5 Star Recipe

When 4 Stars Just Aren't Enough

  • tuna-de-provenceTuna de Provence

    This recipe comes from a village in Provence in the South of France and is amazingly easy to create. With only a few ingredients, it is easy to pick out the flavors and is very clean.

    I used Yellow Fin Tuna that were fairly thick. Remember when cooking tuna, you want a little pink in the middle (like cooking a steak medium). Another trick is to lightly press down on the tuna, while in the pan, for a few seconds when you first drop them in.

    The side dish was yet another simple task. I took baby red potatoes, sliced them thin with my KitchenAid Mixer Slicing attachment. While in the mixing bowl, I drizzled olive oil and sprinkled sea salt on the potatoes. Mixed them and laid them out on an old cookie sheet and baked at 475 degrees.

    Ok, let’s get back to the fish. Tuna is straight forward, salt and pepper on each side and cook in olive oil. The flavors from the sauce is the icing on the cake.

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  • Chicken in butter sauce

    By Jeffrey Cameron

    Last night I got home and there was nothing thawed in the refrigerator; you know those nights where you just want to say crap! So rather than succumbing to laziness, I thought that I would thaw some chicken in hot water, and while not completely thawed, I would need to cook the chicken slower than normal.

    I put some basic ingredients together to braise the chicken: oil, garlic, shallots, wine, and this time butter. I had some butter left over from the holidays and this would be a good time to use it. Also I had some Sokol Blosser Pinot Gris left over from the night before and decided that would be good to glaze and the flavor is amazing as well.

    I used a little chicken broth to keep the sauce from becoming think, since I had to cook longer [chicken partially frozen].

    In the picture, notice how the butter really crisped up the chicken and made it a nice golden brown. Ok so here is what I did. This one is really easy.

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  • Chicken with Shrimp in White Wine Sauce

    This dish has an amazing sauce and can be made with either shrimp or crayfish. Don’t buy the peeled precooked shrimp. Get yourself the fresh shrimp with shell on, because you will need the shells for the sauce.

    This recipe takes a little effort and will take 30-45 minutes, so you may want to try it for the first time on a weekend when you can take your time.

    For the bouquet garni, I used parsley, oregano, and thyme.

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