Traditional recipes

Grilled Clams with Lemon-Shallot Butter

Grilled Clams with Lemon-Shallot Butter


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When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.

Ingredients

  • ½ cup unsalted butter (1 stick), room temperature
  • ½ small shallot, finely chopped
  • 2 tablespoons finely chopped fresh chives
  • 2 tablespoons finely chopped fresh parsley
  • 2 teaspoons finely grated lemon zest
  • Kosher salt and freshly ground black pepper
  • Basil and parsley leaves (for serving)

Recipe Preparation

  • Mix butter, shallot, chives, and parsley in a small bowl. Add lemon zest and mix until well combined; season with salt and pepper.

  • Add butter mixture to bowl with Grilled Clams and toss to coat. Transfer to a serving platter and top with basil and parsley.

  • Do Ahead: Butter can be made 4 days ahead; bring to room temperature before serving.

,Photos by Michael Graydon Nikole Herriott

Nutritional Content

Calories (kcal) 310 Fat (g) 24 Saturated Fat (g) 15 Cholesterol (mg) 105 Carbohydrates (g) 4 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 18 Sodium (mg) 820Reviews Section

Roasted Salmon With White Wine and Lemon Butter Sauce

Individual portions of salmon are roasted in the oven and then served with a buttery and refreshing white wine and lemon butter sauce. The aromatic sauce has both creamy and acidic notes in it, complementing the fish so well.

You guys! I’m so excited to share this recipe with you. I absolutely love seafood and salmon is one of my favorites. Not only does it taste phenomenal and have amazing texture, it’s also so simple and quick to prepare. Like I mentioned before, being a night nurse has made me appreciate these quick weeknight dinners and because of that, I have an abundance of them up my sleeve.

I roast the fish in the oven, first by preheating the oven to a roaring 500 degrees, and then decreasing the heat to 250 degrees Fahrenheit and cooking the fish at that low temperature. The salmon is SO JUICY. Four of the best accompanying flavors to salmon are all combined in this super sauce – white wine, lemon, butter and fresh herbs.

Served with a luscious white wine and lemon butter sauce, the salmon is coated with a punch of fresh, aromatic flavor. It’s also so creamy and velvety but the tartness cuts through the richness of the salmon.
Ingredients:

4 portions of salmon fillets

6 1/2 Tablespoons butter, cut into 1 Tablespoon chunks

1 Tablespoon fresh parsley, minced


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Whisk together the garlic, capers, lemon juice, and extra virgin olive oil. While the fish comes out of the oven, splash the juice from the recipe back into the frypan to make sauce.

Step 1. Melt 2 Tbsp. of butter in it over medium heat until sizzling.

Step 2. Now add the garlic and shallot, sauté them until soften, lowering the heat if needed, almost for 1 minute.

Step 3. The Sprinkle flour in pan, cook, stirring, for additional 2 more minutes.

Step 4. Now Whisk in the dry wine along with the chicken stock, bring the heat up the heat to high and till the liquid begins to boil, make sure to scrape browned bits from the bottom of the saucepan.

Step 5. Lower the heat to medium-high continue to cook, without a lid, until it’ reduced by ½ in about 7 to 10 minutes.


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DINING OUT A Chef-Owner's Straightforward Menu

THE Wyckoff Inn, in the hamlet of Sherman in northwest Connecticut, is the kind of discovery one always hopes to make while driving through the countryside.

We happened upon this small white clapboard inn on a recent Saturday night. It was early and only one other table was occupied. "Oh-oh," we feared, "maybe there's a message here." But by the time we left, after a relaxed three-course dinner, the small dining room and the few tables in the separate bar were filled and the decibel level was rising. For diners in the area and from across the New York State line, the Wyckoff Inn is a major gathering place.

With good reason. The chef and owner, Richard Wyckoff, cooks with care and all the dishes tasted freshly prepared, with natural flavor if not great flair. The menu is as straightforward and low key as the cooking style, with many familiar and comforting favorites -- smoked trout, grilled shrimp, clams casino and the like -- but with several original creations as well.

A positive signal came early with the basket of warm rolls and cloudlike bites of minute poppyseed-lemon muffins. Then came the starters, which were just the right size to tickle the appetite, but not so large that they dimmed prospects of polishing off our entrees. A salad plate of crunchy fried calamari with a mild, fresh-made tomato-based dip as well as half a rack of Wichita-style ribs, lean and meaty, painted with a zesty barbecue sauce, and a whole artichoke with a balsamic vinegar-roasted garlic clove dip: all were gratifying and without overkill. The artichoke, for example, had been cooked in salted water with a dash of vinegar, which gave the leaves a piquant edge.

