Glazed Lamb Chops with Turnip Puree and Broccoli Rabe

Single cut lamb chops cook fast and tastes great. This dish takes 30 minutes to prepare, costs $20 and feeds 2 people.

Mint Peach Glaze
1 cup organic chicken stock
1/2 shallot diced
1 teaspoon peach preserves
1 tablespoon fresh mint, chopped

In a small sauce pan reduce the stock with the shallots. Once it is reduce to 4 tablespoons of liquid add the preserves and mint. Turn off the heat and let stand, season to taste.

Pan Seared Lamb Chops
6 single cut Australian lamb chops
1/2 teaspoon coriander
salt and pepper
2 tablespoons olive oil
1 tablespoon butter

Season chops with coriander, salt and pepper. Start a large frying pan on medium high. Once very hot add oil and butter and lamb chops. Let cook for 3 to 4 minutes on each side or until golden. Glaze with mint peach sauce. Set aside to rest for 5 minutes.

Turnip Puree
2 organic turnips, diced
1 shallot, diced
2 cloves garlic, chopped
1 tablespoon cream cheese
1 tablespoon butter
1 tablespoon heavy cream
salt and pepper

Put turnips, shallots and garlic in a medium pot with cold water. Bring it to a boil and then turn to medium and cook until turnips are fork tender. Strain and place the cooked veggies into a food processor with cream cheese, butter and cream plus salt and pepper. Puree until smooth.

Broccoli Rabe
1 bunch rapini (broccoli rabe)
1/2 shallot
2 cloves garlic
1 tablespoon butter
2 tablespoons olive oil

Start a medium saute pan on low and add oil, butter, shallots and garlic. Let cook for 15 minutes until it almost is melting. Blanch broccoli rabe in boiling water for 3 minutes and cool immediately in an ice and water bath. Drain and dry the broccoli rabe. Turn up the heat on the saute pan to medium high and toss in broccoli rabe and saute for 5 minutes, season and serve.

This is probably the best looking and tastiest dish anyone can make in a half hour. Buon Apetito!

Pan Seared Grouper with Watercress, Sprouts and Jicama Salad

This is a great lunch or early dinner salad that packs protein and tons of flavor. This feeds 1, costs $10 and takes 30 minutes.

Pan Seared Grouper
6 oz piece of grouper
2 tablespoons butter
2 tablespoons olive oil
salt and pepper

Preheat the oven to 350. Heat a medium sautee pan to medium high heat. Season grouper with salt and pepper and sear about 4 minutes on each side. Place the pan in the oven and let cook another 7 minutes. remove and let rest 3 minutes and serve.

Watercress, Sprouts, Jicama and Pear Salad
1 bunch babay organic watercress
1 bag organic sunflower sprouts
1 jicama root, julienned
1 red bartlet pear, sliced
2 tablespoons of shelled hemp seeds
1/4 white onion, thin sliced

Tangerine Vinaigrette
2 tablespoon tangerine-clementine juice (oj is an ok substitute)
1 tablespoon white balsamic vinegar
salt and pepper
1 pinch fresh thyme
2 tablespoon extra virgin olive oil

Mix all greens with jicama and pear. Toss with dressing and then toss in hemp seeds and mix once more. Top with grouper and enjoy.

Buon Apetito!

Breaded Turkey Breast Filet with Creamed Mushrooms and Onions

This turkey breast is a quick and tasty alternative to chicken. This recipe feeds 2 costs $10 and takes less then 30 minutes.

Breaded Turkey Breast
1 Trimmed turkey breast sliced into 3 cutlets
1/8 cup olive oil
1 cup panko bread crumbs
1/4 cup flour
1 egg, scrambled
salt and pepper

Start a large saute pan on medium heat and add olive oil. Season turkey breasts with salt and pepper, dip in the flour, then the egg, then the breadcrumbs. It is important the that you push down hard on both sides to get a good coating of breadcrumbs. Once the oil is hot add the cutlets in making sure not to overcrowd the pan. Cook about 5 to 7 minutes on each side or until golden brown. Set a side on paper towel to rest for 5 minutes.

Creamed Mushrooms and Onions
1 package organic white button mushrooms, sliced
1/2 organic white onion, chopped
1/2 cup dry white wine (sauvignon blanc)
10 leaves fresh basil
1 teaspoon crushed red pepper
1/2 cup heavy cream
3 tablespoon butter

Start a medium saute pan on medium heat. Add 2 tablespoons of butter and 1 tablespoon of olive oil. Add mushrooms and onions and let cook till caramelized, about 10 minutes. Add white wine and let it cook off. Then add the salt and pepper and crushed red pepper. Now add the cream and 1 tablespoon of butter. Let it cook down to the desired consistency. I like it a little thicker, more of a topping then a sauce.

Buon Apetito!

Guava Glazed Duck Breast with Celery Root Puree, Asparagus and Leeks

Here is an amazing slow roasted duck dish. This dish is fairly easy to make and takes less then an hour. It costs $30 and feeds 2.

Guava Glazed Duck Breast
2 Breasts of duck, scored
1 cup fresh guava juice, reduced to half
2 teaspoon peach preserves

Preheat the oven at 350. Start a medium frying pan on medium high heat. Heavily season the skin side with salt and pepper. Once very hot add the duck breast skin side down. Turn down the heat to medium low and let the fat render off of duck, cook for 15 minutes and spoon out excess fat as necessary. Reserve this fat for use later in the cooking. Mix the reduced guava and peach preserves. Turn the duck over and glaze with the guava peach mixture. Place the pan in the oven and let cook for 10 minutes. Remove glaze again and let stand for 5 minutes. Slice and serve.

