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Wednesday, June 24th, 2009
Whole Sizzling Catfish with Chile-Black Bean Sauce Thomas Catherall Tom Tom Atlanta, Georgia Serves 4 This dish makes a spectacular presentation. The deep-frying stiffens the fish, making it possible for it to stand up on the platter. The catfish is served with green onions and tomato dice, as would seem proper — and pickled ginger! [...]
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Tags: Black Bean Sauce, Catherall, Chile Paste, Chopped Garlic, Cooked Fish, Cup Rice Flour, Cup Soy Sauce, Diced Tomatoes, Dry Sherry, Ginger Slices, Green Onions, Icirc, Paper Towels, Pickled Ginger, Saucepan Heat, Sesame Oils, Spectacular Presentation, Tablespoon Olive Oil, Teaspoon Garlic, Teaspoon Sesame Oil
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Saturday, June 20th, 2009
Grilled and Braised Rabbit with Molasses, Bourbon, Slab Bacon, and Stone-ground Grits Frank Stitt Highlands Bar & Grill Birmingham, Alabama Serves 4 The chef tells us that ‚“fresh rabbit is a wonderful change from chicken, but free-range chicken could be prepared in a similar fashion. [At Highland´s] we bone the rabbit so that we have [...]
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Tags: Celery Stalk, Cream Rabbit, Cup Bourbon, flavors, Frank Stitt, Free Range Chicken, Garlic Cloves, Garlic Salt, Juniper Berries, Oil Stone, Rabbit Pieces, Salt And Pepper, Shallow Bowl, Slab Bacon, Slices Bacon, Stone Ground Grits, Tablespoon Olive Oil, Thick Pieces, Thick Slices, Wonderful Change
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Friday, June 19th, 2009
Roasted Game Hen with Goat Cheese and Spinach Steven Schaefer The Ritz Carlton Amelia Island Amelia Island, Florida Serves 4 Confit is an old-fashioned alternative to roasting goose or duck legs. Here the frugal chef makes good use of the legs and thighs of the game hen to prepare a delicious confit that adds flavor [...]
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Tags: Amelia Island Florida, Chopped Pecans, Cup Apple Cider, Cup Brown Sugar, Duck Legs, Frugal Chef, Game Hens, Garlic Clove, Goat Cheese, Granny Smith Apple, Granny Smith Apples, Legs And Thighs, Ounce Weight, Red Delicious Apple, Red Onion, Red Wine Vinegar, Ritz Carlton Amelia Island, Tablespoon Olive Oil, Vidalia Onions, Wing Bone
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Wednesday, June 17th, 2009
Pork Tenderloin au Poivre Frank Stitt Highlands Bar & Grill Birmingham, Alabama Bourbon, molasses, pork, Vidalia onions, buttermilk, sweet potatoes — a wide variety of Southern ingredients come together for dinner. Pork tenderloin medallions, marinated in herb, molasses, and Bourbon before they are pan-seared with black pepper and juniper berries, top mashed sweet potatoes. Onion [...]
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Tags: Black Pepper, Cayenne Pepper, Cup Breadcrumbs, Frank Stitt, Fried Onions, Garlic Cloves, Hot Chicken, Juniper Berries, Onion Rings, Ounce Fillets, Pork Tenderloin, Potato Slices, Pound Pork, Salt And Pepper, Sweet Onions, Sweet Potatoes, Tablespoon Molasses, Tablespoon Olive Oil, Thick Strips, Vegetable Peeler
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Sunday, June 14th, 2009
Medallions of Veal with Sauce Nantua and Wine-Butter Sauce Masataka Kobayashi Masa´s San Francisco CA Lightly sauteed veal medallions sandwich mushroom filling with bits of foie gras. For this formal service, the medallions are served on a bed of wilted spinach and surrounded by Sauce Nantua, a crayfish-based sauce. The plates are garnished with crayfish [...]
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Tags: Asparagus Spears, Button Mushrooms, Carrot Celery, Cayenne Pepper, Celery Stalk, Chopped Chives, Cup Tomato Puree, Cup Tomatoes, Dry White Wine, Garlic Bulb, Garlic Puree, Ground Pepper, Ground White Pepper, Heavy Whipping Cream, Sauce Nantua, Tablespoon Olive Oil, Teaspoon Garlic, Teaspoon Lemon Juice, Veal Stock, Wilted Spinach
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Wednesday, June 10th, 2009
Bermuda 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 [...]
