Dennis Littley | Source | 40yrs experience as a fine dining chef, now home recipe expert at Ask Chef De...

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Dennis Littley

40yrs experience as a fine dining chef, now home recipe expert at Ask Chef Dennis
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Dennis Littley, a fine dining chef, with over 40 years experience in the kitchen and owner of askchefdennis.com,

'As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. I am a classically trained chef and have worked in white tablecloth restaurants, executive dining, and finally, at the end of my career at an all-girls Catholic high school where I took school food to an entirely new level. After 3 years at the school, I created a Culinary Program that brought acclaim to the school and was used as a model for other schools around the country.'

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  • Grilling Perfection: Expert Tips for Lobster, Shrimp, and Oysters
    Dennis suggests parboiling lobster before grilling, then splitting and seasoning lightly. Grill on medium-high heat, starting meat-side down. For shrimp, grilling with heads on adds flavor, but remove for less fat. Dry shrimp well and grill briefly. Tide-tumbled oysters offer firmer texture and cleaner presentation. Dennis says, "Splitting the lobster open absolutely helps that smoky grill flavor infuse the meat."
  • Chef Dennis Littley Reveals Top Olive Oil Picks for Salads
    Dennis emphasizes that a great salad olive oil should be "bold yet balanced," with fresh, clean flavors. He recommends California Olive Ranch’s Extra Virgin Reserve for its bright, peppery profile. His favorite preparation? A simple arugula salad with shaved fennel and orange segments. For a versatile vinaigrette, mix 3 parts olive oil, 1 part sherry vinegar, Dijon mustard, sea salt, and black pepper.
  • Chef Dennis Littley Shares Culinary Secrets for Meatloaf, Eggs, and Spam
    Dennis suggests adding butter to meatloaf for "beautiful richness" and using duck fat for a "luxurious quality." He notes farm fresh eggs have "more vibrantly colored yolks" and taste better. For Spam, Dennis advises soaking to "mellow out that salty punch" and using medium heat to avoid a "greasy mess."