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Recipes, tips, tricks and ideas for your box, from Chef Brad Wise and the Trust Restaurant Group team.

SEPTEMBER

OX BOX CONTENTS

SOUTHWEST BEEF & PORK SAUSAGE
chili powder, cumin, smoked paprika, garlic, onion

GROUND BEEF

MEDITERRANEAN CHICKEN KEBABS
oregano, rosemary, thyme, onion, garlic, lemon, olive oil

JALAPENO CILANTRO SAUSAGE
garlic, onion, pepper

PERI PERI WHOLE CHICKEN
tomato, onions, garlic, guajillo peppers, smoked paprika

RED WINE & BLACK SHALLOT BEEF KEBABS
worchestshire, garlic, onion, pepper

BONE-IN PORK CHOPS

sEPTEMBER

OX BOX RECIPES

  • RICE INGREDIENTS:

    1 large shallot, small diced

    2 garlic cloves

    2 cup basmati rice

    3 1/2 cups chicken stock

    1 tsp turmeric

    1 tbsp salt

    INSTRUCTIONS:

    In a pot, sweat the vegetables and add rice, then add the chicken stock, turmeric, and salt, and then cook on medium-low heat covered with a lid or aluminum foil for about 35 minutes.

    BRAISED CABBAGE INGREDIENTS:

    1 head of green cabbage, cut into 4 pieces with stems still attached.

    INSTRUCTIONS:

    Hard sear the cabbage in canola oil while seasoning with salt and pepper. Deglaze the pan with 2 oz of rum and cover halfway with chicken stock. Braise in the pot in a 350 degree oven for 25 minutes then let cool in liquid. Enjoy!

  • INGREDIENTS:

    1 cup jasmine rice

    2 cup chicken stock

    1 tbsp salt

    INSTRUCTIONS:

    Cook the rice low and slow and fully covered.

    Meanwhile, cook the sausages on a grill in a cast iron pan on medium heat until done.

    BUILDING THE BOWL:

    grab whatever you want, we’re using:

    canned black beans that are rinsed
    shredded cabbage
    cherry tomato cut in half
    1/2 avocado
    chopped cilantro
    roasted mini sweet peppers

  • Eat these with everything bagel and roasted sweet potatoes

  • Pork chops are great with a salt-crusted fingerling potato.

    How it’s done: take a bag of whole fingerling potatoes and cover barely with cold water. Add a healthy amount of salt and cook on a slow simmer until the water is fully evaporated. Yes, you will think they will overcook however the salt keeps them intact - just do not stir them at all! As soon as the water is dissolved there will be a salt crust on the outside of the potato and they are great to eat just like that with a small drizzle of chimichurri.

AUGUST

OX BOX CONTENTS

TRI TIP

CHILI & CHEESE SAUSAGE
roasted poblano peppers, aged white cheddar, garlic, onion, corriander

DRY AGED GROUND BEEF

TERIYAKI CHICKEN THIGHS
soy sauce, brown sugar, garlic, ginger, green onions, rice wine vinegar

BREAKFAST SAUSAGE
molassas, sage, garlic, black pepper, white pepper

BBQ WHOLE CHICKEN
paprika, smoked paprika, cumin, salt, pepper, sugar, mustard

AUGUST

OX BOX RECIPES

  • INGREDIENTS

    1 lb chili & cheese sausages

    8 oz sour cream

    5 limes, juiced and zested

    Salt to taste

    Buy your favorite pico or you can make it:

    • 3 large beefsteak tomatoes, diced

    • 1 bunch scallions, green and white parts thinly sliced

    • 1 small sweet yellow onion, diced

    • 3 tablespoons evoo

    • 1 bunch cilantro, leaves and tender stems diced, reserve some sprigs for garnish

    • Salt, to taste

    INSTRUCTIONS:

    Grill the sausages on medium-high heat for about 5 minutes per side until fully cooked.

    In a small bowl, mix the sour cream, juice and zest of three of the limes (little more than half your stock there). Add salt as you need to. Set aside.

    For the pico, if we’re making it, combine all the ingredients into a bowl and mix it up. Add as much salt as you want.

    To assemble, spread a thick layer of the lime crema on the bottom of the plate, then add the sausages on top. Top with pico, garnish with cilantro. Serve.

  • INGREDIENTS

    1 lb breakfast sausage

    16 oz heavy cream

    ¼ cup all-purpose flour

    2 tablespoons unsalted butter

    Salt and pepper to taste

    ¼ cup maple syrup

    Hot sauce, to taste (Chef John loves tabasco for this)

    1 package frozen buttermilk biscuits

    INSTRUCTIONS

    In a medium-sized saucepot, on medium heat, melt the butter. Add sausage and brown the sausage while breaking it into little pieces and making sure it’s fully cooked (use a wooden spoon). Once cooked, add the flour and stir the flour into the fat and butter to make a rue. You only need to cook this for like a minute, so keep it moving so it won’t burn. Add heavy cream, reduce heat so you get a gentle simmer (don’t let it boil!). Once the mixture is thickened, add maple syrup, hot sauce, salt, and pepper (Chef John loves a generous amount of black pepper here).

    Cook the biscuits according to package instrucitons, spoon the gravy over the biscuits, maybe top it with some chives to add some green to the dish and enjoy!

  • INGREDIENTS

    3 lb BBQ Chicken

    1 ½ pounds shishito peppers

    2 tablespoons vegetable oil

    1 fresno chili, sliced thin

    ½ cup mint, roughly torn

    ½ cilantro leaves, roughly torn

    ½ lemon, juiced

    INSTRUCTIONS

    We’re grilling this chicken over the coals, beer can-style. You can grill it however you like.

    In a medium bowl, toss shishito peppers with the vegetable oil. Add salt and pepper and toss some more, until the peppers are evenly coated. Grill for about three to five minutes, turning them occasionally, until there’s some char and blistering going on. Transfer back to your bowl and bring them inside.

    Add the sliced fresno chili to your shishito peppers, season with more salt. Garnish with mint and cilantro. Serve alongside the chicken.

  • INGREDIENTS

    1 lb teriyaki chicken thighs

    1 cup white rice

    2 bunches kale, stems removed and chopped

    3 - 4 garlic cloves, minced

    1 tbsp vegetable oil

    ¼ cup water

    Salt and pepper to taste

    INSTRUCTIONS

    Cook the chicken either in a cast iron skillet or on the grill. Your choice. Cook the rice however you usually do.

