Crab Cakes with Shrimp Sauce & Truffled Confit of Peppers
Start by making the Shrimp Sauce and the Truffled Confit of Peppers. (See confit recipe below.) To prepare the Shrimp Sauce: Heat the olive oil over medium heat in a large saucepan. Sauté the vegetables and the garlic in the oil over
Shallot, Arugula & Spinach Salad
Mix the shallots and the vinegar in a bowl and marinate at room temperature for about 30 minutes to 1 hour. Using a slotted spoon, take the shallots out and reserve them for later. Add the onion powder, garlic powder, paprika and
Butternut Squash Soup with Confit of Peppers, Asparagus & Spicy Sausage
To prepare the Butternut Squash Soup: In a stockpot, heat the extra light olive oil over high heat. Add 4 cloves of sliced garlic and the fresh sage leaves, and cook over medium-low heat for 1 to 2 minutes Add the onion,
Baked Asparagus
Preheat the oven to 375 degrees. Trim the bottom 2 inches from the asparagus spears, then peel the stalks. Place the asparagus in a baking dish. Drizzle with the olive oil; add the butter and the stock. Sprinkle with the salt and
Pan-Fried Potatoes with Peppers & Shallots
Pour the oil into a large nonstick sauté pan and cook over high heat until it starts to sizzle. Add the potatoes and cook for 6 to 8 minutes, stirring every 3 minutes until they start to brown. Using a slotted spoon,
Chef Chu’s Famous Chicken Salad
Hand-shred the chicken meat by pulling it apart in strands along the grain, or julienne it with a knife. Set aside. To deep-fry the rice sticks: Heat the oil in a wok to 375 degrees. Add the rice sticks in small batches;
Asparagus Soup with a Confit of Peppers & Asparagus Tips
Confit of Peppers & Asparagus Tips: Cook the olive oil over high heat until it sizzles, then lower the heat to medium-low. Add the shallot, stir well, and cook for 2 minutes, then add the peppers and the asparagus, and mix
Cauliflower & Parmesan Soup with Cured-Olive Crostini
To prepare the soup: Place the cauliflower, shallots, cream and broth in a small pot and bring to a boil. Slow to a simmer and cook until the cauliflower is tender. Transfer to a blender and puree until smooth. While the soup is
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
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