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
Category Archives: Classes
Tomato sauce – truly from scratch! It is best to use this tomato sauce when you have fresh tomatoes in season and in abundance. But, you can make it throughout the year as long as you use good tomatoes. The sauce freezes well for later uses in many different dishes. Sun dried Tomatoes The recipe
Pan con tomate (Pa amb tomaquet) This is a classical Catalan dish that is simply 4 ingredients: good bread, garlic, oil, and tomatoes. It is more in the quality and presentation than in any preparation. Croquettas de Jamon Croquettas are the best fritters in the world. Most people think they are filled with cheese, but
Lentils with Sausage This dish is great because you can make it the night before, let it sit in the refrigerator, and then tell your husband to grill some sausages while you make a salad. Before you know it you have a healthy and hearty meal that both of you had a hand in. Pastel
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Scrambled eggs Scrambling eggs are one of the most important things you need to know as a chef. In fact, most high end restaurants ask chefs to prepare eggs when applying for a job. Below we will review both the classical French method as well as the more practical every day style. Vegetables I know