Posted by Chef Thomas Minchella in Appetizer, Pasta, Side Dishes
on May 29th, 2013 | 0 comments
When my Mom brought me my first taste of homemade risotto I knew this was one of the best culinary delights I would every enjoy! She would make a simple Risotto Milanese, risotto, good Parmesan, butter, and fresh chopped parsley. Risotto is a dish you have to make many times before really understanding how it is made. I do not use a recipe but a guideline of 3/4 cup of Carnaroli or Arborio rice for each person. I find Carnaroli has more starch content which in turn makes for a very creamy risotto.
When making risotto remember that it is the rubbing of the wooden spoon against the rice while...
Posted by Chef Thomas Minchella in Appetizer, BBQ, Seafood
on Sep 13th, 2011 | 1 comment
I wanted to do some barbecue this weekend and was thing about trying something different. I needed something light for dinner and decided on cold water lobster tails. These tails are the best money can buy. They are South African cold water lobster tails that are sweet, tender and delicious barbecued and dipped in drawn butter with the addition of cilantro. South African lobsters are different than Florida lobsters or even Maine lobsters because of the frigid waters they are raised in. Florida lobster tails have no claws and because of the warm water they tend to be a...
Posted by Chef Thomas Minchella in Seafood, Uncategorized
on Apr 7th, 2010 | 0 comments
I sampled some Tomahawk Veal chop from http://www.catellibrothers.com/ out of Collinswood, New Jersey. Catelli is one of the largest veal and lamb distributor’s in the United States.
Season the veal chop with freshly ground pepper and kosher salt.
In order to get some char on the veal chop, turn over a cast iron skillet and place over high heat until extremely hot and sear the veal chop on both sides. Place the veal chop in a 350 degree oven for 5-8 minutes.
Saute the lobster meat in butter with salt and freshly ground pepper.
Mix the warm lobster with fresh Yukon gold mashed...