The Standard Restaurant a Very Special Recipe


APRIL 8, 2013 | 4:00 PM BY CHEF HANNY


The Standard Restaurant a Very Special Recipe
 
I’ve been to lots of restaurants in my life but very few a remunerable.
One that is however is called the “STANDARD”. That’s it just the Standard.It’s in Stanardsville, Virginia in the foothills of the Blue Ridge.
The Chef/ Owner is truly gifted and it shows in his kitchen.
I was speaking one evening at the local library and was invited to dinner at this wonderful restaurant.


TUNA PASTA with OLIVES & ARTICHOKES


MARCH 28, 2013 | 12:00 AM BY CHEF HANNY


TUNA PASTA with OLIVES & ARTICHOKES


I love the art of cooking it’s an equal to the art of invention. There are so many way to create good food and even the novice can get it right by starting out with the best and fresh (when possible) ingredients and a little imagination. Not pushing spring arrival to hard (ha- ha) I came across this wonderful dish that is very uncomplicated and tasty.


INGREDIENTS:



  • 8-10 ounces of tuna steak, cut into 6 pieces

  • 4 Tbsp. of extra – virgin olive oil

  • 2 Tsp. of freshly grated lemon zest

  • 2 Tsp. chopped fresh rosemary

  • ½ Tsp. kosher salt

  • ¼ Tsp. freshly ground black pepper

  • 6-8 ounces of penne pasta

  • 1 tin of artichoke hearts in water, drained

  • ¼ cup of chopped green olives

  • 3-cloves of garlic finely chopped

  • 2 cups of grape tomatoes

  • 2 Tbsp. of lemon juice


CARAMEL – CROISSANT PUDDING


MARCH 27, 2013 | 12:00 AM BY CHEF HANNY


CARAMEL - CROISSANT PUDDING


 "This is as easy as 1-2-3 and delicious. "


 


INGREDIENTS: 



  • 2 large or 3 small stale croissants, coarsely torn apart

  • ½ cup of sugar

  • 2 tablespoons of water

  • ½ cup of heavy cream

  • ½ cup of milk 2-3 tablespoons of bourbon

  • 2 x-large eggs, beaten

METHODE: 



  1. Preheat oven to 350 degrees

  2. Lightly butter a 1 quart shallow baking dish and arrange croissant pieces in the dish. In a small sauce pan, stir the sugar and water over moderate heat till sugar dissolves; wash down and crystals on sides with a wet pastry brush. Cook without stirring until a medium amber caramel forms. (Takes about 5 min.) Remove from heat and stir in the cream, milk and bourbon. Cook over low heat just until any hardened caramel dissolves.


IRISH SODA BREAD


MARCH 25, 2013 | 12:00 AM BY CHEF HANNY


IRISH SODA BREAD 


I had some for Saint Patrick’s Day and began wondering why you only see this delicious bread on the 17th of March?


Anyway there is no reason why you can’t have it all the time so here goes.


 


INGREDIENTS:



  • 1 Cup of whole wheat flour

  • 1 Cup of quick cooking oats

  • ¼ Cup of sugar

  • ¼ Cup of unsalted butter, cut into small pieces

  • 1 Tsp. of baking soda

  • 1 Tsp. of kosher salt

  • 1 ¾ Cups of whisked buttermilk

  • 1 egg, whisked

  • 1 Tsp. grated orange zest

  • 1 Cup of prunes, chopped

 


METHODE:



  1. Preheat oven to 180 c. Line a baking sheet pan with parchment paper or you can bake in a loaf pan as well.


JENGA RIBS


MARCH 21, 2013 | 3:14 PM BY CHEF HANNY


Here is a great recipe for ribs. This is a dry rub and when it;s finished just eat it or dip the rips in a prepared barbrcue sauce, although I'm sure you all have one of your own.


 


INGREDIENTS:


 


1 Tbsp. plus 1 Tsp. of garlic powder


1 Tbsp. kosher salt


1 Tbsp. packed light brown sugar


1 Tbsp. paprika


2 Tsp. chili powder


2 Tsp. freshly ground pepper


2 Tsp. ground cumin


2 Tsp. onion powder


1 Tsp. ground cinnamon


2 Minced PIRI PIRI PEPPERS


1 Tsp. ground coriander


2 Racks of St. Lous Style port spareribs (about 5# total weight)


 


METHODE:


Whisk garlis powder, salt, brown sugar, paprika, chili pepper, cumin, onion powder, cinnamon, and corriander in a small bowl along with minced Piri Piri peppers.

   

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