Stephanie has truly has demonstrated the qualities of a talented, educated chef, a person who can both manage her peers and step back in their charge, all while keeping a focus on her culinary vision. Although she’s clearly developed her style, she obviously is willing to continue to learn more about food, and that is the mark of a true artist, someone who is constantly growing and learning how to better themselves at their passion.
Yeah, I’ve done this one before. But it’s a great go-to recipe for me (I always have chicken breasts and edamame in the freezer) and this time I added some salted black bean paste. Plus the picture came out pretty good!
Pan Seared Salmon Filet Sauteed Spinach With Tomatoes and Garlic Balsamic and Shallot Reduction
Game night? Burgers, bratwurst and buns? Oh my! Challenged to bring a suitable side for such hearty fare, I turned to an old classic: potato salad.
Thirty-six pounds of pure porcine pleasure. Mmm, mmm! Wanna take a look at what I did with it? You know you do, doncha??
Not for the faint of heart, these pieces of piquant poultry get their heat from Thai Sriracha sauce. A great base marinade of cumin, coriander and cinnamon grounds the fiery heat of these wings. Perfect for game time, or anytime you want a little change from the typical, and now wimpy, “wing.” Temper the heat with a cool, yogurt-lime dipping sauce.
A traditional recipe gets a rich update! Hearty portobello mushrooms add unexpected body and earthy undertones (accented by balsamic vinegar) to classic spinach and artichoke dip. Red bell pepper provides a crisp, crunchy counterpoint to the lush, cheesy texture. Fresh Romano and Parmesan cheeses add sharp, aromatic notes, while nutmeg and cloves finish off the broad flavor spectrum of this decadent and delicious hot dip.
The Yin and Yang of many Chinese dishes, five spice powder is a magical blend of cassia cinnamon, star anise, anise seed, ginger, and cloves. The heating of these pungent ingredients transforms the powder into a smoky, nutty, sweet and savory condiment. The addition of coarse salt makes it the perfect dipping salt for baked, steamed, poached or fried Asian foods, but try it sprinkled on fried chicken, french fries or your next baked potato!
The usual suspect: 24 ounce bone-in rib eye. Succulent, meaty, and delicious. But this time, it was all about the mushrooms…