Serves 4-6 8-12 large Prawns or 12-18 Jumbo Shrimp, peeled leaving the tail on, deviened and butterflied 2 Tb.olive oil salt and garlic pepper to taste 2-4 cup cooked Beluga Lentils in chicken stock 1/2 cup toasted pine nuts 1 -1 1/2 cups pear tomatoes, cut in half 3-4 shallots , sliced thinly 1/4 cup fresh thyme leaves 1/2
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4-6 Small pieces halibut or preferred white fish 1 C Flour 3 Eggs, beaten 1 C Sour cream 2 Chipotle peppers from a can 4-6 White corn tortillas Fresh cilantro sprigs Salt & pepper · Pat fish dry with a paper towel, coat with eggs, dip into flour, salt and pepper · Fry in 370 degree oil, about 5-10
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4-6 Ahi steaks 3 Avocados, cubed 4 Green onions, chopped 4 Tomatoes, chopped 3 T Cilantro 2 T Rice vinegar 1 t Chili oil 4 T Olive oil 2 T Olive oil (for sautéing) Salt & pepper · In a medium bowl mix all ingredients, except Ahi steaks · In a medium sauté pan, heat oil over medium-high heat.
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Serves 4-6 1 maine lobster, poached for 4 minutes in boiling water and 4 minutes with the heat off, cooled andmeat removed and small dice 2 champagne mango, diced 2 avocado, diced 1 small fennel bulb, finely diced 1/2 small red onion, finely diced 6 obha leaves,julienned (specialty aJApanese shops) if you can't find it then mix 50/50 mint
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16oz. Chicken or fish broth 1 C White wine 20 Little neck clams 1 T Saffron 1 t Chili flakes 2 Shallots, minced 2 Cloves garlic, minced 1 T Butter ¼ C Fresh parsley, chopped Salt & pepper · Fill a large bowl with cool water, ½ C flour, and clams let sit about 10 minutes. This will make
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12 Cherries, pitted with stems on 8oz. Semi-sweet chocolate, chopped Wax paper · Melt chocolate in a double boiler · Stir to smooth out the chocolate once it is melted, about 10 minutes · Gently holding the stem of the cherry dip into chocolate covering the entire cherry · Place on a cookie sheet lined with waxed paper ·
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12 Lamb chops ½ C Olive oil 5 Cloves garlic, minced ¼ C Mint, finely chopped ¼ C Rosemary, finely chopped Salt & pepper · Mix all ingredients together in a zip-lock bag and marinate for at least 1 hour or over night · Over medium-high, heat oil in a sauté or grill pan · Sear lamb lollipops on
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Serves 4-6 Pre heat oven 425 degrees 4-6 (6 oz.) filet mignon steaks 2 Tb. olive oil salt and pepper to taste Gratin- you will need a 11 x 14 inch glass baking dish 3-4 large russet potatoes or 5-6 large yukon gold potatoes, sliced thinly with a mandoline 1 qt heavy cream 1 large red onion sliced very
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Serves 4-6 Crab Cocktail- 1 pd. dungenous crab or lumb crab 2 avcoados, small dice 1/2 red onion, small dice 1 scallion, thinly sliced 1 bunch fresh dill, chopped finely 1/2 cup mayonaisse 1/2 tsp tabasco salt and black pepper to taste Toss all in a bowl and blend well. Place in the refrigerator while making the dressing. Bloody
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Serves 4-6 Pre heat oven 350 degrees 4-6 Fresh Figs (black or green) 1 tsp. black truffle oil salt and pepper to taste 1/2 cup goat cheese 1 cup cream salt and pepper to taste 1/4 cup port wine 1/4 cup pomegranite seeds In a sauce pan, heat the cream and port to a rolling boil. Turn off the
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4 4oz. Filets ½ C Butter ¼ C Fresh basil, chopped 5 Cloves garlic, minced 2 T Olive oil Salt & pepper · Add oil to a large pan (preferably cast-iron), heat oil over medium-high · Season steaks with salt and pepper, lay them in the pan with the heated oil, saute about 3 minutes or until golden color
