Search Results
Cappone Farcito al Forno
Friday, October 30th, 2009Cappone Farcito al Forno (Stuffed Roast Capon) Andrea Apuzzo Andrea’s Metairie LA Andrea Apuzzo’s Stuffed Capon is authentically Italian — just like Andrea (that’s pronounced An-DRAY-ah) himself. He serves it with his tortellini; recipes for the capon, stuffing, sauce, tortellini, and tortellini stuffing follow. This dish can turn any day into a holiday. Serves 8 [...]
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, [...]
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 [...]
Zucchini Cream with Crayfish and White Truffle
Saturday, October 3rd, 2009Zucchini Cream with Crayfish and White Truffle Heinz Hanner Kronprinz Mayerling Mayerling, Austria A puree of zucchini anchors enormous crawfish which have been cooked with bay leaves, juniper berries, and peppercorns. Chef Hanner gets his huge crawfish from Turkey. Smaller domestic crawfish may be used (double the quantity per person); large prawns may also be [...]
Bermuda Wahoo and Lentils with Foie Gras
Tuesday, September 29th, 2009Bermuda Wahoo and Lentils with Foie Gras Marcus Wesch Stonington Beach Hotel Bermuda This dish is an inventive mix of fish and meat, with the seared wahoo sauced with a rich foie gras sauce. This same sauce is also mixed into the lentils which accompany the fish. Potato rosti form a base for the fish [...]
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, [...]
Pan-seared Scallops with Zucchini and Summer Squash, Cheddar Grits Soufflé, and Salmon Roe Butter Sauce
Monday, June 29th, 2009Pan-seared Scallops with Zucchini and Summer Squash, Cheddar Grits Soufflé, and Salmon Roe Butter Sauce Guillermo Thomas The Hermitage Hotel Nashville, Tennessee Guillermo Thomas takes the South´s humble grits and gives them a maximum upgrade to accompany seared scallops and pretty roses made of summer squashes. There are many parts of this recipe, like the [...]
Lobster with Avocado and Tangy Honey Sauce
Sunday, June 28th, 2009Lobster with Avocado and Tangy Honey Sauce Scott Chen Empress of China Houston TX There´s a clear blending of Asian delicacy with Southwestern flare in this starter of lobster tails with a corn salsa and sweet-hot sauce. Serves 4 Four 4-ounce lobster tails Salt for sprinkling Tangy Honey Sauce 1/2 cup honey 1 tablespoon hot [...]
Sauteed Duck Liver with Potato Risotto and Wild Mushrooms
Friday, June 26th, 2009Sauteed Duck Liver with Potato Risotto and Wild Mushrooms Sarah Stegner The Ritz-Carlton Chicago Chicago IL Deft cutting turns potatoes into ‚Äòrisotto,´ an interesting accompaniment for crisp seared duck liver. The potato risotto is enhanced with sauteed wild mushrooms, and spiked with a topping of seasoned tomato dice. Serves 8 Potato Risotto 2 large Yukon [...]
