540-773-4413

Georgia Pecan Crusted Breast of Chicken

Serves 4 4 each boneless chicken breasts 1 cup panko 1 cup pecans finely chopped 6 tablespoons unsalted butter 1 tablespoons chives finely chopped Methods/steps Preheat oven to 400 degrees Season chicken breast with salt and pepper. In a mixing bowl mix panko and...

Amy’s Purse

Serves 4 4 8 oz. Filets Atlantic Cod 1½ tsp. Extra Virgin Olive Oil 1 Garlic Clove, Smashed and Chopped 1/4 tsp. Ground Cumin 1 tsp. Sweet Paprika 1/2 pound Tomatoes, seedless and chopped 2 sprigs Chopped Fresh Cilantro 1 T. Chopped Fresh Parsley 1½ T. Chili Pepper 4...

Swiss Chard

Serves 2 1 ounce whole butter, small dice 1 slice bacon 6 each Swiss Chard leaves 2 ounces onion, small dice 4 ounces chicken broth Kosher salt and freshly ground pepper to taste Methods/steps Rinse and trim the chard of any blemishes. Separate the chard ribs from the...

Deep Poached Arctic Char & Gulf Pink Shrimp

Serves 4 12 ounces Arctic Char fillet 4 ounces (15 pieces) Florida Pink Shrimp 5 quarts water 1 cup vinegar cider 2 teaspoons kosher salt 1 pound yellow onion sliced 8 ounces leeks sliced 8 ounces carrots sliced 8 ounces celery sliced 8 ounces parsnip sliced 2 each...

Spiced Crusted Yellowfin Tuna

Serves 4 1 tablespoon fennel seed 1 tablespoon coriander 1 tablespoon mustard seed 1/2 tablespoons peppercorns 1 pound sushi quality yellow-fin tuna, cut into 4 rectangular logs 1 tablespoon olive oil salt and pepper to taste Methods/steps Combine the spices in a...

Amy’s Eggplant, Tomato and Chickpea Stew

Ingredients Serves 4 2 each eggplant cut into 1-inch cubes Extra Virgin olive oil Kosher Salt 3 cloves garlic crushed 1 pound tomatoes skinned and chopped 4 teaspoons sugar Black pepper to taste 1 1/2 tablespoon Pomegranate molasses 14 ounces chickpeas 2 tablespoons...