Search Results
Bermuda Wahoo Fillet With Orange-Green Peppercorn Sauce
Wednesday, October 7th, 2009Bermuda Wahoo Fillet With Orange-Green Peppercorn Sauce Chef Jean-Claude Garzia Cambridge Beaches Hotel Bermuda Fresh orange juice and vermouth create a wonderful marinade and cream sauce for the grilled wahoo fillets in this entree. Serves 2 2 Wahoo Fillets, 6oz. Each Salt and freshly ground pepper to taste Marinade Juice from 4 fresh oranges 1/2 [...]
Fall Cooking: Beef Stew and Homemade Bread
Saturday, October 3rd, 2009By Chef Michael Lomonaco, Porter House New York. Serves 6 to 8. INGREDIENTS. 1/4 cup vegetable oil 2 1/2 pounds beef chuck stew meat, cut into 1-inch cubes 1 large onion, diced 3 tablespoons unsalted butter 1/4 cup all-purpose flour …
Lemon Zabaglione with Mixed Citrus Fruit
Tuesday, September 29th, 2009Lemon Zabaglione with Mixed Citrus Fruit Luciano Bossegia Cardinale Sao Paulo, Brazil This dessert is filled with bright citrus taste. Orange and grapefruit segments are caramelized, then piled into dessert bowls and covered with lemon zabaglione. Citrus zest and sugar is sprinkled over the tops and browned with a small kitchen torch. You may brown [...]
Brennan's Bananas Foster Butter
Tuesday, September 29th, 2009From Executive Chef Michael Roussel, Brennan’s Restaurant, New Orleans, LA: Based on the original Bananas Foster dessert created at Brennan’s Restaurant in 1951. 1/2 cup (1 stick) unsalted butter 1/2 large banana, mashed 1/2 tablespoon …
Beignets with Vanilla Sauce
Saturday, September 26th, 2009Every day Great Chefs searches the web for news about our celebrity chefs, here’s an article we hope you’ll enjoy. Beignets with Vanilla Sauce Beignets Souffles Crème Anglaise Andre Soltner Lutece New York NY Most Americans know beignets as the New Orleans version of a doughnut. Made from the same cream puff dough as éclairs [...]
Squab with Cabbage and Truffled Mashed Potatoes
Monday, September 7th, 2009Squab with Cabbage and Truffled Mashed Potatoes Christian Delouvrier Les Celebrites New York NY Every ounce of flavor is magnified and brought to the plate in this elegant dinner of pigeon with truffled mashed potatoes and baby vegetables. Even after the sauce is cooked and the pigeon carved, the bones are used to get just [...]
Cranberry-Apricot Relish
Tuesday, August 11th, 2009Cranberry-Apricot Relish Bobby Flay Mesa Grill New York NY Makes 4 to 5 cups Chef Flay serves this as an accompaniment to his Ancho-rubbed Game Hens, but it´s wonderful with turkey, chicken, or pork. The tart cranberries and tangy dried apricots are a stellar pairing. 2 tablespoons unsalted butter 2 minced seeded jalapeno chilies 1/2 [...]
Grilled Jerk Chicken
Friday, August 7th, 2009Grilled Jerk Chicken Patty Sachs Islamorada FL Peppercorn mélange and jalapeno give chicken a real kick. This chicken is marinated in the pepper mixture with onion, thyme, and Worcestershire, among other things, picking up heat along the way. Simply grilled with melted butter, they can be the mainstay of an outdoor dinner. Note the chef´s [...]
Bananas Foster
Friday, July 17th, 2009Bananas Foster Michael Roussel Brennan´s Restaurant New Orleans LA There may be no dish more identified with New Orleans and Brennan´s than Bananas Foster. Chef Roussel, who has been in the Brennan´s kitchen for decades, knows exactly how to make it. This is how it´s done, tableside, at Brennan´s, flames and all. Servings: 4 Preparation [...]
Stanford Court Bread Pudding
Tuesday, July 14th, 2009Stanford Court Bread Pudding Christian Iser, with Jim Dodge Fournou´s Ovens Stanford Court Hotel San Francisco CA Bread Pudding is one of the great comfort foods, and a wonderful use for day-old bread. At the Stanford Court, bread pudding is made with brioche layered with apples and raspberries, an uptown version of a down home [...]
