Jamaican Chicken Tenders

Jamaican Chicken Tenders

Jamaican Chicken Tenders | This is not a joke. When I was a kid growing up in the mean suburbs of Massachusetts, I used to eat so many Tyson chicken tenders that I actually wrote the company to thank them. Seriously, what kind of weird kid was I? Breakfast, lunch, and dinner. I never missed a beat so I know my tenders. But as I grew up, I wanted to make an adult version that wowed a crowd and REALLY reinvented the classic tender. This recipe is it – and to celebrate we added a little international flare, fried cheese and ultimately put four recipes into one! It’s tenders gone wild. You better be hungry.

Surf and Turf Ravioli | http://mytartare.com/surf-and-turf-ravioli/

Surf and Turf Ravioli

Surf and Turf Ravioli | When you think surf & turf, what comes to mind? I bet it’s some combination of steak and shrimp…or lobster. That’s great and all but let’s shake the tree a bit and see what twist we can conjure up. How about a recipe that’s more aligned with our pocket books and introduces everyone’s favorite ingredient – pasta. Or better yet, stuffed raviolis. This is one you won’t forget.  

Rutabaga Tarragon Puree | http://mytartare.com/rutabaga-tarragon-puree/

Rutabaga Tarragon Puree

Rutabaga Tarragon Puree | If chefs were vigilante superheroes and dishes were our weapons, well then, I’d be slinging purees out of my sleeves to eliminate culinary crime. It is definitely my weapon of choice because it’s what we do! If you’re a reader of this blog then you already know that, but we keep pushing the limits, tweaking technique and ingredients, until our weapon is the sharpest it can possibly be. And let us just tell ya, this puree recipe could cut through diamonds…so watch out future Diamond villain. I’m coming for you.

Filet Whitney

Filet Whitney

Filet Whitney | I have a friend and her name is Whitney. She’s a girl. She likes steak so we went all out in honor of her obsession (of steak, not me) and put together a dish that you should make for your next date night. It’s the Beyonce of filet mignon. That’s all that needs to be said…

Crab Claw Tomato Bisque

Crab Claw Tomato Bisque

Crab Claw Tomato Bisque | Soup sounds boring. Heck, tomato bisque especially does. But put crab on top of it? Well, then the game changes. Big time. And if you make bisque like this, with layers of flavors and a little crunchy crouton, then you’ll be dancing the bisque dance for years to come.

Don’t miss the dance. Try this recipe as soon as you get your claws on it.

Jerk Salmon

Jerk Salmon

Jerk Salmon | I used to love that movie Cool Runnings when I was a kid – that feel good story of those Jamaican bobsledders (coached by John Candy) that defied all odds and finally earned the respect they deserved out there on that ice!!! Ok, I’m not sure why I’m so passionate about that movie, I guess I must have some giant soft spot for Jamaicans maaaan. So if that bobsled ever crashed into my kitchen, I’d make them this salmon dish. It’s a loveable winner too.

Crispy Chicken Marsala + Creamed Spinach | http://mytartare.com/crispy-chicken-marsala-creamed-spinach/

Crispy Chicken Marsala + Creamed Spinach

Crispy Chicken Marsala + Creamed Spinach | Practically all the chicken marsala recipes you’ll find will tell you to flour skinless chicken breasts and smother them in a cream sauce. So guess what? We don’t do that. There is more flavor to be found elsewhere on our friend the chicken – particularly the thigh. The best part is, if you leave the skin on there is no need for any extra flour to help you get it crispy. And when it comes to the cream, rather than drowning our bird in it, we compliment the dish with a side of creamed spinach. This is a tasty twist on a classic…that you never know, might just become the new norm for chicken marsala.

Acini Di Pepe in Chipotle Cream | http://mytartare.com/acini-di-pepe-in-adobo-cream/

Acini Di Pepe in Adobo Cream

Acini Di Pepe in Adobo Cream | If you ever find yourself crashing weddings in the Italian countryside, you may stumble upon this little pasta – the acini di pepe. It is usually found in wedding soups since it’s so tiny and delicious. In fact, it’s such a popular pasta it also makes an appearance in Middle Eastern cuisine! But we wanted an American version – a version that knocked the pants off our flavor buds and made us the leader of the pasta free world. This is it.

Crab Remoulade Ricotta Flatbread

Crab Remoulade Ricotta Flatbread

Crab Remoulade Ricotta Flatbread | Two things we love most – sumac and sriracha. So what did we do with them? Well that’s obvious. We threw them in a pizza dough of course! That’s right. But we didn’t make a pizza at all, we made a flatbread instead, topped with some of the best ingredients money can buy…

In this recipe, we throw together a homemade dough, let it cure overnight, until it’s packed with flavor. Then we roll it out, top it with ricotta, broccolini and, best of all, jumbo crab coated in a spiced remoulade sauce. Crispy, meaty, lemony…this one rounds all the flavor bases.

Veal Osso Buco Caprese | http://mytartare.com/veal-osso-buco-caprese/

Veal Osso Buco Caprese

This is our Mario Kart dish. It reminds us of one of the most difficult choices we’ve ever had to make – when we were sitting in front of that screen where we choose our characters, but we just couldn’t decide. It’s such a tough choice. We love Mario of course, but Luigi is green,…