Posted by Chef Thomas Minchella in Seafood
on Jul 1st, 2012 | 1 comment
Just in time for the fourth I had a little extra time to put out this blog post. I have a Thai friend who lives in Birmingham, Al that developed this recipe for Cool Ginger Cucumber Salad for the Copper Grill’s seared tuna appetizer. I was off to the farmers market to gather the ingredients for the dish I had planned to go with the salad. I really did not know exactly what I was going to make but I did know that it would involve shrimp and Thai peppers. Looking around at the market gives me a chance to choose some of the freshest ingredients.
Ginger Cucumber Salad
Posted by Chef Thomas Minchella in Appetizer
on Sep 6th, 2011 | 1 comment
Seems like these days when I need a fix for fried foods I tempura them. Tempura is a thin batter that is very crisp on the outside and moist on the inside. There are many different types of tempura but this one has suited my needs for years. I have tried to tempura many items, King Crab, foie gras, lobster and vegetables, some successful and some not! The shrimp at the local farmers market were amazing, fresh, large and right from the sea. I picked up a couple of pounds and I still had some vegetables and herbs left from my garden and decidable to make a quick dinner last weekend....
Posted by Chef Thomas Minchella in Side Dishes
on Aug 6th, 2011 | 4 comments
I knew I had to have an accompaniment with my beef tenderloin and with all the different varieties of heirloom tomatoes around, why not cook them my favorite way? A few of these heirloom tomatoes are from my garden and some from my sous chef Chuck Taylor.
Pick out some small or medium heirloom tomatoes.
1 cup of Panko bread crumbs
1/4 cup chopped fresh Thai Basil
2 tablespoons olive oil
1/4 cup Parmesan cheese
freshly cracked black pepper
Cut tomatoes in half and place them in a baking dish
Toss the Panko crumbs with the Thai basil, olive oil and...