Celery Root Puree
1 celery root, about 1/2 lb, diced
1/4 organic white onion, diced
2 tablespoon butter
2 tablespoon cream cheese
salt and pepper

Fill a medium pot with cool water and add onion and celery root. Turn to high and bring to a boil, turn to medium and let cook for 15 minutes or until celery root is tender. Strain out the water and then add butter, cream cheese, salt and pepper to the celery root and onion and puree in a food processor.

Duck Fat Asparagus
1 bunch of asparagus, trimmed and washed
2 teaspoons duck fat

Blanch asparagus by placing in boiling water for 3 minutes and then plunging them into an ice bath. Start a medium saute pan on medium and add duck fat. Once hot add asparagus and cook for 5 minutes, season with salt and pepper.

Butter Poached Guava Leeks
1 large leek, sliced
1/4 white onion, sliced
2 tablespoons of butter
1 teaspoon duck fat
1/4 cut of guava juice
1 tablespoon of peach preserves

Start a medium saute pan on medium and add butter and duck fat. Add leeks and onions and let slow cook for 15 minutes, stirring often. Turn up heat and add guava juice and peach. Let cook 10 more minutes. Season with salt and pepper.


Buon Apetito!

Hogfish with Orange Cauliflower "Cous-Cous", Rock Shrimp and Cilantro Butter

I found some fresh hogfish (a rare find) at the local supermarket and got inspired. Hogfish are reef fish that only eat shellfish so they have a distinct rich flavor. This is also why I added the rock shrimp to the dish. The cauliflower cous-cous is simply the florets of cauliflower lightly pulsed in a food processor. Once pulsed the florets breakdown and look just like cous-cous. This dish takes 30 minutes, costs $15 and feeds one.

Pan Seared Hogfish
1 filet of fresh Hogfish
1 teaspoon olive oil
1 teaspoon butter
salt and pepper

Preheat the oven to 350. Start a medium pan on high heat. Add butter and olive oil. Once very hot place fish skin side sown in the pan and let cook 4 minutes. Turn over and place the whole pan in the oven for 8 minutes.

Orange Cauliflower Cous-Cous
1 head orange cauliflower (you can use white also)
1 ear bi-color corn
1/4 red onion
2 cups of water
salt and pepper

Remove the stems from the florets of the cauliflower so you have mainly all florets. Place the florets into a food processor and pulse lightly until the mixture is broken down and looks like cous-cous. Remove the corn from the cob and finely dice the red onion. Place water, cauliflower, corn and red onions in a medium sauce pan. Add salt and pepper and turn up the heat to medium high. Bring to a boil and then turn to simmer and let cook for 5 minutes or until tender but still firm. Drain, season again and serve.

Cilantro Butter Poached Rock Shrimp
4 tablespoons butter
1 tablespoon olive oil
2 tablespoons white wine
1/4 lb fresh rock shrimp
2 tablespoons fresh cilantro chopped
salt and pepper

Add butter, oil and wine to a small sauce pan and turn to medium low. Once warmed add shrimp and cilantro with salt & pepper. Let cook for 8 to 10 minutes. Remove and serve.

The hogfish was tender with a distinct meaty flavor. The rock shrimp were soft and buttery and the poaching liquid was used as the sauce. The cauliflower added some earthyness and the corn a touch of sweetness. All in all and great and delicious dish. Buon Apetito!!

Alaskan Halibut with Wild Rice, Zucchini and Arugula Puree

I have really been getting back into eating fish. Its delicious, nutritious and easy to prepare. Halibut is a cold water fish that is very delicate. It can easily be over cooked and ruined so pay attention to the cook time and the fish itself while cooking. I had this beautiful organic wild rice also so I decided to make them a team. This dish takes 45 minutes, costs $20 and feeds one.

Pan Seared Alaskan Halibut
1 6oz Alaskan Halibut Filet
1 teaspoon olive oil
1 teaspoon butter
salt and pepper

Pre heat the oven to 350. Start a saute pan on medium high heat. Add oil and butter the season the fish with salt and pepper on each side. Once the pan is hot add the fish and let cook for 4 to five minutes or until golden. Turn the fish and place the whole pan in the oven for 10 minutes. Remove and delicately serve.

Wild Rice Pilaf
1 cup long grain organic wild rice
3 cups cold water
1/2 cup chopped fresh basil

Rinse the rice well in cold water. Start a sauce pan with 3 cups of water and a cup of the wild rice. Bring to a boil then cover and turn down to simmer. let it cook for 45 minute to an hour or until rice grains have popped and are tender. Drain then add salt and the chopped basil. Serve warm or cold.

Butter Poached Zucchini
1/4 cup yellow squash, chopped
1/4 cup zucchini, chopped
1/8 cup red onion, chopped
1/8 cup fresh tomato, chopped
1/8 cup vegetable stock
3 tablespoon butter

Start a small saucepan on medium low. Add stock, butter, onions, zucchini and squash. Let cook for 20 minutes stirring occasionally. Then add the tomatoes and let cook ten more minutes. Add salt and pepper to taste.

Arugula Puree
1 cup arugula, rough chopped
1/8 cup vegetable stock
1 teaspoon onion, finely chopped

Add all ingredients to a small saute pan and turn to medium. Let cook ten minutes or until arugula is very soft. Puree in a food processor then strain. You as a garnishing sauce.

After putting this all together I was pleasantly pleased at how well it all worked together. The buttery vegetable with the buttery fish was rich and the earthyness of the wild rice made a great combination. Buon Apetito!!

Scallops and Prosciutto on Whipped Potatoes with a Fig-Apricot-Mustard Vinaigrette

This savory and rich dish is a great lunch or early dinner combination. It whips up pretty quick and tastes amazing. The key to the dish is the quality and freshness of the scallops. These are u-10 scallops, or under 10 per pound so they are quite large. I also used fingerling potatoes for the whipped potatoes which gives them more body and a richer flavor than other potatoes. This take 1 hour, costs $20 and feeds one.