    For the kale, heat a large skillet to medium heat. Add the vegetable oil, let it heat up, then add your garlic. Keep stirring it, cooking it only for a minute or so until it’s lightly golden. Add the kale and the water, give everythin a gentle stir, and watch until the kale begins to wilt. Cover the pan and let it steam for about 5 minutes. Then, remove the lid, season with however much salt and pepper you’d like, and stir the mixture until the water has mostly evaporated and the kale is tender, about 2 to 3 minutes more. Remove from the heat and set aside.

    Now, to assemble the bowls. Rice is the base, add chicken to one side and kale on the other. Garnish with sesame seeds. Enjoy!

JULY

OX BOX RECIPES

  • Herb & Citrus Chicken with Grilled Potatoes

    This is a great chicken to spatchcock and cook over the coals. The marinade won’t stick to or burn on the grill - so clean up is minimal!

    Grilled Potatoes with Pork Butter

    INGREDIENTS:

    1 lb new potatoes, small

    2 cloves garlic, minced

    Pork butter

    ½ tbsp sherry vinegar, lemon juice, or champagne vinegar

    Fresh herbs

    INSTRUCTIONS:

    Blanch a pound of new potatoes (make sure they are small). Season the potatoes with salt and pepper and little garlic and oil in a stainless steel bowl (make sure it’s a grilling-safe bowl!!) and place the potatoes over medium heat on the grill while your chicken cooks. Throw like 3 dollops of pork butter in the bowl and like a tablespoon of sherry vinegat or lemon juice or champagne vinegar. Put the bowl on the grill (seriously). Once the potatoes have a nice char on ‘em - carefully put the potatoes in bowl and toss to coat. Add fresh herbs from Vons or your garden. Serve alongside some green beans, which you should also char on the grill.

  • Carne Asada Tacos and Elote:

    INGREDIENTS:

    1 lb carne asada

    1 red onions, diced

    1 cup cheddar cheese, shredded 1 bunch cilantro

    1 cup sour cream

    1 cup red salsa

    flour tortillas

    pinto beans

    ELOTE

    1/2 cup cotija cheese, crumbled 1/4 cup mayo

    1/4 cup sour cream

    1/2 bunch cilantro, chopped

    1/2 tsp Chile powder

    2 cloves garlic, minced 4 ears corn

    1 lime, cut into wedges

    INSTRUCTIONS:

    This is my ultimate taco build. The only real cooking

    is to grill your carne asada. You want to make sure your grill is hot before throwing down the meat. Once your grill is good to go, cook the carne asada on direct heat, watching it to make sure you don’t get flare-ups. Remove it from the heat and let it rest a few minutes until it’s cool enough to handle. Dice it into small pieces and get to assembling your tacos.

    I love flour tortillas from Pancho Villa. Get ‘em fresh and rewarm them in a pan when you get home. For beans, make it easy and get the pre-made whole pinto beans from the grocery store.

    To assemble: flour tortilla is your base, then add carne asada, diced red onions, shredded cheddar cheese, cilantro, sour cream, and red salsa. For the salsa, get whichever one you like best. Serve the beans on the side.

    FOR THE ELOTE

    First, we need to grill the corn. Heat your grill (charcoal or gas) to high heat, creating two zones, a direct and indirect heat zone. Once your grill is ready, place the corn ears directly on the hot side of the grill and cook, rotating as needed, until the corn is cooked through and you’ve got some solid charring on all sides. Should be about 8 to 10 minutes.

    While the corn is cooking, combine the cheese, mayo, sour cream, cilantro, chili powder, and garlic into a large mixing bowl. Stir to combine.

    Add the corn to the bowl with the sauce and using your hands, a spoon, tongs, whatever, to evenly coat the corn in the mixture. Finish with extra cheese and chili powder. Serve it alongside the tacos and don’t forget your lime wedge for a dash of acidity.

  • Spiced Top Sirloin with Panzanella Salad

    This is a great opportunity to use that spice blend you bought last weekend (we love the San Juan spice blend that’s at the shop). You want the top sirloin to take on the flavors from your spice blend, as it’s so good at absorbing whatever you put on it. Grill it, let it rest, enjoy it.

    We’re serving this steak with a panzanella salad. Because it’s summer, we’re making it with all the summertime ingredients we can get our hands on. This is a true one-pan recipe. Here’s how to make it and what you’ll need:

    INGREDIENTS

    3 tbsp extra virgin olive oil

    3 tbsp fresh squeezed lemon juice

    4 garlic cloves, minced

    ½ tsp dijon mustard

    ½ cup red onion, sliced

    2 ears of freshly shucked corns

    10 small-ish heirloom tomatoes, sliced into wedges

    1 pint cherry tomatoes, halved

    3 peaches, pitted and sliced

    5 cups sourdough bread, diced into cubes

    1 cup basil, roughly chopped

    Salt and pepper to taste

    INSTRUCTIONS:

    Grab a large bowl. We’re going to build this from the bottom-up: add the olive oil, lemon juice, garlic, mustard, a pinch of salt and some pepper. Add the onion and corn, and toss it all together - you want it to be coated. Let it sit for several minutes. Then add the tomatoes, peaches, bread, and about half the basil. Toss it all together. If it’s too dry, add more oil or more lemon juice. Let it sit for about 10 minutes to soften that bread. When you’re ready to serve, give it another toss, finish with some more basil, and serve.

  • Slow Roasted Pork Shoulder Roast with Coleslaw:

    INGREDIENTS:

    1 cup yellow mustard

    1 ½ cup of any bbq seasoning

    1 head green cabbage (shredded or thinly sliced)

    1 carrot, shredded

    1 cup mayo

    1 ½ cup apple cider vinegar

    ½ cup sugar

    ¼ cup poppy seeds

    ½ cup brown sugar

    ¼ chili flakes

    Salt + Pepper to Taste

    INSTRUCTIONS:

    Rub your pork shoulder with yellow mustard and season liberally with your bbq seasoning on all sides. Place in a roasting pan, cook in a smoker, or oven, at 250 degrees for approx 4 hours or until an inside temp of 200 degrees.

    Now it’s time to prep your coleslaw. Start by making your vinegar sauce. Add your mayo, sugar, ½ cup apple cider vinegar, poppyseeds and add your salt and pepper to taste. Combine your sauce with your cabbage and shredded carrot.

    In a small sauce pot, add your cup of apple cider vinegar, brown sugar and chili flakes, and cook stove top until the sugar dissolves.

    Using two forks, shred your pork, and build your sandwich on a sweet Hawaiian roll. Pour over your stove top sauce for extra flavor and enjoy.

