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Socail Marketing for Resturants
Monday, December 7th, 2009Key executives, including Executive Chef Stan Frankenthaler, contributed to the discussion, in which questions ranged from whether the chain should keep the green onions on its Egg White Veggie Flatbread Sandwich to whether a …
QInfotech Solutions: Socail Marketing for Resturants
Thursday, December 3rd, 2009Key executives, including Executive Chef Stan Frankenthaler, contributed to the discussion, in which questions ranged from whether the chain should keep the green onions on its Egg White Veggie Flatbread Sandwich to whether a …
Corn Fritters with Pineapple Chili Sauce
Friday, November 6th, 2009Corn Fritters with Pineapple Chili Sauce Nancy Weiss The American Grill Phoenix AZ Serves 8 to 10 as an appetizer 2-1/2 pounds whole corn kernels (fresh cut or thawed frozen kernels; do not use canned) 2 eggs, lightly beaten 1/4 cup finely chopped green onions, white part only 1/2 teaspoon finely minced garlic 2-1/2 tablespoons [...]
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 [...]
Apple Raisin Rice
Monday, October 12th, 2009Apple Raisin Rice Frank Brigtsen Brigtsen’s New Orleans LA Rice is a mainstay in New Orleans cookery. For the holidays, celebrated New Orleans chef Frank Brigtsen dresses his up with green apples, raisins, and his Creole seasoning mix (recipe given below). Serves 20 1/2 cup pork fat (drawn of the pig during cooking) 2 cups [...]
Roasted Baby Bat (Stuffed Quail on Dusky Rice)
Saturday, October 10th, 2009Roasted Baby Bat (Stuffed Quail on Dusky Rice) Daniel Bonnot New Orleans LA Stuffed quail is wrapped in “bat wings” (cabbage leaves) and served on a bed of wild and brown rice. Slices of andouille sausage — a smoked sausage — are used to create “ears” on the “baby bats.” Delicious, and fun. The stuffing [...]
Redfish Mousquetaire
Saturday, October 3rd, 2009When all of the oil is incorporated add hot water to keep the sauce emulsified, green onions, and parsley. Fold in the stock and season with cayenne. Correct seasoning. : chef pierre lacoste, maison pierre, restaurant, new orleans.
Seafood Fajitas
Friday, July 31st, 2009Seafood 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 [...]
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 [...]
