Chef Timothy Grandinetti's Recipes!

11:36 AM, Aug 1, 2012   |    comments
  • Courtesy Timothy Grandinetti
  • Courtesy Timothy Grandinetti
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Chef Timothy Grandinetti is one of the top 16 grillers in the country and has a new restaurant in Winston-Salem called Spring House. You can also catch him compete this Sunday on "Chopped: Grill Masters" on The Food Network. If you're interested in trying his recipes, here they are!


Chef Grandinetti's "Divine" White Sangria

3 Tbsp. sugar

6 oz. Foggy Ridge Pippin Gold Port

1 each lime/lemon

2 each peaches/green apples

1 btl. Sauvignon Blanc

1/2 pint raspberries/strawberries/blueberries

soda H2O 

*Combine sugar & port - whisk to combine. 

Add sliced fruit & white wine.  Allow flavors to develop... 

Top off with soda water.  Enjoy!


Wild Atlantic Shrimp

w. Strawberry Chipotle Glaze & Roasted Corn Salsa

Strawberry Chipotle Glaze

2 T. evoo

1/2 onion

4 garlic cloves

2 tsp. chipotle

2 pints fresh strawberries, 1/4'ed

1/2 cup balsamic vinegar

3/4 cup sugar

1/2 tsp. salt

*Saute onion, garlic, & chipotle - lightly. Add strawberries - cook for 3-4 minutes. Deglaze with balsamic vinegar. Add sugar & salt - bring to boiling pint, reduce heat & simmer. Strain & reserve.


Roasted Corn Salsa

1.5 cups fresh corn

6 Tbsp. sun dried tomatoes

6 Tbsp. green onions

6 Tbsp. red onion

3 garlic, cloves

2 jalapeno

3 Tbsp. fresh lime juice

1.5 Tbsp. rice wine vinegar

4 Tbsp. evoo

6 Tbsp. cilantro

*Combine all ingredients - reserve.


Rabbit Bolognese

w. Gnocchi & Rosemary Peach Confiture

½ cup evoo

1 rabbit, cut into quarters

1 qt. tomatoes  

2 carrots

2 onions

2 celery

4 garlic cloves


2 Tbsp. fennel seed

3 cup chicken stock

1 # pork belly, small dice

1 bunch thyme


fresh sage

*Heat evoo - add rabbit and cook until golden brown. Remove from heat and reserve.

Using the same pan, add vegetables (just 1/2 of the total quantity!), and cook 13-15 minutes.

Add reserved rabbit. Add garlic and fennel seed. Cover with chicken stock and braise until rabbit is tender.


Strain braising liquid and reserve. 


Heat evoo - add pork belly and cook until golden brown. Add remaining quantity of vegetables, rabbit, additional minced garlic, herbs, and half of braising liquid.

Cook sauce is thick.


Rosemary Peach Confiture

1 cup champagne vinegar

2 cups sugar

14 peaches

6 jalapeno

.5 cup fresh rosemary

2 cinnamon stix


Combine all ingedients - bring to boil.  Reduce heat & allow to simmer 18-20 minutes.




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