February 2018

Pan Seared Branzini with Tomato Caper Sauce & Couscous

Score skin of each fillet making sure not to cut too deep. Season both sides with salt & pepper. Heat a large sauté pan over medium high heat, add the olive oil. When oil starts to shimmer, place fillets in pan skin side down and press lightly to keep skin from curling.

Herb Breaded Shrimp with Cannellini Bean Salad and Arugula

Valentine’s Day Chocolate Covered Strawberries and Pretzels

Line a sheet tray with wax paper, parchment paper, aluminum foil or a silicon mat. Rinse the strawberries and dry them well. Lay strawberries out on a clean dry towel or paper towels. Strawberries should be dry before they’re dipped in the chocolate.

Honey Sriracha Chicken Wings

Preheat oven to 425°F. Prepare a sheet tray with parchment paper or aluminum foil on bottom with wire rack on top. If you don’t have a wire rack, use non-stick aluminum foil. Mix the baking powder, salt, pepper smoked paprika and garlic powder in a small bowl.

Philly Cheesesteaks

Heat the oil in medium sauté pan over high heat. Add the peppers and cook until soft. Season with salt and pepper. Place the meat in the freezer until slightly hardened. This will make it easier to get thin slices, which is key. Remove from freezer and thinly slice the meat against the grain.