If you love the bone marrow at Craigie On Main, you can reproduce it at home without too much trouble.

Method:

·        3# cleaned and soaked marrow bones (have your butcher cut the bones 3” long and in half lengthwise.  Soak  the bones in multiple changes of salted, cold water over the course of 2-3 days until the bones are removed of all blood).

·        Kosher salt and pepper

·        1 grill, such as a Webber

·        hardwood charcoal (NOT charcoal briquettes)

·        1 ea 12” aluminum pan

·        coarse sea salt (like fleur de sel)

·        grilled country toast

Light the fire 20 minutes in advance, piling all the charcoal in one corner of the grill.

Place aluminum pan next to coals on opposite side of the grill.

Season marrow bones with kosher salt and freshly cracked black pepper.

Place bone-side down on the opposite side of the grill, above the aluminum pan.

Cover the grill with all vents open.

Roast bones until cooked all the way through (a cake tester or knife will enter the marrow with no resistence and is hot in the center).

Serve with crusty toast and/or place a little on top of a beef entree

Ingredients:
2 eggs, beaten
2 T chicken stock
2 T schmaltz
salt and pepper
.5 c matzoh meal
6 cups chicken stock

Method:
stir together the beaten eggs and chicken stock.
stir in the schmaltz.
add the matzoh meal, salt and pepper.  stir, just until combined.
let rest in fridge for four hours.
bring chicken stock (or salted water) to a roiling boil.
with damp hands, shape dough into 1.5″ balls. 
drop into boiling water.  reduce to a simmer and cover.  cook, covered for 20 minutes.

Ingredients:
5# Braised Pork Belly Scrap, Veal Breast (left over from veal stock), lamb belly scrap, etc.
Flour, for dusting
1 cup diced shallot or onion
2 Tblsp rough chopped garlic
2 Tblsp grated ginger
1/4 cup burnt caramel
1/2 cup Armagnac (our favorite) or other brandy
2 cups chicken stock or water
2 cups Nuoc cham — preferably home made
4 jalapeno chiles, sliced thin
1 cup picked cilantro leaves
1 cup Sliced scallions
2 cups chopped pickled peanuts (or just toasted)
2 Tblsp. sesame oil
Cooked Jasmine rice
Preheat fryer to 350.  We use peanut oil in or fryers, but canola will do.
Cut the braised scraps into 1 inch cubes, dust with flour and fry until crispy.
Meanwhile, quickly saute shallots, garlic and ginger until just soft and fragrant — approx. 1 minute.
Add burnt caramel and armagnac and cook until it’s a glaze
Add chicken stock and reduce by half.
Add Nuoc Cham
Toss the fried meat with the Nuoc cham glaze, jalapeno, scallions, cilantro peanuts and sesame oil.
Serve over rice.  We often have crispy fried shallots around which we borrow when available to top this staff meal.