Executive Chef Angelo Loria live on Fox 2 News Thursday with Valentine’s Day celebrations for the whole family, starting with brunch with the kiddos and ending in a romantic dinner for two. (Recipes below)

To place your order, click here.

Braised Beef Short Ribs

Ingredients

4 ea – 12 oz boneless short ribs

Kosher salt

Black Pepper

Extra-virgin olive oil

1 ea large Spanish onion, cut into ½ inch pieces

3 ea ribs celery, cut into ½ inch pieces

3 ea carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces

1ea fennel cut in ½ in pieces

2 cloves garlic, smashed

1/2 cups tomato paste

2 cups red wine

¼ cup flour

3 cups highly flavored beef stock

1 sprig fresh thyme

1 sprig fresh rosemary

2 bay leaves

Directions

Season each short rib generously with salt and pepper. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan.
Preheat the oven to 325 degrees F.
When the short ribs are browned on all sides, remove them from the pan. Add the vegetables and season the vegetables generously with salt and pepper. Sauté until onions are translucent, about 5 to 7 minutes.
Add the tomato paste and cook for 4 to 5 minutes or until caramelized in pan.
Add flour and coat the vegetables.
Add the wine to deglaze and scrape the bottom of the pan. Cook until about ¼ cup of wine remains
Return the short ribs to the pan and add beef stock. Add the thyme, bay leaves and rosemary. Cover the pan and place in the preheated oven until tender, about 2 hours. Turn the ribs over halfway through the cooking time and add more stock if necessary. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. Serve with the braising liquid.

Crab and Corn Bisque

INGREDIENTS

3 tablespoons vegetable oil

3 tablespoons bleached all-purpose flour

1/2 cup minced yellow onions

1 cup corn kernels (from 2 ears corn)

2 tablespoons minced shallots

2 tablespoons minced celery

1 tablespoon minced garlic

1 tablespoon kosher salt

1/4 teaspoon cayenne

1 tablespoon Worcestershire sauce

1 tablespoon hot sauce (optional)

1 cup fish, crab, shrimp or clam stock

2 bay leaves

2 cups milk

2 cups heavy cream

1 teaspoon old bay seasoning

1/2 pound lump crabmeat, picked over for shells, whole pieces set aside for garnish

1 bunch of green onions green and white part separated, sliced thin

DIRECTIONS

Heat the oil in a large heavy pot or Dutch oven over medium heat. Add the flour, stirring constantly with a wooden spoon until blended. Continue stirring to make a light brown roux, 5 to 10 minutes.
Add the onions, the white part of the green onion, corn, shallots, celery, garlic, salt, and cayenne, Worcestershire and hot sauce, if using.
Cook, stirring occasionally, until the onions soften, about 4 minutes. Slowly stir in the stock. Add the bay leaves and bring to a boil. Add the milk, cream, and the old bay. Reduce the heat to medium-low. Simmer, uncovered, for 30 minutes.
Stir in the crabmeat (but not the ones left for garnish) and simmer for 5 minutes. Remove and discard the bay leaves, adjust seasoning if necessary.
Serve hot ladled into bowls and garnish with remaining

Shrimp Scampi

Shrimp served in a lemony, garlicky and buttery sauce.

Ingredients

2 tablespoon olive oil

1 pound (16-24) shrimp, peeled and deveined

4 cloves garlic, chopped

1 pinch red pepper flakes (optional)

1/4 cup white wine

2 tablespoons lemon juice (~1 lemon)

Salt and pepper to taste

1 teaspoon lemon zest

2 tablespoons butter

1 tablespoon parsley, chopped

Heat the oil in a pan over medium-high heat, add the shrimp and season with salt and pepper, cook for 2 minutes, flip shrimp and cook for 1 more, then remove shrimp to plate.
Add the white wine and lemon juice to the pan, to deglaze it, simmer for 2 minutes, add the shrimp and any juice from the plate, lemon zest, butter and parsley, tossing everything and removing from the heat.
Enjoy immediately!

Spanish Tortilla w/ Potato, Spinach, Cheese and Chorizo

Serves 6

Ingredients

1 pound Yukon gold potatoes, diced ½”

1 tablespoon salt, plus more for boiling potatoes

2 tablespoons extra virgin olive oil

1 large onion, sliced thin

2 cups tightly packed fresh spinach

1/2 cups shredded Mahon cheese

8 cage-free organic eggs

1/3 cup extra virgin olive oil 85 ml

Pinch sea salt

Dash black pepper

Instructions

Bring a medium pot of lightly salted water to a boil and add potatoes and a pinch of salt. Cook for about 8-10 minutes or until potatoes are tender, but still holding their shape.
Preheat oven to 350 F.
Crack eggs into a large bowl and season with cheese, salt & black pepper, whisk together until well combined
Heat a large nonstick fry pan with a medium heat and add in a generous 1/3 cup of extra virgin olive oil and add chorizo, constantly breaking up the meat, until fully cooked.
Add in the onions and cook until caramelized, about 10 minutes.
Add in the pieces of potatoes and continue to mix, Start adding the spinach into the pan, add in batches to not over-fill the pan, mix the spinach with the potatoes so it wilts, once all the spinach has been incorporated and wilted, turn off the heat, season everything with sea salt & black pepper, mix so the seasonings are evenly mixed
Add the potatoes mixture into the bowl with the eggs, add the 2 cups of shredded mahon and mix everything together until well combined, at the same time, make sure to heat the same fry pan with a low to low-medium heat
Once well mixed, add the mixture into the pan.
After 4 to 5 minutes, the bottom should be set and it can be put in the oven. Cook for about 10 minutes, or until firm and solid.
Let the tortilla cool for about 10 minutes then place on a plate to cut, enjoy!

Panettone French Toast

2 cups milk or heavy whipping cream

6 ea large eggs

¼ cup honey

1 T Cinnamon

¼ t nutmeg

1 Pantone, sliced ½ inch thick