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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 [...]
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 [...]
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 [...]
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 [...]
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 [...]
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 [...]
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 [...]
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 [...]
