2 International Drive

Rye Brook, NY 10573

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January 1, 2009


  • 1 papaya

  • 1 seedless watermelon

  • 1 honeydew

  • 1 pineapple

  • Olive 0il

  • Kosher salt to taste

  • Black pepper to taste

  • 2 oz. balsamic vinegar

  • Tri-color pepper coulis (recipe below)


  1. Preheat grill to high. Cut all fruit into slabs 2 inches thick. Brush with olive oil and season with salt and pepper. Grill fruit on high for 2 minutes, then quarter turn and grill for an additional 2 minutes. Flip and grill an additional 2 minutes. Let fruit cool then cut into 2 inch cubes. While cooling, reduce the balsamic vinegar by half.

Red Pepper Coulis

  • 1 red bell pepper

  • 1 Tbsp. olive oil

  • ½ tsp. white wine vinegar

  • 1 clove garlic, minced

  • Kosher salt and black pepper to taste

Yellow Pepper Coulis

  • 1 hot banana pepper

  • 1 Tbsp. olive oil

  • ½ tsp. white wine vinegar

  • Kosher salt and black pepper to taste

Green Pepper Coulis

  • 1 Jalapeño pepper

  • 1 Tbsp. olive oil

  • ½ tsp. white wine vinegar

  • 1...

January 1, 2009

Red Onion Jam Ingredients:

  • 1/4 cup vegetable oil

  • 1/2 cup brown sugar

  • 4 cups red onion, fine julienne

  • 1/4 teaspoon salt

  • 1/2 cup red wine vinegar


  1. Heat oil in a heavy saucepan over medium heat.

  2. Pour sugar into oil, stirring constantly until light brown (caramel) in color. Will be very hot, use caution.

  3. Stir onions and salt into the sugar mixture. Onions will immediately start to caramelize. Continue to stir until onions are fully tender or soft. Pour red wine vinegar into mixture and stir.

  4. Bring to a simmer, stirring occasionally, until jam has a thick consistency, about 20 minutes. Let cool and serve.

Makes 1 pint of jam.

Avocado Lime Frozen Yogurt Ingredients:

  • 2 cups whole milk

  • 3/4 cup granulated sugar

  • 1/2 teaspoon pure vanilla extract

  • 4 egg yolks

  • 1 cup vanilla Chobani Greek yogurt

  • 1/2 tablespoon lime zest

  • 2 ripe avocados, pitted and peeled

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon fre...

January 1, 2009


  • 6 egg yolks

  • 1 cup granulated sugar

  • 1 1/4 cup mascarpone cheese

  • 1 3/4 cup heavy whipping cream

  • 1 cup cold espresso (or very strong coffee)

  • 1/4 cup coffee-flavored liquor (optional)

  • 2 -12 oz. packages Italian lady fingers*

  • 1 Tbsp. cocoa powder, for dusting


  1. Combine egg yolks and sugar in the top of a double boiler and place over simmering water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. This is your sabayon. Remove from the heat and whip the yolks until thick and lemon colored. Add the mascarpone cheese to the whipped yolks, and beat until combined. In a separate bowl, whip the cream until stiff peaks form.

  2. Gently fold the whipped cream into the mascarpone sabayon mixture and set aside. Mix the cold espresso with the coffee liquor and dip the lady fingers into the mixture just long enough to get them wet. Do not soak the lady fingers. Arrange the lady fingers in the bottom of an 8×8-in...

January 1, 2009


  • 1 lb. bacon

  • 2 cups whole milk

  • 2 cups heavy cream

  • ¼ tsp. vanilla extract

  • 1 lb. shiitake mushrooms, finely chopped

  • ½ cup sugar

  • 3 egg yolks

  • 3 cups dark chocolate, melted


  1. Pan fry or bake ½ the bacon off until crispy and set aside on paper towels to cool and drain excess grease.  In a medium size sauce pan add the milk, cream, vanilla extract, remaining ½ of the bacon, and ¾ of the mushrooms. Bring milk mixture to a boil, then reduce to a simmer.  Simmer for 10 minutes stirring often with a high temp spatula.

  2. While that is simmering, in a mixing bowl whisk the egg yolks and sugar together until the yolks take on an opaque pale yellow color.  Then strain the milk mixture through a china cap and return to the sauce pan.  Discard the strained bacon and mushrooms.  Then gradually ladle the milk a little at a time into the yolks, while whisking continually.  Once the milk and yolks are combined, return to the sauce po...

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