This is a brief listing of menu options. Chef Sharon can prepare most any entrée and will be happy to prepare your own family recipes. During the initial consultation, you'll be given a full menu to make your selections from. The menu changes seasonally. Some menu options are better suited to be enjoyed freshly prepared while others are better after freezing, allowing the flavors to marry. When selecting a menu, the best use of your kitchen will be employed. Bon appetite!
Mushroom Bolognese: This sauce is so fantastic and rich you'll never miss the meat. It's delicious and succulent; perfect over a hearty pasta. This is very easy to heat and will freeze well for later. The bolognese is made using fresh varietal mushrooms.
Creamy Grits with Corn, Goat Cheese, & Roasted Tomatoes: If I had to pick a last meal, this would be it. I love the creamy grits w/ the goat cheese and sweet corn. The topping of roasted cherry tomatoes makes it perfect
Cacio e Pepe: An Italian dish meaning pepper pasta, which is made using the best bucatini pasta. The sauce is made using Pecorino and Parmesan cheeses and is quite delicious. The thick bucatini pasta is amazing in this dish. This dish is easy to store, heat, and even take to work with you.
Ratatouille's Ratatouille: An amazing ratatouille made from stacks of eggplant, zucchini, yellow squash, and red bell pepper. The tomatoes are melted into a fragrant sauce using fresh basil, oregano, and plenty of garlic. It's as beautiful to look at as it is to eat.
Stuffed Poblanos: I love this vegetarian dish because it has a little heat from the peppers to spice it up. While not overly hot the stuffed poblanos have a little additional kick from a jalapeno and then a black bean mixture is used for stuffing. A bit of cornmeal adds authenticity to the dish and it finished with a warm chipotle or pepper jack cheese. You can order this family style or it can be packaged for individual servings.
My Sister's Broccoli & Cheese Soup: This yummy cheesy soup is perfect on a cool fall night and especially when the temps drop lower. It's filled with fresh veggies and made using organic dairy and thickened with a trio of selected cheeses. It's great to pair with a salad or splurge with crusty bread for dipping.
Vegetable Enchiladas: Black beans, chopped spinach, and corn mix with cheese to fill flour tortillas before a well cooked tomato based sauce is poured over the top for baking. This dish will be assembled for you to bake when you are ready to enjoy it. Scallions are added for another flavor layer.
Penne Rigate Pasta w/ White Beans, Artichoke, and Goat Cheese: Goat cheese is one of my most favorite ingredients and this healthy dish features fresh herbs, leeks, cannellini beans, artichoke hearts, and goat cheese to create a lovely all-in-one meal.
Passata of White Beans and Sage: A lovely cannellini bean soup that features a creamy finish. It's best served w/ a peppercorn garnish and is best with crusty bread because you won't want to miss a bite! This recipe comes from Tangy Tart Hot & Sweet by Padma Lakshmi, a judge on Top Chef and a cookbook author.
Seven Layer Tortilla Pie: A client asked me to prepare this recipe for her many years ago; it's from Cooking Light Five Star. It has alternating layers of cannellini and black beans between flour tortillas with flavors of oregano, chili powder, and cumin - some of my favorite flavor profiles to work with.
Turkish Stuffed Peppers: This recipe is vibrant with coriander, cumin, oregano, and cumin but also from cashews, raisins, dried apricots, and mint mixed with fragrant basmati rice. You'll love this recipe! It's topped w/ mozzarella cheese.
Caramelized Onion Lasagna: After cooking onions down until they are brown and sweet, this lasagna is layered with four cheeses, pasta, and fresh herbs.
Crispy Ginger & Garlic Asian Turkey Lettuce Wraps: This is one of my favorite recipes. It's extremely easy to heat and I leave a head of butter lettuce for you to roll the filling up with. The flavors of this dish come from shiitake mushrooms, water chestnuts, garlic, ginger, hoisin and teriyaki sauces, and sesame oil.
Emeril's Chicken Pot Pie: Classic with a wonderful creamy filling featuring potatoes, carrots, peas, onions, celery, and tender chicken with a top and bottom crust. Easy to heat family style or heat individual portions for later.
Texas Tortilla Soup: A specialty of the chef! I've worked on perfecting this recipe for years and everyone loves it and begs for more. I leave this in your crockpot for you to enjoy hot that very evening. You'll garnish it with sour cream, cheese, and slices of avocado over yummy organic corn chips.
