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Hamachi with Herb Salad and Truffle Vinaigrette
Wednesday, July 29th, 2009Hamachi with Herb Salad and Truffle Vinaigrette Elka Gilmore Elka San Francisco CA Hamachi, a farm-raised yellowfin tuna, is perfect for searing the exterior while leaving the center virtually raw. Gilmore presses herbs on the hamachi, sears them quickly, then chills the fish. She serves the sliced fish on a bed of leeks and truffles [...]
Grilled and Braised Rabbit with Molasses, Bourbon, Slab Bacon, and Stone-ground Grits
Saturday, June 20th, 2009Grilled 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 [...]
Grilled Pineapple with Chestnut Honey
Friday, June 5th, 2009Thick slices of pineapple, brushed with honey, are the basis for this tropical dessert off the grill. Chef Jean Joho adds a tropical sauce which combines honey, pickled ginger, aged rum, and pineapple juice, and a scoop of coconut ice cream. If youve been using the grill to prepare your meal, toss a few more [...]
