Pumpkin Soup

1 medium pumpkin, about 5 lbs
Olive oil
2 shallots
2 sprigs of thyme
2 bay Leaves
1 c. sherry
1 qt. chicken or vegetable stock
¼ tsp. ground cloves
Hot sauce
Garnish; Sage Cream
1 c. heavy cream
4-5 fresh sage leaves
Salt and pepper to taste
Pre-heat oven to 400 degrees. Cut and clean out the seeds of the pumpkin. Season with salt, pepper and drizzle with olive oil. Roast in oven until fork tender, about 45 minutes.
When cool enough to handle, peel pumpkin and discard skin.
Slice shallots and sauté in a preheated 4qt sauce pot with olive oil. Cook until tender and starting to brown. Add pumpkin, thyme, bay leaves and ground cloves. Cook for 1 minute and add sherry. Add chicken stock and simmer on med-low heat for 20 minutes. Season to taste with salt, pepper and hot sauce. Puree soup in blender. Return to pan and reheat if necessary.
Heat heavy cream with sage leaves until simmering. Reduce heat and let steep for 10-15 minutes. Strain and cool cream in refrigerator until cold. Whip until cream reaches desired consistency and season with salt.
Pour soup into bowls and top with sage cream. ENJOY~~  PRINTABLE RECIPE

Creamy Polenta & Roasted Vegetables

Creamy Polenta

2 cups coarse grain polenta
1 qt. milk
1 cup Heavy cream

Bring milk to a boil, whisk in polenta and let simmer for about 30 – 40 minutes. Bring to a creamy consistency with Heavy Cream. Then season to taste with salt and black Pepper.

Roasted Jerusalem Artichokes, Parsnips and Carrots

1 lb. Jerusalem Artichokes, washed. Leave skins on
1lb. Parsnips, Peeled and cut in half lengthwise
1 lb. Carrots with tops, peeled and sliced in half lengthwise
1 cup Olive Oil
Salt AND Pepper

Preheat oven to 350. Toss all the vegetables in olive oil, salt and black pepper. Place in oven for about 40-60 minutes or until fork tender.  PRINTABLE HERE

Molasses Braised Short Ribs

Molasses Braised Short Ribs
Serves 6

6 short ribs
2 carrots
2 stalks bunch celery
4 garlic cloves
2 bay leaves
1/4 cup black peppercorns
1/2 bunch parsley stems
1 kitchen spoon of tomato paste
2 onions
1 gallon Veal Demi-Glace
Water to cover
1 cup molasses

Preheat Oven to 350.  Season ribs with salt and pepper.  Sear until golden brown, both sides.  Place in a 6-inch hotel pan with all of the ingredients except molasses.  Put in oven for 4 hours.  The last 20 minutes of cooking, add molasses to the hotel pan.
Let cool in liquid.  Take ribs out carefully. Strain sauce.  Reduce sauce to nappe.  PRINTABLE VERSION

Hank’s BBQ’d Oysters “Hog Island Style”

12-24 freshly shucked oysters

For the Sauce:
1 cup chopped shallots
½ cup chopped garlic
½ cup white wine
2 small bottles of Tabasco sauce
1 sprig thyme
1 ½ pounds butter
Salt and pepper

Reduce white wine with shallots, garlic and thyme. Season.
Add Tabasco and bring to boil.
Whisk in butter by adding 1 pound at a time. Otherwise it could separate.
Finish with parsley.
Cool down in ice bath promptly. Stir once in a while.
Sauce can be made days in advance.

For plating:
Place 1 tbsp. of the sauce on top of the freshly shucked oysters, place under the broiler until golden. Serve hot.