Braised Beef Tongue
3-5 lb. Kobe beef tongue
1 lb. carrot, large dice
1 lb. celery, large dice
2 lb. onion, large dice
1 clove garlic
Thyme sprig
2 gallons beef stock

Caramelize onions, carrots and celery in a large heavy pot suitable for braising. Add beef tongue, garlic, thyme and the stock. Bring to a boil then reduce heat to simmer for several minutes. Skim and discard any foam that rises to the top. Then place pot in a 375 F oven and braise for 5-6 hours. Check every 30 minutes to ensure that the liquid does not dry, add more stock if necessary. When beef tongue is cooked through and no resistance is given to a knife inserted, remove from oven. Let cool to the touch and peel off skin. Strain the stock and reserve for later use. Dice the tongue meat into small dice and store in refrigerator.

Ravioli
8 oz. leeks, brunoise
8 oz. celery, brunoise
8 oz. carrots, brunoise
Diced beef tongue
½ gallon reserved beef stock
Fresh spinach
1 cup corn meal
1 cup Parmesan cheese

Pasta sheets
Egg wash

Sweat carrots, leeks and celery together with a little clarified butter. Add beef stock and bring to a boil, then slowly add some corn meal to thicken the mixture. It should be just thicker than a sauce and not as thick as polenta. Add the remaining ingredients, remove from heat and place in the cooler until ready to assemble raviolis. When ready to make the raviolis, have your egg wash, a sheet pan, extra corn meal ready before you bring the pasta out of the cooler, or it will dry and crack when you fold it. Remove pasta sheet and cut squares 4 inches on each side to make a perfect triangle. Brush two side edges of the pasta with the egg, then spoon a quarter-size portion of the tongue mixture into the center to forma smaller triangle inside the pasta. Fold the dough and repeat the process to make three raviolis for each person.

To Complete the Dish
2 lb. Alaskan halibut cheeks
16 beef tongue raviolis (previously assembled)
1 quart chicken stock
3 Tbs. chopped shallots
2 oz. fresh spinach
¼ lb. whole butter

Cook raviolis in boiling salted water for 8-10 minutes. Drain and set aside. Saute halibut cheeks in olive oil until they turn golden, turning as necessary. Add chopped shallots and chicken stock to pan, reduce liquid and simmer until the cheeks are just soft - do not overcook. Add butter, spinach and raviolis to pan, toss to heat through.

Arrange cheeks, ravioli and sauce onto plates and garnish with toasted parmesan cheese.

Grandma Mamie’s Sugar Cream Pie

• Sift together: 3 Tablespoons of flour, 1 cup of sugar, ¼ teaspoon of salt
• Using your pastry blender or a fork, cut in: 3 Tablespoons of butter
• Stir in: 1 teaspoon vanilla, a cup and a half of Milnot or cream, or half & half
• Pour it into an unbaked piecrust
• Sprinkle it with nutmeg
• Bake at 350 degrees until it is set.

Now, this may take about an hour. It will thicken and bubble and get a nice brown skim on the top.

Guinness and Harp's Favorite Treats

2 c whole wheat flour
2/3 c yellow cornmeal
1/2 c shelled sunflower seeds
2 eggs mixed with 1/4 c chicken broth
2 T corn oil
1/2 c chicken broth

Preheat oven to 350. Combine ingredients. Roll and use cookie cutters to make "cookies". Bake 25-35 minutes.

Boursin Cheese Spread
8 oz whipped butter
16 oz cream cheese
2 cloves garlic
1/2 tsp oregano
1/4 tsp each of basil, dill, marjoram, black peppery, thyme.

Blend all in mixer. Refrigerate overnite. Serve with crackers, veggies, French Bread

Hot Potato Salad
1 pkg Frozen O Brien Potatoes with peppers and onions
1 lb Velveeta diced into squares
1/2 c chopped onion
1/2 c Hellman's Mayonnaise
1/2 lb cooked bacon
1/4 c sliced olives
1/4 c bacon bits
black pepper to taste

Preheat oven to 325. Mix all above ingredients in bowl EXCEPT for olives and bacon bits. Put mixture in 3 quart baking dish.
Top with olives and bacon bits. Bake uncovered for 1 hour.
Serve hot!!

