Posts Tagged "potatoes"


Winter is Coming

Winter is Coming


Posted By on Feb 21, 2013

For those in the know, Winter will arrive in 39 days. This could come straight from The Inn at the Crossroads; Seasoned Pork Stuffed and Prosciutto Wrapped Boneless Cornish Hens with Pan Roasted Fingerling Potatoes and Baby Heirloom Cherry Tomatoes. Winter is coming, eat...

Read More

Want to know how to make this delectable duck dish? Tune in for the live simulcast 30 January 2013 on The Health and Wellness Channel live web feed, 2-4 pm (Eastern). A one hour presentation on food and obesity will be followed by a cooking demo of this piece of poultry perfection. We will also feature a live twitter chat following the presentation, during the Q&A session. If we use your question live, you will win an autographed...

Read More
Wellington Hash

Wellington Hash


Posted By on Jan 8, 2013

  Ever wonder what to do on the weekend with some leftovers? Well here’s an upscale version of a breakfast classic, steak and eggs. Smoked prime rib is added to potatoes, onions, garlic and some exoctic mushroom duxelle to Doc’ up the average hash into a worthy Wellington hash. But it doesn’t stop there, add a slice of seared foie gras and a perfectly poached egg. Now that is a royal...

Read More
Get Your Wellies On

Get Your Wellies On


Posted By on Jan 4, 2013

By request, for a classic holiday treat, today we share a simple but elegant and mouthwatering entrée, Beef Wellington. This is also a great way to use up any large leftover pieces of prime rib from the holidays. This example uses an applewood smoked prime rib to start. If you have a filet mignon, for example, be sure to sear it off well in  a hot pan and then allow it to rest before working with the puff pastry. First, prepare the...

Read More

For Day Five it’s a spicy trip to the Chesapeake Bay. Simple sautéed shrimp are elevated with some classic Mediterranean style spices, herbs and a touch of heat. Once the shrimp salad (recipe follows) is finished, form about eight ounces in to four two-ounce patties (reserve the remaining two ounces of salad for ravioli stuffing).  Dredge the patties in 2 Tbs of flour mixed with 1 Tbs of Old Bay. Heat a little oil in a pan over...

Read More