Author

Aron Galinovsky

Browsing
Recipes

Brussel Sprouts

Ingredients

  • 2 lbs brussels sprouts
  • 2 teaspoons oil
  • 1 teaspoon black pepper
  • 3 cloves garlic minced
  • ½ pound of bacon (cut into ½ inch strips)

Instructions

  • Preheat your oven to 400 degrees.
  • Mix the brussels sprouts with the oil, pepper, and garlic then place them on a rimmed baking sheet in a single layer. Cover them with the bacon pieces.
  • Roast for 35-40 minutes, mixing them halfway through. They are best when the brussels are very brown and the bacon is crispy.
View Post
By
Recipes

Homemade BBQ Sauce

Ingredients

  • 2/3 cup vegetable Oil
  • 2 cloves minced garlic
  • 1/3 cup cider vinegar
  • ¼ cup soy sauce
  • 2 tbsp Worcestershire sauce
  • 3 tbsp A-1 Sauce
  • ½ cup Heinz Ketchup
  • 4 drops tabasco

Directions

  • Combine all the ingredients in a medium saucepan.
  • Bring the sauce to a simmer over medium heat. Then, reduce the heat to low.
  • Cook, stirring often, until the sauce has thickened, about 15-20 minutes.
View Post
By
Recipes

Parmesan Roasted Asparagus

Ingredients

  • asparagus
  • olive oil
  • minced garlic
  • lemon
  • parmesan cheese

Directions

  • Clean and break off tough ends of asparagus.
  • Spray a sheet pan with a little bit of oil
  • Lay the asparagus in a single layer on a sheet pan
  • Sprinkle olive oil, salt and pepper on the asparagus and mix.
  • Add minced garlic and mix.
  • Bake at 400 for 15-20 minutes, until tender and crisp.
  • Take out and sprinkle parmesan cheese over the asparagus.
  • Return to oven for 5 minutes.
View Post
By
Desserts

SLOW COOKER PEANUT CLUSTERS

SLOW COOKER PEANUT CLUSTERS

Ingredients

  • 16 ounces unsalted dry roasted peanuts
  • 16 ounces salted cocktail peanuts
  • 24 ounces semisweet chocolate chips
  • 20 ounces peanut butter chips
  • 12 ounces white chocolate chips

Directions

  • Layer all of the ingredients in the bottom of a 6-quart slow cooker
  • Stir to combine.
  • Cover the slow cooker and heat on low for about 2 hours, stirring every 20 minutes, and stopping when all of the chips are melted.
  • Line two large baking sheets with parchment paper.
  • Using a spoon, drop mounds of the clusters onto the baking sheets.
  • Allow to set up at room temperature until completely hardened, about 1 to 2 hours or place in the refrigerator
View Post
By
Appetizers

Crispy Juicy Bang Bang Salmon Bites

Crispy Juicy Bang Bang Salmon Bites
Ingredients
For the Salmon Bites:
1 1/2 lbs salmon fillets (skin removed, cut into bite-sized cubes)
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne pepper (optional, for heat)
For the Bang Bang Sauce:
1/2 cup mayonnaise
1/4 cup Thai sweet chili sauce
1 tbsp sriracha (adjust for heat preference)
1 tbsp honey
1 tbsp fresh lime juice
Optional Garnish:
Chopped parsley or cilantro
Sliced green onions
Sesame seeds
Directions
* Pat the salmon dry with paper towels and cut into 1-inch cubes.
* In a large bowl, drizzle the salmon pieces with olive oil. Season with garlic powder, onion powder, smoked    paprika, salt, black pepper, and cayenne pepper. Toss gently to coat evenly.
* In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth. Adjust seasoning with extra sriracha or honey if desired. Set aside.
* Cook the Salmon, Heat a non-stick skillet over medium-high heat and add a drizzle of olive oil.
* Place salmon bites in the skillet in a single layer
* Sear for 2-3 minutes per side until golden and crispy on the outside, and flaky inside.
* Transfer cooked salmon to a paper towel-lined plate to remove excess oil.
* Arrange salmon bites on a platter and drizzle with the Bang Bang sauce.
* Combine salmon bites in a bowl, pour sauce over, and gently toss to coat.
* Garnish with parsley, green onions, or sesame seeds for added flavor and presentation.
View Post
By
Dinner

