Are you already feeling the pressure for the upcoming holiday season? Is one of your wishes to have the perfect gathering with your friends and family? If so, give Wildfire Cuisine a call! Wildfire Cuisine can take care of all your dinner party needs and make your holiday wishes come true! Amaze your guests with […] Read more »
prosciutto and peach salad
2 cups mesculin salad greens 1 ripe ontario peach, seeded, peeled and cubed 6 oz fresh feta cheese 12 slices prosciutto 2 oz dried cranberries Combine 3 oz extra virgin olive oil 1.5 oz redwine Vinegar, squeeze of fresh lime, kosher salt and cracked pepper To taste In bowl combine salad greens and enough dressing […] Read more »
White Cheddar Greek Pasta Salad
Ingredients: 1/2 tomato diced 1/2 ripe avocado diced 1 oz diced red onion 1 oz sliced cucumbers 1 oz olive oil 2 oz mayonnaise 2 oz grated white cheddar a dash of dried Greek oregano a pinch of salt and pepper to taste 1 oz diced red pepper 2 oz feta cheese crumbled 1/4 cup black […] Read more »
I have known Andrew for…
I have known Andrew for numerous years. During this time I have enjoyed countless meals prepared by him. I have attended numerous parties for his family where he continues to out do himself, each party crazier than the one before. The last one I remember he had a whole pig on a spit on one […] Read more »
It’s been my pleasure…
It’s been my pleasure to work with Chef Andrew Barrett for the past seven months. During that time I was fortunate enough to experience the chef’s cuisine nightly. There were several stand out meals that I ate during that time, in particular, a pan seared Seabream with wilted lettuce in a light sesame sauce that […] Read more »
Sweet Potato Pecan Pie
Sweet Potato Pecan Pie Ingredients: 3 eggs 3/4 cup light corn syrup 3/4 cup white sugar 4 tbsp melted butter 1 tsp vanilla 1/8 tsp salt pinch 1/8tsp nutmeg pinch 1/8 tsp cinnamon pinch 1 cup pecan halves 1 unbaked 9 inch pastry shell 1 medium sized sweet potato Preheat oven to 400 f bake […] Read more »
Roasted Red Pepper and Avacado stuffed Chicken Supreme
INGREDIENTS: 1 7oz Chicken Supreme wing attached (skin on or off) 1 oz Brie cheese wedge 1 oz roasted red pepper 1 oz fresh ripe avocado 1 tsp. BARRETT’S WILDFIRE CUISINE RIB RUB (this is great on fish, shellfish and meat also) 1 tsp. olive oil METHOD: Preheat oven to 375 degrees Fahrenheit. Trim excess […] Read more »