Search Results
Grilled Jerk Chicken
Friday, August 7th, 2009Grilled Jerk Chicken
Patty Sachs
Islamorada FL
Peppercorn mélange and jalapeno give chicken a real kick. This chicken is marinated in the pepper mixture with onion, thyme, and Worcestershire, among other things, picking up heat along the way. Simply grilled with melted butter, they can be the mainstay of an outdoor dinner. Note the chef´s tip that leftovers [...]
Pasta with Mushrooms and Foie Gras
Tuesday, August 4th, 2009Pasta with Mushrooms and Foie Gras
Debra Ponzek
Montrachet
New York NY
Two extraordinary culinary pleasures — forest mushrooms and foie gras — are combined in this elegant pasta dish.
Serves 4
Sauce
12 ounces shiitake mushrooms or a combination of wild and domestic mushrooms
4 each shiitake and black trumpet mushrooms
2 tablespoons olive oil
1 cup 1/4-inch diced celery
1 cup 1/4-inch diced peeled [...]
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 the dinner separately.
For [...]
Walnut Pie a la Mode
Saturday, July 18th, 2009Walnut Pie a la Mode
Max Schacher
Kenwood Restaurant and Bar
St. Helena CA
A classic: walnut pie, with its toasty nut flavor, is served with silky vanilla ice cream. More toasted walnuts and a sprinkle of raspberries complete the presentation. This is a two-crust pie. The pastry is chilled overnight, and the filling is refrigerated before being poured [...]
Le Ruth, Warren
Thursday, July 9th, 2009Warren Le Ruth
taped at
LeRuth’s
New Orleans LA
Cooking is both an art and a science. No one exemplified a greater mastery of both aspects than Chef Warren Le Ruth. After working in the laboratories of corporate food service companies developing products and flavors, he decided it was time to return to his roots in New Orleans and [...]
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 breasts at the table.
Serves [...]
Weitlauf, Jea
Tuesday, June 30th, 2009Jea Weitlauf
Queue Cafe, Louisville
taped at Vincenzo’s, Louisville
Jea Weitlauf´s mother ran a fine restaurant, and it was only natural that his interest in fine dining took root and flowered at a very early age. By the time Jea was 15 he was preparing meals at his mother´s restaurant. Pouring himself into his career field, he received [...]
Clare, Jerry
Tuesday, June 30th, 2009Jerry Clare
The Belmont Inn
Camden ME
Nantucket Island has lured many people seeking a peaceful life. Jerry Clare, the chef-owner of the Belmont Inn in Camden, Maine, when he was taped for Great Chefs, left the banking profession in Boston in 1970 and moved to open a guest house. He met executive chef Michael Shannon, and Shannon´s [...]
