WEEKDAYS 11e|10c|p

Rocco Dispirito's Election Night Menu

By Allie Yang | Nov 8th, 2016

Chef Rocco Dispirito created a menu just for us on Election Night inspired by our favorite moments from the presidential race. Dispirito is the bestselling author of "The Pound A Day Diet" and "Cook Your Butt Off!"


Yield: 6 portions
Prep time: approximately 10 minutes
Cook time: approximately 40 minutes


1.    1 tablespoon olive oil
2.    2 cups leeks, whites and light greens, sliced thinly
3.    1 clove garlic, minced
4.    1 15-ounce can artichoke hearts, chopped
5.    8 ounces cream cheese
6.    ¼ cup heavy cream
7.    1 cup sour cream
8.    1 cup gruyere cheese, grated on large holes of box grater
9.    1 tablespoon lemon juice
10.  Red chili flakes to taste
11.  Salt and pepper
12.  Chips and vegetables for serving


1. Preheat oven to 350 degrees Fahrenheit.
2. Heat olive oil over medium heat in a large sauté pan.  Add leeks and sweat until soft and translucent, about 10 minutes.  Add the garlic and cook another 3 minutes to soften.  Remove from heat and allow to cool slightly.
3. In a large mixing bowl, place the leeks, artichoke hearts, cream cheese, sour cream, gruyere cheese, lemon juice, red chili flakes, and salt and pepper.  Mix very well, and transfer to an 8"X8" baking dish that has been sprayed with nonstick cooking spray.  Move to oven and bake for approximately 30 minutes or until cheese in center is melted and hot and top of dip begins to brown slightly.  Remove from heat and serve immediately.


Yield: 6 adult lunch/dinner side dishes
Prep time: approximately 10 minutes
Cook time: approximately 2 ½ hours


1.    2 tablespoons EVOO
2.    1 medium onion, diced
3.    1 medium carrot, diced
4.    2 stalks celery, diced
5.    6 cloves garlic, minced
6.    2 pounds wild boar stew meat
7.    1 cup red wine
8.    1 14-ounce jar diced tomatoes
9.    1 bay leaf
10. 1 sprig rosemary
11.  3 sprigs thyme
12.  1# rigatoni, cooked
13.  Pecorino cheese, shaved for serving


1. Place olive oil in a large heavy bottomed pot or a Dutch oven.  Place this over medium heat.  Add the onion, carrot, and celery and sweat until soft and translucent, about 10 minutes.  Add the garlic, and sweat another 3 minutes to soften.
2. Turn heat to high, and brown wild boar meat, tossing occasionally with tongs to brown on all sides.
3. Add the red wine, diced tomatoes, bay leaf, rosemary, and thyme, and bring to a simmer.  Turn the heat to low, cover the pot tightly and cook for at least 2 hours.  The meat is done when it begins to fall apart.  Break it apart a bit more with a fork.  Remove the bay leaf, rosemary, and thyme stems.  Serve over rigatoni and top with shaved pecorino.

Tip: Cook this for a minimum of two hours.  Stew is almost impossible to overcook, so I would strongly advise cooking for at least three to achieve full flavor and tenderness.


Yield:  12 portions
Prep time: approximately 5 minutes
Cook time: approximately 15 minutes


1.    1 cup heavy cream, chilled
2.    1 pound mascarpone
3.    ½ cup powdered sugar
4.    ¼ cup good bourbon
5.    2 cups strong brewed coffee
6.    ¼ cup sugar
7.    40 ladyfingers
8.    Cocoa powder for dusting


1. Place heavy cream into the bowl of a stand mixer.  Whisk on high to form soft peaks.  Add the mascarpone and continue to whip until the mixture becomes light and fluffy, about 7 minutes total.  Turn speed to low and slowly add the powdered sugar.  Finish by adding the bourbon.
2. Whisk together the coffee and sugar.  Warm in 30 second increments in microwave to melt the sugar if necessary.
3. To build the tiramisu, dip half of the ladyfingers into the coffee and line the bottom of a 13'X9" baking dish.  Spread half the mascarpone mix on top of the lady fingers, and repeat process once more.  Liberally sift cocoa powder onto the top of the tiramisu, and refrigerate overnight to allow this to set and firm up.