Pork Chops with Nancibella Sauce
Place the pork chops in a resealable plastic bag. Place the water, sugar and salt in a small bowl, stir well to incorporate, and pour over the pork chops in the bag. Seal the bag shut and marinate the pork
Lobster and Crab Burger with Tartar Sauce and Corn Relish
Preheat the oven to 350 degrees. Gently squeeze all of the excess moisture from the lobster and crab meats. Carefully examine the lobster and crab meat a handful at a time and remove any shell fragments. Set aside. Mix the
Hamachi with Grapefruit-Basil Salad
In a small bowl, combine the basil with ¼ cup canola oil. Use a fork or small whisk to blend the mixture until some, but not all, of the basil is puréed. Set the basil oil aside to rest. Generously season
Day Boat Halibut with Yukon Gold Potatoes and Chive Blossoms
Place the cooked potatoes in a saucepan with just enough potato broth to cover. Add the butter and 1 ounce of the olive oil to the potatoes once they begin to boil; this will form the broth that you will serve
Grilled Skirt Steak with Tomato-Infused Marinade
To marinate the meat: Place all of the ingredients for the marinade in a food processor and process for 2 minutes into a smooth liquid paste. Place the meat in a large resealable plastic bag and cover with the marinade. Seal
Grilled Arctic Char with Chipotle Barbecue Sauce, Jicama Salad and Mango-Pineapple Salsa
To prepare the chipotle barbecue sauce:In a saucepan, heat the extra virgin olive oil over medium heat. Add the onion and garlic; cook, stirring occasionally, until translucent, about 5 minutes. Stir in the mustard powder and red pepper flakes; cook 30
Green Eggs & Ham - Spinach, Ham & Cheese Quiche
To prepare the pie dough:Either by hand using a mixing bowl or using a stand mixer with the paddle attachment, blend together the flour, salt and butter at low speed, scraping down the sides of the bowl as necessary. Combine
Grilled Fillet of Beef with Farro, Haricots Verts, Italian Sausage and Red Wine Sauce
Prepare the red wine sauce, farro, haricots verts, and sausage and red onions, and keep warm. Season the meat with salt and pepper to taste. Brush the fillets with extra light olive oil and grill or sauté the seasoned fillets till
Chicken Scaloppine with Leeks and Morels Sauce
To prepare the leeks and morels sauce: Bring the chicken stock to a boil, turn off the heat, and add the morels. Mix well and let the dried morels steep in the hot stock for 30 minutes. Strain the mushrooms and
Veal “Tonnato”
Make a bouquet garni, by placing all herbs in a pre-made cheesecloth bag or place in a square of cheesecloth, gather all sides together and tie securely into a pouch at the top with kitchen string. Combine all ingredients in a