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Brooke's Food Blog » Blog Archive » Potato Crusted Salmon
Friday, November 27th, 2009This is Elaine’s favorite recipe from Michael Smith’s Chef at Large show. She serves it for guests with a side of green beans: 1 large baked potato, cooled (or left overs); Salt and pepper to taste; 1 Tbsp or so of any oil or melted …
Baby Salmon Stuffed with Caviar Ii (Mousse) recipe | Recipe to …
Wednesday, November 25th, 2009Adjust salt and pepper, then add 1 teaspoon Pernod, 1 teaspoon cognac, and 1 tablespoon caviar. Mix well and put in piping tube. Reserve. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa’s, …
Grilled Turkey Breast with Vinegar and Cracked Pepper
Wednesday, November 4th, 2009Grilled Turkey Breast with Vinegar and Cracked Pepper Susan Feniger and Mary Sue Milliken Border Grill Los Angeles CA Turkey has come a long way from being viewed strictly as a holiday bird. It is healthful, versatile, and relative inexpensive. This is a quick and masterful way of using the cutlets now available. If your [...]
Roast Turkey with Blue Cornmeal-Chorizo Stuffing
Tuesday, November 3rd, 2009Roast Turkey with Blue Cornmeal-Chorizo Stuffing Stephan Pyles taped at Routh Street Cafe Dallas TX Serves 8 Chorizo and chilies add bite to a Southwest-style corn meal dressing created by celebrated Southwest chef Stephan Pyles. Note that home economists now recommend that you cook the dressing separately from the turkey to be certain the dressing [...]
Rotkohl (Red Cabbage)
Tuesday, October 27th, 2009Rotkohl (Red Cabbage) Gunter Preuss The Versailles (later, Broussard’s) New Orleans LA Gunter Preuss makes his German version of red cabbage for the holidays. The quartered cabbage marinates with vinegar, cinnamon, cloves, nutmeg, and bay leaves; it cooks with apple slices, bacon fat, and red wine. The cabbage marinates overnight; start a day ahead. Serves [...]
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, [...]
Gebratene Ganz Mit Sahne Sosse
Saturday, October 24th, 2009Gebratene Ganz Mit Sahne Sosse (Roast Goose with Gravy) Gunter Preuss Broussard’s New Orleans LA Chef Gunter Preuss’ roast goose is a traditional holiday German dish, served with spiced red cabbage and potato dumplings. The goose is browned in a hot oven, then the temperature is reduced for slower roasting. Apples, onion, and rosemary are [...]
Kartoffelklosse (Potato Dumplings)
Wednesday, October 21st, 2009Kartoffelklosse (Potato Dumplings) Gunter Preuss The Versailles (later, Broussard’s) New Orleans LA Gunter Preuss’ alternative to mashed potatoes is a dumpling that starts out as mashed potato — then is transformed, with nutmeg, eggs, and flour, into angled cylinders of potato sprinkled with chopped parsley. The dumplings are firmer than mashed potatoes, and have that [...]
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 [...]
