HOLIDAY COOKING featuring recipes from Westchester chefs
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At Piccinini Brothers, we know our way around the block. For nearly 100 years our family has been perfecting the craft of artisan butchery. You can taste our wellhoned passion and expertise in every bite. Whether you’re looking for custom-blend burgers for your next barbecue, a standing rib roast for a festive feast, or juicy housemade sausages for a family brunch, we’ll fill your order with the same attention to detail our chef-clients have come to expect every day. And we’ll deliver your order hassle-free right to your door.* Our commitment is to share with you the highest-quality, most flavorful and meticulously sourced all-natural products on the market, at prices we think you’ll like. Click the button below, explore, and experience our products for yourself. We think you’ll love them so much, you may never go back to the supermarket meat case again. That’s what it means to have your own neighborhood butcher.
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TABLE OF CONTENTS 4
LEMON & OREGANO BRINED TURKEY
6 GALBI JJIM (KOREAN BRAISED SHORT RIBS) 8 SKIRT STEAK WITH ROASTED CARROTS, ROMESCO, CARROT TOP SALSA VERDE 10 KEFTEDES (GREEK MEATBALLS) 12 LAMB SHOULDER 14 COALS’ AWARD-WINNING BURGER 16 LEFTOVER TURKEY PHO 18 SCRAPPY TURKEY PAELLA 20 PRIME RIB
HAVE YOUR ORDER DELIVERED STRAIGHT TO YOUR DOOR! WESTCHESTER COUNTY FAIRFIELD COUNTY NEW YORK CITY
LEMON & OREGANO BRINED TURKEY Makes 6 servings INGREDIENTS
DIRECTIONS
2 cup kosher or sea salt
1. Put sugar and salt in a pot and add white wine and 2 cups water.
1 cup cane sugar
2. Cook to dissolve sugar and salt. Add rest of ingredients. Put in a bucket or container large enough to hold turkey.
2 bunches of fresh oregano 1 T Dry Oregano 4 cloves garlic smashed
3. Add heated liquid and fill remaining container with COLD water.
10 Lemons Juice and Skins
4. Brine 12-24 hours.
1 Bottle Dry White Wine 1-14lb Turkey
5. Cook at 325 degrees for 2 to 2-1/2 hours with aluminum foil to cover. 6. Remove foil and finish the turkey for color at 400 degrees until delicious golden brown.
CHEF CONSTANTINE KALANDRANIS The Greekish Harrison & Nyack TheGreekish.com
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GALBI JJIM (KOREAN BRAISED SHORT RIBS) Makes 6 servings DIRECTIONS
INGREDIENTS 3 meaty English cut short ribs (~5lbs), fat trimmed 1 onion For Braising 1 cup soy sauce 1/2 cup Korean soju 1 medium pear (it doesn’t have to be Asian) 2 Tbsp minced garlic 1” ginger, peeled, grated or finely chopped 1/4 cup gochugaru (optional, use more if you want more spicy) 1 tsp Maesil Cheong (fermented plum syrup)
12 garlic cloves 3” ginger, sliced White portion of 1 dae pa (large scallion), halved
1-1/2 lb Korean radish, peeled if skin is thick, cut into 1 1/2” cubes 2 medium carrots, cut into 1 1/2” chunks Green portion of dae pa, in 1 1/2” pieces 25 gingko nuts, peeled 8 dried Korean dates 1/2 package tteokboki (long skinny Korean rice cakes)
Garnish Scallions, sliced on bias Red long pepper, sliced on bias
1. Rinse ribs, especially around bone area. Let them soak in cold water for ~ 30 minutes to draw out blood. Drain. 2. In a large Dutch oven that can hold the ribs in one layer, bring enough water to just cover the ribs, onion, garlic cloves, sliced ginger and sliced white part of dae pa. Bring it to a boil, uncovered, while skimming off brown bits and foam. Reduce heat to medium and cook for ~15 minutes. Remove short ribs to a plate. Strain stock to a large container, and refrigerate a few hours/overnight to solidify the fat and remove fat. 3. Combine ingredients for the braise in a bowl with 3 cups of beef stock. Taste. If it needs a touch of sweet, add Maesil Cheong or honey, 1 tsp at a time. The carrot, radish & dates will add sweetness so don’t overdue it. Bring to a boil, then cover and simmer at a reduced heat so it continues to bubble. You want it to be just fork tender, about 1 hour. 4. Add remainder of ingredients except rice cakes. Simmer, covered, until vegetables are just tender, ~20 minutes. 5. Add tteokboki and make sure they’re submerged in the liquid. Simmer, covered, until cooked ~20 minutes. At this point, your sauce should be reduced and shinier. Let it glaze the short ribs. Transfer to a plate or serve in the Dutch oven. Add garnish: scallions, red long pepper and a drizzle of sesame oil.
