Monthly Archives: August 2017

TURBOT CEVICHE, PEA SALAD, AND LEMON/THYME CRISP

Ceviche is one of my favorite fish preparations. This South American–inspired technique allows the freshness of the fish to shine. EXPERIENCE LEVEL: @ YIELD: 12–15 BITES TURBOT CEVICHE 1⁄2 pound turbot 4 tablespoons lime juice 2 tablespoons diced red onion 4 tablespoons small-diced seeded tomatoes Dice turbot into small pieces but do not mash. Toss […]

Harvest, Cook & Dine with Chef Eric LeVine

  https://www.facebook.com/events/1406940062757908/?active_tab=about   Wednesday September 13th, 2017 Donaldson Farms – Farm Market 358 Allen Rd, Hackettstown, New Jersey 07840 FOODIES…. THIS IS YOUR NIGHT! Our Harvest Cook & Dine event is your chance to experience farm-to-plate as you never have before in the natural setting of Donaldson Farms 500+ working, family owned and operated produce […]

MARINATED COLD-SMOKED SALMON SUSHI CUP

If you love sushi but do not have the time or talent to roll maki, you can still enjoy the flavors with this presentation. The bright coral color of the fish makes a stunning display on a buffet, and serving it in individual cups or glasses makes it easy for your guests to enjoy in […]

WHITE CHOCOLATE MOUSSE AND BRANDIED BLUEBERRIES

I like to layer this mousse between crispy white-chocolate cookies, repeating the flavor while playing with different textural elements. Note that this dessert needs to be started two days before serving.  4–6 SERVINGS WHITE CHOCOLATE MOUSSE 1 1⁄2 cups heavy cream 1⁄2 cup coarsely chopped white chocolate 1⁄2 cup egg whites (from about 4 eggs) […]

SCALLOPS AND SHRIMP WITH WATERMELON, AVOCADO AND MINT SALSA

This light, refreshing recipe is great for a heavy hors d’oeuvres dinner party. Seared sea scallops and shrimp are paired with a salad of silky avocado and crisp watermelon and accented with mint and garlic. Can’t you imagine the fragrance of summer? YIELD: 4 SERVINGS WATERMELON, AVOCADO, AND MINT SALSA 2 cups seedless watermelon cubes […]

SCALLOP MINESTRONE

I like the concept of a soup that has no strict recipe but consists of seasonal vegetables, beans, and some sort of pasta. I like playing with different combinations and noodle shapes, but this version, without pasta, is perfect to crown with pan-roasted sea scallops. YIELD: 4–6 SERVINGS Ingredients: 2 cups dried white lima or […]

COD AND SHRIMP CAKES WITH CORN SALSA AND SUN-DRIED TOMATO TAPENADE

People who reside along the mid-Atlantic coast take pride in their local sweet corn and fresh seafood, and this recipe celebrates the bounty of the Atlantic Ocean and farm-stand fresh corn. In addition, these cod and shrimp cakes offer a more complex texture than a typical crab cake. YIELD: 4 SERVINGS CORN SALSA 2 cups […]

CHICKEN AND GARLIC-VEGETABLE FARRO

This dish is a great, nutritious blend of oven-roasted chicken and farro, a grain that is considered a superfood. Wholesome and delicious, farro and hearty vegetables deliver the flavor and healthy edge that we need to balance a meal. YIELD: 4–6 SERVINGS ROASTED CHICKEN 1 (6-pound) roasting chicken Salt and freshly ground black pepper to […]

Panna Cotta 3 ways

Thoughts and ideas in creating the item Using eggshells as a vessel for food is a classic concept. The picture shown is how we serve it in our dining room. We also use the same concept for catered events as a small plate station. I love the concept of using 100% of everything in our […]

TUNA CRUDO WITH NOODLE SALAD

Crudo is the Italian word for “raw.” It’s important to use the highest quality and freshest tuna. I like to experiment with building flavors that highlight the quality and pure taste of the fish rather than overpower it. YIELD: 8–10 SERVINGS TUNA CRUDO 1 pound highest quality tuna* (preferably a thick piece from the loin) […]

Eggplant Puree with Garlic Chips and Basil Ricotta

Ingredients/Eggplant Puree 1 eggplant 4 tsp olive oil kosher salt white pepper 3 tsp chopped garlic 2 sprigs rosemary leaves, chopped Method/Eggplant Puree Split the eggplant in half and score the flesh in a crisscross pattern. Toss both eggplant halves with the oil, salt and pepper. Put the eggplant halves flesh side down on a […]

Pad Thai Noodle

  Here’s traditional pad thai with an American twist: I finishit with bacon! PAD THAI SAUCE 1⁄3 cup flavorful chicken stock 3 tablespoons rice vinegar 1 tablespoon fresh-squeezed lime juice 3–4 tablespoons brown sugar 2 tablespoons fish sauce 1 tablespoon soy sauce 1⁄4 teaspoon cayenne pepper 1⁄8 teaspoon pepper Combine all sauce ingredients in a […]

PICKLED PLUMS WRAPPED IN DUCK WITH PLUM-GINGER DIPPING SAUCE

This is a landlubber’s sushi roll, served skewered (I use one from Pick On Us). EXPERIENCE LEVEL: @ YIELD: 12–16 BITES DUCK 2 (8–10-ounce) Muscovy duck breasts 2 tablespoons olive oil 2 tablespoons chopped garlic 1 tablespoon peeled and grated fresh ginger Preheat the oven to 350°F. Score the skin of the duck breasts with […]

Oven Roasted Duck with Fennel Peach Salad

This a great dish served cold or warm. The flavors here really lend itself to a nice glass over chardonnay or an IPA Craft beer. Oven Roasted Duck Breast Ingredients 4ea Duck breast, mascovy Oil Salt and peppers 2 tablespoons honey 3 tablespoons light soy sauce 1 tablespoon fresh lemon juice   Method Score fat […]