05 Dec

Bodega Bay Omelet

What You Need 1 cup Whipping Cream 2 tbsp Buttermilk Ingredients for Bodega Bay Omelet 3 ea Eggs 2 oz Arugula 2 oz Bacon, crumbled 1 oz Goat Cheese...

05 Dec

Caldo de Rez

  6 pieces of beef rib, trimmed, cut 4″ x 1½” 1 lb. of rib roast, cut into 1″ cubes 1 tablespoon of beef base 1 cup of chicken...

05 Dec

Chipotle Cheese Swiss Fondue

3 ½ cups (14oz.) shredded swiss cheese 2 tablespoons all-purpose flour 1 cup white wine 2 teaspoons finely chopped garlic 4 teaspoons finely chopped chipotle chile 2 tablespoons chopped...

05 Dec

Crab Cake with Peach & Mint Relish

Ingredients: 5 oz. crab meat 2 oz. peach and mint relish .05 oz. micros greens Preparation Method: 1. Sear the crab meat and finish in oven. 2. Place relish...

05 Dec

Foie Gras Cuit au Torchon

1 lobe fresh Duck Foie Gras approx. 11/2 lbs. Milk, to cover the Foie Gras 2 tsp Kosher Salt 1/2 tsp fresh Ground Pepper 1/2 tsp Sugar 1 gal...

05 Dec

Chimichurri Sauce

Ingredients: ¾ cup olive oil ¼ cup wine vinegar ½ cup finely chopped onion ¼ cup minced parsley 1 teaspoon chopped oregano ¼ teaspoon cayenne 1 ¼ teaspoon salt...

05 Dec

Fig-aro Pizza

Ingredients for Fig-aro Pizza 16 oz Proofed Pizza Dough Ball 2 oz Extra Virgin Olive Oil 2 oz Grande Mozzarella Cheese 2 oz Grande Provolone Cheese 5 thinly sliced...

05 Dec

Spaghetti Carbonara

Ingredients for Marinade: 1 lb. spaghetti al dente 4 egg whites 8 oz. diced pancetta 6 oz. parmesan cheese 2 Tbsp. olive oil black cracked pepper to taste Preparation...

05 Dec

Citrus Crabcake

Ingredients: 2 pounds jumbo lump crab juice of 1 lime 4 green onion sliced 1 roasted red pepper diced 2 seedless roasted jalapenos diced 1 tsp chili powder ½...

05 Dec

Fresh Cod Brandade Fritters with Herb Aioli

Ingredients for Fresh Cod Brandade 16 oz Russet Potatoes, boiled and riced 4 oz Heavy Cream 3-4 cloves Garlic, minced 1-1 1/2 lbs. Fresh Cod, skinned & diced 2...

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