FEATURES

Feature Recipes

We change our menus two to three times a year. With each change, Chef Brad Cleaver and Sous Chef Melissa Fordham develop new recipes that our kitchen crew uses to consistently produce our menu items. Now, we have chosen two dishes and given you their recipes. We make these dishes in large volume than you will, so we adjusted the recipes and the units of ingredients in each. Happy cooking!

Grilled Artichokes with Lemon-Herb Aioli

Serves 4

Ingredients
4 medium to large artichokes, preferably with stems
2 lemons, halved
½ cup extra virgin olive oil

- Fill a large bowl with about 6 cups of water and add the juice from one of the ½ lemons: add the 3 lemon halves too. Snap off the tough outer leaves from one artichoke. Cut off the top ½ inch of the leaves to remove the barbs. Cut off the bottom of the stem and, using a paring knives, trim away the tough outer layer of the stem. Halve the artichoke lengthwise and, using a small sharp spoon or paring knife, remove the fuzzy choke. Rub the cut surface with the lemon halves used for juice earlier. Pull out the small purple inner leaves (if there are any). Put the trimmed artichoke halves in the bowl of lemon water and repeat with the remaining artichokes.
- Pour the artichokes and lemon water into a large pot, then add more water if necessary to cover the artichokes. Bring to a boil over high heat. Reduce the heat, cover pot with a lid, and simmer until just render, 15 – 20 minutes. Drain and allow to cool.
- Preheat a gas grill or prepare a fire in a charcoal grill.
- Place the artichokes cut side down over the fire and cook unmoved for 3 to 5 minutes, or until just charring. Flip and repeat. Remove from the grill and drizzle with olive oil. Serve two artichokes halves per person with ramekins of lemon aioli (recipe to follow).

Lemon-Herb Aioli

Lemon-Herb Aioli is a nice replacement for melted butter (often served with artichokes) or with grilled fish, chicken or shrimp.

Makes 1½ to 2 cups

Ingredients
2 garlic cloves Grated zest and juice of 1 lemon
½ teaspoon Paprika 2 large egg yolks
½ teaspoon kosher salt ½ teaspoon ground black pepper
1 tablespoon water 1¼ cups olive oil
¼ cup finely chopped scallions ¼ cup finely chopped herbs (cilantro, basil, parsley, thyme)

- Place the garlic, lemon zest and juice, egg yolks, paprika, salt, and pepper in a blender and process for 1 minute. Add the water and process to blend. While the blender is running, gradually add the olive oil in a steady stream and process until smooth. Stir in the herbs and scallions.

Oven Roasted Meatloaf

Serves 8

Ingredients 1 pound Ground Beef
1 pound Ground Veal
1 pound Ground Lamb
2 tablespoons Worchester sauce
1 teaspoon chopped garlic
1 tablespoon chopped shallots
¼ teaspoon granulated onion
1 tablespoon chopped chives
3 tablespoons ketchup
¼ teaspoon each salt and pepper
4 tablespoons Italian bread crumbs
1 large egg

- Preheat oven to 350º.
- In a large mixing bowl combine all ingredients and mix well.
- Spray a loaf pan with non-stick vegetable spray. Add blended ingredients to loaf pan and press to level. Cover with foil and bake on a sheet pan for 40 minutes.
- Remove foil and drain off any fat from top. Let rest for five minutes and then slice and serve.