Alaskan salmon and wild rice cakes surprised us because we misread the menu as salmon accompanied by wild rice cakes. The dish, a combination that turned out to work well, consisted of a single well-browned cake of flaked salmon mixed with wild rice, with a large mound of extra wild rice on the side. Just as pleasing was the Sacramento salad, a generous patchwork of artichoke hearts, strips of roasted red pepper and two smooth rounds of fresh mozzarella cheese set off by a perky balsamic vinaigrette.

All entrees were preceded by a choice of house or Caesar salad, both fresh, vibrant and of modest size. The house salad was a mixture of greens, the Caesar an appropriate combination of romaine lettuce, garlic and croutons in an anchovy-accented, cheese-creamy dressing.

One of the more imaginative entrees was sea scallops Margarita, sauteed in a delicious sauce of tequila, garlic, lime juice, shallots, coriander and tomato. Veal Richard offered tender escalopes with prosciutto, mushrooms and spinach in a succulent white wine-cream sauce. Soft-shell crabs meuniere delivered two large crabs, sauteed with a crisp edge, in a rich white wine-lemon-shallot-butter sauce. All the entrees were served with a mound of fluffy rice freckled with bits of wheatberry and tomato pasta.

Grilled salmon was moist and lightly cooked, as requested, but the exterior had charred fragments with a burned taste that even a first-rate roasted red pepper sauce could not mask.

Desserts are made by the chef's mother and all had a fresh-made taste. A standout was the chocolate espresso cheesecake, deeply flavored and light textured. Apricot almond cake with a whipped cream frosting featured light, spongy cake with apricot layers and the perfume of almonds. Grandmother's double chocolate cake had the thick, fudgy frosting that a true lover of chocolate revels in, and the cake itself was moist and fine textured. The strawberry-rhubarb pie was served ice cold, which somewhat inhibited the fresh fruit flavors from singing forth, though the crust was a good one. Two three-course dinners cost $56.35 before tax, tip and drinks. There is a full bar and a rudimentary wine list priced from $12 to $30. The Wyckoff Inn is as pleasant an experience as a passerby might hope for.

Sherman Common (Route 37 East), Sherman. 350-5232.

Atmosphere: A white clapboard country inn with exposed beams, soft lighting, lace cafe curtains, fresh flowers on each table.

Service: Cheerful, helpful and knowledgeable.

Recommended dishes: Fried calamari, Alaskan salmon and wild rice cakes, Wichita-style ribs, artichoke with balsamic vinegar, Sacramento salad, veal Richard, sea scallops Margarita, soft-shell crabs meuniere, chocolate espresso cheesecake, grandmother's double chocolate cake, apricot almond cake.

Price range: Lunch entrees $5.50 to $10.95, dinner entrees $14.95 to $16.95.

Credit cards: All major cards.

Hours: Noon to 3 P.M. Wednesday through Sunday, 5 to 9 P.M. Tuesday through Thursday, 5 to 10 P.M. Friday and Saturday, 3 to 8 P.M. Sunday. Closed Monday and Tuesday at lunchtime.

Wheelchair accessibility: Ground-level access. A LA CARTE

The former Tom E Toes (64 Main Street, rear New Canaan 966-3333) has a new name, Primo Amore, a completely new menu (a greater variety of pizzas with more imaginative combinations plus pastas and other dinner choices) plus a spiffed-up decor. It is now possible to dine al fresco at tables along the walkway to the restaurant.


Food, Glorious Food

Jax Mag’s Food Issue
A city that stretches across more than 800 square miles means hungry diners have many options and many miles to travel to reach them all. Undeterred by $4 gas and a lack of reservations, the intrepid Jax Mag crew set out to present a delectable collection of 100 local dining hot spots in a variety of categories. Some are fancy, some are anything but. All have something special that caught our eye and taste buds. Comfort foods, messy grub, quick lunches, business dinners, chef specialties, hot wings, vegan havens and late night haunts—all this and more are presented on the following 14 pages. Yes, you’re going to need extra napkins for this one.

