Helena Magazine

Refined To Go tells how to craft an at home holiday meal

Published 1:29 am Wednesday, November 29, 2023

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Refined To Go tells how to craft an at home holiday meal with a distinct flavor and character that can normally only be found in their own establishment.

At Refined To Go, a special favorite for the holidays is rosemary lamb chops served atop sweet potato casserole with brussel sprouts. The lamb chops are prepared with extra virgin olive oil, garlic, a diced shallot, red wine vinegar, Dijon mustard, chopped fresh rosemary, fresh thyme leaves, lemon zest, kosher salt and black pepper, frenched rack of lamb and canola oil.

The brussels include pancetta, onion fat, salt and pepper, while the sweet potato casserole includes sweet potatoes, brown sugar, butter, vanilla, chopped pecans, cinnamon and marshmallows.

It’s all served with a blackberry gastrique featuring fresh blackberries, vinegar, red wine and sugar.

Another favorite is pork tenderloin served atop a bed of collard greens with sliced onion, chilies, pepper, garlic powder, onion powder, salt, vinegar and sugar, while a side of skillet cornbread pairs well with any holiday dish.


Rosemary Lamb chops


  • 1/2 cup extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 shallot, diced
  • 1 1/2 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme leaves
  • 1 tablespoon lemon zest
  • Kosher salt and freshly ground black pepper, to taste
  • 2 1/2 pounds Frenched rack of lamb, excess fat trimmed and cut into chops
  • 1 tablespoon canola oil


In a medium bowl, combine olive oil, garlic, shallot, red wine vinegar, Dijon, rosemary, thyme, lemon zest, 1 teaspoon of salt, and 1/2 teaspoon of pepper; then set aside 1/4 cup of the mixture in the refrigerator until ready to serve.

In a gallon-size Ziploc bag or large bowl, combine lamb chops and remaining olive oil mixture; marinate for at least 2 to 6 hours, turning the bag occasionally. Drain the lamb chops from the marinade.

Using paper towels, pat both sides of the lamb chops dry; then season with salt and pepper to taste.

Heat canola oil in a large cast iron skillet over medium-high heat. Working in batches, add lamb chops to the skillet in a single layer and cook until desired doneness, about 3-4 minutes per side.

Let rest for 5 minutes.

Serve immediately with a reserved 1/4 cup olive oil mixture.


Brussel sprouts:


Warm oil in a large skillet over medium heat.

Add pancetta and fry until crisp, for about 10 minutes.

Remove pancetta to a plate with a slotted spoon.

Add onion to fat in skillet, reduce heat to medium-low and cook, stirring often, until onion is soft and browned, 15 to 18 minutes.

Add Brussels sprouts to skillet and gently stir until heated through, 6 to 8 minutes.

Return pancetta to skillet.

Season with salt and pepper.

Then Serve warm.

Recipe Variations

  • Swap out the butter and oil for bacon fat.
  • Add a splash of balsamic vinegar or a squeeze of fresh lemon juice before serving.
  • Skip the parmesan cheese and add a sprinkle of pine nuts or almonds and a drizzle of maple syrup before serving.
  • Chop some fresh herbs like thyme or parsley for serving.


Sweet Potato Casserole


  • 3 pounds sweet potatoes peeled and cut into cubes
  • 1/2 cup brown sugar packed
  • 1/3 cup butter softened
  • 1/2 teaspoon vanilla extract
  • 3/4 cup pecans chopped, divided
  • 1/4 teaspoon cinnamon or to taste
  • 2 cups miniature marshmallows
  • salt and pepper to taste


Preheat oven to 375°F. Grease a 9 x 13 pan.

Place sweet potatoes in a pot of boiling water. Simmer for 15 minutes or until fork tender. Then drain the water.

In a large bowl (or in the pot the potatoes were cooked in), mash the sweet potatoes with brown sugar, butter, cinnamon, vanilla, and salt & pepper.

Fold in half of the pecans and spread into the prepared pan.

Sprinkle with the marshmallows and the remaining pecans.

Bake for 25 minutes or until marshmallows are golden brown and potatoes are heated through.


Blackberry Gastrique


  • Fresh blackberries
  • Vinegar
  • Red wine
  • Sugar


Purée fresh blackberries in food processor or blender and push through sieve or strainer to remove seeds. In a small saucepan, bring vinegar and red wine to a boil, then lower heat and simmer until reduced by half. Add blackberry purée and continue to reduce. Add sugar. Remove from heat when thick enough to coat back of spoon. Serve warm.


Pork Tenderloin


Clean the tenderloins well and dry them.

Season with salt and pepper. In a large skillet over high heat, add olive oil.

When the oil is hot but not smoking add the tenderloins half, add all the herbs and cook well on all sides.

Place in a hot oven and cook for another 5 to 10 minutes.

When done, remove from heat and let rest. Slice the pork into slices.


Collard Greens:


  • 2 pounds of fresh collards
  • 1 fresh sliced onion
  • 1 tsp of chilies
  • 1 tsp of black pepper
  • 1 tsp of garlic powder
  • 1 tsp of onion powder
  • 1 smoked Turkey wings chopped
  • 1 tsp salt
  • 1 tsp vinegar
  • 1 tsp of sugar


Add all of the ingredients together and cook Unity tender. Salt to taste.