Here is a simple recipe for one amazing sauce. Terrific on quail, peasant, duck or and old shoe!! Stuff is delightful….
On Today’s show I discuss how I make shrimp n grits, The grits have cheddar cheese and garden fresh chives along with some roasted red peppers. …
Bolognese sauce is a classic Italian recipe for meat sauce. Generally, it contains 3 types of ground meat; beef, veal, and pork. Sometimes the cook will substitute other meats such as wild boar, deer or other game meats….
This is a simple green salsa recipe that brings the flavor of the grill or broiler to the dish. I make this salsa each summer and even water bath can it to store for the winter. This is fabulous on scrambled eggs or in burritos….
This simple sauce is easy to make and absolutely delicious and addictive. PErfect on beans, burritos, eggs or anything that needs a tangy life. This recipe will last a year in the fridge because it has so much vinegar in it….
Chicken Piccata is a simple recipe with chicken breasts in a delicate sauce of butter, parsley, lemon and capers….
A delicious way to serve grilled chicken. This peanut sauce is awesome for chicken or tofu for vegetarians. The sauce is easy to make, healthy and you can freeze it for use in another recipe. …
Created By: Chef Keith Snow
This fall inspired dish is a classic in Italian culture. The simplicity and lack of a red sauce bedazzles many Americans. The addition of the brown butter sage sauce is sinful and unique. Try it today.
1 package of Organic Butternut Squash ravioli ( or make your own)
1 stick organic butter (unsalted)
zest of one organic lemon (if available)
3 or 4 sage leaves chopped up or chiffonade
a few tbs fresh parmigiana reggiano cheese
salt and pepper to taste
1. In a skillet over medium low heat melt butter. Continue to cook into it starts to brown and smell nutty and toasted.
2. Remove from heat, add zest, sage salt & pepper.
3. Toss in precooked ravioli, toss in butter sauce.
4. Plate up and add the cheese on top and some left over sage for garnish.
Created By: Chef Keith Snow
Chef Keith Snow demonstrates the proper way to make a perfect seared New York Strip Steak. These are topped with shoe-string sweet potatoes and a homemade steak sauce. Use any sauce you like, these steaks are delicious.
1 New York Strip Steak
2 tbs Pure Olive Oil
kosher salt to taste
black pepper to taste
1 tbs steak rub seasoning
1. Allow steaks to warm up to near room temperature.
2. Coat the steaks on each side with olive oil. Liberally season on each side with the steak rub seasoning (if you don’t have a seasoning like this, use salt, pepper, garlic, cayenne powder, onion powder).
3. Press the seasoning into the steaks with the tines of a fork.
4. Cook the steaks on a grill or cast iron grill top or pan until medium rare (135 degrees F), flipping only once. The seasonings should form a nice crust on each side.
5. Plate up the steaks as Chef Snow does in the video: on a bed of homemade steak sauce, topped with sweet potato pommes frites.
This is a delicious halibut with olives and capers. This tangy sauce is the perfect foil to the meaty Halibut. This olive sauce is rather exotic and you will find it to be delicious….