Posts Tagged ‘chef’
Ask Chef Walter: Your Thanksgiving day feast. Hold the mistakes. – Chef Walter Potenza
Chef Walter Potenza takes your cooking questions
Read MoreWe Cook! Mill’s Tavern Grilled Rack of Lamb, Moroccan Rice, Pickled Red Onion…
by Executive Chef Edward Bolus, Mill’s Tavern Grilled New Zealand Rack of Lamb with Moroccan Rice Pilaf, Pickled Red Onion, Sliced Almonds, and Mint Demi Savor the perfection of Grilled New Zealand Rack of Lamb, expertly seasoned and grilled, accompanied by fragrant Moroccan rice pilaf, tangy pickled red onion and a blend of toasted almonds…
Read MoreWe Cook! Mill’s Tavern Seared Long Island Duck Breast, Roasted Squash, Cherry Sauce
by Executive Chef Edward Bolus, Mill’s Tavern Seared Long Island Duck Breast with Roasted Ras el Hanout Squash and Cherry Sauce Indulge in a gourmet delight where succulent Long Island Duck Breasts are skillfully seared to crispy perfection and served alongside tender cubes of Roasted Ras el Hanout Squash that are infused with deep flavor…
Read MoreAsk Chef Walter (food labels…) – Walter Potenza
by Master Chef Walter Potenza Each week Chef Walter will take your questions and provide his answers. Think about all that holiday cooking coming up – what would you like to ask? Here is a question that came in this week to Chef Walter, and his responses: Ask Chef Walter question from Alice P, Barneston…
Read MoreWe Cook! – Mill’s Tavern Pan-Seared Salmon, Parmesan Kohlrabi, Saffron Aioli – Edward Bolus
by Edward Bolus, chef, Mill’s Tavern, Providence Pan Seared Salmon with Roasted Parmesan Kohlrabi and Saffron Aioli This special Mill’s Tavern recipe pairs buttery salmon fillets with earthyroasted kohlrabi, gParmesan cheese, and a luscious saffron aioli. The dish is a symphony of flavors and textures, and the best part is that it can be prepared…
Read MoreWe Cook! – Mill’s Tavern Roasted Statler Chicken, Bulgur Pilaf, Winter Squashes, & Tzatziki Sauce
by Edward Bolus, Executive Chef Roasted Statler Chicken with Bulgur Pilaf, Winter Squashes, and Tzatziki Sauce Mill’s Tavern’s succulent Statler chicken (which simply means the drumette is still attached to the breast) with bulgur pilaf and winter squashes is the perfect autumn dish. Seared until crisp and, then roasted to perfection and served alongside hearty…
Read MoreWe Cook! Mill’s Tavern North Atlantic Swordfish w/arugula, fennel, blood oranges over muhammara
We welcome Mill’s Tavern who will be joining us for our WE COOK! feature. Here is their first recipe – check out the info on Mill’s, below the recipe – welcome! Mill’s Tavern’s North Atlantic Swordfish with Arugula, Fennel, Blood Oranges over Muhammara Mill’s Tavern’s first featured recipe is a sensational dish that combines perfectly…
Read MoreWe Cook! Red Stripe’s Chilled Shrimp (Bar Bites) – Joe Peticca
by Chef Joe Peticca, Red Stripe Restaurant, Providence Fire up the stovetop and get ready to prepare Red Stripe’s Chilled Shrimp. This elegant dish, a new addition to Red Stripe’s Bar Bites menu, features succulent shrimp gently cooked in a fragrant mixture of white wine, aromatic herbs, and vibrant vegetables, imparting a delicate flavor that…
Read MoreWe Cook: Red Stripe’s Hand-Cut Frites (French Fries) – Joe Peticca
by Joe Peticca, chef, Red Stripe Restaurant Red Stripe’s Hand-Cut Frites (French Fries): Frites (a.k.a. French fries), a beloved classic in the world of crispy and crunchy culinary delights, feature fresh potatoes, hand-cut into uniform pieces, and a three-step cooking process: a quick fry, a chill in the refrigerator for a better texture, and a…
Read MoreWe Cook! Red Stripe’s Portuguese Mussels – Joe Peticca
by Joe Peticca, chef, Red Stripe Restaurant Red Stripe’s Portuguese Mussels: Enjoy Red Stripe’s Portuguese Mussels in the comfort of your own home! This savory medley of chorizo, shallots, garlic, cherry tomatoes, white wine, and cilantro will take you on a culinary voyage ala Portugal, by way of Providence! Servings: 2-3 servings of Red Stripe’s…
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