Category Archives: Recipes

Seared Tuna with Celery Root Salad

SEARED TUNA WITH CELERY ROOT SALAD (Serves 4) 1 LB. Sushi quality tuna 2 TBS chopped fresh thyme leaves 2 TBS. extra virgin olive oil 1 tsp sel gris (large grain sea salt) 1. Combine thyme, oil and salt. Rub on tuna. 2. Heat sauté pan until very hot. 3. Remove tuna from marinade. Shake… Read more »

Negroni Week Recipes 6/17

Cask-Ade   Glass: Rocks Ingredients: 2             oz. Barrel Aged Negroni Orange Twist   Method: Place a hand cut rock in a rocks glass. Add pre-batched Negroni Torch Orange Twist until edges are black for Garnish   For the Batch: Combine 3L Gin, 2L Carpano Antica, 2L Aperol in a 9L Barrel. Rest for at… Read more »

Whishful Thinking Cocktail Recipe

Whishful Thinking   Glass:  Rocks 1 ½        oz. Bulleit Rye Whiskey 2             Slices of Lemon 1              splash Prince Pastis de Marseille 1              barspoon of simple syrup Mint Leaves for Garnish   Rinse the rocks glass with Pastis. Muddle lemons in a shaking tin…. Read more »

Spring Feeling Cocktail Recipe

Spring Feeling A delicious spring cocktail which features the fresh feeling of spring air and a wonderful light green colour. In a shaker combine over Ice:   4oz. Plymouth Gin 1oz. Green Chartreuse 1oz. Sour Mix   Shake to combine, pour contents into a rocks glass. Garnish with a lemon wedge. More Recipes

Asparagus Soup Recipe

Fresh Asparagus Soup with Cherry Tomatoes, Morels and Mint 6 Servings   4          cups asparagus, cooked and cut into one inch pieces 1          TBS fresh shallot, minced 1          TBS. fresh thyme leaves, chopped 3          cups vegetable stock 1          TBS. EVO (extra virgin olive oil) 2          TBS. butter 6          cherry tomatoes, cut in quarters 1          cup… Read more »

Fruit Cobbler Recipe

Fruit Cobbler Serves 8   8          cups fruit, cleaned, peeled, pitted, etc. ¼         cup all-purpose flour 3/4       cup granulated sugar (depending on the sweetness of the fruit) 1          lemon, grated zest and juiced. 1          cup granulated sugar 1          cup dark brown sugar 2          cups all-purpose flour 1          tsp. ground cinnamon ½         lb. unsalted butter, cool… Read more »

Fleur de Provence, Provencal Vegetables Recipe

From Edible Jersey: “The flower-shaped pinwheel of sliced vegetables, which he serves as a special summer appetizer, is a variation on a dish Laird learned to make as a young chef working in Provence. In his revised version, he shrunk the size of the dish from a single large “flower” to individual florets. And he… Read more »

Roosevelt Ave. Cocktail Recipe

Glass:  Coupe Ingredients: 2 oz                       Gordon’s Gin 1/8 oz                   Simple Syrup 1/2 oz                   Green Chartreuse 1 oz                       Champagne Thyme for Garnish   Combine the Gin, simple and Chartreuse over ice in a mixing glass. Stir and strain into a coupe. Top with Champagne and garnish with a slapped sprig of thyme. More Cocktail Recipes

Syrups, Simple Recipes for Cocktails

1:1 Simple Syrup Yields: 1.16 Quarts/1000g/1.09 Liters 500g Granulated White Sugar 500g Water Combine Sugar and Water. Bring syrup close to boiling. Stir syrup to completely dissolve the sugar solids. Remove mixture from heat and allow it to cool. Refrigerate and store for up to 1 month.   Honey Syrup Yields: 0.17 Quarts/164g/.16 Liters 100g… Read more »

Roast Chicken, Asparagus Salad, Mixed Berry Cobbler as seen on NBC Today

Follow this Link to see the recipes from Chef James Laird’s Appearance on NBC Today!   More Recipes