The Big Drop
Compressed Watermelon with Shaved Ahi Tuna, Wasabi Caviar and Citrus Greens
From the left: Sous Vide Tri Tip with Shaved Onion Rings, Crab cake with Red Pepper Aioli, Compressed Watermelon with basil grapeseed Oil and Balsamic Vin., Caprese Skewer
The ultimate lunch for a very cold day is Roasted Tomato soup with a Grilled Cheese sandwich.
Do you remember how awesome the sun feels on a summer day. That is what biting into Chef Michael’s Zesty Mango Salsa tastes like. In the cold of winter reignite your wild side with the fresh fruity zing of Mango Gourmet Salsa.
Olive Tapenade is a wonderful fresh spread or salad dressing or pasta sauce. It is unique rich tasting dressing that is sure to get rave reviews.
Chef Mike takes on the classic bacon-wrapped appetizer using prosciutto instead to wrap meaty scallops. Italian prosciutto, found at most supermarkets or Italian specialty stores, has an incomparable melt-in-your-mouth taste. It’s more expensive than bacon, but you only need a little for this recipe. Make it a meal: Serve with an unoaked chardonnay and Wild Rice and a salad.
Chef Mike demonistrates how to make the Middle Eastern favorite Hummus. Hummus is a dip composed of chickpeas, or garbanzo beans, and tahini. Tahini is a paste similar in texture to peanut butter that is made from sesame seeds. Hummus is typically eaten with pita or other flat bread.
Artichoke Hearts dip is easy to prepare and a always a hit. Perfect for parties, watching football, or just a great snack. We recommend making it with two other dips.
Baba Ganoush is a popular Arab dish of eggplant (aubergine) mashed and mixed with various seasonings. MAC and ME Gourmet Cooking Show will show you how to make this tasty dip. He recommends serving it with two other popular mediteranean dips — Artichoke Heart Dip and Hummas — as a trio of flavors.
