F.N.SharpNo ratings yet1/3 cup light brown sugar¼ cup bourbon. ¼ cup ground dark roast coffee1 teaspoon ground chili powder + 1/8 teaspoon for garnish1 teaspoon kosher salt + 1/8 teaspoon for garnish½ teaspoon hot smoked paprika + 1/8 teaspoon for garnish1 ½ teaspoons dried or roughly chopped fresh parsley for garnish1 (3-lb.) boneless prime rib
F.N.SharpNo ratings yet¼ cup + 1 tablespoon unsalted butter1 large carrot (diced)½ medium red onion (diced)1 garlic clove (minced)5 tablespoons all-purpose unbleached flour4 cups beef or beef bone broth¼ cup tomato purée1 large celery stalk (diced)1 bay leaf½ teaspoon freshly ground black pepper2 large red potatoes cut into 1-inch wedges3 tablespoons olive oil (divided – see directions)1 teaspoon dried parsley1teaspoon kosher salt (divided – see directions)1 teaspoon lemon pepper½ teaspoon coarsely ground black pepper1 (1 lb.) T-bone steak¼ cup roughly chopped flat-leaf parsley1 tablespoon roughly chopped fresh thyme½ teaspoon flaky sea salt
F.N.SharpNo ratings yet½ cup unsalted butter3 large organic egg yolks (room temperature)3 ½ tablespoons fresh lemon juice (divided – see directions)¼ + ½ teaspoon kosher salt (see directions)¼ teaspoon ground white pepper1/8 teaspoon ground cayenne2 English muffinstoasted4 slices Black Forest ham16 thin asparagus spears1 tablespoon water½ teaspoon freshly ground black pepper
F.N.SharpNo ratings yet1 oz. diced salt pork½ red onion (chopped)½ cup carrots (finely diced)½ cup celery (finely diced)1 teaspoon kosher salt (divided – see directions)1 garlic clove (diced)1 (28 oz.) can diced tomatoes or 3 cups roughly chopped fresh tomatoes with skins removed2 cups chicken stock1 bay leaf2 tablespoons ghee or unsalted grass-fed butter1 ½ teaspoons dried oregano1 teaspoon dried basil1 teaspoon lemon pepper1 (6 oz.) boneless chicken breast sliced into ½-inch pieces1 ½ cups sauce tomat (unblended)½ cup canned artichoke hearts (drained and roughly chopped)¼ cup roughly chopped roasted red peppers½ cup chicken broth2 tablespoons roughly chopped fresh basil1 teaspoon roughly chopped fresh oregano¼-½ cup baby arugula