The Lifestyle Magazine of The Eastern Shore
Recipe by Chef Chris Mitchell, Wylder Hotel Tilghman IslandPhotography by Jill Jasuta
Ingredients:For the Braise2 oz sunflower oil2 lbs Chuck Roast2 large yellow onions3 carrots1 head of celery1 lb peeled garlic cloves4.4 oz tomato paste1 bottle Cabernet Sauvignon1 qt veal stock1 bunch of thyme1 bunch rosemary3 bay leaves15 whole black peppercorns1 anise starSea salt
For the VegetablesHandful of French green beans,
Ingredients
2 Tbsp coconut oil (or other neutral oil)
1 4-inch piece of fresh ginger, peeled and roughly chopped
1 small shallot, roughly chopped
2 large garlic cloves, chopped
1 lb carrots, peeled and roughly chopped
1 Tbsp red curry paste
2¼ cup chicken or vegetable stock
1 can full-fat unsweetened coconut milk
1 Tbsp fish sauce
Kosher salt
Zest and juice of half a lime
Chopped cilantro, for garnish
Fried shallots (optional)
Chili oil (optional)
Ingredients
2 oz Pineapple Turmeric Element [Shrub]
6-7 oz coconut water
1 lime, fresh squeezed
A few mint or basil leaves
Instructions
Combine Pineapple Turmeric Element [Shrub] and coconut water in a glass. Add fresh squeezed lime juice and ice and stir. Finish by adding your preference of a few mint or basil leaves. Stir again and enjoy.
Ingredients
1 lime, cut in wedges
20 fresh mint leaves
⅔ cups soda water
Crushed ice
1 sprig of mint
Instructions
Squeeze some of the juices from the lime wedges in a glass, then drop those and mint leaves in in the same glass. Muddle together, releasing most of the juices from the limes. Add crushed ice and mix. Top with soda water. Decorate with a straw and a sprig of mint and serve immediately.