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Wood Oven-Roasted Veal Breast "Porchetta"

Executive Chef Jen Biesty

Serves 12

  1. Heat a wood oven or barbecue grill to 400 degrees Fahrenheit. Start with a nice big fire then let it cool down to 400 degrees. After that, you should add wood every 15 minutes to maintain the heat. If you are doing this on your grill, you can use the temperature gage to adjust.
  2. Have your butcher butterfly veal breast to an even 1-inch thickness; you should have a flat piece of meat about 8 inches by 14 inches. Sprinkle with salt and pepper and set aside.
  3. In a sauté pan, heat olive oil until it's smoking. Add the onion and fennel bulb, and sauté until softened and lightly browned, about 10 minutes. Add the ground veal, fennel seeds, pepper, rosemary and garlic.
  4. Cook until the mixture assumes a light color, stirring constantly for about 10 minutes. Allow it to cool. Add the chopped fennel fronds and eggs and mix well.
  5. Spread the mixture over the veal breast and roll it up like a jelly roll. Tie with butchers twine and place in roast pan on top of halved red onions.
  6. Place in oven and roast for 2 ½ hours, until the internal temperature reaches 160 degrees Fahrenheit. Remove and allow to rest for 10 to 20 minutes. Slice into 1-inch thick pieces and serve.

Ceviche with Fire-Roasted Poblano Peppers

Executive Chef Jen Biesty

{Makes 12 hors d'oeuvres or bites}

  1. Put warm, charred peppers into a bowl and cover with plastic wrap to allow them to steam. Wait 5 minutes and then remove plastic wrap.
  2. Remove the charred outside of the peppers with your fingers. (Do not use water because that will remove the oils that make the poblano taste so good.)
  3. Dice the peppers small and mix with fish pieces, along with the avocado, salt and Kaffir lime in a large non-reactive bowl.
  4. Mix together the fresh lime, fresh lemon and fresh tangerine juice.
  5. Pour the citrus juice over the fish and pepper mixture (it should float freely).
  6. Cover and refrigerate for a half-hour, until a cube of fish looks "cooked" at the center when broken open.
  7. Garnish with a wheel of lime and wild arugula. Add a dash of sea salt.
  8. Serve right away with corn chips.