  • Summertime Pantry Pasta

    INGREDIENTS

    1 lb roasted garlic sausage

    3-5 garlic cloves, peeled

    1 pint cherry tomatoes, halved

    1 small yellow onion, diced

    Orecchiette pasta

    White wine

    1 bunch basil leaves

    INSTRUCTIONS

    Let’s make an easy summertime weeknight pasta. Start by cooking the sausage in a pan, on medium-high heat, breaking into little pieces and cooking it until it’s about 90% of the way to completely done. Transfer the sausage into a bowl and set it aside. Into the pan add your garlic cloves, cherry tomatoes, and onion. Little oil if needed so it doesn’t burn. Cook it a bit - you want to tomatoes to burst, the garlic to get some color, and the onions to turn translucent. Add a splash of white wine to deglaze the pan stir. Add the sausage back in and stir. Let it cook until a sauce forms. Throw some basil leaves into the mixture and let it cook.

    Cook the orecchiette according to the package directions. Strain, leaving a like a fourth of pasta water in case you need it for the sauce. Incorporate the sauce and pasta, and ta-da - summertime pasta. Add more basil for garnish.

JUNE

OX BOX CONTENTS

  • fennel, red pepper, salt

  • fennel, garlic, onion, oregano, parsley, salt, pepper

  • parsley, cilantro, garlic, onion, lemon, champagne vinegar, crushed red pepper

  • smoked paprika, cumin, onion, garlic, orange juice, annatto seed

June 2022 Recipes

  • Bacon Caramelized Onion Sausage Sandos with a Giardiniera Topper

    INGREDIENTS:

    4 links bacon caramelized onion sausages
    brioche buns
    1 tbsp giardiniera sauce (our fave is at the shop)
    1 roma tomato, thinly sliced
    celery seeds
    salt & pepper to taste

    INSTRUCTIONS:

    Grill the sausages on a charcoal grill over indirect heat for about 8-10 minutes. Right before it’s done, throw the links over direct heat for 2-4 minutes just to crisp up the casing. To serve: build your sausage sandwiches using your brioche buns (no prep necessary here). Add a tablespoon of giardiniera and sliced roma tomatoes (which you should def season with salt and pepper). Garnish with a sprinkle of celery seeds for some texture.

    Serve with a side of TWO pasta salad. It’s the best.

  • Pesto Cavatappi Pasta with Italian Sausage

    INGREDIENTS

    1 lb Italian sausage
    1-2 cloves garlic, minced
    1 tsp red pepper flakes
    ½ tsp chili powder (optional if you aren’t into spicy)
    1 tbsp olive oil
    2 lemons, juiced and zested
    16 oz cavatappi pasta
    pesto (get the one from Trader Joe’s, we love it)
    pecorino cheese, grated
    3 tbsp sun dried tomatoes

    INSTRUCTIONS:

    On medium-high heat, add the sausage, diced garlic, red pepper flakes and chili powder to a medium saute pan or cast iron pan. Once the sausage is fully cooked and browned, remove from heat and transfer to a bowl. Set aside. Add a tablespoon of olive oil to the pan and let that heat. Add broccoli rabe and cook for a few minutes. Add the lemon juice and continue to cook for 3-4 minutes.

    Cook the cavatappi pasta to al dente. Drain, making sure to preserve about 1-or so of pasta water. Add the pasta back into the pot and add in the pesto. Add sausage, broccoli rabe, remaining lemon juice and zest, pecorino cheese, and a ¼ cup pasta water. Stir to combine. Add sundried tomatoes and give it a final stir.

    Ben’s pro-tip: Not only does it taste delicious, it makes a fantastic cold lunch the next day.

May Ox Box Contents

  • Roasted Garlic Sausages

    garlic confit, garlic salt, pepper

  • Dry-Aged Chorizo

    salt paprika, cumin, chili flake, clove, ginger, allspice, black pepper, cayenne, coriander, balsamic vinegar, cocoa, orange juice, bourbon, pickled onions

  • Tandoori Chicken

    salt, garam masala, coriander, cumin, ginger

  • NY Strip Roast

  • Tomatillo BBQ Chicken Thighs

    smoked tomatillo, garlic, onions, black pepper, cumin

  • Butcher's Ground Beef

  • Flat Iron Steak

May 2022 Recipes

  • Roasted Garlic Sausage with White Bean Gratin

    INGREDIENTS:

    1 lb roasted garlic sausages
    2 cups dry white beans, (cannellini or navy)
    2 tablespoons garlic, minced
    ½ white onion, julienned
    1 teaspoon chili flakes
    1 tablespoons chopped thyme
    1 tablespoon chopped rosemary
    ½ cup of evoo
    1 ½ parmesan cheese, divided into 1 cup and ½ cup
    1 panko bread crumbs
    3 tablespoons unsalted butter, melted

    INSTRUCTIONS:

    Sear the sausages in a pan or on grill them to get them nice and charred.

    Soak the beans overnight and drain the next morning. Sweat the onion, herbs, garlic, and spices in a small dutch oven or small pot. Once the garlic and onions are sweated down, add beans and water (or stock). Cover ingredients with about two inches of the liquid. Raise the heat and bring everything to a simmer. Let it simmer until the beans are tender. The time on this will vary, but start with an hour to 90 minutes. Once the beans are tender, take a 1 cup of parmesan and stir into the bean mixture to thicken it. Take the ½ cup of parmesan, panko breadcrumbs, and butter and add to a separate bowl to create our topping. Ladle on top of the beans in the dutch oven. Put that into a preheated 375-degree oven for about 25 minutes or until bubbly and golden brown on top.

    Serve alongside with the sausages.

  • Tandoori Chicken with Cucumber Raita

    INGREDIENTS

    1 whole Tandoori Chicken
    1 pint plain greek yogurt
    1 cup cilantro, minced
    2 tablespoons minced garlic
    ¼ cup lemon juice
    ¼ cup evoo
    2 cups of sliced persian cucumbers
    Salt, to taste

    INSTRUCTIONS

    Combine all ingredients and stir to create the raita sauce.

    Roast the chicken in a 350 degree oven for 45 minutes to an hour. When the chicken temperature reaches 155 degrees pull it and let it rest on the counter for 20-25 minutes - the chicken will continue to cook and will reach 165 degrees.

    Spread the sauce on the bottom of the plate. Cut chicken into quarters and serve on top of the yogurt.

