Red bell pepper and cheddar cheese spread

Red bell pepper and cheddar cheese spreadBy Chef Marcus Published: August 29, 2014Yield: 1 1/2 CupsFrom the archives of Chef Mark Ballen, Executive Chef / Co-Owner of Reel Foods Fish Market & Oyster BarIngredients1 Small Shallot Quartered3 Large Garlic Cloves Peeled2 Tsp Olive Oil 1 Large Roasted Red Bell Pepper 1 1/2 Cups Packed Grated […]

Salmon in Potato Cage with Lemon Beurre Blanc

Salmon in Potato Cage with Lemon Beurre BlancBy Chef Marcus Published: January 14, 2014Salmon in a Cage with Lemon Beurre Blanc serves 6 Recommended Wine: 2012 Cinder ChardonnayIngredients Salmon in a Cage Fresh salmon portion boneless and skinlessĀ¼ Cup Julienne Russet Potato cut fresh 1 tsp Shallots Chopped1 Tbsp Flour 1 eggs Scrambled Salt to […]