Put down that knife!

Although there’s no place like Devil’s Thumb Ranch throughout the year, there’s no place like home for the holidays. So how can you bring that calm and cozy Ranch vibe to your own abode this season? “Easy,” says Executive Chef Josh Bettis, “get out of the kitchen.”

Setting the mood with candlelight, a flickering fire and cozy throws are a great start to channeling the Devil’s Thumb ambiance, but none of that really matters if you never join your guests. “The biggest mistake people make when entertaining is trying to wow people with their culinary skills,” says Bettis. “This may sound strange coming from a chef, but the holidays aren’t about the food – they’re about the gathering.”

Bettis suggests turning off the Food Network and its flawless creations and tuning into the imperfect people we cherish – friends and family. “It’s easy to do when you follow two simple rules – preplan and pre-plate,” says Bettis. “Have your cheese and charcuterie boards out before your guests arrive, pre-bowl your salad or first course, and embrace the most important piece of equipment in your kitchen – the slow cooker – which not only frees your time but lends itself beautifully to a family-style pot of Waygu meatballs for all to enjoy.”

Spending too much time in the kitchen leaves your guests feeling guilty, so skip the complicated desserts, too. Bettis suggests purchasing (yes purchasing!) some simple petit fours and other small pop-in-your-mouth treats and placing them on a tray for guests in a separate room. After all, the sweetest part of a holiday gathering is simply enjoying each other.

Chef Josh Bettis’s Wagyu Meatballs Recipe

2 lbs Wagyu, ground

2 lbs Pork, ground

4 oz Egg Whites

2 oz Olive Oil

1 Onion, minced

2.5 White Anchovy Filets

1 tsp Ground Bay Leaf

1 T Thyme leaves, dry

TT (to taste) Salt & Pepper

½ qts Panko Bread Crumbs

¾ bunch Parsley

1.  Sauté onions until translucent, put on a sheet pan and cool
2.  Combine oil, anchovy, bay leaf, thyme and egg whites in a blender and blend until smooth
3.  In a large mixing bowl, combine meat, onions and anchovy mixture, mix together incorporating the bread crumbs until able to dry and form in to balls. Season with salt & pepper, fry one ball to check quality
4.  Scoop and roll meatballs onto a sheet pan. Fry in a fryer until light brown and they hold their shape