Archive for the Recipe Category

Chef Tom – Spicy Saucy Lamb Stew

Posted in Opinion, Recipe, Review with tags , , , , , , , on October 13, 2018 by segarini

Fall is my favorite time of year for cooking. It’s also my favorite time of year for color, and texture, and for getting warm. I love being cold, and then getting warm. The most warming things to eat are soups and stews. Plus I only need a bowl. A pot and a bowl.  Simple. Bowl of something warm and a hunk of bread. Couldn’t get any better.

Here’s a lovely stew with a wonderful Middle Eastern profile. What I love about this recipe is you add a few side bowls filled with yummy condiments and everyone can custom make their own dinner. The crunch of cauliflower “breadcrumbs,” the tang of torn green olives, the creaminess of lemon-mint yogurt, and the pungency and surprising bite of preserved lemon – all add multi-dimensions to a bowl of hearty goodness. Make some this weekend.

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Chef Tom – These Recipes are Fast and Easy…Just Like Me

Posted in Opinion, Recipe, Review with tags , , , , , , , , , , , , , , on October 6, 2018 by segarini

This one was a happy accident. It’s still stonefruit season, at least for another couple of weeks. I cut firm-ripe nectarines into quarters. I was prepping them to be grilled and mixed in with roasted broccolini and baby potatoes. This mix was to be served with grilled ribeye (recipe below).

The nectarines went into a big bowl, then I drizzled them with some good olive oil, sprinkled some salt and pepper, and mixed them by hand to distribute. I just happened to try one to test the seasoning and OMG! Grilled this way was excellent, but RAW was killer. I ended up serving just this – raw seasoned nectarines – at a potluck the next weekend cuz it was so good. You could use peaches, or both. Don’t matter. The olive oil and S&P on the fruit is amazeballs.

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Chef Tom Herndon – Summer Yummers

Posted in Opinion, Recipe, Review with tags , , , , , , , , , , , , , , , , , on August 25, 2018 by segarini

I had this at a new restaurant the other night and came home and put this recipe together. I loved the combination of texture, colors and flavors. The key is to grill or roast all of the ingredients separately, and then combine them on your plate at the end. When I had it at the restaurant, they served it with a sous vide pork chop finished on the grill. But I tried it with a nice ribeye and it was heaven.

The sauce in the photo was some leftover smoky paprika butter (make your own with ½ stick of melted butter, a teaspoon of smoked paprika, and salt and pepper to taste. Add a pinch of cayenne if you like it spicy) Continue reading

Chef Tom shares a Crowd Favourite

Posted in Opinion, Recipe with tags , , , , , , , , , , , on August 11, 2018 by segarini

This is a crowd fave. Hearty, spicy and exotic. Berbere, an Ethiopian spice blend, is one of my go-to flavor boosters. Aromatic, complex and as spicy as you please. Making your own is ambitious, so plan ahead to use it up within six months. You can find an excellent recipe here.

Or just go to a Whole Foods or local grocery store that has a good variety of spices (like in the little green boxes) and buy the two tablespoons you’ll need for this recipe. If you’re patient, order some here.

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Chef Tom – Breakfast Bowls and Wild Musical Intruments

Posted in Opinion, Recipe, Review with tags , , , , , , , on August 4, 2018 by segarini

Breakfast Bowl

As in “Who doesn’t love a…”

Following are recipes for three recent hits at work, a fave repeat I call my Cowboy Breakfast Bowl, his slightly healthier cousin, Quinoa Pesto Breakfast Bowl, and the set of sultry septuplets that live next door, Breakfast Roasted Ham Bowls.

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Chef Tom – Parm, Passion, Chicken, and Yum!

Posted in Opinion, Recipe, Review with tags , , , , , , , , on July 28, 2018 by segarini

Cooking daily for a crew of nine to sixteen hungry millennials, I try to find recipes that are unusual, as well as nutritious. Lately I have been going after dishes that are called One Pan Recipes. Everything gets piled onto a sheet pan and roasted together. Roasting anything brings out the natural sugars and caramelizes them,, so fruits, veggies and meats just taste better.

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