Recipes For You
Roast Beef with Spicy Italian Tomato Sauce
Posted on December 19, 2011.
Roasted Cipollini Onions
Posted on December 19, 2011.
Cipollini onions (pronounced chip-oh-LEE-nee) are small, flat onions that are sweeter than garden-variety white or yellow onions. Their size and shape lends them well to roasting, and they are the perfect accompaniment to rack of lamb or a char grilled steak.
Roasted Garlic
Posted on December 19, 2011.
Roasted garlic is delicious on toasted French bread or as a side dish for most grilled meats.
Roasted Monkfish
Posted on December 19, 2011.
Monkfish is a flavorful white fish that is referred to as the ´poor-mans lobster´.
Roasted Pepper Salsa
Posted on December 19, 2011.
I use this salsa on burgers, sliders and bruschetta.
Roasted Turkey
Posted on December 19, 2011.
The secret to a great roasted turkey is to brine the turkey overnight. Try to use a fresh turkey and do not attempt to brine a ´butterball´ or pre-basted turkey since they will already be infused with salt.
Rotisserie Lemon and Herb Chicken
Posted on December 19, 2011.
Scallops in Tomato Garlic Sauce
Posted on December 19, 2011.
Seared Scallops and Tomatoes
Posted on December 19, 2011.
Seasoned Sauteed Potatoes
Posted on December 19, 2011.
Sesame Chicken
Posted on December 4, 2012.
Sesame Chicken is widely considered a "North American Chinese" dish that was designed for American tastes. But regardless of its origin, it´s a dish that brings together a variety of unique flavors. Having studied most of the traditional versions of this dish, I designed this recipe to have a little kick to it and toss it with low main noodles. I also leave the bones intact when I cut the chicken into cubes of about 2" x 2".
Shallot Gravy
Posted on December 19, 2011.
This flavorful gravy is perfect for use with roasted turkey or chicken.
Shrimp in Chipotle Cola Sauce
Posted on December 19, 2011.
Shrimp Scampi
Posted on February 11, 2013.
"Scampi" is often the menu name in Italian-American cuisine for shrimp served in garlic butter; however, it´s actually a culinary name for a kind of small lobster, also known as Nephrops norvegicus. Common names for "true scampi" include Norway lobster, Dublin Bay prawn, and langoustine. This recipe can be used on both "true scampi" or jumbo shrimp or prawns. In any case, I prefer to split the prawns down the middle and cook them with the shells on. I typically leave the heads on, but some peop...
Shrimp Stuffed Avocados
Posted on December 19, 2011.
Smoked Baby Back Ribs
Posted on December 19, 2011.
This is the oldest recipe in my book. I have been making ribs since I was a child. Later in life I developed a BBQ restaurant concept that won quite a few awards and BBQ contests. There are three essential requirements for a great rib: 1) a good rub that is applied at lease one day before you cook; 2) slow cooking the ribs (preferably with a smoker); and 3) the sauce. The ribs should never "fall off the bone" when you eat them. Properly smoked and grilled, they will develop an almost pink ...
Sour Orange Sauce
Posted on December 19, 2011.
I use this sauce with spicy meat dishes to balance the heat of the peppers.
Southern Fried Chicken
Posted on December 19, 2011.
Fried chicken is one of those dishes that are too often taken for granted. How difficult can it be? You flour up some chicken and throw it the fryer. But really good fried chicken is very hard to make, which is why you rarely hear anyone tell you about the restaurant that made best fried chicken they ever ate. Instead they will tell you how great their mother´s fried chicken is, or talk about their aunt or grandmothers secret fried chicken recipe. That is because making great fried chicken...
Spaghetti alla Bolognese
Posted on December 19, 2011.
Bolognese sauce is a meat-based sauce for pasta originating in Bologna, Italy. This is a variation of a traditional Bolognese sauce that uses hot cherry peppers to spice it up. A traditional Bolognese recipe does not use tomatoes, but I add tomato paste near the end to thicken the sauce and accentuate the rich flavors of this dish. Be careful when adding salt to this dish, since both the pancetta and meat stock have a lot of salt in them. Also, you may not need as much olive oil depending on ...
Spaghetti with Porcini Mushrooms and Arugula
Posted on December 19, 2011.
