Halibut with Tequila & Jalapeño Sauce
To prepare the halibut: Make a spice mixture with the salt, pepper, onion powder and paprika. Brush a little olive oil over both sides of the fish; this will help the spices adhere to the fish and will help it
Roasted Potatoes
Cook the potatoes for 2 minutes in rapidly boiling salted water. Drain and let air-dry. Once the potatoes are dry, toss them in a bowl with salt, pepper and extra virgin olive oil. Roast in a 400-degree oven for
Grilled Steak with Coffee Rub
Mix the ingredients for the Coffee Rub. Rub each of the steaks on both sides with the rub. Let them rest in the refrigerator for at least 30 minutes and up to 4 hours. Oil the grill rack, then
Grilled Shrimp with Stewed Peppers
Make the Peperonata (see related recipes) the day before. Mix the marinade ingredients in a food processor and process to a cream-like consistency. Mix the shrimp with the marinade and let rest in the refrigerator, covered, for 30 to
Fried Green Tomatoes
Mix all the dry spices together. In a bowl, whisk together the eggs and the cream. Sprinkle the spice mixture on each side of the tomatoes and let them rest for about 15 minutes; pat them dry before you
Crab Cakes with Shrimp Sauce & Truffled Confit of Peppers
Start by making the Shrimp Sauce and the Truffled Confit of Peppers. (See confit recipe below.) To prepare the Shrimp Sauce: Heat the olive oil over medium heat in a large saucepan. Sauté the vegetables and the garlic in the
Chocolate Butter Cake with Rum Cream Sauce
Preheat the oven to 375 degrees. To prepare the batter: In a bowl, combine all the dry ingredients. Add the eggs and mix well, stirring with a wooden spoon. Add the melted butter and the milk, and keep stirring until they
Chicken Stock
Homemade stock is an overnight affair, but the time required will be rewarded whenever you taste a recipe that calls for it. Place all ingredients except the egg whites (keep these, covered, in the refrigerator) in a large stockpot.
Shallot, Arugula & Spinach Salad
Mix the shallots and the vinegar in a bowl and marinate at room temperature for about 30 minutes to 1 hour. Using a slotted spoon, take the shallots out and reserve them for later. Add the onion powder, garlic
Chicken Provolone
To prepare the Chicken Provolone Sauce: Pour the tomato sauce and the chicken stock into a blender and process until the mixture reaches a smooth consistency, about 1 minute Sauté the garlic and the red pepper flakes in the olive oil
