ARCHIVES

Duo of Crème Brûlée – Citrus and 3-Berry

December 21, 2010

New York Butcher Shoppe & Grille Kacey shares Eddie’s passion for the high-quality of Certified Angus Beef, which he reminds us is a brand of exclusively rated beef, not to be confused with the species of Angus cattle.  Naturally, when asked to suggest some recipes for the home chef, Kacey turned to his menu for […]


New York Butcher Shoppe Chili

December 14, 2010

New York Butcher Shoppe & Grille Kacey shares Eddie’s passion for the high-quality of Certified Angus Beef, which he reminds us is a brand of exclusively rated beef, not to be confused with the species of Angus cattle.  Naturally, when asked to suggest some recipes for the home chef, Kacey turned to his menu for […]


Braised Pork Shank Osso Bocco

September 28, 2010

Since Oktoberfest is an iconic autumn festival, I asked Chef Prato to develop some dishes based upon traditional German fare, but also reminiscent of items on the menu at Dianne’s. Recalling the time he spent in Deutschland, it didn’t take him long to jot down some “Italianized” versions of two German classics: schweinshaxe (pork shank) […]


Veal Milanese with Mascarpone and Fennel

September 24, 2010

Since Oktoberfest is an iconic autumn festival, I asked Chef Prato to develop some dishes based upon traditional German fare, but also reminiscent of items on the menu at Dianne’s. Recalling the time he spent in Deutschland, it didn’t take him long to jot down some “Italianized” versions of two German classics: schweinshaxe (pork shank) […]


Zia (Aunt) Filamina’s Panzanella

September 23, 2010

Since Oktoberfest is an iconic autumn festival, I asked Chef Prato to develop some dishes based upon traditional German fare, but also reminiscent of items on the menu at Dianne’s. Recalling the time he spent in Deutschland, it didn’t take him long to jot down some “Italianized” versions of two German classics: schweinshaxe (pork shank) […]


Molten Chocolate Cake

April 30, 2010

(recipe by Parisian Pastry Chef, Bertrand Gilli) Serves 8 Ingredients 4 Whole eggs 4 Egg yolks ¾ Cup sugar ½ Cup flour ¾ Cup butter 6 oz semi-sweet chocolate


Rack of Pork Arista

April 30, 2010

Ingredients One six-bone center-cut rack of pork (about 4 pounds), bones Frenched ½ Teaspoon of whole cloves ½ Teaspoon of black peppercorns 6 Garlic cloves 1 Lemon Kosher salt 1 Tablespoon of minced rosemary 1 Tablespoon of minced sage 3 Tablespoons of canola oil Gray salt or coarse sea salt


Clams Fra Diavolo

April 25, 2010

Ingredients 50 Littleneck clams (Henry uses clams from Mt. Pleasant, SC) 2 Tablespoons grits Ice water (in a bowl to cover the clams) 4 Diced Roma tomatoes ¼ Cup minced garlic 2 Bulbs of fennel thinly sliced 2 Teaspoons red pepper flakes 2 Cups white wine 2 Tablespoons butter Salt and pepper to taste


Iceberg Lettuce Head Salad with Oven Dried Tomatoes and Gorgonzola Dressing

April 15, 2010

Oven Dried Tomatoes (prepare well ahead of serving) Ingredients 2 Pints of cherry tomatoes sliced in half Salt and pepper to taste