Posts Tagged "spinach"


Get Ducked Up this New Year

Get Ducked Up this New Year


Posted By on Dec 29, 2012

We all survived the Mayan apocalypse. Now, it is a time for new beginings and celebrations. So start this New Year  by getting good and ducked up. If you have not enjoyed a good duck recently (or ever!) pick some up. Here, we marinated fresh duck breast in Asian inspired spices and pan seared it.; served it over a crispy yellow squash pancake and wilted Chinese cabbage and spinach. A drizzle of citrus infused sweet and spicy pan sauce...

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The King of Scotland

The King of Scotland


Posted By on Aug 9, 2012

Peaches are the Queen of the current season. And who better should the Queen accompany than the King? My awesome local fishmonger, Steve, introduced us to a rare dignitary: Scottish King Salmon. Flown in fresh, this king salmon was an awesome beauty. He was allowed a last bachelor’s night out as he soaked in a light marinade of scotch whisky, maple syrup and other flavors. Thus lightly blushing with pleasant scent of a few well...

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Get Your Wellies On

Get Your Wellies On


Posted By on Aug 6, 2012

It is fresh scallop season locally. That means succulent deep sea scallops the size of your fist. But what do you do when you have fresh sea scallops and a bit of a craving for Wellington? Simple, you make scallop wellies!  Each tender and slightly massive scallop was seared off. Then it was wrapped in a tender and flaky pie pastry accompanied on the inside by an exotic mushroom duxelle and a spinach puree. Top it with a flavorful...

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Get Porked!

Get Porked!


Posted By on Jul 23, 2012

Got pork? Why not? Pork is great. Wonderfully lean, rich in protein and other vitamins and nutrients this package is most importantly incredibly delicious. Here boneless center cut loin chops are pounded thin, seasoned and filled with brie, prosciutto and a puree of spinach and mushroom. This treasure of hidden goodness is then covered in a delicate breadcrumb crust and pan fried until golden and inimitable when drizzled with peach...

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Left-overs!

Left-overs!


Posted By on Feb 28, 2012

Here’s a little bit of leftovers, veal, puff pastry, morels, truffled foie gras, etc. What to do? Why Veal Wellington (with morel and mushroom duxelle mixed with truffled foie gras) with a demi-glace pan sauce, truffled parma fries and spinach. Who says leftovers are...

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