Recipes For You
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.
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.
Crispy Oysters in Tomato Cream Sauce
Posted on December 19, 2011.
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.
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.
Guacamole
Posted on December 19, 2011.
This is a simple dish that we learned from a small family-style Mexican restaurant that prepared this dish table side. The key to a great guacamole is getting the right consistency with the mashed avocados. I prefer to leave them a little lumpy. Also, make sure you drain off all of the tomato juices; otherwise this dish will be too runny. Finally, not all jalapeños are created equal. If you do not like spicy food, start with 1/2 of a jalapeño, mix it in and add more if necessary.
Heirloom Tomatoes with Goat Cheese
Posted on December 19, 2011.
This is a simple appetizer using fresh heirloom tomatoes. Make sure you use organic vine-ripened tomatoes!
Huevos Rancheros Pizza
Posted on September 8, 2012.
Huevos Rancheros is my favorite breakfast. When we started designing pizzas for a new restaurant concept, I thought it would be fun to create a pizza using the same ingredients. This pizza turned out to be the crowd favorite at our menu tasting event. This recipe brings together sauces and mixes from several of our recipes, including our Refried Bean Sauce, Ranchero Sauce, and Karen´s Pico De Gallo, all of which can be found on our website.
Hummus
Posted on December 19, 2011.
Karen´s Pico de Gallo
Posted on September 8, 2012.
Lobster Rolls
Posted on September 8, 2012.
My wife Karen became hooked on Lobster Rolls several years ago when I took her to Boston for the first time. One of her friends had given her a list of the top 10 Restaurants for Lobster Rolls in Boston, and she made it our quest to hit as many of them as possible. The best Lobster Roll we found was James Hook & Co where they serve out of a trailer and you dine on a park bench in a parking lot near the wharf. While this may have been the inspiration for my Lobster Roll, I brought a little of ...
Mussels ala Escargot
Posted on December 19, 2011.
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.
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.
Crispy Oysters in Tomato Cream Sauce
Posted on December 19, 2011.
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.
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.
Guacamole
Posted on December 19, 2011.
This is a simple dish that we learned from a small family-style Mexican restaurant that prepared this dish table side. The key to a great guacamole is getting the right consistency with the mashed avocados. I prefer to leave them a little lumpy. Also, make sure you drain off all of the tomato juices; otherwise this dish will be too runny. Finally, not all jalapeños are created equal. If you do not like spicy food, start with 1/2 of a jalapeño, mix it in and add more if necessary.
Heirloom Tomatoes with Goat Cheese
Posted on December 19, 2011.
This is a simple appetizer using fresh heirloom tomatoes. Make sure you use organic vine-ripened tomatoes!
Huevos Rancheros Pizza
Posted on September 8, 2012.
Huevos Rancheros is my favorite breakfast. When we started designing pizzas for a new restaurant concept, I thought it would be fun to create a pizza using the same ingredients. This pizza turned out to be the crowd favorite at our menu tasting event. This recipe brings together sauces and mixes from several of our recipes, including our Refried Bean Sauce, Ranchero Sauce, and Karen´s Pico De Gallo, all of which can be found on our website.
Hummus
Posted on December 19, 2011.
Karen´s Pico de Gallo
Posted on September 8, 2012.
Lobster Rolls
Posted on September 8, 2012.
My wife Karen became hooked on Lobster Rolls several years ago when I took her to Boston for the first time. One of her friends had given her a list of the top 10 Restaurants for Lobster Rolls in Boston, and she made it our quest to hit as many of them as possible. The best Lobster Roll we found was James Hook & Co where they serve out of a trailer and you dine on a park bench in a parking lot near the wharf. While this may have been the inspiration for my Lobster Roll, I brought a little of ...
Mussels ala Escargot
Posted on December 19, 2011.
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