100 Great First Coast Restaurants, Eateries, Bakeries, Chefs, Takeout Joints, Diners, Dives & Drive-ins…

Northeast Florida and seafood go together like shrimp and grits. If you have a hankerin’ for something salty and tasty, there are numerous options from which to choose. Here’s a select menu of area eateries that know a thing or two about fish, shrimp, scallops, crabs…

The Reef Restaurant
4100 Coastal Hwy., Vilano Beach, 824-8008
The Reef is a gem south of Ponte Vedra. In a region with too few oceanfront restaurants, this one stands out with linen-covered tables, beautiful views, a huge deck, expansive menu and weekend entertainment.
Jax Mag Pick: Catalonian Zarzuela seafood stew of lobster, prawns, clams and mussels in an almond and saffron broth

Bistro Aix
1440 San Marco Ave., San Marco, 398-1949
This San Marco standout is named after the French town of Aix-en-Provence, and mixes flavors of California’s wine country with Mediterranean-inspired cooking. Though not a “seafood” restaurant, the menu features notable items like oak-fired fish on goat cheese-smashed potatoes, arugula and Reed’s Cara Cara citrus broth.
Jax Mag Pick: Blue Hill Bay mussels steamed in white wine, thyme and garlic with saffron aioli, served with French fries

Azurea at One Ocean
One Ocean Blvd., Atlantic Beach, 249-7402
The signature dining space at the swanky One Ocean Resort, the chefs at Azurea draw inspiration from around the world. The lounge is both cozy and chic and the views are sublime. Chilled cucumber gazpacho and Maine lobster risotto, anyone?
Jax Mag Pick: Caribbean wahoo with citrus marinated hearts of palm and passion fruit buerre blanc

Whitey’s Fish Camp
2032 CR 220, Orange Park, 269-4198
Boaters and campers are welcome at Whitey’s, a waterside landmark that serves tasty eats and sells bait. The atmosphere is super casual and family-friendly. Fried catfish is a house favorite, as is the Florida gator tail, soft shell crab, clam strips and the fish sandwiches. Try the fried pickles. Jax Mag Pick: Steamed shrimp boil with Creole sausage, corn, potatoes and veggies

The Blue Fish
3552 St. Johns Ave., Avondale, 387-0700
The overall themes of Blue Fish? You guessed it, the color blue and fish. From the napkins to the lighting fixtures, the inviting color scheme creates a cheerful and attractive atmosphere in the heart of Avondale. The menu caters to most palettes with dishes such as white cheddar mac and cheese with shrimp and scallops, oysters Rockefeller, crab cakes and fish tacos.
Jax Mag Pick: Old Bay Mixed Grill with the day’s fish catch, shrimp and sea scallops marinated in Old Bay seasoning, Key lime juice and olive oil

O.C. White’s
118 Avenida Menendez, St. Augustine, 824-0808
The Oldest City is blessed with an abundance of good dining spots. Count O.C. White’s among them. The restaurant overlooks the city marina and the historic (but new) Bridge of Lions. The conch fritters appetizer is a nice way to start a meal, perhaps followed by a plate of locally caught coconut shrimp.
Jax Mag Pick: Sautéed shrimp Abaco with garlic, mushrooms, diced tomatoes and artichoke hearts in a light cream sauce

Chart House
1501 River Place Blvd., Southbank, 398-3353
The interior alone of the Chart House makes a visit to the waterside restaurant worth it. The view of the St. Johns River is pretty good, too. The parmesan encrusted snapper Hemingway topped with jumbo lump crab, diced tomatoes and lemon shallot butter is a Chart House classic.
Jax Mag Pick: Ahi nachos with seared tuna served atop fried wontons with pickled ginger and wasabi cream

Blackstone Grille
112 Bartram Oaks Walk, St. Johns, 287-0766
How about fresh oysters and shrimp wrapped in thick smoked bacon and served with Creole mustard tartar sauce and sweet chili sauce? Or perhaps grilled salmon in a balsamic vanilla syrup topped with creme fraiche, mango, cucumber dill salsa, served with couscous, spinach and asparagus? Yes, please!
Jax Mag Pick: Breaded shrimp sautéed in a caviar sake cream sauce with crispy walnuts, served with mixed veggies and saffron rice

Aqua Grill
950 Sawgrass Village, Ponte Vedra Beach, 285-3017
After more than 20 years in operation, the crew at the Grill knows what customers enjoy. The extensive menu features aged steaks, live Maine lobster, chowder, clams casino, shrimp pot stickers and crab cakes. After an “Aqua-Tini” or two, you may not want to leave.
Jax Mag Pick: Baked Appalachicola oysters with smoked bacon, roasted veggies and garlic Hollandaise sauce

