Recipes by: Chef Michael Feker Chef Joe Muench Chef Natalia Radicevich Chef William Phelps Chef Karn WiletsChef Michael Feker Owner: Il Mito Restaurant Chef Joe Muench, Owner: Maxi’s Southern Comfort & Blue’s Egg Restaurants Chef Natalia Radicevich, Old Town Serbian Gourmet RestaurantChef William Phelps Café Manna, (vegitarian/green) Restaurant Chef Karn Wilets, The Good Life Catering

Caraway Mustard Pork Ribs by Chef Michael Feker of Il Mito’s Restarunt

 

Ingredients for dry rub  1 tsp of dry mustard  1 tsp of caraway seeds ground  1⁄4 tsp of cayenne pepper  1⁄2 tsp of black pepper  1 tsp salt  2 tsp of cinnamon  1⁄4 tsp garlic powder  1 tbsp spoon of brown sugarIngredients for ribs  4, 1-lb pork baby back ribs  1⁄2 cup your favorite barbecue sauce  1 can of diced pineapple drained  1/2 cup of brandy  1/2 cup chicken stock  1 tbsp Dijon mustard

 

Directions (steps 1-3 can be done 1 to 3 days in advance) 1. Combine the dry rub and rub the mixture evenly on both sides of your ribs. Arrange the ribs in a single layer on an aluminum covered and oiled baking pan (use 2 baking pan if necessary to insure single layer placement) let sit for 20 minutes in the refrigerator.2.Preheat oven to 375F place 4 ice cubes in each baking pan and half of the brandy divided evenly between each pan cover with another aluminum foil and seal well yet leave room for heat expansion, place in the oven (middle rack) and let cook for 55 minutes, remove from oven and let sit and cool covered. (15 minutes).3.Meanwhile bring the chicken broth to a simmer. Add remaining brandy and bring to a simmer again. Shut off the heat and add pineapples, Dijon mustard and barbecue sauce and once cool. Blend in a blender and set aside covered with wrap.4.Start your grill with a good flavored charcoal such as mesquite to a medium heat (or broiler) Coat your grill rack with a non-stick, place your ribs on the grill and brush with barbecue sauce mixture continue grilling until well glazed to your liking (minimum 10 minutes per side) brushing and turning often.Enjoy!©2011 CMF Entertainment, LLC All Rights Reserved

Corned Beef Hash by Chef Joe Muench of Blue’s Egg Restaurant Ingredients: • Canola Oil 2-3 T. • Onion, diced 1 large • Potatoes, russet 4 medium • Corned Beef 1 # • Rosemary, minced 1 T • Chicken Broth 1/2 to 1 C • Salt Taste • Pepper TasteButter for reheating. Poached Eggs 6-8. Chopped fresh Parsley Method: • In a 12″Non-stick sauté pan heat the oil. • Add the potatoes and cook until softened, 8-10 minutes. • Add the onion and continue to cook until the onions are softened and the potatoes are cooked through. 5-8 minutes more. • Add the corned beef and rosemary and continue cooking for 5-10 minutes. • Stir in the chicken broth and cook until all the ingredients are mixed together. 5-7 minutes • Season with salt and pepper. • Set aside and allow to cool. At this point, this can be done days in advance. • To reheat: • Set a 12″ non-stick sauté pan on medium heat and allow to get hot. • Add the butter and coat the bottom of the pan. • Add the hash and turn the burner up to high. • Caramelize the hash on one side. 8-10 minutes. • Flip and caramelize on the other side 5-7 minutes. • Slide onto a serving platter. • Top with poached eggs and garnish with chopped parsley. • Serve Family Style with Toast on the side and any other breakfast treat you can think of….Enjoy!

Veal Provence by Chef Natalia Radicevich of Old Town Serbian Gourmet Restaurant

 

Ingredients: (2) 4 oz veal 1/3 cup of vegetable oil 2 tablespoons of butter 1/2 cup of flour. Reserve one tablespoon and set aside. 1 whole lemon 1 teaspoon of garlic 1/2 cup of good dry white wine 1/2 cup veal stock or chicken stock 1 tablespoon of chopped parsley salt pepper

 

Directions:Take veal and lightly tenderize it and sprinkle salt. Place flour on a large plate spread out and place veal on flour and coat lightly. Heat pan on medium heat with oil and 1 tablespoon of butter. Place veal in pan and brown on both sides.Take veal out of pan and set aside.Reduce heat to low and take lemon and cut half the lemon into slices. Reserve other half of lemon. Put lemon slices in pan, sprinkle flour, garlic, veal stock, parsley and use a wooden spoon to scrape up the bottom of the pan as you are mixing these ingredients. Add the wine. salt and pepper to taste.Place the veal back in the sauce. Coat both sides of the veal with sauce cook for a few minutes. Turn off the flame and serve.Enjoy!

Roast Beet Tartar (V & GF) By Chef William Phelps of Café Manna (Vegitarian & Green) Restaraunt

 

Ingredients:• 2 lbs whole beets • 3 shallots, minced • 8 cornichons, minced • 2 T capers, washed & minced • 1 T parsley, chopped • 1-2 T sherry vinegar • 2 T veganaiseCafé Manna is proud to be one of the first 100% vegetarian restaurants in Southeastern Wisconsin and THE the first Certified Green Restaurant® in Wisconsin.

 

Directions: -Preheat oven to 375 degrees-Toss whole beets in oil, wrap in aluminum foil and roast until tender-Refrigerate until cool then peel & mince-In a large bowl combine remaining ingredients with the beets and add salt & pepper to taste-Serve chilled.Enjoy!

Spiral Pasta with Pumpkin Cream Sauce by Chef Karn Wilets of The Good Life Catering

 

Enjoy!