Ingredients 2 porterhouse steaks ½ cup balsamic glaze (reduction) 2 Tbsp minced thyme 2 Tbsp minced rosemary 2 garlic cloves smashed ½ cup red wine 3 Tbsp butter 2 cups cremini mushrooms sliced 1 cup portabella mushroom sliced 1 cup shitaki mushroom sliced Salt and pepper Oil Directions Sautee, garlic in 1Tbsp of butter for […]
Serves/Makes: 6 Ingredients: Glaze 1/2 cup ketchup or chili sauce 4 tablespoons brown sugar 4 teaspoons cider or white vinegar Meat Loaf 2 teaspoons oil 1 medium onion, chopped medium 2 cloves garlic, minced 2 large eggs 1/2 teaspoon dried thyme leaves 1 teaspoon salt 1/2 teaspoon ground black pepper 2 teaspoons Dijon mustard 2 […]
When you are rushed, pan sear or grill the lamb chops and top them on a bed of store bought tabbouleh Ingredients Four baby lamb chops- season with kosher salt and fresh ground pepper Olive oil 1-Tablespoon fresh lemon juice 1 bunch parsley- chopped ½ red onion minced 1 clove garlic mined Kosher salt and […]
From “Ultimate Italian,” Paragon, 1999 Serves 4 Ingredients 2¾ pounds boned leg of lamb 1/3 cup olive oil 2 garlic cloves, crushed 1 onion, sliced 1 small red chili, cored, deseeded, and finely chopped, or pinch red pepper flakes ¾ cup dry white wine 1½ cups pitted black olives Salt Flat leaf parsley, chopped Directions […]
Serves 2 As one might expect, every captain at ‘21” prepares Steak Diane slightly differently. They use varied amounts of the ingredients — more or less mustard, Worcestershire, or A-1 steak sauce, for example. The beef can be browned first then removed from the pan while the sauce is made. Or vice versa. No matter. […]
Active time: 15 min Start to finish: 25 min Ingredients 6 (6-oz) center-cut pieces of salmon fillet, skinned and halved crosswise 12 very thin slices prosciutto (1/4 lb) 2 tablespoons extra-virgin olive oil Directions Preheat oven to 425°F. Season salmon lightly with salt and wrap each piece in a slice of prosciutto, leaving ends of […]
Warm Scallop and Endive Salad with Oranges, Walnuts and Pomegranate Ingredients ¼ cup olive oil 2 Tbsp. undiluted orange juice concentrate 2 Tbsp. red wine vinegar 1 tsp coriander seeds, toasted and cracked ¾ tsp salt ½ tsp freshly ground black pepper 3 oranges, peeled and segmented 2 endives (red or green leaf), cut lengthwise […]
Servings: 12 Meal Type: Breakfast, Brunch Ethnicity: New American Establishments: Restaurant, Business and Industry Account, Catering Operation Food Cost Percentage: 25 Chef: Daniel Brule Location: Florida Chef Daniel Brule is a graduate of the CIA and has worked in a variety of food service fields, including hotel operations, in-flight service, business & industry and healthcare. […]