Posted by Chef Thomas Minchella in BBQ, Pork, Side Dishes, Vegetables
on Jun 29th, 2011 | 1 comment
Sweet and Sour Balsamic BBQ Ribs
Grilled Georgia Corn with Pesto Butter & Lemon Thyme Grilled Yukon Gold Potatoes
I really love to barbecue and over the years I have come up with this cooking method for ribs. Some people do not simmer their ribs first but I think it is necessary to use some kind of moist heat to breakdown the membranes and insure the tenderness of the ribs. This method of cooking ribs takes time but well worth the effort!
Lets go ahead and marinate the ribs!
Marinate and Simmer the ribs.
1 piece baby back ribs (about 1 1/2 pounds)
1 48 ounce can pineapple juice
Posted by Chef Thomas Minchella in Side Dishes
on Aug 16th, 2010 | 10 comments
Working for Harold Ruttenburg, owner and operator of the Copper Grill in Birmingham was an experience like no other. Harold was eccentric, intense, difficult, focused and the hardest boss I have ever worked for. He was focused on the success of his restaurant and I learned a lot from him over the years.
As his chef I had to develop one of the most difficult recipes I have ever come across, Belgium fries. Harold had and idea, he was a visionary and he had to get across to me his “vision” and it was my job to bring this recipe to life. I will be honest with you; I really had no idea what I...
Posted by Chef Thomas Minchella in Seafood, Uncategorized
on Apr 7th, 2010 | 0 comments
I sampled some Tomahawk Veal chop from http://www.catellibrothers.com/ out of Collinswood, New Jersey. Catelli is one of the largest veal and lamb distributor’s in the United States.
Season the veal chop with freshly ground pepper and kosher salt.
In order to get some char on the veal chop, turn over a cast iron skillet and place over high heat until extremely hot and sear the veal chop on both sides. Place the veal chop in a 350 degree oven for 5-8 minutes.
Saute the lobster meat in butter with salt and freshly ground pepper.
Mix the warm lobster with fresh Yukon gold mashed...