Posts Tagged ‘chef’
We Cook! Mill’s Tavern’s Cajun North Atlantic Swordfish, Mango Salsa, Cilantro Citrus Aioli
Cajun North Atlantic Swordfish with Mango Salsa and Cilantro Citrus Aioli (Serves 4): This Mill’s Tavern dish elevates hearty swordfish with the bold spices of Cajun seasoning, freshness of mango, and the creamy tang of a zesty aioli for a delightful seafood experience. It’s perfect for any spring or summer dinner! Prep Time: 30 minutes.…
Read MoreWe Cook! Mill’s Tavern Short Rib Sage Polenta
by Chef Edward Bolus, contributing writer, Mill’s Tavern Short Rib Sage Polenta (Serves 4): This Mill’s Tavern recipe features succulent, slow-cooked beef short ribs in a rich red wine sauce, served over a bed of creamy sage polenta. The robust, comforting dish is the ideal meal for a cozy family dinner at home during these…
Read MoreWe Cook! Mill’s Tavern Balsamic Dijon Marinated Pork Tenderloin with Coconut Chili Ponzu
by Executive Chef Edward Bolus, Mill’s Tavern This recipe takes the other white meat to a new level, thanks to a tangy balsamic and Dijon marinade and a sweet-and-spicy coconut chili ponzu sauce. It’s the kind of meal that makes your taste buds go, “Whoa, where have you been all my life?” Prep Time: 15…
Read MoreAsk Chef Walter: Cooking artichokes – Chef Walter Potenza
Friends: David L. from Staunton, Virginia, asked about artichoke cooking methods. Here we go, David! Cooking artichokes can intimidate some people, especially if they’re unfamiliar with the vegetable or have never prepared it. Artichokes have a unique appearance and can seem daunting due to their prickly exterior and the need to remove tough outer leaves…
Read MoreWE COOK! Mill’s Tavern Fried Calamari, Lemon Aioli, Kalamata Olive Roasted Red Pepper Salsa
by Edward Bolus, Executive Chef, Mill’s Tavern, contributing writer Fried Calamari with Lemon Aioli + Kalamata Olive and Roasted Red Pepper Salsa: Mill’s Tavern is serving up crispy calamari with a twist, pairing it with zesty lemon aioli and a punchy olive and pepper salsa that’ll kick your taste buds into high gear. It’s the…
Read MoreAsk Chef Walter: Selecting Salmon – Walter Potenza
by Executive Chef Walter Potenza Friends: The Ask Chef Walter feature is highly popular because it puts you, the reader, within walking distance of a professional Master Chef for all your questions. Last week, Jonathan W from Dumont, New Jersey, asked about a comprehensive guide to selecting the Best Salmon at the store. Here we…
Read MoreWE COOK! Mill’s Tavern’s Pan Seared Halibut plus. Valentine’s at 2 restaurants – Chef Edward Bolus
by Executive Chef Edward Bolus, Mill’s Tavern Restaurant specials for Valentine’s Day – and Recipe for: Pan-Seared Halibut over Winter Puree with Pomegranate Relish and Red Spinach Frisée Salad: This Mill’s Tavern seafood dish features perfectly seasoned pan-cooked halibut fillets served over a smooth, buttery winter puree of butternut squash and carrots. The meal is…
Read MoreAsk Chef Walter: Keep these foods out of the refrigerator – Chef Walter Potenza
Ask Chef Walter Flavors + Knowledge Segment follower Andrew L. from Laramie, Wyoming, inquired about “foods that don’t need refrigeration”. Here we go, Andrew! Refrigeration is vital to modern food preservation, providing a safe and convenient storage solution for perishable items. While refrigerators are essential in most households, it is important to acknowledge that certain…
Read MoreWE COOK! Mill’s Tavern’s Potato Leek Soup with Bacon, Crispy Leek, Herb Oil – Edward Bolus
by Executive Chef Edward Bolus, Mill’s Tavern Potato and Leek Soup with House-made Lardon (or Bacon), Crispy Leek, and Herb Oil Mill’s Tavern’s creamy Potato and Leek Soup, elevated by savory house-made lardon (or bacon) and topped with golden, crispy leeks, offers a symphony of textures and tastes. The smooth blend of tender potatoes and…
Read MoreAsk Chef Walter: Mistakes to avoid when buying bread – Chef Walter Potenza
by Executive Chef Walter Potenza Hello RINT friends: Carol R. from Marshall Minnesota, asked about choosing the right bread when confronted with the many varieties in supermarkets: Here we go Carol! Buying bread is common for many people, and choosing the right type and quality is essential to suit your preferences and dietary needs. When…
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