Posts Tagged ‘foodie’
We 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 MoreAsk Chef Walter – 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: Lauren K, from Rhode Island, asked about Fall…
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 MoreNew feature: “Ask Chef Walter…”
Chef Walter Potenza is taking your culinary questions! A native of Abruzzo, Italy, Chef Walter is known as one of the nation’s most passionate and accomplished traditional and historical Italian cooking practitioners. Since 1995 Chef Walters Cooking School has been identified as the leader in the Recreational Cooking Business. After owning and operating restaurants since…
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 Moules Marinières – Chef Joe Peticca
by Chef Joe Peticca, contributing writer Red Stripe’s Moules Marinières Moules Marinières, a classic French dish featuring fresh mussels in a fragrant white wine and shallot broth, is both elegant and surprisingly easy to prepare. Servings: 1-2 servings of Red Stripe’s Moules Marinières. Total Time: 30 minutes Red Stripe’s Moules Marinières (Entrée) Ingredients: Instructions: 1.…
Read MoreWe Cook! Red Stripe’s Fried Shrimp – Chef Joe Peticca
Red Stripe’s Fried Shrimp Savor the irresistible flavors of Red Stripe’s Fried Shrimp at home! Each succulent shrimp is enveloped in a crispy, seasoned breading, delivering a harmonious balance of smokiness and spices that make this dish any seafood lover’s delight. Whether enjoyed as a specialty appetizer or a satisfying main course, Red Stripe’s Fried…
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