Ingredients 1 Fennel bulb, trimmed, keep some of the fronds for garnish 2 88ct Oranges 4oz Snow Peas Badia® Sea Salt and freshly ground Mixed Peppercorns A splash of Balsamic Vinegar And a good glug of Basso® Extra Virgin Olive Oil Directions Slice fennel and cut in julienne. Peel and segment the oranges over a […]
Marinated Grilled Hanging tender on Sautéed Spinach
Ingredients 32 ozs Beef Hanging Tender, trimmed and cut in 4 pcs (for 4 people) For Marinade: ½ cup Red Wine 1 cup Balsamic Vinegar ½ cup Lea & Perrins Worcestershire Sauce ¼ cup Basso® Extra Virgin Olive Oil 1 cup Light Soy 2 tsp Coleman’s Mustard Powder 2 tsp Badia® Mixed Peppercorns 2 tbsp […]
Crab Claw Meat with Shitake Mushroom Dijon
Ingredients 1 lb Crab Claw Meat (portunus pelagieus) 4 ozs Shitake Mushrooms, sliced 2 tsp Dijon Mustard 1 glass Chardonnay 1 cup Heavy Cream 2 Shallots, chopped fine ½ oz Anchor® Butter 4 Crepe Shells Badia® Sea Salt and Pepper to taste
Julia Child’s Beef Bourguignon
Ingredients 1 6 ounce piece chunk bacon 3 1/2 tablespoons olive oil 3 pounds lean stew beef, cut into 2-inch cubes 1 onion, sliced Salt and pepper 2 tablespoons flour 3 cups red wine, young and full bodied 3 cups beef stock 1 tablespoon tomato paste 2 cloves mashed garlic 1/2 teaspoon thyme 1 bay […]
Grilled Chicken Ciabatta
Ingredients 4×6 oz Tyson® Chicken Breast 4 Eurobake® Ciabatta bread 2 Yellow Squash, sliced, seasoned and grilled 2 Lucayan Tropical® Red Peppers, grilled, cut in half and deseeded Basso® Extra Virgin Olive Oil Sherry Vinegar
Grilled Chicken Breast with Tomato, Cucumber and Avocado Salad
Ingredients 4 x 6oz Tyson® Chicken Breast 2 Tomatoes, cored and cut in wedges 1 Lucayan Tropical® Seedless Cucumber, peeled, cored and sliced 2 Avocados, cut in half, deseeded and sliced in a fan 2 cloves of Garlic, crushed and chopped ¼ cup of fresh Basil, julienned ½ cup of Basso® Extra Virgin Olive Oil […]