  • NY Strip Roast with Grilled Asparagus and Snap Pea Salad

    INGREDIENTS

    1 NY Strip Roast
    Olive Oil
    Salt
    Pepper

    2 bunches asparagus, ends trimmed
    ½ snap peas, trimmed, sliced into thirds, longwise (kinda julienned)
    2 cups arugula
    ½ cup radishes, thinly sliced
    ½ cup toasted unsalted sunflower seeds
    ½ grated parmesan cheese
    ¼ cup caraway seeds, toasted and crushed
    ¼ cup lemon juice
    ½ cup evoo
    Salt and pepper to taste

    Asparagus - season with olive oil, salt and pepper and lightly grill or sear. Remove the asparagus from the heat and store in the fridge to chill. Toast the caraway seeds lightly for just a few minutes, remove from the heat. You’re going to want to coarsely crush them using a spice grinder or just the back of a spoon. Add the seeds to a bowl with lemon juice, evoo, salt and pepper. Give it a toss and divide into two bowls. Now let’s assemble: arrange the asaparug onto the plate. Spoon one bowl over the asparagus. Add snap peas, radishes, and arugula and toss with the remaining bowl of vinaigrette. Arrange on top of the asparagus and top with grated parmesan and sunflower seeds.

  • Dry-Aged Chorizo Breakfast Burrito

    INGREDIENTS:

    1 lb dry-aged chorizo
    2 eggs
    1 tablespoon milk, whole or 2% is best
    salt
    3 tablespoons monterey jack or cheddar cheese
    1 flour tortillas (12-inches)

    INSTRUCTIONS:

    Render chorizo on a pan on medium-high heat, breaking it up with a spatula. Drain the grease.

    In a bowl, whisk 2 eggs with a little milk and salt until it’s light and airy. Cook in a non-stick pan or egg pan, folding the mixture on medium to medium low heat using a rubber spatula. Fold in a few heaping spoonfuls of the chorizo, add monterey jack or cheddar cheese, shredded. Warm your tortilla on a large grill pan, medium to low heat, no more than 10 seconds on both sides. Place egg and chorizo mixture on the bottom third of the tortilla closest to you. Fold it over once and pull it back toward you. Fold the ends in and continue to roll it tightly with the ends tucked in until you have a burrito.

    On the same griddle, cook the burrito for one minute with no oil on the side that has the seam to help seal it. Enjoy with our Wise Ox hot sauce.

  • TOMATILLO BBQ CHICKEN THIGHS

    INGREDIENTS

    1 lb tomatillo bbq chicken thighs
    1 yellow onions, julienned
    1 lb tomatillos or canned tomatillo, 1 jar
    2 cups long grain rice
    1 can lager of your choice
    2 tablespoons cumin
    2 cups chicken broth
    2 cello carrot, peeled and rough chopped into pieces
    2 tablespoons minced garlic
    Salt and pepper to taste
    2 teaspoons canola oil
    1 bunch cilantro, leaves and stems chopped

    INSTRUCTIONS

    Pre-sear the chicken thighs in a cast iron or dutch oven with just a touch of oil, seasoned with salt and pepper on medium-high heat, four minutes per side. Remove chicken.

    Add onion to the pot and garlic and sweat them until they no longer have any color. Return chicken thighs to the pot. Add carrots, rice, stock, beer, and spices. Give everything a good mix and bring to a simmer. Cover and cook on low heat on the stovetop for 35 minutes. Once all liquid is absorbed and cooked, shred the chicken using tongs. Top with chopped cilantro. Don’t toss the stems - they bomb - Chef Mark’s pro tip.

April Ox Box Contents

  • Andouille Sausage

    garlic, onion, chili powder, black pepper, koran chili

  • Rancher Steak

  • Tuscan Chicken

    rosemary, oregano, thyme, lemon, champagne vinegarette honey, garlic, olive oil

  • Pork Shoulder

  • Green Goddess Chicken Thighs

    spinach, basil, taragon, parsley, citrus vinegar, apple, cashew, olive oil

  • Dry-Aged Ground Beef

  • Bacon & Maple Sausage

    garlic, maple, onion

April 2022 Recipes

  • Andouille Sausage, Red Beans & Rice

    “I lived in New Orleans for a time, and this dish, red beans and rice, was one of those dishes that was practically an institution in its own right. We always ate it on Mondays - I must have eaten this dish 50 times over the course of a year. But to me, making this dish brings back those memories of coming together, gathering over a simple plate that signifies so much about the city.” - Chef John, Fort Oak

    INGREDIENTS:

    2 green bell peppers, medium diced
    1 yellow onion, medium diced
    3 celery stalks, medium diced
    10 garlic cloves, minced
    1 quart dried red beans, soaked overnight to rehydrate
    1 cup white rice, cooked
    2 ½ quarts good quality chicken stock (or beef or veggie)
    2 tbsp cajun seasoning
    1 tbsp worcestershire sauce
    15 dashes of hot sauce
    1 cup parsley, chopped
    1 cup green onions, chopped
    Salt, to taste

    INSTRUCTIONS:

    Start by slicing the sausages into ½ inch dics, just about. Using a Dutch oven, add a glug of olive oil and let that heat up on medium-high. Add the bell peppers, onion, and celery and sauté until all veggies are translucent. Add the andouille and let that cook until it is lightly caramelized. Add your rehydrated red beans, stock, cajun seasoning, worcestershire sauce, and hot sauce and bring to a gentle simmer. Cook for at least 1 hour or until the beans are tender (John’s tip: “The beans should be more tender than you think - the point where they almost fall apart - that’s what you want for this dish.”) Once the beans are tender, add salt if you want/need. Stir in green onions and parsley. Serve over steamed rice.

  • Cacciatore Tuscan Chicken with Escarole Lettuce

    INGREDIENTS:

    2 heads escarole
    12 oz jar of fire-roasted tomatoes
    3 roma tomatoes, quartered
    4 garlic cloves, chopped
    2 cups dry white wine
    3 sprigs oregano, chopped
    4 tbsp olive oil
    12 oz jar of fire-roasted red peppers
    1 yellow onion, julienned

    INSTRUCTIONS:

    Preheat oven to 375 degrees.

    For a cooking vessel, you want to use a large pot with high sides. Something like a Dutch oven or large sauté pan. Start by heating the pan on medium heat and add a glug of olive oil. Add the onions and garlic to the pan and sweat them for a few minutes until translucent. Add the Roma tomatoes, cook, and deglaze with white wine. Cook until the wine has reduced by half. Add the chopped oregano, fire-roasted tomatoes, and fire-roasted peppers. Cook on the stovetop for 30 minutes. Season with salt and pepper as needed.