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By Chef Dean Dellaventura Ingredients 4 to 6 oz. NY Strip Steaks 8-12 eggs (2 per person) 4 lbs. white potatoes roughly chopped 1 medium onion (diced) 1 green pepper (diced) 3 oz. season salt ½ stick unsalted butter 1 cup whole milk Salt & pepper ¼ cup olive oil Scramble the eggs and milk together and season with
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By Chef Dean Dellaventura Ingredients 3 Heads fresh Romaine lettuce (roughly chopped) 1 clove garlic (minced) ½ cup good extra virgin olive oil ¾ tsp. salt ¼ tsp. fresh ground pepper ¼ tsp. dry mustard ½ tsp. Worcestershire sauce 3 anchovies (these can be left out) 2 egg yolks ½ cup parmigianna reggiano 2 Tbsp. lemon juice 1 bag
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12 Eggs ¼ C Milk 1 ½ C Pre cooked or frozen chopped spinach, drained 1 C Brie cheese, cubed ½ C Shallots, minced 2 Cloves garlic, minced 2 T Olive oil Salt & Pepper · Crack eggs into a large bowl, whisk in milk, salt and pepper · In a 12 inch pan heat olive oil, saute shallots
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2 Heads of romaine lettuce Juice of 2 lemons ¼ C Olive oil 1 T Dry mustard 4 Cloves garlic, minced 1 t Worchestershire sauce 6 Anchovies mashed 3 T Romano cheese 1 Egg yolk Salt & pepper · Whisk everything together in a bowl except the lettuce · Wash and dry the lettuce then tear or chop into
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8oz. Bittersweet chocolate chopped 2 T High quality cocoa powder 5 Egg yolks 24oz. Heavy cream ½ C Sugar 2 T sugar 1 T Vanilla · In a medium glass bowl whisk egg yolk and ½ C sugar together until light yellow and fluffy · Stir in 8oz. cream, chocolate, and cocoa powder · Set over a pot of
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6 6oz Ramekins 1 C Canadian bacon, cubed 2 C Cream 6 Eggs 1 C Grated gruyere cheese · Divide cubed Canadian bacon between the 6 ramekins, add cream ¾ of the way up the ramekin · Bake in a 400 degree oven about 10 minutes or until cream starts to simmer · Take out of the oven, crack
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Serves 4-6 4-6 English breakfast bangers or favorite breakfast sausages, sliced into 1/4 inch pieces 3 russet potatoes, diced into small bite size pieces 1 red onion, diced 3 garlic cloves, sliced thinly 3 king oyster mushrooms (I think :), diced 1/2 stick sweet butter 1/4 cup olive oil salt and pepper to taste In a saute pan heat
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Serves 4-6 4-6 (5 oz.) pieces ahi tune (if possible cut into 1 inch thick pieces salt and lemon pepper to taste olive oil 2 avocados, diced 1/2 pint yellow pear tomatoes, cut in half 1/2 pint red pear tomatoes, cut in half 1/2 small red onion, minced 2/3 cup freshly chopped cilantro 2 scallions, sliced thinly 1/2 cup
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By Chef Dean Dellaventura Ingredients 1 lb. fresh bay scallops (or diver scallops) quartered 12 lemons juiced 3 cloves finely chopped garlic 1 bunch fresh cilantro leaves (no stems) chopped 2 large plum tomatoes diced and seeded 1 large red onion finely diced 1 package corn tortillas ¼ cup good quality extra virgin olive oil Salt & pepper Rinse
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Serves 4-6 1 1/2 hothouse cucumber, sliced and partially peeled 1 large fennel bulb, herb reserved 1/2 red onion, chopped 1 clove garlic 4-6 cups chicken stock 1 cup creme fraiche salt and pepper to taste In a Vita Mixer or high powered blender, Place 1/2 of the ingredients listed above except for the salt and pepper. Puree well.
