Chicken Meatballs and Skirt Steak


Chicken Meatballs & Gnocchi, Smoked Garlic, San Marzano Tomato Cream, Parmesan, Oregano Crisps

Serves 4-6


1-1.5 # Ground Chicken

1 oz. Garlic confit

1 tsp. Dried Oregano

2-3 oz. Chicken fat

2-3 oz. Red wine Vinegar

3-4 tbl. Chopped Basil

2-3 tbl. Ricotta

3-4 tbl, grated Mozzarella

2-3 tbl. grated Parmesean

2 whole eggs

Combine all ingredients. Roll into 1-2 oz. balls. In a large saute pan fry a small amount to test seasoning. Fry the rest of the balls until brown on the outside, place in a large sauce pot. These meatballs should still be undercooked in the middle. Finish cooking in the tomato sauce.


1/2 c. semolina or medium ground Polenta

1 # Yukon Gold Potato or russet potatoes


1 c. 00 Flour

1 large Egg

2-4 c. kosher salt

Spread kosher salt on a baking pan and lay potatoes on top, cover with a little of the salt. Heat an oven to 350 degrees, and bake for 45 min. or until fork tender. Hold at room temperature until cool. Peel and remove the middle of the potatoes. Pass through a food mill onto a floured board. Add mascarpone and egg, mix by hand slowly incorporating flour. Using two hands roll dough into long thin tubes, cut into 1- 1 1/2 inch length pieces, toss in semolina. Blanch the gnocchi in salted water until they float, shock in an ice bath. Strain and toss in more semolina, lay out on sheet pan until pick up.

Tomato Sauce

28 oz. San Marzano Tomato (1 medium can)

1 c. Chicken stock

1 c. White Wine

1 tbl. Oregano

4 sprigs Thyme

2 fresh Bay Leaf

1 tbl. Garlic puree

1/4 c. Cream

4-6 oz. Butter

In a large sauce pot on medium heat, saute garlic in neutral oil. Add bay leaf, thyme and white wine. Reduce until almost dry. Add tomatoes and chicken stock. Reduce until almost sauce consistency, puree in blender or with a hand blender. Return to pot and add cream and butter, bring to a simmer and pour over meatballs. Simmer with meatballs for 15 minutes, transfer to refrigerator over night.

Oregano Crisps

8 pieces Chicken skin

8 oz. Chicken fat

1 tsp. Oregano

1 tbl. grated Parmesan

Using a medium pot over medium heat cook the chicken skin in the chicken fat for 30-40 minutes. Take chicken skin, pat dry and place in a dehydrator for 3-6 hours. Bring chicken fat up to 300 degrees and fry the dries chicken skin. When crisp and brown, toss in a bowl with parmesan and oregano.


1 chunk of Parmesan


1-2 oz. evo

1-2 oz. butter

In a large saute pan over high heat add evo, butter and gnocchis, fry until golden brown and crispy. Heat meatballs in sauce and add gnocchis. Spoon onto plate or into a bowl. Shave parmesan with a microplane over meatballs and gnocchi, garnish with oregano crisps.

Grilled Creekstone Skirt Steak, Arugula Pepita Pesto, Asparagus and Hayden Mills Farro

Serves 4

Skirt Steak

4 4-6 oz. portions skirt steak

4-5 sprigs cilantro

2-3 cloves garlic

1 can Tecate

1 ziplock bag

Crush garlic cloves, place all ingriedients in a ziplock bag, refrigerate for minimum 6 hours, maximum 24 hours.

Grill over hardwood or gas until internal temp is 130 degrees and allowed to rest for at least 10-15 minutes. If serving warm, reheat on grill or in an oven for 3-5 min, or until desired temperature. If serving cold, refrigerate for an hour. Slice, as thin as possible, on a bias against the grain.


1-2 tbl. Evo

1-2 cloves garlic, minced or pureed

Cut and discard the bottom 1/3 of the asparagus. Toss the asparagus in oil/garlic mixture and season with salt and pepper. Grill or bake until tender, cool for 20 minutes at room temp. Cut the top 1/3 and leave whole. Cut the middle 1/3 on a bias in 1/2 inch pieces, save for farro.


1 c. arugula

1/2 c. Cilantro

1/4 c. Pepitas

1-2 cloves garlic


1 tsp. Cumin

1 tsp. Allspice

1 tsp. chipotle powder

1 tsp. Black Pepper

1 tbl. Orange juice

1 tbl. lime juice

1 tsp. Honey

1tbl. Cider vinegar

Soy to taste

Worcestershire to taste

Toast pepitas, cumin, allspice and black pepper. Place all ingredients into a blender or large cup or a hand blender.


1.5 c. farro

3 c. Chicken stock

1-2 cloves garlic crushed

2 sprigs thyme


1 tsp. cumin

1 tsp. allspice

1/2 c. arugula

In a medium pot, on medium heat, lightly caramelize garlic in the evo. Add Farro, allspice, cumin and toast for 1-2 min. Cover with stock, bring to a boil while stirring, turn heat down to a simmer and cover.

When stock is evaporated, and farro is cooked to a "toothy" texture, reserve on the side at room temp.


2-3 handfulls Arugula



Toss Arugula with evo and S+P.


Reheat farro, add 1-2 tbl. pesto and bias asparagus. Brush pesto on the plate. Toss half a handfull of arugula into the farro and place on plate. Place asparagus tips and skirt steak on the farro. Garnish with the rest of the arugula.