Pan Seared Scallops
3 u-10 sea scallops
1 teaspoon butter
salt and pepper

Preheat the oven to 350 degrees. Score each scallops by cutting a 1/16 inch checker board pattern into one side of each scallops. Season with salt and pepper. Get a large frying pan very hot on medium high heat. Once really hot add the butter and then the scallops cut side down. Let them cook without moving them to 3 to 5 minutes or until a very golden brown. Turn them over and then place the whole pan in the oven for 7 minutes or until cooked to desired tenderness. Do not over cook them!

Whipped Potatoes
4 medium fingerling potatoes, sliced
1/8 of a red onion, sliced
4 cloves garlic, rough chopped
2 tablespoons olive oil
2 tablespoons butter
1/8 cup heavy cream
1/4 teaspoon fresh chopped thyme

Start sliced fingerling in a pot of cold water and salt on high heat. Bring to a boil and turn to medium high for 25 minutes or until potatoes are fork tender. Start a small saute pan on low and add olive oil, red onion and garlic and let cook 20 minutes or until very tender. Drain cooked potatoes and place in a strong food processor then add cooked onions, garlic and olive oil, butter heavy cream, thyme and salt and pepper to taste. Blend until smooth, about two minutes, adjust seasoning and add more cream if they are too stiff.

Fig-Apricot-Mustard Vinaigrette
1 teaspoon, organic fig jelly
1 teaspoon, whole grain mustard
1/2 teaspoon, dijon mustard
1 teaspoon, apricot juice
1 teaspoon, white balsamic vinegar

Mix all ingredients well in a small bowl. Brush on scallops before placing them in the oven. Top scallops with this sauce when done.



To Plate this whole thing up I place three small mounds of potatoes, then topped that with the center portion of the prosciutto, topped it with a scallop and then some of the mustard sauce. My fresh marjoram is flowering so I added some fresh marjoram flowers to give the dish some added beauty. This is a great appetizer or entrée for a relativly small amount of work. Buon appetito!!

Roasted Chicken with Easter Radishes, Sunchokes, Golden Beet Puree and Pomegranate Sauce

I am making back to back posts to get back into the swing of blogging. I used the leftover golden beets from yesterday to make the puree. I also used the actual radishes today, where I used the greens from the radishes yesterday. Easter Radishes are multi colored and not so bitter radishes that can be eaten raw or cooked. Sunchokes are a tuber that taste very similar to artichoke when roasted. This dish takes 1 hour, costs $15 and feeds 2.

Roasted Chicken Legs
2 Bell & Evans Chicken leg quarters with skin on
1 tablespoon olive oil
salt, pepper, paprika, cumin and coriander

Preheat oven to 375. Seasonal legs liberally with the seasoning mix. Start a medium frying pan o medium high. Once it is very hot add the oil and place the chicken in skin side down. Let it cook about 3 minutes and then without turning to chicken, place the whole pan in the oven. Let that cook for 12 minutes and then flip over and let cook three more minutes. Remove and let rest 5 minutes and serve.

Roasted Radishes and Sunchokes
1 bunch organic easter egg radishes
4 sunchokes
1 teaspoon olive oil
salt and pepper

Preheat oven to 375. Thoroughly warm radishes and sunchokes. Slice in half and place face down of a foil lined then oiled baking sheet. Salt and pepper the tops and place in the oven for about 40 minutes. Once tender remove and serve.



Golden Beets Puree
1 cup roasted golden beets
1/4 cup fresh papaya
1/8 cup heavy cream
1 teaspoon chopped parsley
salt and pepper

Puree beets, papaya, cream, parsley, salt and pepper. Warm and serve.

Pomegranate Sauce
1 cup vegetable stock
1/8 cup pomegranate juice
1 teaspoon parsley
salt and pepper

Add stock and juice to a small sauce pan on medium low heat. Let it reduce to 1 tablespoons and then add herb and salt and pepper to taste. Serve over the chicken.

This meal was packed with vitamins and minerals as well as flavor. I normally do not eat radishes in this way but they were tender and delicious. The chicken skin was perfectly crispy and the meat was moist inside. All together it was a successful dish and part of my healthier diet. Enjoy!

Grassfed NY Strip with Golden Beets and Field Greens

This is my first post on a while. Life and work have been hectic, but I found some time to make this steak and veggie plate before work yesterday. Grassfed beef is less fatty then regular, corn fed beef. I have always found it to be a bit tougher then regular meat but it has more flavor and health benefits over conventional beef. WholeFoods had great organic golden beets with the greens still attached so I used these greens along with the greens from the easter radishes I bought and some black kale to make the sauteed vegetables. This meal costs $20 take 1 hour and feeds 1.

Roasted Golden Beets
1 bunch organic golden beets
1 teaspoon olive oil
1 tablespoon kosher salt

Preheat oven to 375. Wash beets thoroughly and slice in half. Place beets flesh down on a foil lined baking sheet and add salt and olive oil. Let them bake for 45 minutes, then loosly cover with aluminum foil and let bake for 15 more minutes or until tender. Let them cool slightly and peel off the skin with your hand or with a pairing knife. Add salt and serve.



Sauteed Field Greens
1 bunch of organic beet greens
1 bunch of organic radish greens
1 bunch organic black kale
5 cloves garlic
1/4 organic white onion
1 tablespoon olive oil

Thoroughly clean and wash the greens. Chiffonade or shred the greens into thin strips. Start and sautee pan on medium low and add oil, onion and garlic. Let that cook for 15 minutes or until tender and then turn up the heat to medium high. Add the greens and sautee quickly, about 3 minutes. Salt and pepper to taste.

Grassfed NY Strip
1 8oz grassfed NY strip or sirloin

Season steak with salt and pepper. Place the steak on a baking rack and place in the oven with the beets for 10 minutes. Remove the steak and sear in a hot frying pan, about 2 minutes on each side. Remove and let rest for 5 minutes. you can sear it first or last, I did it last to experiment with a suggestion a friend made. It came out ok but I will sear it first in the future so I can control the internal temperature better.