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Serves 4-6 4-6 1 inch thick slices of Pullmans white bread 2 cups milk 4-6 eggs, beaten 1/2 cup sugar 2 Tb. vanilla extract 1 Tb. cinnamon 1 tsp nutmeg 1/2 stick sweet butter 1/2 cup vegetable oil powdered sugar hot real maple syrup 1 carton fresh raspberries In a bowl mix together the milk, eggs, sugar, vanilla, cinnamon
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By Chef Dean Dellaventura Ingredients 12 pieces of thick cut white bread (I like to use Texas toast bread) 6 bananas cut in half and then each half sliced lengthwise into 4 pieces Sugar Cinnamon 8 eggs (scrambled well) 2 sticks unsalted butter Powdered sugar Vermont maple syrup This recipe works best on a flat grill pan or an
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By Chef Dean Dellaventura Ingredients 3 eggs per person (well scrambled) 1 cup finely diced red onion 1 cup finely diced green pepper 1 cup finely diced red pepper 1 cup finely diced tomato 1 cup grated cheddar cheese 6 tsp. unsalted butter Salt and fresh cracked pepper For this recipe you will need a 10 inch non-stick sauté
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By Chef Dean Dellaventura Ingredients 1 quart heavy cream 1 fresh vanilla bean (split and scraped) 1 tsp. vanilla extract Any fresh fruit you can find (JUST CHECK FOR MOLD!!!) I like to use raspberries, blueberries and strawberries Combine vanilla bean, heavy cream, and vanilla extract and whisk well. Let stand for about 4 to 6 hours in the
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By Chef Dean Dellaventura Ingredients 4 to 6- 8oz. portions of fresh halibut (have your local fish man cut these for you) 3oz. jar of capers with juice 1 shallot finely diced 6 lemons zested and juiced 2 sticks unsalted butter 1 Tbsp. olive oil Salt & Pepper Coat each piece of halibut with olive oil and season with
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By Chef Dean Dellaventura Ingredients 4 to 6 Pieces of Pumpernickel or Rye Bread (1 slice per sandwich) ½ lb. of thinly sliced corned beef per sandwich 1 16 oz. packaged of sauerkraut 1 cup of mayonnaise ½ cup of ketchup 1 tbsp. of Worcestershire sauce ½ cup of sweet relish Salt Pepper Coleslaw (Get creative and make your
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Serves 4-6 8-12 pounded veal cutlets flour for dredging salt and pepper to taste 2 Tb. sweet butter 2Tb. olive oil 1 jar non-pieril capers 1 Tb.white wine 2 lemons, squeezed 1 stick sweet butter 1/2 cup freshly chopped Italian parsley In a saute pan, add the 2 Tb. of butter and oil and melt on medium high heat.
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Serves 4-6 20- 30 frozen ricotta ravioli or find a fabulous Italian market and buy fresh ones or make your own. (Kelsey made the sauce and that day fresh tomatoes were pulled from the markets)
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Serves 4-6 1 Maine lobster, cooked, cracked and removed from shell and cut into bite size pieces 1 eggplant, diced into small dice 1 red onion julienne 2 garlic cloves, slivered 1 heirloom tomato, diced 1 bunch basil, julienne 1 ear corn 2 Tb. julienne sun dried tomatoes 1 stick butter 3 Tb. olive oil salt and pepper to
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April 8, 2009 9:00 PM
- Tags: anchovies, antipasto, balsamic, bresola, chipolinni, mozzarella, parma, proscuitto, salami, soppresetta, vinegar
Serves 4-6 family style 4-6 slices Parma Proscuitto 4-6 slices Soppresetta Salami 4-6 slices Bresola 4-6 white anchovies 4-6 little chunks salted mozzarella 12-18 cured olives 4-6 chipolinni onions, boiled and skins peeled 1/2 stick sweet butter 1/4 cup balsamic vinegar 1Tb. white sugar salt and pepper to taste 1 loaf french bread, sliced and warm In a saute
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12 Sea scallops, cleaned (3 per plate) 3 Ripe tomatoes 1 C Olives Juice of 1 lemon 1 Cloves garlic, minced Olive oil Salt & Pepper Micro basil for garnish · Peal and dice tomato, quarter olives, mince garlic, mix in a bowl with lemon juice, salt, pepper and olive oil · Over medium-high heat 4 T olive oil
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This is a meal that was served on Sundays at my grandma's house. So you're gonna get the Dellaventura way of preparing it, Family style! Ingredients 2 lbs. Perciatelli pasta 1 lb. good quality pancetta (chopped) 1 cup heavy cream 2 cups chopped Kalamata olives 2 shallots finely chopped 1 cup fresh parsley (finely chopped) 4 cloves garlic (finely
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Ingredients 4 to 6 Clams per person (top necks) 6oz. finely chopped fresh oregano 4 juiced lemons ¾ cup unseasoned breadcrumbs Fresh cracked black pepper Clean and shuck the clams. Spoon the lemon juice over each clam. Sprinkle with the breadcrumbs and lightly sprinkle the oregano over each clam. Crack the fresh black pepper over each clam. Place the
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April 8, 2009 9:00 PM
- Tags: antipasto, artichoke, costa, genoa, hearts, mushrooms, portabella, rosmarini, salami, soppressata
The antipasto that was served at Soul was bought from Dipalo's market in Little Italy. This is my rendition of the dish. Ingredients 12 oz. jar artichoke hearts 12 oz. assorted Italian olives (your choice, pick what you like) 12 oz. jar roasted red peppers (julienned) ¼ lb. baby portabella mushrooms 1 lb. cubed provolone cheese (preferably Auricchio) ¾
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. 3 tablespoons olive or vegetable oil . 1/2 cup all-purpose flour . 1 pound thin veal scallopini (less than 1/4 inch thick) . 1/2 stick unsalted butter, cut into pieces . 1 1/2 tablespoons lemon juice . 1 1/2 tablespoons drained small capers . 2 tablespoons chopped flat-leaf parsley Heat a 12-inch heavy skillet (not nonstick) over high
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. 1 pound fresh or frozen peeled and deveined large shrimp . 1/3 cup dry white wine . 2 tablespoons lemon juice . 1 tablespoon capers, drained . 1/4 teaspoon salt . 1/8 teaspoon pepper . 1 tablespoon butter . 2 cloves garlic, minced For sauce, in a small bowl stir together wine, lemon juice, capers, salt, and pepper.
