Mangospacho with basil infused lobster Gazpacho: 2 large ripe mangoes, peeled, pitted 1 small green apple, peeled, chopped 1 small celery stalk, chopped 3/4 cup fresh orange juice 1/2 cup chopped seeded peeled cucumber 1 tablespoon fresh lime juice 2 teaspoons chopped peeled fresh ginger 1 large jalapeño chile, seeded, minced 1/2 teaspoon coarse kosher [...]
Archive for July 10th, 2011
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rss feed- Recipe: Mardi Gras King Cake February 19, 2012King Cakes are a vital part of history of the New Orleans Mardi Gras tradition. The King Cake is baked with a small plastic baby hidden inside, the person who gets the slice with baby in it has to host the next party. Make sure to buy a new small plastic baby so you can [...]ChefJustinThyme
- Personal Chef Media – Personal Chefs in the News February 18, 2012Written By: Scott Joseph Sentinel Restaurant Critic Orlando Sentinel Too busy for the kitchen? Special diet? A pro can slice and dice for you — at home. The busier we become, the more we look to others to help us simplify our lives. Services that might seem a luxury become easier to justify as a [...]ChefJustinThyme
- Recipe: Citrus Infused Duck Confit February 14, 2012Confit (pronounced con-fee) originated as a French method of preserving meat. Nowadays, it’s mostly used as a way to make delicious, fall-off the bone duck. In our version of duck confit, duck leg quarters are cooked slowly in rendered duck fat, fresh herbs, orange peel and spices resulting in an incredible flavor. This method also [...]ChefJustinThyme
- Recipe: Mardi Gras King Cake February 19, 2012
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