This healthy, vitamin and protein packed lunch was easy to make and the beets were delicious. The greens came from parts of the vegetables that most people throw away so it was a side dish for free. Check out the close up on the golden beet to see how beautiful they turned out. Enjoy!

Avocado, Tomato, Grapefruit and Lime Salad

This refreshing salad is a great for a light lunch or snack. The citrus works perfectly with the rich Florida avocado and the micro herbs from my garden added some freshness, a key ingredient for the freshricks blog. This costs about $5 takes 15 minutes or less and feeds 1.

Avocado Grapefruit Salad
1 organic roma tomato
1/2 ripe Florida avocado
1/2 grapefruit, segmented
1 lime, segmented
1 tablespoon micro basil, thyme, and marjoram

Meyer Lemon Citrus Vinaigrette
1 teaspoon fresh lime juice
1 teaspoon fresh grapefruit juice
dash white balsamic vinegar
1 tablespoon meyer lemon olive oil (or EVOO)
pinch of finely chopped parsley
salt and pepper

Slice the avocado and tomatoes and place on the plate. Season well with salt and pepper. With a knife cut the skins of the grapefruit and limes off. Using a small pairing knife cut out the segments of fruits so there is no white, these are called supremes. Mix the grapefruit and lime supremes and place over the avocado and tomato. Use some juice from the grapefruit and limes to make the vinaigrette. Mix all the listed ingredients and spoon over the plate. Garnish with the micro greens.

This quick and easy dish was perfect for after a day at the beach. try this before a fish dinner or when you need a healthy alternative to the norm. Buon Apetito!

Strawberry Banana Papaya Smoothie

I just got out of the gym and needed to feed the beast. This is frozen strawberries, banana & papaya with almond milk, coconut water, pea protein powder and some ice. Great taste plus great for you. Enjoy!

Turkey and Provolone on an English Muffin

This quick and easy open face sandwich is a good change of pace from my grilled sandwiches. I first toasted the english muffins then I used mesquite turkey breast, fresh tomatoes, some agave dijonaise (dijon, mayo and agave nectar) then some fresh thai basil from my herb garden. Finally I topped it with some great provolone cheese and melted the cheese for a few minutes to create the see through effect. A great lunch on a rainy day like today. Enjoy!

Mustard Crusted Swordfish with Brocolini

Swordfish is amazing. The supermarket had some really fresh pieces so I picked up a single steak and made a quick and delicious lunch. Swordfish can be overcooked quickly which ruins the taste so be careful to follow the cook times. Brocolini is a cross between regular broccoli and Chinese broccoli and can be bitter if not cooked properly. This dish cost $15, takes 30 minutes and feeds one.

Garlic Brocolini
6 cloves of garlic, sliced
2 tablespoons of olive oil
1 package brocolini, washed
salt and pepper

Start a medium saute pan on medium low and add the garlic and oil, let cook 15 minutes or until garlic is lightly toasted. Start a large pot of heavily salted water as well. When water is boiling and the brocolini and let cook for 4 minutes. Remove and plunge into and ice bath (1/2 ice and 1/2 cold water in a large bowl). Once cooled remove and drain. Add brocolini to the garlic and olive oil and let cook for 5 minutes, add salt & pepper to taste.

Mustard Crusted Swordfish
1 teaspoon of butter
1 teaspoon olive oil
2 tablespoons stone ground mustard
1 teaspoon siracha hot sauce
1 6oz piece of swordfish
1 tablespoon butter

Preheat the oven to 350 degrees. Start a small saute pan on medium high heat. Season swordfish fillet with salt and pepper. Once pan is very hot add the oil and butter. Then add the swordfish and let cook 2 minutes on one side and then flip. Add mustard and siracha mixture to the top of the fish and place the whole pan in the oven for 7 minutes. Remove pan from the oven and place fish on a rack to rest. In the same pan add the extra tablespoon of butter and a teaspoon of the mustard. let cook for 2 minutes and stir. Spoon on the side of the fish as a mustard brown butter sauce.

This was a quick and easy dish that made me remember why I love swordfish so much. The brocolini was tender and not bitter at all. Overall this was the best tasting dish I have had in a while. Enjoy!

Curried Carrot Soup

I had accidentally bought a new bag a of carrots last time I went to the grocery store when I already had a bunch so I had to do something with them. Carrot soup was what I decided on. I have a lot of spices so I made my own curry style seasoning mix. This easy recipe cost $10, makes 10-12 servings and takes 45 minutes or less.

Organic Curried Carrot Soup
2 tablespoons olive oil
1 organic leek, rough chopped
1 organic white onion, rough chopped
2 lb organic baby carrots
4 cups vegetable broth
1 cup heavy cream
1 cup water
-Curry Seasoning Mix-
3 teaspoons kosher salt
1 teaspoons black pepper
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon garam masala
1/2 teaspoon coriander
1/2 teaspoon chili powder

Start a large (5-8qt) sauce pot on medium and add oil. Add onions and leeks and let cook until tender, about 5 minutes. Add curry seasoning mix and toss. Add carrots and toss with onions and leeks. Add broth, cream and water and turn to medium low (3.5 of 10). Let cook about 25 minutes or until the carrots are fork tender. Add to a blender in batches and puree until smooth. Add puree mixture back to the sauce pot. Add water to get desired texture and let cook for 10 minutes. Add some yogurt or heavy cream for garnish. I also threw in some fresh thyme leaves from my garden to add freshness.

This can be done with store bought curry powder or you can skip the curry all together. It turned out very tasty and not too "carroty" tasting with a little heat on the end. Enjoy!

