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Saturday, October 31st, 2009
Cochon de Lait (Pit-roasted Pig) Frank Brigtsen Brigtsen’s New Orleans LA Cochon de lait is a Cajun treat, often cooked in a pit in the ground. The average home oven is not large enough to accommodate an entire 30-pound pig; if you don’t have access to a large commercial oven or are not familiar with [...]
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Tags: 2 Quarts, Aluminum Foil, Bay Leaves, Chopped Onion, Cochon De Lait, Commercial Oven, Deglaze, Granny Smith, Green Apples, Hind Leg, Home Oven, Internal Temperature, Leg Of Pork, Pan Drippings, Pork Stock, Pound Pig, Purpose Flour, Seasoning Mix, Seasoning Mixture, Yellow Onion
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Wednesday, September 2nd, 2009
Cream of Mussel Soup with Marrow Dumplings Andre Soltner Lutece New York NY This light cream soup flavored with mussels includes the luxurious extra touch of marrow quenelles, poached in chicken stock. Because you will cook many mussels to flavor the broth, you will have the added bonus of extra mussels to serve at another [...]
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Tags: 2 Quarts, Added Bonus, Andre Soltner, Bread Crumbs, Chervil, Chopped Chives, Chopped Parsley, Cream Of Wheat, Cream Soup, Dry Bread, Dry White Wine, Egg Yolks, Grated Nutmeg, Ground Pepper, Heavy Whipping Cream, Lutece New York, Mussels, Quart Chicken Stock, Salt And Pepper, Sand Wash
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Wednesday, August 12th, 2009
Coffee-Butterfinger Crunch Ice Cream Paul Milne 208 Talbot St. Michaels, Maryland from the Great Chefs of the East cookbook The ingenious part of this easy-to-make ice cream is the texture and flavor added by the candy bars. Any crunchy candy may be used in place of Butterfingers, or you may adapt the concept to your [...]
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Tags: 2 Quarts, 208 Talbot, Butterfinger Candy, Butterfingers, Candy Pieces, Coffee Powder, Cream Mixture, Crunchy Candy, Cup Sugar, Egg Mixture, Egg Yolks, Great Chefs, Heavy Whipping Cream, Instant Coffee, Medium Bowl, Medium Saucepan, Paul Milne, St Michaels Maryland, Talbot St, Wooden Spoon
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Wednesday, August 5th, 2009
Cream of Mussel Soup with Marrow Dumplings Andre Soltner Lutece New York NY This light cream soup flavored with mussels includes the luxurious extra touch of marrow quenelles, poached in chicken stock. Because you will cook many mussels to flavor the broth, you will have the added bonus of extra mussels to serve at another [...]
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Tags: 2 Quarts, Added Bonus, Andre Soltner, Bread Crumbs, Chervil, Chopped Chives, Chopped Parsley, Cream Of Wheat, Cream Soup, Dry Bread, Dry White Wine, Egg Yolks, Grated Nutmeg, Ground Pepper, Heavy Whipping Cream, Lutece New York, Mussels, Quart Chicken Stock, Salt And Pepper, Sand Wash
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Tuesday, August 4th, 2009
Pasta with Mushrooms and Foie Gras Debra Ponzek Montrachet New York NY Two extraordinary culinary pleasures — forest mushrooms and foie gras — are combined in this elegant pasta dish. Serves 4 Sauce 12 ounces shiitake mushrooms or a combination of wild and domestic mushrooms 4 each shiitake and black trumpet mushrooms 2 tablespoons olive [...]
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Tags: 2 Quarts, Black Trumpet Mushrooms, Bow Tie Pasta, Chopped Mushroom, Culinary Pleasures, Debra Ponzek, Diced Celery, Domestic Mushrooms, Forest Mushrooms, Fresh Foie Gras, Freshly Ground Black Pepper, Heavy Whipping Cream, Icirc, Inch Dice, Montrachet New York, Mushroom Caps, Nonstick Pan, Pasta Dish, Salt And Pepper, Teaspoon Salt
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Saturday, July 11th, 2009
Pork Loin with Hawaiian Sauce Eddie Prudhomme Perdido Beach Hilton Orange Beach AL Since the barbecue sauce for this pork loin is based on reduced pork stock, start a day ahead of time by deboning and trimming the loin and use the bones and trimmings to make the stock (the method is outlined below). This [...]