    As the cacciatore is coming together let’s prep the chicken. Grab a roasting pan, and roughly chop the escarole lettuce, lining it on the bottom of the pan. Once the cacciatore is done, ladle the mixture on top of the lettuce - make sure it’s nice an even on the bottom of the pan. Place the chicken on top of all of this - BUT - make sure the liquid isn’t too high and cover the thighs or too much of the chicken - you want the skin to crisp in the oven. Use a larger pan if you run into this issue. On the flip side, have some chicken stock ready in case the liquid reduces too much in the oven. Cook for 10 minutes at 375 degrees, then drop the temperature down to 325 and cook for another 30-40 minutes or until the chicken reaches proper temperature.

    Chef Mark is serving this dish with some roasted fingerling potatoes and Kalamata olives, but even on its own, it’s great.

  • Chili Colorado

    INGREDIENTS:

    3 lbs pork shoulder
    5 ancho chiles, stemmed and seeded
    2 pastilla chiles, stemmed and seeded
    2 guajillo chiles, stemmed and seeded
    3 cups chicken broth for the chiles
    5 cups chicken broth for the pork
    7 cloves garlic, minced
    2 bay leaves
    1 tbsp cumin
    2 tbsp sage, chopped
    2 tbsp oregano, chopped

    INSTRUCTIONS:

    Start by boiling 3 cups of chicken broth. Add the chiles to a bowl, and pour chicken broth over the chiles. Cover with plastic wrap to let them steam and absorb the liquid - leave them be for about 30 minutes. Once that’s done, add the chiles and chicken broth to a blender and purée until smooth. Set aside.

    Cut the pork shoulder into ½” pieces. Set the bone aside and plan to make a stock with it later. Season with salt and pepper. Heat a large, heavy pot (a Dutch oven is perfect for this), on the stove on medium-high heat. Add olive oil and wait until that pot is very hot and then brown the pork shoulder pieces. You may need to rotate them so each side has browned evenly. Add the garlic, bay leaves, cumin, sage, and oregano, and stir for about a minute. You want the mixture to be very fragrant, wafting up from the pot and tempting you. Add 5 cups chicken stock and simmer uncovered for about an hour. Then, stir in the chili purée you blended a while ago and simmer for another 45 minutes until the meat is super tender and the sauce is thick, rich, and a dark reddish-brown color. Season with more salt and pepper.

    Serve with Mexican rice, beans, and/or flour tortillas.

  • Albondigas Soup with Dry-Aged Meatballs

    “I love making this soup with dry-aged beef because it just enhances like every flavor and makes this dish just that much richer, bolder, and frankly more delicious. Enjoy” - Chef Mark, Rare Society

    INGREDIENTS:

    2 tbsp olive oil
    1 large onion, chopped
    2 large garlic clove, minced
    2 quarts chicken or beef stock
    1 quart water
    ½ cup tomato sauce
    ½ pound green beans, strings and ends removed, cut into 1 inch pieces
    2 large carrots, peeled and sliced
    1/3 cup uncooked white rice
    1 pound dry-aged ground beef
    ¼ cup mint, chopped leaves
    ¼ cup parsley, chopped
    1 egg
    Salt and pepper
    ½ tsp cayenne pepper
    1 ½ cup peas (fresh or frozen is fine)
    1 tbsp oregano, chopped
    ½ cup cilantro, chopped

    INSTRUCTIONS:

    Let’s start by making the soup base. Heat a large Dutch oven over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for one more minute. Add the chicken stock, water, and tomato sauce. Bring to a boil and immediately reduce the heat to a simmer. Add the carrots and string beans, continue to simmer. While the broth is simmering, it’s time to prepare the meatballs. Mix the raw rice in with the meat, and add mint leaves, parsley, salt and pepper. Add the raw egg and mix it to combine. Roll out meatballs that are about 1 inch in diameter. Add the meatballs to the soup base. Do this carefully - we suggest one at a time. Cover and let it simmer for 30 minutes. Add the peas, oregano, more salt and pepper, and the cayenne pepper and stir.

    To serve, ladle into bowls and garnish with chopped cilantro.

  • Green Goddess Chicken Mediterranean Bowls

    INGREDIENTS:

    1 bag romaine hearts, chopped and rinsed
    1 small container feta cheese, crumbled
    1 small red onion, julienned
    ½ cup kalamata olives, pitted
    1 cup basmati rice
    1 tbsp turmeric
    Salt and pepper
    1 cucumber, chopped
    1 pint cherry tomatoes, halved

    INSTRUCTIONS:

    Start by cooking the rice. Once the rice is at a simmer, add the turmeric and salt. Give it a mix, cover, and finish cooking on low. Set aside and let it come up to room temperature before serving.

    Pan-sear your chicken thighs on moderate to low heat. When those are cooked through, let them rest for a few minutes, slice and set aside.

    Now, let’s build our bowls: start by adding a heaping scoop of rice to the bottom of the bowl. Then layer in your romaine, chicken, and everything else. You can use as much or as little of each ingredient as you like.

    If you want to add more Green Goddess dressing, here is our recipe:

    1 tbsp chopped garlic
    ½ cup mayo
    ½ sour cream
    1 tbsp chopped parsley
    2 tbsp chopped chives
    1 lemon, juiced
    1 teaspoon salt
    ½ teaspoon black pepper
    8 basil leaves, chopped
    4 mint leaves, chopped

    Combine all ingredients into a bowl and whisk.

March Ox Box Contents

  • Shawarma Whole Chicken

    ras el hanout, allspice, nutmeg, mace, sugar, salt, pepper

  • T-Bone

  • English Bangers

    garlic, fennel seed, thyme, nutmeg, cayenne salt, pepper, breadcrumbs

  • Butcher’s Ground Beef

  • Mojo Pork Loin

    orange juice, lime juice, cilantro, mint, olive oil, garlic, crushed red peppers, salt, pepper

  • Green Chorizo

    oregano, garlic, cumin, parsley, cilantro, roasted poblano pepper, sherry vinegar

  • Korean Chicken Thighs

    sesame oil, rice wine vinegar, gochujang, green onions, garlic, salt, pepper

March 2022 Recipes

  • GRILLED T-BONE WITH TRUST CHIMICHURRI & ROASTED POTATOES

    INGREDIENTS:

    1 lb t-bone steak
    salt & pepper
    olive oil

    1 bunch cilantro
    2 cups oregano
    1 bunch parsley
    ½ cup garlic, minced
    ½ cup shallots, minced
    1 tablespoon crushed red peppers
    ½ tablespoon cayenne pepper
    2 lemons, juiced
    ⅓ cup red wine vinegar
    ¾ cup extra virgin olive oil
    1 ¼ cup canola oil
    ½ tablespoon dijon mustard
    salt and pepper to taste

    4-6 baby red potatoes
    2 large red onions
    2 sprigs rosemary
    3 cloves garlic, minced
    olive oil
    salt and pepper

    INSTRUCTIONS:

    Pre-heat oven to 375 degrees. Rinse the potatoes and cut them into quarters, placing them into a large mixing bowl. I love baby reds because of the starch content, they roast really, really well. Peel the skin off the onions and cut into quarters as well and add to the bowl. Add rosemary, garlic, salt and pepper, and olive oil and toss the potato/onion mixture. Arrange as a single layer on a medium baking sheet. Roast in the oven for about 35 minutes.

