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Monday, August 31st, 2009
Navaron of Lamb with Vegetables Jean-Louis Palladin Jean-Louis at the Watergate Washington DC Jean-Louis Palladin, called the best chef of the 20th century, turns his skills to the humble stew. Pieces of lamb shoulder are stewed in a rich mixture of wine, stock, and sauteed vegetables. Even Virginia ham adds its flavor to the mix. [...]
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Tags: Bay Leaf, Celery Stalks, Dry White Wine, Garlic Cloves, Ground Pepper, Inch Pieces, Jean Louis Palladin, Lamb Shoulder, Olive Oil Sauce, Pan Juices, Rich Mixture, Salt And Pepper, Sauteed Vegetables, Sprig Thyme, Thyme Sprigs, Tomato Paste, Veal Stock, Virginia Ham, Wine Stock, Wooden Spoon
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Monday, August 10th, 2009
La Symphonie Neptune Daniel Bonnot Consultant New Orleans/France/Brazil Beautifully arrayed around a circle of pale sole filled with salmon mousse, the shrimp, scallops, and crawfish (or a mixture of the best fresh seafood available to you locally) are a tribute to the bounty of the sea. Two small side notes: tourneed mushrooms are large round [...]
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Tags: Bonnot, Court Bouillon, Crayfish, Cup Fish Stock, Dry White Wine, Egg Whites, Fleurons, Fresh Seafood, Ground White Pepper, Heavy Cream, Heavy Whipping Cream, Julienned, Lemon Water, Orleans France, Pastry Bag, Pound Salmon, Salmon Fillet, Salmon Mousse, Salt Pepper, Sole Fillets
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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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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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Saturday, July 11th, 2009
Ribs with German Mustard Sauce Eddie Prudhomme Perdido Beach Hilton Orange Beach AL Serves 6 to 8 1 tablespoon minced garlic 1 cup brown sugar 1 cup Creole mustard 3/4 cup horseradish 1 cup yellow mustard 1/4 cup dry white wine 8 pounds pork spare ribs Prudhomme´s Meat Seasoning (recipe follows) 1/2 cup honey In [...]
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Tags: Beach Hilton, Black Pepper, Cayenne Pepper, Coals, Creole Mustard, Cup Brown Sugar, Cup Honey, Cup Salt, Dry White Wine, German Mustard, Glass Jar, Meat Seasoning, Medium Bowl, Mustard Sauce, Orange Beach Al, Perdido Beach, Pork Spare Ribs, Prudhomme, Thin Coating, Yellow Mustard
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Thursday, July 9th, 2009
Grilled Lamb Chops Richard Perry Restaurant St. Louis MO Red currant jelly and Dijon mustard make a wonderful marinade for lamb chops. At Richard Perry Restaurant in St. Louis, they serve the chops with shallot-butter sauce and grilled vegetables, also included with this recipe. Serves 4 2 cups red currant jelly 2 cups Dijon mustard [...]
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Tags: Bell Pepper, Butter Sauce, Cloves Garlic, Creamy Consistency, Cup Olive Oil, Dijon Mustard, Dry White Wine, Freshly Ground Black Pepper, Grilled Lamb Chops, Grilled Vegetables Recipes, Little At A Time, Marinade For Lamb, Marinade For Lamb Chops, New Potatoes, Red Currant Jelly, Salt And Pepper, St Louis Mo, Tablespoon Salt, Wax Beans, White Wine Vinegar
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Wednesday, July 8th, 2009
Poached Pear Stuffed with Ice Cream Gabino Sotelino, Ambria Chicago IL Red with raspberry puree on the top, rich caramel on the bottom, poached pears conceal an ice cream filling. Dark and light chocolate garnish the pears. Servings: 4 Preparation Time: 30 minutes Pears 2 cups water 2 cups dry white wine 2 cups sugar [...]
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Tags: Ambria Chicago Il, Caramel Sauce, Chocolate Garnish, Chocolate Sauce, Cocoa Powder, Cup Cocoa, Dark Chocolate, Dessert Plate, Dry White Wine, Heavy Whipping Cream, Lemon Zest, Light Chocolate, Orange 1, Poached Pears, Raspberry Puree, Vanilla Bean, Vanilla Ice, Vanilla Ice Cream, White Chocolate, Winter Pears
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Thursday, July 2nd, 2009
Risotto with Wild Mushrooms (Wild Rice Risotto) Risotto con Funghi Misti Lidia Bastianich Felidia New York NY There is really no mystery to perfect risotto; it results from lovingly stirring the rice as it absorbs the liquid and becomes a creamy consistence from the starch that is released into the stock. This dish is flavored [...]
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Tags: Bastianich, Chicken Stock, Consistence, Dried Mushrooms, Dried Porcini Mushrooms, Dry White Wine, Freshly Ground Black Pepper, Hot Stock, Medium Heat, Medium Saucepan, Nex, Oyster Mushrooms, Perfect Risotto, Salt And Pepper, Saucepan Heat, Sauteed Mushrooms, Teaspoon Salt, Unsalted Butter, Wild Mushrooms, Wild Rice
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Monday, June 29th, 2009
Portuguese Mussels Jasper White Summer Shack Boston MA After harvesting mussels on the New England coast, Portuguese families would cook them like this right on the beach. Chef Jasper White taps into Portuguese traditions with this combination of mussels and spicy sausage. Serves 4 Sauce 1/4 cup olive oil 4 small whole bay leaves 1 [...]
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Tags: Bell Pepper, Black Pepper, Cilantro, Cup Olive Oil, Dry White Wine, Garlic, Garlic Onion, Half Shells, Heat Heat, High Heat, Italian Parsley, Jasper White, Juices, Linguica Sausage, Mussels, New England Coast, Portuguese Families, Portuguese Traditions, Skillet, Spicy Sausage
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Thursday, June 25th, 2009
Herb-crusted Red Snapper with Pine Nut-Herb Sauce Anoosh Shariat Shariat´s Louisville, Kentucky Pine nut sauce, laced with herbs and wine, finishes this dish, with the seared snapper crowning aromatic vegetables. The choice of turnips, green asparagus tips, and purple asparagus tips provides both color and lots of flavor. Serves 4 Sauce 2 tablespoons pine nuts [...]
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Tags: Aromatic Vegetables, Asparagus Tips, Bell Pepper, Clam Juice, Cup Fish Stock, Cup Olive Oil, Dry White Wine, Fresh Herbs, Herb Sauce, Inch Strips, Julienned, Key Lime Juice, Medium Saucepan, Pine Nut, Pine Nuts, Red Snapper, Salt And Pepper, Saucepan Heat, Snapper Fillets, Teaspoon Paprika
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