Posted by Chef Thomas Minchella in Steak
on Aug 6th, 2011 | 10 comments
I really only did this blog post because I have to keep practicing photography not because I like eating tenderloin . I was stumped on how to write this blog post because I really do not care for beef tenderloin and after I finshed these pictures my wife fed on this dish for 2 days but I could only bear one bite. Photographing meat is very difficult and I liked the challenge of trying to shoot beef. I have been working in steak houses for the past 20 years and if anyone loves meat it is me. However, I will tell you why I do not like beef tenderloin.
I once was working as a...
Posted by Chef Thomas Minchella in Appetizer, Breads, Farmers Market
on Aug 6th, 2011 | 0 comments
I had to do something with this leftover roast beef tenderloin I made and since my wife loved it so much and I did not, I thought I would buy some good crusty white bread from the market along with some heirloom tomatoes.
I started by making a Dijon Aioli
2 garlic cloves
1 large egg yolk
2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
3 tablespoons vegetable oil
Mince and mash garlic to a paste with a pinch of salt using a large, heavy knife. Whisk together yolk, lemon juice, and mustard in a bowl. Combine oils and add, a few drops at...
Posted by Chef Thomas Minchella in Side Dishes
on Aug 6th, 2011 | 4 comments
I knew I had to have an accompaniment with my beef tenderloin and with all the different varieties of heirloom tomatoes around, why not cook them my favorite way? A few of these heirloom tomatoes are from my garden and some from my sous chef Chuck Taylor.
Pick out some small or medium heirloom tomatoes.
1 cup of Panko bread crumbs
1/4 cup chopped fresh Thai Basil
2 tablespoons olive oil
1/4 cup Parmesan cheese
freshly cracked black pepper
Cut tomatoes in half and place them in a baking dish
Toss the Panko crumbs with the Thai basil, olive oil and...
Posted by Chef Thomas Minchella in Farmers Market
on Aug 1st, 2011 | 1 comment
I haven’t been to the Sandy Springs Farmers Market in a couple of weeks so I decided that on the way to work I would stop by to see all the great vendors. The sun was out and getting hot and I appreciate the owners and vendors responsible for bringing the market to us every Saturday. The hours are from 8 a.m. til noon and the market is located at 235 Sandy Springs Circle NW, Sandy Springs, Ga 30328. You can also follow the Sandy Springs Farmers Market on Facebook.
I arrived just in time for the chef’s demo. The chef’s demo starts at 10 a.m. and is sponsored by...
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...