Roasted Sticky Chicken: My recipe for Roasted Sticky Chicken won a first place blue ribbon in a cooking contest! I roast it low and slow while basting w/ just the right spices so you'll have an amazing supper of tender yet spicy chicken.
Stir Fry Ginger Chicken: I love the sauce in this recipe; it's very flavorful and filled w/ broccoli, snow peas, chestnuts, and chicken spiced w/ ginger and garlic. This is wonderful over fragrant basmati rice.
Italian Wedding Soup: Made using organic chicken this recipe is meatballs in a cheesy broth rich with kale or chard. It can also be made using turkey or pork; your choice.
Munner's Wings: An unusual preparation for chicken wings that my family has been making since the great depression. My great grandmother made this recipe for her family back in the hills of Kentucky. They are carefully cooked in a vinegar preparation that leaves the meat falling off the bone. Easy to heat or enjoy at room temperature.
Arroz con Pollo: Basically this means chicken with rice but my recipe also contains pork. I make it using chicken thighs and legs cooked in a savory tomato based broth. The rice is cooked into the dish making it an all inclusive meal. Break out a nice merlot!
Hoecake Chicken Casserole: My recipe is inspired by Mama Dip, a true southern legend in the kitchen. I cook a whole chicken and add the meat to a yummy broth spiced w/ poultry seasoning. The hoe cakes are baked and then broken into the casserole to form the dough. Simple saltines anoint the top. Make my mouth water!
Neno's Chicken Enchiladas: Made using flour tortillas, this creamy filling is cheesy and spiced with cumin and chili powder. Kids and adults love this dish that I've been making for more than 20 years. Top w/ shredded lettuce, tomatoes, and sour cream. This is made with hatch chilies during season.
Chilled Chicken Tortellini: I love this dish because you can take it straight from the fridge to a plate and be enjoying your meal within minutes. The smoked gouda, chicken, onions, bell peppers, and fresh tortellini are coated w/ a handmade dressing of vinegars, agave nectar mustards, and citrus. Perfect for hot summer days!
Coq au Vin: Flambéed in brandy, need I say more? Chicken is cooked in wine and herbs in a rich broth made with onions, mushrooms, carrots, and garlic. Garnished w/ bacon. Served with egg noodles.
Creamy Mushroom Chicken: Lovely cream cheese sauce coats the button mushrooms and chicken in this dish. I can also use portobello mushrooms if you prefer. This is perfect over pasta or rice. So creamy!
Chili Rellenos Casserole: Fluffy yet dense, flavorful yet mild, complex yet uncomplicated. I've been making this forever and it is a much loved recipe by my clients. Refried beans and ground turkey make the base for the flavor if corn, colby-jack cheese, and south of the border spices. Topped w/ chunky salsa and sour cream.
Chicken Bistro Cakes with Tomato Concasse: Chicken cakes that are oven roasted and then served w/ a slow cooked tomato based sauce that is lovely. Perfect any time of year.
Gourmet Chicken Spaghetti: Decadent is the best word to describe this favorite recipe. You'll love the creamy white sauce that bathes the pasta, chicken, and mushrooms in this dish. Easy to heat and it, and it freezes beautifully.
Kentucky Hot Brown Bites: Made in muffin tins, individual portions are filled with turkey, Mornay sauce and then topped with bacon, cheese, and tomatoes for a perfect riff on a Kentucky classic.
East West BBQ Chicken: On the sweet side, this excellent recipe features mouth watering caramelized onions in an Asian style BBQ sauce that simmers all day in your crockpot. It will be hot and wait for supper.
Ginger Chicken Jook: A homestyle dish that is perfect for cool nights. The rice is over bloomed to provide pure comfort. It heats easily too.
Roasted Tomatillo & Chicken Chilaquiles: I borrowed this recipe from Gail Simmons of Top Chef fame. It’s cheesy, filled with roasted chicken, and roasted tomatillos. You’ll love it.
Favorite Chicken: Using drumettes, this recipe is baked low and slow until the sauce is caramelized on the chicken and it is very tender. This is a client and family favorite.
Mitzi’s Chicken Fingers: This is one of my personal favorites. I think they are the best chicken fingers around. They are triple dipped before being pan fried and served with a homemade honey mustard dipping sauce.
Emerald Chicken Corn Chowder: Chef Rick Bayless is the inspiration for this wonderful recipe filled with poblano chile and fresh corn. Filled with roasted flavors and is a zesty classic soup from Central & Eastern Mexico.
Fall River Clam Chowder: This is one of my favorite Emeril recipes of all time. Filled w/ leeks, onions, celery, potatoes, and carrots then finished w/ cream; you just can't beat it. Perfect for cooler weather.
