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Sauteed Yellowfin Tuna Salad
Friday, September 4th, 2009Sauteed Yellowfin Tuna Salad Eric Ripert Le Bernardin New York NY In the hands of James Beard 2003 ‚“Best Chef‚” Eric Ripert, the humble tuna salad achieves perfection . Thin seared slices of tuna are arranged on a bed of greens and chopped mixed herbs, dressed with truffle vinaigrette. The tuna is seasoned with rock [...]
Grilled Lamb Chops
Thursday, July 9th, 2009Grilled Lamb Chops Richard Perry Restaurant St. Louis MO Red currant jelly and Dijon mustard make a wonderful marinade for lamb chops. At Richard Perry Restaurant in St. Louis, they serve the chops with shallot-butter sauce and grilled vegetables, also included with this recipe. Serves 4 2 cups red currant jelly 2 cups Dijon mustard [...]
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 [...]
Salmon Carpaccio
Tuesday, June 2nd, 2009Salmon Carpaccio Ramiro Rodriguez Pardo Restaurant Catalinas Buenos Aires, Argentina It´s easy to see why this beautiful array of crisp greens topped with salmon and shrimp carpaccio is so popular at Restaurant Catalinas. Healthy, low in calories, and full of fresh sea flavor, it is the perfect beginning for any lovely dinner. The nice thing [...]
progres with grand marnier ii (buttercream)
Friday, July 30th, 2010while blending on low speed, add butter a little at a time. blend until smooth, then return to refrigerate. set aside for use in the rest of the progres with grand marnier recipe. chef: roberto gerometta, chez michel, san francisco, ca.
