How to make a Port Wine Sauce




  • 1 qt 4 oz  Ruby port wine
  • 4 fl oz Glace de viande
  • as needed as needed Cornstarch or arrowroot
  • to taste to taste Salt
  • to taste to taste White pepper
  • 2 oz Butter

1. Using a stainless-steel saucepot, reduce the port wine over moderate
heat by three-fourths.
2. Add the glace de viande.
3. If desired, thicken lightly with a slurry of cornstarch or arrowroot mixed
with cold water.
4. Season to taste with salt and white pepper.
5. Just before serving, swirl in the raw butter (monter au beurre).

Port Wine sauces are an excellent accompaniment for roasts and steaks and one of my favorites. Enjoy the sauce.



How to make Bolognese Sauce


Bolognese Sauce

Serves 4 | Difficulty: Medium

Bolognese is a ground meat sauce accented with tomatoes. A heavier pasta like rigatoni or pappardelle pairs perfectly with this sauce.

Filed as  – some call it Gravy.


  • 2 lbs Ground Beef
  • 1/2 lb Ground Pork
  • 1/2 cup Red Wine
  • 1 Carrot, Small Diced
  • 1 stalk Celery, Small Diced
  • 1/2 Onion, Small Diced
  • 1 28 oz can San Marzano Tomatoes
  • 2 oz Parmigiano Reggiano
  • 1/2 cup Milk
  • Salt and Pepper
  • Sachet: Rosemary, Bay Leaf, Thyme, Crushed Red Pepper

Preparation Instructions

1. In a medium sauce pot, sauté the beef and pork with a little bit of olive oil.
2. Stir the meat frequently, breaking up and large chunks in the pot.
3. Add the onions, celery, garlic, and carrots and allow them to simmer for 10 minutes.
4. Pour in the red wine and reduce it until all of the alcohol smell is gone.
5. Throw in the tomatoes, milk, parmigiano rind, and the sachet and bring the sauce to a simmer.
6. Allow the sauce to simmer for 45 minutes and remove the sachet and parmigiano rind.
7. Check for seasoning and allow the sauce to simmer for 5 more minutes.

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Prosciutto and Apricot Bruschetta


Prosciutto and Apricot Bruschetta

Serves 6 | Difficulty: Medium

You can make this jam out of apricots, peaches, plums or nectarines. When making jams and preserves, always use fresh fruit for the purest, freshest flavor.

Filed as  / 


Preparation Instructions

For the Jam:
1. Using a Small Sauce Pot combine the apricots, sugar, lemon juice and vanilla bean and bring to a simmer.
2. Allow the mixture to simmer for 20 minutes until a thick jam has formed.
3. Chill the jam and set aside.

For the Bruschetta:
1. Drizzle the ciabatta bread with olive oil and toast the bread until crisp on the outside and soft on the inside.
2. Spread the Ricotta Cheese over the warm bread.
3. Lay the Prosciutto Di Parma over the ricotta and place a spoonful of the apricot jam on top.

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Veal Short Ribs “Marsala” from Rosebud Executive Chef Mike Ponzio

Veal Short Ribs “Marsala”

Serves 4 | Difficulty: Medium

This is a great play on Veal Marsala! If you like short ribs, get these veal short ribs from your local butcher and try this recipe out!

Filed as  / 


  • 4 12oz Veal Short Ribs, Bone In
  • 1/2 Onion, Finely Chopped
  • 4 Garlic Cloves, Sliced
  • 2 sprigs Fresh Thyme
  • 1 sprig Fresh Rosemary
  • 1 Bay Leaf
  • 4 tbsp Tomato Paste
  • 3 cups Sweet Marsala Wine
  • 4 cups Veal Stock
  • 1/4 cup Extra Virgin Olive Oil
  • Kosher Salt
  • 4 cups Wild Mushrooms

Preparation Instructions

1. Preheat the oven to 325º
2. Lay the short ribs out on a sheet tray and sprinkle them with kosher salt
3. Allow them to stand for two hours, covered in the refrigerator
4. Heat a heavy bottom braising pan to high heat and add the olive oil
5. Season the short ribs with cracked black pepper
6. Once the pan is very hot, sear the short ribs on both sides until golden brown.
7. Remove the short ribs, and if the oil has turned dark, remove the oil and replace with fresh
8. Immediately add the mushrooms, onions and garlic to the pan and caramelize
9. Once caramelized, add the tomato paste and stir into the vegetables. Turn down the heat and cook the tomato paste for two to three minutes
10. Add the marsala wine and reduce by half
11. Add the short ribs back to the pan with the herbs and cover with the veal stock
12. Bring the stock to a boil and cover with aluminum foil
13. Place the pan in the oven for two hours
14. Test the short ribs with a fork after two hours; They should be fork tender
15. Remove the pan from the oven and allow to come to room temperature in the braising liquid
16. Place the juices into a sauce pot and reduce over low heat, skimming the grease off as it collects at the top
17. Once reduced by 1/4, test the sauce for seasoning and pour back over the ribs

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Hummus (Chickpea Dip)


1 lb Cooked or canned chickpeas, must be drained
8 oz Tahini (sesame paste)
1⁄4 oz Garlic, crushed
4 fl oz Lemon juice
1 fl oz Olive oil
Salt to taste
pinch of Cayenne


1. Purée the chickpeas with the olive oil, garlic, lemon juice and tahini.
2. Season with salt and cayenne to taste
3. Chill for at least 30 minutes.

