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 Appetizer, Seafood
on Mar 27th, 2011 | 5 comments
Juniper, Lemon and Sea Salt Cured Salmon
I have been doing a lot of research on food photography and I thought I would try to use some of my new found knowledge with a post on gravlox. I picked gravlox for two reasons, one because I used a Tasmanian Salmon that I purchased from Honolulu Seafood company which turns out a bright red color for my photos and the other reason is that my wife and I like to sit around Sunday mornings eating gravlox with mustard sauce while watching the early news or a movie.
Tasmanian salmon swim in very deep and cold water off the coast of Australia ....
Posted by Chef Thomas Minchella in Seafood, Steak
on Jun 28th, 2010 | 5 comments
Two new photos that I really don’t like, but these dishes are fantastic if cooked correctly and the pictures are taken properly. The pictures are terribly off. I got so caught up in all the functions in the “M” mode ( manual mode) that I actually have no idea what I am doing. This will get better. Since purchasing my camera, the Canon Rebel EOS XSI, I have taken one class and really thought I new what I was doing and as you can see I need work. So what to do! I guess more classes are in order. I don’t need a photographer and a food stylist. I want to learn to...