Tried & True: Seared Sea Scallops with Asian Influence

2011-01-27 11.13.22This is a recipe I learned in school at Le Cordon Bleu and have since revised and added it to my personal cache. The original recipe serves 8. Here I have scaled it down to serve 4.

People tend to love this recipe as it puts a new twist on a common stir fry by adding the scallops.

Continue reading for the recipe.

Continue reading

Advertisements

Tried & True: Pan-roasted Chicken With Lemon Caper Sauce Over Pasta

Chicken with Lemon Caper Sauce Over PastaThis is one of my wife’s favorites and the pic received a pretty good response on Instagram so I decided to go ahead and post the recipe.

This is something we actually served at the Iron City Grille inside the Holiday Inn Pittsburgh International Airport where I was Kitchen Manager and Head Chef. The building has since been purchased by Robert Morris University and repurposed into a dorm. I have now tweaked and added this dish to my personal repertoire and now you can too!

Continue reading for the recipe …

Continue reading

Sweet Garlic Chicken Wings

wingsI found this recipe when visiting the blog of a person who liked my post about my Grill Master service. I now am a follower of the blog, Patrons of the Pit.

I am updating my repertoire of grill marinades and other recipes for the upcoming Summer season and Patrons of the Pit seem to have a very nice selection of tested grill recipes to pull from.

I will definitely be trying the following recipe they recently posted. These wings are described as “A salty and sweet affair with a touch of garlic.” Sounds like a winner to me! The recipe also calls for the chicken to be smoked with peach wood; and I can just imagine the sweet smoky flavor now! Here’s the recipe if you are as interested as I am.

Continue reading