Giant Grilled Overstuffed Portabella Mushrooms

August 13, 2010.   Categories Appetizers, Basil, By Ingredient, Carrots, Celery, Chef David Wells, Chervil, Contributing Chefs, Light / Healthy, Marinade, Mushrooms, Portabella, Olive Oil, Onion, yellow, Orange, Parsnips, Tomato, Tomato Coulis, Tomatoes, Vegetarian, Wine, white.

Giant Grilled Overstuffed Portabella Mushrooms

Giant Grilled Overstuffed Portabella Mushrooms Recipe and photo submitted by  Chef David Wells “Grandma Dave” www.grandmadave.com Ingredients for Step 1: Mushroom Marinade Six portabellas, stems removed (save for filling) and black parts under cap gently scraped 1 TBSP fresh chopped garlic 1 TBSP Miso Mayo *optional 2 ounces white wine 2 ounces rice vinegar juice from 1 orange 2 ounces good quality extra virgin olive...

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Shredded Carrot Salad with Toasted Almonds & Currants

April 27, 2010.   Categories Chef David Wells, Contributing Chefs, Light / Healthy, Salads, Vegetarian.

Shredded Carrot Salad with Toasted Almonds & Currants

Shredded Carrot Salad with Toasted Almonds & Currents Recipe and photos reprinted with permission by Chef David Wells “Grandma Dave” www.grandmadave.com Chef David Wells never ceases to amaze me.  His limitless energy and passion for his family and his love of nutritional and delicious food is inspiring!  He posted this recipe on his newly enhanced website the other day and I… of course…...

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Mahi Mahi en Papillote (Asian Style Paper Wrapped Fish)

February 11, 2010.   Categories Chef David Wells, Light / Healthy, Seafood.

Mahi Mahi en Papillote (Asian Style Paper Wrapped Fish)

Yield: Six Portions Prep time: 60 minutes Cooking time: 15-20 minutes Equipment Needed: Parchment Paper Sheet pan(Baking Pan) Ingredients: 6 Pieces Parchment cut into hearts see illustration 2 T melted butter 6, 6-8 ounce portions Mahi Mahi fillet 2 large Carrots, julienned 2 Stalks celery, julienned 9 Snow peas julienned      9 shittake mushrooms stemmed and slice thin(optional) 1 leek julienned 1 ½  “ chunk ginger, julienned 1...

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Smoked Turkey Breast with Spiced Chutneys and Yogurt Cucumber Sauce

October 7, 2009.   Categories Chef David Wells, Contributing Chefs, Light / Healthy, Poultry, Sauces / Gravy, Smoking / Grilling.

Smoked Turkey Breast with Spiced Chutneys and Yogurt Cucumber Sauce

 Turkey Breast with Spiced Chutneys and Yogurt Sauce Recipe and Photo by Chef David Wells – Grandma Dave www.grandmadave.com Recently, Chef David Wells (Grandma Dave) prepared this dish for a benefit for several cancer organizations in California.  It was received with rave reviews. . . and it’s no wonder!  That day he slow smoked his turkey breast and served it with an interesting layer of flavors including two...

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Prawn and Scallop Ceviche with Heirloom Tomatoes

October 5, 2009.   Categories Appetizers, Chef David Wells, Contributing Chefs, Gluten Free Recipes, Light / Healthy, Salads, Seafood, Summer.

Prawn and Scallop Ceviche with Heirloom Tomatoes

Prawn and Scallop Ceviche with Heirloom Tomatoes Recipe and Photo by Chef David Wells – Grandma Dave www.grandmadave.com When I am looking for fresh and delicious recipes that focus on health and nutrition as well as culinary wonderment, I turn to Chef David Wells or Grandma Dave.  I’ve known Dave more than twenty years and have enjoyed every moment of our friendship.  During those years, I’ve watched...

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Grandma Dave’s Latin Spiced, Marinated and Slow-Cooked Ribs

June 4, 2009.   Categories Appetizers, Chef David Wells, Comfort Food, Contributing Chefs, Smoking / Grilling.


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Grandma Dave’s Latin Spiced, Marinated and Slow-Cooked Ribs

Grandma Dave’s Latin Spiced, Marinaded and Slow-Cooked Ribs Ingredients: Baby Backs or St. Louis Style Spare Ribs (Two full slabs) Olive oil - ¼ cup Latin Spice blend – ¼ to ½ Jar WES Latin Blend Honey -2 Tablespoons Garlic finely chopped -3 cloves Kosher Salt -1 Tablespoon Grandma Dave’s BBQ Sauce -½ to 1 bottle (don’t be shy!) Method: Rinse and dry baby backs and set aside Mix Olive oil with Latin Blend, Honey, Garlic...

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