Shagalicious!!
Shagbark Hickory Syrup is unique to Indiana-- and offers a great alternative to regular maple syrup. Shagbark is nutty, earthy and much thinner than one might expect. Great for cooking or replacing maple syrup on your pancakes. Visit www.hickoryworks.com for more info.

Shagbark Hickory Glaze for chicken, turkey, duck, pork
1 cup Orange Juice
1 cup Triple Sec liqueur
1 quart Shagbark Hickory Syrup

Combine in large bowl. Glaze grilling meat every 15 minutes during cooking time.

Orange Sweet Potatoes
4 medium sweet potatoes
1/4 cup Shagbark Hickory Syrup
2 T butter
1/4 c orange zest
1/4 c orange juice
1/4 tsp each salt/pepper

Cook, peel and mash sweet potatoes. While hot add remaining ingredients. With hand mixer, whip till smooth. Transfer to baking dish and broil till tops are golden.

INDULGE! - Every once in awhile you just have to fire up the oven and bake. When you do, make these. And enjoy!!
Sylvia and Sean's Fantasy Bars
3/4 c butter
3/4 c margarine
1 1/4c sugar
11/4 c brown sugar
1 1/2tsp baking soda
1 1/2 tsp salt
1 T vanilla
3 eggs.
In large bowl combine ingredients. When mixed add:
4 c flour
Mix well. Then add:
12 oz pkg Nestle White Chocolate Chips
12 oz pkg Nestle Chocolate Chunks
8 Heath candy bars, roughly chopped

Mix batter and pour into greased 15X10 jelly roll pan.
Bake at 350 for 20-25 minutes.

Chipotle BBQ Glaze
1 can chipotle chilies
2 onions, minced
1 cup honey
1 cup cider vinegar
1 T Liquid Smoke
2 cups tomato paste
1 cup Red Cooking Wine
2 T salt

Caramelize the onions in honey; add chilies, vinegar, liquid smoke and wine. Slowly add the tomato paste. Puree and season.

Hazelnut Potatoes
4 potatoes, whole, peeled
½ cup Egg Yolks
4 oz. butter
Salt & White Pepper

Steam the potatoes for 30 minutes, or until fork tender; then bake for 10-15 minutes in 300° oven to dry out. Remove from the oven and mash in a bowl. Add the butter, yolks and season with salt & pepper. Once slightly cooled, form into desired shape; bread using the following recipe:

1 cup seasoned flour
1 cup egg wash
Combined:
1 cup breadcrumbs
½ cup Hazelnuts, ground

Dredge the potatoes in the seasoned flour; then dip into the egg wash. Coat with hazelnut breadcrumb mixture. Reserve until ready for use. To cook, sautee or fry.

Pork T-Bone
14 oz. Pork T-bone
1 Hazelnut Potato (above)
1 oz. Glaze (above)
3 oz. Vegetables

Grill pork. After it's cooked. brush with glaze and place in broiler for one minute. Fry potato and place at 10 o'clock on plate. Rest vegetables against potatoes and then rest pork against potatoes.

Hazelnut Vinaigrette
(37 portions)
1 cup Sherry vinegar
3 cups Salad Oil
¼ cup Shallots, minced
¼ cup garlic
¼ cup parsley, chopped
½ cup Frangelico
¼ cup hazelnuts, chopped
Salt & Pepper

Caramelize shallots and garlic in a sauté pan. Deglaze with Frangelico. Add vinegar and chill. Add oil slowly while whisking. Add hazelnuts and parsley.

Walleye Salad
3-4 oz. Walleye fillet
1½ oz. watercress
1½ Arugula
¼ cup orange segments
1 oz. hazelnuts, toasted
1½ oz. Vinaigrette (above)

Grill grouper, reserve. Toss the greens with vinaigrette, oranges and hazelnuts. Place on plate and top with grouper.