Month: December 2021

from the kitchen of Chef Matt Kershner

10-15 Servings

Amount	Unit	Ingredients
4	ea	Whole, certified Angus brisket
4	Tbsp	Cut and sifted thyme
4	Tbsp	Kosher salt
4	Tbsp	Black pepper, finely ground
2	Tbsp	Granulated garlic
2	Tbsp	Onion powder
2	Tbsp	Sweet smoked paprika
3	lbs	Carrots, peeled and large dice
3	lbs	Celery, large dice
3	lbs	Onions, sweet

• In 4-inch hotel pans, evenly distribute the carrots, onions, and celery into the bottoms of the pans.
• Remove briskets from plastic wrapping, and pat dry with paper towels.
• In a separate plastic container, combine spices and herbs and mix thoroughly.
• Trim excess fat from the tops of briskets, and then rub judiciously with spice blend.
• Cover pans first with plastic wrap, and the foil. Tightly close over pans.
• Place briskets in preheated 225° oven, and roast for approximately 12-18 hours, until you can easily pull meat apart with two forks.
• Remove briskets, let cool slightly, and then pull apart.
• Mix with pan drippings from cooking, and serve with heaty sides such as mashed potatoes or scalloped potatoes.

Chef Matt Kershner “The journey is part of the experience—an expression of the seriousness of one’s intent. One doesn’t take the A train to Mecca.” – Anthony Bourdain

from the kitchen of Chef Marissa DioGuardi 

8 servings

Amount	Unit	Ingredients
1	lb	Capellini pasta
2	Tbsp	Oil
6	Tbsp	Unsalted butter
4	tsp	Garlic, peeled and minced
1	tsp	Crushed red pepper
1¼	lbs	Shrimp (26/30)
1	tsp	Ground black pepper
2	Tbsp + 1 tsp	Salt
1	tsp	Italian seasoning
½	C	Grated parmesan
1	Tbsp	Lemon Juice
4	C	Fresh spinach
2	Tbsp	Fresh parsley, chopped

• Bring 5 quarts of water to a boil in a sauce pot. Once water is boiling, add 2 Tbsp of salt.
• Add the pasta and stir to keep the pasta from sticking. Once pasta is done, turn off the heat.
• Quickly and loosely drain the pasta into a colander in the sink. Noodles should still be wet. Do not rinse the pasta, though. The starch in the water is what helps the sauce adhere to your pasta.
• In a sauté pan over medium heat, combine the oil with the garlic, red pepper flake, 1 tsp of salt, and black pepper.
• Add the shrimp and cook until pink in color. Then add the spinach and Italian seasoning until the spinach has wilted.
• Turn the heat down to low and add in your warm pasta, butter, parmesan, parsley, and lemon juice before serving.

Chef Marissa DioGuardi