Posted by Chef Thomas Minchella in Appetizer, Organic, Side Dishes, Vegetables
on Mar 9th, 2014 | 0 comments
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
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...
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 Farmers Market, Pork, Side Dishes, Vegetables
on Jul 18th, 2011 | 4 comments
Every once in a while I get a great craving for a simple, lean, oven roasted pork loin and while walking through the market the other day I saw these fabulous pork loins from Thompson Farms and decided to take one home for dinner. Thompson Ranch is located in Dixie, Ga. and provides fresh, naturally grown, environmentally friendly, pasture-raised pork with no hormones or antibiotics. As I was waking around the market I kept asking myself: how should I cook the pork loin and how would I take a picture for a upcoming blog post? For pork — and meat in general — it is very...
Posted by Chef Thomas Minchella in BBQ, Pork, Side Dishes, Vegetables
on Jun 29th, 2011 | 1 comment
Sweet and Sour Balsamic BBQ Ribs
Grilled Georgia Corn with Pesto Butter & Lemon Thyme Grilled Yukon Gold Potatoes
I really love to barbecue and over the years I have come up with this cooking method for ribs. Some people do not simmer their ribs first but I think it is necessary to use some kind of moist heat to breakdown the membranes and insure the tenderness of the ribs. This method of cooking ribs takes time but well worth the effort!
Lets go ahead and marinate the ribs!
Marinate and Simmer the ribs.
1 piece baby back ribs (about 1 1/2 pounds)
1 48 ounce can pineapple juice
Posted by Chef Thomas Minchella in Appetizer, Seafood, Side Dishes, Vegetables
on Apr 25th, 2011 | 4 comments
I love this time of year when morels and ramps are in season and I am waiting for the fiddlehead ferns become available. Wild ramps have a very distinct and strong garlic/leek flavor and that is why I choose them for this dish. Wild ramps and morels grow well in the upper northwest in the early spring and make a nice paring for sauted rainbow trout. I purchased the ramps and morels from Foods in Season which is known for fresh, wild, foraged, and sustainable harvested foods.
The morel stems must be trimmed and then soak the morels...