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, Seafood
on Aug 2nd, 2010 | 0 comments
When we opened Mckendricks 15 years ago we started out with a menu that was very basic. No real pizzazz and as the months rolled by I would sit and trade menu ideas with Claudia Mckendrick. We tested menu ideas constantly, added new items to the menu and worked hard to quickly develop a brand. One item that has become a signature menu item is the Baked Oysters. Claudia came up with the idea and I developed the recipe into a fantastic dish that has been on our menu since the beginning. The Blue point oysters we use are a good steak house oyster from Long Island and are a medium size oyster...
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 ...
Posted by Chef Thomas Minchella in Steak
on Jun 29th, 2010 | 3 comments
I am going to post this recipe because I think it is perfect for the fourth. As you take the sizzling charred New York strip off the grill, top it with the sun dried tomato butter and watch it melt over the steak. I tend to use lots of charocal with dampened wood chips in order to get the grill as a hot as it can and impart the flavor of a great fire . I really don’t like using gas grills because they don’t get as hot and as charcoal and the don’t impart any flavor. Use a light amount of good olive oil on the steak and then season with a good amount of kosher ...
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...