Happy holidays to all. Here are some hearty recipes I have put together for you to make towards the end of Fall and all through Winter. Bon appetit!

Scotch Eggs
One dozen eggs – 2 pounds sweet Italian sausage – dry sage 1-½ tsp – egg wash – flour – seasoned breadcrumbs – mayonnaise – Dijon mustard – whole grain mustard
• Hard boil 1 dozen eggs (6-minute boil, add salt to the water).
• 2 pounds of sweet Italian sausage out of the casing
(add 1-½ tsp of dry sage to the meat).
• Next wrap the peeled boiled eggs with the sausage.
• Now roll the sausage covered eggs in flour, egg wash and then seasoned breadcrumbs.
• In the next step fry the eggs until the breaded sausage on the outside is cooked thoroughly.
• After they cool slightly refrigerate the eggs for a few hours so the sausage firms up.

Serve with Dijonnaise:
• 2 tbsp mayonnaise
• ½ cup grain mustard
• ¼ cup strong Dijon mustard
• Salt and pepper

Roasted Delicata or Acorn Squash
• Cut the squash in half, leave the skin on and cut into 1-inch thick rounds.
• Season with olive oil, fresh sprigs of thyme and whole cloves of garlic, salt and pepper.
• Roast on high heat 425 degrees for 30 Minutes or until golden and lightly charred.
• Plate in a flat plate or shallow bowl and drizzle cranberry or pomegranate honey all them and grate some fresh parmesan or ricotta salata cheese on top and enjoy.

Kosher Salt-Encrusted Prime Rib
2 cups coarse kosher salt – 4 lbs. prime rib – 1 tbsp ground black pepper – 1 tbsp seasoning salt
• Preheat oven to 210 degrees F.
• Cover the bottom of a roasting pan with a layer of coarse kosher salt. Place the roast, bone side down, on top of the salt. Season the meat with the ground black pepper and seasoning salt, then cover completely with kosher salt.
• Roast in preheated oven for 4 to 5 hours, or until the internal temperature of the meat reaches 145 degrees F.
• Remove from oven and let rest for 30 minutes in order to set the juices and make it easier to carve.
• Remove all of the salt from the roast before serving.

John Ricco is a local chef. He was owner of Grandma Rose’s Pizza in Greenpoint Brooklyn. John recently acted as Executive Chef and helped to open Peperino NYC Pizza on Manhattan’s Upper West Side. John lives in Maspeth with his wife and 3 beautiful children. He is currently a Licensed Real Estate Salesperson handling residential and commercial real estate deals across the 5 boroughs. John is a member of the Knights of Columbus Lexington Council and the Greenpoint Lions Club as well as a Juniper Berry author.