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 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...
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 ...