Ingredients 1 baguette – sliced thin at 1/3 inch slices and at an angle 1-2 lbs. quality Flank Steak Coarse salt 2 tbsp. mixed peppercorns (coarsely cracked) ¾ cup sour cream 3-4 tbsps. ground mustard 1 lemon – juice only 6 shallots – sliced thin ½ cup flour 2 cups olive oil Sea salt Fresh
Author Archives: crusco
Vegetable Salad Ingredients 2 zucchini – sliced 1/3 inch thick lengthwise into planks with mandolin 12 mini peppers – rinsed and kept whole 1 red onion – quartered with peel left on 3 green onions – left whole 1 small log goat cheese – crumbled Citrus Oil – recipe below Directions Heat grill to
Fish Tacos + Salsa Verde Fresh fish, Latin spices, Lime-cilantro-tomatillo salsa Grilled Asparagus Green Salad Fresh asparagus, Summer greens, Mustard-lemon vinaigrette, Pecorino cheese Grilled Flank Steak Flanks steak, Herb dutch potatoes, Garlic-Spinach Grilled Peach + Toast Grilled Texas peaches, Grilled pound cake, Berry coulis
The radish…boring, tasteless and usually seen as garnish for most. However, we can once again learn from the French (culinary speaking). They not only enjoy its simplicity of preparation but also its unique texture and subtlety of taste. Read below for 3 easy and quick techniques you can use to prepare this new found vegetable. Roasting
If there is one common theme throughout all the events I do it is simply what cocktails will be served. Vino, beer, hotty toddy’s – whatever you want to call it – it is always present and of importance at a dinner party. You may be asking yourself why a chef is writing about cocktails.