Posted by Chef Thomas Minchella in Salad
on Apr 29th, 2013 | 0 comments
Cracked Mustard Vinaigrette
1/3 cup white vinegar
1 cup Extra Virgin Olive Oil
1 1/2 tablespoons cracked mustard
1 large shallot, diced
Kosher salt and freshly ground black pepper
Place all ingredients in a medium mixing bowl and incorporate all ingredients using a whip, set aside.
1 Asian pear
1/2 cup Gorgonzola, broken into small pieces
1/2 cup toasted chopped Cashews
2 heads red organic bibb lettuce
Remove core and outer leaves of the lettuce and discard. Wash the remaining lettuce in cold water and drain, then pull part the leaves with your hands, set aside.
Posted by Chef Thomas Minchella in Appetizer
on Mar 1st, 2013 | 5 comments
Part food photography, part craving oysters. On my day off I set aside most of my day to practice shooting food pics for my blog. Nothing relaxes me more, it’s the challenge of setting my camera, getting the lighting right and then working on my composition. As you can tell I like to get in real close with my food. I want my readers to really see what I am creating. My favorite lens right now is the Cannon 100mm F 2.8 “L” lens. I use natural light from my porch, reflectors and a lot of patience.
Bluepoint oysters are a northern oyster and because of the meatiness, salinity,...
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, Seafood
on Mar 27th, 2011 | 5 comments
Juniper, Lemon and Sea Salt Cured Salmon
I have been doing a lot of research on food photography and I thought I would try to use some of my new found knowledge with a post on gravlox. I picked gravlox for two reasons, one because I used a Tasmanian Salmon that I purchased from Honolulu Seafood company which turns out a bright red color for my photos and the other reason is that my wife and I like to sit around Sunday mornings eating gravlox with mustard sauce while watching the early news or a movie.
Tasmanian salmon swim in very deep and cold water off the coast of Australia ....
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...