Veal Milanese with Tomato Pesto, Salad & Shaved Parmesan
To prepare the tomato pesto: Mix all the ingredients in a bowl and let them sit undisturbed for at least an hour. All the flavors will come together as the ingredients marinate together. To prepare the veal Milanese: In a bowl, whisk together
Garlic-Roasted Whole Dungeness Crab & Arugula-Fennel Salad
Preheat the oven to 425 degrees. Hold the crab firmly with one hand and pull the shell off with your other hand. Rinse the crab under cold water into a strainer to catch the guts. Keep rinsing until you have removed
Arugula, Romaine & Radicchio Salad with Glazed Pine Nuts, Prosciutto Chips & Gorgonzola Dressing
To prepare the Gorgonzola dressing: Place all the ingredients into a food processor and process for about a minute until the dressing reaches a smooth, cream-like consistency. To prepare the prosciutto chips: Add the olive oil to a large nonstick sauté pan and
Andy’s First Place BBQ Glaze(d) Pork Tenderloin with Bacon-Corn Relish & Cheddar Grits
To prepare Andy’s First Place BBQ Glaze (yields about 4 cups):Combine all of the ingredients in a small, heavy-bottomed 2-quart saucepan over low heat. Whisk until entirely incorporated and simmer for 30 minutes, stirringoccasionally. Use hot or cold.To prepare the
Steak & Salad with a Balsamic-Parmesan Dressing
To prepare the steaks: Season each side of each steak abundantly with salt and pepper, and moisten with the olive oil. Let the steaks rest for about 10 minutes. Preheat the grill, and once it is hot, cook the steaks to medium-rare
Lime & Curry-Marinated Grass-Fed Rib-Eye Steaks with Cucumber & Honeydew Melon Chutney & Spiced Basmati Rice
To prepare the chutney: Stir together the honeydew, cucumber, onion, lime juice, cilantro, mint, jalapeño and ¼ teaspoon salt. Season with the coriander and cumin, and let the chutney stand while grilling the steak. To prepare the steak: Prepare a gas grill for
Pasta with Braised Sausages & Ricotta ‘Parmigiana’
Bring 3 cups of tomato sauce to a simmer over medium heat and add the sausage and half of the chopped basil. Stir well and cook for 30 minutes. While the sauce is cooking, pour the ricotta into a strainer over
Eggplant Ratatouille with Lemon-Marinated Chicken Breasts
In a small bowl, whisk together the lemon juice, olive oil, salt and pepper, and garlic. Place the chicken breasts in a small baking dish or a large zipper bag. Add the lemon mixture and coat the chicken thoroughly. Set
Andrew’s Mac & Cheese
Preheat the oven to 400 degrees. Cook the pasta al dente, drain well, set aside, and mix with 2 tablespoons of extra virgin olive oil so that it does not stick. To prepare the cheese-and-besciamella sauce (yields about 2 cups): In a medium
Rick’s New England Clam Chowder
This slightly smoky version is based on the traditional, but would make a New England purist very upset. Scrub the clams thoroughly under cold running water and place in a large pot with 1 cup of boiling water. Cover the pot