distillery, you can see the grains converted into the clear corn liquor Appalachia is famous for.

Varieties of Shine

OLE SMOKY® ORIGINAL MOONSHINE
For sippin’. A true moonshine experience. · Ole Smoky’s® Original Moonshine is an unaged corn whiskey made from corn grown by local farmers in East Tennessee. Their century-old recipe proclaims a grain bill of 80% corn, with the remaining 20% a secret that gives Ole Smoky® the distinct character and bold flavor of Tennessee moonshine. If you like whiskey, you don’t want to miss this one!

OLE SMOKY® APPLE PIE MOONSHINE™
Two great tastes of Americana that taste great together! · Ah… the smell of Grandma’s apple pie cooling on the windowsill. Ole Smoky’s® Apple Pie Moonshine™ captures the same authentic, delicious flavors – made with pure apple juice, ground cinnamon and other spices – blended with our homemade moonshine. At 40 proof, it’s very drinkable and goes down as easy as a forkful of sweet apple pie. Try it chilled or warm!

OLE SMOKY® BLACKBERRY MOONSHINE™
One of the joys of country living is picking wild blackberries. This fresh sun-ripened sweetness can now be found in Ole Smoky’s® Blackberry Moonshine™, a mason jar full of delicious flavor from their own family recipe. It’s perfect for sipping at a backyard barbeque – or better yet, on the front porch, where you can share with the neighbors. 40 Proof · It’s ripe for the pickin’!

Get your ‘Shine on with these Cocktail Suggestions!

Corn N Cola

• 2 parts Ole Smoky® Original Moonshine
• 2-1/2 parts cola

Smoky Mountain Apple

• 1 part Ole Smoky® Original Moonshine
• 3 parts Ole Smoky® Apple Pie Moonshine™ and cranberry juice

Moonshine Margarita

• 2 parts Ole Smoky® Original Moonshine
• 1 part lime juice
• 1 part simple syrup
• 1 part triple sec, fresh lime juice

Combine salt and sugar with zest of lime for rim of glass

Shine ‘N’ Seven
Equal parts:

• Ole Smoky® Blackberry Moonshine™
• lemon lime soda

The Dolly—Apple Pie Moonshine Martini
Equal parts:

• Ole Smoky® Apple Pie Moonshine™
• ginger ale

splash of lime juice
optional garnish: cherries and a lime slice

It turns out that the Margarita has some stiff competition! Meet the Paloma: a citrusy-sweet cocktail using the Southwest’s most beloved spirit. Celebrate Cinco de Mayo in style with this delicious drink!

What you’ll need…

• kosher salt
• grapefruit wedge
• 4 oz Straub’s fresh grapefruit juice
• 1 Tbsp fresh lime juice
• 1 tsp sugar
• 4 oz tequila (preferably reposado tequila)
• 4 oz club soda
• ice

Directions

Pour some kosher salt onto a plate. Rub the rim of a highball glass with a grapefruit wedge and dip the rim of the glass in salt. Combine 4 oz. fresh grapefruit juice, 1 tablespoon fresh lime juice, and 1 teaspoon sugar in the glass. Stir until the sugar is dissolved. Stir in 4 oz tequila, add ice, and top off with 4 oz. club soda. Garnish with a grapefruit wedge.

Eat like Don Draper! In this rich and decadent recipe, beef tenderloin is coated with pâté de foie gras and duxelles then wrapped in puff pastry and baked. Each bite exudes luxurious taste.

Beef Wellington is often prepared as a whole roast, but at Straub’s we prefer the individualized servings. These separately wrapped fillets are beautiful to display on a plate with a side salad and sautéed vegetables. Furthermore, you avoid the risks of destroying the puff pastry. With a totally wrapped roast, the duxelles may cause the bottom crust to become soggy and they can be difficult to cut in a manner that’s aesthetically pleasing. Don’t have time to cook? Just give our chefs 48 hrs notice and they can create this dish for you! Contact chef Fred Youngblood for pricing and minimum order information: 314.725.2121 ext.19

Makes 4 servings

INGREDIENTS

DUXELLES

• 2 Tbsp. unsalted butter
• 1 ½ lbs. medium mushrooms, finely chopped
• 1 oz. peeled, minced garlic
• 1 oz. peeled, minced shallots
• 4 sprigs fresh thyme, chopped
• 1 sprig fresh rosemary, chopped
• 2 ½ oz. white wine
• kosher salt & ground black pepper to season

BEEF WELLINGTON

• 4 – 8 oz. fillets of beef tenderloin
• 4 oz. pâté de foie gras (optional)
• 4 sheets of Puff Pastry
• 1 large egg
• 1 oz. water

DIRECTIONS

1. Begin preparing the duxelles by melting the butter in a sauce pan on medium heat.
2. Finely chop the mushrooms in a food processor or with a sharp knife. Mince the peeled garlic & shallots and chop the herbs.
3. Add ingredients from step 2 to the melted butter. Let reduce by half on medium heat. Be cautious of any splattering from the mushrooms releasing their water.
4. Add the white wine and just enough kosher salt and ground black pepper to taste. Allow this to reduce until it forms a dry paste. The total process of creating the duxelles should take no longer than 15 minutes.
5. Allow duxelles to cool in the refrigerator while you prepare the fillets.
6. Preheat your oven to 400ºF
7. Heat vegetable or olive oil in a thicker stainless steel* pan on medium heat. Allow oil to become hot before adding the fillets to the pan. Sear fillets for 2 minutes on each side for a medium finish.**
   *Make sure you use a heftier pan that isn’t “non-stick.” Non-stick pans will work, but won’t sear meats as well as traditional pans.
   **To adjust for a more rare or more cooked piece of meat, change the length of time in which you spend searing the fillets. Adjusting oven time will cause the pastry crust to under-/overcook.
   
8. Set fillets aside to cool for a few minutes.
9. Roll puff pastry sheets on a lightly floured surface. Apply approximately 3 oz. of the duxelles mixture towards the center of each sheet. If desired, add a thin layer (approx. 1 oz. each) of pâté de foie gras.
10. Place a fillet in the center of each topped puff pastry sheet and wrap the ends so that the meat is completely covered. You may use a fork to press the dough until it is firmly sealed.
11. Flip the beef wellingtons so the stuffed side faces upwards.
12. Create an egg wash by beating a large egg with an ounce of water and lightly brush it across the tops of the pastry crusts.
13. Place the beef wellingtons on a baking sheet and place in your preheated oven for 15-18 minutes until the crust turns light brown.
14. Remove from oven and enjoy!