Burrata Caprese

Ingredients:

1ea burrata 4oz 

18ea cherry tomatoes, minced 

¼ clove garlic, minced 

2T extra virgin olive oil

6ea Cherry Tomatoes, cut in half

2T day old bread, diced  

10ea Small Basil leaves

Coarse Sea Salt

Fresh Cracked Pepper

Finishing Olive Oil (preferably Tuscan or Sicilian)

Directions:

1. In a pan fry the diced bread in plenty of olive oil, stirring often.
2. Once golden-brown delicious remove onto a paper towel and season with a pinch of salt. 
3. In a kitchen bowl add both minced and sliced tomatoes, garlic, 2T olive oil, and basil leaves. 
4. Taste and season as desired with a pinch of salt.
5. In a shallow bowl, add the tomato mixture reserving 2T. 
6. Add the burrata on top. 
7. Add the crispy diced bread.
8. Add the remaining 2T of the tomato mixture.
9. Add coarse sea salt, fresh cracked pepper, and a drizzle of finishing according to taste.

Antico Steak

Steak Ingredients:

1ea 10oz prime outside skirt, hanger steak, flat iron, or rib cap

1 T coarse sea salt 

Fresh cracked pepper

Juice of ½ lemon

Finishing Olive Oil (preferably Tuscan or Sicilian)

Salsa Verde Ingredients:

5T Italian parsley, minced 

1t garlic minced 

1T capers, soaked and minced 

1T anchovy fillet, minced 

1T lemon juice

5T olive oil

1T small basil leaves 

1T picked Italian parsley 

1ea lemon cut into supremes (segments without pith of skins)

1 pinch salt, pepper, chili flake

1oz day old bread, diced  

Directions for the Salsa Verde 

1. Combine herbs, garlic, capers, anchovy, and lemon in a bowl.
2. Fold in the olive oil.
3. In a pan fry the diced bread in plenty of olive oil, stirring often. 
4. Once golden-brown delicious remove onto a paper towel and season with a pinch of salt. 

*Chef tip:

When cooking with a wood or charcoal fire it is important to patiently let the fire break down into embers before cooking. Meat cooked over direct contact with flame does not taste as good as meat cooked over embers and coals.

Directions for the Steak

1. Light the grill or set a broiler to the closest setting.
2. Dry the steak with a paper towel.
3. Season the steak with sea salt and fresh cracked pepper. 
4. Cook over direct heat until charred grill marks appear and meat is cooked to desired doneness.
5. Recommended for medium rare is 3-5 minutes. 
6. Remove the steak to a plate and squeeze the half lemon over it.
7. Rest for 5 minutes before slicing against the grain.
8. Spoon salsa verde over the sliced steak.
9. Add the crispy diced bread. 

No Bake Ricotta Budino

Ingredients:

1 cup ricotta, preferably sheep’s milk

½ cup mascarpone 

5T sugar

5T chocolate, bittersweet chopped

Directions:

1. In a kitchen bowl combine ricotta, mascarpone and sugar.
2. Fold together until sugar is well incorporated.
3. Scoop into desired glass or serving bowl. 
4. Top with chopped chocolate.

Shrimp-Strawberry Lettuce Wraps

Ingredients:
½ lb Shrimp, butterflied

1.5 t This Little Goat went to Thailand spice (or substitute to make your own crunchy topping)

• • 2 Tbsp unsweetened coconut cream
  • 1 tsp lime zest
  • ½ tsp fresh ginger, grated
  • 1/8 tsp coriander
  • 1/8 tsp Thai long peppercorn, ground

1 Avocado, diced and seasoned with a little salt
4-6 Strawberries, sliced about 1/4 inch
Pickled red onion (see recipe below)
Simple vinaigrette (see recipe below)
Chopped peanuts
Torn mint

Directions:
1. In a small bowl, season shrimp with spice and a pinch of salt.
2. Heat a large sauté pan over high heat.
3. Add in a drizzle of cooking oil.
4. Add in the shrimp and stir-fry until just cooked through. Let it cool slightly.
5. To enjoy, add a little avocado, strawberry, shrimp, and pickled red onion to each lettuce cup
6. Drizzle with a little vinaigrette.
7. Garnish with chopped peanuts and torn mint.

