Brown Butter Basted Pork Chops, Steakhouse Mushrooms

Brown Butter Basted  Pork Chops, Steakhouse Mushrooms
I would like to wish my family, friends, staff and guests a very Merry Christmas and a happy and healthy New Year! *** Brown Butter Basted Pork Chops serves two preparation time: forty five minutes cooking time: twenty five minutes two each ten-twelve ounce pork chops four tablespoons olive oil, divided three tablespoons butter twelve sprigs of oregano kosher salt and freshly ground pepper Pull some leaves off half of the oregano sprigs. Drizzle the pork chops with two tablespoons of the olive oil. Season both sides with salt and freshly ground black pepper. Sprinkle the oregano over each...
read more

Tangerine Raisin Cake

Tangerine  Raisin Cake
This cake is amazing! Moist, full of flavor and so easy to prepare. Strange, there are no eggs in this cake recipe. This really is an eggless recipe and when you make this you will wonder why this recipe works. Trust me, this is one of the most delicious cakes you will ever make! Aunt Rose’s Eggless Raisin Cake Preparation time: About two hours with the cooling process Makes two Angel food cake pans or 3 9″ by 5″ loaf pans three cups golden raisins three cups water three cups fresh tangerine juice or orange juice one and a half cups butter five and a quarter cups all...
read more

Baked Fresh Rainbow Trout with Brussels Sprouts and Bacon

Baked Fresh Rainbow Trout with Brussels Sprouts and Bacon
Baked Fresh Rainbow Trout with Brussels sprouts and Bacon  Serves 2  For the Brussels Sprouts  1 pound Brussels ¼ pound bacon, diced  1 cup sliced Shitake Mushrooms 1 small red onion, peeled and sliced Kosher salt and freshly ground black pepper  Rinse the Brussels sprouts with cold water. Peel and discard the outer layer of the Brussels sprouts and then slice them in half. Bring 3 quarts of water to a boils and then turn down the heat to a simmer. Prepare a pot of ice water to shock the Brussels sprouts. Place the Brussels sprouts into the simmering water a cook until they are soft,...
read more

Three Citrus Pound Cake with Candied Zest

Three Citrus Pound Cake with Candied Zest
As a child I have many memories of eating pound cake for our  dessert. I like the soft crust that surrounds the light delicate cake. I think my Mother purchased pound cake often because of the simplicity and low cost. When you are feeding nine children dessert the pound cake comes in mighty  handy. I thought I would try my hand at baking some type of pound cake because I have not eaten pound cake in a while and wanted to experiment with different flavors. Well, after 3 tries I was ready to give up because each time the cake batter would overflow the pan and create and layer of crust on the...
read more

Saute Frogs Legs Provincial

Saute Frogs Legs Provincial
This is a recipe from I wrote for Game and Fish Online Magazine. When I think of frogs legs I think of my time working  with chef Tony Brunner of Brunner’s LandMark in Jersey! Frogs Legs Provencal  Serves four Preparation time: 20 minutes  one pound fresh frogs legs, feet removed half cup all purpose flour  Kosher salt and freshly ground pepper quarter  cup butter  one tablespoon chopped garlic  three quarters cup diced tomatoes  quarter cup chopped fresh  Season the fogs legs with salt and pepper. Dredge the legs in the flour and shake off the excess flour. Place a large...
read more

Glazed Baby Carrots with Fresh Thyme

Glazed Baby Carrots with Fresh Thyme
This is a short version of the carrots I was taught to prepare as a young apprentice from chef Tony Brunner of Brunner’s Landmark in Hunterdon County New Jersey. Glazed Baby Carrots with Thyme Serves 4  1 pound medium carrots with the tops  1 small bunch fresh thyme  2 tablespoons butter  2 tablespoons granulated sugar  Kosher salt and freshly ground pepper  Remove the leaves from the thyme and chop coarsely. In a large sauce pot place 3 quarts of water. Wash the carrots under cold water and remove any discolored stems. Slice some of the stem off. Place the carrots in the cold...
read more

Pheasant and Green Chili Pot Pie

Pheasant and Green Chili Pot Pie
  Pheasant and Green Chili Pot Pie  Serves four Prep time: 30 minutes Cook time: 20 minutes  1 tablespoon olive oil 1 large yellow onion, chopped 3 cloves garlic chopped 4 green chilies, chopped 2 stalks celery, chopped 1 medium poblano pepper chopped 1 ½ pounds boneless, skinless pheasant breast, diced into ½ inch pieces 4 cups chicken broth 1 cups heavy cream 2 teaspoons Ancho chili powder 1 teaspoon ground cumin ½ teaspoon ground coriander Kosher salt Freshly ground black pepper  1 sheet frozen puff pastry   For the chili  Heat a 3 quart saucepan over medium high heat. Add the...
read more

Slow Brased Short Rib Stew

Slow Brased Short Rib Stew
Food photography is very difficult. I always try to bring my recipes and pictures together in order to explain my cooking methods and thoughts behind some of the dishes I  have learned to prepare and create over the years. I have spent two or three years studying food styling, learning my camera and researching food photography. With so much to learn I think I have started to develop a style. I don’t know what the style is I just do it, try to make great food look great and be able to have my readers understand the recipe! This recipe is one of my favorites and the cooking method...
read more

Georgia Peach and Blackberry Pie

Georgia  Peach and Blackberry Pie
Finally Fall is here and I can go to my local market for some sweet Georgia peaches. You really have to search out great peaches. Peaches are best when they are soft to the touch and if put close to the nose have a wonderful  sweet rich peach smell! I know, as a child my sister Mary,  brother Kenny and I would climb the peach tree in our back yard and fight over who picked the most peaches while being able to endure the itchy peach fuzz that comes off of them. We would pack our bags with peaches and rush off to our mother so she could teach us who to make fresh peach desserts. My favorite...
read more

Smoked Mackerel Chowder

Smoked Mackerel Chowder
I’ve been eyeing this smoked Mackerel at the market for a long time now and I knew exactly how I would prepare them. When looking at this fish it reminds me of the smoked fish my Grandfather would bring with him when visiting from  Brooklyn. He would bring us surprises almost every weekend he visited. One of my favorite was the fresh caught Bluefish that my mom would have us scale and rinse, then she would sprinkle with fresh chopped garlic and thin lemon slices along with some herbs and seasoning. She would bake the fish in the oven and then drizzle with warm melted butter. My...
read more

Simple Rosemary Roasted Garlic

Simple Rosemary Roasted Garlic
After growing garlic for the first time and breaking open the freshly dried bulbs to smell the heavenly aroma of fresh garlic I knew I had to roast a couple for my wife  and I to enjoy with some Pinot Noir, toasted baguete and cheese. Roasted garlic is so simple and so satisfying to make. When roasting garlic I try to stay away from using tin foil or aluminum foil for my roasting, they are just not necessary. I simply took a couple of garlic bulbs and sliced off the top to open the cloves and allow the olive oil to seep in. I put a couple of tablespoons of olive oil over the cloves, a...
read more

« Previous Entries