-we use 10 to 12 lb bone in Iowa raised pork shoulders at the restaurant, with the fat cap trimmed to a 1/4 inch on top. We smoke them for 12 hours over oak and pecan, once cooked, shred and keep warm for plating.
-rub for pork shoulder (1 C salt, 1 C 16 mesh ground black pepper, 1/2 C dark brown sugar, 1/2 cup ground fennel, 1/4 C onion powder, 1/4 C garlic powder, 1/4 C paprika, 1/4 C chili powder)
-ground beef burger
-we use 80/20 brisket/chuck blend Creekstone Farms 8 oz. beef burgers, preferably cooked to Medium rare
-3 parts apple cider vinegar, 2 parts lemonade, 2 parts sugar, 1 part water, pinch of salt. bring all of the ingredients to a boil in a pot, once hot, pour over cucumbers sliced any way you like, refridgerate overnight.
Grill the burger to medium rare, once the burger is almost there, melt the cheese on top and toast the bun. top the burger with pulled pork, lemonade pickles, and any bun of your choice. At the restaurant we use freshly baked brioche buns from wildflower baking company, but a good, hearty store bought burger bun will do.
-2.5 lbs ground beef (80/20 Creekstone farms blend) 3 whole eggs, 1/4 C heavy cream, 1/4 C small diced carrot, 1/4 C small diced onion, 2 Tbsp minced garlic, 1 Tbsp salt, 1 Tbsp pepper, panko bread crumbs to adjust consistency to your desired texture before baking. Pre heat your oven to 375 degrees before baking, place your meatloaf in a greased loaf pan, and bake for 25-30 minutes or until your desired internal temperature is released
1 lb crimini mushrooms, 1 tbsp minced garlic, 1 tbsp minced onion, 1 cup white wine, finely chopped herbs of your choosing, 2 cups cream, salt and pepper to taste, lemon juice to brighten the flavors. roast the mushroom in a super hot pan with oil, once the exterior has browned, add the onion, garlic, and herbs and saute until softened. add the white wine to deglaze the pan, reduce the wine until nearly dry, and add all the cream. cook down slowly until the sauce or gravy has reached YOUR desired consistency. at the restaurant, we cook this sauce down until it coats the back of a spoon.
3 lbs yukon gold potatoes, 1 C heavy cream, .5 lb butter, 3 Tbsp roasted garlic, salt and pepper to taste. Boil the potatoes until they are totally soft. in a seperate pot, bring the cream, butter, and roasted garlic to a simmer. Strain the water from the potatoes, and with a potato masher or mixer, slowly mix in the hot cream/butter/garlic mixture. whip to YOUR desired consistency and season with salt and pepper.
1 cup minced onion, 1 lb arborio rice, 2 Tbsp olive oil and 2 Tbsp butter, 1 lb roasted and chopped mushrooms, 2 Qts mushroom stock, 1 C white wine
-in a wide, heavy bottomed pan, saute the onion in the butter and oil until tender, add the rice and toast in the butter/oil for 3-4 minutes. add in the mushrooms and then deglaze the pan with the white wine. in a seperate pot, keep your mushroom stock hot, and add a ladle of stock at a time to the risotto, just enough to be able to keep stirring it. Stir nearly constantly with a wooden spoon until the rice is cooked to your desired texture. cool down or serve immediately.
-for the short ribs
We use creekstone farms boneless chuck short ribs, but any chuck short rib will do. in a large roasting pan, sear the whole short ribs in oil until caramelized. remove from the pan, and add in 3 cups of mirepoix(carrots, onions, celery), saute the mirepoix until caramelized. Once the vegetables are golden brown, add 1/4 C tomato paste and mix evenly. caramelize the tomato paste on the exterior of the vegetables. place the meat back into the pan, and deglaze with red wine. add in whole garlic cloves, black peppercorns, fresh herbs and bay leaf. once the red wine has reduced to nearly dry, add beef stock until the short ribs are covered, and place in an oven at 250 degrees and braise until the ribs are tender. once the ribs are tender, remove the meat, and strain all the solids away from the braising liquid. reduce this liquid down until it coats the back of a spoon, season to taste. to serve, place a large spoonful of the risotto on a place, top with the short rib, and glaze the short rib in the reduced braising liquid.
3 lbs short ribs
3 cups mirepoix (small diced carrot, onion, and celery)
1/4 C tomato paste
1/4 C red wine
4 cloves garlic
1 Tbsp black pepper corns
1/4 C herbs of your choice
2 bay leaf
beef stock to cover
Liberty Station -American Tavern & Smokehouse
34522 N Scottsdale Rd, #180, Scottsdale, AZ 85266