Drizzle olive oil over each serving bowl with hummus and other garnish. Simple and good. Enjoy!

Baked Cod Fillets Portugaise


24 Cod fillets, 5-oz portions
1⁄3 cup 75 mL Lemon juice
8 fl oz Melted butter or oil
to taste Salt
to taste White pepper

* 11⁄2 qt Portuguaise Sauce

For each of the following sauces, add the listed ingredients to 1 qt tomato sauce, as indicated.

Portugaise (Portuguese)

Sauté 4 oz onions, cut brunoise, in 1 fl oz (30 mL) oil.

Add 1 lb (500 g) tomato concassé and 1 tsp crushed garlic.

Simmer until reduced by about one-third.

Add 1 qt tomato sauce, adjust seasonings, and add 2–4 tbsp chopped parsley.


1. Place cod fillets on a well-oiled baking sheet or baking pan, flesh side
up (that is, skin side down).
2. Brush the fish lightly with lemon juice. Then brush generously with the
butter or oil and season lightly with salt and pepper.
3. Place the pan in a preheated 350°F oven until done, about
10–15 minutes.
4. Halfway through the cooking time, check the fish and, if the tops appear
to be drying out, brush with more butter or oil.
5. Serve each portion with 2 fl oz sauce. Nap the sauce across the
center of the portion. Do not cover the entire fillet.


Many other fish may be baked according to the basic recipe, such as Haddock (fillets or steaks) Pike (fillets) Halibut (steaks or fillets) Salmon (fillets or steaks)
Snapper (fillets) Perch (fillets) Bluefish (fillets) Swordfish (steaks) Bass (fillets) Flounder (fillets) Mackerel (fillets) Whitefish (fillets).

Other appropriate sauces may be used, such as Melted butter Tomato and tomato-based sauces such as Creole (not for salmon or for very delicate fish like flounder) Beurre noisette Mustard (for strong-flavored fish only, such as mackerel or bluefish) Maître d’hôtel butter Curry (not for salmon or other fat fish).

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Cooking a Rack of Lamb

Roasted Rack of Lamb


2 Racks of lamb, 8 ribs each
to taste Salt
to taste Pepper
to taste Dried thyme
2 Garlic cloves, chopped
1 pt White or brown veal stock


Rack of Lamb aux Primeurs (with Spring Vegetables)
Place the racks on one or two heated serving platters. Garnish the
platters with an assortment of spring vegetables, cooked separately:
tournéed carrots, tournéed turnips, buttered peas, green beans,
rissolé potatoes. Pour the jus into a warm gooseneck or sauceboat.
Carve and serve the meat, vegetables, and jus in the dining room.

Rack of Lamb Persillé

Prepare as in basic recipe. Combine the ingredients for Persillade,
listed below. Before carving and serving, spread the top (fat side) of
each rack with 1 tbsp soft butter. Pack the persillade onto
the top of the racks and brown under the salamander.


2 oz fresh bread crumbs (about 1 cup)
4 cloves garlic, fine mince
1⁄3 cup chopped parsley
1. Prepare lamb for roasting

  • a) Begin by cutting down on both sides of the
    feather bones all the way to the chine bone.
    (d) Repeat the procedure on the other side of the
    (g) To trim the fat and meat from the ends of the
    bones (called frenching the bones), first cut
    through the fat in a straight line down to the bone,
    keeping the cut about 1 in. (2.5 cm) from the tip of
    the eye muscle.
    (b) If a meat saw is available, turn the rack over and
    cut through the rib bones where they attach to the
    chine bone.
    (e) The two halves are separated from the chine.
    (h) Score the membrane covering the rib bones. Pull
    and cut the layer of fat from the bones.
    (c) If a meat saw is not available, use a cleaver.
    Stand the roast on end and cut through the rib
    bones where they join the chine bone. This
    separates one rack.
    (f) Trim excess fat from the top of the meat, leaving
    a thin protective covering. During this step, you
    should also remove the shoulder blade cartilage,
    which is embedded in the layers of fat.
    (i) The roast is trimmed and ready to cook.

2. Place any trimmed-off bones in the bottom of a roasting pan. Place the
meat fat side up on top of the bones. Season with salt, pepper, and
3. Place in a hot oven (450°F/230°C) and roast to desired doneness. Rack
of lamb is usually roasted rare or medium. Test doneness with a meat
thermometer or by the touch method, as for steaks. Total time is about
30 minutes.
4. Remove the lamb from the roasting pan and hold in a warm place. Leave
the bones in the pan.
5. Set the roasting pan over moderate heat to caramelize the juices and
clarify the fat. Pour off the fat.
6. Add the garlic to the pan and cook 1 minute.
7. Deglaze the pan with the stock and reduce by half. Strain, degrease,
and season to taste.
8. Cut the meat between the ribs into chops. Serve 2 chops per portion
with 1 oz jus.

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