Posted by Chef Thomas Minchella in Farmers Market, Pork
on Dec 15th, 2014 | 0 comments
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
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...
Posted by Chef Thomas Minchella in Appetizer, Farmers Market, Vegetables
on Aug 9th, 2013 | 5 comments
My mind wanders a lot and when it started to wander today it wander down the isles of the grocery store where I grew up. I think the name was A& P. Never new what it stood for but my Mom would take me there to do what she called small shopping, just a few things she would say. I loved walking the isles with her and watching her pick and choose each purchase with quickness and speed. The baskets always filled up quickly so as soon as I could I started down the deli isle, straight towards the big pickle barrel. You must have seen those back then. Big barrels with different flavored...
Posted by Chef Thomas Minchella in Appetizer, Farmers Market
on Oct 8th, 2012 | 0 comments
This is the end of the season for heirloom tomatoes, I will miss them dearly! I grew up with Jersey tomatoes and found that heirloom tomatoes are equal in flavor with the Jersey tomato. Heirloom tomatoes are found at local Farmers Markets and some times at local stores! When preparing the soup I try to save some of the seeds and plant them next spring!
The heirloom variety has a rich deep tomato flavor that becomes more robust with the roasting process. This soup is very easy to create and takes little time.
Parmesan Bread Sticks
1 sheet Puff Pastry
1/2 cup Parmesan cheese
Posted by Chef Thomas Minchella in Appetizer, Breads, Farmers Market
on Aug 6th, 2011 | 0 comments
I had to do something with this leftover roast beef tenderloin I made and since my wife loved it so much and I did not, I thought I would buy some good crusty white bread from the market along with some heirloom tomatoes.
I started by making a Dijon Aioli
2 garlic cloves
1 large egg yolk
2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
3 tablespoons vegetable oil
Mince and mash garlic to a paste with a pinch of salt using a large, heavy knife. Whisk together yolk, lemon juice, and mustard in a bowl. Combine oils and add, a few drops at...