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Corn Ravioli with Cinnamon-flavored Chorizo
Monday, November 2nd, 2009Corn Ravioli with Cinnamon-flavored Chorizo and Goat Cheese Sauce Mark Miller Red Sage Washington DC With its spicy filling, delicate corn pasta, and creamy sauce, this dish — a Southwestern version of pasta Alfredo — will wow guests. If you’ve ever made ravioli, the recipe will be a new twist on an old procedure. If [...]
Warm Lobster Taco
Sunday, November 1st, 2009Warm Lobster Taco Dean Fearing The Mansion on Turtle Creek Dallas TX The combination of colors and flavors is tantalizing, and the dish is so easy to do. In place of live lobsters, you could use lobster tails or even jumbo shrimp or lump crab meat. Note that the lobsters may be cooked and the [...]
Cappone Farcito al Forno
Friday, October 30th, 2009Cappone Farcito al Forno (Stuffed Roast Capon) Andrea Apuzzo Andrea’s Metairie LA Andrea Apuzzo’s Stuffed Capon is authentically Italian — just like Andrea (that’s pronounced An-DRAY-ah) himself. He serves it with his tortellini; recipes for the capon, stuffing, sauce, tortellini, and tortellini stuffing follow. This dish can turn any day into a holiday. Serves 8 [...]
Crystal Jade Shrimp
Sunday, October 18th, 2009Crystal Jade Shrimp The Wong Brothers Trey Yuen Mandeville LA Arranged on a platter, jade-colored shrimp are surrounded by fluffy egg whites and a circle of tomato slices. Read through the recipe carefully; there are unusual techniques, and it’s better to avoid surprises. Nothing is difficult — but this is probably the first time you [...]
Velours de Tomate “Grappa” and Zucchini Spaghetti with Shellfish
Friday, October 2nd, 2009Velours de Tomate “Grappa” and Zucchini Spaghetti with Shellfish Christian Morisset La Terrasse, Hotel Juana Juan des Pins, France This is a delicious mixture of shellfish, flavored with herbs and served with a fresh tomato sauce that carries a kick. By using a Japanese-style mandoline and cutting the zucchini lengthwise into very narrow strips, Chef [...]
Velours de Tomate “Grappa” and Zucchini Spaghetti with Shellfish
Monday, September 28th, 2009Velours de Tomate “Grappa” and Zucchini Spaghetti with Shellfish Christian Morisset La Terrasse, Hotel Juana Juan des Pins, France This is a delicious mixture of shellfish, flavored with herbs and served with a fresh tomato sauce that carries a kick. By using a Japanese-style mandoline and cutting the zucchini lengthwise into very narrow strips, Chef [...]
Squab with Cabbage and Truffled Mashed Potatoes
Monday, September 7th, 2009Squab with Cabbage and Truffled Mashed Potatoes Christian Delouvrier Les Celebrites New York NY Every ounce of flavor is magnified and brought to the plate in this elegant dinner of pigeon with truffled mashed potatoes and baby vegetables. Even after the sauce is cooked and the pigeon carved, the bones are used to get just [...]
Sausage Jambalaya
Monday, July 6th, 2009Sausage 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 [...]
Osso Buco
Saturday, July 4th, 2009Osso Buco Bob Roth The Steak Knife New Orleans LA Osso buco, braised veal shanks, is an Italian dish traditionally served with risotto. This is a fine dish to make a day ahead and reheat before serving. Serves 4 4 bacon slices, chopped 1 pound onions, cut into large dice 3 carrots, peeled and cut [...]
Wright, Jonathan
Tuesday, June 30th, 2009Jonathan Wright The Setai Miami Beach FL http://www.setai.com as taped at Windsor Court Hotel New Orleans, LA How does a worldly chef follow an early rush of success? Especially the kind that comes from youthful appointments at such culinary hot spots as Raffles Hotel in Singapore and Britain´s extraordinary Le Manoir Aux Quat’ Saisons? He [...]
