Meet Chef Russ Mahoney & Enjoy Two of His Favorite Recipes!
At Mahoney’s, we’re delighted to introduce Chef Russ Mahoney, a third-generation member of the Mahoney family and the creative force behind The Farmstand in Winchester. Chef Russ’s culinary journey began at just three years old, crafting cucumber soup with his uncle Paul, and flourished through years of training at the Cambridge School of Culinary Arts, where he honed his skills in French and Italian cuisines. After a stint in the restaurant world, Chef Russ returned to Mahoney’s in 2023, bringing his passion for quality ingredients and local flavors to every offering at The Farmstand.
Chef Russ is excited to share his favorite recipes, blending his culinary expertise with the finest local meats, produce, and specialty items from The Farmstand. Check out his Espresso-Rubbed Ribeye with Cognac Sauce and Holiday Nog recipes below!
Espresso-Rubbed Ribeye with Cognac Sauce
Add bold flavor to your holiday table with this dish: a perfectly seared ribeye seasoned with a rich, aromatic espresso rub and finished with a luscious cognac sauce.
Ingredients:
1 Espresso Rub (see recipe below)
2 tablespoons Oil (your choice of vegetable or olive oil)
1.5 ounces Cognac
1 tablespoon butter
¼ cup Demi-glace (available at most grocery stores)
Instructions:
1. Heat a sauté pan with oil of choice.
2. Season the ribeye with the espresso rub.
3. Sear the steak in the pan on each side (6 minutes per side).
4. Remove the steak and let rest.
5. Deglaze the pan with the cognac make sure to stir to get all the flavor from the pan incorporated.
6. Add the demi glace and reduce by half.
7. Finish with butter.
8. Slice steak and finish with the sauce.
Espresso Rub
Ingredients:
2 tablespoons freshly ground Espresso
½ teaspoon Rosemary, finely minced
2 teaspoons Dark Brown sugar
¼ teaspoon Ancho Chili powder
Salt to taste (start with ½ teaspoon and adjust if needed)
Instructions:
In a bowl mix the espresso, rosemary, brown sugar, Ancho Chili powder, and salt.
Downloadable Recipe PDF
Holiday Nog
Toast the season with a creamy, spiced Holiday Nog. Chef Russ’s recipe balances rich eggnog with a splash of rum and a dash of nutmeg and cinnamon for a festive treat. Pro Tip from Russ: Use unspiced rum to let the delicate notes of nutmeg and cinnamon shine.
Ingredients:
2 oz Rum of choice
8 oz Eggnog Dash of nutmeg
Dash of Cinnamon
2 Cinnamon sticks for garnish
Instructions:
1. In a tall glass mix Rum, Eggnog, nutmeg, and cinnamon.
2. Stir to combine.
3. Split between 2 rocks glasses.
4. Garnish each glass with a cinnamon stick and Enjoy!
Keep an eye out for more recipes from Chef Russ, and stop by The Farmstand for the finest ingredients to create extraordinary meals. From Chef Russ’s kitchen to yours, happy cooking!