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Stone Crab Claws in Phyllo with Truffle Butter
Sunday, June 14th, 2009Stone Crab Claws in Phyllo with Truffle Butter Todd Weisz Turnberry Isle Resort and Club North Miami FL Stone crab claws — that’s the only part we eat — became popular in Florida, and their popularity has spread. The are sold cooked and chilled or frozen, and the season is November to May. (If you [...]
Grilled Asparagus with Spring Vegetables
Tuesday, June 9th, 2009Grilled Asparagus with Spring Vegetables Frank Stitt Highlands Bar & Grill Birmingham AL This dish brings together the essence of spring vegetables. Choose the jumbo asparagus available in the spring. Ramps are wild leeks found in many parts of the country; farmed leeks may be substituted, but use half as many. Serves 4 20 jumbo [...]
Green Asparagus with Olive Oil Sabayon
Monday, June 1st, 2009Green Asparagus with Olive Oil Sabayon Udo Nechutnys Jordan Winery Sonoma CA – Chef Nechutnys captures the essence of fresh asparagus with this easy-to-make appetizer, serving the spears with a simple wine and olive oil sabayon. He serves it on a platter to pass among guests, but you could serve it on individual plates if [...]
Halibut Sauce Vierge
Sunday, May 31st, 2009Halibut Sauce Vierge Serves 4 8oz. Halibut Eggplant Puree: Eggplant Garlic cloves, peeled Onion, chopped Fresh thyme Sea salt Black pepper – Base for Sauce: Zucchini Carrots Fennel Red onion Dill Extra virgin olive oil Salt & pepper (to taste) – Chermoula: 1 bunch fresh cilantro 4 cloves garlic 1 tsp. salt 2-3 tsp. ground [...]
Infused Oils
Tuesday, May 26th, 2009Infused Oils Oils infused with flavor can be used to cook foods, or drizzled on later. Herbs, peppers, flower petals, strongly flavored vegetables — the essence of the flavor can be infused in oil and carried to the palate. Use extra-virgin olive oil, which adds only the slightest flavor on its own. Chop the flavoring [...]
The James Beard Foundation Chef's & Champagne
Saturday, May 26th, 2012Dan Silverman and Deborah Snyder The Lever House Diver Scallop Tartare with Summer Truffles, Chives, and Extra-Virgin Olive Oil Roasted Strawberry Panna Cotta with Tarragon Cream and Candied Almonds. Katy Sparks Great Performances …
"Chef's Diary" » Blog Archive » Spinach Salad with Grilled …
Saturday, May 26th, 2012Recipe by John Willoughby and Chris Schlesinger: Photograph by Romulo Yanes. Ingredients: Serves4 (main course) or 8 (first course or side dish). * 1/2 cup extra-virgin olive oil. * 1/4 cup fresh lemon juice. * 1 teaspoon minced garlic …
the james beard foundation chef's & champagne
Saturday, May 26th, 2012dan silverman and deborah snyder the lever house diver scallop tartare with summer truffles, chives, and extra-virgin olive oil roasted strawberry panna cotta with tarragon cream and candied almonds. katy sparks great performances …
the james beard foundation chef's & champagne
Saturday, May 26th, 2012dan silverman and deborah snyder the lever house diver scallop tartare with summer truffles, chives, and extra-virgin olive oil roasted strawberry panna cotta with tarragon cream and candied almonds. katy sparks great perform …
Chef Jonathon Sawyer: The James Beard Foundation Chef's & Champagne
Saturday, May 26th, 2012Michael Lomonaco Porter House New York Peekytoe Crab, Sweet Corn, Field Tomato, and Avocado Salad. Tim Love Lonesome Dove Western Bistro and Duce Foie Gras Shooters with Sweet Cream and Foie Gras Tuiles. Paul Marshall Behind The Scenes …
