His Eats vRandy Dockendorf With the fall garden harvest in full swing, Steve Huff decided to add some zip to his meals. On this Saturday in October, Steve and his wife, Tracy, had spent the morning at the Farmer’s Market in downtown Yankton. The Huffs were pleased with the bountiful produce now spread out in their kitchen. “This all came from Hebda Gardens,” Steve said, referring to the orchard and farm east of Yankton. The Huffs are frequent visitors to the farmer’s market. They like the idea of supporting local farmers and purchasing fresh produce from known sources. “We usually shop there, and I love it,” Tracy said. The local produce takes cooking to a new level, Steve said. “You can really tell the difference. It’s better tasting and actually cheaper,” he said. “Fresh food is very affordable, but you have to buy what’s in season and stock up. For $100, you can pick up a good load of organic vegetables.” At the time, two particular vegetables were in good supply. “Tomatoes are huge right now,” he said. “You just cut them up and throw them in with some balsamic, salt and pepper, and fresh basil. Add some mozzarella cheese, and you have a delicious salad.” Corn was also coming into greater supply, Steve said. “Right now, corn is cheap as heck. You can get 12 ears for $5 or even $3,” he said. The Huffs had definite plans for their produce, and they worked quickly. That evening, they were hosting guests who had secured the dinner through a Dakota Theater fundraiser. “I was concerned about the weather. It could rain, so I moved back our prep and cooking time,” Steve said. “The preparation and precooking is very important. Together, (Tracy and I) need to be skilled and focused. As a team, we can do it.” What’s For Dinner? The Huffs have become known for donating and hosting meals as a fundraiser for local charities and organizations. They open up their entire house, encouraging guests to mix, mingle and wander. “We’re expecting 12 people tonight,” Steve said. “We’re giving them some grace. Usually, we limit it to eight or 10 people, but we‘re not going to turn down two additional people, and it’s for a good cause.” So, what’s on the menu? “I went wild. They told me they wanted eggplant and they wanted meat. I said, OK, so I went for braised short rib osso buco. It’s an Italian dish that is a little bit rich. It’s typically done with veal and pork. It’s rarely done with beef short rib, but I decided to get after it and use ribs. I also went with brisket for this meal,” he said. “As for the eggplant, I went with eggplant parmesan for an appetizer. It’s pure veggie and pure love. You may have someone who says they don’t like eggplant, but they love cheese. We use Dimock cheese, and it’s the best cheese. You can prove it with relative ease.” The osso buco represented a roll of the dice, particularly for a houseful of guests who paid top dollar for the meal. “I love it, but I’ve never made it at home,” Steve admitted. “But today, I had the right ribs, the right equipment and I can get all the raw ingredients at the farmer’s market. Osso buco can be tricky, as it requires a great deal of time and preparation, Steve said. “It can take a half-day to a full day to make, and that doesn’t include the prep time. I started yesterday with getting things ready,” he said. “You’re taking meat that you’re searing and braising. You introduce it into a pan with vegetables and it becomes a delicious, almost soupy dish.” When it comes to beef ribs, Steve noted many Americans associate the meat with Korean, Chinese or other Asian cuisine. But in this case, he made ribs the base for an Italian favorite. vHIS EATS continued on page 4 HISVOICEvNOVEMBER/DECEMBER 2018v3