Recipes For You
Arrabbiata Carbonara
Posted on December 19, 2011.
This dish combines two classic Italian styles of pasta sauce - Arrabbiata and Carbonara. Arrabbiata is a spicy red sauce that dates back to the era of the Romans. All´arrabbiata is Italian for "angry style", which stems from the heat of the chili peppers. Carbonara typically uses a mixture of cheese, egg yolks, cured fatty pork, and black pepper; however, I do not use raw eggs in this particular dish.
Asian Chicken Wings
Posted on December 6, 2011.
This is a real easy appetizer to make that will impress your guests. It is best to prepare this dish using a wok; however, if you don´t have one, you can use a large skillet. Once the sauce starts to thicken, stir constantly to prevent sticking or scorching. You can also finish the cooked wings on a grill.
Asian Noodles with Tomato Sauce
Posted on December 19, 2011.
Balsamic-Ginger Glazed Swordfish
Posted on December 19, 2011.
Balsamic vinegar, brown sugar, ginger and butter create a crispy glaze that is perfect with meaty swordfish. If you do not have a grill, use your oven´s broiler.
BBQ Rub
Posted on December 19, 2011.
This rub will really enhance any grilled meats or chicken. You can make this rub in advance and store at room temperature. I prefer to apply the rub the day before cooking, wrap the meat tightly in plastic wrap, and refrigerate. This allows the rub to fully permeate the meat.
Beef Fajitas
Posted on December 19, 2011.
Beef Fajitas are a fun and fast dish to make. It is also a great way to use left-over steak from last nights dinner. The traditional method is to serve the Fajitas over tortillas, but we prefer the healthier version by using iceberg lettuce shells instead of tortillas.
Blackened Rub
Posted on December 19, 2011.
This is a great rub for seafood and chicken. Make sure you apply the rub at least one hour prior to cooking, to allow the rub to infuse its flavor into the dish. You can make multiple servings of this rub and store at room temperature for later use.
Blackened Tilapia with Creole Sauce
Posted on December 19, 2011.
I was born in southern Louisiana in the heart of Cajun Country. Although my parents moved us to Cleveland, Ohio at an early age, we visited the area regularly and my mother raised us on Creole-style food. This particular dish is a fusion of Cajun-style and Creole foods. While the ingredients in Cajun and Creole dishes are similar, there are distinct differences between the two. The word Creole has many meanings, but its cuisine is a cultural mix of West-European, African, Caribbean and nativ...
Braised Brussels Sprouts
Posted on December 19, 2011.
Braised Lamb in Mediterranean Tomato Sauce
Posted on December 19, 2011.
This is an ´Osso Buco´ style of cooking braised lamb in a rich sauce of tomato and dried fruit. Recommend serving with cous cous.
Bruschetta Slider with Spicy Grilled Chicken
Posted on December 6, 2011.
This is a unique play on bruschetta and sliders. The secret to this dish is brining the chicken well in advance. You will need an over and outdoor grill to prepare this dish. In the absence of a grill, you can sear the chicken in a preheated pan on high heat.
Bruschetta with Caramelized Onion and Goat Cheese
Posted on December 19, 2011.
This is a very simple appetizer to prepare; yet it is one of the most requested appetizers that I make. The key is to fully caramelize the onions, and use a really good Goat cheese. The honey will counteract and balance the intense flavor of the cheese. Try cutting these in quarters and serve on an appetizer plate.
Bruschetta with Fig & Hazelnut Jam
Posted on December 19, 2011.
Bruschetta with Goat Cheese & Proscuitto
Posted on December 19, 2011.
Bruschetta with Mushrooms & Caramelized Onions
Posted on December 19, 2011.
Bruschetta with Prosciutto and Mozzarella
Posted on December 19, 2011.
Bruschetta with Shaved Beef and Gorgonzola
Posted on December 19, 2011.
Bruschetta with Sun dried Tomato Jam
Posted on December 19, 2011.