Ricotta Gnocchi with Gorgonzola-Red Pepper Cream Sauce

Gnocchi are usually made with either potato or ricotta cheese. I chose to go with ricotta cheese because its faster and much less work then doing potato gnocchi. I had a few friends over for dinner and they all helped in making the dinner a success. The gnocchi with sauce cost about $20, feeds 5 (with leftovers) and takes about 1.5 hours total.

Ricotta Gnocchi
1 lb of whole milk ricotta, strained and drained for 1 hour
2 cups semolina flour (you can use AP flour)
4 eggs
1 cup finely grated Parmesan cheese
2 teaspoon kosher salt
1 teaspoon black pepper
2 tablespoons garlic oil with fine chopped garlic pieces

Start a large pot of heavily salted boiling water. For the garlic oil start a small saute pan on low and add 2 teaspoons of chopped fresh garlic and three teaspoons of oil. Let it cook until garlic is softened, about 15 minutes and let cool. Mix all of the ingredients very well in a large bowl. You should have a very soft dough. Scoop out little balls with a spoon and place on a well floured baking sheet. It is easier to work with the dough if your hands are a little wet. Once portioned, roll each piece into a round ball. You can mark them with a fork or just put a little indent into them to give them some design. Place then in the boiling water for about 5 minutes or until tender. Serve immediately and top with the Gorgonzola red pepper sauce.

Gorgonzola - Roasted Red Pepper Cream Sauce
1/2 cup chicken stock
1 cup heavy cream
3 oz Gongonzola cheese, chunked
1/4 cup grated Parmesan Cheese
1 roasted red pepper, diced
salt and pepper

In a small Sauce pan add chicken stock on medium and let reduce to half. Add the cream and turn the heat down to medium low. Let that cook for 10 minutes. Add the two cheeses and whisk that into the cream mixture until smooth. Now add the red peppers with some salt and pepper. Let that cook ten more minutes and serve on top of the gnocchi. Top it with some fresh thyme.

Thanks to Dana, Shawn, Brett and Gerri for the wine, help and company. Dana made a great scallop, arugula, lemon and caper salad to compliment the rich gnocchi. We served broccoli rabe as a side dish and we also made some garlic bread with the leftover garlic oil which was perfect for soaking up the Gorgonzola cheese sauce. All in all it was a great meal with great friends. Buon Appetito!

Prime Filet Mignon with Roasted Root Vegetables

This is a fairly simple meal to make and takes less then an hour in total. Plus it has some great impact on whoever you are making for so it is a great "date night" meal. I found some nice prime filet mignon at the grocery store this time and paired it with various root vegetables like carrots, garlic, sweet potato, fennel and shallots. I made an easy sauce of reduced chicken stock, fennel and garlic. All together it makes a great meal. It cost about $20 feeds one and takes about 1 hour.

Roasted Root Vegetables
1/2 fennel bulb, sliced into 3/4 inch rounds
1 medium sweet potato, sliced into 3/4 inch rounds
6 medium baby carrots
6 cloves of garlic
3 shallots, peeled
1 teaspoon brown sugar dissolved in 3 teaspoons of water

Preheat the oven to 400 degree. Place all the vegetables on a foil lined baking sheet sprayed with a little vegetable oil. Roast the veggies, minus the garlic for 30 minutes. Remove from the oven and baste with the sugar water mixture. Add garlic to the baking sheet and let it cook for 20 more minutes. Remove and salt and pepper the veggies, serve immediately.

Filet Mignon
1 6oz filet mignon
salt and pepper
1 oz vegetable oil

Start a medium sautee pan on medium high heat and add the oil. Season the meat with salt and pepper. Once the pan is screaming hot sear the filet for 2 minutes on each side then roll it in the pan to sear the sides. Place it in the oven for 10 minutes. remove at let rest at least 7 minutes. Slice in half and top with some sea salt and fresh cracked pepper.

Fennel Garlic Sauce
1 cup chicken stock
1/4 cup chopped fennel
3 garlic cloves
1 tablespoon red wine vinegar
1/2 tablespoon of butter

In a small sauce pan start chicken stock and vinegar on medium and reduce to half. Add fennel and garlic and continue reducing until about 1 tablespoon of liquid is left. Take off the heat and remove the fennel and garlic. Once cooled a bit whisk in the butter and add salt & pepper. Serve over steak and vegetables. This will take about 350 to 40 minutes.



I made a little arugula salad with cucumber, tomatoes and onions in a balsamic vinaigrette as an appetizer. I used the fennel frawns as a garnish for the dish because I had them from the fennel bulb. This quick and easy steak dinner is a great way to impress without much work or clean up. Buon Appetito!

Antipasta Sandwich

I was given some great Italian meats and cheeses so, surprisingly, I made a sandwich. I layered Mortadella, Sopresasta, and Prosciutto with heirloom tomatoes, Robiola cheese, Buffalo Mozzarella, micro basil, thyme, marjoram and some balsamic aioli. Chunks of Parmesano Reggiano were the side dish.

Rosemary Ham and Maple Roast Turkey with Asiago Cheese

Another in the long line of panini sandwiches. This one has some delicious rosemary ham and maple roast turkey with heirloom tomatoes, honey mustard, and some asiago cheese on potato bread. I threw in some nice red cherries to make it a meal. Enjoy!

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Mahi-Mahi with Raw Kale Salad

Florida mahi-mahi, aka dolphin fish, is a clean tasting, firm white fish that is usually fresh and reliable buy from the grocery. I made a blackened style seasoning and coated the fish with it. I served it with some kale salad which has the highest vitamin and mineral content of any vegetable. Check out the link for more info. This meal cost $15 takes about 30 minutes to make and feeds 1.

