Holiday recipes from guest Tracey Bloom:

For Salad:
2 head fennel (sliced or shaved super thin)
1/2 of a red onion julienne
1 orange segmented
1 cup of arugula

For dressing:
1to2 lemons (juiced)
8ounces of olive oil or blend
2ounce of champagne or rice wine vinegar
1 pomegranite (seeds only)
1 Tablespoon of honey

Garnish:
Reserved fennel frawns
Shaved pecorino cheese

Braised Pork Shank
Parsnip Puree, Apricot-Bacon Jam, Pea Shoots and Pork Reduction Sauce
Serves 4 each

To Braise The Shank:
Brine Overnight or Season the Day of Cooking with Salt and Pepper

Brine
1 Gallon of Water
2 Cups of Kosher Salt
½ Cup of Brown Sugar
2 Cups of Red wine
Fresh herbs (thyme, bay leave, sage, rosemary)

1. Sear Seasoned Shanks at high heat to get good color (do not burn)
2. Put Seared Shanks In a braising pot cover with mirepoix (1 carrot peeled and chopped, one onion chopped and 3 stalks of celery). 1 Gallon of Chicken Stock and 3 cups of red wine.
3. cover with tin foil and place in a 325 degree oven for 3 ½ to 4 hours till almost falling off bone.
4. Strain braising liquid and reduce for sauce

Parsnip Puree
10 parsnips peeled and chopped
½ cup cream
Salt and pepper to taste
Method: cover the chopped parsnips in water and simmer till tender. Next puree the parsnips till smooth. Add cream by hand to make creamy.

Apricot-Bacon Jam
1 cup of Dried Apricots
1 cup of sugar
3 cups of hot water
1 lemon juiced
1 tablespoon of fresh chopped thyme
3ounces of bacon chopped and rendered (reserve fat with bacon to add to jam)
Method: simmer all ingredients except for the bacon and rendered fat for 30 minutes, add bacon and fat then stir