Great food is even better when it is shared with friends and appetizers are uniquely designed to share. The Italians call it Antipasto (plural antipasti), which means "before the meal". The early Romans are credited with inventing this culinary treat as the first course of their typical three-course meal. Traditional antipasto typically includes a large plate of cured meats, olives, roasted garlic, mushrooms, anchovies, artichoke hearts, and various cheeses that are passed around the table wit...
Bruschetta with Tomato, Basil and Garlic
Posted on December 19, 2011.
Bucatini ala Enzo
Posted on June 25, 2012.
This is my attempt to recreate one of the signature recipes from the best fine-dining Italian restaurant in the Orlando area, Enzo´s on the Lake. The original recipe was created by chef-owner Enzo Perlini and takes about 10 minutes to prepare. Note that you should not add any salt until the dish is finished and ready to serve. The meat and cheeses in this dish will provide more than enough salt for most peoples taste. Please see our review of Enzo´s on the Lake in the Restaurant section of o...
Bucatini All´Amatriciana
Posted on May 26, 2013.
All´amatriciana is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino cheese, and tomato. Amatriciana originated from the town of Amatrice in the mountainous Province of Rieti of Lazio region, and is one of the most well-known pasta sauces in Roman and Italian cuisine. The amatriciana recipe became increasingly famous in Rome over the 19th and early 20th centuries and went on to be considered a "classic" of the Roman Cuisine, even though it originated elsewhere. ...
Cajun Style BBQ Shrimp
Posted on December 19, 2011.
This is an attempt to replicate the famous BBQ shrimp dish served a Emeril´s restaurant in Orlando, Florida.
Cajun Style Remoulade Sauce
Posted on December 19, 2011.
This romoulade sauce is perfect for spicy seafood.
Chicken Enchiladas with Red Salsa
Posted on December 19, 2011.
Chicken Enchiladas with Spicy Chorizo
Posted on December 19, 2011.
Anyone who thinks that Mexican food is simple and easy to make probably has not had really good Mexican food. The art of making great Mexican food starts with fresh ingredients and requires a thoughtful process of seasoning, marinating and slow cooking your meats.
Chicken Sautéed in White Wine Sauce
Posted on December 19, 2011.
Chicken Scaloppini with Saffron Sauce
Posted on December 19, 2011.
Chipotle and Garlic Pork Rib Roast ala Diablo
Posted on December 19, 2011.
Chipotle Encrusted Rack of Lamb
Posted on December 19, 2011.
This is a unique twist on the French version of this famous dish. I added a spicy hand-rub to the lamb and blend chipotle peppers with the dijon mustard. I recommend serving this dish with a side of my Jalapeno Balsamic Reduction sauce.
Chipotle Infused Ceasar Salad
Posted on March 2, 2013.
This is my unique version of Ceasar Salad where I infuse the Ceasar dressing with Chipotle Peppers and layer the salad with thinly sliced avocados. This is a great side dish to serve with my Jalapeño Honey Glazed Lamb Chops or Chipotle Infused Rack of Lamb.
Chopped Vinaigrette Salad with Shaved Carrots and Curry
Posted on December 19, 2011.
Coq Au Vin Blanc
Posted on December 19, 2011.
Most people are familiar with the red-wine cousin of this dish. This is a dish that I invented to bring together the cooking style of the county-French classic, Coq Au Vin, with the Italian-style chicken scaloppini. White wine is used in place of red wine and lemon; capers are added to create a very unique dish. I prefer to use a Chardonnay or Sauvignon Blanc for the wine.
Coq Au Vin Rouge
Posted on December 19, 2011.
This recipe is for those of you that prefer the traditional red wine version of this classic dish. I prefer to use a more fruit-forward wine, such as a merlot, shiraz, or a red zinfandel.
Cornish Hens a la Diablo
Posted on December 19, 2011.