    While the potatoes are roasting, let’s build the chimichurri. Finely chop all the herbs and add to a medium-sized bowl. Add the spices, oils, lemon, and vinegar. Give it a good stir and set aside.

    For the T-Bone: you want to rest this steak for about an hour on your counter to bring it to room temperature. Pre-heat grill to high heat, and sear each side for about 2 minutes. This isn’t a thick steak, so you want to make sure not to overcook it. I suggest facing the filet part of your t-bone toward the hottest part of the grill to really cook that through. Let it rest and come up to temperature.

    To serve: pile the potatoes next to your steak and spoon the chimichurri over all of it. Enjoy!

  • GREEN CHORIZO CHILI

    INGREDIENTS

    1 lb green chorizo sausage
    1 yellow onion, diced
    1 fennel bulb, diced
    2 celery sticks, diced
    3 garlic cloves, minced
    1 bay leaf
    1 lb ox bacon (ask Benji for ends), diced
    ½ tablespoon tomatillo puree
    1 lb hominy corn
    1 quart Wise Ox Poultry Stock
    ½ tablespoon cumin
    ½ bunch cilantro
    1 cup sour cream
    1-2 avocados
    olive oil
    salt & pepper

    INSTRUCTIONS

    Heat stove to medium-high heat. In a large dutch oven, add a glug of olive oil and the diced onions, fennel, and celery. Proceed to sweat the vegetables, stirring occasionally, for about 5 minutes. Add the garlic and cook for a minute more. Remove vegetables and garlic from the pot, transferring them to a heat-safe bowl. Add the bacon to the pot to render. This should take just a few minutes. Add the green chorizo sausage and cook, breaking it apart as it renders. Add the vegetables back in, and along with it, the tomatillo puree, poultry stock, cumin, and the hominy. Give it a good stir, pop the lid on there, and let it cook on medium-low heat for 35-45 minutes.

    To serve, ladle into bowls and top with a dollop of sour cream, avocado wedges, and cilantro.

  • ROASTED MOJO PORK LOIN & CILANTRO LIME RICE

    INGREDIENTS

    3 lb pork loin
    1 cup rice
    2 cups water
    ½ bunch cilantro, chopped
    1 lime, juiced and zested
    Salt

    INSTRUCTIONS

    Preheat the oven to 375 degrees. Heat a glug of oil in a large ovenproof skillet over high heat. Sear the pork on all sides until golden brown. Remove from pan and transfer to a large baking sheet. Transfer to the oven and roast until the temperature reads 145 degrees. We think it should take about 35 minutes.

    Cook the rice, adding a pinch of salt to flavor it up a touch. Once the rice is done, transfer to a serving bowl. Pour the lime juice over the rice and toss it with the chopped cilantro.

  • Korean Chicken Thigh Bowls

    “I’m going to pull inspiration from one of my favorite new dishes on TRUST’s menu - our Chineses Pork Sausage and build a bowl.” - Chef Brad Wise

    INGREDIENTS

    1 lb Korean Chicken Thighs
    1 cup sticky rice (no shame in buying it pre-made from Costco)
    1 Persian cucumber, sliced
    1 lemon, juiced
    ½ tablespoon chili oil (I love Momofuku’s Chili Crunch)
    soft herbs (like basil)
    kimchi
    duke’s mayo

    INSTRUCTIONS

    Pre-heat your grill to medium-high heat on one side. If you’re using charcoal, create a two-zone fire with your briquettes underneath one half of the grill grate. Sear chicken thighs over the flame-side of the grill, about 2-3 minutes per side until the skin turns golden brown. Move chicken to the other side of the grill where it’s off direct heat. Cook until internal temperature reaches 165 degrees. Pull and let rest for 5-8 minutes.

    Assemble your bowl: whisk together the mayo and lemon juice. Add rice to the bottom of the bowl and proceed to layer on each ingredient - sliced cucumbers, a dollop of kimchi, you get the idea. Slice the chicken thighs and add to the bowl. A dollop of chili oil (or more), and your mayo/lemon mixture complete the dish. Garnish with your soft herbs and serve.

February 2022

  • GRILLED BBQ MEATBALLS

    2 lbs bbq meatballs
    2 cups sweet baby ray’s honey bbq sauce

    Start by shaping the meat into 2 ounce balls (about the size of a golf ball.) We’re using our gas grill to cook these, so preheat to medium-high and make sure your top rack is in place. Set the meatballs on that top rack and cook for 10 - 12 minutes, or until the internal temperature reads 155 degrees.

    Once cooked, move the meatballs directly to the grates for a few minutes so they develop a char and pick up some color. Pop the meatballs into a crock pot filled with your favorite barbeque sauce and serve.

  • GRILLED CHICKEN WINGS

    3 lbs chicken wings
    ranch, for dipping

    You’re gonna play with direct and indirect heat on this one. Set your grill to medium, leaving one of your burners off. Place the wings on direct heat, flipping occasionally to ensure an even cook. Keep an eye on ‘em, and if they are getting too dark too fast, move them over to indirect heat. Pull ‘em when the temperature reads 165 degrees. Serve with ranch.

  • BACON WRAPPED ARMADILLO EGGS

    1 lb creole sausage
    12 thin slices ox bacon
    6 jalapeños (stems, core, and seeds removed)
    4 oz cream cheese
    4 oz cheddar cheese
    1 cup sweet baby ray’s honey bbq sauce

    Combine cream cheese, cheddar, and a tablespoon of the bbq sauce into a bowl. Stuff the mixture into the jalapeños. Cover the jalapeños with the sausage, rolling back and forth so it forms an egg shape. Then wrap the sausage-jalapeños with one or two pieces of thinly sliced bacon so it’s fully covered. Use toothpicks to secure the bacon and keep the egg together.