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Tags: Bouquet Garni, Celery Stalk, Chicken Stock, Cooking Basics, Foie Gras, Garlic Cloves, Ground Pepper, Heavy Whipping Cream, Kosher Salt, Lentils, Olive Oil Sauce, Paper Shred, Parchment Paper, Sprig, Stonington Beach Hotel, Stonington Beach Hotel Bermuda, Tablespoon Olive Oil, Tablespoon Water, Thyme Sprigs, Wesch
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Sunday, June 7th, 2009
Noisette of Veal with Fresh Cactus Leaves, Xeres Vinegar, Dijon Mustard Sauce, Grilled Ratatouille and Fork-mashed Purple Potatoes Udo Nechutnys Jordan Winery Sonoma CA – Wonderful Mediterranean flavors – combine well with veal, which is served on a bed of ratatouille. Purple mashed potatoes, cactus pads, and haricots verts accompany the veal; Dijon mustard sauce [...]
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Tags: Bunch Parsley, Button Mushrooms, Cup Olive Oil, Dijon Mustard Sauce, Garlic Cloves, Green Pepper, Ground Pepper, Haricots Verts, Mediterranean Flavors, Medium Onion, Purple Potatoes, Purpose Flour, Roasted Red Pepper, Sonoma Ca, Spanish Sherry, Tablespoon Dijon Mustard, Tablespoon Olive Oil, Teaspoon Cornstarch, Veal Dijon, Veal Stock
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Friday, June 5th, 2009
Rabbit in Zucchini and Thyme Royale Guillermo Rodriguez Hotel Plaza San Francisco Santiago, Chile Individual quiches, studded with tomato and zucchini dice, are topped with braised rabbit tenderloin and a quenelle of chive mashed potato. The pan sauce is laced over the rabbit. The dish is served with glazed broccoli florets and carrots; carve the [...]
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Tags: Broccoli Florets, Cabernet Sauvignon, Chopped Garlic, Chopped Shallot, Cup Oil, Garlic Cloves, Ground Nutmeg, Ground White Pepper, Guillermo Rodriguez, Medium Tomato, Pan Sauce, Pound Broccoli, Quenelle, Quiches, Ramekins, Salt And Pepper, Santiago Chile, Tablespoon Olive Oil, Teaspoon Sugar, Waxy Potatoes
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Friday, June 5th, 2009
Veal Fillet Medallions with Asparagus and Herbs Werner Matt La Scala, Vienna Plaza Vienna, Austria Tender veal medallions are browned, then poached with vegetables and herbs. They are served with asparagus stalks and mixed fresh vegetables. Note that the asparagus stock shows up in the veal poaching liquid, and the trimmed ends of the asparagus [...]
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Tags: Apple Cider Vinegar, Asparagus Stalk, Asparagus Stalks, Chicken Breasts, Chopped Chives, Cooking Asparagus, Cup Mushrooms, Cup Snow Peas, Garlic Clove, Granny Smith Apple, Ground Pepper, Ground White Pepper, Lime Juice, Lime Sauce, Sprig Mint, Sweet Basil, Tablespoon Olive Oil, Tender Veal, Werner Matt, White Asparagus
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Thursday, June 4th, 2009
– Medallions of Lamb with Anchovy-Black Olive Sauce and Artichoke Fritters Hiro Sone Terra St. Helena CA – From Terra: Cooking from the Heart of the Napa Valley (Ten Speed, 2001) ‚“Anchovy with lamb?‚” Hiro Sone says that´s the response they hear when they put this dish on the menu. So he´s used to explaining [...]
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Tags: Bold Flavors, Brown Chicken, Cayenne Pepper, Dominant Presence, Dry White Wine, Freshly Ground Black Pepper, Ground White Pepper, Health Food Stores, Indian Markets, Italian Cooking, Kalamata Olives, Lemon Zest, Napa Valley, Rosemary Sprigs, St Helena Ca, Sugar Snap Peas, Tablespoon Olive Oil, Teaspoon Garlic Powder, Teaspoon Salt, Veal Stock
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