Archive for March, 2006

Seafood Risotto

A simple seafood risotto with bay scallops, shrimp and clams. Finished with a little heavy cream, butter and Parmigiano-Reggiano. There are also onions, garlic, tomatoes and red bell pepper in the dish.


Filet Mignon in a Green Pepper Corn Cream Sauce

A nice thick filet, rolled in cracked pepper corns, rubbed with crushed green pepper corns and then pan fried. The sauce is brandy and cream with Cremini mushrooms. The starch is fingerling potatoes pan fried with shallots to a golden brown, the shallots became crispy and almost like shoestring onions, the vegetable is sautéed asparagus.


BBQ Pork Shoulder Chop

The shoulder chops are a little bit of work to eat, but there’s lots of taste to be had. Rubbed with a little Barbarian’s Steak Spice, served along with a rosti like potato hash brown topped with some grilled fennel, simple boiled carrots and spaghetti squash sautéed with onions, white wine, chicken stock and finished with parsley and Parmigiano-Reggiano.


Braised Beef Short Ribs Fusilli Col Buco

This is pretty simple and very good on a cold evening. Braise some beef short ribs, shred the meat, make a sauce and cook up some pasta, in this case Fusilli Col Buco. The sauce and meat cling to the pasta and along with some Parmigiano-Reggiano you can’t beat it for taste.