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Gurney's Inn
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August 20, 2014
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Recipe of The Week

Classic Caesar Salad

Ingredients (serves 4) 20 oz romaine lettuce (washed and chopped) 1 c parmesan cheese (shredded) ½ tbsp Dijon mustard ¼ c mayonnaise 1 anchovy filet 2 tbsp cracked black pepper 1 tsp Worchestersire sauce 1 lemon (zest and juiced) ¼ canola oil 2 cloves or garlic (minced) ½ French baguette ( cubed) 2 tbsp olive oil 1 tsp Old Bay seasoning ¼ c melted butter salt to your liking Method Set your oven to 350 degrees....more>
August 06, 2014
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Recipe of The Week

Salmon Roe & Corn Purée Cucumber Wheel With Shiitake Mushroom

INGREDIENTS (serves 10 to 15) 2 English cucumbers (washed and cut into 1/4 inch rounds) 8 ears of corn (shucked & corn kernels removed from the cob) 4 sprigs of thyme 1 bay leaf 1/2 lb cream cheese 1 4 oz jar of salmon roe 1 oz package of micro bok choy  1 oz corn starch 10 oz shiitake mushroom (stems removed) Sea salt for garnish Olive oil for garnish METHOD Begin by removing the stems from the mushrooms....more>
July 09, 2014
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Recipe of The Week

Grilled Corn With Cilantro Butter

Ingredients (serves 4) 8 ears of corn (shucked) 4 tbs butter at room temperature 2tbsp crème fraiche 2 tbsp olive oil 1 tbsp mayonnaise ¼ c grated parmesan cheese 1 tbsp lemon zest 1 tbsp salt 1 tbsp black pepper ¼ c chopped cilantro 1 tsp cayenne pepper 1 tsp cumin 1 tsp curry powder Method Begin by heating the grill to medium heat....more>
June 25, 2014
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Recipe of The Week

Heirloom Tomato & Mozzarella Salad With Basil Pesto Balsamic Glaze

  Ingredients (serves 4)  2 large Heirloom tomatos (sliced thin) 1 lb ball of fresh mozzarella (sliced thin) 1 lb bunch of basil ¼ c olive oil ½ clove of garlic 2 tsp sea salt ¼ c grated parmesan ½ c balsamic vinegar 1 tbsp honey 1 lemon (juiced) 1 head of Bibb lettuce (washed and sliced thin)   Method Begin by reducing the balsamic vinegar by half on medium low heat, stirring often....more>
June 18, 2014
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Recipe of The Week

Chili And Honey Mustard Chicken Sandwich

Ingredients (serves4) 1 rotisserie chicken 1 green apple (sliced) 10 oz baby spinach 8 pieces of toasted wheat bread 2 tbsp Dijon mustard ½ c honey 1 tsp chipotle paste Coleslaw Ingredients 2 carrots (peeled and shredded) ½ head of white cabbage (shredded) ½ small red onion (sliced thin) 2 tbsp mayonnaise 2 tbsp granulated sugar juice from 1 lime 2 tbsp rice vinegar 2 tbsp cilantro (chopped) Cucumber Salad Ingredients 1 English cucumber 2 tbsp dill (chopped) juice of 2 limes 2 tbsp rice vinegar ¼ c sugar 1 tbsp lemon zest salt and pepper to taste Method For the two side salads, simply mix together all of the listed ingredients for each....more>
May 21, 2014
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Recipe of The Week

Pulled Chicken Burrito With Cilantro & Lime Crème

Ingredients (serves 4) 4 chicken thighs 2 dried ancho chiles (seeds removed) 2 dried chipotle peppers (seeds removed) 2 quarts of chicken stock 4 whole wheat tortilla ½ c chopped cilantro ¼ c fresh squeezed lime juice 2 avocado 1 head of iceberg lettuce (sliced thin) 3 tbsp tomato paste 1 tbsp siracha or favorite hot sauce ¼ c crème fraich 2 tbsp mayonnaise 2 tbsp sour cream 1 tbsp olive oil 1 onion (rough chopped) 2 carrots (peeled and chopped) 4 stalks of celery (chopped) 2 cloves of garlic 1 bay leaf 2 tbsp ground cumin 1 tbsp Worcestershire sauce 1 tsp Cheyenne pepper 2 tbsp paprika Method Begin seasoning the chicken thigh with salt and pepper....more>
May 07, 2014
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Recipe of The Week

Chili Rubbed Red Snapper Roasted Mushroom & White Bean Purée

Ingredients (serves 4) 4 medium sized snapper fillets (skin on and scored) 2 dried ancho chiles (stemmed and seeded) 2 dried chipotles (stemmed and seeded) 1 tbsp soy sauce 1 tbsp Worcestershire 2 tbsp tomato paste 2 tbsp lime juice 1 tsp ground cumin 2 cups of water 1 bunch of asparagus (shaved thin on a mandolin lengthwise) 5 large portobello caps (stemmed) 1/2 whole milk 2 cups chicken stock 1/2 c dried cannelloni beans (soaked for 2 hours) 3 tbsp olive oil 1 tbsp chopped parsley 1 tbsp chopped oregano 1 tbsp chopped thyme 1 bay leaf 2 cloves of Chopped garlic Salt and pepper to taste Method After the beans have soaked for two hours, drain them and place them in a small sauce pot with the chicken stock and the bay leaf....more>
April 30, 2014
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Recipe of The Week

Ancho & Chipotle Rubbed Shrimp With Greens Salad

Ingredients (Serves 4) 12 jumbo shrimp (peeled & deveined) 1 large carrot (peeled & juilliened) 3 radish (juilliened) 1 Tbsp chopped cilantro 2 limes 3 dried ancho chiles 3 dried chipotle peppers 1 Tbsp soy sauce 1 Tbsp tomato paste  2 cloves of garlic 1/4 c olive oil 1 Tsp Worcestershire sauce 2 heads Bibb lettuce (washed and chopped) 1 Tsp sherry vinegar Method Remove seeds from dried peppers and soak them in boiling water for 15 minutes....more>
March 26, 2014
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Recipe of The Week

Grilled Chicken & Corn Salad

Ingredients (serves 4) 1 lb boneless skinless chicken breast 1 red bell pepper 1 yellow bell pepper 2 scallions (sliced thin) 1/3 c mayonnaise 1/3 c olive oil 1 tbsp Dijon mustard 1 bunch of cilantro (chopped) 10 oz of arugula ½ head of radicchio (sliced thin) 1 tsp cumin salt and pepper to taste Method Heat grill....more>
March 19, 2014
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Recipe of The Week

Slow Roasted Chicken Arugula & Bocconcini

INGREDIENTS (serves 4) 4 lemons 5 cloves of garlic 1 bunch of thyme 1/2 c kosher salt 2 bay leaves 1 tbs black peppercorns 1/2 c honey 1 gallon of water 3 lbs of ice 1 6-7 lb whole chicken 1 pint heirloom cherry tomatoes 1 tbsp chili flakes 1/4 c olive oil 3 tbsp flat leaf parsley (chopped) 10 oz of arugula 1/4 lb bocconcini (each cut in half) METHOD First brine the whole chicken....more>

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