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French

Bistro Chicken with Bermuda Salad

Imagine strolling along in Paris, finding a small bistro and enjoying eating outdoor. This recipe is a light and refined dish you could enjoy in a bistro. The combination of mustard and rose balsamic vinaigrette compliments the roasted chicken and vegetables. Make extra vinaigrette, and refrigerate to use on other dishes. Chef Wecker

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Cucumber Tomato Feta Bouchées

Bouchées in French means bites. This recipe can be made ahead and refrigerated an hour before your guest arrive.  It is usually served as an appetizer, however you could also serve it as a side dish, or a salad without using the skewers. Either way, it's a great refreshing summer dish. Chef Wecker

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Shrimp with Roasted Yellow Pepper Coulis

Coulis is a French sauce which can be sweet or savory, depending on what it is meant to accompany. It is an evenly textured sauce that has been pureed from either fruits or vegetables. In this shrimp and vegetable recipe, using coulis enhances the flavor of dish as well as making it look more sophisticated on the plate. Chef Wecker

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Petite Lamb Chops over Roasted Root Vegetables

You absolutely will love the taste of petite lamb chops; they can stand on their own with just salt and pepper then pan seared in olive oil. If we were to choose a favorite cut, it would hands down be the petite lamb chop because of its tenderness and flavor. A great appetizer served as lamb "lollipops" or as a main entrée. Simple, yet looks so sophisticated. Chef Wecker

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Maple Balsamic Pork Tenderloin Recipe

Rosemary Roasted Pork Tenderloin and Potatoes

This is a favorite recipe for pork tenderloin that always comes out great and very tender, and the whole family will love. By adding the roasted fingerling potatoes you  don't have to make any side dishes. Chef Wecker

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