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Secolari Family Recipes

Mint Chutney

Mint chutney is a classic East Indian dish that can be prepared fresh and can be made ahead of time and refrigerated. It is a staple of East Indian cuisine because of the digestive properties of mint. There are many variations of mint chutney depending on area or family recipe. This chutney can be used with many types of dishes such as Indian snacks, as a dip with chips, samosas, as a dressing on tacos or in sandwiches. Try this unique and complex flavored...

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Brown Onion Masala

Brown onion masala is a flavorful Indian sauce made up of onion, tomato, ginger, garlic, and spices. It’s the base to a lot of Indian dishes and by preparing it in advance, you can significantly reduce the cook time for many Indian recipes. This sauce is rich, thick, fragrant, with a real robust and aromatic flavor. Chef Ravi

Brown Onion Masala

Brown onion masala is a flavorful Indian sauce made up of onion, tomato, ginger, garlic, and spices. It’s the...

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Cherry Balsamic Compote

Don’t you love it when cherries are in season?  When there’s leftover cherries, make this simple, delicious, and versatile compote.  This compote is delicious on ice cream, yogurt, pancakes, roast lamb or duck, a topping for cakes or cheesecake, and accompaniment to cheeses. Chef Alba

Cherry Balsamic Compote

Don’t you love it when cherries are in season? When there’s leftover cherries, make this simple, delicious, and versatile compote. This compote is delicious on ice cream, yogurt, pancakes, roast lamb or...

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Goat Cheese Poblano Quesadillas

Quesadillas were first created in the 16th century colonial Mexico as a result of old and new world tastes coming together. The quesadilla has evolved over years as people experimented with different variations of it. Poblano peppers are named for the state of Puebla, Mexico, where they originated. They have thick, dark-green skin and they range from mild to medium-hot. This quesadilla is super delicious with the smokiness of the poblano and creaminess and tanginess of goat cheese. Chef Alba...

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Pan-Seared Top Sirloin Steaks

Beef top sirloin comes from the tender top butt which is known to be juicier and tastier when grilled or pan seared. If you use a meat thermometer to test your preference, the internal temperature should be 135F for medium-rare, and 145F for medium. Searing gives this dish a richer golden-brown color and exceptional flavor. Chef Wecker

Pan-Seared Top Sirloin Steaks

Beef top sirloin comes from the tender top butt which is known to be juicier and tastier...

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