Pan Seared Blackened Mahi-Mahi
2 oz vegetable oil
10oz Mahi-Mahi filet
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon kosher salt
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon dry thyme
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon coriander
1/4 teaspoon cayenne pepper
1/4 chipotle pepper
1/4 sliced red onion
1 bunch of parsley

Preheat the oven to 350 degrees. Turn a medium sautee pan to medium high heat and add the oil. Mix the seasoning together and coat the fish on each side. I like the taste of the fish so I didn't completely coat fish but you certainly can if you wish. Once the pan is very hot place the fish in and let it cook for 3 to 4 minutes or until golden. Now flip the fish and let cook for 3 more minutes. Then add the red onions and parsley and place the fish on top of the onions and parsley. I do this to impart some flavor and to keep the fish from over cooking on one side in the oven. Now place the whole pan in the oven and let it cook for 10 minutes. Remove from the oven and put it on the plate with the kale salad.



Raw Kale Salad
3 large organic Kale leaves, destemmd and leaves chopped
1 lemon, juiced
1/4 red onion, thin sliced
3 teaspoons extra virgin olive oil
salt and pepper to taste

Mix lemon juice and oil with salt and pepper. Add red onion and lemon juice and toss well. Do this first and let it sit for at least 20 minutes while you prepare the fish. this will soften up the kale and make it much more palatable. Strain out the lemon juice and serve on the plate.

This was a really healthy lunch after a long workout and right before work. It is loaded with omega 3's, vitamins, minerals and protein. All part of a healthy diet and a step on the road to being in the best shape of my life. Enjoy!

Prime Roast Beef and St. Andre Cheese on Rye

This awesome sandwich was made with a few of my favorite ingredients. First, prime rare cooked roast beef from my local supermarket, Epicure, is the best roast beef I have ever tasted. Second is St Andre cheese. St Andre is a triple cream cheese, which means it has 75% fat content, which means it tastes amazing. You can usually find it in the grocery store cheese section. I also threw in some parsley for color and for a sharp contrast between the creamy cheese and rich meat. The bread was a whole wheat rye. For a dressing I made some creamy horseradish sauce which added spiciness and moisture. Overall this is in the top of the lifetime favorite sandwiches. Enjoy!

Creamy Horseradish Sauce
2 teaspoon prepared horseradish
2 teaspoons of sour cream
1 teaspoon chopped parsley
1/4 teaspoon Dijon mustard
1 dash Worcestershire sauce
1 dash white vinegar

Mix it all together and put on anything!

Cedar Plank Salmon

This is a really quick and easy recipe. It's kind of cheating but who said there were rules to this cooking at home blog anyway. I found this vacuum packed and frozen salmon on a cedar plank in my grocers frozen seafood section. I just saw a special on TV about how quality frozen and smoked salmon is because it is packaged immediately after being caught, directly at the source. I decided to give it a try and was pleasantly surprised. This cost $10, takes 20 minutes and feeds 1.

Cedar Plank Salmon

1 10oz cedar plank salmon, defrosted overnight in the fridge
1/2 cup light sour cream
1/2 lemon, juiced
2 tablespoons fresh parsley, chopped
salt and pepper to taste

Preheat the oven to 430. Open defrosted salmon and place on the middle oven rack. Let it cook for 14 minutes. While it is cooking; mix the sour cream (you could use yogurt or creme fraiche) lemon juice, parsley, salt and pepper and let stand for 10 minutes. Remove the salmon and garnish with the cream sauce and some sliced lemon.

This is super easy and was one of the best tasting salmon pieces I have had in a long time. The salmon is wild (not farm raised) and meat had a great texture. I already stocked up on a few more so I have a great meal in a few minutes when I don't feel like going all out cooking. Enjoy!

Huge Prime Rib-Eye with Roasted Fingerling Potatoes, Sunchokes and Shallots

It took a while to make this first post of the New Year so without further ado lets get it started. We got these two 38oz prime grade rib-eyes from Epicure. I also found some sunchokes, or Jerusalem Artichokes, which are a rare find. They are tubers that taste exactly like artichoke heats when roasted. Fingerling potatoes are a small finger sized potato with a creamy texture and a touch of sweetness. I also made a red wine - balsamic reduction to compliment the slow cooked steak. This takes about 2 hours, cost $150 (steaks are about $100 of that) and feeds 4 hungry people.

Red Wine - Balsamic Reduction
1/2 bottle of red wine, I used Valpolicella a light Italian red wine
1 cup balsamic vinegar
2 cups beef stock
1/4 cup shallots, sliced
5 parsley sprigs
1 tablespoon of butter

Bring the red wine, balsamic, beef stock and shallots to almost boiling on medium high heat and then lower to low heat and let cook for 2 hours or until reduced to 1/2 a cup of liquid. Add parsley and let cook for 5 minutes. Strain shallots and parsley from the sauce and put back over low heat. Add some fresh cracked black pepper then whisk in the butter slowly and serve immediately.

Slow Roasted Rib-Eye
2 38oz Prime Grade Rib-eye steaks
2 teaspoons of salt and pepper
2 tablespoons of butter

This slow and low steak cooking method is somethin I learned by watching an Alain Ducasse(one of the top US chefs) video on youtube. I have worked in steakhouses and have never seen this method used so I was skeptical at first. However after doing this technique a few times I don't think there is a better way to prepare a steak. The steaks must be at least 1 3/4 inches thick for this to work properly. The results are a through and through medium or medium rare depending on roasting time.

Start a large frying pan on medium low heat (2.5 of 10). Let it heat up for at least 5 minutes. Place the steaks in the pan without any oil or butter. Let them cook without moving them for 17 to 20 minutes or until a golden crust occurs. Now flip the steak and let it cook for another 17 to 20 minutes or until carmelized on that side. Now add the butter to the pan and turn the steak and cook for 5 minutes. Remove the steaks from the pan and place on a foil lined baking sheet on a baking rack. Preheat the oven to 350 degrees. Let the steaks rest for 20 minutes on the rack. Now place in the oven and let cook 15 for medium rare and 22 minutes for medium. I like rib-eye cooked to about medium to melt out the fat. Take them out and let it rest again for at least 7 minutes. Cut the meat off the bone and slice to serve. Top with the red wine - balsamic sauce.



