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Sunday, November 1st, 2009
Chef Michael Smith, who always inspires me, has a great “non-recipe” for mussels in The Best of Chef at Home. So with a little of this, and a little of that….Steamed Mussels with White Wine & Fennel made its way to our table for lunch …
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Tags: Amp, Blogspot, Celebrity Chefs, Chef At Home, Chef Michael Smith, Feast, Fennel, Great Chefs, Lunch, Michael Smith, Mussels, White Wine
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Wednesday, September 30th, 2009
Chef Michael Smith joins Chef Mark for a discussion of the bountiful foods of Prince Edward Island, Canada, and shares 2 quick and easy recipes using the amazing fresh seafood of the province: Beer steamed mussels and Creamy dilled …
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Tags: Celebrity Chefs, Chef Mark, Chef Michael Smith, Fresh Seafood, Great Chefs, Michael Smith, Mussels, Prince Edward Island, Prince Edward Island Canada, Quick And Easy Recipes, Shares, Www Video
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Sunday, September 27th, 2009
Chef Michael Smith joins Chef Mark for a discussion of the bountiful foods of Prince Edward Island, Canada, and shares 2 quick and easy recipes using the amazing fresh seafood of the province: Beer steamed mussels and Creamy dilled …
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Tags: Celebrity Chefs, Chef Mark, Chef Michael Smith, Fresh Seafood, Great Chefs, Lt, Michael Smith, Mussels, Prince Edward Island, Prince Edward Island Canada, Quick And Easy Recipes, Shares, Www Video
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Wednesday, September 2nd, 2009
Cream of Mussel Soup with Marrow Dumplings Andre Soltner Lutece New York NY This light cream soup flavored with mussels includes the luxurious extra touch of marrow quenelles, poached in chicken stock. Because you will cook many mussels to flavor the broth, you will have the added bonus of extra mussels to serve at another [...]
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Tags: 2 Quarts, Added Bonus, Andre Soltner, Bread Crumbs, Chervil, Chopped Chives, Chopped Parsley, Cream Of Wheat, Cream Soup, Dry Bread, Dry White Wine, Egg Yolks, Grated Nutmeg, Ground Pepper, Heavy Whipping Cream, Lutece New York, Mussels, Quart Chicken Stock, Salt And Pepper, Sand Wash
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Wednesday, August 5th, 2009
Cream of Mussel Soup with Marrow Dumplings Andre Soltner Lutece New York NY This light cream soup flavored with mussels includes the luxurious extra touch of marrow quenelles, poached in chicken stock. Because you will cook many mussels to flavor the broth, you will have the added bonus of extra mussels to serve at another [...]
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Tags: 2 Quarts, Added Bonus, Andre Soltner, Bread Crumbs, Chervil, Chopped Chives, Chopped Parsley, Cream Of Wheat, Cream Soup, Dry Bread, Dry White Wine, Egg Yolks, Grated Nutmeg, Ground Pepper, Heavy Whipping Cream, Lutece New York, Mussels, Quart Chicken Stock, Salt And Pepper, Sand Wash
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Friday, July 31st, 2009
The quintessence of outdoor feasting maybe the New England Clam Bake, where by the way, clams are always served, but nothing is every baked. This is Nantucket Island in Massachusetts, where we will follow a clam back from ground zero, as it were, to it’s delectable finale. Featured are steam clams, mussels, lobsters, corn, and [...]
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Tags: Clams, Corn Husks, Crabs, Crown Jewels, Double Duty, England Clam Chowder, Grey Ash, Herb Butter, Live Lobsters, Mussel Shells, Mussels, Nantucket Island, New England Clam Bake, New England Clam Chowder, Quintessence, Shale, Shell Fish, Susan Warner, Wet Rocks, Wire Bottom
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Monday, June 29th, 2009
Portuguese Mussels Jasper White Summer Shack Boston MA After harvesting mussels on the New England coast, Portuguese families would cook them like this right on the beach. Chef Jasper White taps into Portuguese traditions with this combination of mussels and spicy sausage. Serves 4 Sauce 1/4 cup olive oil 4 small whole bay leaves 1 [...]
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Tags: Bell Pepper, Black Pepper, Cilantro, Cup Olive Oil, Dry White Wine, Garlic, Garlic Onion, Half Shells, Heat Heat, High Heat, Italian Parsley, Jasper White, Juices, Linguica Sausage, Mussels, New England Coast, Portuguese Families, Portuguese Traditions, Skillet, Spicy Sausage
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Saturday, June 27th, 2009
Iron Skillet-roasted Mussels Reed Hearon Lulu San Francisco CA Mussels and clams deserve the respect, some chefs would argue, of being left pretty much alone. Here´s a recipe that does almost nothing to alter the sea-fresh flavor of mussels. Serves 4 48 mussels, scrubbed and debearded Salt and freshly cracked pepper to taste 1 cup [...]
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Tags: Cast Iron Skillet, Chefs, Clams, High Heat, Hot Place, Lulu, Mussels, Pop, Reed Hearon, Salt And Pepper, San Francisco Ca, Single Layer, Spoon, Unsalted Butter
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Friday, June 19th, 2009
Nage of Dover Sole Riveria Jean Banchet Riveria Restaurant Atlanta, Georgia A nage is a dish that begins with cooking shellfish or fish in stock, then serving it with the same stock: it is ‚“swimming,‚” the origin of the name. Jean Banchet simmers delicate sole in mussel stock with fennel julienne. The sole comes to [...]
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Tags: Banchet, Chopped Parsley, Creamy Sauce, Cup Fish Stock, Cup Olive Oil, Dry Vermouth, Dry White Wine, Fennel, Fennel Bulbs, Heavy Cream, Linguini Pasta, Medium Saucepan, Medium Tomatoes, Mushroom Caps, Mussels, Origin Of The Name, Paper Towels, Riveria Restaurant, Salt And Pepper, Teaspoon Saffron
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Sunday, May 31st, 2009
Roasted Mussels Basquaise Serves 4 2 lbs. Black Mussels 6 oz. Tomato, diced 3 oz. Onion, finely chopped 1 oz. Garlic 8 oz. Chorizo 8 tbsp. Cumin 4 tbsp. Olive oil 8 PC. Green onions, grilled 5 tbsp. Paprika 4 tbsp. Tomato paste 1 qt. Fish stock or clam juice 8 oz. Roasted bell pepper, [...]
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Tags: Bell Pepper, Boil, Clam Juice, Cumin, Dry Spice, Fish Stock, Garlic, Green Onions, Half Shell, Mussel, Mussels, Olive Oil, Onion, Paprika, Pinch Of Salt, Potatoes, Spice Mix, Tbsp Cornstarch, Tbsp Tomato Paste, White Wine
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