Recipes

The key to making large pieces of meat for the holidays is proper time management. Go by the guidelines I’ve listed for thawing and cooking your ham. If you stick to these it will give you one less thing to worry about!

When you start with a high-quality cut of meat like our Pork Loin Roast, a simple preparation is all you need for a truly outstanding meal.

Winter is the perfect time to switch up the menu and make some braised dishes. Braising is simply cooking food that is partially submerged in a flavorful liquid. Vegetables and aromatics are added to the liquid, so that it’s much like a stock. We finish this dish with a nice big bunch of fresh herbs called a gremolata. Gremolata is a classic Italian accompaniment that can be used for a variety of dishes. The mixture of parsley, garlic, lemon zest and pine nuts adds a unique flavor that you’ll love! You can cook this on the stovetop, or if you wish, in the oven. I give it about an hour at barely a simmer. Serve it with a nice green vegetable and a big scoop of mashed potatoes!

The first thing to remember when cooking your turkey for Thanksgiving is this rule: DO NOT PANIC! Roasting a turkey is one of the easiest things in the world to do, I’m a professional chef and I swear that it’s true! If you follow my simple guidelines I can guarantee you’ll come out with a well-prepared main course for your holiday table. - Bill Nolan, Nolan Hospitality