Roasted Fingerling Potatoes, Sunchokes and Shallots
1 lb, fingerling potatoes
1/2 pound sunchokes
1/2 pound baby shallots
olive oil, salt and pepper

Preheat the oven to 350 degrees. Thoroughly wash the potatoes and sunchokes. Slice the potatoes on the bias (diagonal) and peel to sunchokes of the outter knobs and thicker skins. Cut the sunchokes into pieces about the same size as the shallots and potatoes. Peel the shallots. Place all of the veggies on a baking sheet and coat with some olive oil, salt and pepper. Roast for about an hour or until the potatoes, sunchokes and shallots are tender. Serve them up aside the steak for an earthy and delicious side dish.



My friends Ty, Alp and Ricky all joined me for this awesome early dinner and I appreciate their company and also appreciate them buying the food. This is a meat and potato lovers' dream and the sweet-rich sauce really brings it all together. Thanks guys!

Tuna Tataki

This is a classic Japanese style tuna dish that has a lot of flavor. My boy Ty was in town so we decided that Tuna would be a great appetizer for the heavy steaks that were to follow (check back in a day or so for the entree). It is important to get a really fresh piece of tuna and preferably the bottom end of the tuna loin rather then a tuna steak. This take 10 minutes, cost $25 and feeds 4 people.

Tuna Takai
1 oz vegetable oil
12oz Tuna loin end, halved into two long strips
4 teaspoons, black sesame seeds
1/8 cup Ponzu Sauce
1/2 cup carrots, shredded on a box grater
1 jalapeño, razor thin sliced

Start a medium frying on high heat and add the oil. Roll the two pieces of tuna in the black sesame seeds until coated well. Sear the tuna in the pan for about 30 seconds on each side. Remove and let stand on a baking rack. Place the shredded carrots on the plate and fill the bottom with the ponzu sauce. Slice the tuna loins into 1/4 inch piece and fan out over the carrots. Top the slices with the thin cut jalapeño and serve.

This very easy to do dish is a great snack or appetizer for any meal. The balance of the sour ponzu sauce, with the sweetness of the carrots, spice from the jalapeños and richness of the tuna makes a great flavor combination. Enjoy!

Blood Orange - Grapefruit Smoothie

Another great after workout smoothie with some seasonal blood orange juice. I also added frozen banana and strawberries, flax seed, grapefruit juice, coconut water and ice. Exactly what I needed to boost my vitamin and potassium levels.

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Soft Scrambled Eggs with Grilled Toast and Sliced Tomato

I love breakfast. This quick setup came from simply being super hungry after a good workout. It costs about $6 takes 20 minutes total and feeds one hungry dude.

Soft Scramble with Veggies and Cheese
1 tablespoon EV olive oil
1 teaspoon salted buteer
2 tablespoons organic red onion, diced
2 tablespoons organic white onion, diced
2 tablespoons organic red, yellow and orange bell pepper, diced
handful of organic spinach, chopped
1 organic plum tomato
2 tablespoons Manchego Cheese, diced
2 tablespoons fresh dill and basil, chopped
3 organic farm raised eggs, scrambled with a teaspoon of heavy cream
salt and pepper

Start a medium sautee pan on medium heat and add the butter and oil. Cook the onions and peppers for 4 minutes or until soft. Now add the tomatoes and spinach and let cook for 3 to 4 minutes. Add the eggs and stir rapidly. Once the egg starts to setup add the cheese and fresh herbs and season with salt and pepper. Keep it all moving until you get the desired texture.

I also grilled some potato bread on the panini press and then buttered it up. I also sliced a second organic plum tomato, seasoned it with salt and pepper. Put it all together and you have great breakfast in 15 minutes. Enjoy!

Herb Crusted Grouper with Mango Salsa, Bok Choy and Blood Orange Beurre Blanc

I haven't made fish in a long time although it is probably my favorite protein. My wife is highly allergic so I normally don't even bring it into the house. She was away so a friend of mine, Lucas, came over and we decided to make a great lunch that included some Black Florida Grouper. This dish costs about $40 feeds 2 and takes about 1 hour.

Mango Salsa
1 ripe mango, diced
1/4 organic red onion, diced
1/8 cup total red, yellow and orange bell pepper, diced
1/4 organic white onion, diced
2 limes, juice only
1 lemon, juice only
1 teaspoon jalapeño pepper, chopped fine
1 teaspoon parsley, chopped (cilantro is normally used but the store was out)
salt and pepper to taste

Mix all the ingredients and let stand in the fridge for at least 20 minutes. Yeah

Blood Orange Beurre Blanc
1/4 bottle dry white wine (I used Pinot Grigio)
2 teaspoon white vinegar
1/2 small organic white onion, chopped
2 tablespoon of salted butter
1/2 teaspoon heavy cream
1 teaspoon blood orange juice

Start a small sauce pan or pot on low heat. Add the wine, vinegar and the onions and let it cook until almost all of the liquid is gone. About 3-4 tablespoons should be remaining. Strain out the onions and add the sauce back to the pan and turn it to super low. Whisk in the butter one tablespoon at a time. Once incorporated, add the cream and blood orange and mix well. Serve within 15 minutes.

Herb Crusted Grouper
1 teaspoon fresh dill, chopped
1 teaspoon fresh parsley, chopped
1 teaspoon fresh marjoram, chopped
1 teaspoon fresh globe basil, chopped
salt and pepper
2 - 8oz pieces of fresh Florida Black Grouper
1 teaspoon olive oil
1 tablespoon butter

Preheat the oven to 350 degrees. Start a medium sautee pan on medium high and add the butter and oil. Roll the fish in the chopped herbs and season with salt and pepper. Once the pan is very hot add the fish and let it cook for 3 minutes on each side or until its gets a nice brown sear on each side. Remove the fish from the pan and place it on a baking rack on a foil lined baking sheet. Place it in the oven and let it cook for 12 minutes. It should be flaky and tender. Thats it.

