Super Bowl LIII
I like a Super Bowl party with fewer but better items on the menu. As much as I like home-made fast food, such as fried chicken … Continue reading Super Bowl LIII
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Seared Scallops in Brown Butter
The critical rule in cooking scallops is to make sure they are fresh as well as “dry,” meaning they are free of preservatives so there is … Continue reading Seared Scallops in Brown Butter
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Shrimp Rolls
For the most part your shrimp that you bring back from the market has been frozen at one point. That’s not a horrible thing but if … Continue reading Shrimp Rolls
Tomato Cheese Tartlets
We use tomato tartar for so many dishes because it is just rich with flavor. This is a little bit like our pizza but packed with … Continue reading Tomato Cheese Tartlets
Northeast Vinaigrette
I love this fresh dressing for salads as well as to marinate chicken and seafood. It’s simple and has an excellent flavor. I also use it … Continue reading Northeast Vinaigrette
Sunchoke Puree
We were cooking with Chef Patrick O’Connell at his famed Michelin 3 star restaurant and he showed us how to make a masterfully crafted and delicious, … Continue reading Sunchoke Puree
Tomato Tartar
A small group of us have gone our for a day of cooking with the infamous chef Patrick O’Connell at his Michelin three star restaurant, The … Continue reading Tomato Tartar