Cap’s on the Water
4325 Myrtle St., Vilano Beach, 824-8794
The food’s darn tasty at Cap’s. But the location is the real standout. Tucked against the Intracoastal and shaded under a canopy of oak branches, the rambling restaurant is a little hard to find and even harder to leave at meal’s end. To get there, take A1A north of St. Augustine and turn at the castle.
Jax Mag Pick: Horseradish-crusted, flash-fried grouper served over whipped potatoes and fried spinach in a sweet vanilla rum sauce

Saltwater Cowboys
299 Dondanville Rd., St. Augustine, 471-2332
Another Oldest City eatery that’s a bit hard to find is Cowboys. Again, this one’s worth the journey. The house spicy red clam chowder leads the menu, followed by a mix of barbecue faves, grilled meat, Florida “Cracker” fare and a boatload of seafood. Try the deviled crab and, when in season, the Louisiana crawfish.
Jax Mag Pick: Fried soft-shell crabs with Cowboy’s citrus and horseradish “rebel” sauce

Ocean 60
60 Ocean Blvd., Atlantic Beach, 247-0060
Chef Danny Groshell’s menu draws flavors from Latin American, Asia, Sicily and everywhere in between. For example, diver scallops dusted with a Japanese seven-spice blend served over chilled lo mien salad with scallion and vietnamese ginger broth. The dining is equal parts artsy, funky and sophisticated, perfect for the beach locale.
Jax Mag Pick: Pan-sautéed Mayport shrimp tossed with garlic, roasted tomato butter, parsley, chili flakes and olive oil, served over linguine with shaved parmesan reggiano

Mitchell’s Fish Market
5205 Big Island Dr., St. Johns Town Center, 645-3474
Mitchell’s is a national franchise operation, but without the cookie-cutter vibe. Smartly dressed servers and an upscale interior complement the bustling bar and a lengthy menu of ocean favorites. The crab, spinach and artichoke dip appetizer and the Chesapeake Bay crab cakes are Mitchell’s classics. They serve “turf” items as well. But you don’t go to a steakhouse and order fish, right?Jax Mag Pick: Sam Adams beer-battered fish and chips with sea salt French fries, hushpuppies and creamy cabbage coleslaw

Bonefish Grill
10950 San Jose Blvd., Mandarin, 370-1070 2400 S. 3rd St., Jacksonville Beach, 247-4234
Another popular upscale franchise name, the wood-burning grill is the focal point in the Bonefish kitchens. Grouper, halibut, sea bass, salmon, trout—what’s cooking on any particular night varies depending on the season and the day’s catch.
Jax Mag Pick: Crab crusted orange roughy with white wine lemon sauce, served with garlic whipped potatoes

Marker 32
14549 Beach Blvd., Intracoastal West, 223-1534
The menu is always changing at Marker 32, a name derived from its waterside location. On your next visit, expect culinary creativity like broiled oysters with bacon, shrimp and sun dried tomato, Bahamian style cracked conch with spicy red pepper aioli, grilled Scottish salmon filet with shallot dill butter, crushed potatoes and steamed veggies.
Jax Mag Pick: Blue crab cakes with caper dill aioli, crushed new potatoes and steamed spinach

Mezza Luna
110 N. 1st St., Neptune Beach, 249-5573
You don’t get much more “cozy” than the red brick, exposed beams and warm woods that dress the interior of Mezza Luna. The covered patio is pretty darn cozy, too. The menu tilts to Italian fare with pastas and pizzas. However, when you’re located just a minute’s walk to the beach, seafood lures plenty of diners. Steamed mussels, pan-seared grouper and linguini and clams are top choices.
Jax Mag Pick: Crispy vagabond calamari with lemon, basil and marinara

Salt Life Food Shack
1018 Third St., N., Jacksonville Beach, 372-4456
“Shack” is a misnomer for this casually chic and big eatery. The vision behind the restaurant is more than food, it’s about creating a lifestyle one that includes tasty bites of bahamian conch chowder, shrimp and chorizo nachos, oyster shooters, beer can chicken and wood-grilled baby back ribs.
Jax Mag Pick: Caliche’s Poke Bowl with marinated tuna served with steamed spinach over sticky rice, topped with diced avocado and green onion

Down-home cuisine comes in many forms, but we’re particularly fond of most anything loaded with carbs, deep-fried and served with a smile.