Shrimp Cakes w/ Roasted Red Pepper Sauce: Fresh gulf shrimp and sweet onions make this dish special and the sauce is creamy and made w/ roasted red peppers. To reheat you can zap them in the microwave or heat in a hot oven.
Wild Salmon w/ Pearl Couscous & a Slow Roasted Tomato Lemon Oregano Oil: Dinner party worthy, this meal is spectacular. The salmon is oven roasted, served on a bed of cous cous and then drizzled w/ the homemade lemon oregano oil.
Pan Fried Fresh Salmon Cakes: Easily the best recipe ever! My clients and family beg me to prepare this recipe. Using fresh, wild caught salmon I make a cake and either pan fry it or oven roast it (your choice) and then I made a great lemon dipping sauce w/ capers and fresh herbs.
Un-Fried Catfish: Oprah's personal chef wrote a cookbook and this quickly became one of my favorite recipes from the book. The cornmeal spiced crust is perfect and so easy to heat.
Buttermilk Corn Bread Crab Cakes w/ Lemon Caper Sauce: Cornbread is certainly the star ingredient of this dish. It makes a perfect blend of ingredients to enhance the sweet crab. I use fresh picked crab meat and mix it with green onions and spices before oil frying. The creamy sauce is a treat too.
Baked Shrimp Scampi: Who doesn't love butter and shrimp? They are made to go together and this recipe has sweet shallots and rosemary along w/ citrus and egg yolk and panko bread crumbs before baking. It's delicious!
Roasted Poblano Potato Salad w/ Flaked Belly Tuna: Spiced w/ roasted poblano peppers, this Rick Bayless recipes is classic Mexican. The potatoes and onions are roasted with the potatoes and then topped w/ mouth watering belly tuna.
Shrimp & Grits: Stone Ground grits, sausage, butter, and delicious shrimp. What’s not to love? This classic dish is sure to please.
Halibut Baked w/ Tomatoes, Capers, & Herbs w/ a Feta Crumb Crust: This lovely dish is assembled for you to bake within a day or two of service. A crisp, clean Chardonnay or Sauvignon Blanc w/ a lot of oak is the perfect compliment.
Beach Shrimp: You’ll love this baked shrimp dish that offers plenty of opportunity for dipping roasted garlic bread into the sauce. The shrimp is baked in homemade dressing, fresh herbs, and fresh lemons along w/ a loaf of French bread for dipping.
Pepperoni Sauce: If you're a fan of Top Chef, you've heard of this sauce. I take really good pepperoni and cook it down to a delicious sauce that is served over hot pasta and then garnished with Parmesan cheese.
Stuffed Pork Chops: Thick pork chops are stuffed w/ seasoned fresh bread crumbs, browned, and cooked until fork tender in a wonderful country gravy. You've got to have mashed potatoes with this dish.
Bacon Mushroom Swiss Meatloaf: You'll throw rocks at all over meatloaves after eating this one. It's so flavorful with mushrooms, Swiss cheese, bacon and panko. It's one of my favorite comfort foods of all time.
Zucchini Boats w/ Bacon Gremolata: Extremely flavor and citrus filled w/ crispy applewood smoked pork bacon. It's oven roasted and very light and refreshing. A hint of spice w/ crushed red pepper.
Crustless Bacon and Broccoli Pie: A lovely pie with plenty of cheese, cream, mushrooms, red onions, eggs, and bacon. It's easily heated by the slice or the entire pie family style.
Roasted Garlic Potato Soup: If you love roasted garlic and potatoes you'll love this soup. While it won't freeze you can enjoy it freshly made. It has lots of garlic and potatoes in it with yummy bacon to add the final layer of flavor.
French Pork Stew: Finished with a bit of cream the tender pork will melt in your mouth because it's rendered in white wine and herbs. Pearl onions, baby carrots, and lovely button mushrooms finish it off.
Neno's Grilled Pork Tenderloin: A specialty of the chef. I grill this marinated pork to perfection serving it slightly rare with a rich, savory gravy. Available to clients w/ a grill that reaches set temps of 500 degrees only.
Classic Mexican Red Rice w/ Oven Roasted Pork Tenderloin, Cilantro, and Fresh Limes: Roasted poblano chiles, fresh corn, & peas are combined w/ tomato salsa to make an amazing rice served w/ perfectly roasted pork tenderloin on top. Squeeze on the fresh lime and supper is ready.