You can use any mushroom in this dish, but I prefer the porcini mushroom. If you use dried mushrooms, reconstitute them by cooking the dried mushrooms in 2 cups of chicken broth for 20 minutes, then drain off and reserve the stock for later use.
Spanish Chicken Under a Brick with Spicy Tomatillo Sauce
Posted on September 9, 2013.
This is a very flavorful and spicy dish that uses the same cooking process and techniques as our Chicken Under a Brick recipe. I took bone-in chicken breasts and flattened them against a hard surface and rubbed them with lime zest and garlic. Then I dusted them with a light coating of my Taco Seasoning and seared them under a brick. I then finished the chicken in a dutch over over a bed of a spicy tomatillo sauce that I created from hot peppers, onions, garlic tomatillos and lime. I served it ov...
Spanish Spice Rubbed Turkey Breast with Orange Sauce
Posted on December 19, 2011.
This is an adaptation of a recipe that Bobby Flay originally created. I made a few slight modifications. Recommend serving with my Bacon-infused Sweet Potato Risotto and a nice glass of Sauvignon Blanc.
Spice Rubbed Pork Tenderloin
Posted on December 19, 2011.
Spicy Black Bean Soup
Posted on December 19, 2011.
Spicy Black Beans in Citrus Sauce
Posted on December 19, 2011.
Spicy Chicken Stuffed Poblanos in Tomato Pepper Broth
Posted on December 19, 2011.
Spicy Cod Fish Cakes
Posted on December 19, 2011.
Spicy Jalapeno Crab Cakes
Posted on December 19, 2011.
I prefer my crab cakes with very little breading or flour. The jalapenos can be omitted if you want a less spicy version.
Spicy Mango Salsa
Posted on December 19, 2011.
This sauce is great for using with spicy grilled meats. ÊI use this sauce in conjunction with my Jamaican jerk seasoned meats to balance the intense heat of the peppers.
Spicy Marinade
Posted on December 19, 2011.
This is a good marinade for meats, especially when grilling. ÊI like to marinate meats overnight by placing them in a sealed container or plastic bag with the marinade and refrigerate until use.
Steak Au Poivre
Posted on September 18, 2012.
My friends have heard the speech before - I don´t like going to steak houses because I can make the best steak you have ever had in my sleep. When I go out to diner, I want my palate and imagination challenged, and it does not take much creativity to prepare a good steak. In fact, there are only three steps to a great steak: 1) cut, 2) temperature, and 3) timing. When I make a steak, I prefer to use a dry-aged bone-in ribeye. That little extra fat and gristle really amp up the flavor, and th...
Stone Crab Remoulade
Posted on December 19, 2011.
This is a twist on the basic remoulade that is popular for stone crabs.
Stuffed Artichokes
Posted on December 19, 2011.
Stuffed Cabbage Leaves
Posted on December 19, 2011.
Stuffed Mussels
Posted on December 19, 2011.
This is another simple appetizer to make that will really impress your guests. The key is to find live, fresh mussels. You should be able to tell a fresh mussel by its smell - it should smell like a clean beach. As with all shellfish, mussels should be checked to ensure they are still alive just before they are cooked. A simple test is that live mussels, when exposed to air, will shut tightly when disturbed. An open mussel that does not respond is dead, and must be discarded. Mussels quickl...
Stuffed Poblanos in a Shallot Pepper Sauce
Posted on December 19, 2011.
Summer Rolls
Posted on December 19, 2011.
A summer roll is a Vietnamese food that resembles an un-fried egg roll. Summer rolls are served cold, and are much healthier than their fried cousins. You will start with freshly cooked sheets of rice paper, and roll together a variety of vegetables with pork, chicken or seafood. This is another dish that lends itself to your creativity. I prefer shrimp rolls, but you can try adding fresh mint leaves, or substituting the shrimp with cooked lobster, chicken, or pork. I also add slivers of swe...
Sweet and Spicy Asian Pork
Posted on August 19, 2012.
This is a very easy dish to prepare that blends the flavors of spicy thai chili peppers and sweet hoisin sauce.
Sweet Potato Risotto with Smoked Applewood Bacon
Posted on December 19, 2011.
This dish is a play on risotto that replaces the risotto rice with sweet potato that has been diced into rice-sized pieces. The key is to make sure you pay attention to the texture of the sweet potatoes so that you serve them al dente.