This is a classic French dish that was inspired by the great French chef Daniel Boulud. ÊTranslated it means deviled Cornish Hens, but not to be confused with deviled eggs. In French cooking, "deviled" refers to grilling a product that is coated with mustard and bread crumbs. I modified Daniels recipe to create a sauce from the vegetable mix using white wine and chicken stock, rather prepare a separate sauce.
Cornish Hens with Spicy Garlic Salsa
Posted on December 19, 2011.
Crab Salad
Posted on December 19, 2011.
Crawfish & Andouille Sausage Gumbo
Posted on December 19, 2011.
There are no hard and fast rules for making gumbo beyond the basic roux, okra, and your imagination. The most important part of the gumbo is to form a really dark, rich roux that you will use as a base. Without the right foundation, your Gumbo will be nothing more than a pot of boiled seafood and vegetables. I highly recommend you use a black iron skillet to make your roux. The weight and density of the iron allows the skillet to retain and evenly distribute the heat. I prefer crawfish gumbo...
Creamy Porcini Mushroom Penne
Posted on December 19, 2011.
This is a creamy variation of my Spaghetti with Porcini Mushrooms that incorporates Italian cheeses. As before, you can use any mushroom in this dish, but I prefer the porcini mushroom. If you use a dried mushroom, cook mushrooms in 2 cups of chicken broth for 20 minutes, then drain off and reserve the stock for later use.
Creole Sauce
Posted on December 19, 2011.
My family is from the Creole country of Southern Louisiana, and we were literally raised on Creole-style cooking. This sauce is the staple of many dishes and can be used with chicken, fish, or even by itself with some well-cooked rice.
Creole Seasoning Mix
Posted on December 19, 2011.
Crispy Oysters in Tomato Cream Sauce
Posted on December 19, 2011.
Crispy Salmon
Posted on December 19, 2011.
This is an unusual method of cooking salmon that creates a crispy crust on the dish. The key is to use clarified butter since regular butter will burn over high heat. You should use an oil thermometer to make sure the oil is at the right temperature.
Cuban Sandwhich
Posted on December 19, 2011.
This is a spicy variation of the traditional Cuban sandwich that uses spicy mustard with a balance of sweet cherry pepper. A hand sandwich press can be substituted with a clean brick wrapped thoroughly with heavy aluminum foil.
French Green Beans
Posted on December 19, 2011.
French Onion Soup
Posted on December 19, 2011.
Onion based soups have been around since the time of the Romans, but the most popular all onion soups were created in France in the 18th century. The typical French onion soup uses beef broth with caramelized onions and is finished under a broiler with croutons and gruyre melted on top. I prefer to substitute the beef broth with a lighter chicken stock that does not compete with the rich flavor created by the caramelized onions. Caramelization can be accomplished within half an hour, bu...
Fresh Ketchup
Posted on December 19, 2011.
After visiting a restaurant that served fresh ketchup, I was determined to create my own. Homemade ketchup is much better than any store-bought ketchup. I use fennel and cumin in my version, but you can also use garlic or hot peppers to create different flavored ketchups.
Fried Calamari
Posted on December 19, 2011.
This unique approach to calamari uses finely ground graham cracker crumbs to create the crust. Proper oil temperature is the key to preventing fried dishes from getting greasy. I recommend you use a good oil thermometer.
Garlic & Jalapeño Quinoa
Posted on October 21, 2012.
Quinoa (pronounced ken-wɑ) is a grain-like crop grown primarily for its edible seeds. Quinoa grains are in general cooked the same way as rice and can be used in a wide range of dishes. It´s not actually a grain since it´s not a member of the true grass family. Quinoa is a flowering plant closely related to species such as beets, spinach, and tumbleweeds. Quinoa originated in the Andean region of Ecuador, Bolivia, Colombia and Peru, where it has been a staple of the local diet for at least...
Ginger-Soy Dipping Sauce
Posted on December 19, 2011.
This is a good sauce for wontons, summer rolls, and sushi dishes.
Grilled Chicken with Garlic-Balsamic Marinade
Posted on December 19, 2011.
Grilled Lemon Garlic Lamb Chops
Posted on December 19, 2011.
