Cook half of one onion for 5 minutes. Mix with 2-3 and 3tb cream. Mix with veal, 1tb cider vinegar and 1tsp sugar. Mix into small balls and boil for 4-5 minutes. Set aside, reserving 1-1/4 cups cooking water.
Cook remaining onions for 10 minutes. Add cooking water, remaining cream, vinegar and sugar and 8-9 and simmer for 5-10 minutes. Whisk in cornstarch and add meatballs for 2-3 minutes. Serve.
5-5.5lb first cut boneless rib roast, fatcap 1/2in thick
1 quart milk
1/2 cup sour cream
1/2 cup refrigerated horseradish
2-1/2 cups beef broth
1 sprig thyme
Trim back fatcap to 1/4in, reserving fat and cutting into 1/2in pieces. Crosshatch roast, season and chill uncovered for 1 full day.
Set roast in a rack in a roasting pan and place 3oz reserved fat in pan. Roast in the lower-middle of a 250 degree oven for 2.5-3 hours or until internal temperature reaches 120 degrees.
Meanwhile, separately whisk 2-3 and 4-5. Slowly whisk wet ingredients into dry, cover with plastic and rest at room temperature for 1 hour.
Remove rack from pan, tent with foil and rest for 1 hour. remove solids from pan, leaving behind about 6tb fat. Roast at 425 degrees for 3-5 minutes or until smoking. re-whisk batter and bake in pan for 40-45 minutes.
Meanwhile, combine 6-7 and chill for at least 30 minutes.
Meanwhile, sear roast in a skillet on med-high heat for about 5-7 minutes. Set aside. Cook onion for 5 minutes. Add 7-9, reduce until halved, strain. Slice roast, cut pudding into squares and serve with jus and horseradish sauce.
Remove skin and all but 1/2in to 1/4in fat, crosshatch at 1in intervals and cut a 4in x 2in pocket in flat end of ham. Combine 2-5, spread half on inside and half on outside of ham. Tie once around base, wrap in plastic and chill overnight.
Place ham in a plastic oven bag flat-side down, tie closed and transfer flat-side down to a rack set in a roasting pan. Cut a 1/2in slit in bag and place in a 325 degree oven for 3.5-5 hours or until internal temperature reaches 160 degrees. Rest for 1 hour.
Remove oven bag, keeping juices in pan and ham flat-side down. Brush with half of 6-10 and roast at 450 degrees for 10 minutes. Repeat. Rest for 20 minutes, defat pan juices and carve ham into 1/4in slices. Serve.
Process bread into crumbs. Add 2-4, 2tb parsley, 1tsp oregano, fennel fronds and 2 cloves garlic and pulse 6-8 times. Add sausage and pulse 3-5 times. Divide mixture on lower third of 2 18in x 12in pieces of parchment, shape into 8in x 2in logs and roll tightly. Set aside.
Brown chicken pieces skin-side down for 5 minutes and set aside.
Tie together 11-12 and herb sprigs and arrange in pot along with fennel bulb and 13-14. Add peppercorns and remaining garlic and add just enough broth so that vegetables are uncovered by 1/2in. Top with leg pieces and stuffing. Top with breast pieces. Bring to a simmer, cover and transfer to the middle of a 300 degree oven for 60-75 minutes.
Discard celery/herb bundle and set aside vegetables, stuffing and chicken. Strain and defat broth. Slice stuffing into 1/2in pieces. Skin chicken, debone and slice breasts and separate thighs from drumsticks. Pour 1/2 cup broth over chicken along with remaining parsley and serve alongside remaining broth.
Char whole onion halves and habanero for 10 minutes. Slice 2 of the onion halves and set aside.
Puree remaining whole onion half, 1 habanero, 6 tomatoes, smashed garlic, 1 cup cilantro and olive oil. Set aside.
Chop remaining habaneros, tomato and 4tb sliced onion and combine with 4tb cilantro cilantro and 7-8. Set aside.
Sear pork and set aside. Cook sliced onion and garlic for 3 minutes. Add back pork and 10-12 and simmer partially covered for 2 hours. Transfer to serving plate with slotted spoon, shred pork and serve with salsas, minced onion, remaining cilantro and 13-18.