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Red Wine Braised Lamb Shank – Food
Wednesday, October 14th, 2009She has focused on Italian cuisine since working for award-winning chef Frank Stitt at Bottega Restaurant & Cafe located in Birmingham, Alabama in the early 90′s. Her quest to refine her fluency in Italian cuisine led her to San …
Cuvee Georges Blanc Merlot Syrah Grenache
Monday, October 12th, 2009Michelin starred chef Georges Blanc has selected this wine for its unique harmonious blend of Merlot, Syrah and Mourvedre, resulting in a smooth and delicate, light red wine, deserving of a place at the top table! …
Strawberries Macerated In Red Wine
Monday, September 28th, 2009Spoon the strawberries with a little bit if the juices into a shallow bowl. Garnish with mint. Serve with a fork and dessert spoon. From chef jimmy schmidt, owner/chef rattlesnake club, tres vite, cocina del sol; detroit, southfield, …
Sausage Jambalaya
Monday, July 6th, 2009Sausage Jambalaya Axel Stromboe Axel´s Catering New Orleans LA Jambalaya is wonderful party food: it just seems to stretch! You can add seafood to this sausage jambalaya just by tossing in some peeled, uncooked shrimp and crab meat at the last minute; they only need about 2 minutes to cook. Crunchy French bread is a [...]
Oven-roasted Pork and Rabbit
Monday, July 6th, 2009Oven-roasted Pork and Rabbit Arista e Coniglio Arrosto al Forno Francesco Ricchi Etrusco Washington D.C. Pork and rabbit are an excellent combination when infused with garlic and rosemary. However, this dish could also be made with pork alone. Serves 8 2-1/2 pounds boneless pork loin Leaves from 4 fresh rosemary sprigs 4 garlic cloves, thinly [...]
Osso Buco
Saturday, July 4th, 2009Osso Buco Bob Roth The Steak Knife New Orleans LA Osso buco, braised veal shanks, is an Italian dish traditionally served with risotto. This is a fine dish to make a day ahead and reheat before serving. Serves 4 4 bacon slices, chopped 1 pound onions, cut into large dice 3 carrots, peeled and cut [...]
Pressed Duck
Wednesday, June 10th, 2009Pressed Duck Jamie Shannon Commander´s Palace New Orleans, Louisiana Serves 4 Duck legs and breasts are cooked using different methods, the legs braising for about two hours in wine, and the breasts quickly sauteed in butter. Blood pressed from the carcasses enriches the braising liquid, turning it into a sauce for the breasts. The legs [...]
Haute Blog: LANAKILA- The Good Table Benefit
Saturday, January 21st, 2012Caviar Palatte (Chef Rick Tramonto). Black, wasabi, whitefish and salmon roe with accoutrements, egg whites, yolk, caper, onion, crème fraiche and toast points. (Magnum of 88 Dom Perignon Champagne). Explosion (Chef GrantAchatz) …
Michael Laiskonis: Reconfigure
Saturday, January 21st, 2012My guess is that it was inspired by a dessert shared with me by a pastry hero of mine, Stanton Ho, the quiet yet generous chef who for years ran the pastry kitchen of the Las Vegas Hilton. He had cooked figs down with red wine, vanilla, …