Posted on December 19, 2011.
This dish combines two classic Italian styles of pasta sauce - Arrabbiata and Carbonara. Arrabbiata is a spicy red sauce that dates back to the era of the Romans. All´arrabbiata is Italian for "angry style", which stems from the heat of the chili peppers. Carbonara typically uses a mixture of cheese, egg yolks, cured fatty pork, and black pepper; however, I do not use raw eggs in this particular dish.
Asian Chicken Wings
Posted on December 6, 2011.
This is a real easy appetizer to make that will impress your guests. It is best to prepare this dish using a wok; however, if you don´t have one, you can use a large skillet. Once the sauce starts to thicken, stir constantly to prevent sticking or scorching. You can also finish the cooked wings on a grill.
Asian Noodles with Tomato Sauce
Posted on December 19, 2011.
Balsamic-Ginger Glazed Swordfish
Posted on December 19, 2011.
Balsamic vinegar, brown sugar, ginger and butter create a crispy glaze that is perfect with meaty swordfish. If you do not have a grill, use your oven´s broiler.
BBQ Rub
Posted on December 19, 2011.
This rub will really enhance any grilled meats or chicken. You can make this rub in advance and store at room temperature. I prefer to apply the rub the day before cooking, wrap the meat tightly in plastic wrap, and refrigerate. This allows the rub to fully permeate the meat.
Beef Fajitas
Posted on December 19, 2011.
Beef Fajitas are a fun and fast dish to make. It is also a great way to use left-over steak from last nights dinner. The traditional method is to serve the Fajitas over tortillas, but we prefer the healthier version by using iceberg lettuce shells instead of tortillas.
Blackened Rub
Posted on December 19, 2011.
This is a great rub for seafood and chicken. Make sure you apply the rub at least one hour prior to cooking, to allow the rub to infuse its flavor into the dish. You can make multiple servings of this rub and store at room temperature for later use.
Blackened Tilapia with Creole Sauce
Posted on December 19, 2011.
I was born in southern Louisiana in the heart of Cajun Country. Although my parents moved us to Cleveland, Ohio at an early age, we visited the area regularly and my mother raised us on Creole-style food. This particular dish is a fusion of Cajun-style and Creole foods. While the ingredients in Cajun and Creole dishes are similar, there are distinct differences between the two. The word Creole has many meanings, but its cuisine is a cultural mix of West-European, African, Caribbean and nativ...
Braised Brussels Sprouts
Posted on December 19, 2011.
Braised Lamb in Mediterranean Tomato Sauce
Posted on December 19, 2011.
This is an ´Osso Buco´ style of cooking braised lamb in a rich sauce of tomato and dried fruit. Recommend serving with cous cous.
Bruschetta Slider with Spicy Grilled Chicken
Posted on December 6, 2011.
This is a unique play on bruschetta and sliders. The secret to this dish is brining the chicken well in advance. You will need an over and outdoor grill to prepare this dish. In the absence of a grill, you can sear the chicken in a preheated pan on high heat.
Bruschetta with Caramelized Onion and Goat Cheese
Posted on December 19, 2011.
This is a very simple appetizer to prepare; yet it is one of the most requested appetizers that I make. The key is to fully caramelize the onions, and use a really good Goat cheese. The honey will counteract and balance the intense flavor of the cheese. Try cutting these in quarters and serve on an appetizer plate.
Bruschetta with Fig & Hazelnut Jam
Posted on December 19, 2011.
Bruschetta with Goat Cheese & Proscuitto
Posted on December 19, 2011.
Bruschetta with Mushrooms & Caramelized Onions
Posted on December 19, 2011.
Bruschetta with Prosciutto and Mozzarella
Posted on December 19, 2011.
Bruschetta with Shaved Beef and Gorgonzola
Posted on December 19, 2011.
Bruschetta with Sun dried Tomato Jam
Posted on December 19, 2011.
