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 Vegetables
on May 16th, 2010 | 6 comments
Finally the artichoke season is here and when I see the beautiful large globes with tight leaves at the market it brings back memories of my childhood. Artichoke season means the beginning of summer and the chance to sit down with my family to enjoy the freshly steamed artichokes.
As a child and being one of nine children we could only afford artichokes at the peak of the season because of the lower prices at the market. This was the time of year we could afford for each of us to have our very own artichoke. My mother taught me all about artichokes and she would take me...