Posted by Chef Thomas Minchella in Salad
on Apr 29th, 2013 | 0 comments
Cracked Mustard Vinaigrette
1/3 cup white vinegar
1 cup Extra Virgin Olive Oil
1 1/2 tablespoons cracked mustard
1 large shallot, diced
Kosher salt and freshly ground black pepper
Place all ingredients in a medium mixing bowl and incorporate all ingredients using a whip, set aside.
1 Asian pear
1/2 cup Gorgonzola, broken into small pieces
1/2 cup toasted chopped Cashews
2 heads red organic bibb lettuce
Remove core and outer leaves of the lettuce and discard. Wash the remaining lettuce in cold water and drain, then pull part the leaves with your hands, set aside.
Posted by Chef Thomas Minchella in Appetizer, Farmers Market, Organic, Salad
on Jul 19th, 2010 | 1 comment
Early in the spring I would stop by the Sandy Springs Farmers Market in hopes of finding some large, red, juicy, local tomatoes. Because of last year’s bad weather in the south good tomatoes were very hard to come by. Heavy rains, freezing weather along with an early spring snow in south Florida prevented us from getting some great tomatoes. Yeah, sure local venders had tomatoes but they were not the tomatoes I am used to.
The tomatoes were never ripe and I refused to buy and sell them at the restaurant. We went weeks without them and I probabaly pissed off some servers and ...
Posted by Chef Thomas Minchella in Appetizer, Salad
on Apr 19th, 2010 | 0 comments
In the spring, my wife and I love to drive to Maryland and stop at Cantlers Riverside Inn, http://www.cantlers.com/index.shtml for fresh blue crabs and soft shell crabs. Jimmy Cantler, the owner and founder, is a native Marylander and worked as a waterman on the Chesapeake bay and in 1974 he started a restaurant dedicated to serving fresh seafood. We sit out side on the picnic tables with brown paper tablecloths, buckets of ice cold beer, old bay steamed blue crabs and plates of crisp fried soft shell crabs.
As crabs grow larger, their shells cannot expand, so they molt their exteriors and...
Posted by Chef Thomas Minchella in Salad, Seafood
on Oct 14th, 2009 | 0 comments
I started serving Onagao about a year ago and it has turned out to be one of our most popular dishes with our guests. The light, clear, pink flesh has a high oil content which gives it a rich taste. I have prepared this several ways but I am trying to find some lighter dishes for our guests and simplicity is important to me. When creating dishes I think that it is important to concentrate on the main ingredient first. Get the best product and then second, what goes well with it.
I decided to give the Onaga a little more rich flavor by making a sort of Asian glaze consisting of soy sauce, brown...