These little gems are my favorite summertime meal. Made from the bounty of a summer garden, these hallowed out, little vegetables can be stuffed with all kinds of fillings. Here I make a pork and rice stuffing, and for the vegetarian ones I use the trimmings of the vegetables and rice. Chef Butter does all …
If you have time to poach the chicken thighs you will have a wonderful chicken stock to make the Pot Pie. If not and you are making this with leftover chicken, store-bought chicken stock is a fine alternative. If you don’t have time, or the inclination to make the pastry, frozen puff pastry works …
Fish these days! Seems like it’s harder and harder to get fresh fish. Where we live, rockfish is always available right out of the bay. It’s versatile, excellent for fish tacos and Chinese stir fry. We take this common fish up several notches with the addition of French Herb Chef Butter, an elegant refined flavor …
Chef Tips on buying fish:Always buy fresh salmon from a trusted retailer. It should be firm, not spongy, bright pink, never grey or yellowing. Its odor should be of the ocean, briny not fishy. If buying whole fish the eye should be clear and shiny, the gills bright red.Chef Tips for frozen salmon:Frozen salmon …