Archive for cheftom

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 Herndon Uncovers Some Hidden Gems

Posted in Opinion, Review with tags , , , , , , , , , , , , , , on July 7, 2018 by segarini

These are the small, unassuming places away from the well-worn footpaths of intrepid foodmeisters. Their name and location are often exposed in a hushed whisper over fancy coffee, “You have to try this place…before it gets discovered.” Writing a review for public consumption feels treasonous. But the place is SO impressive that one is compelled to share the news. I found two such gems in one week. A rare event, indeed.

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