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Memories of my dear friend Chef Patrick Clark
Sunday, October 18th, 2009Chef Joe Randall 5/29/98 Mustard-Barbecued Lamb Chops Makes 4 servings Tavern on the Green’s award winning executive chef Patrick Clark, presents his lamb chops 7 cloves of garlic 2 sprigs of fresh rosemary 2 sprigs of fresh thyme …
Stuffed Zucchini Flowers
Sunday, October 4th, 2009Stuffed Zucchini Flowers Jean Paul Bondoux Restaurant La Bourgogne Punte del Este, Uruguay A simple filling of chicken breast ground with seasonings, eggs, and cream fills zucchini flowers which have a tiny new baby zucchini attached. The fragile zucchini flowers will only hold for a day, so shop for this is a dish the day [...]
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 [...]
Sauteed Daurade with French Beans, Cepes, and Eggless Bearnaise Sauce
Wednesday, June 17th, 2009Sauteed Daurade with French Beans, Cepes, and Eggless Bearnaise Sauce Roland Liccioni Carlo´s Highland Park IL Elegant, delicious, yet still a simple preparation: daurade fillets are sauteed, then finished in the oven and served over slender French green beans with a Bearnaise sauce which uses no eggs and spoonfuls of sauteed cepe mushrooms. Daurade, also [...]
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 [...]
IN THE KITCHEN WITH CHEF JOE RANDALL!: Memories of my dear friend …
Sunday, January 22nd, 2012Chef Joe Randall 5/29/98. Mustard-Barbecued Lamb Chops Makes 4 servings. Tavern on the Green’s award winning executive chef Patrick Clark, presents his lamb chops 7 cloves of garlic 2 sprigs of fresh rosemary 2 sprigs of fresh thyme …
saddle of rabbit with leeks and rosemary
Sunday, January 22nd, 2012cut the filet of rabbit into very thin slices lengthwise. fan slices on top of the leeks. cover with sauce, garnish with sprigs of rosemary. serve immediately. source: great chefs of san francisco, avon books, 1984 chef: max schacher, …
jack on the rocks – 5/11 – grillin' season recipes, wines & tunes …
Sunday, January 22nd, 2012The first was borrowed from Reed Hearon, original chef at Rose Pistola in San Francisco. Terrorized Steak. Leaves from 6 sprigs Marjoram (5′ long). Leaves from 6 sprigs Marjoram (5′ long). 8 garlic gloves …
jack on the rocks – grillin' season recipes, wines & tunes
Sunday, January 22nd, 2012The first was borrowed from Reed Hearon, original chef at Rose Pistola in San Francisco. Terrorized Steak. Leaves from 6 sprigs Marjoram (5′ long). Leaves from 6 sprigs Marjoram (5′ long). 8 garlic gloves …
Pacific Grill – Talk with the Chef: The Secret of Great Chicken Soup
Sunday, January 22nd, 2012We had an ad on Craigslist looking for Chefs because yes, Aaron had an amazing opportunity to purchase a home in Marysville, so he gave us notice (before he had even found another job). … Talk with the Chef Chef Gordon Naccarato …
