Posted by Chef Thomas Minchella in Appetizer, New Jersey, Seafood
on May 27th, 2015 | 0 comments
Traveling down to the local market and finding fresh littleneck clams is kind of unusual where I live. Large food markets are a good distance away so I decided to try a local market nearby. As I walked in the scent of fresh vegetables, herbs, seafood and tomatoes opened my eyes, hopefully I would I be in luck?
Chesapeake Bay Clams
As I walk though the isles I noticed tons of fresh poultry, pork roasts and freshly baked breads and pastry items. I kept my fingers crossed as I approached the seafood aisle. I did not notice a unfriendly smell of old seafood but just the opposite, rows and rows...
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, 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...