Recent Posts by Chef Jeff Lucas

Serrano Compressed Watermelon & Feta Skewers

Greetings from warm and sunny Florida!! Here is a great appetizer that you can serve quickly, with low cost, and tons of flavor. In this recipe I used Bsphere Chili; a chili infused single wine balsamic vinegar. This vinegar has great depth, heat, and a little sweetness to top it off. Compressing any fruit will...
Read more

Sous-vide Kurobuta Pork Tenderloin

Kurobuta pork is a great addition to a menu that doesn’t have as high of a price, such as Wagyu beef, however it isn’t short on flavor.  In the past, you would never consider cooking pork anything but medium-well to well done.   Improved feeding practices and high levels of hygiene have made Trichinosis...
Read more

Field Greens with Pickled Vegetables

This is a great way to kick up your typical field green salad. Use this as a starter to a meal, an upsell with an entrée, or adding grilled chicken or shrimp to create an entrée size salad. I absolutely love fig infused balsamic vinaigrette, and this dressing just gives that extra punch...
Read more

Sous-vide Scallops with Pea Puree

Sous-vide Scallops with Pea Puree If you haven’t noticed by now, I’m very fond of sous-vide cooking.  It’s so hard to overcook, or cook incorrectly with this method.  Each time I cook something sous-vide, it instantly becomes the “best I’ve ever had”.  Scallops are no different.  So tender, and so succulent – but be...
Read more

Recent Comments by Chef Jeff Lucas

No comments by Chef Jeff Lucas yet.