Recipes

Egg Flower Soup

Servings: 4 Ingredients: 1 tablespoon, toasted sesame seed oil 1/2 tablespoon, garlic – minced 1/2 tablespoon, ginger – minced 4 cups, prepared chicken stock or broth 4 medium, eggs – lightly beat...

Oven Warmed Parmesan Aioli Toasts Points

Servings: 8 Savory and crunchy these are easy to make Ingredients: 4 slices, good quality white bread 1/8 teaspoon, garlic powder 3/4 cup, mayonnaise 2 tablespoons, parmesan cheese – grated chives...

Fish Chowder New England Style

Servings: 6 Ingredients: 2 tablespoons unsalted butter 2 onions, cut into 1/2′′ dice 4 oz salt pork, rind removed, rinsed, and cut into 2 pieces 1 1/2 teaspoons minced fresh thyme salt and pepper ...

Polenta with Tomato Cream Sauce

Servings: 4 Rich and satisfying, this can be either a side dish or a main course Ingredients: 1 pound, polenta in a plastic tube – sliced 1/2′′ thick 1/2 medium, onion – chopped 2 cloves, garlic –...

Puttanesca

Servings: 4 Ingredients: 1/4 cup, olive oil 8 cloves, garlic – chopped 1 tablespoon, red pepper flakes (You may reduce amount if you want less heat.) 6 fillets, anchovies 1/2 cup, white wine 16 bl...

Risotto with Bacon and Kale

Recipe courtesy Giada De Laurentis. This technique makes a creamy risotto without all the stirring. Adding the kale and bacon right at the end perks up the flavor. Ingredients: 4 slices, bacon – ...

Fresh Cabbage Kimchi

Servings: 6 Ingredients: 1 lb napa cabbage, chopped 1 lb baby bok choy, trimmed and quartered lengthwise 1/3 cup kosher salt 1/4 plus 1 teaspoon sugar 2 teaspoons garlic, finely minced 1 teaspoon ...

Chorizo Risotto

Ahwahnee Restaurant, Yosemite National Park, USA, revisions by James R. Kirkley, IV Ingredients: 1 pound, chorizo 1 1/2 cups, Arborio or Camaroli rice 3/4 cup, white wine supply of near boiling ch...

Carrots Vichy

Servings: 4 Author: James Kirkley Ingredients: 8 carrots – peeled 2 tablespoons, butter 2 teaspoons, sugar 1/2 teaspoon, salt pepper – to taste 1 tablespoon, parsley – chopped   DIrections: Slice...

Cheese Fondue

Servings: 4 Author: James R. Kirkley, IV Ingredients: 1 1/2 cups, gruyere cheese – grated 1 1/2 cups, emmental cheese – grated 1/2 cup, appenzeller cheese – grated 3 tablespoons, cornstarch 1 clov...

Chili Blanco

Servings: 4 Author: Laura S. Kirkley Ingredients: 1 tablespoon, butter 2 medium/large, onions – chopped 8 cloves, garlic – minced 1 7 oz can, green chiles – diced, with liquid or oven roasted (se...

Five Spice Bacon

Servings: 4 Author: Chef James R. Kirkley, IV Vines Grille & Wine Bar in Orlando, FL serves all-you-can-eat bacon strips. In fact, owners shell out about $60,000 a year just to keep the snacks ...