It wasn’t that long ago that an order of chicken wings meant they would be prepared Buffalo-style—deep fried and coated in a spicy hot and buttery sauce. One could adjust the level of heat but that was about it. Today, wings are sold just about everywhere and come in more flavors and varieties than ice cream. Recently, Jax Mag traversed the River City in search of tasty chicken bites. After many miles traveled—and even more napkins and discarded bones—we settled upon seven purveyors offering different culinary takes on the humble wing. Here they are, along with a quick critique of our order (from top).

pass the napkins.

Silverware? No thanks. These five grub halls revel in their messy, hands-on glory.

Night owls looking for a break from standard 24-hour diner fare face a bit of a dilemma in a town where many restaurants turn out the lights long before midnight. But there are a handful of eateries that cater to the (very) early morning crowd.

An herbivore’s guide to dining in Jacksonville.

25 of the top chefs in Jax dish out personal tips for the everyday home cook, advice earned from years on the frontlines of top local eateries.

“My Le Creuset braising pan is indispensable. I love that it can go from stove top to oven, and is then beautiful to serve from.”Liz Grenamyer, executive chef of Bella Sera

“Don’t head to the grocery store with a recipe in hand. Head to the grocery store or farmer’s market and look for what’s in season, buy it, then go home and look up recipes to figure out what you’re going to make with your fresh, locally grown produce.”Brian Siebenschuh, executive chef at Restaurant Orsay

“I personally like Misono knives one of the most well-established Japanese knife producers. Quality craftsmanship, and they hold a great edge. Also, look for specialty products at Whole Foods and independent Asian markets. I always find interesting things to cook there, and always for a great price.”Sam Efron, executive chef at Taverna

“My favorite cooking tool is the Kom Kom Miracle Knife. It’s made in Thailand, and it does so many things. I use it to shred fruit and vegetables to make cucumber or papaya salads, and core apples or tomatoes. Every house should have one.”Aura Sellas, chef and owner of Taste of Thai

“When serving dishes that need to be kept warm, or re-heated, meat holds well. Vegetables don’t. You can’t keep heating them up, because they get mushy. Meat holds longer, and even starches like potatoes hold heat pretty well.”Shawn Stoddard, owner of Anthony’s Gourmet Catering

“Source out the actual and authentic ingredients to make global dishes. Don’t try to cut corners when doing authentic cuisine. Nowadays people travel more, so they can taste the difference.”Pete Silvano, executive chef at Blu Tavern

“One of the things we teach at the studio is how to entertain without being chained to the stove for your entire dinner party. There’s a reason restaurants have staff present at noon when they open at 5 PM it’s called prep time, and the home cook can do this, too. Resist the urge to go for the fewest-ingredients, two-step recipe and find something that you can begin the preparations for a few days in advance, and build up to the final cooking.”Andrea E. Rosenblatt, head chef of A. Chef’s Cooking Studio

“Thai food is about flavor and using the freshest ingredients. It’s not heavy, but light and healthy. Fresh ingredients make great food. Most of our ingredients are organic.”Guy Boonsanong, executive chef at Buddha’s Belly

“Whenever roasting any large meat, from chicken, to pork, to beef, brine the large muscles in a seasoned salt water 24 hours in advance. Make brine with one cup of kosher salt to seven cups of water, simmered for two minutes. Additional seasonings are limitless, from citrus to herbs and berries. Cool the brine before adding the meat.”Steven Gaynor, executive chef at Biscottis

“When working with dried chili peppers, soak them in hot water. When you’re ready to make sauce, use the water as well. The chili extracts into the water, so you get the full flavor of the dried chili. Use that to make sauces and salsa.”Kennon Reed, kitchen manager at Cantina Laredo

“Depending on the dish, cooking is all about time and temperature. A delicate dish doesn’t need to cook for three hours at 400 degrees. Take care of the ingredients while you’re cooking. You can go to any restaurant and get chicken it’s all about the presentation and flavors.”Chris Faurie, executive chef at Corner Bistro

“Rosemary, thyme and garlic enhance the flavor of meat. When possible, use homemade mozzarella—we use it in many dishes on the menu, and it’s made fresh every day.”Julio Echeverri, chef de cuisine at Enza’s Italian Restaurant

