Wild-Caught
Monk Fish
$1399 PER LB.
Bilinski’s Organic
Sage Breakfat
Chicken Sausage
$799 EACH
Bilinski’s Organic
Apple Breakfast
Monk Fish Curry by Alex Grant
INGREDIENTS:
• monk fish, 1lb cubed
• 2 carrots, diced
• 1 celery stalk, diced
• 1/2 medium onion, diced
• 4 garlic cloves, minced
• 1lb green beans, trimmed
• 2 sweet potatoes, cubed
• 1 tablespoon fish sauce
• 3 tablespoons red curry paste
• 1 tablespoon curry powder
$799 EACH
Chicken Sausage SAVE $2.00/lb. SAVE $1.00/ea. SAVE $1.00/ea.
Olmais
Aged White
Wine Vinegar
$1399
EACH
SAVE $2.00/ea.
• 1 can coconut milk
• 2 cups fish or vegetable stock
• Optional toppings: lime wedges, bean sprouts, cilantro
INSTRUCTIONS:
1. Preheat oven to 450 degrees.
2. Place sweet potatoes on a baking sheet and season with olive oil salt and pepper.
3. Cook in the oven for 20 minutes, flipping halfway through.
4.Sauté onions, carrots and celery for five minutes on medium heat. Add garlic and cook for another minute.
5. Season everything with salt, pepper, curry powder and curry paste. Cook for another five minutes.
6.Add fish sauce then your stock of choice and bring to a slow boil. Cover and cook on low for ten minutes.
7. Uncover the curry and add the green beans and any other vegetables of your choice (broccoli, zucchini or spinach is great).
8. Cook for an additional five to ten minutes.
9. Add the coconut milk, bring curry back up to a boil then place in the monk fish.
10.Cover and cook for five more minutes.
11.Serve with sweet potatoes and toppings such as bean sprouts, lime wedges and cilantro. Enjoy!
Stuffed
& Apple
Pork Chops with Cider Sauce
INGREDIENTS:
• 6 tbsp. unsalted butter, divided use
• 1 rib celery, diced
• 1 tart apple, we used Granny Smith, cored and diced
• 2-inch piece of leek, white and light green parts only, halved and thinly sliced
• Kosher salt & freshly ground black pepper
• 3 leaves fresh sage, finely chopped
• 1 tsp. fresh thyme leaves, chopped
• 3 cups cubed challah bread, or brioche
• ½-1 cup chicken stock
• 1 tsp. neutral oil
• 4 Heritage Pork Chops, Boneless or Heritage Pork Chops, Double Cut
• ½ cup hard apple cider, or dry white wine
• 1 container Veal Demi-Glace
COOKING INSTRUCTIONS
1. Heat 3 tablespoons of butter in a large skillet over medium-high heat. Add celery, apple, and leek; season with salt and pepper. Sauté until mixture is softened, about 3-4 minutes. Add sage and thyme, mix well then remove from heat.
2. Scrape the apple mixture (with its butter) into a mixing bowl along with challah. Add ½ cup of the chicken stock and toss well. Add additional chicken stock until stuffing is fully moistened. Set aside to cool completely.
3. Heat oven to 375 degrees F. Place a rack over a rimmed sheet pan and set aside.
4. Using a sharp paring knife, cut a horizontal pocket in the center of each chop being careful to leave a 1/2-inch margin all the way around. Stuff each pork chop with a portion of stuffing and secure the edge with toothpicks. Season both sides of each chop with salt and pepper.
5. Heat the oil and 2 tbsp. of butter in the same skillet over medium-high heat. Brown the pork chops on all sides, about 8 minutes total. Place the chops on the prepared baking sheet and into the oven. Cook until an instant-read thermometer placed in both the chop and the stuffing registers 145F, about 10-15 mins. Rest chops on a cutting board tented with foil.
6. While the chops are resting, make the sauce. Pour off any oil/rendered fat from the skillet and return it to medium-high heat. Carefully pour in the cider, scraping up any browned bits on the bottom of the pan. Cook for about 2 minutes then stir in demi-glace. Continue to cook until mixture reduces by half then lower heat and whisk in remaining butter. Taste sauce for seasoning, adding salt and/or pepper, if desired. Serve chops with warm cider sauce.
Recipe courtesy of D’Artagnan
