Posts Tagged ‘recipes’
Ask 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 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…
Read MoreWe Cook! Red Stripe’s Buttermilk Chicken Sandwich – Joe Peticca
Red Stripe’s Buttermilk Chicken Sandwich Red Stripe’s Buttermilk Chicken Sandwich is a mouthwatering delight featuring tender, marinated chicken breasts coated in a flavorful blend of spices and fried to a golden-brown perfection. Drizzled with your choice of hot honey or buffalo sauce and served on a soft hamburger bun with fresh lettuce, tomato, and creamy…
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 Deviled Eggs – Joe Peticca
by Joe Peticca, contributing chef, Red Stripe Restaurant Red Stripe’s Deviled Eggs: Red Stripe’s delectable Deviled Eggs are filled with a creamy, flavorful combination of chives, shallots, white vinegar, truffle oil, smoked paprika, mayonnaise, salt, and pepper. This classic appetizer is given a modern twist with a garnish of smoked paprika, crumbled bacon, and chives.…
Read MoreWe Cook! Red Stripe’s Oven Roasted Tomato Soup – Joe Peticca
by Joe Peticca, contributing chef, Red Stripe Restaurants Red Stripe’s Oven Roasted Tomato Soup: Each sip of Red Stripe’s Oven Roasted Tomato Soup is its own indulgent experience. This delightful recipe combines perfectly peeled and roasted tomatoes with the aromatic flavors sautéed Vidalia onions, carrots, and celery, creating a velvety base enhanced by the tangy…
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