“When adding Asian flavor to your repertoire, always start with ginger, garlic and scallions. Those flavors are the basis for all Asian dishes. We’re always talking about it, thinking about it, tasting it.”Dennis Chan, executive chef and owner of Blue Bamboo

“Everybody likes to BBQ at home. Use wood charcoal I recommend mesquite wood. If you use that instead of bricks, the mesquite has fewer chemicals and gives a nice flavor to hot dogs, burgers or anything else on the grill.”Breno Verlangieri, owner and meat chef at Espeto

“Put salt, pepper and olive oil on everything. Just like the old give and go in basketball, that’s all you ever need to know.”Dwight Delude, owner and executive chef of Dwight’s Bistro

“Use sofrito, olive oil, garlic, bell pepper and tomatoes to add Cuban flavor. For example, when making chicken and rice, start with the sofrito. It gives that combination of flavor to the food. The big basis in any Cuban kitchen is sofrito.”Silvia Pulido, owner of Havana-Jax Cafe

“I enjoy cooking with a lid. When I do that, it creates condensation and steam that makes fish puff up with moisture. I have the same All-Clad brand pan that I’ve been using for years. It has a heavy bottom, so it heats up evenly and stays hot. Most recently I started experimenting with the Staub line that I picked up at Williams-Sonoma. I bought a heavy cast-iron skillet with a lid on it, as well, and I’m finding the same success with it.”Matthew Medure, executive chef and owner at Matthew’s Restaurant

“Serving large crowds is a matter of making sure the head count is correct ahead of time. Don’t miss anything. Communicate with guests and make sure that everyone is on the same page about what is being prepared. Make sure the communication line is open.”Mark Sofia, executive chef at The Hilltop

“The fewer the ingredients, the better. A lot of ingredients are versatile. A piece of high-quality fish can be served raw in a tartare, or in a ceviche, or grilled with fresh lemon and olive oil, or fried quickly in a nice batter. The cleaner the taste, the less you have to do with it. I like to buy fish from Fisherman’s Dock—those guys know fish, and they know what to look for. Reaching out to local fishermen is so important.”Eric Fritsche, executive chef at Patio at Pastiche

“I like to work with a lot of fresh herbs, lemongrass and Thai basil. We also do a lot with Thai eggplants. They’re round and green instead of purple, and they have a different flavor and texture. They’re a bit firmer and not as mushy, and the flavor works well in our curry.”Susie Sysouvanh, executive chef at Indochine

“We do a lot with cilantro and cumin, not just in Spanish dishes but also in Mediterranean, Italian and French dishes. It’s a subtle thing that sometimes can’t be identified quickly. We coarsely chop it and fold it into our tapenade. It makes a beautiful flavor and great color.”Chris Cantabene, executive chef and owner at Raintree

“I like the Sho Chiku Bai brand of sake, especially the Gin Jo flavor served cold. It goes well with edamame, grilled salmon teriyaki, tuna sashimi and the hummer roll (tuna and avocado, deep-fried, topped with shrimp sauce, spicy crab salad and scallions).”Jon Won, owner and executive chef at Sake House

“Stay true to Southern flavors, and use local and sustainable ingredients. Our signature spices are salt and pepper, and I love cooking with bacon grease and bacon fat.”Nick Robson, executive chef at Speckled Hen Tavern and Grille

“Trial and error has created some of my best dishes. One of our popular appetizers, Mayport shrimp and grilled polenta, was created with the idea of using local shrimp. We wanted to do a shrimp and grits type of dish, but we didn’t have the grits we wanted that day so we improvised and used polenta.”David Seavey, executive chef at North Beach Bistro


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Grilled Pork Chops With Grape & Fig Chutney

Grilled Pork Chops With Grape & Fig Chutney

Grilled Pork Chops Filled with Sundried Cranberries (Bobby Flay)

Grilled Pork Chops Filled with Sundried Cranberries (Bobby Flay)

Grilled Pork Chops Filled with Sundried Cranberries

Grilled Pork Chops Filled with Sundried Cranberries

Crunchy Pork Chops With Garlicky Spinach and Tomato Salad

Crunchy Pork Chops With Garlicky Spinach and Tomato Salad

Crunchy Pork Chops with Garlicky Spinach and Tomato Salad (Nigella Lawson)

Crunchy Pork Chops with Garlicky Spinach and Tomato Salad (Nigella Lawson)

Grilled Sweet and Tangy Pork Chops (Patrick and Gina Neely)

