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Sunday, October 25th, 2009
Tuna in Portuguese Sauce Emeril Lagasse Commander’s Palace New Orleans LA Seared tuna fillets arrive covered with a very Portuguese mixture of peppers, olives, tomatoes, and anchovies. This dish, prepared for Great Chefs by Emeril Lagasse when he was executive chef at Commander’s Palace, begins with Commander’s seafood seasoning. You may use cod, haddock, amberjack, [...]
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Tags: Amberjack, Anchovy, Bell Pepper, Black Olives, Chopped Parsley, Cup Olive Oil, Emeril Lagasse, Freshly Ground Black Pepper, Garlic Cloves, Great Chefs, Lemonfish, Medium Onion, Purpose Flour, Red Pepper Flakes, Roasted Potatoes, Salt And Pepper, Seafood Seasoning, Seared Tuna, Tablespoon Olive Oil, Yellowfin Tuna
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Wednesday, October 21st, 2009
Kartoffelklosse (Potato Dumplings) Gunter Preuss The Versailles (later, Broussard’s) New Orleans LA Gunter Preuss’ alternative to mashed potatoes is a dumpling that starts out as mashed potato — then is transformed, with nutmeg, eggs, and flour, into angled cylinders of potato sprinkled with chopped parsley. The dumplings are firmer than mashed potatoes, and have that [...]
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Tags: Chopped Parsley, Dumpling, Egg Yolks, Eggs And Flour, Ground Nutmeg, Ground White Pepper, Gunter Preuss, Inch Pieces, Mash, Moderate Heat, Potato Dumplings, Potatoes, Purpose Flour, Room Temperature, Salt And Pepper, Spoon Drain, Sprinkle, Versailles, Water Returns, Work Surface
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Friday, October 16th, 2009
garnish with grated white truffle, sauteed mushrooms, or chopped parsley. source: great chefs of san francisco, avon books, 1984 chef: adriana giramonti, giramonti restaurant, san francisco, ca.
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Tags: Avon Books, Celebrity Chefs, Chicken Livers, Chopped Parsley, Crostini, Great Chefs Of San Francisco, Mushrooms, Recipes Appetizers, Recipes Chicken, San Francisco Ca, White Truffle
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Tuesday, October 13th, 2009
Cream of Black Widow’s Web Daniel Bonnot Consultant/Instructor New Orleans LA; Nyons, France Hearty black bean soup is traced with a spider’s web of sour cream for a wonderful first course. This soup could also be made in larger quantity and served as the main course. Serves 4 1 pound black beans 4 cups water [...]
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Tags: Black Bean Soup, Black Beans, Black Widow, Bonnot, Chicken Stock, Chopped Parsley, Cloves Garlic, Colander, Cool Water, Ground Coriander, Medium Heat, Narrow Tip, Nyons, Red Bell Peppers, Red Wine Vinegar, Skewer, Slices Bacon, Sour Cream, Squeeze Bottle, Straight Lines, Teaspoon Salt
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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 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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Friday, July 31st, 2009
Seafood Fajitas Mark Holger Santa Fe Restaurant New Orleans These ‚“open-faced‚” fajitas present the wealth of the sea with a southwestern kick. Each arrives at the table with a tortilla along with rice, beans, and seafood, and its perfectly possible to fill the tortilla ‚Äî but more likely the diners will enjoy each part of [...]
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Tags: Assorted Seafood, Black Beans, Brown Gravy, Chopped Parsley, Crawfish Tails, Fajitas, Flour Tortilla, Frog Leg, Green Onions, Ground Pepper, Icirc, Market 1, Salt And Pepper, Santa Fe Restaurant, Soft Shell Crab, Southwestern Kick, Spice Blend, Sweet Corn Kernels, Tablespoon Oil, Wooden Spoon
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Monday, July 27th, 2009
Tuna in Portuguese Sauce Emeril Lagasse Commander´s Palace New Orleans LA Seared tuna fillets arrive covered with a very Portuguese mixture of peppers, olives, tomatoes, and anchovies. This dish, prepared for Great Chefs by Emeril Lagasse when he was executive chef at Commander´s Palace, begins with Commander´s seafood seasoning. You may use cod, haddock, amberjack, [...]
Read More ...
Tags: Amberjack, Anchovy, Bell Pepper, Black Olives, Chopped Parsley, Cup Olive Oil, Emeril Lagasse, Freshly Ground Black Pepper, Garlic Cloves, Great Chefs, Lemonfish, Medium Onion, Purpose Flour, Red Pepper Flakes, Roasted Potatoes, Salt And Pepper, Seafood Seasoning, Seared Tuna, Tablespoon Olive Oil, Yellowfin Tuna
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Monday, July 6th, 2009
Sausage Jambalaya Axel Stromboe Axel´s Catering New Orleans LA Jambalaya is wonderful party food: it just seems to stretch! You can add seafood to this sausage jambalaya just by tossing in some peeled, uncooked shrimp and crab meat at the last minute; they only need about 2 minutes to cook. Crunchy French bread is a [...]
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Tags: Bell Pepper, Chicken Base, Chicken Breast, Chicken Stock, Chopped Parsley, Crab Meat, Dish Meal, Garlic Clove, Green Onions, Green Pepper, Party Food, Personal Taste, Red Wine, Sausage Jambalaya, Serving Dish, Tablespoon Cayenne Pepper, Tablespoon Salt, Water Wine, White Rice, Wonderful Party
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Friday, June 19th, 2009
Nage of Dover Sole Riveria Jean Banchet Riveria Restaurant Atlanta, Georgia A nage is a dish that begins with cooking shellfish or fish in stock, then serving it with the same stock: it is ‚“swimming,‚” the origin of the name. Jean Banchet simmers delicate sole in mussel stock with fennel julienne. The sole comes to [...]
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Tags: Banchet, Chopped Parsley, Creamy Sauce, Cup Fish Stock, Cup Olive Oil, Dry Vermouth, Dry White Wine, Fennel, Fennel Bulbs, Heavy Cream, Linguini Pasta, Medium Saucepan, Medium Tomatoes, Mushroom Caps, Mussels, Origin Of The Name, Paper Towels, Riveria Restaurant, Salt And Pepper, Teaspoon Saffron
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