Spinach Salad with Feta Cheese and Seedless Grapes
To prepare the dressing: Place all of the ingredients except the olive oil in a food processor and process for about 30 seconds. Add the oil in a thin stream until it is all incorporated into the dressing. Turn off the
Sole with Orange-Ginger Sauce
Make the orange-ginger sauce and keep warm. To prepare the fillets: Using a blender, mix the flour, cream and eggs—adding the optional cornstarch for a fluffier coating—and salt. Place the fish fillets in a large baking dish and pour the egg-and-flour mixture
Silky Corn Soup with Truffle Oil and King Crab Meat
To prepare the soup: In a sauté pan, cook the oil over medium heat until it is hot, about 1 minute. Add the shallots and cook, stirring well, for 3 minutes. Add the corn kernels and continue to cook for 3
Pork Chops with Nancibella Sauce
Place the pork chops in a resealable plastic bag. Place the water, sugar and salt in a small bowl, stir well to incorporate, and pour over the pork chops in the bag. Seal the bag shut and marinate the pork
Pears in Red Wine Sauce
Cut a small slice from the bottom of each of the pears so they will stand up straight in the saucepan without falling over. In a saucepan large enough to hold the pears, bring the wine and sugar to a
Pasta With Ham, Mushrooms, Asparagus and Truffle Oil
In a large sautée pan, cook the olive oil and garlic over medium heat until the garlic begins to brown, about 2 minutes. Add the asparagus and cook 2 more minutes. Add the shallots, stir well, and cook 1 more
Pasta with Cherry Tomatoes, Basil and Shrimp
Bring a pot of water to a boil for the pasta. Mix the salt, pepper, onion powder, garlic powder and paprika together. Sprinkle the spice mixture over both sides of the shrimp and set aside. In a large sauté pan, cook
Palisade Peach Salad with Crispy Prosciutto-Crusted Goat Cheese Balls and Hazelnut-Mint Vinaigrette
To prepare the hazelnut-mint vinaigrette: Combine the mint, shallots, garlic, honey, salt and oils in a blender. Blend together until the mint is nicely chopped. Pour into a container and add the vinegar and chopped hazelnuts. Allow the flavors to infuse
Lobster and Crab Burger with Tartar Sauce and Corn Relish
Preheat the oven to 350 degrees. Gently squeeze all of the excess moisture from the lobster and crab meats. Carefully examine the lobster and crab meat a handful at a time and remove any shell fragments. Set aside. Mix the
Hamachi with Grapefruit-Basil Salad
In a small bowl, combine the basil with ¼ cup canola oil. Use a fork or small whisk to blend the mixture until some, but not all, of the basil is puréed. Set the basil oil aside to rest. Generously season