Grilled Sweet and Tangy Pork Chops (Patrick and Gina Neely)

Pork Chops with Garlicky Broccoli

Pork Chops with Garlicky Broccoli

Grilled Pork Chops with Sweet Peach Sauce

Grilled Clams with Lemon-Shallot Butter - Recipes

Zuppa di Pomodoro (v) Homemade Tomato Soup, Sicilian Oregano 10

Il Polipo - Char Broiled Octopus, Poached Potato, Spicy Sopressata, Vinaigrette Dressing 20

Antipasto Il Cielo - Assortment of Aged Italian Meats, Buffalo Mozzarella, Grilled Vegetables, Pesto & Olive Crostini 20

Calamari Fritti - Fried Calamari with Spicy Tomato Sauce 18

Burrata Pugliese - Burrata, Heirloom Tomatoes, Oil Cured Olive Crumble, Basil Oil 18

Barbabietola - Roasted Baby Beets, Toasted Hazelnuts, Aged Goat Cheese, Lemon & Shallot Dressing 16

La Patrizia - Romaine Lettuce, Beets, Corn, Avocado, Tomatoes, Lime Citronette 16

- add grilled salmon 28

-add grilled chicken 21

Carciofi - Fresh Shaved Artichoke, Arugula, Parmigiano Topped with Freshly Squeezed Lemon 16

Cesare - Chopped Romaine, Diced Tomatoes, Shaved Parmigiano Cheese and Toasted Ciabatta Bread 14

-add grilled salmon 26

-add grilled chicken 18

Mixed Green Salad (v) - Organic Local Baby Greens, Balsamic Vinaigrette 11

-add grilled salmon 23

-add grilled chicken 16

Bucatini all&rsquoAmatriciana - Bucatini Pasta, Pancetta, Onions, Plum Tomatoes, Touch of Spice 26

Spaghetti & Meatballs - Spaghetti Pasta with Meatballs in a Tomato Sauce with Parmesan Cheese 24

Penne Arrabiata - Penne Pasta in a Spicy Tomato Sauce 18

Bolognese - Spaghetti Pasta with a Ground Filet Mignon Bolognese 28

Linguini alle Vongole - Linguini Pasta with Sauteed Clams in a White Wine Sauce 26

Bucatini al Pesto - Bucatini Pasta, Pesto Sauce, Pine Nuts 29

Risotto ai Funghi Porcini - Arborio Rice, White Wine, Porcini Mushrooms 28

Pappardelle al Cinghiale - Homemade Pappardelle, Roasted Wild Boar, Natural Aus Jus, Barolo Wine 34

Salmone - Grilled Norwegian Salmon, Sardinian Fregola, Heirloom Tomato Salpicon, Oil Cured Olive Sea Salt 36

Il Branzino - Grilled Whole Mediterranean Sea Bass, Sautéed Spinach, Cherry Tomatoes 40

Aragosta del Cielo - Grilled Whole Maine Lobster, Candied Lemon Peel, Organic Salad, Orange Vinaigrette 56

Linguini ai Frutti di Mare - Linguini with Mixed Seafood, a Light White Wine Sauce, and Tomato Concasse 42

Pappardelle Sorrentina - Whole Main Lobster, Homemade Pappardelle Pasta, Cherry Tomato Sauce

Chicken Milanese - Breaded Chicken Served with an Arugula and Cherry Tomato Salad and Lemon Citronette

Agnello - Roasted Australian Lamb Chops Sweet Potato, Roasted Vegetables, Barolo Wine Reduction 52

Filetto di Manzo - Grilled 8oz Prime Beef Filet Mignon, Sautéed Spinach, Mashed Potatoes, Bordelaise 54

Costata di Manzo - Grilled 22 Ounce Bone in Rib Eye, Caramelized Onions, Arugula, Mosto d&rsquoUva 62

Jidori Chicken Tenders - with Mashed Potatoes and Baby Carrots 18

Penne Pomodoro - Penne Pasta with Marinara Sauce 14

Tiramisu - Lady fingers lightly dipped in espresso, layered with fresh mascarpone, and a fresh berry compote 10

Biscotti - Freshly baked homemade biscotti sprinkled with powdered sugar 10

Cuore di Cioccolata - Heart shaped flourless chocolate cake layered with dark chocolate mousse and fresh raspberries 18

Panna Cotta - Traditional Piedmont Vanilla Bean Pudding with Fresh Berries & Sugared Rose Petals 12