Ingredients For the relish: 4 heirloom tomatoes; peeled, seeded and diced 1/4 inch 1/4 cup green onions, bias sliced 1/8 inch 1 teaspoon fresh garlic, minced 2 tablespoons fresh mint, chopped 2 tablespoons apple cider vinegar 2 tablespoons grapeseed oil 1 tablespoon walnut oil 2 teaspoons fine sea salt 1/2 teaspoon black pepper, freshly […]
Grilled Minnesota Pork Loin with Sweet Corn Relish
September 28, 2007 by
Relish Ingredients: 4 ears sweet corn, shucked 1/4 cup sweet onions, peeled and diced 1/8 inch 1/4 cup green onions, bias sliced 1/8 inch 1 teaspoon fresh garlic, minced 2 tablespoons fresh rosemary, chopped 2 tablespoons apple cider vinegar 2 tablespoons grapeseed oil 1 tablespoons walnut oil 2 teaspoons fine sea salt 1/2 teaspoon black […]
Grilled Marinated Marlin & Tartar with Fennel, Orange, and Olive
September 28, 2007 by
Chef Peter Botcher has been with Barbette since the first of the year, coming from Levain & Vincent – A Restaurant. Barbette features local and organic ingredients and presents beautiful food in a casual, eclectic bistro atmosphere. Serving brunch, lunch, dinner, and late nights, seven days a week. Ingredients: 7 Sushi grade Marlin steaks […]
Grilled Chili Lime Spatchcock Chicken
September 28, 2007 by
"Spatchcock" refers to the butcher’s method of splitting a whole chicken down the middle, removing the backbone and skewering for easy turning on the grill. Double the marinade recipe and reserve half, if you would like dressing to serve with the chicken. If you like, garnish the chicken with fresh limes and cilantro. INGREDIENTS: 2 […]
Grilled Cedar Plank Salmon
September 28, 2007 by
Ingredients: 4 untreated cedar planks 4”x6” (see note) 4 8-ounce salmon filets 2 pounds red potatoes cooked and cut in half 1 pound green beans or asparagus blanched, cooled, and cut into 1” pieces 1 tablespoon fresh parsley, chopped 12 ounces whiskey honey glaze (equal parts honey and whiskey mixed), a good quality BBQ sauce, […]
Greek-Style Wilted Spinach Salad
September 28, 2007 by
Shrimp can be substituted for cubes of firm-fleshed fish or smoked tempeh. The wilted salad is halfway to a stir fry, and a nice change from cold salad. Gild the lily with toasted pine nuts or even bacon bits if they move you. Ingredients: 4 ounces prewashed salad spinach 1/2 cup red onion, slivered 1/2 […]
Golden Roasted Turkey
September 28, 2007 by
This deliciously moist roasted turkey is surprisingly easy to prepare. Exactly what you remember from Thanksgiving dinners of old…only better. While you can prepare this turkey recipe without the brining step, we highly recommend you give it a try as this process produces wonderfully succulent meat. Whole Foods Market features a wide variety of fresh […]
Firecracker Grilled Salmon
September 28, 2007 by
A blend of sweet and spicy, try this easy marinated salmon next time you light up the grill. Since it has some sugar in the marinade, make sure to oil your grill well or wrap each fillet loosely in heavy foil and place directly on grill to avoid sticking. Ingredients: 4 Alaskan salmon fillets, 4–6 […]
Favorite Stuffed Burgers with Gorgonzola and Smoky Bacon
September 28, 2007 by
Ingredients: 3-4 ounces bacon 3 tablespoons Gorgonzola cheese 1 pound ground beef salt and pepper, to taste Method: Dice bacon and fry until crisp. Drain and set aside to cool. Crumble Gorgonzola cheese and set aside. Divide ground beef into eight thin patties. Top four of the patties with bacon and Gorgonazola, dividing evenly. Top […]
Double Bone Pork Chop with Mustard Sauce, Whipped Sweet Potatoes, and Apple Chutney
September 28, 2007 by
Enjoy! offers classic American cuisine with a sophisticated twist for lunch, dinner, happy hour and Sunday brunch. Now featuring live entertainment beginning at 8 p.m. on Friday and Saturday nights. More information at www.enjoy-dining.com Ingredients: 4 double bone pork chops 1 cup mustard sauce (recipe below) 4 portions whipped sweet potatoes (recipe below) 2 cups […]