Sauteed Baby Bok Choy
3 cloves of garlic, chopped
1/4 organic white onion, chopped
1 teaspoon of olive oil
1 tablespoon of butter
2 heads of baby bok choy, bottoms removed

Start a medium sautee pan on medium low heat and add the butter, oil, onions and garlic to the pan. Let that cook until the onions and garlic begin to get color. Add the bok choy and cover for 3 minutes. Uncover and let cook for about 2 more minutes or until tender. Season with salt and pepper.


So I laid down the bok choy, placed the grouper on top and then topped the fish with the mango salsa. I then spread the beurre blanc around the plate to bring the whole dish together. I have to thank Lucas for buying the food and keeping me company. I love how the dish turned out as grouper is one my favorite fishes. Enjoy!

Rock Shrimp and Lobster Risotto topped with Shredded Stone Crab

I was shopping at the supermarket the other day and they had rock shrimp and baby Maine lobster tails for a great price. How could I turn that down... obviously I can not. They also had some great prices on stone crabs so I grabbed a jumbo claw as well. Now I had to figure out what to do with it and then it hit. The most awesome risotto ever. This costs about $25 dollars and can feed 4 people. It takes 1.5 hours to complete. Risotto requires the use of warm water or stock in the preparation. I created my own veg stock for this recipe but you could use water or store bought stock if you wish.

Vegetable and Lobster Stock
1/4 cup carrots, chopped
1/4 cup white onion, chopped
1/4 cup celery, chopped
1 vidallia onion, chopped
cut off pieces and scraps bell peppers
lobster shell, cleaned
parsley stems
thyme
8 cups of water
salt

Start a large sauce pot on medium heat. Add some olive oil and then all the vegetables. Let them cook for 5-7 minutes or until softened. Now add the water, lobster body, herbs and salt. Let that cook for at least 45 minutes.



Rock Shrimp and Lobster Risotto
1/2 organic white onion, diced
1 vidallia onion, diced
1/4 cup carrots, diced
1/2 cup total of red, yellow and orange bell peppers, diced
2 cups Arborrio rice (risotto rice)
1/4 bottle of white wine
6-8 cups of vegetable stock
1/4 cup Romano cheese, grated
1/4 cup Parmesan cheese, grated
2 tablespoons parsley, chopped
salt and pepper

1/4 pound rock shrimp, halved
1 baby Maine lobster tail, meat removed and large diced
3 tablespoon, salted butter

1 jumbo stone crab, meat removed from the shell and shredded

Start a large high sided sauce pot on medium low heat (4 of 10) and add enough olive oil to cover the bottom. Add the chopped vegetables and stir, let cook until the onion is translucent, about 5 minutes. Now add the 2 cups of risotto. Stir the rice until it begins to toast a bit and becomes translucent, about 4 minutes. Now add the wine and stir until all of the wine has cooked off. Now add three ladles of the homemade warmed stock. Stir the rice well until all of the liquid is almost all absorbed. Then add three more ladles of stock and stir it in again until absorbed. Stir the pot every 2 minutes or so, don't walk away. Keep adding the three ladles of stock every time the liquid is almost gone. It should take about 30 to 40 minutes for the rice to stop absorbing the liquid rapidly and begin to get tender. About 5 to 7 times of adding the stock. Once you have added about 3/4 of the stock start the seafood.

Start a small sautee pan on low and add the butter. Once the butter is melted add the lobster and shrimp and let it cook for about 10 minutes turning occasionally. This is called butter poaching.

Turn off the heat on the risotto and add the Romano and Parmesan cheeses and mix well. Add the butter poached seafood along with the butter used to cook them into the risotto and fold it all together, being gentle not to beat up the rice in the risotto. Finish it off with the parsley add salt and some pepper to taste. Scoop it on to a plate and top it with the shredded stone crab, garnish with a parsley sprig.



The stone crab adds a great richness to this dish that is great even without the additional crab. The tenderness of the rice and creaminess of the dish are the keys to making it an amazing dinner. Buon Apetito!

Cracked Pepper Mill Turkey and Jalapeño Havarti on Potato Bread Panini

This was a real spicy sandwich. I started with some Jalapeño Havarti and Cracked Peppermill Turkey. I made a spicy dressing by mixing 2 parts mayo to 1 part spicy brown mustard and 1 part "Jerome's Jamaican Hot Pepper Sauce" which is straight fire. I dressed both of the potato bread slices, laid the turkey, then some thin sliced apple to bring down the heat, then fresh spinach and topped it with the Jalapeño Havarti. Press it for a few minutes on the panini press and viola, a ridiculously spicy lunch. I sliced the remaining apple and made it a side. You kind of need the apple to cool you off between bites of fire. Yum!

Breakfast Smoothie

This is great for right after a morning workout. I blended frozen strawberries, blueberries and banana with coconut water, almond milk, acai berry juice, apple juice, yogurt, flax seeds and ice into a tall glass of healthiness. This has a great mix of protein, minerals and vitamins to start the day off the right way. Enjoy!

Tomato and Fresh Mozzarella Panini

It doesn't get more classic then this vegetarian Italian style sandwich. I added some roasted red peppers, fresh basil and a balsamic spread to make it sing a bit. You do not want to press this sandwich for too long of you will get the tomatoes hot and that is never good; so put the balsamic spread, then the red peppers on the bottom, then tomatoes, then the basil and finally top with fresh sliced mozzarella and bit more balsamic spread. The balsamic spread is simply 2 parts mayo to one part balsamic vinegar mixed well. I also had a ripe Thai Guava and I sliced it, salted it and served on the side. Enjoy!