My New Favorite Grilled Shrimp Recipe
 | Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef |
Serves 4
Ingredients: 2 LB U-12 Shrimp in the shell butterflied.
For Marinade:
Juice of 1 lemon plus zest
½ cup olive oil
1 tablespoon dried oregano
2-4 teaspoons red pepper flake
½ cup fresh basil
salt to taste
Directions: In a blender combine all of the ingredients for the marinade. Pour over the shrimp make sure to rub the marinade into the butterfllied areas. Marinate for 30 minutes to 1 hour. Grill and enjoy.
Pairs Well With:
 |  |
| Chardonnay | Riesling |
For more culinary inspiration KEYWORD "recipes", a specific ingredient or click here.
Grilled Pork Chops & Cherry Chutney
| Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef |
Ingredients: 4 pork chops ½ inch thick
1 tablespoon vegetable oil
1 medium onion ¼ inch dice
2 cups cherries, pits removed
1 teaspoon allspice
pinch cayenne
2 tablespoons cider vinegar
½ cup cherry preserves
Directions: In a sauté pan sauté the onions until translucent. Add the remaining ingredients and simmer gently until thick and coats a spoon. Pre-heat the grill; season the chops with salt and pepper. Grill until a thermometer inserted in the thickest part reads 145. Let the chops rest for five minutes then serve with a hearty spoonful of the chutney.
Pairs Well With:
 |  |
| Cabernet Sauvignon | Pinot Noir |
For more culinary inspiration KEYWORD "recipes", a specific ingredient or click here.
Rib Eye with Dijon Parmesan Crust
| Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef |
Ingredients: Mustard Parmesan Coating:
20 cloves garlic, peeled
1/2 cup olive oil
3 tablespoons fresh, roughly chopped thyme
3 tablespoons Dijon mustard
3 thick rib-eye steaks (about 2 to 2 1/2-inches)
Grey salt and fresh ground black pepper
Olive oil, for drizzling
2 cups fresh, finely grated parmesan cheese
Directions: In a pre-heated saute pan over medium-low heat, pan roast the garlic in olive oil, tossing only once. Allow to brown for about 5 to 10 minutes. Drain the cloves through a strainer. Allow to cool before mashing roughly with fork. Add thyme to garlic paste and mash that in as well. When they are pasty but still chunky, mix in the Dijon mustard. Preheat oven to 450 degrees F. Preheat a grill to high. Season steaks well with salt and pepper. Pound the seasonings in well. Drizzle steaks on both sides with olive oil. Place meat on grill to brown, about 5 minutes each side. Remove steaks from grill, place on a large cookie tray. Cover top generously with mustard parmesan coating. Top with large piles of parmesan, spreading out to edges carefully with fingers. Place steaks in oven for 8 or 9 minutes.
Pairs Well With:
|
| Cabernet Sauvignon |
For more culinary inspiration KEYWORD "recipes", a specific ingredient or click here.
