Posted by Chef Thomas Minchella in Lamb
on Dec 7th, 2012 | 0 comments
Whenever I purchase lamb racks for grilled lamb chops I always prefer to buy the Australian Lamb. Australian lamb has a less gamy flavor and a lot larger loin than the New Zealand or Colorado lamb. If you want to prepare lamb chops for a cocktail party you will need to use the New Zealand lamb rack because the smaller loin and bones make them easy to eat while standing and your guest will be able to use one hand.
2 tablespoons Extra Virgin Olive Oil
2 teaspoons chopped fresh garlic
2 cups panko bread crumbs
1 tablespoon honey
2 Tablespoons chopped fresh sage
Posted by Chef Thomas Minchella in Appetizer, Farmers Market, Organic, Pasta, Side Dishes
on Apr 4th, 2011 | 4 comments
During the summer months my Mothers basil would grow like weeds. We always had tons of fresh basil and my mother would make jars and jars of fresh pesto. She would take the time to teach me how to pinch the scented little buds off the top of the plants in order to make the basil grow larger and branch out creating a very large bush. We would pick the large leaves in the early morning and she would have me wash and tear them into the blender. One of my favorite and simple dishes that she would prepare is pasta with pesto, grated cheese and extra virgin olive oil.
Bucatini is a thick...
Posted by Chef Thomas Minchella in Breads
on Feb 22nd, 2011 | 4 comments
It all began back in the early 1990’s while working for Pano as chef at the old Fish Market in Lenox Square and waiting for the Atlanta Fish Market to open. The area where the Atlanta Fish Market was to be built was not ready for building yet and Pano asked me to apply for a job as a line cook with Vini Vidi Vici’s. He did not own the restaurant at that time but was owned by Marcella and Giuliano Hazan. Before being hired on at Vini Vidi Vici’s my wife and I had a chance to dine there. I remember as they seated us the assistant waiter bought to the table...
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...
Posted by Chef Thomas Minchella in Appetizer
on Feb 3rd, 2010 | 0 comments
I always love to go to Veni Vidi Vici’s with my wife to enjoy chef Jamie Adams potato gnocchi with speck and Gorgonzola cream sauce. The gnocchi are always lite and the sauce has a perfect amount of Gorgonzola.
I just had to try to recreate this dish and sometimes I even add a little Maine lobster or shrimp. When making this dish try to eat as soon as possible, the gnocchi does not hold well over night. I use a russet or bake potatoes. I have used Yukon gold potatoes, but I think they hold to much moisture and become heavy. Don’t reduce the cream too much or the sauce will be...