    To cook, place the armadillo eggs on indirect heat and grill for 25 - 30 minutes or until the sausage temperature reads 160 degrees. Brush “eggs” with BBQ sauce and move to direct heat to caramelize. Happy Super Bowl.

January 2022

  • HOT ITALIAN SAUSAGE

    “Make Italian sausage sandos. All you need is 1 red bell pepper and 1 sweet onion, julienned. Some potato or ciabatta buns, and mayo. Form 4 roughly equal sized patties from the ground sausage. Sear on medium heat in a stainless steel pan until cooked through, about 6 - 8 minutes. Remove from pan and set aside. In the same pan, add julienned peppers and onions and cook on medium heat until soft and slightly translucent, about 8 minutes. Remove from the pan and set aside. Before serving, toast your buns on the same pan. Spread a thick layer of mayo and sear for about 1 - 2 minutes on one side. Build your sandwich and serve.” - Chef John

  • WAGYU TOP SIRLOIN

    2 wagyu sirloins
    1/4 lb unsalted butter, room temperature
    5 garlic cloves, whole
    1/2 bunch hard herbs

    Preheat a cast iron pan on high heat (to test if your cast iron is hot enough, splash some water into the pan - if the bubbles dance, it’s hot enough to start searing). Add both steaks to the pan and sear on high heat for 2 minutes on each side. Reduce to medium and flip steaks a third time. Add butter, garlic, and herbs. Tilt the pan just slightly (and safely!), and using a spoon, and continuously spoon the butter mixture over the steaks for around 2-3 minutes. Remove steaks from pan and let rest for 5 minutes. Slice it thin to serve.

  • APPLE GINGER CHICKEN

    “You know I love my sheet-pan chicken recipes! This month, I’m pairing the apple and ginger flavors with fennel, onions, and why not, more apple. Slice up these fruits and veggies, toss ‘em with olive oil and spread them in one nice, even layer on a large sheet pan. Place your chicken in the middle, maybe adding a few springs of rosemary for color, and cook in a 350 degree oven for an hour, or until the chicken reaches 165 in the thigh. The onions, fennel, and apples will soften and caramelized a bit, so when it’s all done you get this nice, warm, heart meal that has so many great flavors. It’s crisp and wintery in the best way.” - Benji

  • CHIKCEN PICCATA THIGHS

    “Chicken piccata is an Italian-American staple, so we’re going to make pasta and it’s going to be great. Grab your Dutch oven, add a little oil, and heat on medium-high. Add the chicken to the pot, and DO NOT toss the rest of the marinade that’s left in the bag. Save it! Cook the chicken through, then remove from the heat. Sauté some onions, garlic, add a splash of white wine and reduce, and then add the marinade and bring to a boil. Reduce the heat to low, add some butter, let it simmer for a few minutes. Boil some angel hair pasta. Add the chicken back in the sauce, add chopped parsley, and when you’re ready, slice the chicken and serve with the sauce atop the pasta.” - Ben

  • CHAURICE SAUSAGES

    “Chaurice is a house favorite for sure. A traditional creole-style sausage, it’s related to Spanish Chorizo, but more fresh. There’s so many herbs: thyme, bay leaves, parsley, this sausage boasts some solid flavors here. I’m going to keep it simple, pan fry them and toss with dirty rice and red beans for a quick-and-easy weeknight meal. Or if I’m feeling fancy, I’m making gumbo with the pan-fried chaurice, some shrimp, garbanzo beans… this would also be so good in jambalaya. Now I really want jambalaya… “ - Ben

December 2021

  • CHEF MARK’S POLENTA RECIPE

    “Add 4 cups milk, 1 teaspoon salt, and 1 teaspoon granulated garlic to a shallow pot and bring to a simmer. Add the polenta slowly, whisking as you incorporate the polenta into the liquid. Cook on low heat, stirring often until the liquid is absorbed, about 25 minutes. Add 1/2 cup grated parmesan cheese, 4oz butter, 3 tablespoons red wine vinegar and 1 tablespoon extra virgin olive oil. Add more salt to taste as needed. Stir until combined on low heat until you’re ready to serve.

  • ITALIAN SALSA VERDE

    2 tbsp basil chopped
    3 tbsp flat parsley chopped
    2 garlic clove minced
    1 fresno pepper minced (any red hot pepper will do)
    1 tbsp capers chopped
    2 tbsp lemon juice
    4 tbsp olive oil
    salt and pepper to taste

    Mix all ingredients except olive oil in a bowl. Add olive oil and stir to combine. Season with salt and pepper and serve.

  • CHICKEN CURRY THIGHS

    “What a perfect weeknight meal! I’m serving these with a simple bowl of white rice and sautéed onions, carrots, and garlic.” - Benji

  • ROSEMARY GARLIC CHICKEN

    “We’re spatchcocking this bird so it cooks easier. Roast it in the oven at 400 degrees in a roasting dish with some citrus - thick cut lemon or orange slices would be great! Add some root vegetables in there too and make it a whole meal.” - Benji

  • BREAKFAST SAUSAGE

    “Christmas morning I’m cooking this sausage up and making McGriddles for the whole family.” - Benn goes here

November 2021

  • FALL SPICED CHICKEN

    “I want our house to smell like fall, so this month I’m roasting this bird in the oven with veggies and chicken stock (obviously using our stock from the shop. It’s the best). For sides, make a sweet potato mash with maple syrup. Boil the sweet potatoes as you would on the stovetop, drain, add cream or milk, blend, and then add around 2 tablespoons of maple syrup right at the end there. Taking this one step further, I’m going to make a gravy out of the pan drippings. Pretend like it’s Thanksgiving, ya know?” - Ben

    “I’m all about the sheet-pan dinners this fall. With three kids at home, easy-to-prep, dishless meals are where it’s at! So I’m slapping this bird on a sheet tray, throwing some fall vegetables like squash, mustard greens, really whatever is in the fridge, down on the tray, then I’m roasting it in the oven for 45 minutes at 400 degrees.” - Benji

  • BUTCHERS GROUND BEEF

    “Make bolognese! My secret, which I’m sharing with all of you because we’re friends: add a very small amount of tomato, milk, and nutmeg. So fall.” - Ben

