Posted by Chef Thomas Minchella in Appetizer, BBQ, Seafood
on Sep 13th, 2011 | 1 comment
I wanted to do some barbecue this weekend and was thing about trying something different. I needed something light for dinner and decided on cold water lobster tails. These tails are the best money can buy. They are South African cold water lobster tails that are sweet, tender and delicious barbecued and dipped in drawn butter with the addition of cilantro. South African lobsters are different than Florida lobsters or even Maine lobsters because of the frigid waters they are raised in. Florida lobster tails have no claws and because of the warm water they tend to be a...
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 Braised
on Feb 6th, 2011 | 14 comments
Slow Braised Short Ribs, Garlic Broccolini and Horseradish Mashed Potatoes
¼ cup olive oil
4 each 12 oz beef short ribs
1 cup diced carrots
1 cup diced celery
1 cup diced onions
2 cloves garlic sliced
1 each 12 can whole tomatoes, peeled
¾ cup Red Wine
6 cups good veal or beef stock
1 Tablespoon chopped rosemary
1 Tablespoon chopped Thyme
Season the short ribs with salt and pepper. Add the olive oil to the hot sauté pan and brown on both sides. Remove from pan.
Add the garlic, carrots, onion and celery to the pan and brown for 5 minutes.
Add the tomatoes...