Happy Father's Day

Most Dads don't like to make a fuss, but Father's Day falls on Sunday, June 18th so why not surprise him with succulent ribs or a juicy tomahawk served up with an icy cold beer? 

Following is one of our favorite recipes for chili glazed pork ribs, adapted from Food Network Kitchen.

Chili-Glazed Pork Ribs (6 servings)

Basting these ribs with homemade chili-spiked sauce every 10 minutes for the last 40 minutes of cooking creates a spicy glaze.


  • 2 South Avenue Butcher racks pork spareribs (aprrox.6 pounds)
  • 4 tablespoons packed light brown sugar
  • 2 cloves garlic, minced
  • 2 teaspoons fresh thyme
  • 3 tablespoons ancho chili powder
  • Freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 3 cups apple cider
  • 3 tablespoons tomato ketchup
  • 2 tablespoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • Kosher salt


  1. Make shallow cuts between the ribs on the bone side with a sharp knife, piercing just the membrane.
  2. Mix 1 tablespoon salt, 3 tablespoons brown sugar, garlic, thyme, chili powder, 1/4 teaspoon black pepper and the cayenne in a bowl. Rub the spice mixture evenly over the ribs. Place the ribs on a rack in a roasting pan, loosely cover and refrigerate at least 4 hours or overnight.
  3. Meanwhile, combine the cider, ketchup, mustard and Worcestershire sauce in a saucepan over medium heat and simmer until reduced to about 2 cups, about 30 minutes. Cover and set aside.
  4. Preheat a grill to low heat on one side. Cook the ribs bone-side down on the cooler side of the grill, covered, until tender, about 1 hour and the meat is backing up from the bones. (If using a charcoal grill, add more charcoal as needed to maintain the temperature.) 
  5. Baste and put the ribs in foil (add final tablespoon brown sugar) and cook them for a futher hour keeping them on the cool side of the grill. Unwrap them from the foil, baste, and cook for a final 20 minutes.

Mother's Day Steak Diane

Ribeye Steak Diane

Ribeye Steak Diane

It's almost Mother's Day (Sunday, May 14th) and what better way to show your love then to banish her from the kitchen. Mike the Butcher prefers to use boneless ribeye, but beef tenderloin is more commonly used for this dish. 

Ingredients (Serves 2)

  • 2 boneless ( 3/4 pound each) rib eye steaks*, 3/4-1-inch thick
  • 2/3 cup beef or veal stock
  • 2 teaspoons Dijon mustard
  • 1 1/2 teaspoons Worcestershire sauce
  • 2 tablespoons unsalted butter,divided
  • 1 tablespoon extra virgin olive oil
  • 1 shallot, finely chopped (2 tablespoons)
  • 1 teaspoon minced garlic
  • 4 ounces assorted sliced mushrooms* (approx. 3 cups)
  • 1/4 cup brandy or cognac
  • 1/4 cup heavy cream
  • Freshly snipped chives


  1. Season both sides of steak with kosher salt - allow to sit, refrigerated, 6-12 hours. (The salt breaks down the cell structure tenderizing the meat.)
  2. Let the meat come to room temperature then season both sides with freshly ground pepper.
  3. Whisk together beef stock, Dijon and Worcestershire and reserve.
  4. Heat 1 tablespoon butter and oil in a large to medium high heat, or until oil is hot but not smoking. Sear steaks about 3 minutes on each side, or until golden browned on each side.* Remove steaks from heat, place on plate and lightly tent with foil.
  5. Remove pan from heat and add shallots and garlic to pan juices, stirring. Residual heat from pan will be hot enough to cook them. Stir until golden brown and wilted, about 2 minutes.
  6. Return pan to a medium-high heat, and immediately stir in mushrooms and remaining tablespoon butter. Cook 1-2 minutes or until mushrooms are just beginning to become limp.
  7. Raise heat to high and add brandy or cognac. Reduce 20 seconds then whisk in beef stock, Dijon and mustard mustard. Reduce on high heat 3-4 minutes, stirring, or until sauce is velvety smooth and thickened. Stir in cream. (If steaks need additional cooking, they may reheat in sauce at this time.) Serve steaks with sauce, garnished with chives.
  8. If you prefer your steaks medium to well-done; place them in a warm oven (200 degrees) to continue cooking as you make your sauce.

Serve it with steamed vegetables, tagliatelle or brown rice.

Stout Braised Short Ribs Served with Irish Champ

St. Patrick's Day falls on Friday, March 17th, so our recipe this month had to be Short Ribs served with Irish Champ. Cooking with a pint of Irish Stout is recommended! 

INGREDIENTS (serves 2)

  • 4 beef short ribs
  • Six pack of stout (you may need to drink some while cooking)
  • 1/4 cup brown sugar, packed
  • 1 tsp. chili powder
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. ground thyme
  • 1 tsp. garlic powder
  • Salt and pepper
  • 1 small onion, diced
  • 2 stalks of celery, diced
  • 3 cloves of garlic, minced


  1. Combine the chili powder, garlic, thyme, salt and pepper in a small bowl. Score the underside of the ribs and rub both sides well with the spices.
  2. Heat a large, heavy pan over medium heat. When the pan is warm, brown the ribs on all sides, being careful not to crowd the pan. Work in batches if necessary.
  3. When the meat is browned, add the celery, onion and garlic and sweat the vegetables for 5 minutes. Add enough beer to just barely cover the meat and the brown sugar. Season with salt and pepper.
  4. Bring to a boil and then reduce the heat to a low simmer and cook for about two hours.

Meanwhile get to work on the mashed potato (champ)

Irish Champ (serves 2)

  • 3-4 potatoes (with skins on)
  • 1 large bunch scallions
  • 3⁄4 cup milk
  • 2 tablespoons butter
  • Salt & pepper


  1. Finely chop the scallions (white& green tops) and mix with the cold milk. Bring slowly to a boil and simmer 3-4 minutes, turn off the heat and leave to infuse.
  2. Cook scrubbed potatoes until soft (approx. 20 minutes) Mash and while still hot mix with the boiled milk & green onions.
  3. Beat in some of the butter.
  4. Season with salt & pepper - you add an extra tablespoon of butter for the top. 

"May the luck of the Irish be with you!"