Great food is even better when it is shared with friends and appetizers are uniquely designed to share. The Italians call it Antipasto (plural antipasti), which means "before the meal". The early Romans are credited with inventing this culinary treat as the first course of their typical three-course meal. Traditional antipasto typically includes a large plate of cured meats, olives, roasted garlic, mushrooms, anchovies, artichoke hearts, and various cheeses that are passed around the table wit...
Bruschetta with Tomato, Basil and Garlic
Posted on December 19, 2011.
Bucatini ala Enzo
Posted on June 25, 2012.
This is my attempt to recreate one of the signature recipes from the best fine-dining Italian restaurant in the Orlando area, Enzo´s on the Lake. The original recipe was created by chef-owner Enzo Perlini and takes about 10 minutes to prepare. Note that you should not add any salt until the dish is finished and ready to serve. The meat and cheeses in this dish will provide more than enough salt for most peoples taste. Please see our review of Enzo´s on the Lake in the Restaurant section of o...
Bucatini All´Amatriciana
Posted on May 26, 2013.
All´amatriciana is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino cheese, and tomato. Amatriciana originated from the town of Amatrice in the mountainous Province of Rieti of Lazio region, and is one of the most well-known pasta sauces in Roman and Italian cuisine. The amatriciana recipe became increasingly famous in Rome over the 19th and early 20th centuries and went on to be considered a "classic" of the Roman Cuisine, even though it originated elsewhere. ...
Cajun Style BBQ Shrimp
Posted on December 19, 2011.
This is an attempt to replicate the famous BBQ shrimp dish served a Emeril´s restaurant in Orlando, Florida.
Cajun Style Remoulade Sauce
Posted on December 19, 2011.
This romoulade sauce is perfect for spicy seafood.
Chicken Enchiladas with Red Salsa
Posted on December 19, 2011.
Chicken Enchiladas with Spicy Chorizo
Posted on December 19, 2011.
Anyone who thinks that Mexican food is simple and easy to make probably has not had really good Mexican food. The art of making great Mexican food starts with fresh ingredients and requires a thoughtful process of seasoning, marinating and slow cooking your meats.
Chicken Sautéed in White Wine Sauce
Posted on December 19, 2011.
Chicken Scaloppini with Saffron Sauce
Posted on December 19, 2011.
Chipotle and Garlic Pork Rib Roast ala Diablo
Posted on December 19, 2011.
Chipotle Encrusted Rack of Lamb
Posted on December 19, 2011.
This is a unique twist on the French version of this famous dish. I added a spicy hand-rub to the lamb and blend chipotle peppers with the dijon mustard. I recommend serving this dish with a side of my Jalapeno Balsamic Reduction sauce.
Chipotle Infused Ceasar Salad
Posted on March 2, 2013.
This is my unique version of Ceasar Salad where I infuse the Ceasar dressing with Chipotle Peppers and layer the salad with thinly sliced avocados. This is a great side dish to serve with my Jalapeño Honey Glazed Lamb Chops or Chipotle Infused Rack of Lamb.
Chopped Vinaigrette Salad with Shaved Carrots and Curry
Posted on December 19, 2011.
Coq Au Vin Blanc
Posted on December 19, 2011.
Most people are familiar with the red-wine cousin of this dish. This is a dish that I invented to bring together the cooking style of the county-French classic, Coq Au Vin, with the Italian-style chicken scaloppini. White wine is used in place of red wine and lemon; capers are added to create a very unique dish. I prefer to use a Chardonnay or Sauvignon Blanc for the wine.
Coq Au Vin Rouge
Posted on December 19, 2011.
This recipe is for those of you that prefer the traditional red wine version of this classic dish. I prefer to use a more fruit-forward wine, such as a merlot, shiraz, or a red zinfandel.
Cornish Hens a la Diablo
Posted on December 19, 2011.
This is a classic French dish that was inspired by the great French chef Daniel Boulud. ÊTranslated it means deviled Cornish Hens, but not to be confused with deviled eggs. In French cooking, "deviled" refers to grilling a product that is coated with mustard and bread crumbs. I modified Daniels recipe to create a sauce from the vegetable mix using white wine and chicken stock, rather prepare a separate sauce.
