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Watch: Celebrity Chef David Burke Shares His Holiday Season Recipes

NEW YORK (CBSNewYork) -- Looking to switch up your holiday menu?

More: Best Holiday-Themed Restaurants | Best Holiday Cocktails | Best Christmas Menus

Celebrity Chef David Burke, owner of several well-known restaurants, including Tavern62 and BLT Prime, stopped by CBS2 on Sunday morning to share some of his favorite dishes.

Click on the video above for more, and see below for the full recipes.

Peking Pork Shank

Courtesy of Tavern62 by David Burke

Chinese Salt Cure

4 cups salt

2oz chopped ginger

5oz smashed garlic

2 bunches of scallions, chopped

2 full bunches of cilantro (stems are fine)

15 dried bay leafs

2ea star anise

1oz Soy sauce

2oz Szechuan peppercorns

4-6 pork hind shanks, skin on


Combine all ingredients (except salt) in a food processor and puree until bright green in color. Once green add the salt and pulse until combined (wet sand) Sprinkle and rub salt over the scored pork shanks and work the salt into it. Marinate the pork shanks overnight for 24 hours then rinse under cold water and remove the salt mixture off of them and blot dry.

Method To Cook the Shanks:

Arrange the pork shanks in a deep hotel pan and heat up duck fat and pour it over them submerging them with the warmed duck fat and wrap tightly with foil and slowly cook them at 300 degrees until fork tender. Check the shanks after 2 hours of cooking. When the shanks are tender remove and discard the small bone & keeping the larger bone intact and wrap and shape in plastic wrap. Wrap tightly to take shape and submerge in ice until cold. Once cold remove from plastic wrap and deep fry them at 350 until golden brown and crispy. Serve with your favorite fried rice and stir fried vegetables.  

Items needed:

Duck fat

4-6 pork shanks (hind shank, skin on & skin lightly scored)

Poached Rack of Lamb with Fleur de Sel, Tomato Couscous, and Garlic Pearls

Courtesy of Tavern62 by David Burke

Serves 6

Poached Rack of Lamb:

2 gallons water

2 large onions, diced

2 carrots, diced

2 stalks celery, diced

½ cup tomato puree

6 tablespoons coarse salt plus more to taste

6 12-ounce baby lamb racks, Frenched

2 tablespoons chicken or lamb stock (or water)

18 baby carrots with a big of the green left on, blanched

¼ cup unsalted butter

Freshly ground black pepper

2 tablespoons vegetable oil

1 pound fresh spinach leaves, thoroughly washed and dried

3 tablespoons fleur de sel


Combine the water, onions, carrots, celery, tomato puree, and 6 tablespoons of the salt in a stockpot over high heat. Bring the mixture to a boil. Lower the heat and simmer for 10 minutes. Add the lamb and return to a simmer. Simmer for about 30 minutes, or until an instant-read thermometer inserted into the center reads 130 degrees.

About 10 minutes before the lamb is done, prepare the vegetables.

Heat the stock (or water) in a sauté pan over medium heat. Add the carrots and butter and bring to a simmer. Season to taste with salt and pepper and cook for about 4 minutes, or until the sauce has thickened slightly. Remove the vegetables from the heat and tent them lightly with aluminum foil to keep warm.

Heat the oil in a sauté pan over high heat. Add the spinach and, using tons, quickly ross the spinach, cooking until just wilted. Remove the spinach from the heat and season to taste with salt and pepper.

Remove the lamb from the poaching liquid and generously season with the fleur de sel. Cut each rack in half and interlock the bones between each half. Spoon equal portions of the couscous in the center of each of six dinner plates. Place an interlocked lamb rack over the couscous on each plate. Season the eye of each rack with some additional fleur de sel and black pepper. Place three carrots into the rib bones and drape some spinach over the top of them. Lay four confit garlic cloves on top of the spinach and serve.

Tomato Couscous:

¼ cup olive oil

2 medium onions, cut into a ¼-inch dice

1 cup peeled, seeded, and diced tomatoes

2 teaspoons roasted garlic puree

4 cups Israeli couscous

3 ½ cups water or lamb stock

3 tablespoons coarse salt plus more to taste

1 tablespoon chicken or lamb stock

1 teaspoon unsalted butter

Freshly ground black pepper


Heat the olive oil in a saucepan over medium heat. Add the onions and tomato and saute them for about 4 minutes, or just until the vegetables have sweat their liquid but have not taken on any color. Stir in the garlic puree and when well blended, stir in the couscous. Remove from heat.

Combine the water and salt in another saucepan over high heat and bring it to a boil. Immediately pour the salted water over the couscous mixture. Return the couscous to medium-high heat and bring to a boil. Immediately remove the pant from the heat and cover it tightly. Allow the couscous to rest until all of the liquid has been absorbed. This should take no more than 20 minutes. Tightly covered, the couscous should stay quite hot for about 40 minutes. When ready to serve, uncover, add the tablespoon of stock and the butter and toss to fluff. Taste and, if necessary, adjust the seasoning with additional salt and pepper.


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