Author Archives: Nigel
- 3 Tablespoons of Champagne Vinegar or Red or White
- 1 Tablespoon of honey
- 1/2 teaspoon of Fleur de Sel and Kampot Pepper
- 1/2 teaspoon of extra ground Black Pepper to taste
- 4 Ripe Plums Red and Black sliced thinly
- 2 Ripe Peaches sliced thinly
- 2 Tablespoons Extra Virgin Olive Oil
- In a mixing bowl mix Vinegar, Honey, 1/2 Teaspoon Fleur de Sel and pepper until dissolved.
- Thinly slice Peaches and Plumbs add to the bowl ( wedges work if fruit is to soft)
- Using a vegetable peeler cut six pieces oh Pecorino or Parmesan Cheese add to the bowl
- Gently toss ingredients to cover the fruit
- Arrange contents on a platter and garnish with mint or basil ( add additional pepper to taste)
At first glance, this method of cooking steaks will appear counter-intuitive to the way most people are accustomed to preparing a steak feast, but we have found it to deliver the steak of our dreams time and again. Read More...
These crispy potato pancakes, traditionally served over Hanukkah, get an extra flavor boost from being blended with three types of onion - minced yellow onion, sliced green scallions, and Coastal Goods Onion Salt. We like these latkes so much that we serve them throughout the winter months, letting the toppings run the gamut from traditional applesauce and sour cream to indulgent sliced smoked salmon and caviar. Read More...
Blood orange juice adds a vibrant scarlet hue to this mignonette sauce, but if blood oranges are hard to come by, regular orange juice and zest may be substituted. Read More...