Partito Scallops in Shiitake Broth

Partito Scallops in Shiitake Broth

Partito Scallops in Shiitake Broth | For some reason it’s hard for us to come up with dinner party dishes (I guess it’s because we are always trying to impress). So when we do end up composing a hit, we just can’t wait to share. So here she is – our winning dish from the scallop category. You can serve this anytime of year – it’s festive during the summer and brightens up the winter. We hope you enjoy…

Oxtail Summer Subs

Oxtail Summer Subs

Oxtail Summer Subs | It’s time for a culinary challenge! Next time you’re at your specialty grocery store, I want you to pick up OXTAILS (yes, you read that right). It’s not as popular here, as say in England or Ireland, but it’s just a matter of time. Once you get past the truth of what it is (an actual tail), you won’t ever look back and it WILL be one of your new favorite braising meats. Throw it in a stew, make a consomme or better yet, do what we did, and slay some meatballs…

Amberjack with Scorched Onion Barley | http://mytartare.com/amberjack-with-scorched-onion-barley/

Amberjack with Scorched Onion Barley

Amberjack with Scorched Onion Barley | Next time you wake up early and take a jog down to your local fish market, take a peek to see if they have some Amberjack in stock. It’s sleek, unique, light and handsome…kinda like us after our workout run. Just kidding.

So what did we make with our new friend? Well that you’ll have to read on to find out…

THE Tzatziki

THE Tzatziki

THE Tzatziki | The Greeks may have had Achilles, but they didn’t have Bruin. This classic condiment was inspired by my main man, the greatest hero of all. It’s not your traditional take on this recipe, but we’re tellin’ ya, it’s pretty darn good. We’ve made a million sauces and condiments, so trust us on this…

Midnight Plum Sauce

Midnight Plum Sauce

Midnight Plum Sauce | Looking for a killer plum sauce recipe? Well look no further. We’ve done the research. We’ve done the taste-tasting. And here is what came out of the Chocolate Lab – it’s sweet, tangy and slightly spicy. It’s simple yet sophisticated. It’s freakin’ awesome. Enjoy. 

Peanut Powder Flank + Gastrique

Peanut Powder Flank + Gastrique

Peanut Powder Flank + Gastrique | I don’t have much of a sweet tooth. Throughout my life, I would just watch my girlfriends take on dessert alone during our dinner dates. It was pretty boring. I was, and still am, much more of a meat & savory guy. But I get it. Even I, after binge watching Bachelor in Paradise, feel like a spoonful of sorrow. So this recipe is my compromise – the point where I feel like strolling down sugar lane while seeing what meat-head Chad is up to.

Croque Madames

Croque Madames

Croque Madames | Sometimes you just need a sandwich that takes the pain away…or in this case, takes your breath away. This is our riff on the French classic that is usually served smothered in a cheesy bechamel sauce. But since the Olympics are in full gear, we decided to take a healthier route, 86 the sauce, and just make something unforgettable and comforting…this one wins Gold.