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Sauteed Duck Liver with Potato Risotto and Wild Mushrooms
Friday, June 26th, 2009Sauteed Duck Liver with Potato Risotto and Wild Mushrooms Sarah Stegner The Ritz-Carlton Chicago Chicago IL Deft cutting turns potatoes into ‚Äòrisotto,´ an interesting accompaniment for crisp seared duck liver. The potato risotto is enhanced with sauteed wild mushrooms, and spiked with a topping of seasoned tomato dice. Serves 8 Potato Risotto 2 large Yukon [...]
Roasted Game Hen with Goat Cheese and Spinach
Friday, June 19th, 2009Roasted Game Hen with Goat Cheese and Spinach Steven Schaefer The Ritz Carlton Amelia Island Amelia Island, Florida Serves 4 Confit is an old-fashioned alternative to roasting goose or duck legs. Here the frugal chef makes good use of the legs and thighs of the game hen to prepare a delicious confit that adds flavor [...]
Chili Crab, Singapore Style
Saturday, June 13th, 2009Chili Crab, Singapore Style Philip Lo Jasmine, Bellagio Hotel Las Vegas NV A large Dungeness crab is deep fried, then stir-fried with tomatoes, chilies, and garlic. Chef Philip Lo´s dramatic, spicy crab dish is prepared in a wok and serves one. Because it would be difficult to cook two or more crabs in a wok [...]
Greenhouse Grill Rack of Lamb
Saturday, June 13th, 2009Greenhouse 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 [...]
Roasted Chicken with Collards, Red Onion, and Sweet Potato Chips
Thursday, June 11th, 2009Roasted Chicken with Collards, Red Onion, and Sweet Potato Chips Gregory Gammage Bones Atlanta GA This quick and easy dish is an elegant answer to last-minute dinner guests. It is filled with Southern flavors, from the collard greens to the sweet potatoes to the molasses-based sauce. Guests will agree that the flavor components are very [...]
Bombay Madness
Thursday, June 11th, 2009Bombay Madness Bruce Le Favour Rose et Le Favour St. Helena CA ‚“I thought of an Englishman in India,‚” Bruce Le Favour says in tracing the origin of his recipe for Bombay Madness. ‚“He´s almost delirious from the heat and dreaming of England´s coolness. The recipe´s a blending of those Eastern and Western influences, of [...]
Veal Fillet Medallions with Asparagus and Herbs
Friday, June 5th, 2009Veal Fillet Medallions with Asparagus and Herbs Werner Matt La Scala, Vienna Plaza Vienna, Austria Tender veal medallions are browned, then poached with vegetables and herbs. They are served with asparagus stalks and mixed fresh vegetables. Note that the asparagus stock shows up in the veal poaching liquid, and the trimmed ends of the asparagus [...]
Halibut with Grilled Vegetable Ratatouille
Friday, June 5th, 2009Halibut with Grilled Vegetable Ratatouille Monique Barbeau Monique Barbeau Consulting Seattle WA Grilled vegetables add a smoky note to a simplified version of ratatouille. The vegetables are used as a base for gently grilled halibut. Although the grill is set up for indirect grilling, both the vegetables and the fish are first placed directly over [...]
Oven-braised Breast of Goose with Wild Mushroom and Truffle Filling, Wild Rice Pudding, and Natural Jus
Wednesday, June 3rd, 2009Oven-braised Breast of Goose with Wild Mushroom and Truffle Filling, Wild Rice Pudding, and Natural Jus Brian Stapleton The Carolina Inn Chapel Hill NC This beautiful goose breast roulade, filled with a savory stuffing of wild mushrooms and truffles and accompanied by wild rice pudding, is the perfect centerpiece for a festive holiday meal. Add [...]
