Author Archives | Honore

Healthy Summer Chicken Salad By Chef Honore Gbedze

Healthy Summer Chicken Salad

Rub the chicken breast with mustard season with coarse salt and pepper and herbs. Lightly flour the chicken and pan sear skin side down finish cooking in the oven for about 45 minutes at 360°F until cooked and juicy. Let chicken cool down .

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Mushroom Ravioli with babe Fresh Fiddleheads (Fougere) by chef Honore Gbedze

Mushroom Ravioli with Fresh Fiddleheads

On medium heat add 2 table spoons of olive oil to a fry pan, sauté the onion, garlic, mushrooms add the tomatoes and the fiddleheads season with salt pepper let cook about 5 minutes.

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Greenland Turbot Halibut Steak with Purple Yam & Carrot Puree by Chef Honore Gbedze

Greenland Turbot Halibut Steak with Purple Yam & Carrot Puree

Season the halibut steaks with salt and pepper. Add 1 teaspoon olive oil and butter to a pan, heat and pan sear steaks on medium heat on both sides until golden brown, add mushrooms to the pan and cook until tender.

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Spring Lamb Shoulder Chop with Vegetable Medley by Chef Honore Gbedze

Spring Lamb Shoulder Chop with Vegetable Medley

Pan sear the chops on both sides, add salt and pepper until cooked to desired taste. In another pan, heat the remaining half of olive oil and butter, sauté the vegetables, add remaining garlic, salt and pepper to taste until golden brown.

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Chop with Vegetable Medley by Chef Honore Gbedze

Spring Lamb Shoulder Chop with Vegetable Medley

Heat frying pan on medium heat and add half of the olive oil and butter to the pan. Pan sear the chops on both sides, add salt and pepper until cooked to desired taste. In another pan, heat the remaining half of olive oil and butter, sauté the vegetables, add remaining garlic, salt and pepper to taste until golden brown.

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Easter Couscous Salad by Chef Honore Gbedze

Easter Couscous Salad

By Chef Honoré Gbedze Preparation Time 25mn Cooking Time 30mn Serve 4 Ingredients 1 ½ cups of large grain couscous 1 ½ cups of lima beans 1 large fresh tomato 1 large green, red, yellow bell pepper 1 small red onion ½ cup of dried cranberries ½ cup of lemon juice ½ cup of olive […]

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Sole a la Florentine by Chef Honoré Gbedze

Sole a la Florentine

In oven proof dish layer half spinach, sole and sauce, remaining spinach and parmesan cheese. Cover with aluminum foil and Bake in 350°F oven for 25-30 minutes until the top is nice and golden brown. Let it rest for 10 minutes, cut and serve.

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Vegetable Terrine by Chef Honoré Gbedze

Vegetable Terrine

Vegetable Terrine Cover with parchment paper and foil and bake at 350°F oven for 40 minutes. Remove the parchment and foil after 30 minutes of baking to allow for the top to be golden brown and be crispy.

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Boneless Pork shoulder Roast with Evander Holyfield Barbecue Sauce by Chef Honore Gbedze

Boneless Pork shoulder Roast with Evander Holyfield Barbecue Sauce

After 24 hours, remove the pork from marinade and season with salt and pepper place in a hot frying pan and pan sear all sides. In a roasting pan, place the marinated carrot and onion on the bottom and place the pan seared pork on top. Transfer the marinade stock to the frying pan and heat and pour on top of the pork. Place roast in a 350° F oven and roast for 1.5 hours.

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Chef Honore Creation -Curiosité Roulade De Sole

Curiosité Roulade De Sole

Make a crisscross cut on the bottom of each tomato and place in a pot of boiling water, blanch for 5 minutes and remove the skin. Chop the skinless tomatoes into small cubes. In frying pan add 1 tablespoon of olive oil, onion, garlic, ginger and blueberries, quickly sauté for 2 minutes and remove from the pan and set aside.

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