Author: Matt Netherland

I have an extreme passion for cooking and baking and am always on the hunt for new recipes. I have been studying the culinary arts for over 20 years and it is the greatest passion in my life. I am constantly on the radar as I, myself continue my journey to culinary perfection, and there isn't a day that goes by that doesn't involve something to do with a recipe.

Microwave chili

Put the onion, garlic, butter and spices in a microwaveable container, give it a quick stir, then heat in the microwave on High for 30-40 secs. Leave to stand for 1 min, then add the chopped tomatoes, beans, stock cube and chocolate. Cover with cling film and pierce 3 times. Place some kitchen paper on your microwave…

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Broiled Ham and Pineapple Slices

1-to 1 ½ pound ham slice, ½ inch thick 1 can (8 ½ oz.) sliced pineapple, drained Soft butter or margarine Set oven control at broil and/or 550⁰.  Diagonally slash the outer edge of fat on ham at 1-inch intervals to prevent curling.  Place ham on rack in broiler pan.  Broil 3 inches from heat…

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Mozzarella Tomato Salad

2 medium to small vine-ripened tomatoes 1 small ball bufula mozzarella (approximately 4 ounces) Salt Black pepper 2 tablespoons olive oil 2 tablespoons balsamic vinegar 2 tablespoons chiffonade basil Black and Green Olive Tapenade with Crostini, recipe follows Roasted Beet napoleon, see recipe file Chino Chopped Vegetable Salad, see recipe file Crostini, recipe follows BLACK…

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Tabbouleh

1 cup bulgur wheat (fine-medium grind) 2 cups hot water 1 pound ripe tomatoes, seeded and chopped (about 2 cups) 1 bunch green onions, white and green part, finely chopped (about 1 cup) 1 hothouse cucumber, halved, seeded and diced (about 2 cups) 2 large bunches fresh flat-leaf parsley, leaves finely chopped (about 2 cups)…

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Acqua Pazza

Seafood Stock Couscous Finished Broth/Sauce for Fish

Pasta with Sun Gold Tomatoes

4 tablespoons extra-virgin olive oil, divided 8 ounces Sun Gold or cherry tomatoes 2 garlic cloves, thinly sliced 1/4 teaspoon crushed red pepper flakes Kosher salt 6 ounces capellini, spaghetti, or bucatini 3/4 cup finely grated Pecorino or Parmesan 8 medium fresh basil leaves, torn into pieces Toasted breadcrumbs (for garnish; optional)

Roasted Beets With Dukkah and Sage

ROASTED BEETS DUKKAH AND ASSEMBLY ROASTED BEETS Step 1Preheat oven to 425°. Combine beets, oil, vinegar, several pinches of salt, and ¼ cup water in a baking dish. Cover tightly with foil and bake until beets are tender, 50–60 minutes. Uncover and let sit until cool enough to handle. Peel and cut each beet into…

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Baked Four-Cheese Spaghetti

Unsalted butter, for greasing 1 1/2 pounds spaghetti  Kosher salt and freshly ground black pepper  8 ounces imported fontina cheese, coarsely shredded (2 cups)  8 ounces Gruyere, coarsely shredded (2 cups)  8 ounces mozzarella, coarsely shredded (2 cups)  4 ounces Gorgonzola dolce, crumbled 

Chicago Steakhouse Peppercorn-Crusted Filet with Crab Au Poivre

Nonstick cooking spray 2 tablespoons whole black peppercorns, cracked 1 tablespoon whole green peppercorns, cracked 1 tablespoon whole pink peppercorns, cracked 7 tablespoons grapeseed oil, divided 1 tablespoon kosher salt 4 center-cut beef filets, each about 2 inches thick Crab Au Poivre: 1 tablespoon whole black peppercorns, toasted 2 tablespoons unsalted butter 1 tablespoon grapeseed…

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