Beef Stir Fry

Beef Stir Fry

  • 1lb flank steak
  • 1medium white onion sliced and separated in layers
  • 4 scallions cut into 2-inch segments with whites and greens separated
  • 4 cloves garlic minced
  • 1/2 of red pepper sliced
  • 1/2 cup broccoli spears
  • 1/2 cup green beans
  • 1 tablespoon vegetable oil or any neutral oil

Beef Marinade:

  • 1tablespoon regular soy sauce
  • 5tablespoon cornstarch or potato starch
  • 2teaspoon  Shaoxing wine or rice vinegar
  • 2teaspoon sesame oil
  • ½teaspoon baking soda
  • 1tablespoon Vegetable oil or any neutral oil

Sauce:

  • 1tablespoon Shaoxing wine or rice vinegar
  • 1tablespoon oyster sauce  or vegetarian stir fry sauce
  • ½tablespoon dark soy sauce or sub with regular soy sauce
  • 1teaspoon cornstarch or potato starch
  • ¼teaspoon black pepper or white pepper
  • 4tablespoon cold water
  • 1teaspoon white granulated sugar or brown sugar

INSTRUCTIONS

  1. Slice flank steak against the grain, on an angle into ¼-inch thin slices. Transfer to a medium bowl. Tip: to easily slice beef thinly, freeze the exposed beef for 40 minutes until the exterior is hard to touch and slice with a sharp knife.
  2. Marinate beef with Marinade ingredients as listed above. Marinate at room temperature for 15-20 minutes.
  3. In a small bowl, combine Sauce ingredients as listed above. Set aside.
  4. In a large skillet on low heat, heat vegetable oil. Stir fry white onions and scallion whites for 30 seconds. Remove and set aside.
  5. Stir fry the remaining vegetables approx 2-3 min
  6. Increase to medium high heat, add marinated beef in a single layer and spread apart. Brown beef on each side for 2-3 minutes per side.
  7. Reduce to medium heat, pour prepared sauce in a circular motion, and stir fry for another 30-60 seconds until sauce thickens.
  8. Toss back in garlic, scallion greens, all the other vegetables and cooked onions from before. Stir fry for another 30-60 seconds. Remove off heat and enjoy with a bowl of plain rice and your favorite vegetables!

 

View Post
By
Dinner

Garlic Shrimp Pasta

Garlic Shrimp Pasta

Ingredients

  • 1 lb medium shrimp, deveined and tails removed
  • 1 lb spaghetti noodles
  • 6 -8 garlic cloves, according to personal taste, minced
  • 1/4 cup butter
  • olive oil (3 drizzles)
  • Italian seasoning to taste
  • Pinch of fresh ground pepper
  • Pinch of red pepper flakes
  • ¼ tsp of salt
  • Herbs (according to taste)

Directions

  • Boil pasta in water till tender, save 1 cup of pasta water for use later. Put some oil, salt, and fresh herbs in with pasta when boiling the pasta.
  • Drain and set aside.
  • While pasta is boiling, wash shrimp.
  • Melt butter over medium heat. Add shrimp.
  • Let cook until the shrimp are a little pink and starting to curl (approx. 5-7 min). Then add garlic.
  • Add pasta to skillet.
  • Add seasonings.
  • Add enough saved pasta water so it is not dry (start with ¼of cup) work up from there.
  • Keep tossing all ingredients around in skillet until all is incorporated and hot.
View Post
By
Dinner

