Tomato Shallot Fondue

by Michael on May 2, 2016

It’s not what you think… No Cheese here.  Fondue cComes from French fondre, “to melt.” the tomatoes and shallots are melted in the oven.  This goes well with just about anything, Fish, meat, on sandwiches.

4 large tomatoesIMG_3424
4 shallots
1 T sherry vinegar
2 T olive oil
salt and pepper

Preheat oven to 450 degrees

Line a baking sheet with foil. Peel shallots, core and half tomatoes. Toss shallots and tomatoes in olive oil and vinegar. Place on a rack over the baking sheet. Bake for about 45 minutes until shallots are golden and the tomatoes are blackened. Let cool, then remove the skins from the tomatoes. Roughly chop the shallots and tomatoes, then add the accumulated juices from the pan. Season with salt and pepper.


Roasted Radishes

by Michael on March 10, 2016

So are You saying, “what???Radishes???” It may not sound normal but you are gonna have to trust me on this one.  They are great. Try them with fatty or rich foods. Pulled Pork BBQ comes to mind.  You will be pleasantly surprised.

1 pound of Radishesradish2
2 tablespoons olive oil
Salt and freshly ground pepper
2 tablespoons unsalted butter
1 tablespoon fresh thyme, chopped
1 tablespoon garlic, chopped


Preheat the oven to 450°. Trim the radishes.

In a large ovenproof heavy skillet, heat the oil until hot. Add the radishes, season with salt and pepper and cook over high heat, stirring occasionally, until lightly browned in spots, about 2 minutes. Transfer the skillet to the oven and roast the radishes for 15 minutes, until crisp-tender.

Return the skillet to the burner and stir in the butter to coat the radishes. Add the thyme and garlic. Heat until the garlic is aromatic. Serve hot.


Wild Mushroom Strudel

March 3, 2016

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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Oyster Hush Puppy Fritters

January 5, 2016

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

October 28, 2015

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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Sherry Maple Glazed Brussel Sprouts

March 6, 2015

1 pound Brussels sprouts, outer leaves removed, heads halved through their roots 1 tablespoon olive oil Salt and pepper, to taste 1 shallot, finely chopped 2 tablespoons maple syrup 1 tablespoon Dijon mustard 1 ounce sherry vinegar 2 ounces cream sherry 1 tablespoon butter Blanch the Brussel Sprouts in a pot of boiling water for […]

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Steamed Clams

January 31, 2015

Why don’t more people eat steamed clams? I love steamed clams and they are so simple to make. Jazz it up with some Julienne Vegetables and you have a hearty meal. They only info you need to know about clams is the type. There are over 2000 types of clams out there but most places […]

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