Pork a la Mexicana: A perfect balance of spicy, tangy, sweet, & meaty with enough fragrance to fill the house. Served w/ fried black beans. An iconic Mexican dish.
Fig & Goat Cheese Stuffed Pork Tenderloin: Roasted to perfection, this yummy tenderloin is balanced perfectly by the sweetness of the fig and the tanginess of the goat cheese.
Smoky Peanut Mole w/ Pork Tenderloin: Ancho and chipotle in adobo provide warmth to this dish and the peanut mole is wonderful over the pork. Served w/ warmed flour tortillas & black beans.
Szechuan Green Beans w/ Pork: Crisp haricot verts are used in this dish to accompany a lovely pork sauce that is Asian inspired. Served with hot rice.
Spareribs w/ Sweet Sausages: This crockpot dish simmers slowly to tenderize the meat and cook the veggies into an aromatic sauce that will make your mouth water. Served over grits or seasoned cannellini beans.
Sweet Potato Hash w/ Caramelized Onions, Sausage, & Eggs: This is one of my favorite recipes to prepare and serve. The flavors are perfect together and can be ready in minutes.
White Beans & Ham Shanks: A specialty of the chef! Slow cooked, this country style dish is full of comfort & memories. Great Northern Beans are prepared with love in this dish.
Deep Dish Spaghetti Pizza: Spaghetti Pasta is the base of this dish flavored with wine, garlic, oregano and homemade marinara then topped w/ pepperoni. Kids and parents both love it.
Emeril’s Orange & Cumin Pork Loin: Cumin, white wine vinegar, cilantro, and orange juice make up the marinade & sauce while it’s slow roasted & served w/ pan juices.
Chorizo & Potato Spanish Frittata: Lovely dish with cured Spanish chorizo, Yukon gold potatoes, a bit of cream, and Manchego cheese. Fluffy eggs finish the dish.
Beef, Lamb, Buffalo
Neno’s Apple Meatloaf: One of my most ordered entrees on my menu. I put granny smith apples and a bit of horseradish and top w/ an apple juice reduction to make a wonderfully savory meatloaf that is unforgettable. I usually make these in muffin tins.
Meatloaf Brasciole w/ Prosciutto and Provolone: Stuffed w/ fresh spinach, cheese, and charcuterie this meatloaf is a mix of pork, beef, and veal. It’s packed w/ flavor and easy to heat and eat.
Handmade Sloppy Joes: Kids love this savory meat sauce. I can make it w/ turkey, buffalo, lamb, beef, chicken – your choice. It simmers to make a delicious sauce that you put on whole grain buns. I leave my favorite cheese, Muenster, in slices for you to put on your sandwich.
Tex-Mex Chili: Ground Prime buffalo or beef with kidney beans and spiced just right. I leave this in your crockpot for you to enjoy hot. Cheese and sour cream are in your fridge to dollop on top.
Pastitsio: Greek Style Lasagna made w/ lamb using cinnamon, nutmeg, allspice, and cheeses featuring flat end pasta. The sauce is cream based; it’s wonderful.
Spaghetti Pie: This one is for the kids and they all seem to love it. The *crust* is made using spaghetti pasta and cheese, then the pie is covered in a sauce using beef and Italian sausage.
Shepherd’s Pie: Buttery mashed potatoes cover the top of this pie over savory gravy with beef, mushrooms, and green peas. A classic.
Tamale Pie: Ina Kuller, a Personal Chef in San Diego, shared this recipe with me. The base is sweet cornbread and the topping is onions, tomato sauce, cheeses and spices. Kids love this dish!
Neno’s Pot Roast: Cooked all day in your crockpot you’ll come home to fork tender chuck roast in gravy w/ potatoes, carrots, and onions. It’s ready to eat!
Oven Braised Osso Buco w/ Orzo Risotto: Slow cooked in the oven, the meat is ultra tender and the risotto is cooked in the gravy. It’s rich and delicious and so easy to heat.
Old Fashioned Beef Enchiladas: This authentic old school recipe has yummy beef gravy filling corn tortillas, spiced just right, and covered in cheddar cheese.
Beef & Potato Hand Pies: A savory mix of potatoes, raisins, and beef fill flaky puff pastry, baked until puffy. Kids love to eat them! Easy to heat or enjoy at room temperature.
Carne Guisada: This recipe comes from Chef Donna Prall, who has perfected it over the years. Spiced perfectly w/ cumin & chili powder along with chile peppers & tomatoes, it’s cooked slowly to make an amazing gravy & tender beef. It’s lovely on a warmed flour tortilla topped w/ cheese & onions or with scrambled eggs.
