Recipes

Fresh off of a Bon Appetit Magazine Hot 10 list, James Beard Nomination and a dinner at the James Beard House, Chef Alex is here to bring you a really incredible short rib! He has supported our farm throughout his long career in New Orleans, and we're so excited to see everyting he's doing at the beautiful Elysian Bar.

Chef Phil has worked with us for a long time and we're thrilled to be on his menu at Jewel of the South located on the edge of the French Quarter in New Orleans! It's the perfect place to grab a cocktail and dinner before exploring the streets of the Quarter. Can't get there? We have a recipe so you can bring some of his food home with you!

½ Pound of Beef Round 2 Tbsp of mayo  1 Tbsp of dijon mustard  2 Tbsp of finely chopped Chives  1 Tbsp of chopped Dill  Juice of ½ a lemon  Kosher Salt  Fresh Cracked Black Pepper    Take the half pound of beef round out of the package and dry thoroughly. Take a sharp knife and thinly slice the meat with the grain. Once you’ve finished slicing, take each slice and cut into thin strips. Finally, line up all of the strips and dice.  Place the diced round into a bowl and mix in the mayo, dijon mustard and herbs....

Ingredients Two Marrow Bones 1/4 cup Olive Oil Clove of Garlic One Lemon A Sprig of Rosemary Salt and Pepper to Taste Your Favorite Toasted Bread Directions Preheat oven to 475 degrees. While your oven is heating, finely chop your garlic. You can use however much you like but remember, the amount you cut will be covering the tops of the marrow bones. Some people really love garlic, so if that’s you, than go for it. Once chopped, add your garlic, olive oil and rosemary to a small bowl and set aside. Place your bones marrow up on a baking...