Sesame oil
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CHRISTINE YI
SKIRT STEAK
WITH ROASTED CARROTS, ROMESCO, CARROT TOP SALSA VERDE INGREDIENTS
DIRECTIONS
Skirt steak
1. Roasted carrots. Cut carrot tops and set aside. Toss carrots in olive oil, cumin, coriander, salt and pepper Pan sear carrots until you achieve the desired charred look on the outside. Don’t crowd the pan. Place on a sheet pan with parchment and roast at 400 degrees for about a half hour until carrots are tender. Set aside to cool.
Carrots with tops Butter Thyme Shallots Tomatoes Roasted red pepper Garlic Sherry vinegar Anchovy filets Almonds Lemon juice Olive oil Parsley Chili flakes White wine vinegar Salt Pepper
2. Carrot top salsa verde. Place carrot tops, 1 bunch of parsley, 1 shallot, 3 garlic, 1 lemon zested with lemon juice, 1/2 cup white wine vinegar and olive oil in a vitamix and purée until a smooth consistency. Salt and pepper to taste. Add chili flakes to taste (optional) 3. For romesco sauce. Roast one head of garlic, 3 plum tomatoes, 2 shallots, at 400 degrees for about 35 minutes. Set ingredients aside to cool and when all done put all ingredients in vitamix with 2 roasted red peppers, 3 anchovy filets and 1/2 cup of olive oil and sherry vinegar. Blend and season to taste.
4. To cook steak season both sides well. Heat up pan with grape seed oil. When oil is hot lay skirt steak down away from you. Cook the steak about 5 minutes on each side. When the second side is done cooking. Put a knob of butter, 3 garlic cloves and wine thyme and baste the steak in the butter.
After basting for about a minute. Set aside to rest. 5. Construct the plate. Build your plate by laying the romesco sauce down with the roasted carrots on top. If you want to get creative you can add other compliments such as picketed red onion, shaved fennel or crispy shallots. I also like to toss my carrots in olive oil and lemon before I plate. Cut your steak and set it next to the roasted carrots. Add your carrot top salsa verde to the steak and enjoy!
CHEF MIKE STELLATO L’inizio Ardsley LinizioNY.com
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KEFTEDES (GREEK MEATBALLS) Makes approximately 30 2-inch balls INGREDIENTS
DIRECTIONS
2lbs Piccinini Bros. Bolognese blend ground beef
1 tsp ground coriander
1/2 cup Panko breadcrumbs
2 tsp dried oregano
2 tbls Greek olive oil (doesn’t have to be Greek)
1/2 tsp cinnamon (sounds weird with meatballs but trust us)
1/2 cup chopped fresh parsley
1 tsp ground cumin
4 cloves garlic grated
1 tbls ouzo (optional) you can drink the rest but you have to say opa before every shot (Evan’s grandma loved this part!)
4 tbls fresh squeezed lemon juice
4 oz feta cheese cubed or crumbled
1 tbls fresh dill chopped 6 tbls grated onions
2 eggs
SHOP BOLOGNESE BLEND.
1. Mix everything together, but don’t over mix or you’ll get dense meatballs. 2. Bake them at 350–375 degrees, until golden brown and delicious (about 15–20 minutes). 3. Serve with tzatziki sauce or wrap it in pita and make a gyro.
CHEF EVAN KALOGIANNIS The Bit Dobbs Ferry TheBitDF,com
LAMB SHOULDER Makes 6 servings INGREDIENTS
DIRECTIONS
1 piece lamb shoulder on the bone ( about 5-7 lb)
1. Chop all Herbs and Garlic until fine. Add mustard, olive oil and lemon zest.
1 T Dijon 1 T Garli 1 T Fresh Rosemary 1 T Fresh Oregano 1 T lemon zest 1/4 Cup Olive oil
2. Rub over lamb and season with sea salt. 3. Put in a pan covered with aluminum and add an inch of water. 4. Cook 275 degrees for 5 hours and you will have the most amazing meat and juice. 5. Optional: Put in pita with tzatziki and tomato and enjoy or serve with mashed or lemon potato. CHEF CONSTANTINE KALANDRANIS The Greekish Harrison & Nyack TheGreekish.com
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COALS’ AWARDWINNING BURGER Makes 1 serving INGREDIENTS
DIRECTIONS
7 oz ground beef 80/20
1. Slice onions and place them in a colander. Sprinkle with 1 Tbsp salt and toss to combine. Let salted onions rest 1 hour so excessive liquid drains out.