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Ingredient: (serves 4-6) - 4 to 6 NY strip steaks - fresh thyme - fresh rosemary - 2 sticks butter - garlic - 6 large russet baking potatoes - 1 quart heavy cream - wasabi powder - salt - white pepper Method: - Trim all excess fat from the steaks. - peel potatoes and place in pot with salted
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Ingredients: (serves 4-6) - 4 to 6 lobsters - 2 large onions - 1 pineapple (can be substituted w/ passion fruit) - 4 tbsp pineapple juice - 2 carrots - ½ head celery - 4 to 6 heirloom tomatoes - fresh basil - 1 clove garlic - ½ pound butter - 1 quart heavy cream - olive oil -
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Ingredients: - 1 cup rice - 2 cups milk - ½ cup sugar - 2 egg yolks - ½ tbsp vanilla extract or 4 vanilla beans - 1 pinch salt - 1 to 2 tbsp finely chopped lemon zest - ½ tbsp cinnamon Method: - beat sugar with egg yolks until well mixed. - place milk, rice, salt, vanilla,
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Serves 4-6 6 bunches asparagus, cut 3 inches below the tips 1/2 yellow onion 3 garlic cloves 1 potato peeled and diced into small pieces 2 Tb. butter 4-6 cups chicken stock 1 cup cream salt and pepper to taste 1/2 cup micro chives In a 8 qt. sauce pan or small stock pot, melt the butter on high
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Serves 4-6 2 pds Sushi grade Ahi tuna,chopped tartar style 1 avocado, small dice 1/2 small red onion ,small dice 1/2 cup finely chopped cilantro 1 piece scallion, thinly sliced 2 Tb. mayonaisse 1 Tb. soy sauce 1 tsp. toasted sesame oil 1/2 tsp chili oil salt and pepper to taste Add all ingredients in a bowl except for
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4 5 oz. Salmon filets Olive oil Salt & Pepper · In non-stick pan heat 3 T oil until it's just to the point of smoking. Season salmon on both sides with salt and pepper add to the pan skin side down, cook 3 minutes · Flip, cook 3 minutes on the other side · Remove from pan serve
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2 Whole Maine lobsters halved 1/2 C Sea urchin flesh 1 C Butter 1/2 C Fresh caviar Salt & Pepper Basil & Parsley for garnish · Season lobster with salt and pepper, grill about 5-8 minutes on a pre-heated grill at medium heat · Remove from grill & loosen the meat from the shell · In a small sauté
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March 25, 2009 10:00 PM
- Tags: recipe
Ingredients 2 Rabbits 4 C Chicken broth 1 Yellow onion, chopped 3 Celery stalks, chopped 4 Large carrots, chopped 1/4 C Fresh thyme chopped 1 C White wine 1 C Cooked white beans Salt & Pepper · Break down rabbit into pieces, your local butcher can do this for you · In a stock pot add all ingredients, except
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March 25, 2009 10:00 PM
- Tags: recipe
Ingredients 10 Perch filets 2 C Fish fume or stock reduced 1 C Seasoned flour (flour, salt & pepper) Olive oil Butter 1 Zucchini 1 Onion 1 Eggplant Salt & Pepper 1 t Herbs de province · Drench fish with flour, sauté in pan heated with equal parts butter and oil. Serve over grilled vegetables with provence fume Herb
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March 19, 2009 2:15 PM
- Tags: recipe
By Chef Dean Dellaventura Ingredients 20 Jumbo Shrimp with shells on ¼ cup Old Bay Seasoning 4 Quarts of water 1 16oz. can or jar of good chili sauce 6oz. Horseradish 1 clove of garlic (minced) 10 lemons Salt and pepper Cocktail Sauce: Juice 6 of the lemons. Mix the lemon juice, chili sauce, horseradish and garlic together. Add salt
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March 19, 2009 2:14 PM
- Tags: recipe
By Chef Dean Dellaventura Ingredients 2 Racks of Lamb with bones frenched (ask butcher to do this) 10 large sprigs of Fresh Rosemary 1 Tbsp. olive oil Salt and pepper Remove the leaves from 6 sprigs of rosemary and finely chop. Season the lamb with salt and pepper. Generously rub the fat cap with the olive oil and the