Szechuan Chicken
Posted on December 19, 2011.
Taco Seasoning
Posted on December 19, 2011.
Taco seasoning is easy to make and is much healthier than the prepackaged product in stores. I make large batches and store at room temperature for later use.
Tamarind Glazed Chicken
Posted on December 19, 2011.
Tandoori Chicken
Posted on December 19, 2011.
Tandoori is a method of cooking that originated in the Middle East. The word ´tandoori´ derives from the Hindi word ´tandoor´, a cylindrical clay oven used in cooking and baking. The heat for a tandoor was traditionally generated by a charcoal fire or wood fire, burning within the tandoor itself. The food was placed directly on the sides of the clay oven, thus exposing the food to both live-fire, radiant heat cooking, and hot-air, convection cooking. When I was a child, my parents would...
Thai Lettuce Wraps
Posted on December 19, 2011.
This is a great dish to have when you are sitting around a table with friends and family. I call it the Asian version of fajitas. I like to place the meat mix in a bowl and place a few different dips around the table for everyone to try (see the recipe for Ginger-Soy dipping sauce).
Tomato and Pancetta Broth
Posted on December 19, 2011.
This is a great light sauce that can be used to toss with Pasta or to accompany roasted meats.
Tomato Cream Sauce
Posted on December 19, 2011.
This is a healthy version of a traditional tomato cream sauce that substitutes cream with low fat yogurt.
Tuna Carpacio
Posted on December 19, 2011.
Tuna Shashimi
Posted on December 19, 2011.
Turkey Brine
Posted on December 19, 2011.
The secret to a great roasted turkey is to brine the turkey overnight. Try to use a fresh turkey and do not attempt to brine a ´butterball´ or pre-basted turkey, since they will already be infused with salt.
Turkey Stuffing
Posted on December 19, 2011.
This recipe has been handed down for at least 3 generations of my family. The original recipe uses 2 cans of frozen oysters and chicken giblets that would be cooked with the chicken broth. Over the years I have taken these ingredients out to make a fresher version.
Tuscan Pork Chops
Posted on December 19, 2011.
Posted on December 19, 2011.
Roasted Cipollini Onions
Posted on December 19, 2011.
Cipollini onions (pronounced chip-oh-LEE-nee) are small, flat onions that are sweeter than garden-variety white or yellow onions. Their size and shape lends them well to roasting, and they are the perfect accompaniment to rack of lamb or a char grilled steak.
Roasted Garlic
Posted on December 19, 2011.
Roasted garlic is delicious on toasted French bread or as a side dish for most grilled meats.
Roasted Monkfish
Posted on December 19, 2011.
Monkfish is a flavorful white fish that is referred to as the ´poor-mans lobster´.
Roasted Pepper Salsa
Posted on December 19, 2011.
I use this salsa on burgers, sliders and bruschetta.
Roasted Turkey
Posted on December 19, 2011.
The secret to a great roasted turkey is to brine the turkey overnight. Try to use a fresh turkey and do not attempt to brine a ´butterball´ or pre-basted turkey since they will already be infused with salt.
Rotisserie Lemon and Herb Chicken
Posted on December 19, 2011.
Scallops in Tomato Garlic Sauce
Posted on December 19, 2011.
Seared Scallops and Tomatoes
Posted on December 19, 2011.
Seasoned Sauteed Potatoes
Posted on December 19, 2011.
Sesame Chicken
Posted on December 4, 2012.
Sesame Chicken is widely considered a "North American Chinese" dish that was designed for American tastes. But regardless of its origin, it´s a dish that brings together a variety of unique flavors. Having studied most of the traditional versions of this dish, I designed this recipe to have a little kick to it and toss it with low main noodles. I also leave the bones intact when I cut the chicken into cubes of about 2" x 2".
Shallot Gravy
Posted on December 19, 2011.
This flavorful gravy is perfect for use with roasted turkey or chicken.
Shrimp in Chipotle Cola Sauce
Posted on December 19, 2011.
Shrimp Scampi
Posted on February 11, 2013.
