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Grilled Kajiki and Okinawan Sweet Potatoes with Peppercorn-Wasabi Vinaigrette
Wednesday, July 1st, 2009Grilled Kajiki and Okinawan Sweet Potatoes with – Peppercorn-Wasabi Vinaigrette Gordon Hopkins Roy´s Restaurant Honolulu, Oahu HI Purple sweet potatoes make a colorful base for a tower of grilled fish and greens spiked with a spicy wasabi-based vinaigrette sauce. Nalo fern greens are suggested; the curled fern fiddleheads are very tender. This very ‚“New Hawaiian‚” [...]
Hamersley, Gordon
Tuesday, June 30th, 2009Gordon Hamersley Hamersley’s Bistro Boston MA http://www.hamersleysbistro.com Find the folks wearing baseball caps in Paris, and you´ve found the American tourists. Find the chef wearing a baseball cp in his French bistro, and you´ve found Gordon Hamersley, a Boston Red Sox fan and chef-owner of Hamersley´s Bistro in Boston. Hamersley began working in restaurant kitchens [...]
K.C. Strip Steak a la Petra
Wednesday, June 24th, 2009K.C. Strip Steak a la Petra Alvarado Catering Kansas City MO This steak has a kick — it is marinated in pureed pineapple with ancho chilies, cilantro, green onions, and cayenne. The steaks are grilled over direct heat. Reserved pureed pineapple is simmered and served as a warm sauce on the side. Serves 8 1 [...]
Whole Sizzling Catfish with Chile-Black Bean Sauce
Wednesday, June 24th, 2009Whole Sizzling Catfish with Chile-Black Bean Sauce Thomas Catherall Tom Tom Atlanta, Georgia Serves 4 This dish makes a spectacular presentation. The deep-frying stiffens the fish, making it possible for it to stand up on the platter. The catfish is served with green onions and tomato dice, as would seem proper — and pickled ginger! [...]
Steamed Penn Cove Mussels with Curry and Garlic Sauce
Tuesday, June 23rd, 2009Steamed Penn Cove Mussels with Curry and Garlic Sauce Kaspar Donier Kaspar´s Seattle WA Simple and delicious — small mussels, steamed in a heady mixture of wine, shallots, garlic, curry, and cream. The chef adds the green onions at the very end of the cooking process so that they retain their bright green color. This [...]
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 [...]
Paneed Catfish with Crayfish Stuffing in an Herb Butter Sauce
Wednesday, June 10th, 2009Paneed Catfish with Crayfish Stuffing in an Herb Butter Sauce Nick Apostle Nick´s Jackson MS Since most of the components of this dish can be prepared ahead of time, it makes a terrific entree for guests. Serve it with chunky garlic, fresh boiled potatoes flavored with parsley, and simply prepared fresh asparagus or broccoli. Serves [...]
Beef Kew with Asparagus
Sunday, June 7th, 2009Beef Kew with Asparagus Frank Wong Trey Yuen Mandeville LA Serves 2 Sauce 1/2 teaspoon salt Pinch of freshly ground white pepper Pinch of sugar 1 teaspoon dark soy sauce 1/2 cup chicken stock 1 teaspoon sesame oil 1 teaspoon oyster sauce 2 tablespoons cornstarch 10 to 12 fresh asparagus spears 4 cups water One [...]
Roasted Mussels Basquaise
Sunday, May 31st, 2009Roasted Mussels Basquaise Serves 4 2 lbs. Black Mussels 6 oz. Tomato, diced 3 oz. Onion, finely chopped 1 oz. Garlic 8 oz. Chorizo 8 tbsp. Cumin 4 tbsp. Olive oil 8 PC. Green onions, grilled 5 tbsp. Paprika 4 tbsp. Tomato paste 1 qt. Fish stock or clam juice 8 oz. Roasted bell pepper, [...]
