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Saturday, October 24th, 2009
Gebratene Ganz Mit Sahne Sosse (Roast Goose with Gravy) Gunter Preuss Broussard’s New Orleans LA Chef Gunter Preuss’ roast goose is a traditional holiday German dish, served with spiced red cabbage and potato dumplings. The goose is browned in a hot oven, then the temperature is reduced for slower roasting. Apples, onion, and rosemary are [...]
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Tags: Celery Stalk, Chopped Onion, Cup Flour, Egg Yolks, German Dish, Ground Cloves, Ground Nutmeg, Ground White Pepper, Heavy Whipping Cream, Hot Oven, Medium Onion, Potato Dumplings, Purpose Flour, Red Cabbage, Red Wine Vinegar, Roast Goose, Salt And Pepper, Teaspoon Cinnamon, Teaspoons Salt, White Potato
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Tuesday, September 29th, 2009
Bermuda Wahoo and Lentils with Foie Gras Marcus Wesch Stonington Beach Hotel Bermuda This dish is an inventive mix of fish and meat, with the seared wahoo sauced with a rich foie gras sauce. This same sauce is also mixed into the lentils which accompany the fish. Potato rosti form a base for the fish [...]
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Tags: Bouquet Garni, Celery Stalk, Chicken Stock, Cooking Basics, Foie Gras, Garlic Cloves, Ground Pepper, Heavy Whipping Cream, Kosher Salt, Lentils, Olive Oil Sauce, Paper Shred, Parchment Paper, Sauternes, Stonington Beach Hotel, Stonington Beach Hotel Bermuda, Tablespoon Olive Oil, Tablespoon Water, Thyme Sprigs, Wesch
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Saturday, June 20th, 2009
Grilled and Braised Rabbit with Molasses, Bourbon, Slab Bacon, and Stone-ground Grits Frank Stitt Highlands Bar & Grill Birmingham, Alabama Serves 4 The chef tells us that ‚“fresh rabbit is a wonderful change from chicken, but free-range chicken could be prepared in a similar fashion. [At Highland´s] we bone the rabbit so that we have [...]
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Tags: Celery Stalk, Cream Rabbit, Cup Bourbon, flavors, Frank Stitt, Free Range Chicken, Garlic Cloves, Garlic Salt, Juniper Berries, Oil Stone, Rabbit Pieces, Salt And Pepper, Shallow Bowl, Slab Bacon, Slices Bacon, Stone Ground Grits, Tablespoon Olive Oil, Thick Pieces, Thick Slices, Wonderful Change
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Sunday, June 14th, 2009
Medallions of Veal with Sauce Nantua and Wine-Butter Sauce Masataka Kobayashi Masa´s San Francisco CA Lightly sauteed veal medallions sandwich mushroom filling with bits of foie gras. For this formal service, the medallions are served on a bed of wilted spinach and surrounded by Sauce Nantua, a crayfish-based sauce. The plates are garnished with crayfish [...]
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Tags: Asparagus Spears, Button Mushrooms, Carrot Celery, Cayenne Pepper, Celery Stalk, Chopped Chives, Cup Tomato Puree, Cup Tomatoes, Dry White Wine, Garlic Bulb, Garlic Puree, Ground Pepper, Ground White Pepper, Heavy Whipping Cream, Sauce Nantua, Tablespoon Olive Oil, Teaspoon Garlic, Teaspoon Lemon Juice, Veal Stock, Wilted Spinach
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Saturday, June 13th, 2009
Greenhouse Grill Rack of Lamb Danny Mellman Greenhouse Grill Sanibel, Florida This is an elegant preparation, and includes making your own lamb stock and rosemary demi-glace. The lamb racks are coated with garlic, herbs, and goat cheese with a final brushing of Dijon, then chilled before being roasted for a short time in a very [...]
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Tags: Burgundy Wine, Celery Stalk, Cup Burgundy, Cup Chicken Stock, Demi Glace, Dijon Mustard, Freshly Ground Black Pepper, Garlic Clove, Garlic Cloves, Garlic Herbs, Garlic Smashed Potatoes, Gilroy Garlic, Goat Cheese, Homemade French Fries, Lamb Chops, Lamb Racks, Rack Of Lamb, Sanibel Florida, Shallow Roasting Pan, Whole Cloves
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Wednesday, June 10th, 2009
Bermuda Wahoo and Lentils with Foie Gras Marcus Wesch Stonington Beach Hotel Bermuda This dish is an inventive mix of fish and meat, with the seared wahoo sauced with a rich foie gras sauce. This same sauce is also mixed into the lentils which accompany the fish. Potato rosti form a base for the fish [...]
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Tags: Bouquet Garni, Celery Stalk, Chicken Stock, Cooking Basics, Foie Gras, Garlic Cloves, Ground Pepper, Heavy Whipping Cream, Kosher Salt, Lentils, Olive Oil Sauce, Paper Shred, Parchment Paper, Sprig, Stonington Beach Hotel, Stonington Beach Hotel Bermuda, Tablespoon Olive Oil, Tablespoon Water, Thyme Sprigs, Wesch
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