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Things I Can't Live Without - How to take your food to an entirely different level.

Here are just a few of my "can't live without" products. some are new, but many are old standbys. Enjoy

Duke's Mayonaise

When I hear people say they don’t like mayonnaise, I always ask if they’ve ever tried Dukes. Made by the CF Sauer company in Richmond VA, this is one of the best. Give it a try http://www.dukesmayo.com


White Truffle Sea Salt

Many people have no idea that most truffle oils actually contain no truffles at all and in fact are chemically manufactured. We all know how much I hate the chemical stuff, so here is a wonderful option that gives you true truffle flavor and makes the most other worldly mashed potatoes. This is a concentrated product and you will find so many uses for it, from pasta to grilled chicken. $27.50 at  http://www.deandeluca.com/herbs-and-spices/salt-pepper/truffle-salt.aspx

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Norfolk Style Seafood

This is such a good recipe and so simple to make. The story behind this recipe is interesting. When I was a young boy, we used to go to a seafood restaurant in Washington DC called O'Donnell's. They had wonderful food, and most importantly, they had Buck.


Buck was a gentle giant at 6' 2" and was always talking to me about his recipe. He had invented this style of cooking seafood and had even developed special pans which could be used over open flame and then it could be delivered to the tables still sizzling. He was rightfully very proud of this. 


After being there quite a few times, Buck shared his recipe with me and told me to keep it a secret. Since this was over 40 years ago, I guess I can reveal it now. 


Ingredients

1/2 lb Shrimp, Jumbo Lump Crab or Langoustines, raw and shelled
2 Tbsp Butter
2 cloves Garlic, chopped
Dash of Old Bay Seasoning
Juice of 1/2 Lemon
Few dashes of Tabasco
Splash of White Wine
Salt and Black Pepper


Heat your pan until fairly hot, then add butter an…

Oven Roasted Salmon

This has to be one of the easiest and best tasting recipes I have. I developed it so I could always pull together a healthy dinner in a few minutes and then have beautiful cold salmon leftovers for the next day.

All you need is a nice piece of fresh salmon and a few basic spices. The real key is to get the oven very hot, so it sears the outside of the salmon and locks in the juices.



Ingredients 

2 lb filet of Fresh Salmon, skin on is best, but not essential.
Celery Salt
Dill Weed
Roasted Garlic Powder
Freshly ground Black Pepper
1 Tbsp Butter
Parchment Paper

Preheat your oven to 550F. Take your parchment paper and put it onto a 1/2 sheet baking pan and lay your salmon onto the paper.



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Note: All of these spices can be…

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To make it spectacular, you really do need to make the garlic confit and preserved tomatoes. They aren’t hard to make, but set aside a bit of time. Make a full recipe and then use the rest for other dishes.
Garlic Confit
3 heads of Garlic, peeled and left whole.  3/4-1 cup Olive Oil  4 springs fresh Thyme  2 Bay Leaves 2 dried Chili Peppers

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