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La Symphonie Neptune
Monday, August 10th, 2009La Symphonie Neptune Daniel Bonnot Consultant New Orleans/France/Brazil Beautifully arrayed around a circle of pale sole filled with salmon mousse, the shrimp, scallops, and crawfish (or a mixture of the best fresh seafood available to you locally) are a tribute to the bounty of the sea. Two small side notes: tourneed mushrooms are large round [...]
Chicken Breasts with Crawfish Stuffing
Sunday, July 5th, 2009Chicken Breasts with Crawfish Stuffing Axel Stromboe Axel´s Catering New Orleans LA Plump chicken breasts stuffed with artichoke hearts and crawfish tails get first class treatment on the grill with butter brushing. Lemon-butter sauce studded with crabmeat and crawfish tails ‚Äî plus the kick of Louisiana´s favorite seasoning, cayenne pepper ‚Äî accompanies the golden brown [...]
Sauteed Daurade with French Beans, Cepes, and Eggless Bearnaise Sauce
Wednesday, June 17th, 2009Sauteed Daurade with French Beans, Cepes, and Eggless Bearnaise Sauce Roland Liccioni Carlo´s Highland Park IL Elegant, delicious, yet still a simple preparation: daurade fillets are sauteed, then finished in the oven and served over slender French green beans with a Bearnaise sauce which uses no eggs and spoonfuls of sauteed cepe mushrooms. Daurade, also [...]
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 [...]
Salmon in My Style
Tuesday, June 9th, 2009Salmon in My Style Udo Nechutnys Jordan Vineyards and Winery, formerly Miramonte Restaurant Sonoma CA Salmon is very gently cooked by taking it on and off the heat, then served on a salad dressed with hazelnut vinaigrette. Wine sauce dresses the plate. Nechutnys´ method of cooking the salmon would work well any time you intend [...]
Dragon Fish with Sweet and Sour Sauce
Sunday, June 7th, 2009Dragon Fish with Sweet and Sour Sauce Lawrence Chu Chef Chu´s San Francisco (Los Altos) CA Serves 8 to 10 1 whole red snapper or rock cod (4 to 5 pounds), cleaned and scaled 1/4 teaspoon salt Dash of freshly ground white pepper 1/4 cup rice wine or dry sherry Cornstarch for dusting Batter 1 [...]
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 [...]
Rabbit in Zucchini and Thyme Royale
Friday, June 5th, 2009Rabbit in Zucchini and Thyme Royale Guillermo Rodriguez Hotel Plaza San Francisco Santiago, Chile Individual quiches, studded with tomato and zucchini dice, are topped with braised rabbit tenderloin and a quenelle of chive mashed potato. The pan sauce is laced over the rabbit. The dish is served with glazed broccoli florets and carrots; carve the [...]
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 [...]
