Zucchini and Carrot Loaf, Lemon Glaze

Zucchini and Carrot Loaf, Lemon Glaze

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Herbed Roast Beef, Lemon Horseradish Cream

Herbed Roast Beef, Lemon Horseradish Cream

** Ensure your butcher does a good job cleaning the bones. If they are not cleaned properly, cover them with foil for most of the cooking process, otherwise, they will burn.** Members Only Content This page is only available to Inner Circle members. But fret not! You...
Parmesan Brussel Sprouts

Parmesan Brussel Sprouts

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Roasted Broccoli & Cauliflower Florets, Truffle & Soy Vinaigrette

Roasted Broccoli & Cauliflower Florets, Truffle & Soy Vinaigrette

** If your oven cooks slower, and 400f does not give you a good roast, use the temperature that works for you. The perfect outcome will be a charred vegetable that is not overcooked. ** Members Only Content This page is only available to Inner Circle members. But fret...
Steakhouse Mushrooms

Steakhouse Mushrooms

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Crispy Pork Belly

Crispy Pork Belly

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Smoked Turkey Chowder

Smoked Turkey Chowder

**When making the stock, to not let it boil. This will ensure the leftovers are moist and not overdone.** Members Only Content This page is only available to Inner Circle members. But fret not! You can join the Inner Circle right now and gain instant access. Join Now...
Rigatoni with Grilled Corn and Cotija

Rigatoni with Grilled Corn and Cotija

The Rigatoni dish came out delicious. At my current job we find the best SKU possible to develop our dishes. Often there is back and forth with the Chefs regarding what specific raw material they want to use. In this case, I wanted to use a frozen product and show...
Mediterranean Stuffed Acorn Squash

Mediterranean Stuffed Acorn Squash

The Acorn Squash is a great side dish or Entrée for lunch or dinner. When in season, the Acorn Squash has an amazing sweetness to it, and we highlight it during the roasting process. We use quinoa for the stuffing, we added great seasonal flavors. Instead of using a...
Honey Butter Drop Biscuits

Honey Butter Drop Biscuits

There are two types of Chefs. The Pastry Chef is a scientist, and they live by the recipe. Chefs that make savory food are free from following a recipe so strictly. Do not get me wrong we have to follow recipes but there is more leeway because baking and pastry is...
Cast Iron Ribeye, Mustard, & Peppercorn Pan Sauce

Cast Iron Ribeye, Mustard, & Peppercorn Pan Sauce

**This recipe is simple but follow it, step by step. It is important as it will make the difference in taste, texture, and overall quality.** Members Only Content This page is only available to Inner Circle members. But fret not! You can join the Inner Circle right...
Bucatini with Spinach Pesto and Zucchini

Bucatini with Spinach Pesto and Zucchini

** This pasta grew more than usual when I cooked it. Be mindful of the size pot you cook it in. Take into consideration the pan you use to sauté everything and combine. Split in batches based on the size of the cooking vessel. ** Members Only Content This page is only...
Pan Seared Zucchini Fritters

Pan Seared Zucchini Fritters

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Branzino & Grilled Salsa

Branzino & Grilled Salsa

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Chicken Piccata

Chicken Piccata

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Melon & Prosciutto Salad

Melon & Prosciutto Salad

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Pan con Tomate

Pan con Tomate

** You can use your favorite tomato for this. A vine ripe tomato will work, a Roma tomato will work, too. The most important thing is the ripeness.**   Members Only Content This page is only available to Inner Circle members. But fret not! You can join the Inner...