Custodio Gourmet

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Custodio Gourmet

They say the kitchen is the heart of the home and in my house, it certainly is.

But the heart of my kitchen and the heart of my family is actually, my kitchen table...And I am grateful for that every single time I sit here.

03/07/2025

Bom apetite

Bacalhau à Lagareiro with a side of Camarão Moçambique.
Delicious summertime Alfresco dinner made by me the one and only…

15/06/2025

Linguine with Clam Sauce — lemony, garlicky, and pretty scrumptious if you ask me.

13/02/2025

Pan-Seared Perfection ✨

Fresh salmon, encrusted with Narragansett Bay seasoning from served over a bed of lemon-feta cauliflower rice with roasted garlic asparagus. A balance of bold flavors and fresh ingredients in every bite!

Would you try this dish? Let me know in the comments!

11/02/2025

Fresh, vibrant, and full of flavor! 🌱 This Greek salad’s got it all—crispy cucumbers, juicy tomatoes, briny olives, marinated chicken, a side of creamy tzatziki, and feta that just melts in your mouth.

22/12/2024

Serving up fresh vibes thanks to my talented little chef, Sabryna-Bella! These Salmon Poke Bowls are as delicious as they look!

18/11/2024

My version of “One Sheet Pan Meal” from . My twist is Stonewall Kitchen Peach Bellini Jam, and Stonewall kitchen Sesame Teriyaki marinade… DELISH!

12/11/2024

Who cooks prime rib on a Monday? This slightly unhinged chef, that’s who! Found it hiding in the freezer during a clean-out mission, so here we are—Monday night prime rib miracles!

05/11/2024

This has been my go-to recipe for short ribs for as long as I can remember, it never fails.
The cooking method is simple, building flavor with each step: Start by heading to a butcher and ask them to cut bone-in short ribs (which have more flavor than boneless short ribs). Using a Dutch oven, sear them in batches until cooked on all sides. When you pour off the fat, take care not to lose the browned bits stuck to the bottom of the pan, which will add even more flavor. Next, sauté some aromatic vegetables in the residual drippings, then toast the tomato paste and flour, which will add a depth of flavor and viscosity to the braise. After deglazing with the ENTIRE BOTTLE OF Cabernet Sauvignon (scrape up those browned bits so they dissolve), you’ll simmer the meat on the stovetop for a bit before tucking in lots of garlic and fresh herbs, dousing the whole thing with beef broth, and sliding the braise into the oven.

The long cook time transforms the braising liquid into a rich sauce and the short ribs into fall-off-the-bone tender chunks.

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