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Sunday, November 22nd, 2009
Here’s a quick and scrumptious crowd-pleaser, courtesy of Chef Daniel Orr: Squash Autumn Squash Risotto. Serves: 6–8. 1 lb. arborio rice 2 T olive oil 1 medium onion, finely diced 1 c. white wine 7 c. chicken stock, hot …
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Tags: Autumn, C Chicken Stock, C White, Celebrity Chefs, Com Blog, Crowd Pleaser, Daniel Orr, Great Chefs, Hot Source, Medium Onion, Olive Oil, Squash, Squash Risotto, Thanksgiving, Thanksgiving Day, Thanksgiving Recipe, White Wine
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Tuesday, October 27th, 2009
Rotkohl (Red Cabbage) Gunter Preuss The Versailles (later, Broussard’s) New Orleans LA Gunter Preuss makes his German version of red cabbage for the holidays. The quartered cabbage marinates with vinegar, cinnamon, cloves, nutmeg, and bay leaves; it cooks with apple slices, bacon fat, and red wine. The cabbage marinates overnight; start a day ahead. Serves [...]
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Tags: Apple Slices, Boil, Cup Sugar, German Version, Ground Cloves, Ground Nutmeg, Ground White Pepper, Gunter Preuss, Marinates, Medium Onion, Red Cabbage, Red Wine Vinegar, Salt And Pepper, Slices Bacon, Sugar Salt, Teaspoon Cinnamon, Teaspoons Salt, Vegetable Oil, Versailles, White Potato
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Sunday, October 25th, 2009
Tuna in Portuguese Sauce Emeril Lagasse Commander’s Palace New Orleans LA Seared tuna fillets arrive covered with a very Portuguese mixture of peppers, olives, tomatoes, and anchovies. This dish, prepared for Great Chefs by Emeril Lagasse when he was executive chef at Commander’s Palace, begins with Commander’s seafood seasoning. You may use cod, haddock, amberjack, [...]
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Tags: Amberjack, Anchovy, Bell Pepper, Black Olives, Chopped Parsley, Cup Olive Oil, Emeril Lagasse, Freshly Ground Black Pepper, Garlic Cloves, Great Chefs, Lemonfish, Medium Onion, Purpose Flour, Red Pepper Flakes, Roasted Potatoes, Salt And Pepper, Seafood Seasoning, Seared Tuna, Tablespoon Olive Oil, Yellowfin Tuna
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Saturday, October 24th, 2009
Gebratene Ganz Mit Sahne Sosse (Roast Goose with Gravy) Gunter Preuss Broussard’s New Orleans LA Chef Gunter Preuss’ roast goose is a traditional holiday German dish, served with spiced red cabbage and potato dumplings. The goose is browned in a hot oven, then the temperature is reduced for slower roasting. Apples, onion, and rosemary are [...]
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Tags: Celery Stalk, Chopped Onion, Cup Flour, Egg Yolks, German Dish, Ground Cloves, Ground Nutmeg, Ground White Pepper, Heavy Whipping Cream, Hot Oven, Medium Onion, Potato Dumplings, Purpose Flour, Red Cabbage, Red Wine Vinegar, Roast Goose, Salt And Pepper, Teaspoon Cinnamon, Teaspoons Salt, White Potato
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Thursday, October 15th, 2009
Traditional Roast Turkey Richard Worthington Le Meridien Hotel New Orleans This version of roast turkey celebrates Richard Worthington’s British roots. Three stuffings, two featuring other meats, are used for this quite traditional feast. Serves 10 – 12 Truffle Stuffing 1 pound boneless chicken breast, skinned and minced 2 egg whites 1/2 – 3/4 cup heavy [...]
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Tags: Breakfast Style, Breast Skin, British Roots, Chicken Breast, Cup Milk, Egg Whites, Freshly Ground Black Pepper, Giblets, Heavy Whipping Cream, Hotel New Orleans, Le Meridien Hotel, Le Meridien Hotel New Orleans, Medium Onion, Pork Sausage, Pound Pork, Roast Turkey, Salt And Pepper, Sausage Breakfast, Traditional Feast, White Bread
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Monday, July 27th, 2009
Tuna in Portuguese Sauce Emeril Lagasse Commander´s Palace New Orleans LA Seared tuna fillets arrive covered with a very Portuguese mixture of peppers, olives, tomatoes, and anchovies. This dish, prepared for Great Chefs by Emeril Lagasse when he was executive chef at Commander´s Palace, begins with Commander´s seafood seasoning. You may use cod, haddock, amberjack, [...]
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Tags: Amberjack, Anchovy, Bell Pepper, Black Olives, Chopped Parsley, Cup Olive Oil, Emeril Lagasse, Freshly Ground Black Pepper, Garlic Cloves, Great Chefs, Lemonfish, Medium Onion, Purpose Flour, Red Pepper Flakes, Roasted Potatoes, Salt And Pepper, Seafood Seasoning, Seared Tuna, Tablespoon Olive Oil, Yellowfin Tuna
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Thursday, June 11th, 2009
Yucatan Seafood Stew Mark Miller Fourth Street Grill Berkeley CA This dish is a wonderful combination of spiced broth and various sorts of fish and shellfish. The broth includes onion and garlic, of course, plus cloves, bay leaves, allspice, and coriander. Pasilla chilies, tomatoes, and lime juice add their own flavor notes. As for the [...]
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Tags: 2 Quarts, Angler Fish, Cod Fish, Cup Olive Oil, Dozen Mussels, Fish And Shellfish, Fish Stock, Flavor Notes, Garlic Cloves, Head Garlic, Inch Cubes, Lime Juice, Littleneck, Medium Onion, Monk Fish, Roasted Garlic, Rock Cod, Rolling Boil, Seafood Stew, Toasted Garlic
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Sunday, June 7th, 2009
Noisette of Veal with Fresh Cactus Leaves, Xeres Vinegar, Dijon Mustard Sauce, Grilled Ratatouille and Fork-mashed Purple Potatoes Udo Nechutnys Jordan Winery Sonoma CA – Wonderful Mediterranean flavors – combine well with veal, which is served on a bed of ratatouille. Purple mashed potatoes, cactus pads, and haricots verts accompany the veal; Dijon mustard sauce [...]
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Tags: Bunch Parsley, Button Mushrooms, Cup Olive Oil, Dijon Mustard Sauce, Garlic Cloves, Green Pepper, Ground Pepper, Haricots Verts, Mediterranean Flavors, Medium Onion, Purple Potatoes, Purpose Flour, Roasted Red Pepper, Sonoma Ca, Spanish Sherry, Tablespoon Dijon Mustard, Tablespoon Olive Oil, Teaspoon Cornstarch, Veal Dijon, Veal Stock
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Friday, June 5th, 2009
Roasted Michigan Pheasant with Wild Rice Risotto Takashi Yagihashi Tribute Farmington Hills MI – Stuart Brioza, the talented young chef at Tapawingo in northern Michigan, introduced Takashi Yagihashi to free-range pheasant when they cooked together in December 2002. The meat is tight, lean, and flavorful. Yagihashi says it is sweet, with a slight apple taste. [...]
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Tags: 2 Quarts, 4 Quarts, Black Truffle, Button Mushrooms, Cup Chicken Stock, Cup Olive Oil, Dry White Wine, Flat Parsley, Garlic Clove, Garlic Cloves, Ground Pepper, Heavy Whipping Cream, Julienned, Medium Onion, Northern Stars, Nutty Taste, Parsley Sprigs, Savoy Cabbage, Specialty Food Stores, Young Pheasants
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