Red Wine Chocolate Truffles

by Michael on May 8, 2017

8 ounces bittersweet chocolate
4 ounces unsweetened chocolate
6 ounces Heavy Cream
2 ounces Big Red Wine
Cocoa Powder For Dusting


Place the chocolate into a medium bowl. Heat the cream in a small saucepan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chocolate, and whisk until smooth. Stir in the wine.

Cool the ganache in the fridge until firm. scoop out with a melon baller or small scoop. roll in Cocoa powder.

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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

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 Salt Freshly ground white pepper 2 ounces Pernod or another Anise Flavored Liquor 1/4 cup parsley, minced Method Strain the oyster […]

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Tomato Shallot Fondue

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 tomatoes 4 shallots 1 T sherry vinegar 2 T olive oil salt and pepper Preheat oven to 450 […]

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Roasted Radishes

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 Radishes 2 tablespoons olive oil Salt and freshly ground pepper […]

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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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