Posts Tagged ‘recipes’
We 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 MoreWE COOK! Mill’s Tavern: Tuna Tartare with Togarshi, Wasabi Cream Sauce, Fried Prawn Chips
by Chef Edward Bolus, Mill’s Tavern, contributing writer Tuna Tartare with Togarashi, Wasabi Cream Sauce, and Fried Prawn Chips: This dish combines the richness of sushi-grade tuna with the spicy kick of togarashi and wasabi, balanced by the crunchiness of fried prawn chips. Enjoy this elegant appetizer that’s sure to impress, courtesy of Mill’s Tavern…
Read MoreWE COOK! Mill’s Tavern’s Coffee-braised Short Ribs, Creamy Truffled Polenta, Gremolata
by Edward Bolus, Executive Chef, Mill’s Tavern, Providence Coffee-Braised Short Ribs with Creamy Truffled Polenta and Gremolata: For your next dinner party, treat your guests to an exquisite blend of flavors with Mill’s Tavern’s Coffee-Braised Short Ribs. Served with creamy truffled polenta and garnished with a vibrant gremolata, this luxurious dish promises a memorable meal,…
Read MoreWE COOK! Mill’s Tavern’s Honey Balsamic Glazed Swordfish, Cranberry Almond Quinoa Salad
swordfish recipe
Read MoreAsk Chef Walter: Making the best pot roast – Chef Walter Potenza
ask chef walter – pot roast
Read MoreAsk Chef Walter: Legendary history of the Sicilian Cannolo – Walter Potenza
by Executive Chef Walter Potenza Hello RINT friends: Johnathan C. from Alberta, Canada asked about the Sicilian Cannoli. Here we go Johnathan! The Sicilian cannolo, also known as “cannolo alla Siciliana,” is one of the most acclaimed Sicilian desserts and a real star of the island’s culinary art and is highly esteemed and appreciated throughout…
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: 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…
Read MoreWE COOK! Mill’s Tavern Seared Duck Breast, poached plums, parsnip puree, Mandarin demi – Edward Bolus
by Executive Chef, Edward Bolus, Mill’s Tavern Seared Duck Breast with Pinot Noir Poached Plums, Parsnip Puree, and Mandarin Duck Demi Sauce This Mill’s Tavern dish offers a harmonious blend of flavors and textures. Crispy seared duck breast is complemented by sweet and tangy Pinot Noir-poached plums and creamy parsnip puree while the mandarin duck…
Read MoreWE COOK! Mill’s Tavern Adobe Chicken with Heirloom Rainbow Carrots, Wild Rice, Beet Cream – Edward Bolus
by Edward Bolus, executive chef, Mill’s Tavern Adobo Chicken with Heirloom Rainbow Carrots, Wild Rice, and Beet Cream: This flavorful dish features tender chicken in a savory marinade, accompanied by vibrant heirloom rainbow carrots, fragrant wild rice, and a velvety beet cream drizzle. Deceptively easy to prepare, you can also enjoy this dish at Mill’s…
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