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Your Italian Grandma: Baked cod fish fillets with flavored bread …
Thursday, January 21st, 2010This is a variation on a dish I watched Lidia Bastianich make on her show,” Lidia’s Italy”. It was from Umbria which is in central Italy. Since that area is land locked, she used a fresh water fish. I used some cod fillets I bought frozen at … In a baking dish large enough to hold the fish, place 5 cloves of garlic smashed with the side of your chef’s knife, 4 tbs. of olive oil, 1/4 cup of white wine and the juice of one lemon. Mix the sauce with a fork and place the …
The Painted Cave: Drowning
Tuesday, December 22nd, 2009I was doing my Texas pesto years before I saw it on Chef Dean Fearing’s menu. Classic Pesto involves fresh basil, olive oil and pine nuts. I use cilantro, pecans, and a combination of jalapeno, serrano and habanero peppers to add a slow …
Thanksgiving recipe: Autumn Squash Risotto
Sunday, November 22nd, 2009Here’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 …
Eric Ripert Tastes With His Eyes Closed — Grub Street New York
Monday, November 9th, 2009“Today’s show is all about olive oil,” says chef Eric Ripert in this latest episode of Avec Eric. “How do you know what’s best?” By doing a blind tasting at Le Bernardin, of course! Later, Ripert goes to a fourteenth-century farm and …
Crab Meat Broussard – a weekend recipe
Monday, November 9th, 2009Here is a recipe from Broussard’s website as interpreted by Chef Gunter Preuss. Try it and enjoy. CRAB MEAT BROUSSARD Ingredients: – 1 tbsp. butter – 6 jumbo shrimp, peeled, tail left on, deveined; butterfly – 1 oz. (2 tbsp.) olive oil …
Musings of a Dangerous Mind: Crab Meat Broussard – a weekend recipe
Saturday, November 7th, 2009Here is a recipe from Broussard’s website as interpreted by Chef Gunter Preuss. Try it and enjoy. CRAB MEAT BROUSSARD Ingredients: – 1 tbsp. butter – 6 jumbo shrimp, peeled, tail left on, deveined; butterfly – 1 oz. (2 tbsp.) olive oil …
Porter House's Skirt Steak with Chimichurri Glaze – Restaurant Girl
Friday, October 16th, 2009By Executive Chef Michael Lomonaco (Serves 4) Ingredients: 2-1/2 pounds skirt steak; 3 tablespoons olive oil; 2 large ripe tomatoes cut into wedges; 1 small Bermuda onion, thinly sliced; 1 bunch watercress, washed and dried, …
Kevin Thornton's Recipes: Tomatoes: a taste of the sun
Tuesday, October 13th, 2009Kevin Thornton is a Michelin-starred Chef and owner of Thornton’s Restaurant on St Stephen’s Green in Dublin. Labels: basil, olive oil, pesto, summer, tomatoes. posted by Kevin Thornton at 13:02 …
