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Main Dishes

From Our Kitchen to Yours

Cubano Sliders

with Applewood Smoked Ham



Yield: 16 portions

Time: 20 minutes

  • 8                Hot Dog Buns

  • 1    Lb        Applewood Smoked Ham

  • 12  Slices  Swiss Cheese

  • 16  Ea        Pickle Chips drained well

  • 1    Cup     Mustard Mayo - see recipe below

  • 1/4 Cup     Whole Grain Mustard

Mustard Mayo

  • 1 Cup         Mayo

  • 1 Tbsp        Dijon Mustard

  • 1 Tbsp        Yellow Mustard

Vietnamese Noodle Salad

with Spicy Fish Lime Sauce


Filet the hot dog buns in half, leaving all buns attached at the seams.  Spread an even layer of mustard mayo on both sides.  Layer the Swiss on the bottom half of the buns and then the ham.  Schmear the whole grain mustard over the ham, and top evenly with pickle chips.  Place top buns on top.


Cut the buns at the seams and then trim the ends off.  Now cut the buns in half to achieve mini slider sized sandwiches. 


Vietnamese Noodle Salad_edited.jpg



Fill a large pot with cold water; place on high heat and let simmer.  Add the noodles, turn off the heat and stir periodically so they do not stick; let rest for 10 minutes. Drain the noodles and place in a large bowl of cold water to thoroughly chill.  Toss the romaine, tomatoes, cucumber and carrots with the dressing and garnish with the remaining 3 ingredients.


Combine all ingredients in a bowl until the sugar is dissolved. Dressing should be salty, sweet and sour.  Adjust with lime, sugar and fish sauce to personal taste.


Yield: 5 lunch portions

Time: 1 hour

Amount Ingredients 


  • 1/2 Lb         Rice Stick Noodles, medium thickness 

  • 1/3 Head    Romaine, chopped

  • 1/2              Roma Tomato, julienned 

  • 1/3 Bunch  Scallions, sharp bias cut

  • 1    Cup       Dressing, see below

  • 1/3 Bunch   Cilantro, rough chopped 

  • 1/2              Jalapeno, cut into rings

  • 1/2 Ea.        Cucumbers, English peeled,

                          deseeded, cut into sharp bias cuts

  • 1/3              Carrot, large peeled

                          and peeled into thin narrow ribbons 


  • 1                 Lime, juiced

  • 1 Tbsp        Sriracha 

  • 1/4 Cup      Sugar, white

  • 2 Tbsp        Vinegar, white

  • 2 Tbsp        Water

  • 1/3 Cup      Fish sauce

(substitute with Tamari for gluten free/vegan option)

Pork Ribs with Chile Ancho BBQ Sauce 

Charred Pineapple & Shiso Salsa 

BBQ Pork Ribs



For the Dry Rub, Start with combining all ingredients in a mixing bowl. Next rub the mixture onto the Pork Ribs. Allow the Ribs to marinate overnight or up to two hours prior to cooking. 

In a 275 F preheated oven, slow roast the Ribs until tender, about 4 hours. Check the Ribs by pulling one bone out from the flesh, if there is resistance allowed to continue to roast. If the bone comes out clean, The ribs are done. 


For the Pineapple Salsa, cut and peel the pineapple, once peeled cut into ¼’s, remove the core and grill till charred and caramelized, once charred small dice into ¼ of an inch and reserved.  For the Bellpepper simply char over open flame till “blackened” place into a bowl and cover

with plastic wrap. This will allow the pepper to humidify making it much more simple to peel the skins away, about 15 minutes. Next peel away all skins and seeds from the pepper, small dice and reserve. Lastly combine remaining ingredients and season to taste. 


For the Chile Ancho BBQ Salsa start by removing the stem and seeds from the pepper, next toast the chile on each side in a skillet on medium heat until the room is filled with a smokey fragrance. Once toasted simply steep the chile peppers in hot water until the pepper is rehydrated, about 1 hour. Next place the peppers in a vitamix blender with a touch of the soaking liquid and blend until smooth. Add this paste to your BBQ Sauce. 


To serve brush the Ribs with Pork Salsa and spoon over the Pineapple Salsa. 

Pairs well with a 32 Degree Ice Cold Beer . 




