Chicken Marsala

by Michael on January 30, 2017

I can’t believe that I have not posted this yet.  This is my go to simple dinner, that is a favorite at my house. Try it and you will love it.  It is easy to do in bulk and reheats really well, making it a buffet staple.  The only thing I warn about is to get real marsala wine and not marsala cooking wine.  The cooking wine has a ton of salt added to it.

chix marsala1¼ lb. chicken cutlets, Cut ¼” thick on a bias or diagonally
Kosher salt and freshly ground black pepper, to taste
⅓ cup flour
5 tbsp. olive oil
8 oz. crimini or baby bello mushrooms
2 tbsp. minced shallots
1 clove garlic, minced
⅓ cup dry Marsala wine
⅓ cup chicken stock
5 tbsp. unsalted butter
1 tbsp. finely chopped parsley, for garnish (optional)
1. Season chicken with salt and pepper and dredge in flour making sure to shake off the excess. Heat 2 tbsp. oil in a 12″ skillet over medium-high heat. Working in batches, add chicken, and cook, turning once, until dark golden brown, about 2 minutes each side. Add additional oil as needed. Transfer to a plate, and set aside. Add 2 tbsp. oil and then add mushrooms; cook until golden brown, about 8 minutes. Transfer to plate with chicken, and set aside.

2. Heat remaining oil in skillet, and then add shallots and garlic; cook, stirring, until soft, about 1 minute. Add Marsala and stock; cook, stirring and scraping bottom of pan for about 1 minutes. Return chicken and mushrooms to skillet, and stir in remaining butter. Cook until sauce has thickened, about 8 minutes. Remove from heat and season with salt and pepper; garnish with parsley, if you like.


Oyster Stew

by Michael on January 24, 2017

5 Tbsp olive oil
1-pint oysters with their liquor, jarred or freshly shucked, about 2 dozen
1/4 cup flour
2 celery stalks, minced
1 medium onion, minced
1 3/4 cup milk
1/4 cup cream
Freshly ground white pepper
2 ounces Pernod or another Anise Flavored Liquor
1/4 cup parsley, minced
Strain the oyster juice through a fine-meshed sieve to remove grit and reserve the oyster juice. Pick out the oysters and lay out flat on a tray.

Make a roux by adding the oil to a pot over medium heat. Add the flour and stir to make a roux. Reduce the heat to medium-low and cook the mixture for a few minutes, stirring often until a strong nutty aroma is present and when the roux turns the color of coffee-with-cream. Stir in the celery and onions. Increase the heat to medium and cook for 2-3 minutes.

Add the oyster juice and any juices the oysters in the pan have released. The flour in the roux will absorb the liquid and turn into a paste. Slowly add the milk and cream, stirring to incorporate as you pour them in.

Heat the soup to just below a simmer over low heat and cook for 15 minutes. (Do not let the soup boil! Or the soup may separate)

If you have large oysters, you may want to cut them in half or even quarters if larger than 3 inches. Add the oysters and Pernod, cook for another 2 minutes, until the edges of the oysters just begin to curl.

Add salt and freshly ground black pepper to taste. Garnish with fresh chopped parsley to serve.


Tomato Shallot Fondue

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Wild Mushroom Strudel

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This Wild Mushroom Strudel can be served as a first course with a sauce or an accompaniment with a meat entrée such as Beef or Lamb. Ingredients: 2 lbs. Crimini, Oyster, Shiitake and/or other mushrooms 1/4 cup Shallots, minced 3 cloves Garlic, sliced paper thin4 Tbsp Olive Oil Salt and Pepper 8 sheets Filo Dough […]

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Ingredients 1 cups fine stone-ground cornmeal 1/3 cup all-purpose flour 2 teaspoons baking powder 1 tablespoon Sea Salt 1 large eggs 1 large egg yolk 1 cups whole milk 1/4 stick unsalted butter, melted and cooled slightly 1/4 cup minced chives 18 shucked oysters, drained Vegetable oil, for frying Directions 1. In a large bowl, […]

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Stuffing Muffins

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Basic Stuffing Recipe Ingredients 2 Loaves Italian Boules or Bread, cubed and  lightly toasted 2 tablespoons butter 1 large onion, finely chopped 2 stalks celery, finely chopped 2 eggs, lightly beaten 2 cups chicken broth 2 teaspoons rubbed sage 1 teaspoon garlic powder salt and pepper to taste Directions Allow the toasted bread to sit […]

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Stuffed Zucchini Flowers

August 11, 2015

So if you are like me, you have tons of Zucchini Blossoms in your garden.  More Zucchini than you will ever eat. And you know half of them will not turn into squash.  So here is a great recipe to use up the extra flowers. ½ pound lump crab ¼ cup chopped chives 2 Tablespoons […]

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Chef Michael’s Grilling Tips Q&A

June 29, 2015

Do you have any insight about how this “new wave” of BBQ began? Who would think to BBQ a banana? As far as I can tell Grilling and BBQ has been around since man started using fire to cook food. In most cultures there is some form of grill prevalent in early forms of cooking. […]

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Irish Soda Bread

March 15, 2015

Ingredients • 3 to 3 1/2 cups All Purpose Flour • 1 cup Whole Wheat Flour • 1 Tbsp sugar • 1 Tbsp salt • 1 teaspoon baking soda • 4 Tbsp butter • 1 cup raisins if used • 1 large egg, lightly beaten • 1 cup buttermilk • 1 cup Beer Method 1. Preheat […]

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