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, Farmers Market, Organic, Pasta, Side Dishes
on Apr 4th, 2011 | 4 comments
During the summer months my Mothers basil would grow like weeds. We always had tons of fresh basil and my mother would make jars and jars of fresh pesto. She would take the time to teach me how to pinch the scented little buds off the top of the plants in order to make the basil grow larger and branch out creating a very large bush. We would pick the large leaves in the early morning and she would have me wash and tear them into the blender. One of my favorite and simple dishes that she would prepare is pasta with pesto, grated cheese and extra virgin olive oil.
Bucatini is a thick...
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 Pizza
on Jun 7th, 2010 | 2 comments
I have tried many pizza dough recipes in the past and have had no luck finding a simple and good recipe until now. I started my quest with Wolfgang Puck’s pizza dough. I made his dough over and over again but found the dough to be more like a cracker. The following recipe has a little more body to it. I tried letting the dough rise before and after placing the toppings on to give it little thicker and lighter crust. I also tried baking at different temperatures and found that the highest temperature produces the best pizza. A pizza stone is a must have and really produces a pizza...
Posted by Chef Thomas Minchella in Appetizer
on Apr 22nd, 2010 | 4 comments
I always get calls from vendors about new products on the market and I always like try new and different food items for our dinner menu. Growing up in Jersey, we enjoyed eating large amounts of steamer clams dipped in warm drawn butter. We normally ate these tender soft shell clams until we could not eat anymore. I think northerners eat more mussels and calms than the southerners. Pete, from Halperns Steak and Seafood http://www.halperns.com/home/home.asp asked me if I would be interested in some special steamer clams. I jumped on that and told him if I did not sell them all, that I would...