Posts Tagged ‘recipe’
We Cook! Mill’s Tavern’s Calamari with Shishito Pepper Salsa, Cilantro Lime Dressing
calamari recipe
Read MoreAsk Chef Walter: Preserving tomatoes in the summer. How to do it. – Walter Potenza
preserving tomatoes
Read MoreWe Cook! Mill’s Tavern’s Statler Chicken Breast, Grapefruit Avocado Salad, Aioli, Roasted Veggies
Buttermilk-Brined Bell & Evans Statler Chicken Breast with Grapefruit Avocado Salad, Green Goddess Aioli, and Roasted Summer Vegetables (Serves 4): This summer-inspired dish from Mill’s Tavern features tender buttermilk-brined chicken, paired with a refreshing grapefruit avocado salad, creamy Green Goddess aioli, and roasted summer vegetables for a vibrant and flavorful meal. Prep Time: 20 minutes…
Read MoreAsk Chef Walter: Ready for Heirlooms? The Tuscan Panzanella Salad – Walter Potenza
ask chef walter tuscan panzanella salad
Read MoreWe Cook! Mill’s Tavern’s Fennel-dusted North Atlantic Swordfish, Heirloom Tomato Basil Coulis
recipe
Read MoreAsk Chef Walter: Turbot Fillet with Cannellini Beans – Walter Potenza
by Chef Walter Potenza, contributing writer Hello dear readers: this week, I am featuring a recipe with Turbot, a very versatile fish that appears in many restaurants nationally and can certainly make it to your dinner table. Simple to prepare and enriched with lots of flavors. Cooking fish at home leaves many with questions. Keep it…
Read MoreWe Cook! Mill’s Tavern’s Market Fish with Spicy Tomato Ezme and Quinoa Tabouleh
by Edward Boulus, contributing writer, Executive Chef, Mill’s Tavern Market Fish with Spicy Tomato Ezme and Quinoa Tabouleh (Serves 4): This fresh, seasonal dish from Mill’s Tavern features a choice of fish fillets baked to perfection with a zesty lemon touch and served with a spicy tomato ezme and refreshing quinoa tabouleh, making it an…
Read MoreWe Cook! Mill’s Tavern’s Summer Ale Braised Black Angus Short Ribs
Summer Ale Braised Black Angus Short Ribs (Serves 4): Experience the taste of summer with Mill’s Tavern’s Summer Ale Braised Black Angus Short Ribs, complemented by a refreshing corn succotash and tangy beer barbeque sauce. This seasonal dish is perfect for family dinner on the deck! Prep Time: 20 minutes Cook Time: 3 hours Total…
Read MoreAsk Chef Walter: Pizza, increasingly popular! – Chef Walter Potenza
by Walter Potenza, Executive Chef, contributing writer Friends: Pizza has transformed remarkably from a humble Italian dish to a culinary favorite worldwide. Its broad appeal knows no bounds, resonating with individuals of all ages and spanning diverse cultural backgrounds. Americans eat approximately 100 acres of pizza daily, or 350 slices per second. There are approximately…
Read MoreWe Cook! Mill’s Tavern’s Seared Long Island Duck Breast w/plum glaze, rice, cucumber
Seared Long Island Duck Breast with Mirabelle Plum Glaze, Jeweled Rice, and Marinated Cucumber By Edward Bolus, contributing writer This dish, courtesy of Mill’s Tavern, offers a perfect balance of rich, crispy duck with a sweet plum glaze, complemented by colorful jeweled rice and refreshing marinated cucumber – a truly delightful combination of flavors and…
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