Tag Archives | Spring 2012 Recipes


Ralph Perrotti, Executive Chef
Ho-Ho-Kus Inn & Tavern
1 East Franklin Turnpike, Ho-Ho-Kus
201.445.4115 hohokusinn.com

I created this dish when I was chef at Gabriel’s in New York City. I like to offer it on the menu in winter and spring because it’s rich. The best part of the recipe is the addition of the chocolate. It blends well with the “gaminess” of the venison.

¼ cup canola oil
4–4 ounce medallions of venison loin
2 tablespoons chopped shallots
¼ cup strong red wine
¼ cup strong beef stock
2 sage leaves
2 tablespoons chocolate (at least 65% cacao)
1 tablespoon butter

Season venison well with salt and pepper, heat oil in a heavy bottomed sauté pan. Sear off venison approximately 2 minutes each side. Remove from pan and let rest.

Pour off any oil remaining in pan, add shallots and sage leaves and quickly sauté about 1 minute. Add red wine, and reduce by 2/3, scraping bottom of pan.

Add stock, and reduce rapidly by 2/3. Swirl in chocolate until melted and remove from heat. Swirl in butter, and strain sauce over venison sauce.

Serve with simple roasted Yukon gold potatoes and roasted onions, and buttered cauliflower. (Serves 4)

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Dawn Nivison • Silverton Farms
1520 Silverton Road, Toms River

We try to eat greens, and sometimes you just don’t know what to do with them. [This recipe] is quick, it’s easy, you don’t have to think about it, and it’s good on a cold night.

3–4 tablespoons olive oil
1 tablespoon butter
1–2 cloves garlic, minced
1 pound pasta (we like organic linguine)
1 bunch kale (any kind will do; we love organic Red Russian)*
Pecorino Romano, grated
sea salt and black pepper to taste

Rinse the kale well, give it a quick chop and set it aside. Bring a pot of water to a boil for the pasta.

In a large skillet over medium-low heat, heat oil, butter and garlic for about 1 minute. Add kale, give it a stir, and let it steam and sauté, stirring occasionally. It cooks down a lot.

Cook pasta and drain. Add kale mixture and season with sea salt, black pepper and Pecorino. Serve immediately. (Serves 4–6)

* If using black kale, sometimes called lacinato or Italian kale, use 2 bunches.

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By Tom Richter

1 ounce Tomr’s Tonic
2 ounces gin
seltzer or carbonated water

Combine first two ingredients into a chilled rocks glass.Top with ice. Splash with 2 to 3 ounces of seltzer or carbonated water. Stir.

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Tomr's Tonic

Created by the staff at PDT in Manhattan

Jim Meehan, author of The PDT Cocktail Book: The Complete Bartender’s Guide from the Celebrated Speakeasy (Sterling Epicure, 2011), as well as a partner at PDT, explains howTomr’s Tonic landed behind his bar: “Tom works across the avenue at The Beagle and his handcrafted tonic is great. I love the refreshing bitterness it brings to a gin and tonic. [We] incorporate it into a signature twist on the classic Tom Collins, which we just put on the menu.”

1.5 ounces Plymouth gin
.75 ounces Tomr’s Tonic
.5 ounces grapefruit juice
.25 ounces lemon juice

Shake with ice and strain into a chilled Collins glass filled with ice.

Top with 1.5 ounces Moët Imperial Champagne.

Garnish with half a lemon wheel.

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Courtesy of Matt’s Red Rooster Grill, Flemington

2 green apples, peeled and chopped
¼ cup white balsamic vinegar
2 tablespoons honey
1 garlic clove, peeled
1 tablespoon shallot, chopped
¼ cup olive oil
Pinch of salt

Combine above ingredients in food processor or blender. Serve with fresh vegetables or as a healthier alternative for bread dip. Other uses include as a glaze for rchicken or salmon and as a dressing for bean or greens salads.

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Courtesy of Robin Winzinger, chef/owner
Robin’s Nest, Mount Holly

4 spears steamed asparagus
1 slice prosciutto
2 tablespoons softened cream cheese
½ cup heavy whipping cream
1 teaspoon Italian seasoning
1 tablespoon stone-ground whole grain mustard
salt and pepper

Preheat oven to 375°. Trim asparagus bottoms and steam stalks.

Mix cream cheese and Italian seasoning. Place prosciutto on parchment- or foil-lined sheet pan; spread cream cheese mixture over prosciutto. Add four spears of asparagus, vertically, on top of prosiutto, and roll into bundles.

Bake for 7–8 minutes.

Heat cream over medium heat in saucepan and add mustard.

Whisk together. Reduce until thick. Drizzle mustard sauce over asparagus bundle. Salt and pepper to taste.

(Serves 1.)

Editor’s note: Multiply the ingredients above for additional servings

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