Antipasto Salad 01
This is my interpretation of the classic as a salad that I served at the Backstage Restaurant in New Hope, PA, and several other place after that... including dinner at home. ...
Vegetables
Baba Ghannuj (Baby Watson’s)
This is the Baba Ghannuj recipe that I developed for Baby Watson's outlets in the Boston area. This is a bulk recipe, but scales down, in concept at least, quite nicely. This is a great dip, or appe...
Backstage Salad 01
My version of a House Salad from my time as Chef at the Backstage Restaurant in New Hope, PA....
Caesar Salad 01
This is the Caesar Salad I served at the Backstage Restaurant, and probably other places over the years, prepared in the kitchen, and with a basic Caesar Salad Dressing... Recipe link is down below....
Caramelized Onions 01
Nothing is more appetizing than pan full of Onion in the process of being Caramelized. These onions go great with a variety of things, like Beef, Roast Beef, French Dip Sandwiches, on burgers, on tom...
Chef’s Salad 01
This is the Chef Salad I served at the Backstage Restaurant in New Hope, PA, and is pretty much standard fair. Serve with choice of dressing and maybe a nice roll....
Coleslaw 01
To the best of my recollection, this is my version of the coleslaw we made at Capt'n Hook's Oyster Bar in Ormond Beach, Florida. The most unique ingredient, at the time, was the Tarragon... gave it j...
Duxelles 01
Essentially a pate, Duxelles is an Old School appetizer, and often used as an ingredient in other Haute' Cuisine offerings. The recipe here is from memory, since I needed one quick for the Filet Béar...
Fanned Cornichons 01
This is a nice, very simple, garnish that cheers up any plate; give it a try!!...
Fried Onions 01
Great on a kinds of things, but most importantly, a cheese steak....