Lamb Spiral Roll: Fresh ground lamb is spiced w/ herbs then filled w/ mint & feta cheese. It’s rolled up and baked for you to enjoy.
Talaybadi: A unique Indian dish that is spiced w/ ginger, coriander, turmeric, coriander, & garam masala. Along w/ the beef, elbow macaroni is added to make it the perfect dish. It’s so easy to heat and enjoy.
Very Special Bechamel Lasagna: Lasagna can be made so many way, and this is one of my favorites. Layered with lovely spiced meat and scrumptious béchamel sauce. My clients and family both enjoy this awesome recipe.
Braised Short Ribs w/ Arbol Chiles, Mushrooms, & Beer: Beef short ribs are delicious and this recipe braises them in wonderful ingredients for several hours until they are falling off the bone. Served w/ seasoned cannellini beans.
Viennese Beef Gulasch: Caraway & marjoram along w/ garlic make this dish. It’s full of onions and beef w/ plenty of gravy for spooning over potatoes.
Avocado Deviled Eggs: Everyone loves a plate of deviled eggs, but these are special with the addition of ripe avocado, then topped with capote capers. Once garnished with black & red pepper, they are irresistible!
Brown Buttered Corn w/ Fresh Basil: When butter browns in a pan the taste becomes nutty and more flavorful. The corn is pan roasted in the brown butter with fresh basil and garnished with basil.
Creamed Spinach: This is a great recipe that everyone seems to love. Thickened cream coats the spinach with just a touch of freshly grated nutmeg.
Creamy Stone Ground Grits w/ Roasted Cherry Tomatoes: Finished with goat cheese and butter, you'll never forget these grits. They are amazing and the roasted tomatoes give it the perfect finish.
Dressed Broccoli Salad: Freshly trimmed broccoli is tossed with dried cranberries, pine nuts, and green onions and coated with a sweet dressing for a taste that is amazing.
Macaroni & Cheese: Any way you like it, I can make it. Just don't ask for the boxed kind; this is as far from that as you'll ever get.
Twice Baked Potatoes: The TLC is put into these potatoes w/ four cheeses, fresh herbs, and butter. You'll be begging for another serving!
Neno's Spicy Sweet Potatoes w/ Red Onion & Garlic Cloves: Oven roasted, this hot and sweet spice mixture will delight your senses. A specialty of the chef!
Rosemary Crashed Potatoes: Cold pressed olive oil and fresh rosemary make these potatoes special. They are oven roasted after being mashed flat and seasoned.
Green Bean Casserole w/ Crispy Shallot Rings: YUM! This is a Martha Stewart recipe that has garnered raves. It's the perfect balance of creaminess and crunchiness.
Zucchini Carpaccio w/ Fresh Herbs & Citrus: Marinated squash salad that is as beautiful to look at as it is to eat. Cut thin on a mandoline, the squash is marinated in a wonderful blend of oils and citrus w/ fresh herbs and artfully arranged for your enjoyment.
Cherry Tomatoes w/ Buttermilk Blue Cheese Dressing: Fresh cherry tomatoes of various colors are mixed w/ homemade buttermilk dressing for a cool, refreshing salad. Perfect w/ any meal.
Hasselback Potato w/ Bacon & Cheese: Tiny slices are made in a potato and each slice is filled w/ yummy cheese and a piece of artisian bacon for a fulfilling side dish that you'll want to enjoy over and again.
Oven Roasted Asparagus Wrapped w/ Smoked Artisan Prosciutto: In season, fat asparagus are wrapped w/ amazing imported smoked meat and roasted w/ fresh herbs and quality olive oil.
Creamed Corn w/ Chives & Chiles: Wonderfully creamy and perfect w/ so many dishes. You'll love the spiced mix of corn and cheeses w/ the chile.
Cherry Tomato Tart: I love this recipe! Three cheeses are mixed atop a flaky crust and topped w/ various colors of cherry tomatoes and freshly chopped herbs.
Stuffed Summer Squash: If you've never had yellow squash stuffed w/ cream cheese and creme fraiche you're missing out. This is a lovely side dish topped w/ bacon and blistered cherry tomatoes.
Okra & Jalapeno Cornbread Cakes w/ Cherve & Roasted Cherry Tomatoes: I grew up eating buttermilk cornbread and I love these little cakes. The addition of okra w/ a slight kick from the jalapeno is wonderful. They are topped w/ goat cheese and tomatoes. Lovely.