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1 large head of Cauliflower, cut into florets 3 tablespoons of unsalted butter 2 teaspoons of White Truffle Oil 3 tablespoons of all purpose flour 1 cup of hot milk 1 cup of hot half and half 1/2 teaspoon of freshly ground black pepper 1 cup of freshly grated Gruyere, divided 1/2 cup of freshly grated Parmesan  1/4 cup of fresh bread crumbs kosher salt and fresh ground pepper to taste Directions: Preheat oven to 375 degrees Sprinkle the florets with salt and steam for 8 minutes until slightly tender but still firm. In a heavy sauce pan over medium...

1 large head of Cauliflower, cut into florets 3 tablespoons of unsalted butter 2 teaspoons of White Truffle Oil 3 tablespoons of all purpose flour 1 cup of hot milk 1 cup of hot half and half 1/2 teaspoon of freshly ground black pepper 1 cup of freshly grated Gruyere, divided 1/2 cup of freshly grated Parmesan  1/4 cup of fresh bread crumbs kosher salt and fresh ground pepper to taste Directions: Preheat oven to 375 degrees Sprinkle the florets with salt and steam for 8 minutes until slightly tender but still firm. In a heavy sauce pan over medium...

2- 28 ounce cans tomato puree 1/2 cup of white wine 2 cups of chicken or vegetable stock 2 large red bell peppers, roasted, seeded, pealed & chopped 3 tablespoons of Tuscan Herb EVOO 1 yellow medium onion, finely diced 4 large cloves of garlic, minced 1 bunch of fresh basil leaves washed, dried and torn (reserving 6 small sprigs for garnish) 1 teaspoon of dried oregano 1/2 cup of grated Romano cheese 1 cup of heavy cream sea salt and fresh ground pepper to taste   Directions: In a medium (5 quart) heavy stock pot, heat 1 tablespoon of...

 4 heads cauliflower, coarsly chopped  1 cup shredded Mozzerella 1 cup grated Parmesan 4 eggs lightly beaten 2 teaspoons oregano 1 teaspoon of salt 2 teaspoons basil  2 teaspoons garlic powder 1/4 teaspoon red pepper flake  1 tablespoon ultra premium extra virgin olive oil (or garlic EVOO) Directions: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Break the cauliflower into florets and pulse in a food processor until fine. Steam in a steamer basket and drain well. ( I like to put it in a towel and squeeze to get all the moisture out. The...

1/2 cup of Serrano Honey Vinegar 1/2 cup of Chipotle Extra Virgin Olive Oil  add sea salt to taste 2 cloves of garlic minced fresh ground pepper to taste 4 - 8  ten ounce rib eye steaks Combine the salt, vinegar, garlic and pepper. Slowly whisk in the chipotle Olive oil. Place the steaks in a zip-lock bag pour the marinara over and massage it into the steaks. Cover and allow to marinate for a minimum of 2 hours up to 6 hrs.  Prepare a charcoal or gas grill and cook to desired doneness. Allow to rest for 10 minutes...