Salmon With Creamy Garlic Sauce

Salmon With Creamy Garlic Sauce

Ingredients

  • 4 200-250 grams each Salmon Fillets skinless
  • 2 tablespoons Light Olive Oil
  • 3 tablespoons Unsalted Butter
  • 8 cloves Garlic chopped finely
  • 2 tablespoons White Onion chopped coarsely
  • 1/4 cup Dry White Wine
  • 1 3/4 cups  Heavy Cream or Whipping Cream
  • 2 cups Baby Spinach Leaves washed
  • 1 piece Lemon cut into slices
  • 1/4  cup Parmesan Cheese  grated
  • 2 tablespoons Fresh Parsley   chopped finely
  • Salt and Pepper to taste

Directions

  • Season the salmon fillets with salt and pepper. Squeeze some lemon juice all over salmon.
  • Using a large skillet, heat oil over medium heat. Cook the salmon for few minutes on each side. Remove from the pan and set aside.
  • Add butter in the remaining juice leftover in the pan.
  • Sauté the garlic and onions for 2 minutes.
  • Pour in the white wine, and slightly reduce.
  • Lower the heat, add the heavy cream and bring to a gentle simmer, stirring occasionally. Season with salt and pepper.
  • Add the spinach leaves, let it simmer for a minute.
  • Sprinkle the parmesan cheese all over the skillet and let it melt for 1 minute through the sauce.
  • Add in the lemon slices.
  • Put the salmon back into the pan.
  • Add the parsley, and spoon the sauce over each filet.
  • Serve while hot over pasta, rice or vegetables.
View Post
By
Restaurants

The Luke Brasserie

 

 

 

 

 

 

 

Restaurant Review: Luke Brasserie, New Haven, CT

The Luke Brasserie, located at 261 College Street in New Haven, Ct, offers a contemporary  brasserie experience under the direction of Executive Chef Vincent Chirico.  Luke Brasserie offers a sophisticated dining experience with its high ceilings, a great bar, and calm, ambient lighting that sets a relaxed tone for the evening. The menu is divided into sections such as fresh, decadent and indulgent with dishes designed for sharing.

Appetizers:
We started with the heirloom beet and tomato salad, yellowfin tuna, and hamachi crudo. While the salad and tuna were enjoyable, the crudo fell short, tasting uncomfortably fishy.

Pasta:
For the pasta courses, we tried the cavatelli and rigatoni. The cavatelli was absolutely outstanding, while the rigatoni, with onions and bacon, had an unexpected sweetness that didn’t quite work for me.

Surprise Complimentary Dish:
A delightful surprise was the complimentary asparagus in white truffle sauce, which was truly excellent and a highlight of the meal.

Main Course:
A veal chop served with cannellini beans, spring onions, and chestnuts. While it wasn’t to my taste, my dining companions enjoyed it, so it’s worth considering if you’re a fan of veal.

Dessert:
We ended with a refreshing lemon sorbet paired with an orange sauce—a wonderfully tasty finish to the meal.

Service:
The service was a mixed bag. It was spotty and slow, with our server appearing overwhelmed at times, which slightly detracted from the overall experience.

Overall Rating:
I’d give Luke Brasserie a solid 7/10. While there were some high points, like the cavatelli, truffle asparagus, and dessert, the service and a few missteps with the dishes leave room for improvement.

View Post
By
Restaurants

1864 The Restaurant

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1864 The Restaurant, situated in Mongoose Junction on St. John in U.S. Virgin Islands

The atmosphere was very cozy and inviting, setting a nice tone for the evening. For appetizers, we ordered oysters, conch fritters, chicken potstickers, and mussels—a delicious variety to start. The main dishes included buttermilk fried chicken, jumbo stuffed shrimp, sausage and seafood risotto in red sauce, and macaroni and cheese. While the options for main courses were somewhat limited, the flavors were satisfying. Dessert was banana cheesecake, which rounded out the meal nicely.

Service was good, but it felt a bit rushed, as if they were eager to turn the table. Despite this, the experience was enjoyable overall and worth a visit.

Rating: 6.5/10

View Post
By