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Grilled Turkey Breast with Vinegar and Cracked Pepper
Wednesday, November 4th, 2009Grilled Turkey Breast with Vinegar and Cracked Pepper Susan Feniger and Mary Sue Milliken Border Grill Los Angeles CA Turkey has come a long way from being viewed strictly as a holiday bird. It is healthful, versatile, and relative inexpensive. This is a quick and masterful way of using the cutlets now available. If your [...]
Saddle of Venison in Juniper Cream Sauce au Gratin with Mushrooms
Tuesday, September 29th, 2009Saddle of Venison in Juniper Cream Sauce au Gratin with Mushrooms, Served with Red Cabbage and Sliced Bread Dumplings Gernot Hicka Hotel Goldener Hirsch Salzburg, Austria Serves 4 This entree makes a big impression because the centerpiece is venison. Actually, the venison is the easiest and quickest part of the meal to cook. Farm-raised venison [...]
Grilled Jerk Chicken
Friday, August 7th, 2009Grilled Jerk Chicken Patty Sachs Islamorada FL Peppercorn mélange and jalapeno give chicken a real kick. This chicken is marinated in the pepper mixture with onion, thyme, and Worcestershire, among other things, picking up heat along the way. Simply grilled with melted butter, they can be the mainstay of an outdoor dinner. Note the chef´s [...]
Grilled Kajiki and Okinawan Sweet Potatoes with Peppercorn-Wasabi Vinaigrette
Wednesday, July 1st, 2009Grilled Kajiki and Okinawan Sweet Potatoes with – Peppercorn-Wasabi Vinaigrette Gordon Hopkins Roy´s Restaurant Honolulu, Oahu HI Purple sweet potatoes make a colorful base for a tower of grilled fish and greens spiked with a spicy wasabi-based vinaigrette sauce. Nalo fern greens are suggested; the curled fern fiddleheads are very tender. This very ‚“New Hawaiian‚” [...]
Chicken Adobo
Thursday, June 11th, 2009Chicken Adobo Suzana Davila Cafe Poca Cosa Tucson AZ This rustic, hearty, and rich Southwestern dish contains a few ingredients layered over and over in different ways to create complex flavors. Garlic and onions appear in each step of the dish, roasted or raw. The chicken breasts are first used to flavor a broth which [...]
Bombay Madness
Thursday, June 11th, 2009Bombay Madness Bruce Le Favour Rose et Le Favour St. Helena CA ‚“I thought of an Englishman in India,‚” Bruce Le Favour says in tracing the origin of his recipe for Bombay Madness. ‚“He´s almost delirious from the heat and dreaming of England´s coolness. The recipe´s a blending of those Eastern and Western influences, of [...]
Roasted Lobster with Cardamom-Star Anise Butter
Thursday, June 4th, 2009Roasted Lobster with Cardamom-Star Anise Butter Bryce Whittlesey Wheatleigh Lenox MA – Towers of salsify and dixie bean fricassee are topped with lobster meat and sauced with lobster emulsion. Salsify strips garnish the towers. The lobsters are injected with butter spiced with cardamom and star anise before they are roasted, imparting a hint of spice [...]
Crispy Skin Breast of Duck with Vegetable Stir-fry and Sweet and Sour Sauce
Saturday, May 30th, 2009Crispy Skin Breast of Duck with Vegetable Stir-fry and Sweet and Sour Sauce George Mavrothalassitis Chef Mavro Honolulu HI – Pink duck breast medallions sporting crisp skin cover crisp stir-fried vegetables. Sweet and sour sauce adds island flavor notes to the dish. Note that times given for cooking the duck breast are approximate; Chef Mavro [...]
Stocks
Friday, May 15th, 2009Stocks Chicken Stock Makes 12 cups 6 quarts water 5 pounds chicken bones, skin, and trimmings 2 carrots, peeled and cut into chunks 1 large onion, halved 3 garlic cloves, halved 3 celery stalks, halved 3 fresh thyme sprigs, or 1 teaspoon dried thyme 6 fresh parsley sprigs 3 bay leaves 12 black peppercorns In [...]
Grilled Turkey Breast with Vinegar and Cracked Pepper
Thursday, April 16th, 2009Turkey has come a long way from being viewed strictly as a holiday bird. It is healthful, versatile, and relative inexpensive.
