Tag Archives: Chef Douglas Walls

Recipe from The Cove Kitchen: Creamy Risotto

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CREAMY RISOTTO

This creamy and satisfying side dish is a guest favorite here at The Cove!

Risotto is very versatile, and goes well with lots of different dishes. Add in wilted spinach, cherry tomatoes, pesto, or cooked crab meat for a more creative dish!  Risotto is paired well with chicken or steak and is delicious with asparagus.

We have a free printable version of the recipe found at the bottom of this post.

Creamy Risotto Recipe
(4 servings)

3 tablespoons unsalted butter
2 cloves garlic, minced
1 small shallot (or 1/4 onion), chopped
1 cup Arborio rice
2 cups chicken stock or cold water
¾ cup heavy cream
½ cup grated Parmesan
Salt and pepper to taste

Melt butter in a medium skillet over low/medium heat.  Add garlic and shallot and sauté for 2-3 minutes.  Add Arborio rice and sauté for an additional 3-4 minutes or until shallots are tender.  Pour in chicken stock (or water) and bring to a boil and simmer on medium heat. Do not cover and stir occasionally. Continue to add stock (or water, as needed) as rice cooks until it becomes tender and liquid begins to absorb.  This can take 10-20 monutes. Stir in heavy cream and Parmesan cheese once rice is cooked.  Incorporate salt and pepper to taste.

Enjoy!  Let us know how you like it!

CLICK HERE FOR PRINTABLE CREAMY RISOTTO RECIPE

To find additional recipes from The Cove kitchen click here.

Enjoy delicious recipes like this on your next stay at The Cove. Click here to see a full list of upcoming events at The Cove or contact our Guest Group department to book a group retreat.

 

 

RECIPE FROM THE COVE KITCHEN: GRILLED PORK CHOPS WITH TERIYAKI HONEY GLAZE

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PORK CHOPS

Smooth, sweet, and salty flavors are joined together in this Grilled Pork Chop with Teriyaki-Honey Glaze dish.  It is a perfect combination and will be sure to satisfy your taste buds.

This dish is a great meal to serve on a chilly evening and will remind you of warm summer nights.  From The Cove dining room to your own home table, this recipe is bound to be a hit.

Grilled Pork Chops with Teriyaki-Honey Glaze
Serves 4

4 Pork Chops
3/4 cup soy sauce
1 1/2 cup water
1 tablespoon fresh ginger, chopped
1 clove garlic, chopped
2 scallions, finely chopped
2 tablespoons honey
1 tablespoon light brown sugar
2 tablespoons unsalted butter

Marinade pork chop in soy sauce, water, ginger, garlic, and scallions for two hours. Remove from marinade and pat dry with paper towel. Save marinade and bring to a boil in a sauce pan.  Once it comes to a boil, reduce heat to a simmer and cook down for 15 minutes. Incorporate honey and light brown sugar in saucepan.  Remove from heat once sugar is dissolved.  Grill pork chops 12-15 minutes at a medium temperature, turning meat over halfway through.  Drizzle teriyaki glaze over pork chops and serve immediately.

We suggest serving with Roasted Butternut Squash Risotto and Lemon Garlic Roasted Asparagus (recipes on printable recipe PDF).

CLICK HERE FOR PRINTABLE GRILLED PORK CHOPS RECIPE 
(Roasted Butternut Squash Risotto and Lemon Garlic Asparagus Recipes are included.)

To find additional recipes from The Cove kitchen click here.

Enjoy delicious recipes like this on your next stay at The Cove. Click here to see a full list of upcoming events at The Cove or contact our Guest Group department to book a group retreat.

Recipe From The Cove Kitchen: Grilled Coffee Rubbed Rib Eye Steak & Lemon Roasted Asparagus

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It’s grilling season and whether you are a coffee drinker or not, you will LOVE this Coffee Crusted Grilled Rib Eye Steak recipe prepared by Executive Chef Douglas Walls here at The Cove 

The Lemon Roasted Asparagus recipe and Sriracha Horseradish Sauce add the perfect touch of freshness and zip to finish off this delicious dish.   

Watch here as Chef Walls expertly shows you how to prepare this great summertime meal.    

Coffee Rubbed Grilled Rib Eye Steak
(Serving Size: 1) 

8 oz. rib eye steak
1 Tbsp. ground coffee
1/2 Tbsp.  paprika
1/2Tbsp.  light brown sugar
1/2Tbsp.  ground mustard
1 tsp. granulated garlic
Salt & Pepper to taste.

Mix dry ingredients and rub on both sides of steak.  Grill steak on a hot grill for 3 minutes on each side.  Let steak rest for 5 minutes to allow juices to redistribute.  Enjoy!

Lemon Roasted Asparagus
(Serving Size: 1)  

1/2  bunch of fresh asparagus
2 Tbsp. lemon juice
2 Tbsp. extra virgin olive oil
1 tsp. chopped garlic
Salt & Pepper to taste.

Place asparagus on baking sheet.  Mix ingredients well to coat asparagus.  Place in 375 degree oven and bake for 10 minutes.  Just before removing your steak from the grill, throw asparagus on the grill for a minute or two.

Sriracha Horseradish Sauce 

2 Tbsp. mayo
1 Tbsp. sour cream
1 tsp. chopped garlic
1 tsp. Sriracha
1 tsp. of prepared horseradish
Dash of black pepper and salt.

Mix ingredients together well.  Drizzle desire amount over steak and asparagus.

CLICK here for PDF of recipe

Come stay with us at The Cove and enjoy wonderful meals such as this while attending one of our seminars, personal spiritual retreats or guest group retreats.  Click here to visit our website.