Ingredients: 1 pound Tiger Shrimp 8 ounces penne pasta 1 clove garlic; crushed 1 lemon; zested and juiced 6 ounces broccoli; chopped 4 tablespoons fresh basil; chopped ½ cup … [Read more...]
Grilled Swordfish with Lemon Dijon Sauce
February 7, 2012 by Leave a Comment
Ingredients: 2 – 6 ounce swordfish steaks 1 Meyer Lemon; juiced 1 tablespoon Dijon Mustard ½ Cup Chardonnay 2 tablespoons chives; chopped Salt and epper Procedure: Preheat 12” … [Read more...]
Tortellini Bolognese
January 30, 2012 by Leave a Comment
Ingredients: 16 ounce package of fresh tortellini 1 medium carrot; grated 1 small celery rib; finely chopped ½ yellow onion; chopped 2 cloves garlic; crushed 4 ounces ground pork 4 … [Read more...]
Roasted Quail with Cornbread Stuffing
January 27, 2012 by Leave a Comment
Quail and Stuffing Ingredients: 4 partially boned quail 2 cups buttermilk cornbread 1 medium carrot, chopped 1 small celery rib, chopped 1 small yellow onion, chopped 1 tablespoon … [Read more...]
Garlic Basil Pappardelle
January 25, 2012 by Leave a Comment
Culinary Tools: 4 quart Dutch Oven 10” Gourmet Skillet Chef’s Knife Ingredients: 8 ounces fresh pappardelle pasta 2 cloves garlic; smashed 2 tablespoons extra virgin olive … [Read more...]
Mussels with a Spicy Tomato Broth
January 23, 2012 by Leave a Comment
Culinary Tools: 12” Gourmet Skillet Ingredients: 2 pounds fresh mussels (or Prince Edward Island Mussels) 16 ounce can whole, peeled san marzano tomatoes 1 shallot, … [Read more...]
Lamb with Dijon Herb Crust
September 20, 2011 by Leave a Comment
Ingredients: 1 rack of Lamb ½ cup Dijon Mustard ½ cup Stone Ground Mustard ¼ cup chopped Rosemary ¼ cup chopped Thyme ¼ cup chopped flat leaf Parsley 4 cloves Garlic, chopped 3 … [Read more...]
Costa Rican Red Beans
March 14, 2011 by Leave a Comment
Ingredients: 2 – 8 ounce cans of red beans 5 strips of thick sliced bacon, chopped 2 cloves of garlic 1 medium sweet onion, chopped 1 cup chicken stock ½ cup coconut milk Kosher … [Read more...]
Chef David’s Baby Bella Risotto
March 1, 2011 by Leave a Comment
Ingredients: 4 cups chicken stock warmed on the stove 1 cup Arborio rice (risotto rice) 1 medium yellow onion, diced 3 tablespoons unsalted butter 8oz baby Portobella mushrooms, cut into … [Read more...]
Chef David’s Pasta Sauces
February 18, 2011 by Leave a Comment
Chef David’s Simple Pesto Sauce Pesto Sauce Ingredients: 3 cloves garlic 4 tablespoons extra virgin olive oil 4 ounces pine nuts 4 ounces grated Parmigano Reggiano 2 bunches fresh … [Read more...]