Sliced cheddar cheese Potato roll Salt and pepper 1 lb unsalted butter 8 oz hot sauce 1/4 cup of honey 2 haas avocados, pitted and peeled 1 bunch cilantro, chopped Juice of 2 limes Salt and pepper PIckled onions: 3 large yellow onions 1 quart cider vinegar 2 cups water 1 cup agave syrup 3 tablespoons salt, divided
2. In a saucepan, combine vinegar, water and agave. Bring to a boil, add 1 Tbsp salt, shut off and let cool slightly. 3. Rinse excess salt off onions with cold water and add onions to vinegar mixture. Let cool one hour, then refrigerate, covered, at least 48 hours and up to 2 weeks. 4. Melt butter in saucepan on medium heat. 5. Add hot sauce and whisk to combine.
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6. Drizzle in honey and blend (immersion blender is best) to emulsify. 7. Let cool thoroughly. 8. Mash together avocado, cilantro and lime juice. Add salt and pepper to taste. Cover and refrigerate. 9. Light grill on high. 10. Loosely form burger patty and season liberally. 11. Grill potato bun and smear both sides with buffalo sauce. 12. Cook patty to desired temperature and melt cheddar on top. 13. 5. Assemble burger, put patty on bun and add guacamole and onions. Enjoy.
CHEF BILLY ETZEL Coals Bronxville, NY & Norwalk, CT coalspizza.com
LEFTOVER TURKEY PHO Makes 4-6 servings INGREDIENTS
DIRECTIONS
5-8lbs leftover turkey bones and meat removed for topping
1. In a large soup pot, add water and bones. Bring it to simmer .
5 quarts water
3. Add rest of ingredients and continuously cook for 2-3 hours over low fire (you dont wanna color the broth too much)
2 cinnamon sticks 2 star anise 2 clove 2 cardamon seed 2 bay leaves 1 tbl whole black pepper 2 inch ginger smashed but keep whole 1/2 cup whole garlic 1 bunch scallion 2 tbl sugar Salt to taste 1 packet rice noodles
2. Remove the froth in the first hour.
4. Check for seasoning again and add more salt if needed (usually takes a lot of salt). 5. Chill and remove the fat (we keep some). 6. Bring a large pot of water to boil and cook the rice noodles while bringing the broth to a warm temperature. 7. Add the noodles with 16 oz of broth in a bowl and garnish with pulled meats, cilantro, lime juice, sriracha, and hoisin.
Garnish: Sriracha, hoisin, lime wedges, cilantro, bean sprouts, leftover turkey meat
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CHEF MOGAN ANTHONY Village Social, Locali, Pubstreet, and Fatt Root Mount Kisco, Rye, & Pleasantville villagesocialkb. com/
SCRAPPY TURKEY PAELLA Makes 6 servings INGREDIENTS
DIRECTIONS
onions
1. Sauté sofrito (onions, bell peppers, garlic, leftover tomatoes and/or canned), salt & pepper, on medium heat until very soft.
bell peppers garlic 1 can of tomatoes 1-2 tbsp of paprika 1-2 tbsp of turmeric 1-2 tbsp of saffron Leftover grains: rice, quinoa, farro, barley leftover Thanksgiving vegetables
2. Add a tablespoon or two of smoked or regular paprika, turmeric, saffron. Can combine all or whatever you have. Cook a couple minutes. 3. Add any leftover cooked grains or uncooked rice from pantry. Stir to combine all. (Can also add any cooked legumes: lentils, chickpeas etc.) 4. Add leftover veggetables from Thanksgiving. 5. Shred or cube leftover turkey.
leftover turkey
6. Add vegetable or chicken stock.
vegetable or chicken stock
7. Cover and cook on medium heat until liquid absorbed.
olive oil
8. Finish with a drizzle (or more) of garlic-parsley olive oil. Season with salt and pepper to taste.
salt pepper
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CHEF LESLIE LAMPERT Ladle of Love Bronxville ladleoflove.com
PRIME RIB INGREDIENTS prime rib roast salt pepper DIRECTIONS 1. Season meat heavy with salt and pepper. 2. Roast at 425 degrees for 10-15 minutes to get it nice golden brown. Then I roast for 8 hours at 130 degrees until internal temperature reaches 130 for a perfect medium rare.
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CHEF EVAN KALOGIANNIS The Bit Dobbs Ferry TheBitDF,com
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