Shaved Brussels Sprouts
Recipe Courtesy of Michael Symon
Serves 6 to 8

1 shallot, minced
1 garlic clove, minced
2 tablespoons caraway seeds, toasted
1 tablespoon grainy mustard
¼ cup cider vinegar
½ cup extra-virgin olive oil
Kosher salt
1 pound Brussels sprouts, shaved paper thin

Whisk together the shallot, garlic, caraway seeds, mustard, vinegar and olive oil. Season with salt to taste.

Toss the shaved sprouts with the dressing to coat. Serve immediately.


Prime Rib with Horseradish Beets and Braised Cabbage
Recipe Courtesy of Michael Symon
Serves 6

1 4-bone prime rib, bones and excess fat removed and saved
4 teaspoons kosher salt
4 sprigs rosemary
4 cloves garlic, unpeeled and smashed
Freshly ground black pepper
¼ pound arugula
2 teaspoons extra virgin olive oil
2 cups Horseradish Beets (below)

Season the roast liberally with salt and freshly ground black pepper and refrigerate overnight. An hour before cooking, remove the roast from the refrigerator to bring it room temperature.

Preheat oven to 400 degrees.

Place the reserved ribs in a roasting pan bowed-side up. Scatter any fat and meat trimmings in the pan around the bones. Roast the bones and trimmings until they start to render, about 30 minutes.

Remove the pan from the oven, place rosemary sprigs on top of the bones, and then the prime rib on top of the rosemary. The ribs will be acting as the roasting rack. Place the smashed garlic in the bottom of the pan with the trimmings. Baste the beef with the fat drippings and return pan to the oven.

Cook for 30 minutes and then baste the roast again. Reduce heat to 350 degrees and cook until the meat is medium-rare (internal temperature of 125 to 130 degrees), about an hour and 15 minutes. Keep basting the roast every half hour until it is done. Keep in mind that the roast will continue to cook while resting.

Remove the roast from the oven and place it on a cutting board to rest, uncovered, for 20 minutes. Slice the prime rib to desired thickness and garnish with arugula, olive oil and Horseradish Beets.


Horseradish Beets
Recipe Courtesy of Michael Symon
Serves 8

4 large golden beets, coarsely grated
1 cup fresh horseradish, finely grated
2 ounces sherry vinegar (¼ cup)
2 tablespoons extra virgin olive oil
2 tablespoons Dijon mustard
Juice and zest of 1 orange
2 tablespoons honey
Large pinch of Kosher salt

Peel the beets and horseradish. Using the coarse side of a box grater, grate the beets into a nonreactive bowl. Using the fine portion of a box grater, grate the horseradish into the bowl with the beets. Add the remaining ingredients and mix thoroughly. Cover with plastic wrap and refrigerate overnight.

Remove from the fridge and place in a strainer to remove excess liquid.


Braised Cabbage
Recipe Courtesy of Michael Symon
Serves 6

1 cup diced bacon
2 heads Savoy cabbage, thinly sliced
1 yellow onion, thinly sliced
2 tablespoons cider vinegar
12 ounces IPA-style beer
2 tablespoons brown mustard
2 tablespoons chopped flat-leaf parsley
½ cup chopped chives

Heat a large Dutch oven over medium-high heat. Add the bacon and cook until crisp, about 5 minutes. Add the onions along with a pinch of salt and cook until the onions are translucent, about 3 to 5 minutes. Add the cabbage and beer along with another large pinch of salt, cover and cook until the cabbage is wilted but still slightly crisp. Stir in the mustard and vinegar and taste for seasoning. You might want to add some additional salt, mustard and/or vinegar at this time.

Remove the cabbage from the heat and stir in the parsley and chives.