Chef Ernesto prepares a simple caprese salad with a parsley-honey vinaigrette. Ingredients: Mozzarella or Burrata1 Peeled Tomato2 oz Champagne vinegar1 oz Honey1 oz Dijon mustard4 oz Extra virgin olive oil½ oz American, Italian, or French parsley (chervil)Salt, white...
Chef Ernesto shows you how to easily peel the skin off tomatoes in today’s Chef Tips. Steps: Use a tomato corer to remove the cores from the tomatoes.With a paring knife, slice an X on the back side of the tomatoes.Boil water and blanch the tomatoes for about 30...
Chef Ernesto shows you how to make an easy and delicious Hollandaise Sauce to go with your Asparagus. Ingredients: 3 Egg yolks4 oz Butter, melted and at room temperatureJuice and zest of 1 lemon1 tsp waterSaltWhite PepperCayenne Pepper Steps: In a mixing bowl whisk...
Use a Peeler on the Skin of Asparagus Peeling the skin of an asparagus helps to remove the stringy portion and gives the cooked asparagus a nice two-tone color. Steps: Hold the asparagus and peel toward the root end. Stopping at about 1 or 2 inches from the end (This...
Savory bread pudding, using Kings Hawaiian Sweet Rolls, which can be found in our Wahine Bundle! Ingredients 1 pkg King’s Hawaiian rolls, cut in to ½ inch cubes1 Large onion, minced2 Tbsp garlic, minced1/2 # Butter, melted¼ Cup chives, chopped1 Tbsp McCormick...
Ingredients: 2 x 7 oz Lobster tails, thawed2 oz Good quality bread crumbs½ # (8 oz) Salted butter, softened1 tbsp Garlic, mincedJuice and zest of 2 lemons1 tsp Salt1 tsp Fresh or dried tarragon1 tsp White pepper, ground½ tsp Cayenne pepper3 tbsp American parsley,...
