Dan Butler, BigChefGuy.Com
Dan Butler, BigChefGuy.Com, Toscana Kitchen + Bar, Tonic Bar And Grille, Brandywine Prime


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Chef Dan shares his favorite recipes!

Butternut Squash Soup
Mushroom Festival
An hors d'oeuvres party
Pizza dough
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Grilled salmon steaks with herb butter sauce
Cut salmon steaks into 6 oz portions leaving the scaled skin on. Season kosher salt and lemon + olive oil. Place the steaks on skin side first. After 3 minutes, flip the steaks. The skin will stick. That’s ok. Continue to cook the fillet while the skin crisps- move the skin periodically also. It will crisp up and be used as a garnish.

Herb and lemon butter
1 shallot
3 oz dry white wine
1 small bunch or branch each:
rosemary
chervil
thyme
chives
parsley
basil
6 oz whole butter
Saute the shallot in a very small amount of butter then add the herbs and then wine. Let it reduce until almost dry (“sec”) and then add the butter, a little at a time. Season with salt and white pepper.

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