"Scampi" is often the menu name in Italian-American cuisine for shrimp served in garlic butter; however, it´s actually a culinary name for a kind of small lobster, also known as Nephrops norvegicus. Common names for "true scampi" include Norway lobster, Dublin Bay prawn, and langoustine. This recipe can be used on both "true scampi" or jumbo shrimp or prawns. In any case, I prefer to split the prawns down the middle and cook them with the shells on. I typically leave the heads on, but some peop...
Shrimp Stuffed Avocados
Posted on December 19, 2011.
Smoked Baby Back Ribs
Posted on December 19, 2011.
This is the oldest recipe in my book. I have been making ribs since I was a child. Later in life I developed a BBQ restaurant concept that won quite a few awards and BBQ contests. There are three essential requirements for a great rib: 1) a good rub that is applied at lease one day before you cook; 2) slow cooking the ribs (preferably with a smoker); and 3) the sauce. The ribs should never "fall off the bone" when you eat them. Properly smoked and grilled, they will develop an almost pink ...
Sour Orange Sauce
Posted on December 19, 2011.
I use this sauce with spicy meat dishes to balance the heat of the peppers.
Southern Fried Chicken
Posted on December 19, 2011.
Fried chicken is one of those dishes that are too often taken for granted. How difficult can it be? You flour up some chicken and throw it the fryer. But really good fried chicken is very hard to make, which is why you rarely hear anyone tell you about the restaurant that made best fried chicken they ever ate. Instead they will tell you how great their mother´s fried chicken is, or talk about their aunt or grandmothers secret fried chicken recipe. That is because making great fried chicken...
Spaghetti alla Bolognese
Posted on December 19, 2011.
Bolognese sauce is a meat-based sauce for pasta originating in Bologna, Italy. This is a variation of a traditional Bolognese sauce that uses hot cherry peppers to spice it up. A traditional Bolognese recipe does not use tomatoes, but I add tomato paste near the end to thicken the sauce and accentuate the rich flavors of this dish. Be careful when adding salt to this dish, since both the pancetta and meat stock have a lot of salt in them. Also, you may not need as much olive oil depending on ...
Spaghetti with Porcini Mushrooms and Arugula
Posted on December 19, 2011.
You can use any mushroom in this dish, but I prefer the porcini mushroom. If you use dried mushrooms, reconstitute them by cooking the dried mushrooms in 2 cups of chicken broth for 20 minutes, then drain off and reserve the stock for later use.
Spanish Chicken Under a Brick with Spicy Tomatillo Sauce
Posted on September 9, 2013.
This is a very flavorful and spicy dish that uses the same cooking process and techniques as our Chicken Under a Brick recipe. I took bone-in chicken breasts and flattened them against a hard surface and rubbed them with lime zest and garlic. Then I dusted them with a light coating of my Taco Seasoning and seared them under a brick. I then finished the chicken in a dutch over over a bed of a spicy tomatillo sauce that I created from hot peppers, onions, garlic tomatillos and lime. I served it ov...
Spanish Spice Rubbed Turkey Breast with Orange Sauce
Posted on December 19, 2011.
This is an adaptation of a recipe that Bobby Flay originally created. I made a few slight modifications. Recommend serving with my Bacon-infused Sweet Potato Risotto and a nice glass of Sauvignon Blanc.
Spice Rubbed Pork Tenderloin
Posted on December 19, 2011.
Spicy Black Bean Soup
Posted on December 19, 2011.
Spicy Black Beans in Citrus Sauce
Posted on December 19, 2011.
Spicy Chicken Stuffed Poblanos in Tomato Pepper Broth
Posted on December 19, 2011.
Spicy Cod Fish Cakes
Posted on December 19, 2011.
Spicy Jalapeno Crab Cakes
Posted on December 19, 2011.
I prefer my crab cakes with very little breading or flour. The jalapenos can be omitted if you want a less spicy version.
Spicy Mango Salsa
Posted on December 19, 2011.
This sauce is great for using with spicy grilled meats. ÊI use this sauce in conjunction with my Jamaican jerk seasoned meats to balance the intense heat of the peppers.
Spicy Marinade
Posted on December 19, 2011.
This is a good marinade for meats, especially when grilling. ÊI like to marinate meats overnight by placing them in a sealed container or plastic bag with the marinade and refrigerate until use.
Steak Au Poivre
Posted on September 18, 2012.
