For our recipe archives, just in time for Valentine’s Day, we bring you these recipes from Chef Jon Davies that all feature chocolate!
Tag: The Persnickety Chef
5 scallop recipes you can make tonight
Cape May-Wildwood is the one of the largest fishing ports on the East Coast, and one of our stars is the Atlantic Sea Scallop—a meaty, sweet-tasting mollusk that cooks up in just a few minutes and is delicious accompanied by both savory and fruit flavors. If you’ve only had the smaller bay scallops, imagine a… Read more »
S’mores French Toast and Chocolate Soup recipes for Valentine’s Day
We’re not looking down on boxed chocolates this Valentine’s Day, but there is something incredible about warm chocolate, especially when temperatures are below freezing (it’s 27 degrees here this morning). Here are two of the Persnickey Chef’s chocolate-inspired recipes: S’mores French Toast and Chocolate Soup. They only call for a few ingredients and come together… Read more »
Red Storm Rising: The Sauce vs. Gravy Debate
Persnickety shows you how to make homemade tomato sauce in just 15 minutes.
Time to Get Sauced
The place to begin to learn the craft of sauce making is at the bottom of the pan. The humble pan sauce is quick, easy and delicious. Recipe for Scallops with Sherry-Mushroom Cream Sauce
Grill of my dreams
Down at the shore we know that seafood and the grill are a perfect union. Recipes for Mojo Shrimp and Sweet Chili Fish in Foil
Pulling Mussels from a Shell
Mussels are the black sheep of the shellfish world. Lacking the sex appeal of oysters and not as boldly flavored as clams, mussels need some muscle in the P.R. department.
Oyster Stew: Simply Sinful
Sometimes a simple dish can be more powerful than an arsenal of spices and heavy handed techniques. Oyster Stew is one such dish.
The Crab Cake Doctrine
What makes a superior crab cake? For the truly crabby, only Blue Claw Crabs will do. Enjoy my award-winning crab cake recipe.
Get cooking with eggs
The recent culinary trends of farm-to-table, organic and slow foods are all, at their core, about embracing the ingredients. Recipes: Spinach-Feta Omelet; Poached Eggs with Chicken and Cheddar Hash
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