Apr 19, 2016
Note: This is a complex recipe. I recommend separate steps to make it easier. The marinade, pesto stuffing, and demi-glace can be made up to three days ahead and kept in the refrigerator until you put all together, cutting down on the total finish time. The sauce,...
Apr 12, 2016
An eight boned rack of lamb½ C. finely grated Asiago cheese½ C. breadcrumbs¾ tsp. finely chopped fresh rosemary1 ½ Tbsp. chopped parsley½ tsp. lemon zest¼ tsp. salt1/8 tsp. black pepper1 ¾ Tbsp. olive oil¼ C. Dijon mustardPreheat oven to 475ºF. Wash with water and pat...
Apr 5, 2016
450º F4 – 6oz. salmon filets½ C. fresh squeezed grapefruit juice from 1 – 2 grapefruits (reserve peel)10 large rose geranium leaves, finely chopped1 ¼ C. Chardonnay2 medium French shallots, diced2 Tbsp. raspberry vinegar3/4C. Chilled butter cut into small...
Mar 29, 2016
Rice papers, 1 package of 121 C. shredded Napa cabbage½ C. shredded lettuce1 small bunch cilantro¼ C. shredded Thai basil1 Carrot sliced into 3-inch long thin strips½ Cucumber sliced into thin ¼ inch by 3-inch strips1C. Bay salad shrimpPrep all ingredients in...
