Serves eight to ten For the sauce: 1/2 cup Tamari or soy sauce 1/3 cup olive oil 2 tablespoons sesame oil 1/4 cup dry sherry 5 cloves garlic, chopped 3 tablespoons minced fresh ginger Zest of 1 lemon, grated 1 tablespoon rice wine vinegar 1 whole filet […]
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Serves four – with leftovers 1 flank steak, 1/2 inch thick about 1 to 2 pounds – trimmed (Or skirt steak) For the rub: 4 large cloves garlic, minced About 1 tablespoon chopped fresh parsley leaves 1/2 to 1 teaspoon cumin 2 teaspoons freshly ground black pepper, […]
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As seen in The Seasonal Chef. Column 6, February 13, 2014. Mignonette Sauce for oysters on the half shell, My heart “beets” for you salad, Roasted Yukon Gold fingerling potatoes, Roasted fillet fresh cod, Dark chocolate sauce for dipping. A romantic dinner i the best way to […]
Read more →As seen in The Seasonal Chef. Column 7, February 20, 2014. LUMP CRAB MEAT, AVOCADO, CORN, CILANTRO, AND GREENS, WITH LIME-CILANTRO VINAIGRETTE. GRILLED FILET OF BEEF KALE, AND MUSHROOM SALAD. UPDATED POTATO AND CANADIAN BACON SALAD. Hearty winter salads are the antidote to staving off the mid-winter […]
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As seen in The Seasonal Chef. Column 51, December 26, 2013. SALMON TARTAR IN CUCUMBER CUPS, TOURNEDOES OF BEEF TERIYAKI, OLIVE OIL RUSSET POTATO CHIPS, JUDY’S FESTIVE HOLIDAY SALAD. A special menu for you to ring in 2014! Salmon tartar, Filet of beef tournedos, Oven As seen […]
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