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Tuna in Portuguese Sauce
Sunday, October 25th, 2009Tuna 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, [...]
Tuna in Portuguese Sauce
Monday, July 27th, 2009Tuna 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, [...]
Grilled Kajiki and Okinawan Sweet Potatoes with Peppercorn-Wasabi Vinaigrette
Wednesday, July 1st, 2009Grilled Kajiki and Okinawan Sweet Potatoes with – Peppercorn-Wasabi Vinaigrette Gordon Hopkins Roy´s Restaurant Honolulu, Oahu HI Purple sweet potatoes make a colorful base for a tower of grilled fish and greens spiked with a spicy wasabi-based vinaigrette sauce. Nalo fern greens are suggested; the curled fern fiddleheads are very tender. This very ‚“New Hawaiian‚” [...]
Roasted Chicken with Collards, Red Onion, and Sweet Potato Chips
Thursday, June 11th, 2009Roasted Chicken with Collards, Red Onion, and Sweet Potato Chips Gregory Gammage Bones Atlanta GA This quick and easy dish is an elegant answer to last-minute dinner guests. It is filled with Southern flavors, from the collard greens to the sweet potatoes to the molasses-based sauce. Guests will agree that the flavor components are very [...]
Terrorized Steak
Friday, January 27th, 2012Source: Reed Hearon, chef/owner of Rose Pistola – San Francisco, California Steak 1 cup fresh rosemary leaves, chopped 1/2 cup chopped fresh marjoram 1/2 cup garlic cloves, finely chopped 1/3 cup dried red pepper flakes 1/4 cup salt …
Canonchef: Meatless Friday: Quatre
Friday, January 27th, 2012At The Little Inn at Washington, Patrick O’Connell offers a cream of mussel soup, with hints of anise-flavored Pernod, orange zest, saffron, and cream. Fantastically lush. Locally, we have had mussels all over town. … I ladled the tagliarelle directly from the pasta pot into the sauce, stirred to combine, and plated, finishing it with a drizzle of White Truffle oil, fresh torn basil, sea salt for crunch, and Chef Baby Brother’s red pepper flakes for heat. …
