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Grilled Short Ribs with Chimichurri

Recipe form the Foley Food and Wine Society.

2 lbs cross cut short ribs
¼ red onion, finely chopped
1 bunch parsley, finely chopped 1 bunch cilantro, finely chopped 1 jalapeno, finely chopped
4 cloves garlic, finely chopped
½ cup plus 1 tbsp red wine vinegar
¾ cup plus 1 tbsp olive oil
Salt and pepper to taste

Directions
Season short ribs with salt, pepper, and 1 tbsp. each red wine vinegar and olive oil. Set aside for about 10 minutes.
In a medium bowl, combine onion, parsley, cilantro, jalapeno, garlic, red wine vinegar, and olive oil.
Season with salt and pepper to taste
Grill short ribs for about 2-3 minutes per side over high heat, serve with chimichurri.

Brie, Fig, and Prosciutto Burger

Recipe from the Foley Food and Wine Society.

1 lb ground beef
4 pretzel buns
8 ounces of brie cheese, sliced
1 head of living butter lettuce
4 ounces fig spread
6 ounces San Daniele Prosciutto
2 tablespoons butter
Salt and pepper to taste

Directions

In a non stick pan over medium low heat, melt butter. Toast buns until golden brown.
Form ground beef into four equal patties. Season to taste with salt and pepper, and sear in a medium high heat pan for about 2 minutes per side.
Top patties with 2 ounces of brie cheese each, and place under a broiler to melt the cheese, approximately 1 minute.
Spread fig jam on bottom buns, top with burger patties, and finish with 2 slices of prosciutto and 1 leaf of butter lettuce. Top with remaining bun and serve.

Tafelspitz

Tafelspitz is an Austrian dish of boiled beef, typically served with broth, vegetables, horseradish, and sauces. It’s a classic of Viennese cuisine. Grüner Veltliner pairs well with Tafelspitz because its bright acidity and subtle peppery notes complement the richness of the boiled beef while cutting through the fat. The wine’s citrus and green fruit flavors also balance the dish’s savory elements and enhance the flavors of accompanying sides like horseradish and chive sauces. Its freshness and versatility make it a great match for this hearty, yet delicate, meal.

Schnitzel

A schnitzel is a thin slice of meat. The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the meat is breaded before frying. Breaded schnitzel is popular in many countries and is made using veal, pork, chicken, mutton, beef, or turkey. Schnitzel is very similar to the dish escalope in France and Spain, tonkatsu in Japan, cotoletta in Italy, kotlet schabowy in Poland, milanesa in Latin America, chuleta valluna in Colombia, and chicken-fried steak and pork tenderloin of the United States. – Schnitzel

Braised Veal Chop with Morels

Morchella, the true morels, is a genus of edible sac fungi closely related to anatomically simpler cup fungi in the order Pezizales. These distinctive fungi have a honeycomb appearance due to the network of ridges with pits composing their caps. Wikipedia

Burgundy Fondue

Fondue bourguinonne is a kind of fondue, where pieces of meat are dipped and cooked in hot oil. Usually it is served with a number of dips, which are based on mayonnaise. It was created and first served in Lausanne, Switzerland, in 1948. Usually, beef is used as meat, but recipes that use horse meat, duck, or game also exist. Wikipedia

Basque Grilled Lomo

Lomo is the Spanish word for “loin. Often referred to as Txuleta (Chuleta in Spanish) or Txuleton, these enormous rib steaks, hence the ‘…on’ at the end, have become a popular feature in many restaurant menus across the whole of Spain. Yet the birthplace of the txuleton steak is in the heart of the Basque region, in a small village called Astigarraga, just outside San Sebastian, where all the top sagardotegiak (cider houses) in the region have their base. Bascofinefoods