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 Farmers Market, Pork
on Dec 15th, 2014 | 0 comments
I would like to wish my family, friends, staff and guests a very Merry Christmas and a happy and healthy New Year!
Brown Butter Basted Pork Chops
preparation time: forty five minutes
cooking time: twenty five minutes
two each ten-twelve ounce pork chops
four tablespoons olive oil, divided
three tablespoons butter
twelve sprigs of oregano
kosher salt and freshly ground pepper
Pull some leaves off half of the oregano sprigs. Drizzle the pork chops with two tablespoons of the olive oil. Season both sides with salt and freshly ground black pepper. Sprinkle the oregano over each...
Posted by Chef Thomas Minchella in Pasta
on Jan 23rd, 2013 | 0 comments
Sometimes I like to make it simple, a little pasta, fresh artichoke, mushrooms, garlic and some fresh herbs. Artichokes are probably my favorite non starchy vegetable. As a child my Mother would purchase an artichoke for myself and one for each of my eight brothers and sisters. She would have me trim them and then simmer in lemon and salted water until the leaves and stems were tender. I would take the leaves and dip in warmed butter with a little garlic and then with my teeth scrape and eat the tender part. I can still feel the warm butter running down my chin and onto my lap.