Recreating Restaurant 17’s signature pork chop at home using precision sous vide, chamber-vacuum pickled shallots, cold-smoked farro and fresh peach conserva.
Tag: Dinner
Pasta with Greek Yogurt and Chili Crisp (The Enhanced Version)
Inspired by a minimalist three-ingredient Bon Appétit recipe, this upgraded version takes pasta, Greek yogurt and chili crisp to the next level. Modified with 2% lactose-free Greek yogurt to keep it stomach-friendly, the dish is enhanced with a deeply savory base of rendered pancetta, fresh garlic, a splash of dry white wine and sharp Pecorino Romano for a rich, velvety weeknight meal that packs a serious punch.
Herbed Pork Loin Center Rib Roast, Charred Rapini, Green Lentils with Ramp Pesto and Pangrattato
A beautiful celebration of spring on a single plate. A tender, bone-in pork loin center rib roast is slathered in a pungent garlic, Dijon and herb crust, then roasted alongside bitter, beautifully charred rapini. The dish is anchored by a bed of earthy green lentils tossed with a vibrant, punchy wild ramp pesto made with nutty pepitas and sharp Pecorino Romano, all finished with a heavy shower of texture-shattering, golden sourdough pangrattato.
Ribeye, Sous Vide Sunchoke, Roasted Heirloom Carrots, Charred Spring Onion and Ramp Pesto
A restaurant-inspired recreation. This dish pairs a perfectly seared, ultra-rare ribeye with the deep, smoky char of tender duck-fat sunchokes, heirloom carrots and spring onions. Finished with a vibrant, garlicky ramp pesto and a rich pan jus built straight from the steak fond, it is a masterclass in elevating seasonal spring ingredients for a family meal.
Charred Cabbage with Creamy Miso Mushrooms (and Sous Vide Pork)
An elegant, “choose-your-own-adventure” recipe that elevates humble cabbage into a restaurant-quality masterpiece. Featuring perfectly juicy pork tenderloin precision-cooked via sous vide at 140F, crispy-edged charred cabbage wedges and a luxurious, velvety miso-mushroom cream sauce, this dish is an absolute masterclass in balancing rich, smoky and deeply savory umami flavors.
South Carolina Red Snapper, Herbed Carolina Gold Rice, Zucchini, Carrot and Tomato Succotash with a Lemon, Caper, Olive Oil Sauce
There’s nothing better than looking into the fridge on a Friday night and turning a random inventory into a restaurant-quality plate. Tonight was a beautifully preserved pair of South Carolina Red Snapper filets, a quick flash-sauté of local zucchini, carrots and tomatoes and a bright, briny lemon-caper-butter sauce built in its own separate pan.
Potato Crusted SC Tilefish, Sauteed Leeks and Spinach, Potato Puree with Red Wine Reduction
Master the art of potato-crusted fish. Learn the technical secrets from plastic wrap to the perfect red wine reduction for a restaurant-quality Tilefish dinner.
Seared South Carolina Scallops, Charred Broccolini, Bacon, Clemson Blue Cheese Grits with Habanero Butter Sauce
Experience the ultimate South Carolina ‘Power Plate’ with this recreation of a Greenville icon. Featuring buttery Broadwater Shrimp Co. scallops, heirloom Marsh Hen Mill grits folded with tangy Clemson Blue Cheese and a legendary Soby’s-inspired Habanero Butter sauce. This post breaks down the technical secrets to a perfect scallop sear and how to balance bold, local flavors for a restaurant-quality meal at home.
Spiced Pork Tenderloin, Whipped Labneh, Za’atar Roasted Cauliflower, Forbidden Rice with Blood Orange, Herbs, Toasted Almond and Sesame
Explore the art of the ‘restaurant copycat’ with this deep dive into a Middle Eastern-inspired masterpiece. Learn how to pair sous vide spiced pork tenderloin with whipped labneh, air-fried za’atar cauliflower and citrus-brightened forbidden rice. This post breaks down high-end plating techniques and the culinary logic that makes these bold, contrasting flavors work perfectly in a home kitchen.
Sous Vide Red Pork (char siu), Blistered Edamame, Bok Choy, Ramon, Pickled Carrots and Radish, Cilantro with Miso Broth
Sous vide char siu pork served over ramen with ginger-miso broth, blistered edamame, braised bok choy and quick-pickled carrots and radish. A restaurant-inspired bowl packed with bold flavor and texture.