Posted by Chef Thomas Minchella in Appetizer
on Jun 4th, 2013 | 2 comments
There is nothing like sitting on your deck by the beach with your family and enjoying freshly caught steamed mussels with melted butter from a local seafood store located on Ship Bottom, Long Beach Island on the Jersey shore where I spent many of summers enjoying the beauty of the relaxing ocean air and cool summer nights. We would swim and ride the ocean waves all day long while looking forward to sitting down to quarts and quarts of fresh steamed mussels with parsley and drawn butter. I don’t think I would eat any thing else, just filled up on heaps of fresh locally harvested...
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.
Posted by Chef Thomas Minchella in Appetizer, Breads, Farmers Market
on Aug 6th, 2011 | 0 comments
I had to do something with this leftover roast beef tenderloin I made and since my wife loved it so much and I did not, I thought I would buy some good crusty white bread from the market along with some heirloom tomatoes.
I started by making a Dijon Aioli
2 garlic cloves
1 large egg yolk
2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
3 tablespoons vegetable oil
Mince and mash garlic to a paste with a pinch of salt using a large, heavy knife. Whisk together yolk, lemon juice, and mustard in a bowl. Combine oils and add, a few drops at...
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...
Posted by Chef Thomas Minchella in Farmers Market
on Aug 1st, 2011 | 1 comment
I haven’t been to the Sandy Springs Farmers Market in a couple of weeks so I decided that on the way to work I would stop by to see all the great vendors. The sun was out and getting hot and I appreciate the owners and vendors responsible for bringing the market to us every Saturday. The hours are from 8 a.m. til noon and the market is located at 235 Sandy Springs Circle NW, Sandy Springs, Ga 30328. You can also follow the Sandy Springs Farmers Market on Facebook.
I arrived just in time for the chef’s demo. The chef’s demo starts at 10 a.m. and is sponsored by...