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Corn Fritters with Pineapple Chili Sauce
Friday, November 6th, 2009Corn Fritters with Pineapple Chili Sauce Nancy Weiss The American Grill Phoenix AZ Serves 8 to 10 as an appetizer 2-1/2 pounds whole corn kernels (fresh cut or thawed frozen kernels; do not use canned) 2 eggs, lightly beaten 1/4 cup finely chopped green onions, white part only 1/2 teaspoon finely minced garlic 2-1/2 tablespoons [...]
Grilled Lamb Chops
Thursday, July 9th, 2009Grilled Lamb Chops Richard Perry Restaurant St. Louis MO Red currant jelly and Dijon mustard make a wonderful marinade for lamb chops. At Richard Perry Restaurant in St. Louis, they serve the chops with shallot-butter sauce and grilled vegetables, also included with this recipe. Serves 4 2 cups red currant jelly 2 cups Dijon mustard [...]
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 [...]
Pan-fried Soft-shell Crawfish and Eggplant with Caramelized Nuts and Lemon Butter Sauce
Tuesday, June 9th, 2009Pan-fried Soft-shell Crawfish and Eggplant with Caramelized Nuts and Lemon Butter Sauce Guillermo Thomas The Hermitage Hotel Nashville TN Spicy seasoned flour is used to dust slices of eggplant and soft-shell crawfish, which are fried and stacked on the serving plates. A wine and lemon-based butter sauce and crisp caramelized nuts accent the dish. The [...]
Corn Fritters with Pineapple Chili Sauce
Thursday, April 16th, 2009Cook the corn in salted water to cover. When cooked, drain and cool, then puree in a blender or food processor. Beat in the eggs.
