Author Archives | Honore

Slow Roasted Poitrine de Porc Chef Honore Gbedze

Slow Roasted Poitrine de Porc

Slice the onion and layer on the bottom of a roasting pan, in a hot frying pan pan sear the meat on the skin side pour the brandy.‎ Transfer the meat to roasting pan and place on top of the sliced onion arrange the beets, potatoes and tomatoes cut into quarters all around the meat.

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Roasted Bell Pepper Ginger Soup by Chef Honore Gbedze

Roasted Bell Pepper And Ginger Soup

Place the peppers and ginger on an oven tray, season with salt and pepper and roast in 350 degree oven for about 20 minutes let cool down enough to handle .,

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Holiday Angus Braised Short Rib by Chef Honore Gbedze

Holiday Angus Braised Short Ribs

Marinade the short ribs with the dijon mustard, fresh herbs and wine overnight in the fridge.

Take the ribs out from the marinade and pan sear until its golden brown gold in the pan

pour the brandy and flambe.

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Healthy Summer Chicken Salad By Chef Honore Gbedze

Healthy Summer Chicken Salad

Rub the chicken breast with mustard season with coarse salt and pepper and herbs. Lightly flour the chicken and pan sear skin side down finish cooking in the oven for about 45 minutes at 360°F until cooked and juicy. Let chicken cool down .

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Mushroom Ravioli with babe Fresh Fiddleheads (Fougere) by chef Honore Gbedze

Mushroom Ravioli with Fresh Fiddleheads

On medium heat add 2 table spoons of olive oil to a fry pan, sauté the onion, garlic, mushrooms add the tomatoes and the fiddleheads season with salt pepper let cook about 5 minutes.

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Greenland Turbot Halibut Steak with Purple Yam & Carrot Puree by Chef Honore Gbedze

Greenland Turbot Halibut Steak with Purple Yam & Carrot Puree

Season the halibut steaks with salt and pepper. Add 1 teaspoon olive oil and butter to a pan, heat and pan sear steaks on medium heat on both sides until golden brown, add mushrooms to the pan and cook until tender.

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Spring Lamb Shoulder Chop with Vegetable Medley by Chef Honore Gbedze

Spring Lamb Shoulder Chop with Vegetable Medley

Pan sear the chops on both sides, add salt and pepper until cooked to desired taste. In another pan, heat the remaining half of olive oil and butter, sauté the vegetables, add remaining garlic, salt and pepper to taste until golden brown.

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Chop with Vegetable Medley by Chef Honore Gbedze

Spring Lamb Shoulder Chop with Vegetable Medley

Heat frying pan on medium heat and add half of the olive oil and butter to the pan. Pan sear the chops on both sides, add salt and pepper until cooked to desired taste. In another pan, heat the remaining half of olive oil and butter, sauté the vegetables, add remaining garlic, salt and pepper to taste until golden brown.

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Easter Couscous Salad by Chef Honore Gbedze

Easter Couscous Salad

By Chef Honoré Gbedze Preparation Time 25mn Cooking Time 30mn Serve 4 Ingredients 1 ½ cups of large grain couscous 1 ½ cups of lima beans 1 large fresh tomato 1 large green, red, yellow bell pepper 1 small red onion ½ cup of dried cranberries ½ cup of lemon juice ½ cup of olive […]

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Sole a la Florentine by Chef Honoré Gbedze

Sole a la Florentine

In oven proof dish layer half spinach, sole and sauce, remaining spinach and parmesan cheese. Cover with aluminum foil and Bake in 350°F oven for 25-30 minutes until the top is nice and golden brown. Let it rest for 10 minutes, cut and serve.

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