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Chef's Portfolio

This is a collection of amazing recipies, culinary adventures and articles updated on a regular basis.
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SPOT PRAWNS

April 6th, 2014

This recipe is a play on shrimp and grits. The ingredients I use in this dish highlight late Spring flavors. Spot prawns are best eaten raw or just cooked as in this recipe.

SPOT PRAWNS

House Applewood Smoked Berkshire Bacon, Porcinis, Corn, Mascarpone Polenta, Lemon Truffle Sauce
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JAPANESE INSPIRED SEAFOOD TRIO

April 5th, 2014

This is a great opening dish to start off a dinner party with. I place three of my favorite dishes I like to order when out to sushi on the same plate. Serve this with champagne or yuzu martinis.

JAPANESE INSPIRED SEAFOOD TRIO
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SPINY LOBSTER “PASTA PAELLA”

January 24th, 2013

This dish was inspired from Spain’s famous Paella. The rice however is substituted with beautiful squid ink stained fresh pasta. You could use a lot of other seafood ingredients in place of some of the following. Just make sure they are from a superior source. Shrimp, scallops, calamari are the first to come to mind. Read the rest of this entry »

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PRIME DRY AGED RIBEYE AND GRUYERE YORKSHIRE PUDDING

January 22nd, 2013

This is a play off the traditional prime rib served with a side of warm pop-over’s or Yorkshire puddings. You are guaranteed to make a few new friends with this appetizer version. The gruyere, truffle mustard, and shallot marmalade go great with the prime dry aged beef. Read the rest of this entry »

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RABBIT POT PIE

January 22nd, 2013

 This is a great American classic preparation to first introduce someone who has never tried rabbit. Maybe never mention the word rabbit if you have a less adventurous guest and let them rave about your creation. This recipe being chef driven is much more challenging than the traditional way of making pot pie. Although rabbit would work great in a more traditional recipe. This pot pie has been remodeled to ensure that every ingredient is properly cooked allowing this dish to have different textures and multiple flavors. I purchase my rabbits at a small farm that specializes in rabbit, quail, and chicken called Spur Valley Ranch in San Diego. These rabbits are so tender and succulent, almost if they were a cross between baby pig and chicken. Read the rest of this entry »

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TUNA TORO SASHIMI

January 6th, 2013

This dish can be made with any variety of sashimi. The key to this presentation is the frozen Himalayan salt block. The sashimi obtains the perfect level of saltiness from the block along with staying chilled. When using superior quality ingredient such as tuna toro this preparation allows you to taste the natural flavor of the fish where it can get lost by dunking it into heavy amounts of soy sauce.  If you don’t have the cash to purchase osetra caviar, use tobiko, aka flying fish roe. It comes in different flavors. I like the wasabi and yuzu varieties. Tuna toro may be hard to find and of course there always the case of sustainability, substitute your favorite sashimi and everyone will still love you. Read the rest of this entry »

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PIZZA

June 11th, 2012

PIZZERIA BLUEPRINT

If you were ever to open your own pizzeria here are the recipes to get started. Pizza starts with great dough and great sauce. I love to cook pizza in a wood fire oven that cooks at an extremely high temperature. You can you tube how to build your own brick oven for your backyard. Find someone you know who works with bricks and cement to help. Or better yet ask them to build it for you and offer them free pizza for life. As in all cooking its start by using ingredients that are in season and of superior quality. The more homemade charcuterie items that you make yourself the better. Mortadella, pepperoni, salami, bacon, guanacile, lardo, and prosciutto can all be tailored made to the style of pizza that you are going to showcase them on. When it comes to building pizzas less is more. Use ingredients that complement each other. Read the rest of this entry »

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CHICKEN POT PIE

June 11th, 2012

Buttery flaky pie dough, crispy sous vide chicken, spring peas, and smoky morels this pot pie can’t get much better. This recipe reflects the ingredients of spring; however other mushrooms such as chanterelles, black trumpets, or porcinis make great substitutes when in season.

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HALIBUT, PEAS, MORELS

May 30th, 2012

Sometimes some of the simplest dishes are some of the best dishes. When halibut first starts coming in early Spring from Alaska it’s hard to beat.  Peas and morels pair well with its buttery flaky flesh. Fava beans are an excellent substitution for the peas.

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PORCHETTA

May 30th, 2012

Porchetta is traditionally a whole side of the pig without the front and back legs. The loin is attached to the rib and belly meat. The rib bones are removed and the meat is seasoned, rubbed with garlic and herbs, then the belly is tied over the loin. While cooking the fat from the belly naturally bastes the meat as it browns and melts into the loin. A rotisserie is a great way to cook the porchetta. This recipe shows how to use a loin with a belly using activa “aka meat glue” which is a natural enzyme that glues the two cuts together. Porchetta is great served as an entrée or is perfect sliced for sandwiches on cibatta style buns.

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