Saturday, May 18 2013 12:05 PM EDT2013-05-18 16:05:40 GMT
1 head iceberg lettuce, chopped 1 onion chopped thin Kalamata olives Feta cheese, cubed Parsley, chopped fine Place lettuce in bowl, top with olives, feta, onions and garnish with parsley. Add dressingMore >>
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Thursday, May 16 2013 1:50 PM EDT2013-05-16 17:50:19 GMT
Chef Mark Abernathy Loca Luna and Red Door Cake Frosting 2 8 oz packages of cream cheese softened 1 cup butter (2 sticks) softened 2 Tablespoon vanilla extract 2/3 cup milk 1 2 lb. packageMore >>
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Tuesday, May 14 2013 12:08 PM EDT2013-05-14 16:08:05 GMT
Vanessa BarrancoWhole Foods4 lbs potatoes, cubed or use new potatoes – boil in salted water until tender but not mushy. Drain and Chill. ½ c chopped red onions ½ c celery ½ c green bell pepper ½ c redMore >>
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Monday, May 13 2013 4:17 PM EDT2013-05-13 20:17:00 GMT
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Saturday, May 11 2013 12:32 PM EDT2013-05-11 16:32:21 GMT
Pie Apple (not Apple Pie) by: Marc Haynes Ingredients 1 pie crust 6 granny smith apples 1/4 c cup sugar 1 Tbsp brown sugar 1/4 tsp cinnamon (more or less make adjustment as desired) Directions 1.More >>
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Friday, May 10 2013 12:21 PM EDT2013-05-10 16:21:03 GMT
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Thursday, May 9 2013 5:09 PM EDT2013-05-09 21:09:20 GMT
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Thursday, May 9 2013 12:13 PM EDT2013-05-09 16:13:45 GMT
Blackberry Peach Cobbler with Walnut Streusel Ingredients: 4-6 cups peeled and sliced peaches 2 cups blackberries 1/2 cup sugar 3 tablespoons flour 1/2 teaspoon salt Streusel Ingredients: 3/4 cupMore >>
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Recipe from Chef Michael Solin of Springfield, Mass.
Prep Time: 20 Min Total Time: 40 Min
4-Beef Shoulder (Teres Major) 2T-EVOO 2-Garlic Cloves Salt to taste Pepper to taste 2-oz Burbon 1T Butter 12-OZ. Baby carrots 1-oz beef stock or Demi Glaze 1T Garlic Crushed(fresh) Chives for garnish
1. In a saute pan heat the EVOO then add the Beef Shoulder, salt and pepper then sear beef(Teres Major) untill carmalized on all sides.
2. Add crushed garlic put in a 500 degree oven until desired doneness.
3. Steam carrots until fork tender. Then add to another pan along with the butter, pinch of salt and pinch of pepper. When butter is melted pull away from heat and add the bourbon and ignite*, Add stock or Demi Glaze and reduce by 50%.
4. After the beef has been cooked to desired doneness and has rested for 15 minutes set on center of dish and pour carrots with bourbon mixture over top and garnish with chives.
This dish is simple but elagent. ENJOY!! For more recipe's FREE e-mail me Chef Michael Solin - yourlawnguys@aol.com
Servings: 4
Comments: There is no alcohol left after it has been ignited
*Always be careful when using an open flame and be sure to have a fire extinguisher handy
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