Poolside chicken Sandwich
Grilled Chicken on a Poppy Seed Kaiser Roll
Shishito Peppers, Mozzarella, Pesto, Arugula, Garlic Mayo
It’s hot here in Vegas. The pool is officially open. And we are grilling everything in sight. Yesterday’s lunch was a delightful grilled chicken sandwich on a grilled kaiser roll with peppery arugula, herby pesto, gooey mozzarella, garlicky mayo, and a little surprise from grilled shishito peppers. Shishitos are thin-walled mild peppers with a fresh green vegetal flavor and just a whisper of heat. Every once in a while, though, you’ll come across a hot one!
Grilled Chicken Sandwich with Shishito Peppers Recipe
Continue reading “Poolside Chicken Sandwich”
BLT Pasta Salad with Fresh Corn
A Crowd-Pleasing Side Dish For BBQ
Every year on the last Monday of May, it is our duty to honor those who have laid down their lives to defend our freedom and ensure our liberty. Simultaneously we celebrate Memorial Day weekend as the official start of the summer BBQ season.
In addition to serving awesome grilled foods, fantastic side dishes, and refreshing drinks, we proudly display the American flag and observe a minute of silence at 3:00 PM to honor and remember those who have died in service to our nation. We dedicate the celebration to our fallen heroes. Thank you for your service….
BLT Pasta Salad Recipe
Continue reading “BLT Pasta Salad with Fresh Corn”
Fried Matzo Balls
Caviar, Sour Cream, Hard-Cooked Egg Yolk, Chives
If you’re making lots of matzo balls for Passover, roll a few more and…OMG fry some! You and your family will be delirious with these morsels of deliciousness. It’s worth the extra effort and second step to fry them to get a golden crispy crust and then adorn with some fancy toppings.
Fried Matzo Balls Recipe
Continue reading “Fried Matzo Balls – Fancy Style”
Ultimate Bistro Salad:
Salade de Laitue
Living whole heads of Bibb lettuce, high quality vinaigrette components, and the synergistic combination of a few fresh herbs result in a deceptively simple yet exquisitely balanced salad, one that is the best imaginable of its kind. Period.
Chef Thomas Keller writes in his fabulous bistro cookbook Bouchon, “The word laitue comes from the Latin word for milk, from the milky juices some lettuces can exude. Hearty, buttery Bibb leaves are a good example of the rich juicy quality lettuce can have. They’re so big and rich, in fact, that this salad almost qualifies as a meal in itself.”
Salade de Laitue Recipe
Continue reading “Ultimate Bistro Salad: Salade de Laitue”
Petite Lobster Tail, Velvety Asparagus Cream, Caviar
Looking for a stunning start to your next dinner party? To entertain in the New Year in style? Replace that ubiquitous dinner salad with a petite lobster tail atop a luscious asparagus cream at your next soirée. Even if it is just a soirée for two…
Lobster and asparagus have always made a stylish pair, so here asparagus is turned into a luxurious cream sauce while a fancy petite lobster tail becomes a posh vehicle for caviar.
And the beauty of this dish it that it is equally exquisite served either hot or cold. Depending on the occasion, the weather, your menu, your mood… whatever it may be – choose the hot or cold version for your very elegant first course.
Petite Lobster Tail Recipe
Continue reading “Petite Lobster Tail, Asparagus Cream, Caviar”
What to Serve with Caviar?
Caviar is always a good idea. And they don’t always have to be the most expensive fish eggs on the block. A jaunty presentation with several great accompaniments, and a favorite sparkling wine or chilled vodka can make for a most memorable experience.
Purists prefer to eat expensive caviar off the back of the hand, between the index finger and thumb so as to enjoy that pure unadulterated burst of the sea.
But it is also quite fun to put out many accompaniments and let your guests experiment with their own special pairings and combinations. Try fresh-shucked oysters with a dollop of crème fraîche topped with caviar. Or maybe a warm blini with butter, hard-cooked egg yolk and finely minced onion with caviar on top…
Perhaps 2021 will be a year to indulge and to allow oneself to enjoy life’s finer pleasures… and not wait for a special occasion?
Continue reading “What to Serve with Caviar”
Chilled Soup Bliss
Beet, Fennel, Kefir, Sour Cream
Horseradish, Lemon, Garlic, Dijon Mustard
You can chug this chilled soup from a tumbler and be in heaven, but ladle it into cold shallow bowls and garnish with some fantastic accompaniments, and it will be one of the most extraordinary hot weather soups you’ll serve this summer.
It is garnished with a dizzying array of chopped hard boiled egg, a kefir drizzle, radish, sliced pickles, lemon, chives, and fennel fronds.
The best part is the mind-blowing complex flavors with tangy notes from the kefir, earthiness from beets, hints of anise from fennel, a pungent kick from the Dijon mustard and a peppery kick from the horseradish.
The second best part is how easy it is to make. Combine the soup ingredients in a blender until smooth, chill until nice and cold – and there you have a perfect summer soup… simple and easy enough to enjoy for lunch today or with jazzy garnishes that make it elegant enough to serve at your next al fresco dinner party.
This recipe was inspired by the famous Eastern European Cold Beet Soup called Holodnik. I add fennel, Dijon mustard, garlic, and prepared horseradish to the traditional ingredients for a more spicy and complex flavor profile. Chopped bread & butter pickles replace the usual cucumber to add sweet and sour elements.
Chilled Beet, Fennel, Kefir Soup Recipe
Continue reading “Got a Blender? Make this Cold Soup!”