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When seared on the outside and left rare in the middle ahi tuna has a delicious meaty flavor and rich, buttery texture that will make even the most hardcore steak lover smile. This recipe is not only easy to make but takes just a few minutes to cook. It's a wonderful dish to serve guests who might be apprehensive about fish since it has very little fishy flavor if prepared correctly. A word about preparation: Seared ahi tuna is best cooked rare to achieve this signature meaty flavor and buttery texture. When it's overcooked and becomes too dry, that's when it...

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Ingredients: 10  scallops 3 slices bacon 10 ounces baby spinach 4 ounces mushrooms  butter Sea salt and freshly ground pepper  ~3/4 cup  apple cider ~2 tablespoons balsamic vinegar ~1 tablespoon honey Method Place scallops on paper towels and blot dry.  Lightly season with salt and pepper on both sides.  Set aside (keep on towels so they will stay dry, or they will not sear properly.) In a large saute pan, cook bacon until crisp.  Remove bacon, chop into bits (when it cools off) and set aside. Pour off all but about 2 tablespoons of bacon fat from the pan and reheat...

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This is a chicken recipe that can be done in the oven or on a grill. It has a very salty/vinegary taste and a crispy outside. To do on a grill, follow same recipe but you may use a folded foil 'pan' instead of a baking dish. Ingredients 2 cups Due Vittorie Apple Cider Vinegar 1 cup Azzuro Blend extra virgin olive oil 1 egg lightly beaten 3 tsp rock salt 1 tsp Herbes Chicken Rub from Raptor Rubs 8 boneless chicken thighs, skin on Method Prep time :  15 m  Cook time: 45 m  Ready In: 2 h   In a large...

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It’s time to dig out the slow cooker and make the most of cheaper cuts of meat. Get them chugging away early in the day, so that by dinnertime the house is filled with gorgeous savoury aromas and you’ll have everyone clamouring around. Ingredients 2.9 kg pork shoulder on the bone, skin removed 2 tsp salt 1 tsp fennel seeds 2 tbsp brown sugar 1 tsps moked paprika 1 tsp ground cumin 1/2 tsp black pepper, freshly ground 2 1/2 tbsp extra virgin olive oil 2 carrots, peeled and sliced thickly 2 sticks celery thickly sliced 2 onions, peeled and thickly sliced 1 cup apple cider vinegar arrowroot, for thickening (optional)...

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Find the chicken: the Italian chef Massimo Bottura has hidden its taste between colourful vegetables, creating a surprising chicken and vegetables recipe. For the broth Chicken bones of 8 chickens Scallion 1 bunch Ginger root 1 Leek 3 each Garlic head 1, cut in half Celery 1, whole Shitake mushrooms 200 g, dried Kombu algae 1 lead Salt to taste For the vegetables Daikon 1 Carrot 1 Celery 1 stalk Cucumber 1 Scallion 1 Koppert Cress 4 leaves Lemon Peel 1 blanched Violet flower petals of 1 Fennel 1 Ginger root 1 Balsamic vinegar to taste, Due Vittorie Oro Gold PREPARATION Boil the bones for about 6 hours, slowly, in a pot full of cold water. Then...

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