14 South Restaurant

Chef Cortlandt Inge
14 S. Church St., Fairhope, AL (334) 928-0029

Ossobucco

4 - 3 inch veal shanks
2 large carrots
1 1/2 onions
3 stalks celery
Zest of 1 lemon
1 cup sherry
1 cup Marsala
7-10 Italian plum tomatoes, chopped
3 Tbsp. rosemary
2 cups chicken stock
Salt and pepper to taste
1 1/2 cups tomato juice
Olive oil

Dust veal shanks with flour. Brown off veal shanks in olive oil. Place in braising pot. Add rest of ingredients. Cover and bake at 400 degrees for 2 hours. Remove shanks. Puree vegetables and broth. Serve sauce on top of veal shanks.
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Dirty Rice

5 chopped onions
1 bunch chopped celery
1 chopped bell pepper
1/2 cup chopped liver (optional)
3 cups sausage (optional)
1/2 cups chopped green onions
1 1/2 qts. reduced chicken stock
3 cups stock
2 Tbsp cayenne pepper
Salt and pepper to taste
3 cups rice (plain or combination)
1 1/2 cups ground smoked sausage
3 oz. cream cheese

Saute onions, celery, bell pepper, liver, sausage, cayenne pepper and salt and pepper. Add chicken stock, clam stock, and rice. Let simmer until rice is cooked. Add cream cheese.
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Pear Tart

Filling:

6-7 pears or apples
3 Tbsp. butter
3 Tbsp. honey
3 Tbsp. brown sugar
2 tsp. cinnamon
2 cups chopped pecans

Saute fruit in butter with honey, brown sugar, cinnamon, and pecans until soft and golden brown.

Crust:

3 c. flour
1 c. fine white corn meal
3/4 cup heavy cream
3/4 cup water
3 Tbsp. brown sugar
1 1/2 cups cashew nuts

Process cashew nut in food processor on pulse. In bowl, combine flour and white corn meal. Make a well in the middle and add cream and water. Mix gently. Add cashew nuts to dough and make sure dough is "tacky" to the touch. Add brown sugar. Butter bottom of tart pan with removable bottom. Spread dough into pan. Pour filling onto dough. Spread evenly leaving rim of dough on outside. Bake at 350 degrees until crust browns.

Note: Place pan of water underneath tart pan to catch drips.

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