Wednesday, October 13, 2010
Sunday, October 10, 2010
Friday, August 13, 2010
THE CHEF IS IN
Adolphus A. Stuart, Chef Owner
Sage N Thyme, LLC
Born and raised on Staten Island in New York City, the nation’s “melting pot,” I took full advantage of the exposure of the enclaves that exist in the “Big Apple.” I was and am always open to exploring and experiencing the many cultures and the cuisines that exist. China Town is two blocks from Little Italy which is a few blocks from Hell’s Kitchen, an Irish neighborhood. Take the subway uptown and you were in a Latin American community that is within walking distance from the famous Harlem, a culturally diverse African American section of New York City. I could go on and on trying to express what New York has to offer the culinary curious.
I choose the culinary arts as a second career after accepting that I have a passion for good food. After attending the New York Restaurant school in Manhattan, Mountain State University in Beckley WV and working with world class chefs to include Marcus Samuelsson of Aquavit in NYC for a James Beard fund raiser, Robert Wong at the Glade Springs Resort in Daniels WV, Michelle Stanaker President of the WV chapter of the ACF (American Culinary Federation) and Chris Pashia, a protégé of the great Cajun cook Chef Paul Prudhomme in New Orleans, I found my place in the arts.
Cooking is like jazz. You have your standard score (recipe) that may be good but not quite unique. It’s when you add a “riff”, improvise ,then dare take the chance of executing a “solo” and push the envelope do you create jazz. I love jazz.
Sage N Thyme LLC is over ten years in the making, an opportunity to share my passion and creativity. This is my time to “solo” and pray everyone enjoys the “jazz.”
Adolphus A. Stuart, Chef Owner
Sage N Thyme, LLC
Born and raised on Staten Island in New York City, the nation’s “melting pot,” I took full advantage of the exposure of the enclaves that exist in the “Big Apple.” I was and am always open to exploring and experiencing the many cultures and the cuisines that exist. China Town is two blocks from Little Italy which is a few blocks from Hell’s Kitchen, an Irish neighborhood. Take the subway uptown and you were in a Latin American community that is within walking distance from the famous Harlem, a culturally diverse African American section of New York City. I could go on and on trying to express what New York has to offer the culinary curious.
I choose the culinary arts as a second career after accepting that I have a passion for good food. After attending the New York Restaurant school in Manhattan, Mountain State University in Beckley WV and working with world class chefs to include Marcus Samuelsson of Aquavit in NYC for a James Beard fund raiser, Robert Wong at the Glade Springs Resort in Daniels WV, Michelle Stanaker President of the WV chapter of the ACF (American Culinary Federation) and Chris Pashia, a protégé of the great Cajun cook Chef Paul Prudhomme in New Orleans, I found my place in the arts.
Cooking is like jazz. You have your standard score (recipe) that may be good but not quite unique. It’s when you add a “riff”, improvise ,then dare take the chance of executing a “solo” and push the envelope do you create jazz. I love jazz.
Sage N Thyme LLC is over ten years in the making, an opportunity to share my passion and creativity. This is my time to “solo” and pray everyone enjoys the “jazz.”
Thursday, March 25, 2010
TOMATO BASIL SOUP
TOMATO BASIL SOUP
How is it that something so simple could taste so good. This rich refreshing soup went for a premium at a restaurant in Dallas. This recreation will save you your rent money.
INGREDIENTS
* 4 tomatoes (peeled, seeded and diced)
* 4 cps tomato juice
* 14 basil leaves
* 2 cps heavey whipping cream
* 1 cp butter
* salt & pepper tt (to taste)
DIRECTIONS
* In a stock pot over medium heat pour tomato juice and diced tomato then simmer for 30
minutes.
* puree and add basil leaves.
* return to stock pot over medium heat and stir in crean and butter. Season with salt and pepper DO NOT BOIL.
SERVES 4
RACK OF LAMB
ROASTED RACK OF LAMB
Many people associate lamb with Easter so I thought I would share this recipe with you.
A seared rack coated with Dijon mustard, honey then encrusted with a fresh herb and garlic flavored fresh bread crumbs then roasted to your taste.
INGREDIENTS
* 1/2 cp fresh bread crumbs
* 2 Tbs garlic (minced)
* 2 Tbs rosemary, fresh (chopped)
* 1 tps salt (Kosher)
* 1/4 tps black pepper (fresh ground)
* 2 Tbs olive oil
Mix ingredients in large bowl and set aside.
Preheat oven to 450 degrees F (230 C) and place oven rack in center of oven.
* 1 Rack of lamb (7 bone trimmed and frenched)
* 1 tps salt (Kosher)
* 1 tps black pepper (fresh ground)
* 2 Tps olive oil
* 2 tps Dijon mustard
* 1 tps honey
Heat 2 Tbs olive oil in large oven proof skillet. Season lamb with salt and pepper and sear 2 min on all sides. remove from skillet and set aside till able to be handled. mix Dijon mustard and honey before spreading on rack. Roll in herb and garlic seasond fresh bread crumbs coating all sides evenly.
Return to skillet bone side down and roast in preheated oven for 12 to 18 minutes or to your desired doneness. Remove from skillet and let stand for at least 5 minutes before serving.
SEVERS 4
Wednesday, March 24, 2010
ONE BITE WONDER
TOMATO AND MOZZARELLA WRAPPED WITH PROSCIUTTO
This is so delicious I bet you can't eat just one...
As always, using the freshest and best quality ingredients will guarantee success.
INGREDIENTS
* 8 thin slices prosciutto (imported if possible) halved lenghtwise
* 8 large basil leaves, torn in half
* 8 small mozzarella balls (1 in. diameter)
* 8 Cherry or grape tomatoes, halved
* Kosher salt and fresh coarse ground black pepper
* 2Tbs extra virgin olive oil
CONSTRUCTION
Arrange 8 pieces of prosciutto flat and put one peice on each slice. Place tomato and mozzarella (cut side together) on basil and roll. secure with tooth pick and drizzle with olive oil.
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