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Tags: 2 Quarts, Barbecue Sauce, Beach Hilton, Boneless Pork Loin, Creole Mustard, Cup Catsup, Dark Brown Sugar, Dry White Wine, German Mustard, Hawaiian Sauce, Indirect Heat, Meat Seasoning, Mustard Sauce, Orange Beach Al, Perdido Beach, Pork Stock, Salt And Water, Stalk Of Celery, Style Sauce, Yellow Mustard
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Thursday, June 11th, 2009
Yucatan Seafood Stew Mark Miller Fourth Street Grill Berkeley CA This dish is a wonderful combination of spiced broth and various sorts of fish and shellfish. The broth includes onion and garlic, of course, plus cloves, bay leaves, allspice, and coriander. Pasilla chilies, tomatoes, and lime juice add their own flavor notes. As for the [...]
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Tags: 2 Quarts, Angler Fish, Cod Fish, Cup Olive Oil, Dozen Mussels, Fish And Shellfish, Fish Stock, Flavor Notes, Garlic Cloves, Head Garlic, Inch Cubes, Lime Juice, Littleneck, Medium Onion, Monk Fish, Roasted Garlic, Rock Cod, Rolling Boil, Seafood Stew, Toasted Garlic
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Tuesday, June 9th, 2009
Bananas Foster Bread Pudding Chaya Conrad Dickie Brennan´s Steakhouse New Orleans LA – Bread pudding is a New Orleans tradition. It is soaked with rum or whiskey and served with a sauce. Raisins are either mixed into the pudding or into the sauce. At Dickie Brennan´s Steakhouse, the dish incorporates bananas. This recipe makes a [...]
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Tags: 2 Quarts, Baking Sheets, Bread Cubes, Bread Loaves, Bread Pudding, Cocoa Powder, Dickie Brennan, Egg Yolks, Heavy Whipping Cream, Hotel Pan, Inch Cubes, Inch Squares, Large Crowd, Light Brown Sugar, Mint Sprigs, Orleans Tradition, Parchment Paper, Pudding Mixture, Vanilla Ice, Vanilla Ice Cream
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Sunday, June 7th, 2009
Dragon Fish with Sweet and Sour Sauce Lawrence Chu Chef Chu´s San Francisco (Los Altos) CA Serves 8 to 10 1 whole red snapper or rock cod (4 to 5 pounds), cleaned and scaled 1/4 teaspoon salt Dash of freshly ground white pepper 1/4 cup rice wine or dry sherry Cornstarch for dusting Batter 1 [...]
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Tags: 2 Quarts, Bell Pepper, Bony Skeleton, Chef Chu, Cup Cornstarch, Cup Onions, Cup Pineapple Pieces, Deep Fry, Dragon Fish, Dry Sherry, Fish Head, Ground White Pepper, Lawrence Chu, Maraschino Cherries, Pine Nuts, Red Snapper, Scored Sections, Sesame Seeds, Sweet And Sour Sauce Recipe, Tablespoon Vegetable Oil
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Friday, June 5th, 2009
Jamaican Rum Pineapple – Keegan Gerhard The Windsor Court Hotel New Orleans LA – – Coconut Sorbet 3 cans Coco Lopez 2 quarts whole milk – Caramel Sauce 1-1/2 cups granulated sugar 1 vanilla bean 1/4 cup pineapple juice 3/4 cup mascarpone cheese Zest of 1 lime – To make the sorbet: Open the cans [...]
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Tags: 2 Quarts, Airtight Containers, Boil, Caramel Color, Caramel Sauce, Coco Lopez, Cup Pineapple Juice, Hotel New Orleans, Keegan Gerhard, Lime Zest, Mascarpone Cheese, Medium Heat, Pods, Room Temperature, Saucepan, Vanilla Bean, Whisk, Whole Milk, Windsor Court Hotel, Windsor Court Hotel New Orleans
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