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1. |
Parmesan Crusted Sole with Lemon Beurre Blanc
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Sole/flounder is a refreshing sweet and mild flavored fish which allows it to be used in a variety of ways. With its long thin flesh, sole is often stuffed or used in other extravagant plate presentations. Because this fish is very thin it’s a great choice to pan fry for a quick meal. Parmesan crusted sole is the best of both worlds, it’s eloquent and fast. You can make it look .....
Author: Richard Massey
Category: Food & Drink
Date Posted: Aug 23, 2005
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2. |
Bacteria and Food-borne Diseases
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Types of Bacteria
Bacteria are all around us, in the air, water, ground, on our skin and in our bodies. They are classified in a variety of ways, but for our purpose we can categorize them in a more basic way.
Harmless bacteria – Most bacteria fall into this category. They are neither help us nor are harmful to us. These bacteria have a specific purpose, but are not a concern .....
Author: Richard Massey
Category: Food & Drink
Date Posted: Aug 23, 2005
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3. |
Cooking Lobster at Home
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Lobster has always be one of those extravagant meals which few people ever try because of the high cost. With restaurants paying thirty dollars a pound, by the time they put their markup on it, you’re easily paying sixty dollars for a ten ounce tail. This high cost leaves lobster dinners for the well-to do or at least only for special occasions. But, this doesn’t have to be.
W .....
Author: Richard Massey
Category: Food & Drink
Date Posted: Aug 23, 2005
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4. |
Crab Stuffed Salmon with Lobster Sauce
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I served this dish at an event I catered and people are still talking about it a year later. The lobster base used in the sauce can be found at stores offering specialty foods or you can order it off the internet. If you’re really ambitious, you could also make your own lobster stock and reduce it. Using it in place of the clam juice. Then chop up the lobster and use it in the .....
Author: Richard Massey
Category: Food & Drink
Date Posted: Aug 23, 2005
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5. |
Grilled Scallops with Ginger-Lime Sauce
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Summer time is great for barbequing, but aren’t you tired of burgers and hotdogs? At your next party why not try something a little classier. This scallop recipe is so easy, but so good. If the weather doesn’t cooperate, you can also pan sear the scallops without the skewer. Either way this dish will make your parties the most popular in the city. Be patient with the sauce maki .....
Author: Richard Massey
Category: Food & Drink
Date Posted: Aug 23, 2005
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6. |
Parmesan Crusted Sole with Lemon Beurre Blanc
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Sole/flounder is a refreshing sweet and mild flavored fish which allows it to be used in a variety of ways. With its long thin flesh, sole is often stuffed or used in other extravagant plate presentations. Because this fish is very thin it’s a great choice to pan fry for a quick meal. Parmesan crusted sole is the best of both worlds, it’s eloquent and fast. You can make it look .....
Author: Richard Massey
Category: Food & Drink
Date Posted: Aug 23, 2005
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7. |
Rib-Eye Steak with Mushrooms and Bleu Cheese
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This is a mouth watering steak. Every time I serve this in the restaurant the customers rave. The best part, it’s so simple you can make it at home for the family.
Serves 2
2 ea. Rib-eye steaks (each about 1 inch thick)
½ tsp. Kosher salt
½ tsp. Pepper
1 Tbsp. Olive oil
3 Tbsp. Unsalted butter
1 ea Onion - thinly sliced
1/2 lb Mushr .....
Author: Richard Massey
Category: Food & Drink
Date Posted: Aug 23, 2005
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8. |
Seafood Fettuccine Alfredo
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Seafood Fettuccine is always a top seller in our restaurants. Any pasta alfredo recipe is easy to prepare making it a great choice for family and friends. The alfredo sauce can be made several days in advance, so when it comes time to make the meal it’s a breeze. Once you master the sauce, you can use any type of protein, vegetable or pasta you desire. Giving you and endless va .....
Author: Richard Massey
Category: Food & Drink
Date Posted: Aug 23, 2005
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9. |
Season Your Pans for Non Stick Cooking
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Nothing is more frustrating than trying to cook a delicious meal and having it stick to the bottom of the pan. A well season or cured pan will make cooking more fun, easier to clean and create better tasting food. There is a saying in the restaurant business; Hot pan – Cold oil. Meaning never put the oil in a cold pan and then heat it up. By heating the pan first and then addin .....
Author: Richard Massey
Category: Food & Drink
Date Posted: Aug 23, 2005
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10. |
Spinach Salad with Mango and Papaya
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This is a great summer salad, leaving you refreshed even on the hottest days. For those who like to have a little protein with there salad, both grilled chicken or shrimp go well with this dish. Don’t let the number of items scare you, this is a simple recipe and well worth the extra time. Great for the family or summer parties.
Spinach Salad
Makes 1 salad
4 oz. Spin .....
Author: Richard Massey
Category: Food & Drink
Date Posted: Aug 23, 2005
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