Single Guy Chef

Chateau Bonnet with Grilled Oysters

Posted on 10. May, 2007 by singleguychef.

ah….. what goes with grilled oysters - SGC (singleguychef) put together two eclectic, widely different recipes - one zesty mango, one asian vinaigrette salsa - how could any wine taste right with these two concoctions - well, lets taste them - my first thought was muscadet … dry, crystal-clean white from france - but, mais [...]

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Posted on 10. May, 2007 by singleguychef.

Just completed our move from Media Temple to Bluehost. After weeks of sluggish speed and 500 errors, I’ve decided to move the site back to Bluehost and you’ll see the speed is great.
I think Media Temple is just suffering from their huge success and the lil guys, like me are getting overlooked.

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Heirloom Tomatoes with Buffalo Mozzarella and Pancetta

Posted on 07. May, 2007 by singleguychef.

I’ve been trying to make it a habit of using my leftover items from other recipes. I had an extra Black Krim heirloom tomato sitting on the counter and it had me thinking of how I could use it. What I love about heirlooms is the variety of flavors they offer. I picked up 2 [...]

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Posted on 07. May, 2007 by singleguychef.

Apologies. The email notification plug-in has been giving me problems lately.

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The Very First Dinner Menu!

Posted on 04. May, 2007 by singleguychef.

So…better late than never? We actually had our dinner 2 weeks ago and I have been promising to put the pictures and recipes up since then. But if you look through the blog, you’ll see that I’ve been busy cooking and drinking.
Where’d this idea come from? Actually, a suggestion of someone very close to [...]

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Oysters on the Half Shell with Three Salsas

Posted on 04. May, 2007 by singleguychef.

This recipe is from Nobu and you can find it in, Nobu, the cookbook.
Ingredients
12 fresh oysters in the shell
4 TBs of Matsuhisa salsa
4 TBS of Maui Onion salsa
4 TBs of Jalapeno salsa
finely chopped chives for garnish
Coarse kosher salt for plating
Preparation
1. Rinse and scrubs the oysters. Remove the oysters from their shells and rinse under cold [...]

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Grilled Asparagus Spears with Egg Sauce and Salmon Roe

Posted on 04. May, 2007 by singleguychef.

This original recipe is from Nobu and you can find it in, Nobu, the cookbook.
The recipe below has minor tweaks.
Ingredients
12 green asparagus spears, about 6 inches long
olive oil for grilling
coarse sea salt
freshly ground black pepper
2 TBs of salmon roe
Preparation
1. Preheat grill to med-high. Brush the asparagus with olive oil and grill til el dente. Cut [...]

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Cilantro Soup with Monkfish

Posted on 04. May, 2007 by singleguychef.

The original recipe is from Nobu and you can find it in, Nobu, the cookbook.
I’ve added slight tweaks to the one below.
Ingredients
Soup
2 1/4 cups of dashi
2 tsp. of sake
2 tsp. light soy sauce
1/4 tsp. sea salt
Monkfish
9 oz. of monkfish
sea salt
freshly ground pepper
vegetable oil for deep frying
flour for dusting
1 TBs of finely chopped cilantro leaves
thin slices [...]

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Prawns with Wasabi Pepper Sauce

Posted on 04. May, 2007 by singleguychef.

The original recipe is Abalone with wasabi pepper sauce and is from, Nobu. You can find it in, Nobu, the cookbook.
Here’s my version with prawns and different mushrooms used.
Ingredients
1 pound of peeled and deveined shrimp
1/2 cup of clarified butter
1 clove garlic, thinly sliced
4 spears green asparagus, cut into 2-inch lengths
4 spears white asparagus, cut into [...]

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Puff Pastry Rounds, Fresh Berries, Mascarpone Whipped Cream and Chocolate Sauce!

Posted on 04. May, 2007 by singleguychef.

I’ve been playing around with variations of this dessert for a couple years now. I made the original back about 2 years ago. The presentation and flavors are getting there. Try this one for now and see what you think.
Ingredients
1 package of thawed puff pastry sheets. You could use the pastry rounds also but I [...]

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