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Chef Paul Mattison – Perspectives – REAL Delicacies

Friday, April 10, 2015

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Chef Paul Mattison’s Vineyard Chicken Salad This and other tantalizing recipes are available in the cookbook Chef! The Stories and Recipes of Chef Paul Mattison, available for purchase at Mattison’s Forty-One or at www.Mattisons.com. Serves Four 1 pound grilled chicken breast meat 1 cup halved red grapes 1 Tbsp diced onion 2 Tbsp diced celery 1½ Tbsp whole grain mustard ½ cup mayonnaise 2 cups lettuce spring mix Sauvignon Blanc Vinaigrette 4 Tbsp dried cranberries 12 slices peeled avocado 4 Tbsp crumbled Gorgonzola cheese Candied Walnuts salt and pepper to taste

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“Recessionista” In The Kitchen – Part II By Tracy Eisnaugle

Saturday, August 1, 2009

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“Recessionista” In The Kitchen – Part II By Tracy Eisnaugle Last month’s column was Part I of “Recessionista” In The Kitchen, we embraced our inner lunch lady and learned how to pinch a penny by multi-purposing our proteins. Being that I love to cook and enjoy the creative process almost as much as I enjoy eating and saving a buck, it was difficult to fit all of the kitchen related Recessionista tips into one column. So this month we finish off the kitchen with a few cooking, prepping, shopping, and dividing techniques. Living in Florida is a wonderful experience, but […]

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“Recessionista” In The Kitchen By Tracy Eisnaugle

Wednesday, July 1, 2009

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Recessionista” In The Kitchen – Part I By Tracy Eisnaugle Being eco-chic is a not so difficult, I gladly accepting my new role as a positive Recessionista and I’m determined to learn how to be thrifty with a smile. In a previous column we reviewed some simple ways to go green and conserve on our utility costs, once you start saving money and finding more efficient living practices it becomes an addiction. So I thought I would start a Recessionista series sharing some economical techniques not only to get you through these difficult times, but to keep with you along […]

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Flounder Florentine by Chef John Zakarian

Sunday, March 29, 2009

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A Recipe for Flounder Florentine by Chef John Zakarian of Zak’s Prime Steakhouse in Sarasota, Florida.

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Love & Rack of Lamb Alexander by Chef John Zakarian

Sunday, February 22, 2009

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Love and Rack of Lamb Alexander By Chef John Zakarian, Owner of Zak’s Prime Steakhouse Recently I had an e-mail from a friend that caught my attention and I’d like to share it with you. On an island lived all the values and feelings of man, and with them was Love. Soon rumors began to fly that the island was going to sink Everyone packed up their boats and left except Love because he loved the island so much After a few weeks when his food ran out Love started to look for someone to take him to shore Nearby, […]

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Sundays Are For Comfort Food by Chef John Zakarian

Sunday, January 18, 2009

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Sundays are for Comfort Food By Chef John Zakarian, Owner of Zak’s Prime Steakhouse My Dear Friends, Due to unforeseen circumstances we will have a quick recipe (something like one of Rachel Ray’s 30 min. meals of tuna casserole). Just kidding! But we are doing something very similar to tuna casserole in that it is a comfort food served family-style generally on Sundays. Why on Sundays? Because most of us would like to enjoy the last day of the weekend without the headache of throwing together a large complicated dinner. Every nation has a comfort food that is not only […]

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Romantic Dinner for Two by Chef John Zakarian

Saturday, December 20, 2008

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Speaking of romance is what we are cooking today. The romantic dinner for two in your own home. In my lifetime I had a few of those intoxicating evenings. Nothing is more satisfying than performing (cooking) a meal in front of your loved one or just a friend. It is relatively simple, so get out of the frozen isle and stop calling in the take-out. No Dejourno can match the real you. (I will make sure of that). So let’s begin:

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Tenderloin Shitaki Demiglaze by Chef John Zakarian

Sunday, November 9, 2008

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Tenderloin Tips with Shitaki Porcini Peppercorn Demiglaze. There is a saying, “If you’re afraid of heat get out of the kitchen”, that was several hundred years ago. When the kitchen was a large room in the lowest floor of the house, where a large wood burning oven delivered 150 degree heat, with no a/c, no air exchange, and no fans.

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