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March 19, 2009 2:13 PM
- Tags: recipe
By Chef Dean DellaVentura Ingredients 4 to 6- Fresh vine-ripened tomatoes 2lbs. salted Fresh Mozzarella (try to find a good Italian specialty store that makes their own, it will be a little more expensive but well worth it) ¼ cup Roasted red peppers (Julienned) ¼ cup finely chopped fresh oregano ¼ cup fresh chiffonade of basil Extra virgin olive oil
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March 19, 2009 2:13 PM
- Tags: recipe
1 Zucchini 1 Yellow Squash 1 Red Bell Pepper 1 Green Bell Pepper 1 Md. Eggplant 8 Cherry Tomatoes 1 tablespoon olive oil Salt and Pepper to taste For two people use about 1/2 box of the Freshest pasta you can find, if not use the dry stuff!!! Sauce 1 tablespoon butter Fresh Lemon Juice 1/3 Cup White Wine
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March 19, 2009 2:11 PM
- Tags: recipe
Nathaniel McCoy Ingredients: (serves 4 - 6) - 2 to 3 chickens - 3 carrots - 6 stalks celery - 2 onions - 3 heads garlic - fresh thyme - fresh rosemary - 1 pound Yukon gold potatoes - 1 pound red bliss potatoes - 2 cups Arborio rice - 6 cups chicken stock - 4 ounces goat cheese -
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March 19, 2009 2:10 PM
- Tags: recipe
Serves 4 4 - 6 oz Salmon fillet 2 cups Lentils ¼ cup small dice onion ¼ cup small dice celery ¼ cup small dice carrot 5 strips of bacon (small dice) 2 tsp chopped garlic 1 ½ -2 cups heavy cream Chicken base TT Sauce 1 Tbsp chopped garlic ½ of a small onion ½ cup fish sauce
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March 19, 2009 2:09 PM
- Tags: recipe
Serves 4-6 Pre heat oven 425 degrees 4-6 Veal Chops cup honey cup olive oil Marinate for 2 hours. Honey Red Wine Vinaigrette cup olive oil cup honey red wine vinegar red wine cup honey mustard salt and pepper to taste 12-18 fingerling potatoes, cut in half 6 king oyster mushrooms, sliced thinly 2 garlic cloves, sliced thinly º
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March 19, 2009 2:09 PM
- Tags: recipe
(Makes 6 to 8 Servings) Scallops 18 Diver Scallops (U10-U12) Unsalted Butter - 3 oz Salt - to taste Pepper - to taste Thyme - 4 sprigs Corn Velouté Corn - 6 ears, cleaned of husk and beards Onion - 1 large, peeled and small dice Pancetta - 4 slices, small dice Unsalted Butter - 2 oz Salt -
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March 19, 2009 2:08 PM
- Tags: recipe
4-6 Chicken culets 2 C Flour Olive oil ½ C Butter Juice of 2 lemons · Pound chicken to tenderize · In a casserole dish mix flour with a pinch of salt and pepper · Coat both sides of chicken lightly with flour · Heat 2 T oil and 2 T butter in a pan. Sauté chicken 3 minutes
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March 19, 2009 2:06 PM
- Tags: recipe
By Chef Dean Dellaventura Ingredients 2 Racks of Lamb with bones frenched (ask butcher to do this) 1 ½ cups unsalted pistachio nuts (finely chopped in food processor) Olive oil 2 cups Risotto ¼ cup finely diced shallots 6 cups chicken stock (unsalted) 2 Tbsp. chopped garlic 2 cups chopped mushrooms (your choice or use a few different kinds) 2
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March 19, 2009 2:05 PM
- Tags: recipe
4 tbsp. heavy cream 6 oz. fine quality white chocolate, chopped 2 tsp. unsalted butter In small saucepan bring cream to boil then remove from heat Add chocolate, stirring until completely melted. Add butter, stirring until a smooth consistency. Transfer to a bowl and chill, covered for 4 hours. Form teaspoons of mixture into balls and roll balls in
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Here are two of the chef's dishes featured in the season premiere below! Chad's Seared Scallops: 1 pound dry sea scallops, about 12 4 tablespoons olive oil Kosher salt Freshly ground black pepper Remove the small side muscle from the scallops and rinse with cold water and thoroughly dry. Add the oil to a 12 to 14-inch saute pan on
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