Recipes For You
Maple Braised Beef Short Ribs
Posted on December 19, 2011.
This is one of my favorite dishes. I took the classic version of this dish and introduced hot cherry peppers and fresh ginger to balance the sugars of the maple syrup. It is also the perfect dish for entertaining because you can prepare it, place it in the oven, and not have to do too much after your guests arrive.
Marc Forgione´s Chicken Under a Brick
Posted on January 7, 2013.
This is my rendition of my favorite Marc Forgione dish - Chicken Under a Brick. Marc has been gracious enough to share his recipe online, and you can even find a video of his cooking demonstration; however, a few of the steps appear to be left out so I did my best to interpret the work of the Iron Chef master. I prefer to cook meat with the bone in where possible so I don´t completely debone the chicken. I also use a little of the reserved stock in the sauce. This recipe requires a large oven-r...
Meat Tacos
Posted on December 19, 2011.
I recommend you try this dish with organic ground chicken.
Mongolian BBQ Ribs
Posted on December 19, 2011.
This is a unique method of preparing ribs that involves boiling already braised ribs in a sweet and spicy sauce. The key is to cook the ribs until the sauce boils down into a thick caramelized sauce. The thicker the sauce gets, the more you need to stir the ribs to keep them from scorching. You can also finish these ribs over a hot grill to create a crispy crust.
Poblanos Stuffed with Cipotle Roasted Chicken
Posted on December 19, 2011.
Pork Carnitas with Spicy Tomatillo Sauce
Posted on February 17, 2013.
Carnitas literally means "little meats" in Spanish and is a type of braised or roasted pork in Mexican cuisine. Pork carnitas are traditionally made using the heavily marbled, rich ´boston butt´ or ´picnic ham´ cuts of pork and are usually cut down to a workable size and seasoned heavily before slow braising or deep frying. At this stage, the collagen in the meat has broken down sufficiently to allow it to be pulled apart by hand or fork or chopped with a cleaver. This dish was inspired b...
Poussin Fricassee
Posted on December 19, 2011.
This is a variation of the classic French dish - Chicken Fricassee. I prefer to use a small bird, such as Cornish hens, and substitute the cream with a lighter mixture of half & half.
Rack of Lamb
Posted on December 19, 2011.
Roast Beef with Spicy Italian Tomato Sauce
Posted on December 19, 2011.
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.
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".
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 ...
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...
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 Chicken Stuffed Poblanos in Tomato Pepper Broth
Posted on December 19, 2011.
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...
Stuffed Poblanos in a Shallot Pepper Sauce
Posted on December 19, 2011.
Posted on December 19, 2011.
This is one of my favorite dishes. I took the classic version of this dish and introduced hot cherry peppers and fresh ginger to balance the sugars of the maple syrup. It is also the perfect dish for entertaining because you can prepare it, place it in the oven, and not have to do too much after your guests arrive.
Marc Forgione´s Chicken Under a Brick
Posted on January 7, 2013.
This is my rendition of my favorite Marc Forgione dish - Chicken Under a Brick. Marc has been gracious enough to share his recipe online, and you can even find a video of his cooking demonstration; however, a few of the steps appear to be left out so I did my best to interpret the work of the Iron Chef master. I prefer to cook meat with the bone in where possible so I don´t completely debone the chicken. I also use a little of the reserved stock in the sauce. This recipe requires a large oven-r...
Meat Tacos
Posted on December 19, 2011.
I recommend you try this dish with organic ground chicken.
Mongolian BBQ Ribs
Posted on December 19, 2011.
This is a unique method of preparing ribs that involves boiling already braised ribs in a sweet and spicy sauce. The key is to cook the ribs until the sauce boils down into a thick caramelized sauce. The thicker the sauce gets, the more you need to stir the ribs to keep them from scorching. You can also finish these ribs over a hot grill to create a crispy crust.
Poblanos Stuffed with Cipotle Roasted Chicken
Posted on December 19, 2011.
Pork Carnitas with Spicy Tomatillo Sauce
Posted on February 17, 2013.
Carnitas literally means "little meats" in Spanish and is a type of braised or roasted pork in Mexican cuisine. Pork carnitas are traditionally made using the heavily marbled, rich ´boston butt´ or ´picnic ham´ cuts of pork and are usually cut down to a workable size and seasoned heavily before slow braising or deep frying. At this stage, the collagen in the meat has broken down sufficiently to allow it to be pulled apart by hand or fork or chopped with a cleaver. This dish was inspired b...
Poussin Fricassee
Posted on December 19, 2011.
This is a variation of the classic French dish - Chicken Fricassee. I prefer to use a small bird, such as Cornish hens, and substitute the cream with a lighter mixture of half & half.
Rack of Lamb
Posted on December 19, 2011.
Roast Beef with Spicy Italian Tomato Sauce
Posted on December 19, 2011.
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.
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".
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 ...
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...
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 Chicken Stuffed Poblanos in Tomato Pepper Broth
Posted on December 19, 2011.
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...
Stuffed Poblanos in a Shallot Pepper Sauce
Posted on December 19, 2011.
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