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"Sunday Gravy" (braised short ribs, fried beef, veal & pork meatballs stuffed with fontina cheese, pork shoulder, pancetta and fennel sausage smothered in a red sauce made with San Marzano tomatoes, garlic, and basil, topped with broccoli rabe, served with a side of casarecce pasta).
Restaurant Location Specialty(s) Strip House: Planet Hollywood, Las Vegas, Nevada "Tomahawk Ribeye" – 50-ounce 40-day aged tomahawk-cut bone-in Imperial Wagyu ribeye, topped with olive oil, salt, and cracked black pepper, broiled and coated with a cold-smoked bleu cheese crust, sliced tableside and served with a whole roasted garlic clove and black truffle creamed spinach (in a truffle ...
Korean-style chicken wings: "Jay’s Crisp Barbecue Wings" – brined for 24 hours in salt, sugar, secret spices and water, battered in buttermilk and double-fried in a pressure-fryer and then an open fryer, tossed in gochujang (a Korean sauce made with soy sauce and sesame oil and secret spices), and sprinkled with sesame seeds.
Air Fryer Buttermilk Onion Rings. Cornstarch and seltzer combine with buttermilk to keep the batter light, while the fine cornmeal and paprika give each bite a little more crunch and flavor that ...
Restaurant Location Specialty(s) Lava Lava Beach Club: Kapaa, Kauai, Hawaii "Kalua Pork Sandwich" – pork butt (placed on banana leaves and rubbed with volcanic salt, liquid smoke, chopped ginger and whole green onions), braised in oven with water for 4 hours, pulled, grilled on flattop with a guava barbecue sauce (made with ketchup, molasses, brown sugar, cider vinegar and guava sauce), a ...
Bring a large pot of water to a boil. In the bowl of a food processor add the cashews and process 1 - 2 minutes or until the cashews start to become powdery.
"It’s like giving your dish a head start on tasting great," he said. If a person is a stickler for measuring, Sergentakis recommended adding 10 grams of salt per liter of cooking water.
"Ditalini and Cheese" –mac and cheese (made with short ditalini pasta, milk, heavy cream, sea salt, fresh ground pepper, a roux of butter and flour, aged Asiago, sharp white cheddar and American cheeses), baked in the salamander and topped with local pink shrimp (sautéed scampi-style in a hot pan with garlic, salt and pepper, butter, lemon ...