Monday, August 31, 2015
Upcoming Appearances
Home | Recipes | Appetizers


Buffalo Chicken Wings


Total Time:2 hr 15 min Prep:10 min Inactive:30 min Cook:1 hr 35 minYield:6 portionsLevel:Easy IngredientsWings:2 pounds chicken wings2 tablespoons grapeseed oil1 tablespoon salt and pepper, equal blend Sauce:1 stick (1/4 pound) butter, softened1/4 cup hot pepper sauce, such as Frank’s2 tablespoons honey1 teaspoon celery seed1 teaspoon kosher salt Cayenne Pepper (optional for additional heat) DirectionsFor the wings: Preheat the oven ... Read More »

Beef Tenderloin and Watercress Summer Roll with Peanut Dipping Sauce

 Yields 2 servings INGREDIENTS 8 oz Beef Tenderloin 1 tsp Sesame Oil 1 tsp Hoisin Sauce 1 tbsp Soy Sauce 1/2 cup Arugula or Watercress 1/2 cup thinly sliced carrots Carrots (matchsticks) 1/2 cup thinly sliced Cucumber (matchsticks) 16 leaves Mint, finely chopped 16 leaves Basil, finely chopped 16 leaves Cilantro, finely chopped 8 Rice Paper Rounds 3/4 cup Peanut ... Read More »

Whole Roasted Portobello with Gremolata and Beet Risotto

INGREDIENTS 2 Whole Portobello Stem Removed 4 tbsp Olive oil 2 tbsp Thyme 2 cloves Garlic 4 tablespoons Parsley 1 Lemon (Zest and Juice) 1 pinch Red Chili Flakes 1 cup Aborio Rice 1/2 cup White wine 2 cups Chicken or Vegetable Stock 1 cup Parmesan 4 tbsp Basil 1 Onion 2 Beets 4 tbsp Butter Kosher Salt Black Pepper ... Read More »

Grilled Fennel, Orange and Goat Cheese

  Yields 2 servings INGREDIENTS 4 Baby Fennel Bulbs, Lightly Blanched 6 oz Goat Cheese 8 Cherry Tomatoes 1 English Cucumber 1/2 cup Arugula 1 Orange, separated into pieces 2 tbsp Rice vinegar 4 tbsp Olive oil Kosher Salt Black Pepper METHOD Preheat the grill to a medium high heat. Remove the fronds from the baby fennel and slice the ... Read More »

Pappardelle, Seared Scallops and Lemon Caper Butter

Yields 2 servings INGREDIENTS 1 cup Pappardelle Pasta (Fresh If Available) 4 tbsp Butter 1 tbsp Grapeseed oil 6 Scallops U-10 2 tsp Lemon Zest Lemon Juice Capers Parsley Thyme Sea or Kosher Salt Black Pepper 2 oz Parmesan Cheese   METHOD Bring a pot of water to a boil. Cook fresh pappardelle gently for 4-6 minutes until al dente. ... Read More »

The Perfect Picnic Meal


Here’s an idea for a picnic meal including fun drinks to stay cool, an easy entrée, and delicious dessert. Pomegranate Iced Tea Time: 15 minYield:1 gallonIngredients Juice of 2 lemonsJuice of 2 limes2 tablespoons brown sugarSprigs of fresh mint, for muddle and garnish8 cups sweet tea4 cups pomegranate juice1 cup cranberry juiceIce, for glasses Directions In a mixing bowl, crush or muddle ... Read More »

Potato Leek Soup


Time: 1 hr 10 minYield: 8 servings Ingredients 8 cups chicken stock6 russet potatoes, peeled and cut into large pieces4 leeks (whites only), thoroughly washed and sliced3 stalks celery, roughly chopped1 bay leaf1 1/2 teaspoons finely chopped fresh thymeSalt and freshly ground pepper1 cup heavy cream Directions Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large ... Read More »

Crock Pot Pulled Pork Sandwich


Time: 10 hr 10 minYield: 8 servings Ingredients 4 pounds pork shoulder roast5 to 6 whole cloves3 tablespoons BBQ dry rub2 red onions, thinly sliced2 cups water16 ounces barbecue sauce Directions Stud the roast with cloves and rub with dry rub. Place roast in crock pot or slow cooker and top with onions. Cover roast with water and slow cook for 8 ... Read More »

Watermelon Salad


Time: 20 minYield: 4 servings Ingredients For the vinaigrette: 3 tablespoons champagne vinegar3 tablespoons lemon juice2 tablespoons chopped fresh mint leaves, from about 3 or 4 sprigs1/4 teaspoon salt1/8 teaspoon freshly ground black pepper3/4 cup grapeseed oil For the salad: 1 head arugula, soaked to remove all grit, stiff spines of leaves removed, dried in a salad spinner, and torn into ... Read More »