Simple Vinaigrette
Ingredients:
2 T Pickling liquid from onions
1 t Fish sauce or tamari/soy sauce
2 T EVOO

Directions:
Mix together.

Pickled Red Onion
Ingredients:
2 Cup red wine vinegar
1 Cup sugar
2 T salt
1 t red pepper flakes
1 t coriander seeds
1 Quart sliced red onion

Directions:
1. Boil vinegar with salt, sugar, and spices.
2. Pour over veggies.
3. Let sit until room temp then cover and refrigerate.
4. Let sit overnight.

Beef Short Ribs

Ingredients:
3 lb Beef short ribs (English cut)
Salt
1 Large sweet or Spanish onion, julienne

1 Cup This Little Goat went to Hong Kong sauce (or substitute to make your own sauce)

• • ¼ cup tamari soy
  • ¼ cup kecap manis sweet soy
  • 2 Tbsp red wine vinegar
  • 2 Tbsp shallot, minced
  • 1 Tbsp dark brown sugar
  • 1 Tbsp ginger, minced
  • ½ Tbsp garlic, minced
  • ½ Tbsp Dijon
  • ¼ tsp ground mustard seeds
  • ¼ tsp cinnamon
  • ¼ tsp ground coriander
  • ¼ tsp fresh ground black pepper

Cooking oil
Pickled red onion, mint, mungbean sprouts (optional garnish)

Directions:
1. Preheat oven to 300 degrees.
2. Season short ribs generously on all sides with salt.
3. Heat a large sauté pan over high heat. Brown all sides until deep golden brown.
4. Transfer to a baking dish that you can cover with foil or to a casserole dish with a lid, packed tightly to encourage better cooking.
5. Leave the short rib fat in the pan, add in the onions and sweat them over medium-low heat until transparent.
6. Season the onions with a little salt while cooking.
7. Put onions all over the top of the short ribs.
8. Pour This Little Goat went to Hong Kong over everything.
9. Cover tightly and transfer to the oven to cook low and slow for about 3 hours. Beef should get tender and juicy.
10. Serve with caramelized onions.
11. Top with pickled red onions, mungbean sprouts and mint (all optional but tasty!)

Chocolate Cake

Ingredients:
3/4 Cup All Purpose Flour
1/2 Cup Sugar
3/4 tsp Kosher Salt
1/2 tsp Baking Powder
3 Tbl Cocoa Powder (the darker the better)
1+1/2 tsp Apple Cider Vinegar
1/2 tsp Vanilla Extract
1/2 Cup Water
3 Tbl Oil (grapeseed/avocado/whatever neutral flavored cooking oil you like)

Directions:
1. Preheat still oven to 350 F.
2. In a bowl, whisk together all-purpose flour, sugar, salt, baking powder and cocoa powder until its combined and any lumps are gone.
3. Stir in apple cider vinegar, vanilla, water and oil until completely incorporated.
4. Divide batter into 2 large greased muffin tins(depending on the size of your muffin tins) and bake for 25-35 minutes or until a knife comes out clean when inserted in the middle.
5. Remove the cakes from the tins and cool completely and serve with cocoa whip and passion fruit honey (recipes below).

Cocoa Whip
Ingredients:
1 Cup Heavy Cream
2 tsp Cocoa Powder
2 tsp Powdered Sugar

Directions:
1. Whisk all ingredients together in a stand mixer or by hand until soft peaks form.
2. Keep in refrigerator until needed.

Passion Fruit Honey
Ingredients:
3/4 Cup Honey
One ripe passion fruit
Splash lime
Pinch salt
Directions:
1. Cut passion fruit in half and scoop all of the insides into a bowl with the honey.
2. Stir until combined and season with a little lime juice and salt until it tastes yummy.

Plating:
1. Break the cakes in half and place them ‘break side up’ in the center of a plate.
2. Spoon a generous portion of the cocoa whip on top of the cake.
3. Stir up the passion fruit honey and spoon a big spoonful on top, make sure to include some of the crunchy seeds. Enjoy!