Cornish Hens with Spicy Garlic Salsa
Posted on December 19, 2011.
Crab Salad
Posted on December 19, 2011.
Crawfish & Andouille Sausage Gumbo
Posted on December 19, 2011.
There are no hard and fast rules for making gumbo beyond the basic roux, okra, and your imagination. The most important part of the gumbo is to form a really dark, rich roux that you will use as a base. Without the right foundation, your Gumbo will be nothing more than a pot of boiled seafood and vegetables. I highly recommend you use a black iron skillet to make your roux. The weight and density of the iron allows the skillet to retain and evenly distribute the heat. I prefer crawfish gumbo...
Creamy Porcini Mushroom Penne
Posted on December 19, 2011.
This is a creamy variation of my Spaghetti with Porcini Mushrooms that incorporates Italian cheeses. As before, you can use any mushroom in this dish, but I prefer the porcini mushroom. If you use a dried mushroom, cook mushrooms in 2 cups of chicken broth for 20 minutes, then drain off and reserve the stock for later use.
Creole Sauce
Posted on December 19, 2011.
My family is from the Creole country of Southern Louisiana, and we were literally raised on Creole-style cooking. This sauce is the staple of many dishes and can be used with chicken, fish, or even by itself with some well-cooked rice.
Creole Seasoning Mix
Posted on December 19, 2011.
Crispy Oysters in Tomato Cream Sauce
Posted on December 19, 2011.
Crispy Salmon
Posted on December 19, 2011.
This is an unusual method of cooking salmon that creates a crispy crust on the dish. The key is to use clarified butter since regular butter will burn over high heat. You should use an oil thermometer to make sure the oil is at the right temperature.
Cuban Sandwhich
Posted on December 19, 2011.
This is a spicy variation of the traditional Cuban sandwich that uses spicy mustard with a balance of sweet cherry pepper. A hand sandwich press can be substituted with a clean brick wrapped thoroughly with heavy aluminum foil.
French Green Beans
Posted on December 19, 2011.
French Onion Soup
Posted on December 19, 2011.
Onion based soups have been around since the time of the Romans, but the most popular all onion soups were created in France in the 18th century. The typical French onion soup uses beef broth with caramelized onions and is finished under a broiler with croutons and gruyre melted on top. I prefer to substitute the beef broth with a lighter chicken stock that does not compete with the rich flavor created by the caramelized onions. Caramelization can be accomplished within half an hour, bu...
Fresh Ketchup
Posted on December 19, 2011.
After visiting a restaurant that served fresh ketchup, I was determined to create my own. Homemade ketchup is much better than any store-bought ketchup. I use fennel and cumin in my version, but you can also use garlic or hot peppers to create different flavored ketchups.
Fried Calamari
Posted on December 19, 2011.
This unique approach to calamari uses finely ground graham cracker crumbs to create the crust. Proper oil temperature is the key to preventing fried dishes from getting greasy. I recommend you use a good oil thermometer.
Garlic & Jalapeño Quinoa
Posted on October 21, 2012.
Quinoa (pronounced ken-wɑ) is a grain-like crop grown primarily for its edible seeds. Quinoa grains are in general cooked the same way as rice and can be used in a wide range of dishes. It´s not actually a grain since it´s not a member of the true grass family. Quinoa is a flowering plant closely related to species such as beets, spinach, and tumbleweeds. Quinoa originated in the Andean region of Ecuador, Bolivia, Colombia and Peru, where it has been a staple of the local diet for at least...
Ginger-Soy Dipping Sauce
Posted on December 19, 2011.
This is a good sauce for wontons, summer rolls, and sushi dishes.
Grilled Chicken with Garlic-Balsamic Marinade
Posted on December 19, 2011.
Grilled Lemon Garlic Lamb Chops
Posted on December 19, 2011.
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