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Grilled Turkey Breast with Vinegar and Cracked Pepper
Wednesday, November 4th, 2009Grilled Turkey Breast with Vinegar and Cracked Pepper Susan Feniger and Mary Sue Milliken Border Grill Los Angeles CA Turkey has come a long way from being viewed strictly as a holiday bird. It is healthful, versatile, and relative inexpensive. This is a quick and masterful way of using the cutlets now available. If your [...]
Sarma (Stuffed Cabbage)
Monday, October 26th, 2009Sarma (Stuffed Cabbage) Klara Cvitanovich Drago’s Metairie LA These classic meat-stuffed cabbage rolls are baked layered in sauerkraut and tomato sauce. Klara Cvitanovich, who claims Yugoslavia for her heritage, serves them with boiled potatoes. An added bonus: cooked stuffed cabbage will keep indefinitely in the freezer, tightly covered. Makes 40 to 50 cabbage rolls 5 [...]
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 [...]
Turbot in Salt Crust
Friday, October 9th, 2009Turbot in Salt Crust Jean Michel Lorain La Cote St. Jacques Joigny, France Absolutely elegant, moist turbot is sauced with a leek-cream sauce scented with bitter almond, and garnished with peppers, onions, and peas. Toasted almonds crown the fish. The fish is cooked in a salt crust and arrives at the table still in the [...]
Venison Medallions with Creamed Cabbage and Slip Dumplings
Thursday, October 8th, 2009Venison Medallions with Creamed Cabbage and Slip Dumplings Stefan Hierzer Hotel Imperial Vienna, Austria Venison medallions are served with creamed cabbage to which a tiny bit of nutmeg is added, and sauteed dumplings. Trim the venison ahead of time and use the bones and trimmings to make a rich stock, which will then form the [...]
Bermuda Wahoo Fillet With Orange-Green Peppercorn Sauce
Wednesday, October 7th, 2009Bermuda Wahoo Fillet With Orange-Green Peppercorn Sauce Chef Jean-Claude Garzia Cambridge Beaches Hotel Bermuda Fresh orange juice and vermouth create a wonderful marinade and cream sauce for the grilled wahoo fillets in this entree. Serves 2 2 Wahoo Fillets, 6oz. Each Salt and freshly ground pepper to taste Marinade Juice from 4 fresh oranges 1/2 [...]
Potato Waffle with Salmon
Tuesday, October 6th, 2009Potato Waffle with Salmon Eric Frechon Le Bristol Hotel Paris, France Traditional potato waffles — gaufrettes — are topped with pink smoked salmon fillets and garnished with caviar. They rest on a bed of tangy cream — crème fraiche seasoned with lemon juice, salt, and pepper — and grated eggs with minced chives. The combination [...]
Zucchini Cream with Crayfish and White Truffle
Saturday, October 3rd, 2009Zucchini Cream with Crayfish and White Truffle Heinz Hanner Kronprinz Mayerling Mayerling, Austria A puree of zucchini anchors enormous crawfish which have been cooked with bay leaves, juniper berries, and peppercorns. Chef Hanner gets his huge crawfish from Turkey. Smaller domestic crawfish may be used (double the quantity per person); large prawns may also be [...]
Suckling Veal Chop
Tuesday, September 29th, 2009Suckling Veal Chop Jean Michel Lorain La Cote Saint-Jacques Joigny, France This elegant dish begins with the largest, finest veal chops you can find. The chops are seared, then roasted; the sauce begins with the roasted pan juices. The veal slices are served on a bed of truffled Jerusalem artichokes with pea puree and pea [...]