  • PORK LOIN

    “The best way to cook this loin is to sous vide it. Don’t be afraid of a thick marinate on this - the pork loin is big and thick so it can take it. Try a citrusy marinate, sous vide it, and then finish on the grill for some char. I like to use the meat for sandwiches for the week.” - Benji

  • CRANBERRY WALNUT SAUSAGES

    “Sautee them, slice ‘em, put it on a Ritz cracker and serve with some goat cheese. Instant canapé for holiday parties!” - Ben

    “Throw ‘em on the sheet tray during the last 20 minutes of your chicken roast - it'll be great.” - Benji

  • HANGER STEAKS

    “I'm still grilling well into November, so these go straight on the grates to cook. Serve them this with a bottle of red from the Rhone Valley.” - Ben

    “Hanger steaks take on the flavors of whatever you’re marinating it in - so for fall I’m using a coffee rub on these - pinch of ground coffee, granulated onions, mustard powder, garlic, cumin and a touch a sugar. Throw on the fire, boom. Great meal.” - Benji

How to build a stuffed pork loin

  • STEP 1

    We want to create a nice, even layer to spread our sausage stuffing onto. So we’re going to cut our loin about an inch thick for this. Start by cutting into the loin, about an inch, rolling the meat out as you go. Continue to cut an inch at a time, rolling the loin along the way. Whatever you do - don’t cut the meat all the way through!

  • STEP 2

    Add sausage on top in a nice, even layer.

  • STEP 3

    Gently roll the loin. It doesn’t need to be too tight, we’ll use butcher’s twine to secure it.

  • STEP 4

    Take one long piece of butcher’s twine and starting in the middle, tie it together. You want your twine to be tight enough to be compact but not too tight that the stuffing explodes out the sides. Repeat on each sides from the middle until the roast is tide

  • STEP 5

    Roast it in the oven (your card has the instructions), cool, slice, and enjoy!

October 2021

  • CARIBBEAN BEER CAN CHICKEN

    “Make sure to eat with things that go with smoked food. I love our Santa Maria-style beans and Mac N’ Cheese.” - Chef

  • WEISSWURST

    “I like to keep it simple - little Sauerkraut and mustard on a bun or between two pieces of sliced white bread. And pro tip: score the sausage before you sear it.” - Chef

  • BREAKFAST SAUSAGE

    “One of my favorite ways to use breakfast sausage is to take it and do a 50/50 mix of the ground beef in your box along with the breakfast sausage to make breakfast burgers. The molasses from the sausage caramelizes and just makes a bomb burger.” - Benji

  • GROUND BEEF

    “Make yourself a burger with that Munich mustard - it’s a little spicy, tad sweet, a whole lotta tasty. Grab some pastrami from the shop (we’ll have some ready mid-October) and quickly warm your slices it on the grill, then top it on the burger. Fantastic. If you’re into that sort of thing.” - Benji

  • CHIMICHURRI CHICKEN THIGHS

    “These are destined for the grill. I think these would be fantastic on a salad - let’s call it an end of summer salad! Add some summer squash, arugula, a few sliced late harvest peaches, and some charred Brussel sprouts (NOT TOO MANY, just use the leaves if you really want to make this amazing).” - Benji

  • PORK SHOULDER STEAK

    “This eats like a NY strip, so it's best to treat it as such. Heat oil in a cast iron pan, get it rippin' hot, sear it for 4 minutes, flip it, add butter (a lot - like half a stick), garlic, and herbs, and proceed to mount the mixture as it browns on top of the pork chop. I love it with mashed potatoes. And I eat this like a steak - it doesn't need a sauce, but I love with it a Carolina Gold for dipping on the side. Pork and BBQ sauce - they just want to go together - they belong together.” - Ben

  • TOP SIRLOIN

    “Pull out the grill for this one - a top sirloin was made to be cooked over charcoal or even wood, if you can. I like to throw it back and marinate it in some teriyaki sauce.” - Benji

September 2021

  • AL PASTOR WHOLE CHICKEN

    “Roast your chicken in the oven at 350 degrees until cooked (internal temperature should be 165 degrees). Serve it with some elote street corn and grilled shishito peppers.” - Chef

    “With your leftovers, build a sandwich using Hawaiian rolls, some sliced onions, a few sprigs of cilantro, whatever feels right to you.” - Ben

  • BUTCHER’S GROUND BEEF

    “This is the best burger meat, hands down. The ground beef is so fresh, it’s freakin’ delicious. Portion your beef into 1/3 lb patties, grill ‘em, and enjoy.” - Chef

    “Sometimes you just need a good throwback. When the mood strikes, I like to simply brown the ground beef in a pan, stir in some Manwich Original Sloppy Joe Sauce and slap it between two buns. Phenomenal.” - Ben

  • CURRY CHICKEN THIGHS

    “The flavor from this curry is the star of meal, so keep it easy and just serve it over some white rice.” - Chef

    “Serve on top of rice noodles, a little kimchi, a few green things. Great lunchtime meal, that’s for sure.” - Ben

  • GUMBO SAUSAGES

    “These sausages are so potent and flavorful - seriously so excited to cook these this month. I’m going to make a pantry pasta with it. Start by boiling penne noodles. Cook your sausages, and sauté a bit of garlic, shallots, butter, and cream together. Add some white wine, toss in some chopped hearty greens. Then add the cooked noodles, slice your sausage into rounds, add a splash or two of pasta water, stir to combine and serve.” - Chef

  • PORK BELLY

    “Make yourself some kimchi rice: slice pork belly and sauté with onions, kimchi and gochujang. Serve over rice and garnish with a few green onions.” - Chef

    “We take our sandwiches seriously at The Wise Ox. One of our favorites is the classic Cuban. Use this pork belly, along with some slices of our house-smoked deli ham, our pickles, a bit of swiss cheese, and some mustard. Pile it all into a french roll, give it a good press, and prepare for your mind to be blown.” -

  • BRATWURST

    “Keep this simple: grill it through, serve with a little mustard on the side, avoid grilling it in beer, please. Slice, grab a fork, that’s it.” - Chef

    “Oktoberfest officially starts on September 12, and this bratwurst is the perfect kick-off to my all-time favorite holiday. Grill it, throw some stone ground mustard on top, stick it in-between two buns, crack open a Helles Lager and toast like you’re in Bavaria but you’re actually just in your backyard. Take this sausage sandwich to the next level by grabbing a cast iron skillet and heating it on the grill to sauté some diced onions. Pour a little of your beer in the pan for some added flavor, sprinkle them atop the above creation and cheers, it’s OKTOBERFEST!” - Ben