Favorite Chef’s

Here a some of our favorite chefs, cooking shows, recipes, kitchen gadgets, restaurants and wines. We’d love to hear your suggestions.

Don Shula’s Steak House Famous Barbecue Shrimp

Sauce

1 cup quality thick barbecue sauce
1 Tbsp  ground horseradish
1 Tbsp  honey
1 Tbsp  black pepper, coarsely ground

Shrimp

16   large   shrimp, peeled and de-veined
16   fresh   basil leaves
8   strips  bacon, cut in half
1/2   cup     butter, melted

Directions

  • Purée all the sauce ingredients in a food processor or blender and set aside. Heat oven to 375° F (190° C).
  • Wrap each shrimp in a fresh basil leaf, then in a half piece of bacon.  Secure with a toothpick.
  • Place wrapped shrimp on a cookie sheet, brush with butter and bake 8 to 10 minutes, turning halfway through and brushing again with butter. Turn on broiler and brown shrimp on both sides, approximately 2 minutes per side.
  • Toss with the sauce and serve immediately.

 

Quick-Roasted Chicken with Mustard & Garlic
Recipe by Jacques Pépin

Ingredients

One 4- pound chicken
4 large garlic cloves, minced
2 tablespoons Dijon Mustard
2 tablespoons dry white wine
2 tablespoons extra virgin olive oil
1 tablespoon soy sauce
1 teaspoon Tabasco
1 teaspoon herbes de Provence
1/2 teaspoon salt

Directions:
  • Preheat the oven to 450°. Using poultry shears, cut along each side of the chicken backbone and remove it. Turn the chicken breast side up and press on the breast bone to flatten the chicken. Using a sharp knife, cut partway through both sides of the joint between the thighs and the drumsticks. Cut partway through the joint between the wings and the breast.
  • In a bowl, mix all of the remaining ingredients. Turn the chicken breast down and spread it with half of the mustard mixture. Set the chicken in a large skillet skin side up; spread with the remaining mixture.
  • Set the skillet over high heat and cook the chicken until it starts to brown, 5 minutes. Transfer the skillet to the oven and roast the chicken for 30 minutes, until the skin is browned and the chicken is cooked through. Let the chicken rest for 5 minutes. Transfer the chicken to a cutting board, cut it into 8 pieces and serve.

 

Make Ahead

    The chicken can be prepared through Step 2 and refrigerated overnight.

Serve With

    Mashed potatoes

Emeril:

Our go to spice ie Emeril’s Essence.  It is a seasoning blend made with salt, paprika, black pepper, granulated garlic, onion powder and other spice.  It’s great on beef, chicken, pork or seafood.  It adds a bold flavor, without adding heat.  Other blends available:  Bayou; Italian; Southwest; BAM! Burger, BAM It! Salad; and Garlic Parmesean for Bread.