Wine and Food

 Air Date: August 1, 2013
Goat Cheese Stuffed Artichokes with Lemon Basil Aioli

To prepare Artichokes:

  • 12 canned artichokes
  • ¼ C cream cheese
  • 2 tbsp goat cheese
  • 2 tbsp Grated parmesan cheese
  • 1 tsp minced garlic
  • 1 tsp chopped parsley
  • Salt and pepper to taste
  • 1-cup flour
  • 3 eggs beaten
  • 1-cup breadcrumbs
  • 1 quart frying oil

To prepare Aioli:

  Made with All Natural, Antibiotic-free Chicken

Tony P's Half Chicken roasted with lemon, fresh herbs, garlic, olive oil and sea salt.  Served with a side of seasonal balsamic roasted vegetables.

Chicken Brine

  Buttermilk Marinated Bone in Veal Chop, served over fresh field greens with a sweet and hot red beet, ginger and lime glaze.

Chef Tony's notes: For the home kitchen we always try to bring to you a dish which can be easily executed without to much complication. The  more complicated dishes tend to be reserved for the restauraunt kitchen. This is a great Holiday flavored dish with exquisite flavor and a colorful and impressive presentation.