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Roaring Fork Redux: The Recipe
Thursday, October 22nd, 2009From Robert McGrath, chef-owner of Roaring Fork restaurant in Scottsdale, Arizona 1 tablespoon corn oil 1/4 cup diced red bell pepper 1/4 cup diced red onion 1 tablespoon minced garlic 2 cups macaroni, cooked 1/2 cup poblano chili, …
Caldo Verde (Kale Soup)
Saturday, October 17th, 2009Caldo Verde (Kale Soup) Emeril Lagasse Commander’s Palace New Orleans LA Richly flavored with linguica, perhaps the definitive Portuguese sausage, this soup is even better when it is made a day ahead and refrigerated overnight to marry the flavors. If your knowledge of kale is limited to Woody Harrelson’s kale extract venture on the series [...]
Calamari Ceviche Cocktail
Tuesday, June 2nd, 2009Calamari Ceviche Cocktail Max Schacher Kenwood Restaurant and Bar Kenwood CA – Fresh calamari, just brushed by heat to ‚“set,‚” fills this appetizer with sweet sea taste. Fennel adds its hint of anise-like flavor; jalapeno pours on the heat. Piled into an oversized martini glass and accented with bits of fresh baby herbs, the calamari [...]
chef turns to his comfort food: noodles
Saturday, January 21st, 2012adapted from “takashi’s noodles,” by chef takashi yagihashi. 1 eggplant, peeled, cut in 1/2-inch cubes. 2 zucchini, cut in 1/2-inch cubes. 1/2 cup chopped each: red onion, red bell pepper. 1/4 cup plus 2 tablespoons extra virgin olive …
We Heart Mac and Cheese: Roaring Fork Redux: The Recipe
Saturday, January 21st, 2012From Robert McGrath, chef-owner of Roaring Fork restaurant in Scottsdale, Arizona 1 tablespoon corn oil 1/4 cup diced red bell pepper 1/4 cup diced red onion 1 tablespoon minced garlic 2 cups macaroni, cooked 1/2 cup poblano chili, …
