Custom Search

Bacon Rings Stuffed with Smoked Salmon Cream Cheese

Here’s a great recipe for an indulgent appetizer.  Based on a Chef Michael Smith creation, I’ve stuffed bacon rings with a purée of smoked salmon, cream cheese, capers, and dill.

Bacon Rings Stuffed with Smoked Salmon Cream Cheese

Bacon Rings Stuffed with Smoked Salmon Cream Cheese

This dish is a perfect for dinner party hors d’oeuvres.  Smoked salmon is often served sliced very thinly on bread or crackers with cream cheese, but this approach allows you to make a unique presentation by pureeing the smoked salmon and cream cheese with capers and dill in a food processor, and piping it into crispy bacon rings.  Click the link for the complete recipe and HD cooking video.

Grilled Thick-Cut Veal Chops with Herb Marinade

When my local butcher has Thick Cut Veal Chops, I like to treat my family and friends to their hearty portions and delicate flavor.  In summer months, I like to grill them on the barbecue, and when they’re cooked properly, they are amazing.  The key to my veal chops is selecting bone-in and thick-cut portions — at least 1″ thick — and letting them rest in an herb marinade for several hours before grilling.  The bone keeps the meat nice and juicy, while the marinade adds additional flavor dimensions.

Grilled Veal Chops with Bacon Wrapped Asparagus

Grilled Veal Chops with Bacon Wrapped Asparagus

In this recipe, I show you how to create a earthy marinade with herbs, capers, and lemon juice to enhance the delicate flavors of the Veal Chops.  I also show you how to cook them to perfection, and serve them with a side of Smoked Bacon-Wrapped Asparagus.  Click the link for the complete recipe and high definition video,

Skirt-Steak Fajitas with Homemade Salsa

Skirt-Steak is full of incredible flavor, but to be enjoyed, it has to be prepared and grilled properly.  Skirt-Steak contains a lot of marbling and connective tissue, which makes it flavorful, but tough. This Skirt-Steak recipe shows you how to create Fajitas using a marinade that helps to tenderize this cut of beef, and grill it for maximum taste and tenderness.

Skirt-Steak Fajitas with Homemade Salsa

Skirt-Steak Fajitas with Homemade Salsa

I serve it with my homemade Jalapeno Salsa on a flour tortilla with all the trimmings.  Click the link for the compete recipes and instructional video on how to make this barbecue treat.

Panko-Crusted Snow Crab Cakes

I love generous portions – that’s why when I make Crab Cakes, I make them the size of hockey pucks!  In this recipe, I use sweet and flaky Snow Crab meat to make giant crab cakes, and crust them with panko break crumbs.  They’re served with a spicy and lightly sweet Chipotle Aioli (a flavored mayonnaise) for dipping.

Snow Crab Cakes with Chipotle Aioli Dip

Snow Crab Cakes with Chipotle Aioli Dip

I’m not a Crab Cake purist;  I tend to use any ingredients that compliment the sweet flavor of the crab meat, but don’t overwhelm its delicate taste.  Click the link for the complete recipe and HD video on how to make my Panko-Crusted Snow Crab Cakes.

Lamb Loin Chops with Rosemary and Garlic Aioli

Lamb Loin Chops are like mini T-bone steaks.  They have a loin side that’s full of flavor, and a tenderloin side that’s soft and extremely tender.

Lamb Loin Chops with Rosemary and Garlic Aioli

Lamb Loin Chops with Rosemary and Garlic Aioli

In this recipe, I show you how to create a marinade for lamb loin chops, and use it to impart flavors that compliment lamb’s unique and bold taste.  And for even more indulgence, I’ll show you how to make a Rosemary and Garlic Aioli for dipping each and every morsel of these delicious lamb loin chops.  I’ll serve it with roasted root vegetables, and a side of Sauteed Green Beans.  Click the link for the high definition video and complete step-by-step cooking instructions.

Steakhouse-Style Broiled Lobster Tail

This presentation of Atlantic Lobster Tail is sure to win over even the most discriminating dinner guests. Using an oven broiler, I show you how to prepare an Atlantic lobster tail “Steakhouse-Style.”

Steakhouse-Style Broiled Lobster Tail

Steakhouse-Style Broiled Lobster Tail

The result is a dish perfect for that special-occasion, when you’re pulling out all of the stops.  This broiled lobster tail can be served with traditional steakhouse-style sides like Cesar salad and a baked potato, but for a different and more luxurious twist, I’m serving it with a Stir Fried Baby Bok Choy and Pickled Radishes, as well as a Creamy Risotto.   Click the link for the complete recipe and high definition instructional video.

Blue Cheese-Crusted New York Strip Steak

There’s no better way to grill than on my Weber Charcoal grill.  But as winter approaches here in Canada, the thought of grilling outside in freezing temperatures is a bit less appealing.  Fortunately, using an over broiler, you can still have a sizzling steak nicely seared on the outside, without actually stepping outside.

Blue Cheese-Crusted New York Strip Steak

Blue Cheese-Crusted New York Strip Steak

In this recipe, I create a Blue Cheese-Crusted New York Strip Steak using nothing more than my oven broiler.  The result is a golden-brown steak crust that brings out the very best in any cut of meat.  And the best part is that you don’t even need to step outside to make it.  Perfect for those cold winter months!

Pan-Seared Oven Roast with Red Wine Reduction

An Oven Roast is even more delicious with a Red Wine Reduction Sauce that blends with pan juices. In this recipe I encrust an oven roast with thyme and rosemary, sear it on the outside, and oven-roast for 1 hour. I then use the same pan to create a rich red wine reduction sauce for drizzling on the oven roast.

Pan-Seared Oven Roast with Red Wine Reduction Sauce

Pan-Seared Oven Roast with Red Wine Reduction Sauce

In this recipe I take a small Inside Round Roast, pan sear it with an herb crust, and oven roast it to medium-rare perfection.  I then drizzle it with my own red wine reduction sauce and serve it with root vegetables and a side of couscous.  Click the link for the complete recipe and high definition video.

Veal Scallopini with Marsala, Gorgonzola, and Mushroom Cream Sauce

This is my take on an Italian classic.  The star of the show is the Veal Scallopini, which I have tenderized, coated in bread crumbs, and sauteed.  The dish wouldn’t be complete without a rich and creamy Marsala wine, Gorgonzola cheese, and Mushroom sauce, which adds earthy and balanced flavors to this dish.

Veal Scallopini

Veal Scallopini

Although the recipe works well with high-quality veal, chicken breast and even pork tenderloin chops would work too.  Click the link for the complete recipe and high definition cooking video.

Grilled Calamari Dressed in Lemon and Chili Vinaigrette

This simple Grilled Calamari recipe is dressed in a spicy and citrus-like Vinaigrette with Chili Pepper, Lemon Juice, and Orange Peel.  Its serves well as an appetizer or light lunch, and it’s perfect for serving at a summer barbecue because it literally takes minutes to prepare and grill.

Grilled Calamari Dressed in Lemon and Chili Vinaigrette

Grilled Calamari Dressed in Lemon and Chili Vinaigrette

As an added benefit, it’s actually a great low-fat alternative to the usual deep-fried calamari that doesn’t compromise on taste.  Click the link for the complete high-definition cooking video and recipe for this Grilled Calamari Dressed in Lemon and Chili Vinaigrette

Powered by WordPress | Find Wireless Deals at BestInCellPhones.com. | Thanks to iCellPhoneDeals.com Free Cell Phones, Find Highest CD Rates and Incinerador De Grasa Revisión