My friends have heard the speech before - I don´t like going to steak houses because I can make the best steak you have ever had in my sleep. When I go out to diner, I want my palate and imagination challenged, and it does not take much creativity to prepare a good steak. In fact, there are only three steps to a great steak: 1) cut, 2) temperature, and 3) timing. When I make a steak, I prefer to use a dry-aged bone-in ribeye. That little extra fat and gristle really amp up the flavor, and th...
Stone Crab Remoulade
Posted on December 19, 2011.
This is a twist on the basic remoulade that is popular for stone crabs.
Stuffed Artichokes
Posted on December 19, 2011.
Stuffed Cabbage Leaves
Posted on December 19, 2011.
Stuffed Mussels
Posted on December 19, 2011.
This is another simple appetizer to make that will really impress your guests. The key is to find live, fresh mussels. You should be able to tell a fresh mussel by its smell - it should smell like a clean beach. As with all shellfish, mussels should be checked to ensure they are still alive just before they are cooked. A simple test is that live mussels, when exposed to air, will shut tightly when disturbed. An open mussel that does not respond is dead, and must be discarded. Mussels quickl...
Stuffed Poblanos in a Shallot Pepper Sauce
Posted on December 19, 2011.
Summer Rolls
Posted on December 19, 2011.
A summer roll is a Vietnamese food that resembles an un-fried egg roll. Summer rolls are served cold, and are much healthier than their fried cousins. You will start with freshly cooked sheets of rice paper, and roll together a variety of vegetables with pork, chicken or seafood. This is another dish that lends itself to your creativity. I prefer shrimp rolls, but you can try adding fresh mint leaves, or substituting the shrimp with cooked lobster, chicken, or pork. I also add slivers of swe...
Sweet and Spicy Asian Pork
Posted on August 19, 2012.
This is a very easy dish to prepare that blends the flavors of spicy thai chili peppers and sweet hoisin sauce.
Sweet Potato Risotto with Smoked Applewood Bacon
Posted on December 19, 2011.
This dish is a play on risotto that replaces the risotto rice with sweet potato that has been diced into rice-sized pieces. The key is to make sure you pay attention to the texture of the sweet potatoes so that you serve them al dente.
Szechuan Chicken
Posted on December 19, 2011.
Taco Seasoning
Posted on December 19, 2011.
Taco seasoning is easy to make and is much healthier than the prepackaged product in stores. I make large batches and store at room temperature for later use.
Tamarind Glazed Chicken
Posted on December 19, 2011.
Tandoori Chicken
Posted on December 19, 2011.
Tandoori is a method of cooking that originated in the Middle East. The word ´tandoori´ derives from the Hindi word ´tandoor´, a cylindrical clay oven used in cooking and baking. The heat for a tandoor was traditionally generated by a charcoal fire or wood fire, burning within the tandoor itself. The food was placed directly on the sides of the clay oven, thus exposing the food to both live-fire, radiant heat cooking, and hot-air, convection cooking. When I was a child, my parents would...
Thai Lettuce Wraps
Posted on December 19, 2011.
This is a great dish to have when you are sitting around a table with friends and family. I call it the Asian version of fajitas. I like to place the meat mix in a bowl and place a few different dips around the table for everyone to try (see the recipe for Ginger-Soy dipping sauce).
Tomato and Pancetta Broth
Posted on December 19, 2011.
This is a great light sauce that can be used to toss with Pasta or to accompany roasted meats.
Tomato Cream Sauce
Posted on December 19, 2011.
This is a healthy version of a traditional tomato cream sauce that substitutes cream with low fat yogurt.
Tuna Carpacio
Posted on December 19, 2011.
Tuna Shashimi
Posted on December 19, 2011.
Turkey Brine
Posted on December 19, 2011.
The secret to a great roasted turkey is to brine the turkey overnight. Try to use a fresh turkey and do not attempt to brine a ´butterball´ or pre-basted turkey, since they will already be infused with salt.
Turkey Stuffing
Posted on December 19, 2011.
This recipe has been handed down for at least 3 generations of my family. The original recipe uses 2 cans of frozen oysters and chicken giblets that would be cooked with the chicken broth. Over the years I have taken these ingredients out to make a fresher version.
Tuscan Pork Chops
Posted on December 19, 2011.
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