Prep Time: 1 hours 

Cook Time: 4 hours

Total Time: 5 hours

Servings: 4

Dry rub 

  • Brown sugar 2 Tbsp

  • Cumin  1tsp

  • Cayenne 1 tsp

  • Smoked paprika  1tsp

  • Chipotle power   1Tbsp

  • Granulated garlic 1Tbsp 

  • Granulated onion 1Tbsp


Pineapple Salsa & Shiso Salsa

  • Pineapple  1 head 

  • Red onion 1 each 

  • Jicama 1 each 

  • Red Bell Pepper  1 each 

  • Shishio leaf 4 each 

  • Jalapeno 1 each (deseeded and deveined)

  • Chives 1 tsp 

  • Juice of Lime 1 each 

  • Extra Virgin Olive Oil  2 tsp 


Chile Ancho BBQ

  • BBQ Sauce (Store Bought)  1 cup 

  • Chile Ancho 2 pods 


Pork Ribs 1 Rack 

Rosemary Chicken

with Parmesan Gnocchi & Spring Vegetables

Rosemary Chicken with Parmesan Gnocchi and Spring Vegetables


Chicken - Place about three feet of butcher’s twine under the chicken, just behind the wings. Pull the twine over and around the wings. Then, by crossing the twine underneath the tip of the breast, pull the wings snug against the bird. Wrap twine over and then under the legs and pull the legs tight while pushing towards the thighs to remove slack. Flip the chicken over and cross the twine over the tail of the chicken. Pull tight, then tie off with a knot and trim the extra twine. Stuff the cavity of the chicken with garlic cloves, a lemon cut in half and 1 tsp salt. Season the chicken by drizzling it with olive oil, salt, pepper, chopped garlic, rosemary and fennel seeds. Allow to marinate up to two hours or overnight.  Preheat the oven to 325F.  In a shallow roasting pan, place chicken breast side up and roast until internal temperature reaches 165F. The skin should be golden brown. Allow the chicken to rest for about 45 minutes to allow chicken’s juices to be retained before carving.  


Gnocchi  In a medium size pot combine water, butter, salt and white pepper. Once butter has melted, turn the heat down to low, add flour then begin folding with a wooden spoon for about a minute. Place the mixture into a stand mixer with a paddle attachment, set on low speed allowing the dough to cool slightly, about 1- 2 minutes. Add the eggs to the dough one by one until combined, next add the parmesan. Place the mixture into a pastry bag (or zip lock plastic bag), cut the tip or a corner and set aside.

Bring a pot of salted water just below a boil and begin piping ½ inch long gnocchi dumplings into the water, using a butter knife or kitchen shears to snip the dumplings from the bag.  

Once the dumplings float, they are ready. Place gnocchi dumplings on a tray to cool completely. 

Once cooled, in a hot non stick pan, sear the dumplings till golden brown, add peas, broccoli   florets and white onion, allow to saute. Garnish with chervil and lemon zest 

Pickled Pearl Onion - start by cleaning off the papery husk. 

Next  combine sugar, apple cider vinegar, salt and water, bring to a boil and pour over the pearl onions, allow to pickle overnight or up to 24 hours 


Chicken Jus - start by combining the chicken stock and thyme into a sauce pot. 

Reduce by half, season with salt and pepper, slowly whisk in cold butter till emulsified. 



Rosemary Crusted Whole Chicken, Peppered Chicken Jus  served with 

Lemon Parmesan Gnocchi, Buttered Peas, Caramelized Onion, Pickled Pearl Onion.

Whole Chicken 

  • 2 1/2 -3 pound organic chicken organic,

  • free range or cage free 

  • 2 cloves whole peeled garlic 

  • 1 lemon 

  • 2 tsp salt 

  • 1 tsp cracked pepper 

  • 1 tsp fennel seed 

  • 2 ounces olive oil 

Chicken Jus 

  • 2 cups Chicken Stock (homemade or store bought) 

  • 2 cloves Garlic 

  • 2 sprigs Thyme 

  • 1 tsp Black Pepper 

  • 3 Tbsp Butter 

  • 1 lemon, juiced and strained


Lemon Parmesan Gnocchi 

  • 2 cups all purpose flour  

  • 8 Tbsp butter 

  • 1 cup water 

  • 1 whole lemon, zested 

  • 2 ounce grated parmesan cheese 

  • 1 tsp salt 

  • 1 tsp white pepper 

  • 3 whole eggs 


Pickled Pearl Onion

  • ½ lb pearl onions 

  • 1 cup apple cider vinegar

  • 1 cup water 

  • 4 tsp granulated sugar 

  • 1 tsp salt 



  • ½ cup frozen peas 

  • 10oz broccoli - Blanched   

  • ½ bunch chopped chervil (Can substitute with a mixture of fresh parsley and tarragon)


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