When I started working on this recipe, my biggest concern was that I didn’t have a pasta machine. This is a good thing because chances are, you don’t either. People have been making pasta for a long time and we seem to have forgotten how to make it by hand …
This is a classic Seafood dish that’s a long standing favorite with a lot people and it’s easy to make a day in advance if you plan on having guests since it’s served cold. Make sure that you take the time to get fresh seafood for this since quality is …
Aioli is more or less a term for a sauce/condiment that is very similar to Mayonnaise and though they are two different things, the term is used interchangeably. When you go into a place and the grilled tuna has Wasabi Aioli, it’s really Wasabi flavored mayo. And this can be …
A bit of heat, some fresh herbs a medium to capture the flavor, you have a lot of room with this. You can take just about any fresh herb and make a simple condiment with a lot of flavor. Dill oil goes great with seafood and adds a bright green …
This is yet another one of those things that, no matter how I tell you to make it, someone else’s grandmother made it better. No shit, but for this is for those of you who don’t have old school grandmothers that make sauce from scratch. This is a simple base …
I’m crazy, clinically so, but I am far from stupid. After spending as much time as I have in Kitchens all over, I’ve learned to see through the bullshit and be able to tell the posers from the pro’s. While I have worked for some really amazing restaurant owners, I’ve …
This is a simple caramel sauce with a couple of twists. Second, we are going to add a bit of Soy sauce as well and this is going to give the caramel just a bit of salt that will make it more aggressive tasting compared to the standard version. Mise …
I’ve made this salad 10 different ways on 10 different menus and it’s the same basic components rearranged. The thing is, no matter how you put this together the flavors always work together. The main thing is to always use the freshest possible ingredients. Fresh tomatoes, mozzarella, and basil drizzled …
The first one should have lasted, it’s biggest problem being the fact that it was in a cursed location that kills every place that’s tried to inhabit it over the past few decades. True, the owner didn’t know shit about running a restaurant but I really think that had he …
My long-standing hatred of Ranch dressing is well documented with my main issue being that it undermines my work. When I make my wings, I brine them, then smoke them and then I fry them, I’m not pulling them out of a box in the freezer. People don’t seem to …
