Crab Cakes with Spicy Tequila, Corn & Apple Salsa
Start by making the dressing. To Prepare the Tequila Dressing: Heat the sugar, vinegar, tequila and chili powder in a saucepan. Cook over medium-high heat, stirring well until the mixture has reduced by one-third. Remove from the heat and let cool.
Terrine of Roasted Eggplant
To Prepare the Roasted Eggplant Terrine: Preheat the oven to 425 degrees. Cut the stem ends off all the eggplants. Cut 3 eggplants in half lengthwise and score the flesh with a sharp knife, making sure you don’t cut through the skin.
Strawberries in Balsamic Vinegar
Place the strawberries in a large bowl and sprinkle with the sugar. Add the mint and vinegar and mix well. Let the mixture rest for 1 hour before serving. Chef's Tip: For sharper sweet - and - sour contrasts, cook 3 tablespoons
New York Steak with Green Peppercorn Sauce
First, make the sauce and keep it warm.To Prepare the Green Peppercorn Sauce:In a saucepan, cook the olive oil, shallots, garlic and grainy mustard over medium heat for 5 minutes, stirring well. Add the green peppercorns.Add the brandy; be careful
Cherry-Almond Rice Pudding
Bring the milk to a boil in a 2-quart nonstick saucepan set on medium-high heat. Add the rice and salt, then reduce the heat to medium and keep the mixture at a simmer for 10 minutes, stirring often.In a medium
Pasta with Shrimp & Zucchini
Bring the water to a boil in a large pot. Add the pasta to the boiling water and cook until just tender. Heat the olive oil in a large sauté pan set on high heat until sizzling, about 2 minutes. Add
Pasta Matriciana
Drain and chop the canned tomatoes, saving the drained juices to use later in the making of the sauce. Heat the olive oil and garlic in a large sauté pan on medium-high heat until the garlic starts to brown, about
Matzo Brei
Heat the 3 tablespoons of butter in a nonstick sauté pan and gently cook the onions until soft and caramelized. Let them cook on medium-low heat for 3 minutes, and then sprinkle a little of the salt and ⅛ teaspoon
French Toast with Butter-Braised Strawberries in a Cassis & Sugar Syrup
To Prepare the French toast: First, clarify the butter. Place the butter in a saucepan and melt it slowly over low heat. Pour the melted butter into a fat separator and let it rest; the milk solids will separate out. Once
Strawberries with Zabaglione & Orange Liqueur
Place the strawberries in a bowl. Mix with 2 tablespoons of the orange liqueur and set aside.In the top half of a double boiler, whisk the egg yolks and sugar to a creamy consistency. Place the egg mixture over hot