Recipes from the kitchen of Chef Josh Hoy
We continue to receive requests from our guests for recipes of the meals that are created in our kitchen. We hope you enjoy reading through our latest selections and will give them a try in your own kitchen.
This recipe was handed down through the generations of Josh’s family.
- 1¼ cup butter
- ¾ cup sugar
- Add: Mix well
- 1 beaten egg
- 2 tsp. vanilla
- 3 cups flour
- ¼ tsp. Baking Powder
- 1/8 tsp. salt
- Add to creamed mixture gradually
- Roll out on lightly dusted surface and cut to desired shape.
- Bake at 350 degrees on greased cookie sheet.
Water Cress Chimi Churi
I make chimi churi out of anything that is fresh, flavorful, and in season. In the summer time the water cress that grows wild in our springs has a fresh horseradish flavor that goes well with basil and parsley.
Several cloves of garlic
- The juice of 1 or 2 limes
- ½ cup of good olive oil
- 1 or 2 red jalapeno peppers
- A bunch of basil
- A sprig of oregano
- A bunch of parsley
- A bunch of watercress
- A dash of coarse sea salt and fresh ground black pepper
Chimi churi is a fun dish to make with a kid. Simply chop all the ingredients up and toss in a bowl with the olive oil, season to taste with the salt and pepper. I often add berries, or radishes, or whatever is in season. We get all of our garden vegetables from our neighbors at the Middle Creek Road Truck Farm, so there is always something fresh and new to try.
Pan Seared Grass Fed Beef Fillet
If you take the time to seek out true grass fed beef, you will be rewarded with a rich flavor and buttery texture. Grass fed beef should be a deep red in color and very lean.
- 2 grass fed beef fillets
- Sumac rub (sumac, salt, pepper, and minced dehydrated shallot 1 part each)
- Clarified butter
The trick to cooking grass fed beef is to cook it low and slow. Begin by rubbing the fillets several hours ahead of time with the sumac rub; refrigerate, bring steaks to room temp before cooking. Bring a cast iron pan to high heat; brush both sides of the fillets with clarified butter, drop into pan, and sear on both sides. Reduce heat to medium and cook to desired doneness approximately 6 to 7 minutes on each side for medium rare. Brush with more clarified butter on each side just before removing from heat. Let the steak rest at least 5 minutes before serving. I like to pair my steak with a strong full bodied Syrah or even an exceptional Pinot Noir.
Rustic Asparagus Soup
- 1 pound asparagus shoots
- 2 large shallots
- 3 or 4 green onions
- 4 cups stock (chicken or vegetable)
- 1 cup white wine
- 2 table spoons clarified butter
Wash the asparagus and snap off at the tender part of the shoot.
Blanch asparagus in 3 or 4 inches of water. Then shock the asparagus in
cold water after just a brief blanching. Trim a dozen tips from the
asparagus, reserve for later.
In a heavy sauce pan, warm the clarified butter, thinly slice
shallots and green onions. Sweat until translucent. Add asparagus and
cook until tender. Add the white wine and reduce by half. Add the stock
and blend with an emersion blender. Strain through a sieve and add the rest
of the stock. Bring to a simmer. Season to taste with salt and
pepper. Garnish with the reserved asparagus tips.