Lobster Ravioli

Ingredients:3 tablespoons butter1/4 cup red onion, finely chopped2 tablespoons dry white wine3/4 cup heavy creamSalt and pepper to taste10-12 lobster ravioli (we used Giovanni Rana)Optional greens, for garnish Directions:In a large pan, melt butter on low. Add red onion and white wine, and turn the heat up slightly; let cook 5 minutes while onions softenContinue reading “Lobster Ravioli”

Grilled Chicken Marsala

Ingredients:2 chicken cutlets, plus olive oil for cooking1/4 cup Marsala wine1 teaspoon flour, optional, to thicken (recommended but not required)1 cup sliced mushrooms1/4 cup heavy cream1/4 cup chicken broth Directions:In a large pan, add a splash of olive oil, and cook chicken on medium-low heat until internal temperature reaches 165 (about 5 minutes per side).Continue reading “Grilled Chicken Marsala”

Creamy Sun Dried Tomato Pesto Pasta

Ingredients:2 servings rigatoni2 tablespoons butter1/3 cup heavy cream1 tablespoon sun-dried tomato pesto (we used Filippo Berio)1 large basil leaf, chopped or chiffonade cut2 tablespoons pasta water Directions:Cook pasta according to package instructions. In a large pan, heat butter on low until fully melted. Then, add heavy cream and whisk; heat on medium-low about 5 minutes.Continue reading “Creamy Sun Dried Tomato Pesto Pasta”

Grilled Strip Steaks in Rosemary Garlic Butter

Ingredients:2 14-ounce strip steaks5 tablespoons butter2 tablespoons olive oil1-2 sprigs rosemary1 large garlic cloveSalt Directions:Remove steaks from refrigerator 30 minutes before cooking. In a large pan, heat 4 tablespoons butter and 2 tablespoons olive oil on low, and add rosemary sprig(s) and garlic clove to pan. Season steaks generously with salt. Once butter is fullyContinue reading “Grilled Strip Steaks in Rosemary Garlic Butter”

Seared Scallops With Risotto

Ingredients:5 tablespoons butter1/2 cup arborio rice (risotto rice)1 cup chicken broth1/4 cup grated Parmesan4 scallops Directions:Remove the scallops from the refrigerator 30 minutes before cooking. In a large pan, melt 3 tablespoons butter on medium-low heat. Then, add risotto and coat it in the butter, about 1 minute. Next, add 1/4 cup of the broth,Continue reading “Seared Scallops With Risotto”